Mexican Food

mexican food, looking for these recipes? check this for 5 best mexican food: Easy walking tacos , Fitness Recipes-Guacamole Recipe: To Satisfy Your Avocado Obsession , Shrimp ? Tacos ? , Green Chicken Enchiladas , Mexican Casserole

Fitness Recipes-Guacamole Recipe: To Satisfy Your Avocado Obsession

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  • 1 Ripe Avocado (You can tell when it is ripe. It feels heavy for its size and it is dark outside)
  • 2 Middle Sized Garlic
  • 1/2 Medium Onion
  • 1/2 Lemon or Lime
  • Olive oil
  • – 1 tsp Dijon mustard
  • Salt
  • Pepper
  • Red paprika (as a Hungarian girl I have to put paprika in everything)
  • Steps

  • In a bowl, you have to smash the avocado with a fork and then chop the garlic and onions. Mix them together and put 1 tsp of Dijon mustard into your light green cream. Change
  • There go a few drops of olive oil, my personal theory is that the flavor of the spices is much more mixed and more intense and fuller with the use of oil. Change
  • Cut out the lemon or lime, just what you use and add it to the cream. You have to add a pinch of salt and pepper, you can use as much as you like. From the red pepper, there goes only a little bit on the top. It will make it more tasty and delicious. Change
  • Well, this would be my ultimate Guacamole Recipe for you. I hope you like it and try to recreate it as well. Change
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  • Mexican Casserole

    image credit: stacyperdue


  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 (4.5 ounce) can chopped green chili’s
  • 1 (10 ounce) can mild enchilada sauce
  • 1 jar taco sauce
  • 1 pound shredded cheddar cheese
  • Steps

  • Brown the hamburger meat with onions. Drain off any excess fat. When the meat is done mix in the taco sauce and enchilada sauce and cook on medium heat another 5/6 until heated. Change Change
  • In a saucepan mix together the cream of chicken and mushroom soups, and green chili’s with one cup of milk (I just fill up one of the soup can full of milk and that’s about a cup). Cook on medium high heat making sure you stir it frequently so it doesn’t stick to the bottom of pan. It doesn’t take long to cook. Maybe 5/6 minutes. Change
  • In a 9×13 baking dish put a small portion of the hamburger mixture on the bottom and spread (this is so the corn tortillas won’t stick to bottom). Then a layer of corn tortillas. Next put a layer of the hamburger mixture. Now put a layer of the soup mixture and spread. Change Change Change
  • Next put a layer of shredded cheese. Repeat these layers of corn tortillas, hamburger mixture, soup mixture then cheese. You will probably have enough for 3-4 layer. (I usually do 3 layers) Change
  • Top with shredded cheese and cover with foil. I make sure the foil is a little bubbled so it doesn’t stick to the cheese. Change Change
  • Bake at 350 for 30 minutes with the foil on. Then take the foil off and bake another 10-15 minutes until cheese is slightly browned. Change
  • Let stand 10-15 minutes and enjoy! Change
  • Shrimp ? Tacos ?

    image credit: Crock Pot Girl


  • 8 mini peppers, sliced
  • Olive oil, enough to coat pan
  • 1 onion, sliced
  • 6 cloves garlic, minced
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 large bag frozen shrimp (cleaned, peeled and deveined)
  • Splash lime juice
  • Lettuce and tomatoes for garnish
  • Shredded cheddar cheese for garnish
  • Sour cream for garnish
  • Steps

  • Slice up your mini peppers, then add them to a large pan and sauté in olive oil…… Change Change
  • Next add your onion to the pan that has the peppers, then add minced garlic and sauté until slightly browned…… Change Change Change
  • Now add your black pepper,cayenne pepper,chili powder and ground cumin, sauté for several minutes…… Change Change Change
  • Now add your cleaned shrimp to pan and sauté until shrimp turn nice and pink…… Change Change Change
  • Squeeze some lime juice all over peppers and shrimp, mix all well….. Change Change
  • Remove from heat and serve with your leftover taco shells ! Enjoy ! Change
  • Easy walking tacos

    image credit: Chef Nena


    8-10 walking tacos

  • 1 lb ground beef
  • 1 pack taco seasoning
  • bags Individual dorito
  • 1 cup Colby jack cheese shredded
  • 2 Roma tomatoes
  • 1 cup shredded lettuce
  • 1 can chili beans
  • Sour cream optional
  • Taco sauce optional
  • Steps

  • Cook ground beef and drain then stir in taco seasoning.
  • Crush chips in bag. Change Change
  • Put desired toppings on top. I use everything listed. Change Change Change
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  • Green Chicken Enchiladas

    image credit: theeefinest


  • 2 packs boneless chicken/boil/shred
  • 1 tablespoon onion powder
  • 1 tablespoon garlic salt
  • 2 cans jalapeños
  • 1 bag frozen New Mexico hot chili/only use what you want
  • 1 pack Gurero White Corn Tortillas
  • 1 bag shredded Mexican cheese
  • 2 cans cream of chicken soup
  • Steps

  • Boil the chicken till the chickens cooked all the way. Mix 1 tablespoon of garlic salt and one table spoon of onion powder. Change
  • Shred the chicken when chickens boiled all the way. Change
  • Use blender to blend the cans of jalapeños and New Mexico chili. Take out carrots. Change Change
  • Warm the cans of cream of chicken soup when finished mix the blended chili with cream of chicken soup. Stir really well.. Change
  • Warm tortillas and start throwing shredded chicken on top as well as cheese and the mixed chili with cream of chicken. When done layering your enchiladas put in oven for 5 min and it’s ready to be served ! Change
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