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Mexican Meat Mix
Yield: 1

5 lb Beef Roast * 3 tb Vegetable Shortening
3 Large Onions, Chopped 1 cn (4 oz) Chopped Green Chilis
2 cn (7 oz) Green Chili Salsa 1/4 ts Garlic Powder
4 tb Flour 4 ts Salt
1 ts Ground Cumin Juices From Beef Roast

Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or
combination of beef and pork roasts to total 5 lbs) in a large roasting pan
or dutch oven. Do not add salt or water. Cover with a tight lid and roast
about 12 hours, or until well done. Or cook roasts with 1 cup water in
pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool
meat, then remove bones. Shred meat and set aside. Melt shortening in a
large skilled. Add onions and green chilies. Saute 1 minute. Add green
chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over
medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5
minutes until thick. Cool. Put about 3 cups mix into 3 1-quart
containers, leaving 1/2-inch space at top. Seal and label containers
Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of
Mix.



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Recipe Books

Mexican Rice Mix
Yield: 1

4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes
4 ts Salt 5 ts Parsley Flakes
1 ts Dried Basil

Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 cups of mix into three 1-pint airtight containers and label as
Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.
Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter
or margarine in a medium saucepan. Bring to a boil over high heat; cover
and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed.

Makes 4 to 6 servings.



90

Recipe Books

1981 WINNING RECIPE CHILI - MEXICAN
Yield: 4 Servings

2 1/2 lb Beef brisket, 1" cubes
1 lb Lean pork, ground
Large onion, chopped fine
2 tb Wesson oil
3 x Garlic cloves, minced
2 tb Diced green chilies
8 oz Tomato sauce
Salt and pepper to taste
Beef bouillon cube
12 oz Budweiser beer
1 1/4 c Water
6 tb Chili powder
2 1/2 tb Ground cumin
1/8 ts Dry mustard
1/8 ts Brown sugar
Oregano, pinch

In a large kettle or Dutch oven, brown the Beef, Pork and Onions in
hot Wesson Oil. Add Salt and Pepper to taste. Add remaining
ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is
tender and Chili is thick and bubbly. Stir occasionally.



295

Recipe Books

1989 HONORABLE MENTION: DOTTIE'S MEXICAN WEDD
Yield: 48 Servings

1 c Butter, softened
1/2 c Confectioners' sugar
2 c All-purpose flour
1/4 ts Salt
1 ts Vanilla
1 c Chopped pecans
Confectioners' sugar for
Garnish

Preparation time: 15 minutes Baking time: 10 to 12 minutes per batch

1. Heat oven to 350 degrees. Cream butter and sugar until smooth in
mixer bowl. Add flour, salt and vanilla and mix until blended. Mix in
nuts.

2. Roll teaspoon-size pieces of dough in a ball and put onto an
ungreased cookie sheet. Bake until light golden, 10 to 12 minutes.
The cookie bottoms should be golden brown. Roll cookies in
confectioners' sugar immediately after baking.

Honorable mention went to Kathleen Shelton of Marengo. These cookies
freeze well. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989



315

Recipe Books

7 LAYER MEXICAN DIP
Yield: 1 Servings

2 lg Refried beans
2 cn Jalapenos; or chilies
2 Tomatoes; or more
1 Onion; (optional)
16 oz Sour cream
2 Avacados
2 pk Taco seasoning
Shredded cheese; (mozzarlla
1 Olives

Recipe by: Rachel Hosford Spence --ALASKA JSRKH@ACAD1.ALASKA.EDU
Mix the refried beans and taco seasoning together (I also mix the
chili's in with this, but some people put the chilis as a layer) Mix
this really well (I used a food processor, but today I am going to
use my mixer). This is the first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning
and chilis.

Next put a layer of well mixed/mushed avacados (you need enough to
cover the pan, I use a cake pan normally) on top of everything else

Next sprinkle cheeses on top (I just thought about it and I put the
avacado first and then the sour cream, but I suppose it doesnt
matter). I think the more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use
at least 2 cut up tomatoes.

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that
everyt else warms up.

Last but not least pull out the chips and dip! Everyone really enjoys
this dip. I hope you do too.



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