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I used a little more beef, probably 2 pounds. I also used a whole 8 ounces of cream cheese instead of just 4 ounces, and I put in 2/3 cup of salsa (I used Medium Salsa) and I know I used more refried beans than 1/2 cup, but I didn't measure it. I used about half a can or maybe a little more. I just eyeballed that one. This came out REALLY good. My husband and I love it. Bean 'N' Beef Crescent Pie Serves: 6 Source: Quick Cooking "My husband loves this meal," writes Marla Miller from Englewood, Tennessee. Convenient crescent roll dough is the quick crust for this savory south-of-the-border sensation. Ingredients: 1 -1/4 pounds ground beef 1 envelope taco seasoning 1/3 cup salsa 1 tube (8 ounces) refrigerated crescent rolls 4 ounces cream cheese softened 1/2 cup refried beans 1 cup shredded Mexican cheese blend or cheddar cheese (4 ounces) Instructions: In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. x 2-in. baking dish; seal perforations. Spread cream cheese over the dough. Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted. Yield: 6-8 servings.

Welcome to A Taste of Mexico everyone! I hope for this group to be active and fun for everyone. I can't wait to see what Mexican recipes you all have to share. I pondered the thought of creating this group for about a week, and finally decided to just go ahead and do it. I'm glad you're all here, and I hope you all enjoy the group. -Christine

Enchilada Meat Loaf Serves: 6 Source: Better Homes & Gardens Ingredients: 1 egg, lightly beaten 1 medium onion finely chopped 1/4 cup bottled salsa 2 Tbsp. chili powder 3 cloves garlic minced 1/2 tsp. salt 1 lb. ground beef 1 oz. pkg. corn muffin mix 2 oz. sharp cheddar cheese sliced Bottled salsa Instructions: 1. Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside. 2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.

Ajiaco (Beef And Pepper Stew) - Serves 4 Published in: allrecipes.com Ingredients 2 tablespoons canola oil 1 cup thickly sliced shallots 2 tablespoons minced garlic 2 red bell peppers -- cut into 1 inch pieces 1 1/2 teaspoons chipotle chile powder -- or to taste 2 teaspoons ground cumin 3 cup cubed cooked roast beef 1 pounds baby red potatoes -- cut in half 2 cup water 1 quarts beef broth 1/2 teaspoons dried oregano Salt and pepper to taste 1/4 cup chopped parsley 2 hard-cooked eggs -- sliced 1/4 inch thick Instructions Heat the canola oil in a Dutch oven over medium heat. Stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. Sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant. Add the roast beef and red potatoes, pour in the water and beef broth. Bring to a boil over high heat, then reduce heat to medium- low, cover, and simmer until the potatoes are tender, about 30 minutes. Stir in the oregano, and season to taste with salt and pepper. Stir in chopped parsley before serving. Garnish each bowl with a few slices of hard-cooked egg. Recipe Notes "This is my take on the ubiquitous Latino stew, ajiaco. This version uses leftover roast beef, sweet red peppers, and creamy baby potatoes simmered together in a spicy broth." Prep Time: 25 Minutes Cook Time: 35 Minutes Ready In: 1 Hour Yields: 4 servings

Hi Guys: I appologise if this message does not count as a Mexican recipe but I thought I would submit it as I have served it with many Mexican dishes (well I don’t have that many yet but have made it with the few I have.) Bread machine cornbread 1-1/2 water 2 tsp salt 2 tbsp margarine 1/3 cup sugar ? cup dry milk powder 1 cup cornmeal 3-1/2 cup flour 2 tsp yeast Place all ingredients in the bread pan of the machine in the order given. Cook on the basic bread cycle. Liz Wade

Mexican Chocolate Cake Serves 6 cake 1 1/2cups all-purpose flour 1 cup sugar 1/2 cup unsweetened cocoa 2 teaspoons cinnamon 1 teaspoon baking soda 1/4t teaspoon cayenne pepper or ground Mexican chili powder 1/4 teaspoon salt 1 cup cold water 1/4cup canola oil 1 tablespoon balsamic vinegar 1 tablespoon vanilla extract chocolate glaze 1cup confectioners' sugar 1/2 cup cocoa 6 tablespoons water 10 small fresh strawberries Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes. Real Simple April 2002

* Exported from MasterCook * Chicken Spaghetti Ole Recipe By : Serving Size : 6 Preparation Time :0:25 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces uncooked spaghetti 1 tablespoon butter or margarine 1 small green bell pepper -- chopped (1/2 cup) 1 medium stalk celery -- chopped (1/2 cup) 1 small onion -- chopped (1/4 cup) 1 10 ounce can diced tomatoes and green chilies -- undrained 1 8 ounce can tomato sauce 1 8 ounce package process cheese spread loaf -- cut into cubes 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups diced cooked chicken or turkey sliced jalapeno chilies -- if desired Heat oven to 350 degrees. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain spaghetti as directed on package. Melt margarine in 12-inch skillet over medium heat. Cook bell pepper, celery and onion in margarine, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted. Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chilies. Source: "Betty Crocker Favorite Casseroles September 1999" S(MasterCook Formatted By): "Patricia <plnemec9546@a...>" T(Bake): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 2g Fat (40.3% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 433mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat. NOTES : Substitution: Diced cooked pork or beef would also be delicious in this Mexican-style spaghetti. Success Tip: Always cook pasta uncovered at a fast and continuous boil. This allows the pasta to move freely so it cooks more evenly and also helps prevent sticking. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Ro-Tel Fiesta Chicken 1/4 cup flour 1/4 tsp. salt 1/4 tsp. pepper 1 Tbs. vegetable oil 4 green onions, sliced 2 cans (10 oz. each) Mexican Festival Ro-Tel, undrained 6 skinless, boneless chicken breast halves 2-3/4 oz. can sliced ripe olives, drained sour cream, optional shredded cheddar cheese, optional Combine flour, salt and pepper; roll chicken in flour mixture. Brown chicken in oil in large skillet over medium-high heat. Add tomatoes and green onions and olives; heat to boiling. Reduce heat and simmer 20 mintues or until sauce has thickened. Serve chicken mixture over yellow rice and top with cheddar cheese and sour cream, if desired.

Turkey Enchiladas 2 cups shredded Cheddar and Monterey cheese blend 1 onion, chopped 1 (2 ounce) can sliced black olives 24 (6 inch) corn tortillas 1 (19 ounce) can red enchilada sauce 4 cups cooked turkey, chopped Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a small bowl, combine the cheese, onion, and black olives. In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat. Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover. Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted. Dorie http://groups.yahoo.com/group/Momsmenuplan/

Acapulco Delight Serves: 10 Source: Country Ground Beef This dish always delights family and friends at potlucks and gatherings I take it to.—Margene Skaggs, Guinda, California Ingredients: 2 pounds ground beef 1 envelope (1-1/4 ounces) taco seasoning 3/4 cup water 2 jars (7 ounces each) mild green taco sauce 9 flour tortillas (6 inches) 2 cups Shredded cheddar cheese (8 ounces) 1 can (16 ounces) refried beans 2 cups Sour cream (16 ounces) 1/2 cup chopped green onions 1 can (2-1/4 ounces) sliced ripe olives, drained Instructions: In a large skillet, brown beef; drain fat. Stir in taco seasoning and water. Add taco sauce; simmer for 5-10 minutes or until slightly thickened. Cover the bottom of a 13-in. x 9-in. x 2-in. baking dish with three tortillas, tearing them into pieces as necessary. Spread half of meat mixture over tortillas, then sprinkle with 1/2 cup cheese. Layer with three more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Place remaining tortillas over top; cover with remaining meat mixture and cheese. Bake at 350° for 25-30 minutes or until heated through. Let stand a few minutes before serving. Yield: 10 servings.

Excellent Mexican Casserole This has been a family favorite since the 60's. It's not fancy, but everyone loves it, including children. I consider it to be fairly bland as written. Sometimes I make it hotter! ~Karen 5 servings _______________________________________________________________________________________________________________________________ 1 lb Ground Beef 1 can Mushroom Soup 1 onion, chopped 1 Can Green Chili, chopped 1 Pkg Taco Chips (Doritos) 1 Tsp Hot Chili Powder 1 tsp Hot Chili Peppers, dried, minced 1/2 tsp cumin 8 oz Monteray Jack Cheese, grated 1/2 Cup Black Olives, halved Brown the meat and the onion. Stir in the can of soup, chili's and spices. Layer in a casserole dish: chips, meat mixture, cheese. meat, cheese and top with the black olives. Bake in the oven at 350 degrees for about 30 minutes.

Huevos Perdidos Makes 4 servings These eggs are beaten and stirred into simmering red chile sauce. Theeggs disappear into the sauce, hence the name "lost" eggs. The saucy eggspartner well with sausage, ham, or bacon. The delicious chile sauce includes the subtle flavors of cinnamon and allspice, which add complexity and depth. Serve with split, buttered, and toasted bolillos (oval Mexican sandwich rolls) or French rolls, to dip into the tasty sauce as you "search" forthe eggs. Ancho Chile Sauce for Enchiladas . 1/4 teaspoon ground cinnamon (Mexican canela or Ceylon varietypreferred) 1/8 teaspoon ground allspice 4 large eggs, beaten Prepare the chile sauce. If made ahead, reheat in a medium saucepan.Add the cinnamon and allspice to the cooked sauce and simmer about 5 minutes to blend the flavors. Slowly stir the eggs into the simmering sauce and continue stirring slowly until the eggs are cooked and "lost in thesauce," about 3 minutes. Divide among 4 shallow bowls. Serve hot. 1,000 Mexican Recipes via All Around Cooking

Huevos Rancheros with Spicy Ham Sofrito 3 tablespoons vegetable oil 10 ounces smoked ham, cut into 2-by-1/4-inch strips 4 large garlic cloves, thinly sliced 2 medium red onions, thinly sliced 2 Scotch bonnet chiles or jalape?os-halved, seeded and thinly sliced crosswise 1 large green bell pepper, thinly sliced 1 teaspoon sweet paprika 2 medium tomatoes, coarsely chopped Salt and freshly ground pepper 8 (6 inch) corn tortillas 8 large eggs Cooking Directions Preheat the oven to 475 degrees F. In a large skillet, heat 1/2 tablespoon of the vegetable oil. Add the smoked ham and cook over moderately high heat until browned on the bottom, about 2 minutes. Using a slotted spoon, transfer the ham to a plate. Add 1 1/2 tablespoons of the vegetable oil to the skillet along with the garlic, onions, Scotch bonnet chiles and green bell pepper. Cover and cook over moderately low heat, stirring occasionally, until the vegetables are softened, about 12 minutes. Stir in the paprika and cook over moderately high heat for 1 minute. Add the tomatoes and cook until they release their juices, about 2 minutes. Stir in the ham and season the sofrito with salt and pepper. Meanwhile, wrap the tortillas in aluminum foil and warm them in the oven. In a large cast-iron skillet, heat 1/2 tablespoon of the vegetable oil. Crack 4 of the eggs into the skillet, season with salt and pepper and fry sunny-side up over moderate heat, until the egg whites are set and the egg yolks are still slightly runny, about 3 minutes. Transfer the eggs, yolk side up, to a plate and keep them warm by tenting them with aluminum foil. Add the remaining 1/2 tablespoon of vegetable oil to the skillet and fry the remaining eggs. Set 2 tortillas on each plate. Top with the fried eggs, spoon the sofrito on the side and serve. Yield: 4 servings Nutrition Info Per Serving Calories: 584 Carbohydrates: 37 g Dietary Fiber: 5 g Fat: 35 g Protein:30 g Sugars: 7 g

Huevos Casas Add a little south of the border kick to your morning routine. 1 egg 1 tbsp. shredded mozzarella 1 corn tortilla 2 tbsp. salsa Shredded lettuce Spray an omelet pan with vegetable spray or rub with a paper towelmoistened with cooking oil. Heat the pan and break in the egg, reducing heat to low. Cook until theedges turn white, about 1 minute. Add water, cover pan and steam for 3 minutes. Sprinkle with cheese,re-cover pan and continue to cook until the egg white is set and the yolk begins to thicken. Place ontortilla and top with salsa and shredded lettuce. Makes 1 serving

Huevos con Salsa y Maiz Makes 3 servings. 16 oz. chunky-style salsa 1 1/2 cups cooked fresh or thawed frozen corn 3 eggs 6 corn tortillas or 3 large flour tortillas 1/2 cup shredded reduced-fat Monterey Jack or Cheddar cheese In 10-inch omelet pan or skillet, stir together salsa and corn (or 1can -- 15 ounces -- whole kernel corn, drained). Cook over medium heat,stirring occasionally, until mixture bubbles and is hot throughout, about 4-5 minutes. With back of spoon, make 3 indentations in mixture. Break andslip egg into each indentation. Cover. Cook over medium heat until eggwhites are completely set and egg yolks begin to thicken but are not hard, about4-5 minutes. Meanwhile, slice through each tortilla every 1/4 inch to formthin strips. Place strips from either 2 (7-inch) or 1 (10-inch) tortilla(s)on each plate. Top tortilla strips on each plate with 1 egg and 1/3 of salsa-corn mixture. Sprinkle with cheese (or crumbled queso cheese).

Baked Nachos Serves: 8 Source: Taste of Home Ground Beef Cookbook My family loves any type of Mexican food, so I'm always in search of something different. In this recipe, nachos become a main-dish casserole.—Janice Lyhane, Marysville, Kansas Ingredients: 2 pounds ground beef 3 cups Shredded colby-monterey jack cheese, divided (12 ounces) 3 cups salsa 1 package Frozen corn, thawed (10 ounces) 1 cup Sour cream (8 ounces) 1 to 2 tablespoons chili powder 1 teaspoon ground cumin 6 cups tortilla chips Instructions: In a skillet, cook beef over medium heat until no longer pink; drain. Stir in 2 cups cheese, salsa, corn, sour cream, chili powder and cumin; mix well. Pour half into a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the chips; repeat layers. Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

Bean 'N' Cheese Burritos Serves: 6-8 Source: Casserole Cookbook This is a recipe from my mom that I adapted. She made it with tortillas, but we both agree it's easier and quicker using frozen burritos. I make it about once each month. Karen Middleton, Elyria, Ohio Ingredients: 8 frozen bean and cheese burritos (about 5 ounces each), thawed 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10 ounces) enchilada sauce 1/2 cup milk 2 cups (8 oz) Shredded Mexican cheese blend or cheddar cheese, divided 1 can (4 ounces) chopped green chilies 1 cup sliced ripe olives 1/2 cup sliced green onions 6 cups shredded lettuce Salsa and sour cream Instructions: Arrange burritos in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with olives, onions and remaining cheese. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired. Yield: 6-8 servings.

Easy Enchilada Sauce Makes 2 1/2 cups Source: Emeril Lagasse Ingredients: 3 tablespoons vegetable oil 1 tablespoon flour 1/4 cup chili powder 2 cups chicken stock 10 ounces tomato paste 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon salt Instructions: In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Mexican Ham and Bean Soup 2 cups (1 lb.) dried pinto beans 8 cups fat-free, less-sodium chicken broth 2 cups chopped onion 2 cups water 1-1/2 cups cubed smoked ham steak (about 8 oz.) 1 TB chili powder 2 tsp. ground cumin 2 tsp dried oregano 3 bay leaves 3 garlic cloves, crushed 1 can (14-1/2 oz.) diced tomatoes, undrained 1 chipotle chile (or dried ancho or pasilla chile) Toppings: 1/2 cup (2 oz.) shredded Manchego cheese or Monterey Jack cheese 1/2 cup minced fresh cilantro Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain. Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium low. Simmer 1-1/2 to 2 hours or until beans are tender. Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro. Serves: 8. Nutrition Information: Per serving (1-1/2 cups soup, 1 TB cheese, and 1 TB cilantro) = calories 303 (12% from fat), fat 4.2 g (sat 1.8 g, mono 1.3 g, poly 0.5 g), protein 20.3 g, cholesterol 22 mg, calcium 153 mg, sodium 958 mg, fiber 16.1 g, iron 4.3 mg carbs 46.8 g.

Slow-Cooked Steak Fajitas Yield: 12 servings 1 beef flank steak (1-1/2 lbs.) 1 (14-1/2 oz) can diced tomatoes with garlic and onion, undrained 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 1 tsp. ground coriander 1 tsp. ground cumin 1 tsp. chili powder 1/2 tsp. salt 1 medium onion, sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 Tbs. minced fresh cilantro 2 tsp. cornstarch 1 Tbs. water 12 flour tortillas (6-inches), wamed 3/4 cup fat-free sour cream 3/4 cup salsa Thinly slice steak across the grain into strips; place in a 5-quart slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours. Add onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender. Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Add 1 tablespoon each sour cream and salsa. Fold bottom of tortilla over filling and roll up.