Tag Archives: Latin

Mexican Rice

January 1, 2016 Sharon 1 Comment

This homemade Mexican Rice recipe is too easy. No mixes, no boxes, no preservatives. Great side dish with your favorite Mexican food.

2 cups chicken broth or 2 cups water with 2 tablespoons chicken bouillon
1 cup rice
2 tablespoons taco seasoning
1 tablespoon dried diced onions
2 heaping teaspoons minced garlic

Bring water (broth) to a boil. Add the rest of ingredients and stir. Lower heat to simmer, cover saucepan with a lid and simmer for 20 minutes.

See? Too easy! Some great recipes to serve this with are Creamy Chicken Enchiladas, and Mexican Chicken Casserole.

Enjoy this easy homemade Mexican Rice recipe

Casseroles, Main Dish

Mexican Chicken Casserole With Green Enchilada Sauce

May 5, 2014 Sharon 1 Comment

Mexican Chicken Casserole with Green Enchilada Sauce

This year for Cinco de Mayo, I made this yummy Mexican Chicken Casserole. It’s a casserole made with layers of Mexican flavored shredded chicken, corn tortillas, a creamy chicken green enchilada sauce layer, corn, black beans and loads of cheese. It’s really delicious so give it a try!

3 cups cooked chicken, shredded
1-12 oz. can chicken broth
1-10 3/4 oz can cream of chicken soup
1-12 oz. can corn (Mexicorn)
1-12 oz. can black beans, drained
1-8 oz. bottle green taco sauce or 1 can green enchilada sauce
1/2 cup fresh salsa
1/4 cup fresh cilantro leaves
15 corn tortillas
3 cups shredded cheddar cheese

In a large bowl, whisk together the soup and half the broth. Stir in the shredded chicken, green taco / enchilada sauce, corn, salsa, black beans, cilantro and 1 cup of cheese.

Layer 6 of the corn tortillas in the bottom of a 9’x13′ glass baking dish. Top with half of the chicken mixture. Repeat layers. Take the remaining tortillas and slice into rectangles. (I use a pizza cutter for this.) Sprinkle them on the top of the casserole. Top with the remaining cheese. Pour remaining chicken broth over the casserole.

Bake at 350º F for 20 – 30 minutes.

Serve with Salsa, Sour Cream, Guacamole, Jalapenos.

Pin It! Here’s the link: http://www.pinterest.com/pin/280278776784142403/

Mexican Chicken Casserole

Sharon Springfield

Appetizers, Main Dish

Taco Cups

May 3, 2014 Sharon Leave a comment

Taco Cups

These double decker taco cups are a great hot appetizer for your next fiesta! Layers of wonton wrappers, refried beans, taco seasoned ground beef, cheese and all your favorite taco toppings all in one tasty bite. Ole’!

Serve these at your Cinco de Mayo celebration or any other Latin themed party.

INGREDIENTS

1 pound ground beef
1 (1.25 ounce) package of Old El Paso taco seasoning mix
36 wonton wrappers
1 (16 ounce) can Old El Paso refried beans
36 tortilla chips
2 cups shredded cheddar cheese
sour optional toppings: cream, diced tomatoes, cilantro, onion

DIRECTIONS

Preheat the oven to 375 degrees. Spray 18 muffin cups with cooking spray.

Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water called for on the package and simmer for 4-5 minutes. Set aside.

Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 Tbsp of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 Tbsp of taco meat and 1 Tbsp of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat, and cheese.

Bake for 15-18 minutes or until golden brown.

Remove cupcakes from tin and top with your favorite taco toppings (i.e. sour cream, diced tomatoes, onion, or cilantro)

Sharon Springfield

Double Decker Taco Cups

Appetizers, Main Dish

Pineapple BBQ Chicken Quesadillas

April 22, 2014 Sharon Leave a comment

Sweet and spicy BBQ chicken and juicy and tangy pineapple quesadillas filled with spicy jalapenos and plenty of melted cheese!

Ingredients:

1 (10 inch) tortilla
1/4 cup cheddar, shredded
1/4 cup jack, shredded
1/4 cup chicken, cooked, shredded or cut into small pieces and warm 2 tablespoons BBQ sauce
1/4 cup pineapple, sliced and optionally grilled
1 jalapeno, sliced
cilantro to taste

Directions:

Heat a pan over medium heat. Place the tortilla in the pan, sprinkle half of the cheese over half of the tortilla, followed by the chicken, BBQ sauce, pineapple, jalapeno, cilantro and the remaining cheese. Fold the tortilla in half covering the filling and cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784069309/

Recipe & Photo credit: http://www.closetcooking.com/2013/03/bbq-chicken-and-pineapple-quesadillas.html

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Sharon Springfield

Pineapple BBQ Chicken Quesadillas

Casseroles, Main Dish

Chile Rellenos Casserole

April 19, 2014 Sharon Leave a comment

Chile Rellenos Casserole
2-4 servings

1/2 lb. beef*
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375° F. Coat 8×8 baking dish with nonstick spray. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

*Variations: Use chopped cooked chicken or omit meat to make this a vegetarian dish.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784049386/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

Cooking With Sharon Springfield

Tag Archives: Latin

Mexican Rice

Mexican Chicken Casserole With Green Enchilada Sauce

Mexican Chicken Casserole

Taco Cups

Double Decker Taco Cups

Pineapple BBQ Chicken Quesadillas

Pineapple BBQ Chicken Quesadillas

Chile Rellenos Casserole

Chile Rellenos Casserole

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