TACO HOTDISH
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
- Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
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 HOTDISH
This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.
Provided by Cornpop
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g
MEXICAN HOT DISH
This is very easy to make. It doesn't take much time and anyone who likes tacos will love this dish.
Provided by sherri H
Categories Mexican
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 411.2, Fat 27.1, SaturatedFat 13.9, Cholesterol 120.8, Sodium 510.2, Carbohydrate 6, Fiber 1.2, Sugar 3.4, Protein 35.1
CLARA & MARGUERITE HOLLENBECK'S MEXICAN HOTDISH RECIPE - (3.6/5)
Provided by jolofson
Number Of Ingredients 13
Steps:
- Spray a 6 quart roaster pan with non-stick spray. In the bottom of the pan or roaster, mix together the diced green chilies, Jack cheese, two cans diced tomatoes, chopped onion, sliced black olives, chopped bell pepper and the uncooked white rice. Sprinkle the Taco seasoning over the top, add the chicken cubes and mix well. Add the chicken broth and stir everything up with a wooden spoon. Cut the butter into 8 pieces and out the pieces on top of the casserole. Cover the pan with heavy duty foil and turn down the edges to seal them. Bake 350 for 1 1/2 hour. Remove the pan from the oven and carefully remove the foil. Sprinkle the Fritos on top of the dish. Sprinkle the cheese on top. Do not cover. Return the dish to the oven and bake 10 minutes until the cheese has melted. Remove from the oven and let sit for 10 minutes before serving. Servie with sour cream and guacamole on the side if desired.
MEXICAN HOTS
A family recipe passed down from my Grandmother - this beef mix makes good hamburgers, and a pretty decent meatloaf. Use your imagination for different toppings (such as salsa or Campbells Pepperjack Cheese soup for your meatloaf) Both - freeze well for future use
Provided by The Thorn of Hudson
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients.
- form into your hamburger patties, or meatloaf (it's your choice).
Nutrition Facts : Calories 308, Fat 15, SaturatedFat 5.5, Cholesterol 129, Sodium 484.3, Carbohydrate 14.6, Fiber 1.9, Sugar 2.9, Protein 27.4
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