Mexican Food Recipes - Chile Rellenos, Chili Con Carne & More

Delicious authentic Mexican food recipes. Recipes include Chile rellenos and Chili Con Carne

Chili rellenos casserole 8 to 10 servings

2 7-ounce cans whole chilies, drained
12 ounces each sharp Monterey Jack and Cheddar cheese, sliced
1 1/2 cups milk
1/2 teaspoon salt
1/4 cup all-purpose flour
4 eggs, beaten

Preheat oven to 350 degrees. Alternate layers of chilies and cheeses in 3-quart casserole until all ingredients are used. Combine milk, salt, flour and eggs in bowl; mix well. Pour over chilies and cheese. Bake for 50 minutes. May also microwave on High for 10 minutes, turning after 5 minutes.

Chili salad 6 servings

1 20-ounce can chili with beans
1 head lettuce, torn
1 large tomato, chopped
1 4-ounce package sliced pepperoni
1 2-ounce can sliced black olives, drained
3/4 cup shredded Cheddar cheese
3 cups small corn chips

Heat chili in saucepan until bubbly. Combine remaining ingredients in salad bowl; toss to mix well.
Spoon chili over top

Chili con queso 6 servings

1 10-ounce can Cheddar soup
1 4-ounce can chopped green chilies
1/2 cup salsa or picante sauce
1 tomato, chopped tortilla chips

Combine soup, green chilies, salsa and tomato in saucepan. Cook over low heat until heated through, stirring constantly. Serve warm with tortilla chips.

Chicken Chili

1 tbsp butter
1 onion chopped
2 celery stalks, chopped
1 small leek, chopped
1-1/2 cups diced raw chicken, dark meat preferably
3 cups white beans, soaked in water overnight
1/4 tsp crushed chilies
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp allspice
2 hot banana peppers
hot chicken stock
salt and pepper
grated mozzarella cheese

Utensil: 12 cup casserole with cover.

Place butter, onion, celery, leek, salt and pepper in casserole.

Cover and microwave 5 minutes.

Mix well and add raw chicken, beans, (with liquid), seasonings and banana peppers. Pour in enough hot chicken stock to cover by 2 inches. Cover casserole and microwave 75 minutes. Stir at least 2 or 3 times.

Chili Con Carne

1 pound ground beef
1 cup chopped onion
3/4 cup chopped green pepper
1 1-pound can (2 cups) tomatoes, broken up.
1 1-pound can dark red kidney beans, drained.
1 8-ounce can tomato sauce
1 teaspoon salt
1 to 2 teaspoons chili powder
1 bay leaf

In heavy skillet, cook meat, onion, and green pepper till meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Makes 4 servings.

Chili bulgur

1 medium-size onion
1/2 green pepper (optional)
1 pound ground beef
2 teaspoons salt
3/4 cup uncooked bulgur
3-1/2 cups cooked or canned tomatoes
1 tablespoon chili powder
Chop onion.
Chop pepper.

Crumble ground beef in heated fry pan. Add onion, pepper , salt, and bulgur. Cook and stir over medium heat until meat is browned. Drain off fat. Add tomatoes and chili powder. Cover; boil gently 20 to 25 minutes, until bulgur is tender. Makes 6 servings.

Chili elegante

2-1/2 cups kidney beans
1 large onion, sliced
1 green pepper, chopped
1 pound ground beef
3 tablespoons fat
2 1-pound cans tomatoes
1 to 2 tablespoons chili powder
1-1/2 teaspoons salt
3 whole cloves
1 bay leaf
Dash of paprika
Dash of cayenne pepper
1/4 cup dry sherry

Soak dry chili beans overnight. cook in boiling salted water until tender; drain.

Brown onion, green pepper, and meat in hot fat. Add tomatoes, seasonings, and dry sherry. Simmer 2 hours; add water if necessary. Add beans; heat thoroughly. Yield 6 servings.