Say olé to easy Mexican meals

September 5, 2012

Mexican Whole Wheat Snack Wraps

Keep busy school nights easy and fun with quick recipes that have a Mexican flair. These everyday dishes have been given a delicious Mex-Over by Ortega and Sandra Lee. Your family will love how good they taste, and you’ll love how simple they are to prepare.
For more delicious Ortega Mex-Over recipes, visit www.ortega.com or www.Facebook.com/OrtegaTacos.

Mexican Pizza
Prep Time: 15 minutes / Cook Time: 10 minutes
Makes 10 servings
1/2 pound (8 ounces) ground beef
3/4 cup water
1 package (1.25 ounces) Ortega Taco Seasoning Mix
1 can (16 ounces) Ortega Refried Beans
1 package Ortega Tostada Shells
2 cups (8 ounces) shredded nacho and taco blend cheese
Shredded lettuce, sliced olives, sliced avocado, chopped cilantro, sliced green onions, chopped tomatoes and sour cream
Brown beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, 5 to 6 minutes or until mixture is thickened.
Spread refried beans on each tostada shell. Top with some meat mixture and some cheese. Broil for 1 to 2 minutes, or until cheese is melted. Garnish with desired toppings.

Mexican Whole Wheat Snack Wraps
Prep Time: 10 minutes / Start to Finish: 1 hour
Makes 8 wraps
2 packets (1.25 ounces each) Ortega Taco Seasoning Mix, divided
1 cup mayonnaise
4 frozen hamburger patties (4 to 6 ounces each), thawed
1 cup water
8 8-inch Ortega Whole Wheat Soft Tortillas
1 large tomato, sliced
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
Ortega Taco Sauce, any variety
Combine 1 packet seasoning mix and mayonnaise; mix well. Set aside.
Place hamburger patties in small casserole dish. Combine water and remaining 1 packet seasoning mix; pour over hamburgers. Cover; marinate in refrigerator 30 minutes.
Preheat grill until piping hot, about 15 minutes. Remove meat from marinade; discard marinade.
Place on grill; cook to desired doneness. Remove from grill; cut hamburgers in half.

Taco Lasagna
Prep Time: 25 minutes / Cook Time: 1 hour
Makes 4 to 6 servings
1 pound lean ground beef
1 cup water
1 packet (1.25 ounces) Ortega 40% Less Sodium Taco Seasoning Mix
1 can (4 ounces) Ortega Fire Roasted Diced Green Chiles
1 cup frozen chopped onion
1 container (16 ounces) ricotta cheese
2 eggs, lightly beaten
1/4 cup chopped fresh cilantro (plus more for garnish optional)
1 can (28 ounces) crushed tomatoes
1 jar (16 ounces) Ortega Thick & Chunky Medium Salsa
1/4 cup Ortega Thick & Smooth Mild Taco Sauce
1 box (12 count) Ortega Yellow Corn Taco Shells or Whole Grain Corn Taco Shells
3 cups Mexican blend shredded cheese
In medium skillet over medium-high heat, brown ground beef, stirring often. Drain fat.
Add water, taco seasoning, green chiles, and onion. Bring to a boil. Reduce heat and simmer for 5 minutes.
In medium bowl, stir together ricotta cheese, eggs and cilantro.
In second medium bowl, stir together tomatoes, salsa and taco sauce.
Preheat oven to 400°F.
In a deep 9 x 13-inch baking dish, spread one-quarter of sauce on bottom of dish. Place layer
of corn taco shells into pan. Top with one-half
of ricotta mixture, one-half ground beef, 1 cup shredded cheese, one-quarter sauce, and another tortilla.
Repeat layers with remaining ingredients. Top final layer with shells, sauce and cheese.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Remove from oven and let stand 10 minutes before slicing. Serve hot, garnished with fresh cilantro.
Spread taco mayonnaise on tortillas. Place 1 hamburger half on top half
of each tortilla. Add tomato, lettuce and cheese. Fold bottom half of tortilla over filling; fold sides toward center, leaving top open. Serve warm with taco sauce.
Tip: To satisfy every appetite, feel free to substitute frozen turkey, chicken or veggie burgers for hamburgers.

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