When my husband and I lived in Germany right after we got married, there was every kind of restaurant but Mexican. Since that may just be our all time favorite cuisine I collected A LOT of Mexican recipes. So if you still haven’t committed to cooking Mexican tomorrow for Cinco de Mayo, here are two more to tempt you:
Burritos Grande
1 lb. ground beef
1 jar (16 oz.) salsa
1 green pepper, chopped
1 cup instant white rice, uncooked
1 can (16 oz.) Refried Beans, warmed
6 flour tortillas (10 inch)
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1-1/2 cups shredded lettuce
2 tomatoes, chopped
1/3 cup Sour Cream
Brown meat in large skillet on medium heat; drain. Stir in salsa and peppers. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.
Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.
Creamy Chicken Enchiladas
2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups Salsa
Heat oven to 350°F.
Mix chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
Place, seam-sides down, in 13×9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
Bake 25 min. or until heated through. Top with remaining sour cream and cilantro.
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