Ingredients:

4 lbs chuck roast (bone in)
12 flour tortillas, warmed
2 garlic cloves, cut in slivers
2 onions, coarsely chopped
1 cup beef broth
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup tomato sauce
1/2 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 pasilla chiles, seeded
2 dried ancho chiles, seeded

Preparation:

Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert the garlic slivers. Heat the oil in a large braising pan over high heat. Brown the roast for about 3 minutes on each side; add the onions. Cook for about 5 minutes, until the onions are tender. Add the tomato sauce, broth, cumin and oregano. Reduce the heat to low. Add the chiles; let simmer for about 10 minutes or until soft. Remove the chiles and 1 cup of the braising liquid; transfer to a blender. Purée the chiles and return to the pot. Cover and simmer for about 3-4 hours, until the meat falls completely from the bone and shreds easily with a fork. Transfer the meat to a cutting board. Remove the gristle and bones. Shred the meat and place it on a serving plate. Pour the braising liquid into a small bowl or gravy boat. Serve with warm tortillas.

Ingredients:

2 lbs ground beef
3 cups potatoes, peeled and diced
6 small tomatoes
2 medium onions, chopped
4 cloves garlic, peeled and finely chopped
1 clean poblano chile or green pimiento
1 tablespoon capers
1/4 cup olive oil
1/4 cup vinegar
1 tablespoon dark brown sugar
1/2 cup red wine or chicken consomme or tomato juice
salt and pepper, to taste

Preparation:

Stir-fry the potatoes in olive oil. Take the potatoes out from the oil and set apart. Add the ground beef, tomatoes, garlic, salt and pepper into the remaining oil in the skillet and mix well. Once the meat is partially cooked, add the potatoes and the rest of the ingredients. Simmer on medium heat for about 30 minutes.

Ingredients:

1 lb ground beef, browned
1 (14 1/2 ounce) can diced tomatoes
1 medium diced onion
1 (4 ounce) can diced green chilies
1 1/2-2 cups grated cheese
1 (10 1/2 ounce) can chicken soup
1 (1 1/4 ounce) package taco seasoning
1 cup milk
10-11 corn tortillas

Preparation:

Brown the ground beef and onion together. Drain the excess fat and add the diced tomatoes (together with their juice). Add the diced chilies and taco seasoning, and simmer for about 5 minutes. Spray the inside of the crock pot with cooking spray. Place 4 corn tortillas at the bottom and spread half of the meat mixture. Spread half of the can of chicken soup on top of the meat and place 3 more tortillas on top of the chicken soup. Pour in the remaining meat mixture and place 3-4 more corn tortillas on top. Spread the remaining can of chicken soup on the tortillas and sprinkle the grated cheese. Pour the milk evenly over the top, without stirring. Put the lid on and cook on low for about 5 hours.

Incoming search terms for this recipe:

• easy crockpot chicken enchiladas

Ingredients:

4 lbs short rib of beef
1 (1 1/4 ounce) package taco seasoning mix
1 (10 1/2 ounce) can beef consomme
1/4 cup green bell pepper, chopped

Preparation:

Brown the beef ribs in a large skillet, pouring off the excess fat. Mix the dry taco mix with the beef consomme, add the green pepper. Add the meat to a crock pot and pour the sauce over the ribs. Cover and cook on low for about 6-8 hours.

Ingredients:

1 dozen corn tortillas
1 lb ground beef
2 lbs Monterey Jack cheese, grated
3 garlic cloves, minced
2 onions, chopped
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can chopped green chilies
1/4 teaspoon ground cumin
1 teaspoon chili powder
1 pint sour cream
salt and pepper, to taste

Preparation:

Saute the onions, garlic and meat until the onions are clear. Drain any fat. Add the tomatoes, spices, salt and pepper to taste, and simmer for about 30 minutes. Add the chopped diced chilies. Cut the tortillas into fourths. In a 13×9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan. Cover with half the meat sauce and sprinkle with half the cheese. Repeat layers, beginning with the tortillas and ending with the cheese. Bake in the oven at 350 degrees F for about 30-45 minutes (or until the cheese has melted and has started to turn golden). Remove from the oven, spread with a layer of sour cream and serve.

Incoming search terms for this recipe:

• chiliquilles recipe

Ingredients:

6 toasted hamburger buns
1 1/2 lbs lean ground beef
3/4 cup shredded hot Monterey Jack pepper cheese
1/4 cup plain breadcrumbs
1/2 cup salsa
6 slices avocados
6 slices tomatoes
6 tablespoons sour cream
6 tablespoons salsa

Preparation:

In a medium mixing bowl, combine the ground beef, bread crumbs and salsa and bread crumbs. Mix well and shape into 12 hamburger patties (no bigger than 1/4 inch thick and 4 inches in diameter). Sprinkle the cheese on top of 6 patties. Place the remaining patties on top of the cheese-covered patties, to form a hamburger. Seal the ends together by pressing the ends shut. Place on the grill and grill on each side for about 11-15 minutes. Place the cooked hamburgers on the hamburger buns and top with the avocado and tomato slices, salsa and sour cream.

Ingredients:
2 (15 ounce) cans black beans (undrained)
1 lb ground beef
1 cup chunky salsa
2 (8 ounce) cans tomato sauce
1 teaspoon chili seasoning mix

Preparation:

Brown the meat until thoroughly cooked; drain off the excess fat. Drain one can of black beans, mash them and add them to the meat. Add the other can of beans (without draining), the salsa, tomato sauce and chili seasoning mix. Simmer for about 10 minutes.

Ingredients:

3 lbs beef, 3/4 inch cube
1 lb pork, 3/4 inch cube
6 tablespoons fresh ancho chilies, pods seeded and ground
1 1/2 tablespoons ground fresh garlic
1 1/2 tablespoons ground jalapenos
6 tablespoons good quality chili powder
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons black pepper
roux – made from masa corn flour and waterr

Preparation:

Deseed and clean the ancho chili pods, then place them in hot water and soak them for about 1 hour. Drain and grind them, then put aside. Place the beef and pork cubes into a large stock pot, fill with water to cover the meat. Bring to a simmer over medium high heat. Add the garlic, jalapenos, ancho chili pod paste, cumin, salt and pepper. Bring to a boil. Reduce to a simmer and cook until the meat is done. Add the chili powder and mix well all the ingredients. Simmer for about 20 minutes. Remove from the heat and thicken with masa corn roux.

Incoming search terms for this recipe:

• mexican chili recipes

Ingredients:

1 lb lean ground beef
1/4 cup Italian style breadcrumbs
6 slices cheddar cheese
1 egg
1/4 cup salsa
2 garlic cloves, minced
1/2 red pepper, finely chopped
4 green onions, finely chopped
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1 dash hot pepper sauce (optional)
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation:

In a bowl, beat the egg and mix in all the ingredients (except the ground beef and cheese). Mix in the beef and shape into six 1/2-inch patties. Cook over medium heat for about 5 minutes on each side. Add the cheese during the last 3 minutes of cooking.

Ingredients:

1 lb ground beef
2/3 cup shredded cheddar cheese
1 package taco seasoning
1 package cornbread mix
1/2 cup salsa
3/4 cup water

Preparation:

Brown the ground beef, draining the excess fat. Add the salsa, taco seasoning and water. Cook for about 15 minutes (or until the water is reduced). Place the beef in small casserole dish and sprinkle with 1/3 cup of the shredded cheese. Mix the cornbread according to the package directions and add the remaining shredded cheese. Mix well, then spread the cornbread on top of the beef. Bake at 400 degrees F for about 20 minutes (or until the cornbread is golden brown on top).