Typical Mexican Meal
January 2, 2009
As spring and summer are right around the corner, here is a simple and tasty Mexican meal just right for the warm weather. It is a combination of taste, easy to make and light. Keep in mind that the servings are measures for 4; however, the ingredients can be increased keeping in mind the number of people who will eat.
Frozen margarita:-
Ingredients:-
One lime cut in wedges
Handful of salt
A can or 6 oz of frozen lime concentrate
¾ cup of tequila
Six tbsp of triple sec
One can of lemon-lime or grape fruit soda
Three to four cups of ice cubes
Some slices of lime for garnishing
Preparation: – rub the rim of the margarita glass with the lime wedges and whirl the glass in salt so as to coat the rims. Mix half of all the ingredients in a blender and blend till the ice is finally chopped and the mixture is slushy. Pour in glass and garnish with the lime slices. To make strawberry margaritas, just add strawberries in the blender.
Taco dip:-
Ingredients:-
One and a half pounds of meat, grounded
One medium onion chopped
A can of fried beans
A small jar of hot piquant sauce
A pack of taco seasoning mix
16 ounces of sour cream, and
12 ounces of shredded cheddar cheese
Preparation:-brown the grounded beef with the onions in a large frying pan.
Add the beans, sauce and seasoning in the pan, after removing the fat from it. Mix well.
In a casserole dish, pour half of the beef content and top it with half of the total sour cream and then repeat with the other half of beef and cream. Top it with cheese. Now bake at 350 degrees for around 20 minutes and serve hot with tortilla chips.
Main dish; chicken santa fe
Ingredients:-
A large onion chopped
A tbsp of margarine
1 ¼ cup of chicken broth
A cup of salsa
A cup of uncooked rice
1/8 tsp of garlic powder
4 boneless chicken breast, skinned
¾ cup of cheddar cheese, shredded
Fresh cilantro or parsley chopped
Preparation:-in a large frying pan, stir onions and margarine till they are soft. Add salsa and broth and boil. Throw in rice and garlic powder. Put the chicken over the rice, cover and cook for 10 minutes. Stir and then again cook till the meat water is dry. Remove from heat. Sprinkle cheese and leave for 5 minutes. Serve hot and garnish with cilantro if required.
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