bonmay

I make homemade lasagna, for the Italian food.
As, for Mexican food I make enchilada's, mix up Mexican rice, grated cheese with some taco meat for burritos and deep fry them. They are a family favorite.

Do you have any good recipes for any Mexican or Italian food?

UndrThTblNDrumng

I make what we so lovingly call gringo enchiladas. It was a recepie my little brother and I "invented" a good number of years back when we were scouring the pantry as teens and I have been perfecting it ever since.

9-10 flour tortillas (bigger than corn taco size and smaller than burrito size)
1 can (smaller one is ok) of green enchilada sauce
1 lb sharp or xsharp cheddar (grated -- I love my food processor)
a small can of diced green chilies
half a can of olives (sliced)
nacho jalapenos (if you're into that... and I am but the family isn't)
9x13 pan

open up and prep everything. turn the oven on to 350F. Spoon some of the sauce into the bottom of the pan so that it's coated with sauce.

take one tortilla place some sauce, then some cheese, then some diced green chilies, roll and place in pan. Spoon some sauce over the roll in the pan making sure to get sauce on the side of the roll. Repeat till pan is full. (make sure you don't use all the sauce or the cheese -- it should be pretty hard to use up all the cheese). You can place jalapenos inside each roll if you want... I would want... you may want

After the pan is full pour the remaining sauce over the tortillas and spread evenly making sure that there is sauce on every inch of visible tortilla. Next sprinkle the remaining chilies (if there are any), then the olives and jalapenos, then cover with the remaining cheese.

Bake till it's all bubbly and melty (about 20min)

so basically you can use as many or as few jalapenos as your palate desires. Another variation is to add shredded chicken to the rolls. It's good that way too

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mamakaty

LOVE lasagna!! It's not that hard to make, just messy, lol!! We have spaghetti w/meat sauce a lot, meatballs, baked ziti. Almost all use a variation of my spaghetti sauce. I made Spasagna once. Creamy sausage and tortellini.

We have "taco night" a lot (although, we usually eat more burritos, chalupas and nachos than tacos, lol!). Chicken tacos. Nacho cheese chicken chowder. A lot of what we cook has a Mexican (or rather Tex-Mex) flavor to it I guess. When a recipe calls for canned tomatoes, I'll use ro-tel, or add in some homemade taco seasoning in recipes, etc.

I have personally never made tamales, but would love to learn, they are so good!!

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Rachel

last night we made a really yummy casserole. First boiled 3-4 good sized chicken breasts, then all ingredients are mixed into a bowl: shredded chicken, couple cans of a "cream of" soup, couple cans of green chiles, 1 diced onion, a pound of shredded jack cheese, a jar of salsa, and 12 corn tortillas that were ripped into 1 inch chunks (i'm going from memory here, but i think thats it!) all of that is mixed up together and then poured into a 9x13 inch pan and baked at 350 for about an hour. Veeeery yummy!!

Jrits

I make a lot of Italian food - vegetable lasagna, eggplant parmesan, baked ziti, but not mexican food, I should try some tacos I think.

mamakaty

That sounds a lot like what I call chicken enchilada casserole! I remembered it after I posted last night. The difference is I leave out salsa, add sour cream, and use flour tortillias instead of corn. Oh, I also use a can of green chile enchilada sauce. I've been making it since right after dh and I got married...I learned the recipe from watching my mother-in-law.

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ElizabethGwen

We eat tacos (which ours are really like burritos or fajitas I guess) at least once a week! I make homemade Spanish Rice, Guacamole, beans, and all the other fixins YUMMY!!

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gma2rjc

Aunt Chilada and Jimmy Changa gave me this recipe for dip:

Taco Dip

16 oz. sour cream
2 - 8 oz. cream cheese
1 packet taco seasoning
finely shredded cheese
tortilla chips

Optional:
diced tomatoes
green onions
shredded lettuce
diced black olives

Mix sour cream, cream cheese (at room temp.) and taco seasoning with a mixer until everything is well blended. Stir in 1/2 cup of the shredded cheese by hand.

Pour into an 8" x 8" cake pan. Top with more cheese and any of the optional toppings. Let it set in the refrigerator for a couple hours before eating it. Keep it covered with plastic wrap or a lid.

P.S. Get it? 'Aunt Chilada' (Enchilada) and 'Jimmy Changa' (Chimichanga)?

Barb

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briggszilla

For the most part, those are the only two types of food I cook a lot of! I make enchiladas verdes (don't like red sauce), tacos, burritos, tortas, etc and for Italian...lasagna (the BEST when I also make homemade pasta!), alfredo, and lots of other pasta sauces.

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Jrits

Barb that sounds yummy & super easy! Tell Aunt Chilada I said thanks