Cuisine: Mexican

Tex-Mex Style Lasagna

I made this Tex-Mex Style Lasagna which is a great option if you're short on time and low on energy. It’s so easy to throw this together for a busy weeknight meal. It’s taco style ground beef, with corn, black beans layered with tortillas and cheese. It was a big hit with my family.

By admin

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 10 - 12 Servings

Chicken Tortilla Soup

This Chicken Tortilla Soup is from The New York Times. This is a nontraditional method. There are many variations of tortilla soup. This one is made in a slow-cooker, but I have also included the stovetop version. The soup gets its depth of flavor from roasting the tomatoes, onions, jalapeños, and garlic until they become charred. It's then put in a slow-cooker with the chicken for about 5 hours. To me the toppings are key. I like adding fried tortilla strips, avocado, cheese, cilantro, etc. I also have another version on this blog here.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 5 hrs 30 mins
  • Yields: 4 - 6 Servings

Jalapeño Popper Chicken Chili

This Jalapeño Popper Chicken Chili is made with ground chicken, jalapeño peppers, corn, black beans, cream cheese, and a variety of spices. The chili can be cooked in either a pressure cooker or a slow cooker; I have given instructions for both.
The chili gets its heat from the jalapeño peppers, but you can adjust the spiciness to your liking by removing the seeds from the peppers or by adding more or fewer peppers. The cream cheese adds a richness and creaminess to the chili, and the spices give it a depth of flavor.
The chili can be served with a variety of toppings, such as shredded cheddar cheese, sour cream, chopped bacon, and additional jalapeños. It is also great for meal prep, as it can be made ahead of time and stored in the fridge or freezer.

By Leslie Blythe

  • Prep: 25 mins
  • Yields: 7 Servings

Taco-Stuffed Avocado Boats

I was at CVS pharmacy with my husband and he picked up Cleaning Eating Magazine and opened to Taco-stuffed Avocado Boats. So, I decided that is what’s for dinner. It was really good. They are made by halving avocados, removing the pits and a little bit of the avocado, then filling them with a mixture of taco meat (I used ground Turkey), cheese, and your favorite taco toppings. You purée the scooped-out avocado with some sour cream and lime juice. Avocados are a good source of healthy fats, fiber, and vitamins.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 8 Servings

Mexican Chicken Zucchini Noodles

I am on the east coast at my brother David's house. He made these Mexican Chicken Zucchini Noodles, which is healthy, delicious, low in calories and fat, and high in fiber. This dish is made with zucchini noodles, which are made by spiralizing zucchini into long, thin strips that resemble pasta. The zucchini noodles are then cooked in a skillet with chicken, cumin, and pico de gallo. It's a healthier alternative to traditional pasta dishes. Oh, and it's gluten-free.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings

New Mexico Stacked Enchiladas

Jessica here, guest-blogging for Leslie.

This is a photo of our tasty New Mexico-style stacked enchilada. It’s a family favorite, especially during this dark pandemic winter.

How to make it? Well, as we lawyers say, it depends. There’s an easy way and a hard way.

The easy way? Buy everything: shred a roast chicken, open a can of refried beans and another of enchilada sauce; layer it all evenly between three corn tortillas, bake at 400° F for 10-15 minutes, top with a fried egg – and there you have it.

The hard way is what you see in this photo. But it was actually a collaborative effort. My husband made green chile using Hatch chiles that he’d roasted, frozen, and defrosted.

I poached chicken breasts in white wine, water, and some aromatics (black and pink peppercorns, chile powder) and shredded them.

Then, I realized I had no canned refried beans. What to do? Well, I had a can of pinto beans, so I made my own. And may never use canned ones again, because these were so delicious.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 2 Servings

Picadillo

I made this last night for dinner and it was AWESOME. It looked like it was going to be awful, but I was wrong. You can use any kind of pepper. Put it in a flour tortilla. The next day you can use the leftovers, if there are any, for breakfast burritos or quesadillas. It's so good and easy! Picadillo is a popular dish in most South American countries. This Mexican Picadillo uses ground beef, tomatoes, potatoes, and some peppers.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 45 mins
  • Yields: 4 Servings

Sweet Potato and Black Bean Enchilada Casserole

I have had a lone sweet potato on my counter since the holidays. I decided to make this Sweet Potato and Black Bean Enchilada Casserole. It turned out to be absolutely delicious. It's vegetarian and packed with flavor!

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 6 Servings

Mexican Fideo (Vermicelli)

I was researching ways to use Fideo pasta (Vermicelli) and ran across this recipe. It was actually called Sopa de Fideo, though there is nothing "soupy" about this. It's more like a tomato mac & cheese. Regardless, this Mexican Fideo (Vermicelli) (I renamed it!) was a huge hit with my husband. It only took 10 minutes to make. If you have kids at home, this is a must-try dish.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 10 mins
  • Yields: 2 - 3 Servings

Henry Winkler’s Mexican Salad

I recently went to a local Goodwill that has mostly books. I found this cookbook called The Hollywood Bowl Cookbook: Picnics Under the Stars. It's a fantastic book with so many things I want to try. Over the years I have made many meals for people to take to the Hollywood Bowl. I really miss going there! Anyway, I made Henry Winkler's Mexican Salad for dinner because it's so hot out. I did add a shredded up chicken breast, which is not in the recipe. The dressing is rather inspiring. It consists of mayo, ketchup, salsa verde and chili powder.

By admin

  • Prep: 15 mins
  • Yields: 4 - 6 Servings