This fantastic fare is perfect for Taco Tuesday, Wonderful Wednesday, Thankful Thursday… you get the idea.
Whether you’re having company over for dinner or pulling up a plate in front of a baseball game, Mexican food is the perfect cuisine. These three recipes will spice up your meal and deliver just the right punch. We’ve even included some ideas for changing them up un poco.
Charred Corn Guacamole
Makes 2-4 servings
Contributed by Sarah Oliver – “My husband, John, loves Mexican food, guacamole especially. The corn adds a lot of flavor, and John said it’s better than the guacamole in restaurants!”
2 ears corn
2 Tablespoons vegetable oil
2 ripe avocados
1 Serrano chili, finely chopped
1 red onion, finely chopped
Juice of 1 lime
¼ cup chopped fresh Cilantro leaves
Salt and pepper to taste
Preheat grill or a griddle. Remove the outer husk from the corn and loosen the silks without removing. Dunk ears into water and then place onto hot grill or griddle for 15 minutes, turning occasionally. Remove remaining husks and silks and cut kernels off the cob. In a bowl, combine corn, oil, diced avocado, Serrano chili, onion, lime juice, and Cilantro. Season with salt and pepper and serve with tortilla chips.
Makes 80 pinwheels
Contributed by Mary Carver – “I like how versatile these are. Sometimes I eat them for lunch, but they work well as an appetizer. You can also change the heat level by using jalapeños instead of green chilies.”
10 burrito-sized (10-inch) flour tortillas
8 ounces cream cheese
8 ounces sour cream
1 cup finely shredded Cheddar cheese
4 ounces canned diced green chilies, drained
Mix together cream cheese, sour cream, Cheddar cheese, and green chilies. Spread mixture onto tortillas, then roll the tortillas tightly. Refrigerate at least 2-3 hours and up to overnight. Slice tortilla rolls into 1-inch pinwheels and serve.
Makes 6-8 servings
Contributed by Sarah Moore – “You can do a lot with this recipe. I’ve added a half a cup of corn or black beans. You can also add green peppers and onions.”
1 pound ground beef or turkey
1 packet taco seasoning
16 ounces sour cream
2 8-ounce cans refrigerated crescent rolls
2 cups shredded Cheddar or Colby Jack cheese
1-2 cups crushed corn chips
½ cup picante sauce
Spray a 9 X 13 inch pan with cooking spray. Brown ground beef, drain, and add taco seasoning as directed on packet. Unroll and press crescent rolls onto bottom of pan to form a crust. Crush chips and put on top of crust, then add meat, picante sauce, and sour cream. Top off with cheese. Bake at 350 degrees for 35-40 minutes, or until hot and bubbly.
Charred Corn Guacamole – Substitute jalapeño for the Serrano chili for a less spicy guacamole, or leave out entirely.
Tortilla Roll-Ups – Slice the rounded ends off each tortilla roll and dispose of them. That way all the pieces will sit easily on your plate or serving tray.
Taco Pie – If adding green peppers and onions, dice them finely, then add to the ground meat while it cooks.
Charred Corn Guacamole: pepper, salt, vegetable oil
Tortilla Roll-Ups: Cheddar cheese
Taco Pie: Cheddar or Colby Jack cheese, taco seasoning
Charred Corn Guacamole: avocado, Cilantro, corn, lime, red onion, Serrano chili
Tortilla Roll-Ups: burrito-sized tortillas, cream cheese, green chilies, sour cream
Taco Pie: corn chips, crescent rolls, ground beef or turkey, picante sauce,
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