Mexican dishes / Chiles

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a tray filled with nachos and cheese on top of a table next to a person
I learned this at a Mexican restaurant | Mexican cuisine, cheese, food | I learned this at a mexican restaurant I learned a great trick at an American restaurant with mexican food. All you need is to place your tortilla chips... | By Sparking Allie | Oh. Alright, we've got some tortilla tortilla chips. Gonna go ahead and set these aside. I've got another baking pan ready. We're going to start with some nachos. You can use any kind you prefer but I just love this brand. It's so good. There's so many great flavors. So, this is what we're going with. Alright, take a spatula. Make sure to get out all of that good stuff, okay? Spread it around. This is going to be so good. Yummy. The perfect party dish right here and the effect of it. Ah. I just feel like that's the best part. It makes it taste better almost. Alright. That looks good. Nice and even. Now we're coming in with some chilis. I got the kind with both green and red. And I kept some of the juice in there. You want it to be juicy for this to work. Go ahead and that around. It's okay if it mixes with the cheese. You actually want it to. I'm Look at that. Alright, the best part is coming though. This is not it. This is not it, you guys. This is just the base layer to make it slide out nicely. Alright. Now, we're going to do some white diced onions. Just going to do like a sprinkle all around. Mmm. And with this recipe, you can definitely adjust as you want whatever you like with your nachos. It'll work either way. The most important thing is to have some kind of liquidy base 'cuz it's going to slide on to those chips for that really cool effect and it's just such a easy way to dress up your nachos. Before we get to the good stuff, I'm going to do some hot sauce. This part is optional but I like it spicy. So, I'm just going to do light drizzles all throughout. I like it spicy too. Mmm, me too. Ooh, that's going to be good. Alright, every good nachos need some ground beef. So, I've already cooked this up. Pour that all along. Yummy. And you could do any protein that you want. Some chicken would work. Whatever other meats there are. It'll work. Ground turkey. Ooh yeah. Now for the best part is the cheese. I'm going to do this nacho and taco blend. This has cheddar and Monterey Jack with some spices in it. Ooh. Does not get better than that. My favorite. This is going to be so amazing. The best nachos you guys have ever seen. Like you have to try this. Yum yum. Perfect. And some more cheese, some Colby Jack. Whatever cheeses you like on your nachos, go for it. There is no wrong way with nachos. You do it as you like. I'm just showing you guys the way that I like to do it. But the most important thing about what I'm showing you guys today is basically this really cool effect. This really cool way of dressing up your nachos. That is what I'm here to show you. Cuz honestly I think there's no other way with it. Yum. Alright. So I just want to make it nice and even. That is very important for this cool trick to work. Alright. Okay, this is just about ready to start melting in the oven. I'm just going to add one seasoning. I've got some carne asada. Mmm Oh my gosh. I love that smell. Me too. Okay. These are going to have such a nice spice. And if you want you could just go for cheese with the nachos. Like it does not have to be all of this stuff. I just love that little extra because I'm extra. Mm me too. Alright. That's it. Okay. Well our tortilla chips are obviously already ready. We just gotta get this baby all melted. So I'm going to pop it in the oven 350 degrees for 10 minutes. So quick. Alright, our cheese is ready. We're going to go over these chips. Are you ready for this? Yeah. Okay, here we go. On this side. Oh he's all of that. Oh my gosh. It just keeps going. Look at that. Oh. That is a mountain of cheese. Alright, we're not done with these though 'cuz like I said, I'm extra. So, I'm going to go with some shredded lettuce. I love a good fresh tea to all of my food. So lettuce is a must. Yummy yummy. Alright, these are ready to serve but first, I'm going to go ahead and get a bowl. I've got some salsa 'cuz we could always use a little more spice Pour that in my bowl. Mm mm mm. Ooh. And I've also got some guacamole. So we're going to do a double dip tasting here. Alright. Mm mm mm. I'm going to get me the best bite here. Let's see. Ooh it all looks so good. Ooh You know what? I need a bigger guy. Here we go. Oh. Oh yeah. Look at that. Okay so we're going to go into our guacamole. Mm. And then our salsa. So amazing. Mm.
I learned this at a Mexican restaurant | Mexican cuisine, cheese, food | I learned this at a mexican restaurant I learned a great trick at an American restaurant with mexican food. All you need is to place your tortilla chips... | By Sparking Allie | Oh. Alright, we've got some tortilla tortilla chips. Gonna go ahead and set these aside. I've got another baking pan ready. We're going to start with some nachos. You can use any kind you prefer but I just love this brand. It's so good. There's so many great flavors. So, this is what we're going with. Alright, take a spatula. Make sure to get out all of that good stuff, okay? Spread it around. This is going to be so good. Yummy. The perfect party dish right here and the effect of it. Ah. I just feel like that's the best part. It makes it tast
someone is cutting up a piece of corn on the cob with cheese and herbs
How to make Mexican street corn
We'll always love classic buttered corn on the cob, but this flavorful Mexican variation has rapidly become a new family favorite!
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a person pouring some brown liquid into a large pot filled with ground beef and other ingredients
I learned this in Texas | Texas, video recording | I learned this in Texas This video was produced by Network Media, LLC and Elaine Hayhurst | By My Life | Alright, that's two bags of my original Fritos. Okay I'm just going to spread this out right here into my crock pot. And now I've got some pre-brown ground beef. Just going to sprinkle this. Oops. Sprinkle this all in. Ooh yeah. Look how good that looks. Yum. Two of my favorite foods already. Now I'm coming in with some enchilada sauce. Cheers. Just going to oh yeah. We want to get this all nice and covered. Perfect. That looks good. Now I'm going to give this a nice stir. Start incorporating some of this. I don't want to break up my chips too much. But I do want this sauce to be able to penetrate the meat. And get down into my chips. Oh yeah. Ooh baby. This is looking good. Oh boy that looks amazing. Okay. Alright. Next thing we're going to add some refried beans. Now these are so good for you. They're full of fiber. Says so right on the can. I'm going to break this up. Get off my spoon. Breaking this up into spoonfuls. And I'm just putting this spread in a little I was getting a little crazy with the beans there. Getting a little spread out here amongst my Crock Pot. There we go. You might have noticed I'm doing this all in the Crock Pot. Isn't that awesome? You don't have multiple dishes to clean up. I love the Crock Pot because you can just set it and forget it. Oh yeah. Okay, I'm getting all this out of here. Not going to waste anything. It's a little more in there. It's just getting away from me. There we go. Perfect. Okay. I'm going to kind of spread these beans out in a layer just like that. Oh, yes. You cannot have this without beans. If you don't like beans, I don't like you. I'm just kidding. Just kidding but if you if you don't like refried beans, I don't know. You've got interesting taste buds to save the least. Okay, Hey, that looks so good. Okay. Now I've got some diced onions. I spent minutes crying over this. I'm just kidding. My husband cut this up for me because I don't like to do it myself. Isn't that nice? What is with these ingredients? They never want to come all the way out. There we go. That looks good. Okay, I'm going to put a little bit of garlic powder. I know there's already sort of some salt and pepper in here but I like a little bit of garlic in every single thing that I eat. Except for your heart. Now, I've got some diced green chilies and you can leave these out if you don't like em. They're not too spicy. They just give it a little bit more flavor. It's kind of nice to see something green. We can pretend like this is a salad. There we go. Perfect. Getting my full serving of vegetables here. Yum. There we go. And now oh I almost forgot my taco seasoning. Now this is just the regular. But there is a hot version that I also enjoy. Okay and this is why I didn't need salt and pepper in here because I was adding in this taco seasoning. And don't worry that's going to just sip on through here. It's going to sip down all the way down into that in a lot of sauce onto those chips into that meat. That's going to be perfect. Okay and now I've got some Mexican blend of cheesy chemore cheese please. And here's what I'm going to do. I'm going to do it just like this. Just like that. And as you can see here I am leaving half of this unheezed. Why might I be doing that? It's not because everyone in my house doesn't like cheese. We do. Everyone likes cheese. But you know what? I always hear that grating your own cheese is the thing to do. I just hear it's so much better, better for you. I gotta move this hand. Alright, we gotta do it like this because I can't do the. Oh darn it. It's gotta come forward. There we go. We made it. What's going on here? What is going on? What I knew that the whole time. It was just just plain. Alright. Anyway, we're going to shred our cheese here. This is this is tougher than it looks. Marty. Help. And that's why I don't cut the onions, ladies and gentlemen. Right. That's looking good. Let me try this thing now that was it's blocking my way before and now it's a tool that I absolutely need. There we go. Oh my goodness. Well, that was perfect timing because we got all our cheese shredded here. There we go. Good. Okay. Now I'm just going to take this shredded Monterey Jack. And I'm going to put this on the other half here. We're going to see which one's better. I hear in the comments sometimes people are like pre-shredded cheese has cellulose. And then I don't know exactly what that is. Someone told me it was I don't know. Maybe it came from a tree. I have no idea. Anyway. I'm not a scientist. But I do like to make delicious food and if this cheese is going to make it better, I'm willing to try it. Okay, I'm going to put my lid onto my crock pot. This is going to take no time at all and we're going to put this on high for about 30 minutes and then we're going to come check on it. See you then. Okay, our Fritos pie in our crock pot has been on high for about an hour just to warm everything up. Get those juices flowing and all mixed together and we are ready to dig into this. It smells so good though taco seasoning spices. That cheese on top. And we're about to see which cheese is the better cheese. Is the big cheese. Look at that. Okay this is the pre-shredded. And this is the cheese we shredded ourselves. What do you think? It's so hard to tell. Maybe we can't tell by looking. What do you think hon? I think we're going to have to taste it. We're going to have to taste it. Okay. Let me get in here. Oh yeah. This is exactly what we're wanting it to be. Oh yes. Yes. Okay. I'm going to go in here. Oh boy I'm pulling out a big old scooperoo. Getting some of that cheese right on top. My Fritos. We're all down in here. Perfect. Okay. Let me get a piece of this cheese on the other side there. Oh boy. Oh boy. Okay, we're going to do, we're going to do first the black cheese. I'm going to taste the black cheese. That's really good. It's really good. I don't know how you could go wrong. These seasonings, this ground beef. Oh my gosh. Everything in this Frito's Pie is amazing. Oh that's so good. Alright. There can only be one winner. I think it's the Gs that came on the block.
I learned this in Texas | Texas, video recording | I learned this in Texas This video was produced by Network Media, LLC and Elaine Hayhurst | By My Life | Alright, that's two bags of my original Fritos. Okay I'm just going to spread this out right here into my crock pot. And now I've got some pre-brown ground beef. Just going to sprinkle this. Oops. Sprinkle this all in. Ooh yeah. Look how good that looks. Yum. Two of my favorite foods already. Now I'm coming in with some enchilada sauce. Cheers. Just going to oh yeah. We want to get this all nice and covered. Perfect. That looks good. Now I'm going to give this a nice stir. Start incorporating some of this. I don't want to break up my chips too much. But I do want this sauce to be able to penetrate the meat. And get down into my chips.
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cheap recipes ideas | Chicken Fajita Casserole | Facebook
cheap recipes ideas | Chicken Fajita Casserole | Facebook