Receta Mexican Dinner Night
It's Mexican Night and on the Menu~
Taco Dip and Frozen Margarita's
Green Chili Chicken Enchilada's
Cinnamon Brownies with Pecan Pralines 'n Cream Ice Cream
"Que tengas un buen dia"
Taco Dip
- 1-8 oz. package cream cheese, soften
- 1 package taco seasoning mix
- 1-1/2 lbs ground beef
- 1/2 head lettuce, shredded
- 1-8 oz container cherry tomatoes, sliced in half
- 6-8 green onions, thinly sliced
- 1-1/2 cups Mexican blend shredded cheese blend
- 1-1/2 cups Honey Barbecue Sauce
- Chopped Cilantro, for garnish
- With the back of a large spoon, spread softened cream cheese on a large serving plate.
- Brown ground beef, drain. Add taco seasoning mix and 3/4 cup water. Cook according to package directions.
- Spread taco/hamburger meat on cream cheese layer. Layer on shredded lettuce, chopped tomatoes, onions and cheese.
- Pour barbecue sauce over all. Serve with tortilla chips or corn chips.
- Frozen Margarita's
- 10 cups pineapple juice
- 8 cups water
- 6 cups white tequila
- 2 cups orange liqueur
- 3 (10 oz) cans frozen margarita mix, thawed
- 1 (12 oz) can frozen limeade concentrate, thawed and undiluted
- lime juice
- coarse salt
- lime wedges
- Combine pineapple juice, water, tequila, orange liqueur, frozen margarita mix, and limeade in a very large plastic container. A large clean ice cream pail works great for this recipe. Cover and freeze at least 24 hours or until frozen to a slushy consistency. Moisten rims of margarita glasses with lime juice and dip into coarse salt. Pour margarita mixture into glasses and garnish with lime wedges.
- Green Chili Chicken Enchiladas~
- 2 cups diced chicken, ( Rotisserie chicken works great for this recipe)
- 1-1/2 cup shredded taco-style cheese
- 1/2 cup diced roasted red bell peppers, from a jar
- 1 (4.5 oz) can diced green chilies
- 1 cup sour cream
- 1 (10 3/4 oz) can cream of chicken soup
- 1 package large flour tortillas
- 1 (10 oz) can mild green enchilada sauce
- 1-1/2 cup shredded cheddar cheese
- 4 cups shredded lettuce
- 8 oz container cherry tomatoes, cut in half
- 1 ripe avocado, chopped
- 1/2 medium red onion, diced
- green taco sauce or salsa
- additional sour cream
- chopped cilantro
- Heat oven to 350. Spray 13 x 9 inch baking dish with non-stick cooking spray. In a medium bowl combine chicken, taco cheese, roasted red bell peppers, green chilies, sour cream and cream of chicken soup; mix well. Spread 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange seam side down in prepared dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray, cover baking dish with foil, sprayed side down. Bake 45-60 minutes or until heated through. Remove foil during last 10 minutes of baking. To serve, divide shredded lettuce between 4 plates. Place 2 enchiladas on top of lettuce on serving plates. Sprinkle with cherry tomatoes, chopped avocado, and red onion. Serve with taco sauce, sour cream and chopped cilantro.
- Cinnamon Brownies~
- 1 box (18 oz) Ghirardelli Double Chocolate Brownie Mix
- 1 egg
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/2 t. Ceylon cinnamon
- 1/3 cup cinnamon chips
- Scoops of Pecan Pralines n' Cream Ice Cream
Preheat oven to 325. Prepare 11 x 7 x 2 baking dish. Lightly grease the bottom of pan or spray pan with a non-stick cooking spray.
In medium mixing bowl mix together egg, oil and water until combined. Add brownie mix, cinnamon and cinnamon chips. Stir just until combined. Do not over mix. Spread mixture into prepared pan. Bake for 22-28 minutes. I like mine a little under baked. Remove from oven and cool on wire rack. Serve with Pecan Pralines n' Cream Ice cream