Mexican Foods

1 c. milk

5 T. butter

1 c. frozen corn

1 c. corn meal

1/4 t. salt

1/3 c. sugar

1/2 c. milk

1 c. grated mozzarella cheese

Boil milk, add butter and let stand. Grind corn in food processor. Mix cornmeal, salt, sugar, corn and mozzarella. Make a well in center and gradually add hot milk. Stir until no lumps remain. Work dough until smooth and sticky.  Spoon dough onto greased griddle and cook (like pancakes) over medium heat until bottom is crispy golden brown, then flip to cook other side. When cooked, place sliced cheese between two, like a sandwich, heat until cheese melts, and eat. These are delicious for lunch!

Burritos

1 lb. Ground beef

1 can refried beans

2 C. cheese

12 tortillas

Brown ground beef, drain.  Add refried beans and heat through. Heat Tortillas in skillet, spoon on meat mixture, sprinkle cheese and roll up.

Chicken Enchiladas

2 C. boneless chicken, shredded

1/4 C. onion, chopped

2 T. green chilies, chopped (optional)

1 small can tomato sauce

1 small can sliced olives

8 corn tortillas

2 C. cheese, shredded

1 can mild enchilada sauce or 1 enchilada sauce recipe (below)

In a large skillet, brown chicken, onion and chilies until chicken is cooked and onion is transparent.  Stir in tomato sauce, olives, and 1 C. of cheese. Place a spoonful of the meat mixture in the center of each tortilla, roll tortilla up, and place in a greased baking dish, seam side down.  Pour enchilada sauce over tortillas; sprinkle with rest of cheese. Bake at 350 degrees for 20-25 minutes or until bubbly and cheese is melted.

Chicken Tacos

1/4 t. garlic powder

2 C. boneless chicken, shredded

1/2 medium onion, finely chopped

1 1/2 t. chili powder

1/2 t. oregano, paprika, cumin

1/4 t. pepper

3 T. salsa

2 t. Worcestershire sauce

2 C. cheese, shredded

12 corn tortillas

Over medium heat, cook garlic and chicken until done.  Add onion and cook until soft.  Stir in remaining ingredients and heat. Heat tortillas in a saucepan, (may fry in oil) add spoonful of taco mix and sprinkle with cheese.  Roll or fold and serve.

Or, use store bought taco shells according to directions on package.

Enchilada Pie 

1 lb. Ground beef

1 T. chili powder

1 can sliced olives

1 can tomato sauce

6 corn tortillas

2 C. cheddar cheese, grated

2/3 C. water

Brown meat. Add salt pepper and garlic powder. Add chili powder, olives, tomato sauce, and mix. Grease round deep dish.  Lightly butter tortilla and place in dish.  Place a layer of meat mixture on tortilla, then cheese, then another tortilla, etc., ending with a cheese layer.  Pour water on sides and bake uncovered 40 minutes at 400 degrees.

Enchilada Sauce

3 T. Oil

3 T. flour

2 C. water

3-6 T. chili powder (depending on how spicy you want it.)

dash garlic powder

salt (to taste)

Heat oil in a sauce pan, add flour and stir until browned. Mix together water, chili powder, garlic powder and salt, stirring until dissolved. Add to browned flour. Stir to boil over medium heat, then let simmer about 10 minutes.

Taco Salad

1 lb. Ground beef

1 can chili sauce

lettuce

Corn chips

Olives

Cheese

Tomatoes, avocados, chopped (optional)

Brown ground beef; drain.  Add chili sauce and heat through. Combine all ingredients, serve.