5 Can Mexican Meal Recipes

5-CAN MEXICAN MEAL

5-Can Mexican Meal image

Number Of Ingredients 5

Ingredients

1 (15-ounce) can beef tamales, unwrapped and cut into 1-inch pieces
1 (16-ounce) can light red kidney beans
1 (16-ounce) can pinto beans
1 (11-ounce) can sweet corn and diced peppers
1 (10-ounce) can diced tomatoes with green chiles

Steps:

Combine all ingredients in a large saucepan without draining cans. Cook over medium heat, stirring occasionally, until hot and bubbly. Tip: Lots of Tex-Mex and Mexican recipes call for crushed tortilla chips...what a thrifty use for the broken chips left at the bottom of the bag!

Nutrition Facts : Nutritional Facts Serves

5 CAN MEXICAN SOUP - 3 WW POINTS

5 Can Mexican Soup - 3 Ww Points image

Make and share this 5 Can Mexican Soup - 3 Ww Points recipe from Food.com.

Provided by KelBel

Categories Black Beans

Time 6m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 1/2 ounce) can Mexican-style tomatoes
1 (8 ounce) can Mexican-style corn
1 (18 1/2 ounce) can fat free vegetable soup (ready to serve)
1 (4 ounce) can chopped green chilies
1 (14 1/2 ounce) can black beans, rinsed and drained

Steps:

Mix all together in soup pot.
Warm on medium high heat.
Serve with tortilla chips and sour cream.

Nutrition Facts : Calories 136.7, Fat 0.7, SaturatedFat 0.1, Sodium 407.9, Carbohydrate 27.4, Fiber 6.2, Sugar 1, Protein 7.8

5 CAN CASSEROLE

5 Can Casserole image

I adopted this recipe from the Recipezaar account in February 2005. The next time I try it, I am going to try a smaller can of milk and try adding a 10 ounce package of frozen mixed vegetable. If I like it that way, they will become an optional ingredient. I have added can sizes, since the original recipe did not specify sizes. The casserole was soupy, which was not bad, but I want to see how it is with the smaller amount of milk.

Provided by GrandmaIsCooking

Categories Chicken

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 ounce) can chow mein noodles
1 (9 3/4 ounce) can chicken breasts
1 (12 ounce) can evaporated milk
1 (10 1/2 ounce) can cream of chicken soup
1 (10 1/2 ounce) can chicken and rice soup
1/4 cup onion, finely chopped (optional)
2 tablespoons lemon juice (optional)

Steps:

Drain canned chicken, then place in 1 1/2 quart casserole dish and break apart with a fork.
Add the rest of the ingredients and mix together well.
Bake at 350 degrees Fahrenheit for 25 minutes or so until lightly browned

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