Does anyone have any really good mexican recipes? I have to cook for Spanish Class, it's a project grade. Any advice? Thanx!

i go to that websites all the time and it's a good one. 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate 3 cups milk 2 tablespoons sugar Pinch salt Miniature marshmallows, for serving 6 cinnamon sticks (preferably Mexican canela), for serving Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes. Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers. EASY one to make to do one because it's something different

if you want something easy to make go to

u should either buy a cook book or look up a website!

simple easy yet very compelling is chilli relleno

SHARON'S FAMOUS CHILLI FOR THE "TACO SALAD" Ingredients: Ground Lean Beef La Victoria Salsa (Mild & Hot) Pace Salsa (Mild & Hot) Seasonal salt Pepper 1. Brown the ground beef. 2. Pour in bottles of La Victoria Salsa, Pace Salsa, Seasonal Salt, and Pepper. 3. Slow cook for an hour.

Enchiladas: Corn tortillas Chedder Cheese Chili Onions Roll tortillas around cheese, pour chili on top, dice onions and spread. Microwave Enjoy

EASY MEXICAN RICE 1 tablespoon of vegetable oil 1 cup of long grain rice 2 1/2 cups cold water 2 tsp. salt 2 tsp. garlic salt or 1 tsp. garlic powder 3/4 cup of tomato sauce In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil. Cover and simmer until rice is tender. ------------------------------------------------------------ MEXICAN CASSEROLE 1 lb. ground beef 1 onion, diced 1 tbsp. butter, seasoned with garlic salt 1 can Mexican style corn 1 can tomato paste Hot sauce to taste 1 green pepper, diced Flat tortillas 1 c. shredded Cheddar cheese 1 sm. can mushrooms Melt butter. Add onion and saute. Add meat and peppers. Brown; drain off fat. Add tomato paste, hot sauce, mushrooms, Mexican style corn. Simmer for 15 minutes. Layer in casserole dish; meat mixture, tortillas, cheese. Bake t 350 for 10 to 15 minutes until cheese is melted. ------------------------------------------------------------ MEXICAN CHICKEN ROLLS 2 whole chicken breasts, split, skinned and boned 1 (4 oz.) can whole green chili peppers 4 tsp. chopped pitted black olives 1/2 c. shredded Monterey Jack cheese 1 egg, slightly beaten 1 c. crushed tortilla chips 1/4 c. vegetable oil 1 (1.5 oz.) env. enchilada sauce mix 1/2 c. water 1 (16 oz.) can Mexican style stewed tomatoes 1/2 c. shredded Cheddar cheese Pound chicken breasts to flatten. On each bread, put 1 chili pepper, 1 teaspoon olives and 2 tablespoons Jack cheese. Roll up the breasts tightly and secure with toothpicks. Dip each roll into the egg, then into chips to coat. Heat oil in skillet and brown chicken rolls lightly. Place rolls in a shallow casserole dish. Prepare enchilada sauce according to package directions, using only 1/2 cup water and Mexican-style tomatoes. Pour sauce over chicken rolls. Bake, covered, at 350 degrees for 35-40 minutes. Sprinkle top of chicken with Cheddar cheese and bake, uncovered, an additional 5 minutes or until cheese is bubbly. Makes 4 main-dish servings. ------------------------------------------------------------ MEXICAN LASAGNA 1 lb. ground beef 1/2 c. chopped onions 1 (15 oz.) can Mexican style beans (refried beans) 1 (8 oz.) can tomato sauce 1 (4 oz.) can chopped green chilies 1 pkg. taco seasoning 6 flour tortillas (8 inch each), halved 2 c. shredded Cheddar cheese 1. Heat oven to 350 degrees. 2. Brown ground beef and onions, drain fat. 3. Stir in Mexican style beans, taco seasoning, green chilies, and tomato sauce. 4. Layer half the tortillas on bottom of 11 x 7 inch baking dish, spread half meat mixture over and sprinkle with half of the cheese. 5. Repeat layers. 6. Bake 30 minutes. ------------------------------------------------------------ MEXICAN MEAT BALLS 2 c. crumbled corn bread 1 pkg. enchilada mix 1 1/2 lb. ground beef 1 pkg. Mexican mix cheese, shredded Mix enchilada mix by package instructions. Mix corn bread, ground beef and 1/2 cup sauce together. Roll into meat balls. Place on cookie sheet. Bake in 350 degree oven until done, about 15 minutes. Place meat balls in casserole. Pour remaining sauce over meat balls. Sprinkle 1 package of Mexican mix cheese over meat balls. Bake at 350 degrees until cheese melts. ------------------------------------------------------------ MEXICAN PIZZA 2 flour tortillas, med. to lg. size Refried beans Salsa Tomato Cheddar, mozzarella, Monterey or Mexican cheese Black olives Onions Green pepper, optional Mild peppers, optional Take 2 flour tortillas and cook in the microwave 1-2 minutes until semi crisp, or use the broiler to get the same effect. Next warm up the refried beans and put enough on to cover 1 tortilla, lay the other one on top. Next put salsa on the top layer. Add vegetables. Add cheese. Top with any Mexican seasonings, optional. Next put in oven on broiler until cheese melts. 1-2 servings. ------------------------------------------------------------ MEXICAN POTATOES 3 lg. potatoes 1 c. shredded Colby Jack cheese 1/2 c. Mexican salsa 1/2 c. lettuce 1 lb. ground beef 1 pkg. taco mix 1/4 c. sour cream Cook potatoes in microwave for 15 minutes; let cool. Peel the skin off and cut in half. Dig out some of the potato in the shape of a boat. Brown ground beef; add taco mix, 3/4 cup water, and 1/4 cup Mexican salsa. Deep fry the potatoes that are shaped like a boat until golden brown. Add meat mixture; cover with cheese. Add lettuce, sour cream, and salsa to liking. ------------------------------------------------------------ MAKE YOUR OWN MEXICAN TACOS 3 lb. ground beef 3 tbsp. chili powder 1 tsp. cumin 2 doz. taco shells (2-3 per guest) 3 lg. tomatoes, sliced & diced 3 onions, diced 1 head lettuce, shredded 3 lb. sharp Cheddar cheese, grated 1 can black olives, sliced (optional) 1 bottle taco sauce (Old El Paso is best) Taco Shells - buy the kind that's already folded over in a "U" shape. 1. In the morning, or a couple of hours before the party, you must spend time, slicing, dicing and grating the ingredients. (If a guest arrives too early, ask him to help grate cheese.) 2. Preparation of the table for serving: Get a large sectionalized platter, or use several small bowls, and a serving spoon for each. (I use a long wooden bowl from the Philippines with five sections in it.) In each small bowl (or section of platter) place 1 of the following foods: Cut up tomatoes, diced onions, shredded lettuce, grated cheese and sliced black olives. 3. Half an hour before party: In a large skillet, saute ground beef, with about 3 tablespoons chili powder and 1 teaspoon cumin. Drain off excess fat. Meat should be cooked shredded. Place the cooked meat in one of the larger bowls on the table, with a serving spoon. 4. Warm taco shells slightly before serving. Place taco shells on a tray. 5. At the Party: Each guest should take a taco shell and fill with a spoonful of each of the following (in any order) : Meat, cheese, tomato, lettuce, onion, olive and taco sauce. And you have made a taco! Tacos can be served with enchiladas or other Mexican dish. **You can go to the link below for more Recipes.**

Do you want Mexican food or Americanized Mexican food or TexMex. There is a big difference, there is no such thing as Mexican pizza or Mexican Lasagna in Mexico. There are other similar items, but the dont include pace picante sauce or chili sauce from a can. FYI