I'm not the best cook ever and could easily burn anything including myself. So basically I'm looking for a Spanish or Mexican recipe that is easy to make for an upcoming event. Thanks in advance!

hamburger and tacos shells

http://search.foodnetwork.com/food/recipe/spanish+mexican/search.do?searchString=spanish+mexican&site=food&searchType=Recipe

Yumm well my family is Mexican and there are many things to cook but most of it is on the stove like quesadillas,enchiladas,entoatadas, chilaqueles,and I suggest you just look at a website on how to make these

ENCHILADAS ground beef cheese onion chili powder salt and pepper oregano cumin cilantro corn tortillas flour garlic Mix beef with oregano, garlic, cumin, cilantro, chili powder, salt and pepper, and onion and brown. Separate with colander, draining juices back into the skillet. Reserve beef mixture. Mix flour and water in a cup. Bring juices to a soft boil. Add flour/water mixture and additional water as needed. Reduce heat to low. Add salt as needed. Dip corn tortillas in gravy, then place in cooking pan one at a time, filling with beef mixture and cheese. Roll up and place side by side. When completed, sprinkle remaining beef mixture, cheese and gravy over tops of enchiladas. Add fresh onion on top if desired. Bake covered with foil at 350ï‚° until cheese is adequately melted. Refried beans Boil pinto beans, chopped onions, small sections of bacon, garlic and 1 bay leaf (add jalapeno if desired), salt & pepper until beans are done. Drain through collander. Place bacon grease (you could partially fry your bacon before putting in beans and reserve that grease if you have none stored in the fridge) in cast iron skillet and heat to medium. Take beans from collander and add to skillet, mashing with potato masher until desired amount and thickness is reached. Add a little of the drained bean juice for desired consistency. Place skillet in oven and sprinkle cheese on top of beans, bake until cheese melts.

Make some Gazpacho - It's a cold Spanish soup....It's super easy, plus you don't have to worry about keeping it warm! 1 hothouse cucumber, halved and seeded, but not peeled 2 red bell peppers, cored and seeded 4 plum tomatoes 1 red onion 3 garlic cloves, minced 23 ounces tomato juice (3 cups) 1/4 cup white wine vinegar 1/4 cup good olive oil 1/2 tablespoon kosher salt 1 teaspoons freshly ground black pepper Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. Enjoy!

make tacos or like spanish rice or something. if u want some help go to foodnetwork.com and look up the cooking show called "Simply Deliciouso" its w. ingrid hoffman. She cooks all types of spanish food and easy her modo is "if i can do it, u can do it" and check something out.