Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Mexican Munchies June 25, 2013

Filed under: Uncategorized — foodfaithandfinds @ 6:55 PM
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Who is ready for some delicious Mexican food (or a version of it, anyway)?  Mexican food is definitely one of our favorite types of food, and we eat it often.  Today I want to share a few of our new favorite treats with you.

Let’s start with an easy, but tasty tamale casserole.  After browning up some ground turkey and veggies, you simmer them in a spiced tomato sauce.  After it’s simmered for a few minutes, you dump it in a prepared 9×13 and top it with some cornbread batter.  Then it bakes in the oven for a little while, and in a little less than 30 minutes of bake time, you’ve got a delicious dinner that’s packed with flavor.  Though I found this tasty and filling, it could be made even more so with the addition of some black beans.  (Do I sound like a broken record yet?  Sorry, but I just love using black beans to stretch something farther and add more protein.)  You could also add in some other veggies that may be in season or just languishing in your veggie drawer.  (You know how you buy vegetables and then forget to eat them.  My friends call that sacrificial fruit.  HA!)  Now this is one of the rare recipe that I don’t know where it came from, so if you happen to recognize it and know its origins, please leave a comment letting me know.  I’d love to be able to link back to the source.

Tamale Casserole (unknown origin)

1 lb. ground turkey

1 chopped onion

1 roasted, seeded, chopped poblano

1 15 oz. can drained corn

1 14 oz. can drained, diced tomatoes

1 1/2 tbsp. cumin

1 tbsp. chili powder

1/4 tsp. garlic powder

1 8 1/2 oz. box cornbread mix

1. Preheat the oven to 400 degrees and grease a 9×13 in. pan.  Coat a large saute pan with Pam and set it over medium-high heat.  Add the turkey, onion, and poblano and season with salt and pepper.  Cook til the meat is browned, about 7 minutes; drain well.  Return the mix to the pan and add the corn, tomatoes, and spices.  Bring to a simmer and cook for 10 minutes.  (Be sure to taste it to check your seasoning levels; mine could’ve used more salt.)  Pour into the casserole dish.

2. Prepare the cornbread mix according to the package directions.  Pour over the meat mixture and bake 20-25 minutes or til golden brown.

Tamale CasseroleTamale Casserole 2

The next recipe is for a Chex mix that’s inspired by a favorite Mexican dessert: churros.  My husband is a big fan of puppy chow, so for our anniversary, I made him this twist on it.  These taste a little like cinnamon toast crunch and are completely addictive.

Churro Chex Snackers (from

9 c. rice Chex (About 1 box.)

1 c. cinnamon chips (They’re usually in the same aisle as chocolate chips.)

1/4 c. butter

1/2 c. confectioner’s sugar

1/4 c. sugar

1 1/2 tsp. cinnamon

1. In a microwave-safe bowl, heat the cinnamon chips and butter for 1 minute, stir til smooth.  Drizzle the melted chips over the cereal and stir til evenly coated.  In a small bowl, combine the sugars and cinnamon.  Toss the sugar mix over the coated cereal and spread on parchment til cooled.

Churro Chex SnackersChurro Chex Snackers 2 (See that one on top.  It says, “Here’s looking at you, kid.”)

This last recipe has become a new favorite of mine.  The basic premise is enchiladas that are baked slightly apart and without sauce; in other words, taquitos!  I love being able to use the same filling in a soft, saucy dish or a crispy one.  As with most similar dishes, I think you could make the filling go even further with the addition of some corn and/or beans.  😀   These are easy and delicious.  I like to sprinkle a little extra salt on top of mine.  You know how much I love something that’s a little salty.

Creamy, Baked Chicken Taquitos (from the Pink Parsley blog)

3 oz. softened cream cheese

1/3 c. salsa verde

Juice of 1/2 lime

1 tsp. chili powder

1/2 tsp. cumin

1 pinch cayenne

1/2 tsp. onion powder

3 cloves minced garlic

1/4 c. chopped cilantro

3 tbsp. chopped scallions

2 c. cooked, shredded chicken

1/2 c. shredded cheddar

1/2 c. shredded pepper jack

8-12 6 in. corn tortillas (My filling made way more than 12 tortillas.)

1. Preheat the oven to 425 degrees and grease a baking sheet.  (I cooked mine at 350 to reduce burning of the tortillas.)  In a large bowl, combine the cream cheese, salsa, lime juice, spices, garlic, cilantro, and scallions with 1/4 tsp. salt.  Fold in the chicken and cheese.  Taste the filling and re-season it if necessary.

2. Working 3 at a time, stack tortillas on a plate, cover them with plastic wrap, and nuke 30 seconds or til soft and pliable.

3. Spoon 2-3 tbsp. of filling onto the lower 1/3 of each tortillas and roll tightly.  Place the taquitos seam side down on a baking sheet and repeat with the remaining tortillas.

4. Spray the taquitos lightly with Pam and immediately sprinkle with salt.  Bake them 15-20 minutes or til crisped and golden brown.

Creamy, Baked Chicken Taquitos Creamy, Baked Chicken Taquitos 2

So, are you in the mood for Mexican yet?  I, for one, am having tacos tonight!


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