MEXICALI CASSEROLE
If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor. -Gertrudis C. Miller, Evansville, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.
Nutrition Facts : Calories 331 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 604mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
MEXICALI ENCHILADAS -SEMI-HOMEMAKER RECIPE
Steps:
- Preheat oven to 400 degrees F.
- Wrap corn tortillas in wet paper towels and microwave for 45 seconds. In a large bowl, combine chicken, 1 1/2 bags of cheese, onion, cilantro, and 2 cans of enchilada sauce. Mix well Add the cilantro and stir to combine.
- Cover the bottom of a large baking dish with half of the remaining enchilada sauce.
- Carefully spoon mixture into tortillas, roll up and place seam side down in the baking dish. Cover the top with the other half can of the enchilada sauce and the rest of the cheese (1 1/2 bags). Bake for 35 to 40 minutes. Serve with sour cream sauce.
- Make sour cream sauce by adding butter to a saucepan over medium heat. While the butter is melting add the chicken broth, cumin, garlic and sour cream. Whisk to combine; season with salt, bring to a boil and remove from the heat.
- Serve enchiladas topped with sour cream sauce.
MEXICALI CHICKEN
Provided by Food Network
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 375 degrees F. Brush chicken with olive oil and sprinkle with half of the Mrs. Dash® Extra Spicy Seasoning Blend. Arrange in a baking dish.
- 2. Bake 15 minutes. Turn chicken pieces over and sprinkle with remaining Mrs. Dash® Extra Spicy Seasoning Blend. Bake an additional 10-15 minutes or until cooked through.
- 3. Serve with lime or lemon wedges if desired.
MEXICALI PASTA SALAD
Mexican-style pasta salad that is a great change for a picnic.
Provided by FoodLady
Categories Salad 100+ Pasta Salad Recipes Rotini Pasta Salad Recipes
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Mix black beans, corn, green chilies, red bell pepper, Italian dressing, Mexican cheese, green onions, cilantro, onion, taco seasoning, and lime juice together in a bowl. Add rotini and lightly stir to combine.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 41 g, Cholesterol 5.4 mg, Fat 5.5 g, Fiber 4.6 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 651.4 mg, Sugar 3 g
MEXICALLI CORN / " MEXICORN " SUBSTITUTE-COPYCAT-CLONE
This is quick, easy and a very colorful corn dish. Years ago a major canning company use to have what they called Mexicalli Corn. Several months ago my wife said she would like some. The stores no longer stocked it, so I set out to duplicate it. This is the results.
Provided by RogerOH
Categories Corn
Time 25m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium sauce pan over medium heat Add onions an suatee for 3 minutes.
- Add chopped peppers.Lawery's and Garlic power to pan and suatee for 3 more minutes.
- Drain 1 can of corn and half drain the second can Add corn to pan and reduce heat to simmer Heat until corn is heated through stirring frequently.
Nutrition Facts : Calories 142.1, Fat 4.8, SaturatedFat 2.3, Cholesterol 8.7, Sodium 42.6, Carbohydrate 25.1, Fiber 3.9, Sugar 4.9, Protein 4.3
MEXICALI SHRIMP
Steps:
- To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside
- Preheat oven to 350 degrees F.
- For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.
- Meanwhile, preheat grill to medium-high.
- Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.
- Garnish with lime zest, diced tomato, and chopped cilantro.
BREAKFAST PIZZA MEXICALI
Provided by Cooking Channel
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Bring a skillet coated with nonstick cooking spray to medium heat. Add soy chorizo and cook for about 3 minutes, using a spatula to crumble. Set aside.
- Bring a small skillet coated with nonstick spray to medium heat. Pour in egg substitute. Cover and then cook until egg "crust" starts to form, about 3 minutes.
- Carefully flip your egg. Top your egg crust with salsa, cooked chorizo, and cheese. Cover again and cook over low heat until cheese has melted, 1 to 2 minutes. Garnish with orange slices and cilantro, if using. Enjoy!
Nutrition Facts : Calories 225, Fat 10 grams, Sodium 1075 milligrams, Carbohydrate 10 grams, Fiber 2.5 grams, Protein 25 grams, Sugar 4 grams
MEXICALI MEATLOAF
Make and share this Mexicali Meatloaf recipe from Food.com.
Provided by Tearanii
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- Spray a 9x5" loaf pan with olive oil flavored cooking spray.
- In a medium bowl, combine 1/2 cup salsa and sour cream.
- Refrigerate.
- In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
- Mix well to combine.
- Pat mixture into prepared baking dish.
- Bake for 45 to 50 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Cut into 6 servings.
- Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
- Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
- Cal.
- Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.
MEXICALI CASSEROLE
I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go.
Provided by cbrangel
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
- After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
- Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
- While meat is simmering, preheat oven to 375°F.
- Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
- Bake in oven for approximately 25 minutes or until brown.
- Cool for 5 minutes then serve.
- Add sour cream to taste.
Nutrition Facts : Calories 443.4, Fat 11.7, SaturatedFat 3.5, Cholesterol 89.3, Sodium 1932.3, Carbohydrate 56.4, Fiber 6.7, Sugar 17.9, Protein 34.5
MEXICALI CHICKEN
This recipe has been a family favorite for many years. It's great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. -Avanell Hewitt, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the tomato, onion, jalapenos, lime juice, garlic, salt and pepper. Chill until serving., Sprinkle chicken with taco seasoning; set aside. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain., If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 165°., Top with bacon and cheese; cook 1 minute longer or until cheese is melted. Serve with salsa; squeeze lime wedges over top.
Nutrition Facts : Calories 227 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 532mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
MEXICALI DRESSING
My sister, Ashley, sent me this recipe. It comes from Historic Restaurants of Alabama by Gay Martin. This recipe is served in the Little River Café in Ft. Payne, Alabama.
Provided by Barenakedchef
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients. Serve as a dipping sauce or as a salad dressing.
Nutrition Facts : Calories 430.4, Fat 26.9, SaturatedFat 3.9, Cholesterol 20.4, Sodium 1935.1, Carbohydrate 50.6, Fiber 0.9, Sugar 32.9, Protein 3.1
MEXICALI RICE
Make and share this Mexicali Rice recipe from Food.com.
Provided by Orlinda
Categories One Dish Meal
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown ground beef in skillet.
- Drain.
- Add chicken broth, tomato sauce, and chili seasoning mix.
- Simmer for five minutes.
- Stir in rice and green chilies.
- Cover and remove from heat.
- Let stand five minutes.
- Fluff with fork.
Nutrition Facts : Calories 425.4, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 707.8, Carbohydrate 36.6, Fiber 2, Sugar 4.2, Protein 27.3
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