Mexican Hot Dish Recipes

MEXICAN HOT DISH

Steps:

• Brown hamburger with onion; drain.
• Add seasonings, water and paste; simmer uncovered 10 minutes.
• Place meat mixture in a 9x13-inch pan.
• Cover with cheese and top with crushed taco chips.
• Bake at 350° for 25-30 minutes.
• We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).

MEXICAN HOTDISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
• Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

MEXICAN HOT POT

Steps:

• Brown meat in hot oil in a dutch oven.
• Add onions and saute until tender.
• Add remaining ingredients and simmer uncovered for 11/2 hours.