Mexican food can refer to traditional Mexican cuisine as well as the more Americanized "Tex-Mex" cuisine found in many American restaurants. Most modern Mexican food is derivative of a hybrid of Spanish and Aztec cuisines, frequently using spices and chili peppers to enhance the flavors of meat. Corn and corn-related dishes are common, as it is one of the largest indigenous crops of the Americas.
Meat or Veggies?
Mexican food varies by region, just as American food is different from one state to the next. Northern Mexico has widespread cattle rearing, and it is much more common to eat meat with nearly every meal in the north than in the South. Some of the most common vegetable dishes are Pico de Gallo, guacamole and various salsas, which are the primary sauces in Mexico.
Authentic or Tex-Mex?
With notable exceptions in Texas and parts of the southwestern United States, most Mexican food served in America is of a generic nature. For example, though chalupas do exist in Mexico, they are far removed from the fried flat bread product at Taco Bell.
Cinco De Mayo Beef Enchiladas and Spanish Rice
Ingredients for Beef Enchiladas Filling: 1 pound Ground Beef or Chicken,1 large onion,chopped, 2 cloves garlic, 7 oz can green chilies, 2 beef bouillon cubes, 1 tsp black pepper, 1 tsp cilantro, 1/2 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 1 tomato 1 avocado, sour cream, shredded lettuce and 12 oz shredded cheddar
Brown meat, and drain. Add chopped onions and garlic, cover and cook until tender. Add 7 oz can green chilies, 2 beef bouillon cubes, 1 tsp black pepper, 1 tsp cilantro, 1/2 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon paprika cook until most of moisture is out of it. Turn off heat and toss.
Ingredients for Sauce: 1/4 cup butter, 1/4 cup flour, 1 teaspoon paprika, 1 teaspoon chili powder, 3 beef bouillon cubes, 1 teaspoon cilantro, 1 teaspoon cumin, 1 teaspoon pepper and 1/4 cup water.
Put butter in a skillet add, paprika, chili powder, bouillon cubes, water, cumin, cilantro and pepper whisking together. Cover and let simmer a little while.
Add to meat 6 oz shredded cheddar cheese. Make sure sauce is a medium to thin gravy. Dip tortilla in sauce and put on a plate, add meat cheese mixture ...
Baked Layered Enchilada Recipes
Ingredients needed for Baked Layered Enchilada: 1 lb. lean ground beef, 1 large onion, chopped, 2 cups Taco Bell Thick 'N Chunky Salsa, 1 can (15 oz.) black beans, drained, rinsed, 1/4 cup Kraft Zesty Italian Dressing, 2 Tbsp. Taco Bell Taco Seasoning Mix, 6 flour tortillas (8 inch), 1 cup Sour Cream and 1 pkg. (8 oz.) Kraft Mexican Style Finely Shredded Four Cheese. Brown meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix. Arrange 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil. Bake 40 min. or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.
