Friday, February 4, 2011

Mexican Food is Good

I didn't cook much the first part of my pregnancy. This was due to nausea, headaches, late working, and fatigue. I have recently felt better and become more organized with my meals. I plan my meals for the week and only go to the grocery store once a week. I've been cooking some regular items, but I've also tried to branch out and try new things. Here are 2 new Mexican dishes that are good and easy to make.

I've mentioned before that I love Mexican food! I craved Mexican food before I was pregnant! I love it for a few reasons. One, it taste good. What could be better than meat, cheese, sour cream and a little spice? Two, Mexican food is easy to cook. We had 2 Mexican dishes in the past 5 days. Both were simple and delicious. Both of these recipes came from the cookbook Bells Best.

Mexican Casserole
1 lb ground beef
1 onion
1 can stewed tomatoes
1 can corn
1 can red kidney beans
1 cup grated cheese
1 pkg of Mexican corn bread

Brown ground beef and onion; drain and set aside. Drain all canned veggies and mix with beef. Add cheese and pour in casserole dish.
Mix corn bread according to directions on package, then spoon over casserole and bake at 400 degrees for 20-30 minutes or until corn bread is golden brown.
*I used regular corn bread mix because it was in the pantry.

* I added a little fajita mix to the meat to add a little favor and spice.

* Next time I'm going to use more cheese. This casserole just fell apart, and I think more cheese will help with that. I'm also going to try some black beans in there.

*I would also add some diced jalapenos to the casserole or cornbread.

*Serve with tortilla chips or rice and beans.

Great easy meal that ingredients can be added to or taken away from to fit your liking.

1 lb ground beef
1 medium onion, chopped
1 small can chopped green peppers
1 pkg. flour tortilla shells (8 inch)
1 can Mexican sauce
1 can tomato sauce
salt, pepper, chili powder, garlic salt (season to taste)
3-4 cups graded sharp cheese

Brown meat. Add salt, pepper, garlic salt, chili powder, and onions. Add can of tomato sauce and cook for 10-15 minutes.
Warm tortilla shells in oven (only a few minutes). Place small amount of meat and cheese on each shell and roll up.

How to roll up your enchilada without all the stuff falling out!

1. Fold top over meat.
2. Tuck in the meat.3. Fold in the ends. 4. And roll. 5. Ta-da!
Place on cookie sheet and sprinkle remainder of cheese over enchiladas and bake for 20 minutes at 350 degrees.
Mix can of Mexican sauce and chopped green peppers to make sauce to pour over enchiladas when done. * I also made a batch with chicken. I cut it into cubes and cooked it the same way as the beef. * I added about a teaspoon of fajita mix in with the meat.

*Use Mexican sauce or enchilada sauce. I added a little chicken broth to it for better taste.
Enjoy these meals! Keep warm this weekend!


1 comment:

  1. These look SO good, and I'm very glad you're feeling like cooking (and eating) this good food. I've heard that Mexican food is just the the thing to have near the end when you're ready to move labor along... so cook and freeze and you'll be in great shape in June. Love to you and Nick