I got this recipe from Paula Deen's magazine and recently got the chance to try it. It is delicious; you can't go wrong with Paula IMO. This can be assembled and frozen ahead. When you are ready to serve, allow to thaw in the refrigerator and then cook as directed. I omit the refried beans for personal preference.
Based on a recipe from The Whole Chile Pepper magazine, Fall 1988 issue. The article’s author, Nancy Gerlach, says, “This soup, which combines two native Southwestern ingredients, chile and corn, is easy to prepare and can also be made in a crock pot.”
This is an original recipe of my DH's inspired by his former Mexican co-workers when he worked in Gilroy, California (garlic capital of the world!). This recipe will scale 1 to 6 servings; this recipe serves 6, i.e., one relleno per person.
Based on a recipe from House of Finland’s cookbook from San Diego, California, Our Best Home Cooking. This is my youngest stepson’s favorite salad. Add cooked chicken and serve with quesadillas for a meal.
Found this in Food and Wine Magazine and sounds just enough different to give a try. To make ahead of time, press a piece of plastic wrap directly onto the surface of the guacamole and refrigerate overnight.
I think this is a great recipe from the Simply Simpatico cookbook put out by the Junior League of Albuquerque, New Mexico. This also makes an excellent appetizer. Cooking time does not include the 1 hour refrigeration time.
This recipe is excellent for using up some of those party leftovers that you just don't know what to do with. I use leftover tortilla chips or leftover taco shells which are then crumbled; or just use what's left in the bottom of the bag. T he directions also work for a GFG (I use the omelet plates).
This is based on a recipe from Best-Loved Slow Cooker Recipes. A friend of mine's teen-aged son who is really into cooking liked this. Serve with tortilla chips, or pita bread that has been cut into triangles and toasted in preheated 400 degree farenheit oven for 5 minutes or until crisp.
This recipe is from a local Mexican restaurant near my home town. A lot of slow cooking and yet easy to make. Easy recipe to make ahead. just freeze the meat and finish everything else the day of service. You can also use purchased tortillas if you don't want to make your own.
Pudin de Elote. This is based on a recipe from Sunset's Mexican Cook Book. I love it, yet look forward to trying the other two similar recipes I found on 'Zaar as of this publication. This can be assembled up to 24 hours ahead of time and baked for 1 hour and 5 minutes before serving.
I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.