Featured Recipe...
One of our families quick and easy meals is:
Southwestern Potatoes
1 box Au Gratin Potatoes
1 can Southwestern Corn with Black Beans (may substitute regular kernel corn, drained, or Fiesta/Mexican corn)
1 lb Ground Beef or Turkey
Taco Seasoning, 1 package or to taste
1 cup shredded cheese (optional)
Preheat oven to 350 degrees, or as noted on the box of potatoes for oven preparation. Brown the ground beef or turkey. Drain and return to pan. Add taco seasoning and cook according to instructions on package. Put all contents from the box of potatoes into a 9x13 pan, along with the required amount of water, milk and/or butter as noted on the instructions. Add the corn and seasoned ground beef. Mix all together and put in the preheated oven until the potatoes are tender. Top with shredded cheese & return to oven for 5 more minutes or until cheese is melted.
Submitted by Alisa Montgomery
http://www.frugalfamilyrecipes.blogspot.com/
Showing posts with label Mexican Recipes. Show all posts
Showing posts with label Mexican Recipes. Show all posts
Mexican Veggie Pizzas
Featured Recipe...
Mexican Veggie Pizzas
My kids really love these are they're usually gone as soon as they hit the plate. If zuchinni isn't in season when you make these, you can use all bell pepper instead.
4 Buena Vida whole wheat tortilla (I use them because they are less than 100 calories a piece)
1/2 cup green bell pepper
1 cup onions
1/2 cup zucchini
15.5 oz can Goya low sodium Black beans
1 Packet Ortega 40% Less Sodium Taco Seasoning
Salsa, 8 Tbsp
1/3 cup Shredded Colby Jack Cheese Blend
Preheat oven at 350. Place tortillas on cookie sheet and bake 3-5 min. Slice Zucchini, onions, bell pepper. Spray pan with nonstick spray. Cook until semi tender (about 5 minutes). Add seasoning and beans, cook 1 minute longer. Take tortillas out of the oven. Spread each tortilla with 2 T. salsa, top with bean mixture and sprinkle with cheese. Bake 5 minutes or until cheese is melted.
I hope you enjoy them as much as my kids do and as much as I enjoy reading your blog. It's given me a lot of new ideas.
Submitted by Elizabeth Gordon
http://www.frugalfamilyrecipes.blogspot.com/
Mexican Veggie Pizzas
My kids really love these are they're usually gone as soon as they hit the plate. If zuchinni isn't in season when you make these, you can use all bell pepper instead.
4 Buena Vida whole wheat tortilla (I use them because they are less than 100 calories a piece)
1/2 cup green bell pepper
1 cup onions
1/2 cup zucchini
15.5 oz can Goya low sodium Black beans
1 Packet Ortega 40% Less Sodium Taco Seasoning
Salsa, 8 Tbsp
1/3 cup Shredded Colby Jack Cheese Blend
Preheat oven at 350. Place tortillas on cookie sheet and bake 3-5 min. Slice Zucchini, onions, bell pepper. Spray pan with nonstick spray. Cook until semi tender (about 5 minutes). Add seasoning and beans, cook 1 minute longer. Take tortillas out of the oven. Spread each tortilla with 2 T. salsa, top with bean mixture and sprinkle with cheese. Bake 5 minutes or until cheese is melted.
I hope you enjoy them as much as my kids do and as much as I enjoy reading your blog. It's given me a lot of new ideas.
Submitted by Elizabeth Gordon
http://www.frugalfamilyrecipes.blogspot.com/
Taco Ring
Featured Recipe...
Taco Ring
Everyone loves this and its so easy to make. I serve with Mexican rice and black beans.
Ingredients:
2 cans crescent rolls
1 lb ground beef
Taco seasoning
1 cup shredded Mexican blend cheese
Brown meat, drain, and season with taco seasoning per package directions. Lay out crescent rolls pointed side facing out onto a round stone, overlap the crescents a little as you make a circle on the stone. Spoon ground beef onto crescent rolls, cover with shredded cheese. Then, fold over crescent rolls sealing all edges to make a ring.
Bake at 375 degrees until crescents are golden brown, usually about 10-12 minutes.
Submitted by Heather Dennie
http://www.frugalfamilyrecipes.blogspot.com/
Taco Ring
Everyone loves this and its so easy to make. I serve with Mexican rice and black beans.
Ingredients:
2 cans crescent rolls
1 lb ground beef
Taco seasoning
1 cup shredded Mexican blend cheese
Brown meat, drain, and season with taco seasoning per package directions. Lay out crescent rolls pointed side facing out onto a round stone, overlap the crescents a little as you make a circle on the stone. Spoon ground beef onto crescent rolls, cover with shredded cheese. Then, fold over crescent rolls sealing all edges to make a ring.
Bake at 375 degrees until crescents are golden brown, usually about 10-12 minutes.
Submitted by Heather Dennie
http://www.frugalfamilyrecipes.blogspot.com/
Potato Tacos
Please don't get turned off by the name. when my husbands family made these I didn't want ANYTHING to do with it. But after I tried it I fell in love, just give them a chance! This is a normal Mexican dinner but I told my grandmother who lives in Missouri and now she makes it even more than I do! And its my kids favorite thing to eat!!
Potato Tacos
5 medium potatoes
3 T. butter
1/4 cup of milk
Tsp. of salt
20 corn tortillas
Vegetable oil to fry
Lettuce
Sour cream
Salsa
Lemons
Directions:
Peel and dice your potatoes into smaller chunks (so they boil quicker). Boil the potatoes until very tender. Mash the potatoes add the butter and milk and salt just as if you were making mashed potatoes. After the potatoes cool down a bit scoop some of the mashed potatoes onto a corn tortilla. Be sure not to put too much or frying will be a pain. Fold the tortilla over but be sure to not fold it too hard because the tortillas tend to crack at the bottoms. Put the bottom of the tortilla in the hot pan of grease first so that it wont crack apart. After about 10 seconds just lay the taco on one side and let it fry and then the other side.
After the tacos are done we top them with lettuce, salsa, sour cream and lemon juice.
Submitted by Beth Scott
http://www.frugalfamilyrecipes.blogspot.com/
Tamale Pie
Featured Recipe...
Tamale Pie
Corn tortillas
Meat - beef or chicken
Enchilada sauce - green or red
In a square baking dish layer ingredients, you must put enchilada sauce on the bottom first, then corn tortillas, sauce, meat, tortillas, etc.
You can make this any size you would like. I feed six people so I make a large one and usually have leftovers.
Bake at 350 for 30 min. Melt cheese on top, serve with sour cream. The sauce makes the tortillas soft and then you think, you are eating tamales.
Serve with beans and a salad.
Submitted by Allison and Mark
---------------------------------------
Sounds delicious, guys! Wow, we have had several Mexican recipes submitted this month and they all sound good! - Michelle
Tamale Pie
Corn tortillas
Meat - beef or chicken
Enchilada sauce - green or red
In a square baking dish layer ingredients, you must put enchilada sauce on the bottom first, then corn tortillas, sauce, meat, tortillas, etc.
You can make this any size you would like. I feed six people so I make a large one and usually have leftovers.
Bake at 350 for 30 min. Melt cheese on top, serve with sour cream. The sauce makes the tortillas soft and then you think, you are eating tamales.
Serve with beans and a salad.
Submitted by Allison and Mark
---------------------------------------
Sounds delicious, guys! Wow, we have had several Mexican recipes submitted this month and they all sound good! - Michelle
Crock Pot Salsa Chicken
Featured Recipe...
Hi Michelle, this recipe has become a regular in our house. Usually you have most of the ingredients on hand already.
Crock Pot Salsa Chicken
1 lb chicken breasts (boneless, skinless work well) usually buy on super sale and freeze a bunch
1 can black beans
1 can corn (one time I used frozen corn and it was fine)
1.5 cup salsa (anything you need to get rid of works fine)
Place chicken on bottom, mix other ingredients and spread on top. Cook on low for 8 hours. After cooking, I shred the chicken and mix it all up! EASY to do.
Serve with tortillas and other taco like toppings. I also like to eat with chips too the next day for lunch. I always have free sour cream and cheese available.
Submitted by Shauna
--------------------------------
Looks like a mouth watering recipe for anyone who likes Mexican dinners, thanks Shauna! - Michelle
Hi Michelle, this recipe has become a regular in our house. Usually you have most of the ingredients on hand already.
Crock Pot Salsa Chicken
1 lb chicken breasts (boneless, skinless work well) usually buy on super sale and freeze a bunch
1 can black beans
1 can corn (one time I used frozen corn and it was fine)
1.5 cup salsa (anything you need to get rid of works fine)
Place chicken on bottom, mix other ingredients and spread on top. Cook on low for 8 hours. After cooking, I shred the chicken and mix it all up! EASY to do.
Serve with tortillas and other taco like toppings. I also like to eat with chips too the next day for lunch. I always have free sour cream and cheese available.
Submitted by Shauna
--------------------------------
Looks like a mouth watering recipe for anyone who likes Mexican dinners, thanks Shauna! - Michelle
Bean, Cheese and Rice Burritos
Featured Recipe...
Thanks for your wonderful website and blog! It's a blessing to families like mine striving to make the most of a tight budget. I especially appreciate the great meatless ideas coming in recently - those really help the budget!
Here's one I came up with for more meatless nights that my husband likes:
Bean, Cheese and Rice Burritos
1 can black beans, drained
1/2 to 1 can diced tomatoes and chilies, drained
2-3 cups prepared rice
Sprinkling of shredded cheese
Dash ground cumin, if desired
Flour tortillas
Mix all of this in a glass bowl and microwave a few minutes until hot. Serve in tortillas! The mixture also freezes well.
Submitted by Sarah Bass
-----------------------------------
This looks like a quick veggie recipe with some kick, Sarah, sounds delicious! We can only get away with meatless dinner nights when hubby is out of town but it really does help the budget. I will have him try this and see what he thinks, thanks for sharing! - Michelle
Thanks for your wonderful website and blog! It's a blessing to families like mine striving to make the most of a tight budget. I especially appreciate the great meatless ideas coming in recently - those really help the budget!
Here's one I came up with for more meatless nights that my husband likes:
Bean, Cheese and Rice Burritos
1 can black beans, drained
1/2 to 1 can diced tomatoes and chilies, drained
2-3 cups prepared rice
Sprinkling of shredded cheese
Dash ground cumin, if desired
Flour tortillas
Mix all of this in a glass bowl and microwave a few minutes until hot. Serve in tortillas! The mixture also freezes well.
Submitted by Sarah Bass
-----------------------------------
This looks like a quick veggie recipe with some kick, Sarah, sounds delicious! We can only get away with meatless dinner nights when hubby is out of town but it really does help the budget. I will have him try this and see what he thinks, thanks for sharing! - Michelle
Chili Cornbread Casserole
Featured Recipe...
Chili Cornbread Casserole
This is a great recipe that I've made a gazillion times. My husband loves it and it's easy to reheat in the microwave.
1/4 lb. ground beef
1 pkg. taco seasoning mix
1 8oz. can tomato sauce
1 can Hormel Chili w/o beans
About 6-8 oz. shredded cheddar cheese
1 package (7 or 8 oz.) cornbread mix
1 egg
1/3 cup milk
Brown ground beef in a large skillet and drain. Add the taco seasoning mix, tomato sauce and Hormel Chili without beans. Place in a casserole dish. Top with shredded cheddar cheese.
Make the cornbread mix using the one egg and 1/3 cup of milk and pour on top of the beef mixture. Bake in a 350 degree oven for about 20 minutes or until cornbread is golden. Serve with Salsa and Sour cream on top if desired. Delicious.
Submitted by Kathy Hooker of Toledo, OH
Chili Cornbread Casserole
This is a great recipe that I've made a gazillion times. My husband loves it and it's easy to reheat in the microwave.
1/4 lb. ground beef
1 pkg. taco seasoning mix
1 8oz. can tomato sauce
1 can Hormel Chili w/o beans
About 6-8 oz. shredded cheddar cheese
1 package (7 or 8 oz.) cornbread mix
1 egg
1/3 cup milk
Brown ground beef in a large skillet and drain. Add the taco seasoning mix, tomato sauce and Hormel Chili without beans. Place in a casserole dish. Top with shredded cheddar cheese.
Make the cornbread mix using the one egg and 1/3 cup of milk and pour on top of the beef mixture. Bake in a 350 degree oven for about 20 minutes or until cornbread is golden. Serve with Salsa and Sour cream on top if desired. Delicious.
Submitted by Kathy Hooker of Toledo, OH
Creamy and Spicy Mac 'N Cheese
This weekend we had a blast of snow come through Atlanta and it was so fun, and COLD! A great time for a quick and easy comfort dinner, such as the good ol' pantry standby; Kraft macaroni and cheese. For our family of 6 I made two boxes. When I prepared the cheese sauce I added about 1/2 c. pepper jack cheese, stirring until completely melted, then added the drained macaroni. It was creamy, spicy and absolutely delicious!
I think this would have been great with some cut up red and green pepper as well, if I'd had any on hand, and if my kids would eat it! ;o)
I think this would have been great with some cut up red and green pepper as well, if I'd had any on hand, and if my kids would eat it! ;o)
Mexicali Casserole
Featured Recipe...
Mexicali Casserole
1 cup raw rice
1 can, or one pound cooked kidney beans (or bean of choice), rinsed and drained
1 15 oz. can of corn, drained
1 28 oz can crushed tomatoes
1 diced onion
2 cups chicken broth
2 tsp. chili powder
1 tsp. ground cumin
salt & pepper to taste
cheese, optional
Mix all ingredients in large casserole and bake (at 350 degrees), covered, for 1 hour or until rice is done.
Note: Can top with cheese the last five minutes of cooking or serve cheese as a topping when serving. I tend to not add cheese because I'm watching my weight, but my kids and husband like it, so I serve it on the side.
Faye from Arizona
Mexicali Casserole
1 cup raw rice
1 can, or one pound cooked kidney beans (or bean of choice), rinsed and drained
1 15 oz. can of corn, drained
1 28 oz can crushed tomatoes
1 diced onion
2 cups chicken broth
2 tsp. chili powder
1 tsp. ground cumin
salt & pepper to taste
cheese, optional
Mix all ingredients in large casserole and bake (at 350 degrees), covered, for 1 hour or until rice is done.
Note: Can top with cheese the last five minutes of cooking or serve cheese as a topping when serving. I tend to not add cheese because I'm watching my weight, but my kids and husband like it, so I serve it on the side.
Faye from Arizona
Guacamole
Guacamole in Marathi
Avocado is a nutritious Fruit which has many health benefits. Learn More about Health Benefits of Avocado
Ingredients:
1 Ripe Avocado
1/4 cup Red Onion, finely chopped
1/4 cup Tomato, finely chopped
1/4 cup Cilantro, finely chopped
1 tbsp Lemon Juice
1 small Green chili, finely chopped
Salt to taste
1/8 tsp Black pepper
Method:
1) Halve and deseed the Avocado. Scoop out the fleshy portion into a bowl. Mash with fork, but keep some small lumps for nice texture.
2) Add the remaining ingredients and mix well.
Serve with Tortilla chips. It goes great as side dish with any Mexican dish.
Note:
1) Unripe Avocado has dark green skin and ripe one has dull 'brownish green' colored skin. Buy ripe avocado to make guacamole. Do not buy overdone Avocado. It might be spoiled from inside. You will feel the difference in the texture of overdone and perfectly done avocado by touching them.
2) To served chilled Guacamole, put the guacamole into a bowl, plastic wrap to cover it and refrigerate for an hour.
3) Adjust quantity of Onion-Tomato according to your taste.
4) Bake Tortilla chips for 4 to 5 minutes before eating. Baking makes tortilla chips more appetizing and more crispy.
Labels:
Guacamole, Avocado Dip, avocado snack, healthy avocado recipe
Avocado is a nutritious Fruit which has many health benefits. Learn More about Health Benefits of Avocado
Ingredients:
1 Ripe Avocado
1/4 cup Red Onion, finely chopped
1/4 cup Tomato, finely chopped
1/4 cup Cilantro, finely chopped
1 tbsp Lemon Juice
1 small Green chili, finely chopped
Salt to taste
1/8 tsp Black pepper
Method:
1) Halve and deseed the Avocado. Scoop out the fleshy portion into a bowl. Mash with fork, but keep some small lumps for nice texture.
2) Add the remaining ingredients and mix well.
Serve with Tortilla chips. It goes great as side dish with any Mexican dish.
Note:
1) Unripe Avocado has dark green skin and ripe one has dull 'brownish green' colored skin. Buy ripe avocado to make guacamole. Do not buy overdone Avocado. It might be spoiled from inside. You will feel the difference in the texture of overdone and perfectly done avocado by touching them.
2) To served chilled Guacamole, put the guacamole into a bowl, plastic wrap to cover it and refrigerate for an hour.
3) Adjust quantity of Onion-Tomato according to your taste.
4) Bake Tortilla chips for 4 to 5 minutes before eating. Baking makes tortilla chips more appetizing and more crispy.
Labels:
Guacamole, Avocado Dip, avocado snack, healthy avocado recipe
Mexican Rice
Mexican Rice in Marathi
Serves: 2 persons
Ingredients:
White Rice 1/2 cup
3 cup Vegetable Stock
Ghee : 2 tbsp
Garlic Paste : 1 tbsp
Onion : 1 cup
Bell Pepper: 1/2 cup
Red Chili Powder: 1/2 tsp
Tomato : 1 big
Cabbage : 1/2 cup
Green Onion : 1/2 cup
Dried beans : 1/4 cup (OR 1/2 cup canned beans)
Boiled Corn : 2 tbsp
Salt to taste
Bat leaf 1
Grated cheese (Optional)
Method:
1) Soak 1/4 cup Dried Red Beans in water for atleast 6 to 7 hours. Pressure cook to 2 to 3 whistles. Do not overcook, otherwise beans could crack and will not taste good. Beans should be cooked properly without cracking. (You can use 1/2 cup Canned Beans instead)
2) Wash Rice and drain. Bring vegetable stock to boil. add washed rice, little salt and a tsp Oil. Stir nicely. Once rice is done, drain water and spread in a plate. Let it cool down.
3) Blanch Tomatoes and remove the skin and seeds. Chop blanched tomatoes to very small cubes.
4) Heat 1 tbsp Ghee in a non-stick pan. Add Bay leaf and Garlic paste, saute for few seconds. Put some Red Chili Powder and Onion. Saute for 1/2 minute and add Bell pepper cubes. Once Bell Pepper is half done, add tomato and saute for couple of minutes. Remove the Bay leaf.
5) Now put cooked beans and Corns, stir for 30 to 60 seconds. Add cooked rice and toss over high heat. Add salt if needed.
6) Add little Cabbage and green onion saute for 10-15 seconds. Transfer to serving plate, Garnish with grated cheese and green onion.
Labels:
Beans Rice, Mexican Rice
Serves: 2 persons
Ingredients:
White Rice 1/2 cup
3 cup Vegetable Stock
Ghee : 2 tbsp
Garlic Paste : 1 tbsp
Onion : 1 cup
Bell Pepper: 1/2 cup
Red Chili Powder: 1/2 tsp
Tomato : 1 big
Cabbage : 1/2 cup
Green Onion : 1/2 cup
Dried beans : 1/4 cup (OR 1/2 cup canned beans)
Boiled Corn : 2 tbsp
Salt to taste
Bat leaf 1
Grated cheese (Optional)
Method:
1) Soak 1/4 cup Dried Red Beans in water for atleast 6 to 7 hours. Pressure cook to 2 to 3 whistles. Do not overcook, otherwise beans could crack and will not taste good. Beans should be cooked properly without cracking. (You can use 1/2 cup Canned Beans instead)
2) Wash Rice and drain. Bring vegetable stock to boil. add washed rice, little salt and a tsp Oil. Stir nicely. Once rice is done, drain water and spread in a plate. Let it cool down.
3) Blanch Tomatoes and remove the skin and seeds. Chop blanched tomatoes to very small cubes.
4) Heat 1 tbsp Ghee in a non-stick pan. Add Bay leaf and Garlic paste, saute for few seconds. Put some Red Chili Powder and Onion. Saute for 1/2 minute and add Bell pepper cubes. Once Bell Pepper is half done, add tomato and saute for couple of minutes. Remove the Bay leaf.
5) Now put cooked beans and Corns, stir for 30 to 60 seconds. Add cooked rice and toss over high heat. Add salt if needed.
6) Add little Cabbage and green onion saute for 10-15 seconds. Transfer to serving plate, Garnish with grated cheese and green onion.
Labels:
Beans Rice, Mexican Rice
Taco Rice Skillet
Featured Recipe...
Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender.
Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional).
I also love to add sour cream and picante sauce to my serving.
Submited by Kim Pierce
Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender.
Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional).
I also love to add sour cream and picante sauce to my serving.
Submited by Kim Pierce
Mexican Lasagna
Featured Recipe Submission...
Hey Michelle!
Here is a recipe that I love and so does my daughter. I call it Mexican lasagna. I love to make tacos and always have leftover hamburger meat, because it is just me and my three year old and we don't ever eat it all. So I use the taco meat (which is cooked with a package of taco seasoning), cream cheese, tortillas, 8oz. can of tomato sauce, and shredded cheddar cheese. These ingredients I always have on hand. In a 13x9-inch pan you take two tortillas and put cream cheese on them (usually best to let cream cheese soften first) and set them in the pan, than add hamburger meat, a little tomato sauce and shredded cheese and just keep repeating the layers. I usually do three or four layers, just depends. Then bake in the oven at 350 degrees until warmed through and cheese is melted! This is so easy and quick for me to fix and my daughter loves to help me.
Enjoy!
Amanda Melancon
Hey Michelle!
Here is a recipe that I love and so does my daughter. I call it Mexican lasagna. I love to make tacos and always have leftover hamburger meat, because it is just me and my three year old and we don't ever eat it all. So I use the taco meat (which is cooked with a package of taco seasoning), cream cheese, tortillas, 8oz. can of tomato sauce, and shredded cheddar cheese. These ingredients I always have on hand. In a 13x9-inch pan you take two tortillas and put cream cheese on them (usually best to let cream cheese soften first) and set them in the pan, than add hamburger meat, a little tomato sauce and shredded cheese and just keep repeating the layers. I usually do three or four layers, just depends. Then bake in the oven at 350 degrees until warmed through and cheese is melted! This is so easy and quick for me to fix and my daughter loves to help me.
Enjoy!
Amanda Melancon
Taco Casserole
Featured Recipe Submission...
This is a great recipe that I've made a cazillion times. My husband loves it and it's easy to reheat in the microwave.
Taco Casserole
1/2 lb. ground beef
1 pkg. taco seasoning mix
1 8oz. can tomato sauce
1 can Hormel Chili w/o beans
About 6-8 oz. shredded cheddar cheese
1 package (7 or 8 oz.) cornbread mix
1 egg
1/3 cup milk
Brown ground beef in a large skillet and drain. Add the taco seasoning mix, tomato sauce and Hormel Chili without beans. Place in a casserole dish. Top with shredded cheddar cheese. Make the cornbread mix using the one egg and 1/3 cup of milk and pour on top of the beef mixture. Bake in a 350 degree oven for about 20 minutes or until cornbread is golden. Serve with Salsa and Sour cream on top if desired. Delicious.
Kathy Hooker, Toledo, OH
This is a great recipe that I've made a cazillion times. My husband loves it and it's easy to reheat in the microwave.
Taco Casserole
1/2 lb. ground beef
1 pkg. taco seasoning mix
1 8oz. can tomato sauce
1 can Hormel Chili w/o beans
About 6-8 oz. shredded cheddar cheese
1 package (7 or 8 oz.) cornbread mix
1 egg
1/3 cup milk
Brown ground beef in a large skillet and drain. Add the taco seasoning mix, tomato sauce and Hormel Chili without beans. Place in a casserole dish. Top with shredded cheddar cheese. Make the cornbread mix using the one egg and 1/3 cup of milk and pour on top of the beef mixture. Bake in a 350 degree oven for about 20 minutes or until cornbread is golden. Serve with Salsa and Sour cream on top if desired. Delicious.
Kathy Hooker, Toledo, OH
Mexican salad
Mexican salad
Beans and corn salad, with Mexican hot pepper sauce and topped with tortilla chips.
Ingredients:
½ cup boiled sweet corn kernels:
½ cup boiled red kidney beans (rajma)
¼ cups finely cut onion
¼ cup sliced green onions, including some green
¼ cup finely chopped tomato
1 chopped green chili
2 tsp Green Chilli sauce / Hot pepper Sauce
2 tsp Tomato ketchup
2 tbsp Lemon juice
Salt to taste
Crushed tortilla chips, a handful (optional)
Method:
1) Place the corn, kidney beans, onion and tomato in a bowl. Toss lightly to mix.
2) For the dressing, mix together the Chili sauce or Hot pepper Sauce, tomato ketchup, lemon juice, chopped green chili and salt in a small bowl.
3) Just before serving, spoon the dressing over the salad. Mix well.
4) Serve sprinkled with crushed tortilla chips. (This is optional)
Labels
Mexican salad, Simple Mexican Salad recipe, Vegetarian Mexican Salad, bean and corn salad, salad with pepper sauce, rajma salad
Beans and corn salad, with Mexican hot pepper sauce and topped with tortilla chips.
Ingredients:
½ cup boiled sweet corn kernels:
½ cup boiled red kidney beans (rajma)
¼ cups finely cut onion
¼ cup sliced green onions, including some green
¼ cup finely chopped tomato
1 chopped green chili
2 tsp Green Chilli sauce / Hot pepper Sauce
2 tsp Tomato ketchup
2 tbsp Lemon juice
Salt to taste
Crushed tortilla chips, a handful (optional)
Method:
1) Place the corn, kidney beans, onion and tomato in a bowl. Toss lightly to mix.
2) For the dressing, mix together the Chili sauce or Hot pepper Sauce, tomato ketchup, lemon juice, chopped green chili and salt in a small bowl.
3) Just before serving, spoon the dressing over the salad. Mix well.
4) Serve sprinkled with crushed tortilla chips. (This is optional)
Labels
Mexican salad, Simple Mexican Salad recipe, Vegetarian Mexican Salad, bean and corn salad, salad with pepper sauce, rajma salad
Red Beans with Rice
Beans and Rice
I adopted this recipe from a diet magazine. I made changes to make it vegetarian .It is simple recipe and it's completely oil free.
Ingredients
1 cup dry red beans
1 garlic clove
1 bay leaf
1 all spice
1 medium size onion, chopped
1 medium size green pepper , chopped
1 tsp vinegar/ lemon juice
1 cup Rice
1 tsp salt
1 tsp black pepper
Method
1) Pick through beans to remove bad beans. Rinse beans thoroughly. Soak beans in water overnight.
2) Use Pressure cooker to cook beans with 2 quarts of water, 2 tbsp onion, 2 tbsp green pepper, garlic, all spice and bay leaf. Cook so that beans are tender, but not completely mashed. If you don’t want to use pressure cooker and slow cook the beans, then use more water and reduces heat. Cover and cook over low heat for about 1-1/ 2 hours or until beans are tender.
3) Stir and mash 1/4 of the beans against side of pan, to give some thickness to the bean and water mixture.
4) Add lemon Juice or vinegar and black pepper. Remove all spice and bay leaf. Cook uncovered, over low heat, until creamy. Serve over hot cooked rice. Garnish with the vegetables you like. Use Carrots, Onion, and pepper to make the serving colorful.
Chakali
I adopted this recipe from a diet magazine. I made changes to make it vegetarian .It is simple recipe and it's completely oil free.
Ingredients
1 cup dry red beans
1 garlic clove
1 bay leaf
1 all spice
1 medium size onion, chopped
1 medium size green pepper , chopped
1 tsp vinegar/ lemon juice
1 cup Rice
1 tsp salt
1 tsp black pepper
Method
1) Pick through beans to remove bad beans. Rinse beans thoroughly. Soak beans in water overnight.
2) Use Pressure cooker to cook beans with 2 quarts of water, 2 tbsp onion, 2 tbsp green pepper, garlic, all spice and bay leaf. Cook so that beans are tender, but not completely mashed. If you don’t want to use pressure cooker and slow cook the beans, then use more water and reduces heat. Cover and cook over low heat for about 1-1/ 2 hours or until beans are tender.
3) Stir and mash 1/4 of the beans against side of pan, to give some thickness to the bean and water mixture.
4) Add lemon Juice or vinegar and black pepper. Remove all spice and bay leaf. Cook uncovered, over low heat, until creamy. Serve over hot cooked rice. Garnish with the vegetables you like. Use Carrots, Onion, and pepper to make the serving colorful.
Chakali
