World Recipes

Fiesta Bake

1 pound ground beef
1 cup chopped onion
3/4 cup salsa fresca
1 package taco seasoning mix
1/4 cup water
1 cup whole kernel corn
1/2 cup sliced ripe olives, drained
1 (4 ounce) package corn muffin mix
1 cup shredded Cheddar cheese
1/2 cup diced green chiles

In a skillet, cook ground beef and onion over medium-high heat until beef is no longer pink; drain. Stir in salsa, taco seasoning mix and water; bring to a boil. Reduce heat to low; cook for 5 to 6 minutes or until mixture is thickened. Stir in corn and olives. Spoon into ungreased 8-inch square baking dish.

Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles until smooth; spread over meat mixture. Bake, uncovered, in preheated 350 degrees F oven for 30 to 35 minutes or until crust is golden brown.

Top with additional salsa, if desired.

Makes 6 servings.

El Dorado Casserole

1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chiles
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole. Repeat this layering a second time. Bake at 350 degrees F for 30 minutes.

Serves 8.

Chicken Enchilada Casserole

8 corn tortillas
2 cups shredded cooked chicken
1 cup grated Monterey jack cheese
2 tablespoons chopped green chiles
1 bunch scallions, chopped
1 (20 ounce) can mild enchilada sauce
1 (8 ounce) container nonfat plain yogurt

Preheat oven to 350 degrees F. Spray an 8-inch or 9-inch square casserole dish with nonstick spray. Cover the bottom of the dish with 4 corn tortillas, overlapping them if necessary. Sprinkle half the chicken, half the cheese, half the green chiles and half the scallions on the tortillas.

In a medium-size bowl or large measuring cup, stir together the enchilada sauce and yogurt until smooth. Pour half of this mixture over the layers in the casserole dish. Then layer on the remaining 4 tortillas, the chicken and the chiles. Sprinkle with half the remaining cheese. Pour the remaining sauce over the dish. Sprinkle with the remaining cheese and scallions. Bake, uncovered, for 30 minutes.

Makes 6 servings.

Enchilada Bake

2 (7.75 ounce) cans El Pato Mexican Style
    Tomato Sauce, divided
6 taco size corn tortillas, cut into 1-inch strips and divided
1 (4 ounce) can diced green chiles, divided
2 cups shredded rotisserie chicken meat
1 cup shredded Mexican blend cheese, divided
Sliced green onions
Avocado slices
Sour cream

Preheat oven to 400 degrees F.

Pour 1/2 can of tomato sauce in the bottom of an 11 x 7-inch baking dish. Top with half of tortillas, chiles and chicken and 1/3 cup cheese. Pour remaining 1/2 can of sauce over the top, then repeat layers. Pour remaining can of sauce over the top and sprinkle with remaining cheese. Tent loosely with aluminum foil. Bake at 325 degrees F for 25 to 30 minutes or until bubbly.

Top with green onions, avocado and sour cream.

Makes 6 servings.

Nutrition Per Serving: 260 calories, 12 g protein, 15 g total fat (7 g sat., 0 g trans), 17 g carbohydrate, 3 g fiber, 1 g sugar, 50 mg cholesterol, 700 mg sodium

Disappearing Enchiladas

An original recipe shared with recipegoldmine.com by Jacquelyn Jurgensen

I made this recipe up one day and it is always a big hit…it is also really simple to do!

2 pounds ground beef
2 packages beef chorizo
1 cup Oaxaca cheese, crumbled
1 can of green chiles
1 large can chopped olives
1 cup green onions, chopped, divided
2 cups Mexican cheese blend, divided
1 cup sour cream, divided
Small flour tortillas
1/2 cup half-and-half

In a skillet brown the ground beef and drain; set aside.

Next, thoroughly cook the chorizo in a skillet and drain; set aside.

In a large bowl combine the beef, chorizo, Oaxaca cheese, green chiles, olives, 1/2 cup green onions, 1 cup Mexican cheese blend and 1/2 cup sour cream. stir until all the cheeses are melted.

Butter a 9 x 13-inch glass baking dish. Spoon the mixture into the tortillas, about 3-4 tablespoons for each tortilla. Roll the tortillas into an enchilada shape and place side by side in the dish. When the dish is full, pour the half-and-half over the top of the enchiladas. Bake at 350 degrees F for 30 minutes, then sprinkle the remaining Mexican cheese blend and green onions on top and bake for another 5 minutes. Serve hot.

Makes about 12 - serves 6.

NOTE: If you have extra filling mixture left after filling the tortillas, it can be used as a great dip if served with Fritos.

Chicken Taco Casserole

1 package small corn tortillas
3 tablespoons butter
1 cup sliced fresh mushrooms
3 tablespoons flour
1 cup milk
1 small jar green taco sauce
1 tablespoon chili powder
2 cups cooked diced chicken
1 small can chopped green chile peppers
2 cups shredded Mexican cheese blend

Cut or tear the corn tortillas into bite-size pieces; set aside.

In a saucepan over low heat, melt butter; add mushrooms and saute until mushrooms are tender. Remove mushrooms; set aside.

Add flour to melted butter and stir until blended and smooth. Slowly and stirring constantly, add the milk to the saucepan, cooking until thickened and smooth. Return the cooked mushrooms to the sauce. Add taco sauce and chili powder to the mushroom sauce.

In a large shallow casserole dish make a layer of the tortilla pieces. On top of the tortilla pieces, place a layer of chicken pieces. Top chicken with chopped green chiles. Pour the sauce evenly over all and top with the shredded cheese. Refrigerate, covered, for a few hours before baking for best flavor.

Bake casserole at 325 degrees F for 25 to 35 minutes, until hot and bubbly.

Mexican Orange Drops

1 cup evaporated milk
1 cup granulated sugar
1/4 cup boiling orange juice
2 cups granulated sugar
1/4 teaspoon salt
Grated rind of 2 oranges
1 cup walnuts or pecans, chopped

Heat milk in the top of a double boiler. Melt the 1 cup sugar in a saucepan. When the sugar is a rich brown, stir in the orange juice. Add the hot milk. Stir in the 2 cups sugar and salt until dissolved. Bring to a boil and cook, covered, for 3 minutes until the steam washes down any crystals on the sides of the pan.

Cook uncovered over low heat, without stirring, to the soft-ball stage, 238 degrees F.

Remove from the heat and add the orange rind. Let the mixture cool.

Beat until creamy, then stir in the nuts. Drop the candy from a spoon onto heavy-duty foil.

Golden Coconut Candy

This is a Mexican convent recipe.

2 1/2 cups coconut, shredded
1 1/4 cups granulated sugar
1/2 cup water
1 stick cinnamon
2 tablespoons butter
3 egg yolks
2 cup milk

Preheat oven to 375 degrees F.

Place coconut on a cookie sheet lined with aluminum foil. Toast for 15 minutes, turning occasionally to brown on all sides. Cool and set aside. Grease an 8-inch square pan, line with parchment paper, then grease the paper.

In a large pot, combine sugar, water, cinnamon and butter. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from sides of the pan. Uncover, stir in shredded coconut and, when it appears transparent, add the egg yolks beaten with the milk. Beat, stirring constantly, until the bottom of the pan is visible. Transfer into the prepared cake pan.

Preheat oven to 375 degrees F.

Bake candy for 45 minutes, or until golden brown. Remove from the oven and let cool for 1 day. Cut into squares and wrap with plastic wrap. Place candy in an airtight container with parchment paper lining the bottom. Seal the container tightly and put in a dry place. The candy will keep for several weeks before you use it.

Makes 24 1-inch squares.