Archive for the ‘Mexican’ Category

Santa Fe Dip


If you are looking for a quick and easy dip for either entertaining, as a side of dinner, or maybe for that lazy weekend this is the stuff to try. I was able to whip it up and no time and it tasted pretty good too. If you are looking to make this for two people I highly recommend cutting this recipe in half.


Baked Santa Fe Dip
Source: Cooking This and That

Makes a 9-inch pie plate
2 cups shredded Mexican blend cheese
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light mayo
1 (8-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chili peppers, drained
1/2 of a 15-ounce can black beans, drained and rinsed (optional)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped (Omitted the next three itmes because the hubby wouldn’t eat it)
1/4 cup green onion, sliced
1 tablespoon fresh or 1 teaspoon dried cilantro, chopped
Pre-heat oven to 350 degrees F.
Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.
Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.
This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately.

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Beef Enchiladas


Sometimes you get into one of those grooves where it feels like once a week you make the same dish. Well this dish my freinds would be one of those. I will normally flip flop and make beef enchiladas then make chicken enchiladas the next. The chicken is my personal favorite, but tonight for dinner I made beef.  I just started making enchiladas a few months ago. Normally it would take me forever to make them but now I cut corners and found that this can be a quick dinner to make.

Beef Enchiladas

1lb ground beef

1 pkg taco seasonings

1 large can of Medium Enchilada sauce

1 small can of hot Enchilada sauce

several handfuls of Cheddar Cheese (like my measurements, hey you can never have too much cheese!)

Five Tortillas

Pre-heat oven to 375.

Brown ground meat. Drain grease and add 2/3 c water and the taco seasoning. Heat the enchilada sauce in a separate pot. Add a splash or two of the sauce to the meat for more  flavor.  Grease a casserole dish and pour some of the sauce in the bottom of the dish. Assemble the enchiladas by placing some meat and cheese into the tortilla. Place enchilada seam side down in the dish. Once all enchiladas are in the dish pour the rest of the sauce over it and sprinkle with remaining cheese.

Bake enchiladas for 25 minutes.


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