World Recipes

Posole Mexicano

Posted at recipestogo.com by NativeTexasRose 2005/5/14 09:22

2 (16 ounce) cans yellow hominy
1 cup grated Monterey jack cheese
1 tablespoon minced onion
1 (4 ounce) can green chiles, seeded and chopped, or
     2 fresh jalapenos, seeded and chopped, or if you like it
     spicy 2 whole jalapenos, chopped
1/8 cup chopped cilantro
1/4 teaspoon cumin
1/4 teaspoon good chili powder or fresh ground
1 (8 ounce) carton sour cream
1 cup Pepperidge Farm Cornbread stuffing or bread crumbs

Mix all ingredients except for stuffing or bread crumbs and place in a 2-quart oiled casserole dish and top with bread crumbs. Bake in 375 degree F oven for 25-30 minutes. After baking, more Monterey jack cheese can be sprinkled over the top and melted under the broiler.

For a "meatier" dish add 1 pound browned, drained ground beef and 2 cups cooked pinto or garbanzo beans. I play with this recipe a lot and add this and that to it.

Mex-Corn Lasagna

Source: The Houston Chronicle

1 pound ground beef
1 (17 ounce) can whole kernel corn
1 (15 ounce) can tomato sauce
1 cup Pace picante sauce
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 (16 ounce) low fat cottage cheese
2 slightly beaten eggs
1/4 cup grated Parmesan cheese
1 teaspoon oregano
1/2 teaspoon garlic salt
12 corn tortillas
1 cup shredded Cheddar cheese

Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer, stirring frequently, for 5 minutes.

Combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well.

Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2-inch baking dish, overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture Bake in preheated oven at 375 degrees F about 30 minutes or until hot and bubbly.

Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minue before serving with additional picante sauce.

Yield: 6 servings

Spinach Chalupas Casserole (Chalupas de Espinacas)

2 pounds fresh spinach
1/2 cup minced onion
2 cloves garlic, minced
Tabasco sauce to taste
Salt to taste
1/2 cup soda cracker crumbs
1 egg, beaten
18 flour tortillas
1 1/2 cups cream
1 1/2 cups shredded Cheddar cheese

Combine spinach with a small amount of water in saucepan. Cook just until tender; drain well. Chop spinach. Combine with onion, garlic, Tabasco sauce and salt in bowl; mix well. Stir in cracker crumbs and egg. Spoon mixture onto tortillas; roll to enclose filling. Place in baking dish. Pour cream over rolls. Refrigerate for 4 to 5 hours.

Sprinkle with cheese. Bake at 300 degrees F for 45 minutes or until golden brown.

Yield: 9 servings

Mexican Nacho Casserole

1 pound ground beef
1 envelope taco seasoning mix
1 can refried beans
1/2 cup chopped onions
1 cup diced green bell pepper (optional)
1 cup grated mild Cheddar cheese
Nacho chips

Cook ground beef and taco seasoning mix according to package directions.

In bottom of a medium casserole, spread refried beans; sprinkle with onions. Place meat over beans. Bake at 400 degrees F for 15 minutes.

Tuck nacho chips around edge of casserole. Top with green pepper and grated Cheddar cheese. Bake 5 minutes.

Garnish with sour cream, chopped green onion and chopped tomato.

Yield: 4 servings

Southwestern Hominy Casserole

2 (16 ounce) cans chili without beans
2 (16 ounce) cans white or yellow hominy
1 1/2 cups shredded Cheddar cheese
1/4 cup chopped onion
1/4 cup minced green chiles

Preheat oven to 350 degrees F. Butter a 2-quart casserole.

Rinse hominy thoroughly and combine with chili, onion and green chiles. Spoon half of mixture into prepared casserole. Sprinkle half the cheese over the mixture, then add remaining hominy mixture. Cover and bake for 40 minutes. Uncover the casserole, add the remaining cheese and bake uncovered for 10 to 15 minutes or until top cheese is browned slightly.

Serve with corn chips.

Chicken and Mushroom Enchiladas

Source: Bon Appetit - March 1993

2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 (10 ounce) can enchilada sauce
8 (8-inch) corn or flour tortillas
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 (7 ounce) can diced mild green chiles
2 cups grated sharp Cheddar cheese

Preheat oven to 350 degrees F. Brush a 13 x 9 x 2-inch glass baking dish with oil.

Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and saute until golden, about 10 minutes.

Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chiles and 1/4 cup Cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down.

Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chiles and Cheddar cheese.

Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)

Bake until enchiladas are heated through, about 30 minutes.

Serves 4.

Southwestern Pork and Beans

Serves 4.

1/2 pound pork tenderloin, cut into 12 equal slices
1/2 teaspoon ground coriander
2 tablespoons vegetable oil, divided
1/2 small yellow onion, thinly sliced (about 1/4 cup)
2 cups canned pinto beans, drained and rinsed
2 cups canned crushed tomatoes
2 cloves garlic, minced
2 tablespoons minced jalapenos
1 tablespoon tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt

Lay pork slices on a cutting board. Using a meat mallet or the flat side of a heavy knife, pound each slice to an even 1/8-inch thickness. Sprinkle both sides of pork with coriander, lightly pressing into meat.

In a large skillet, heat half the oil over high heat. Add some pork slices to skillet; cook in batches until browned, about 2 minutes per side. Place pork on a plate. Repeat with remaining pork slices. Add remaining oil to skillet and heat over medium heat. Add onion and saute until soft, about 5 minutes.

Reduce heat to medium-low. Stir in jalapeno pepper, tomato paste, oregano, and salt. Cook, partially covered, until tomatoes soften, about 20 minutes.

Return pork to skillet; cook, covered, until heated through, about 3 to 4 minutes. Serve immediately.

Longhorn Cheese Enchiladas

Yields 12 enchiladas.

12 corn tortillas, warmed
2 tablespoons olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
1 tablespoon chili powder
1 cup tomato puree
1/2 cup beef or chicken stock
1 teaspoon cumin
Raw onion, finely minced
Longhorn cheese, shredded
Cooked ground beef or shredded chicken (optional)

Preheat oven to 350 degrees F.

Heat the olive oil in a heavy saucepan and saute the garlic and chopped onion until golden. Add the chili powder, tomato puree and stock. Season with salt and pepper. Add the cumin. Spread sauce over the tortillas and place equal amounts of minced raw onion and shredded longhorn cheese in the center of each tortilla. At this point, you may add cooked ground beef or shredded chicken at the center of each tortilla.

Roll the tortillas and place SEAM SIDE DOWN in an ovenproof dish. Pour more sauce over the tops and liberally sprinkle additional shredded longhorn cheese over the tortillas. Bake about 15 minutes.

Serve hot accompanied by salad, beans and Mexican rice.