Ground Beef Enchilada Casserole is easier on your waistline. It gets a lot of flavor from dried chili pods, fresh corn, and the leanest ground beef. Tortillas for enchiladas are usually fried in oil to soften them, but not here.
Mexican
Skinny Tamale Pie – Boswell Style
This Skinny Tamale pie is my version of my Grandmother’s famous recipe from the 1950s. Everything you expect with half the calories. Enjoy it with a salad and a glass of ice-cold beer.
You may remember that when I visited my cousin in South Carolina, part of the reason I did that was to get some of my grandmother’s recipes. I made both her Lemon Jello Cake and her tamale pie when I was there.
How to Preserve Avocado and Make Guacamole Correctly
How to preserve an avocado. Most of the recipes on the internet for guacamole are dead wrong because they include lime to prevent the avocado from browning. Today I’m going to show you what should be in it and how to store it properly. In her definitive cookbook, The Cuisines of Mexico, Dianne Kennedy’s canonical recipe for guacamole does NOT include lime. Guacamole is supposed to taste like buttery avocados, not lime.
Black Bean Tostadas with all the Fixings
These black bean tostadas can make a great appetizer on small tortillas, or make a spread for a whole meal. We like them for a light meal in the heat of summer. You can add meat if you want.
You might have seen my post back from 2011 when I used canned black beans to make this tostada. Well, now that the Instant Pot is available, you can make your own beans in under an hour with the flavorings you want, and none of the stuff you don’t want.
Corned Beef Hash Relleno Casserole
Corned Beef Chili Relleno casserole is quick and easy. You can throw it together and have it on the table in under an hour.
Spicy Tuna Dip – the Month of Mexican
Spicy Tuna Dip is my take on the famous Carlos and Pepe’s tuna dip. You can make it as spicy as you want. Enjoy it with chips and a margarita.
Fresh Tortilla Casserole – The Month of Mexican
There is nothing like fresh tortillas to make a great cheese casserole. When you are starting out making tortillas by hand, your tortillas might not turn out as nice and thin as those at the store, but that shouldn’t stop you. Use them for a casserole. You can use canned enchilada sauce as I did, or you can make your own salsa, which I will show in another post.
The Month of Mexican – Machaca Potatoes
Many, many moons ago, my friend, Chef John Farion introduced me to Machaca and Eggs. I fell in love – with the dish – not him! If you have never heard of Machaca, it is traditionally dried meat, either beef or pork, that has been rehydrated and used in local dishes in Northern Mexico and the Southwestern United States. It’s kind of like a very well seasoned stew, often served with eggs. Next time you see a Mexican food truck, ask if they have Machaca and try it. You’ll be hooked, too.
Quesadilla with Cabbage – The Month of Mexican
A quesadilla with cabbage and jalapeno is tasty and good for you, Cabbage gives a little crunch and a bunch of nutrients.
Quick Chili Rellenos – The Month of Mexican
These cheesy Quick Chili Rellenos are great for a weeknight and a good way to use up leftover mashed potatoes.