Mexican Lasagna, or, Tortilla Pie

Submitted by Brad Waller
Serves 8

Ingredients

15 oz. corn (1 can) 15 oz. tomatoes (1 can)
16 oz. fat free refried beans (1 can) 15 oz. black beans (1 can)
15 oz. black olives (1 can) 6 flour tortillas
8 oz. salsa 1 lb. jalapeno jack cheese

Directions

  1. Slice the olives using an egg/mushroom slicer.
  2. Divide the diced tomatoes in half.
  3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated). 
  4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
  5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.

Sweet Corn Tomalitos

Submitted by Trish
Serves 6-8

Ingredients

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

Directions

  1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
  2. Blend ½ the corn kernels with the water in a blender until smooth.
  3. Combine with margarine mixture, stirring well.
  4. Add the remaining corn, cornmeal, baking powder, salt & milk.
  5. Bring a medium saucepan of water to boil.
  6. Pour the mixture into an 8″ baking dish.
  7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
  8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
  9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.

Chicken Salsa Soup

Submitted by AnyasMom
Serves 6-8

Ingredients

1¾ c. water 14 oz. chicken broth
½ lb. cut up boneless chicken 2 tsp chili powder
1-2 c. salsa 11 oz. corn
3 c. tortilla chips, broken ½ c. Monterey Jack cheese

Directions

  1. In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil.  
  2. Reduce heat & cover for 8-10 minutes until chicken is done.  Add corn & simmer uncovered for 5 minutes.  
  3. Stir in salsa & cook another 10-15 minutes.  Stir regularly.  
  4. Top with tortilla chips & cheese.

Chili Cheese Taco Casserole

Terrific for a large group as a main entree or a meaty side dish!

Chili Cheese Taco Casserole
 
Author: 
Recipe type: Casseroles
Cuisine: Tex-Mex
Ingredients
  • 1 lb. seasoned ground beef, cooked & drained
  • 3 c. chili-cheese corn chips
  • 11 oz. mexicorn (drained)
  • 1 c. shredded cheddar cheese
Instructions
  1. Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish.
  2. Top that with half of the corn chips & cheese. Add another layer of the beef & corn.
  3. Cover with foil & bake about 30 minutes.
  4. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.

 

Chicken Chili

Submitted by T.B. Player

Ingredients

2½ lbs boneless chicken breast 1 lb bag frozen corn
3 large cans black beans (Goya recommended) 1 large can hominy (white corn)
2 small cans tomato paste 1 large can stewed tomatoes
3 whole limes 2 large red onions
1 large white onions 2 large green peppers
1 large red pepper 1 large yellow pepper
1 large orange pepper

Other Prep

chili powder cinnamon cumin
crushed red pepper black pepper onion powder
garlic powder olive oil corn starch
minced garlic in water 6 oz Jack Daniels 2 oz Jose Cuervo
8 oz orange juice brown sugar
Key West lime juice 2 sticks unsalted butter Yucatan Sunshine Habanero Pepper Sauce

The Day Before

  1. Take the all of the colored peppers & chop them into ½ inch cubes. Pop them in a covered container with a capful (about 2 oz.) of Olive Oil, 4 oz. of Orange Juice, 2 Heaping tablespoons of Minced Garlic, a dash of Cumin, the Jose Cuervo, a little black pepper, & a few drops of the Pepper Sauce (NOTE: This stuff is LEATHAL…1-3 drops is enough to produce a mild warmth, if you like hotter go a little more, but no more than about 10. You’ll be adding some more later, so if you really don’t want it too spicy this is a good time to think “less is more”). Shake until coated & then let sit overnight.
  2. Dice ¼ of the white onion, & then wrap & put aside the rest of it. In an oiled frying pan, sauté the onion until lightly brown, & then set aside. Do not drain it off.
  3. In a saucepan, melt ¼ stick of butter. When it is liquid, add in a dash of Garlic Powder, a dash of Onion Powder, a dash of Cinnamon, a small tbsp of Minced Garlic, & 4 oz. of Jack Daniels. Bring to a boil, & then add ½ c. of Brown Sugar to the mix, & stir rapidly. As the sugar dissolves, the mixture should begin to thicken considerably, but you my need to sift in some corn starch to get it to thicken up to a syrup-like consistency. Once it thickens, add in the diced onion with the oil, & stir rapidly. Pour the mixture into a container, cover & refrigerate.

The Morning Of

  1. Thoroughly wash & dry the chicken, cut it into bite size pieces, then place it in a container with the remaining 2 oz. of Jack Daniels, the other 4 oz. of Orange Juice, 2 heaping tbsp of Garlic, 2 oz. of Nellie & Joe’s Lime Juice, a dash of Black Pepper, & 2-3 drops of the Habanero pepper sauce. Slice one of the limes into ¼ inch thick slices, squeeze them into the mixture & then drop them in the container. Seal it. Shake well & let sit in the fridge for the next few hours.

The Time Is Now

  1. Open all of the canned vegetables. Drain everything except one can of black beans, & add them to a large stew pot. Mix the tomato paste with a few drops of the Habanero Pepper sauce, some crushed red pepper, some black pepper, a dash of cumin & some onion powder, & then stir it into the beans. Bring them to a low simmer, & stir occasionally.
  2. Take a large skillet, & wipe the bottom with an olive oiled paper towel, Bring the pan to a medium high heat & then add in the Frozen Corn (This will crackle, be careful). Cut the second lime into strips, & then add it to the pan as the corn sizzles. While the corn is frying, stir in 2 oz. of lime juice & some cinnamon, coating the corn thoroughly. If the corn sticks, add oil sparingly.
  3. Dice the remaining white onion, & add it to the corn, stirring rapidly until the onion beings to soften, pick out the lime slices & toss them, then add the mixture to the saucepot, & stir.
  4. Melt the remaining butter in a small sauce pan, & bring it to a low simmer with a tbsp of Garlic. Cut the Red Onions into quarters, along with a lime & then boil them in the butter until they become flaky & begin to separate. Drain off the butter into a separate container, toss out the lime & then add the onions to the beans & corn.
  5. Take the refrigerated pepper mixture & pour it into the saucepan, bringing it to a low simmer for 2-3 minutes, & then add the entire mixture into the pot.
  6. Pour a small amount of the butter that you drained from the onions, into the bottom of the frying pan & bring it to a sizzle. Drain the chicken off, & mix the chicken liquid with the remaining butter & set it aside. Blend the Jack Daniels sauce in with the chilled chicken, rolling it in the syrup so that it coats thoroughly. Add the chicken in small amounts to the butter, & once it is cooked add it to the vegetable mixture. As the chicken absorbs the butter, add more of the butter/marinade mixture to keep the pan moist (not soggy) while the chicken sears.
  7. Bring the chili mixture to a high simmer for 15 to 20 minutes, & then serve. Garnish with Cheddar cheese & sour cream to taste.