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Mrs. Kitchen
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Food & Drink > Recipes > Mexican Recipes

Mexican Recipes

Years ago, we'd have called this a stacked enchilada, but this new name is trendier.


Taco Tortilla Lasagna
1 pound ground beef
2 tablespoons homemade taco seasoning or 1 store-bought envelope
2/3 cup water
8-inch flour tortillas
1 cup salsa
1/3 cup sliced green olives or a small can of chopped black olives
2 cups shredded sharp cheddar cheese
1 fresh ripe tomato, seeds removed, sliced thin
your favorite taco fixin's like shredded lettuce, sour cream, avocado, guacamole

In a large skillet brown ground beef. Drain off the grease. Mix in the taco seasoning and water, cook 5 - 6 minutes over medium heat stirring often. Season with salt and pepper to taste.
You can make this in a round casserole or deep dish pie pan (9-inch) or in an 8 x 8 square pan. Grease the pan well and preheat oven to 375 degrees F.
Layer 2 tortillas over the bottom, for a square pan cut the tortillas to fit.
You can make 2 or 3 layers.
For 2 layers spread half the meat over the tortillas, dollop half the salsa over top then half the olives then sprinkle with 1/3 of the cheese. Repeat. Sprinkle the remaining cheese over top and then cover with the sliced tomatoes.
For 3 layers spread 1/3 of the meat over the tortillas, dollop 1/3 of the salsa then 1/3 of the olives followed by 1/4 of the cheese. Repeat twice. Sprinkle the remaining cheese over top then cover with the sliced tomatoes.
Bake about 25 minutes. Let set 5 minutes before serving with taco fixin's.

Fresh Salsa
7 roma tomatoes, quartered
1/2 cup (or one half of) a medium white onion
2 garlic cloves
1 jalapeno pepper, halved
1/4 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon salt
1/4 cup fresh cilantro

Put all ingredients into the bowl of a food processor.
Pulse until salsa reaches desired consistency.
Add additional salt as needed to taste.

Flour Tortillas

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons vegetable shortening
1 1/4 cups warm water


Whisk flour, baking powder and salt in medium bowl. Cut in shortening by hand until mixture loosely holds shape when gripped. Add water and stir until well combined (dough should be sticky).
On a well-floured surface knead dough until no longer sticky (about 10-12 times). Cover with plastic wrap and allow to rest for 5 minutes.
Form dough into small balls and dip in flour until well coated. Roll to desired size (the thinner the better).
Preheat a large skillet or griddle to medium high heat; place rolled dough in pan until bubbles form, flip over until bubbles form on other side then remove from heat.


Try and eat 1/24th of this dip.

Skinny Layered Taco Dip

Servings: 24 • Serving Size: 1/24th of dip • Old Points: 1.5 pts • Points+: 2 pts
Calories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g


8 oz 1/3 less fat Philadelphia cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa
1 packet taco seasoning
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese
2.25 oz black olives, sliced

In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.

posted on Apr 19, 2013 10:32 PM ()


I adore food. Mexican food has been a staple of my pregnancy diet. These recipes look DELISH!
comment by kristilyn3 on Apr 21, 2013 1:20 PM ()
I love that dip, can't wait to try the skinny version but I have to
have real cheese. The other kind tastes like soap.
comment by elderjane on Apr 20, 2013 7:57 AM ()

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