Mexican food recipes

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taco tuesday just got better! | taco tuesday just got better! easy dinner inspired by tacos with cornbread topping! thanks for watching! this video was produced by Network Media and... | By Jacky’s Kitchen | We have some ground beef going into the bottom of our dish here. I did pre-grease the dish. We have some chopped onion. We have a 10 ounce can of Rotel. We have one can of rinsed and drained black beans. We have a 15. 26 can of corn. This is a low sodium corn. I did rinse and drain the corn and the black beans. I'm using one packet of low sodium taco seasoning. You can make your own seasoning mix if you want. I just like how convenient this is. So many veggies. So colorful. Mm hmm. And we're bringing in some cheddar cheese. You can use any type of cheese that you'd like. You can use it for Mexican cheese blend. I'm going for cheddar. We're going to use about a cup. Maybe cup and a half. If you like a little extra cheesy. Mm hmm. Let's give this a toss. Get all these ingredients incorporated together. Wow. This smells really good. Mm hmm. Wow. Very very flavorful. Such an easy dinner to you guys. So good. Okay, we're going to make sure this is nice and even here. All these great flavors here. Just like that. I went ahead and made some jiffy corn mix according to the box. I'm just going to go ahead and put this right on top. What? Mm hmm. Now, you can make this, you know, corn mix from scratch if you like. You can put it on drying. Just add butter but I'm going traditional here. I'm going traditional. I'm making it the way the box says. My mommy used to always use this jiffy mix and I love it. It's so good. So good. This is such a great combo. Mm hmm. Looks like I need two boxes. One's going to suffice where it's going to spread this right on top. It's okay if it doesn't get all the way to the edges. It's going to expand as it bakes. Just going to kind of make a little layer here and before we pop in the oven, I am going to add some jalapenos. Yes. Really good and I'm just going to use my fork here to place them right on top. Here we go and that way, you know, if somebody doesn't like the spicy jalapenos, they can just eat around it or take em off. I'm not going to mix em in or anything like that. Right. And just like that, this is ready to go into the oven. Our oven is set at three fifty. Alright. So, I have this in the oven for about 30 minutes or so just until that cornbread on top gets nice and golden. This so good. We are going to add some green onion to this. It's a great little topping for this dish. You can serve this with sour cream or more hot sauce or whatever you'd like but I'm just going to leave mine plain aside from these green onions. Here we are. Fantastic. Let's go ahead and dig into this taco bake. Yummy. Very steamy. Ooh. Yum. Wow. So good. I love that crust on top. Wow. So healthy. I love how easy this comes together. If you got a busy weekday this one comes together so fast. Such a good dinner. Mm hmm. Very good.

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Easy cornbread casserole | Easy cornbread casserole Elaine makes a yummy Mexican cornbread casserole. This video is produced by Network Media, LLC and Elaine Hayhurst | By My Life | Alright, that's two boxes of Jiffy Corn Muffin Mix. Now, this is one pound of ground beef already browned. Now, I'm bringing in some delicious cream corn. Ooh, look at that. I love cream corn. Gonna get this all out of can and now, I've got my Rotel drained Oh yeah. That's a good stuff. And you can find the lower sodium rotel but I couldn't find it. Alright now I did not season my ground beef so I'm adding in some taco seasoning and this one is lower sodium. Yummy. Ooh wee. Alright. We are making a delicious Mexican casserole today. We got that cream corn. We got this cornbread in here. I'm going to give this a good stir. I'm going to be adding some other good good to this but you are going to love this. It's going to be your new favorite dinner. Your whole family is going to be loving it, crying for it, begging for it. Ooh, yeah. This is starting to look good. Alright. That looks good. I'll make this even better. I got some bell peppers, green and red. So I'm just going to add these. Add these right on in here. Ooh. What did I tell you? It's a fiesta. Fiesta. Forever. Now I got some Mexican style fiesta blend cheese. This is Monterey Jack, mild cheddar, queso quesadilla, and a cheese. Why are you laughing Marty? That's one that always gets me too. That's why I don't do that. That's why you don't announce them. I'm doing I was in this cold for 2 cups. That might be a little bit more than two cups but personally I love cheese. So more cheese please. Now I'm going to add in two thirds of a cup of milk. Cuz we want to get that cornbread nice and moisture moist. I love a moist cornbread. Moist. And now I've got two eggs at room temperature. Did you know they're supposed to be at room temperature when you bake with them? I did hear that the other day. You did? Me too. I heard that. Yeah. I yeah. Now match those eggs up. Ooh oh. Okay. We're going to give this a stir. I got my big bowl but apparently it ain't even big enough. Yes so this is going to be a yummy yummy Mexican casserole look at this it looks like Christmas it's Christmas time I like to buy empanadas at Christmas but if you can't find oh wait tamales I don't know why I said empanadas I love a Christmas tamale they're good too empanadas good too but if you can't find those where you live because I like to buy them from you know if I can find someone who's making them in their own kitchen I haven't tried it myself but maybe we'll try it this Christmas Marty we'll get the corn husk Anyway, if you can't find a fresh tamale around, look at this. We got our own Christmas casserole happening right here. Mexican style. That cheese, that taco seasoning, that ground beef already cooked. Ooh, this is looking so good. This looks so good. Alright, I'm bringing in my thirteen by nine pre-greased bacon dish. And here we go baby. Yes. Look at that. Whoo. It looks so good. So good. So good. Sleep Caroline. Now I'm just going to get this spread into my dish here. Little bit evenly. Look at that. Oh gosh it smells better. I wish you guys could smell it. That rotel. That taco seasoning. This is going to be heaven. I love a cornbread. I love a jiffy box cornbread. Okay. Okay. We're going to put this in the oven at 400 for about 25 25 minutes. Not 25 degrees. And I'll show you what we're doing next. So look at that. That's gorgeous. Alright, here we go. Oven time. Alright, y'all. This was bacon for 25 minutes. It smells like heaven. Ooh. That cornbread, those spicy spices, these peppers, that rotel. Oh, that ground beef. This is going to be a good one y'all. Alright, so I've got a little bit of my fiesta blend left here and so I'm going to give whoo. I'm going to give this a sprinkle. Because we're going to put a nice cheesy crust on this bad boy before we put it back in the oven. Alright, I'm going to spread this carefully with my hands. Don't worry my hands are clean. I always wash my hands. You know, I do it off camera so y'all don't see it because I don't think you want to see me wash my hands but you know, I can if you want. So, let me know in the comments if you want to see me wash my hands. I will wash my hands for you and you can see me do it. Okay. This is a little bit medium cheddar. I'm just going to do a little bit more cheese on here because in my world you can never have enough cheese. Let me see how it go. Yeah look at that. Ooh yeah. Love a hand grater. I love to just grate my cheese just like this. And then you know what? When you grate your cheese just like this there's no cellulose in it. So that is an added benefit. Like I said this is going to be the most delicious Mexican casserole. We got those authentic ingredients. We got that taco spice. We got our rotel. We got bell peppers. That's an authentic Mexican ingredient. We got our ground beef. In the oven. It's going to go in for about 10 to 15 minutes. We're going to see how this cheese is looking but then we'll be ready to eat it. Alright, y'all. That was in the oven about an additional 10 minutes. Look at that perfect cheesy crust. Our cornbread smells amazing with that ground beef. I'm just going to add a little dried cilantro to the top. Don't like cilantro? Leave it off. There we go. Look at that. That is going to be so good. So good. So good. You know what? Here we go. I'm coming in. Got myself a nice, good piece of this cornbread. Whoo. Boy, it smells so good. That crunchy cheese crust on the side. Y'all are going to love this. Okay, I think I got all the way underneath. Look at that. Wow. That looks so good. Alright, putting it right on my plate. That's holding together just perfect. That jippy cornbread red mix y'all. It's the bomb. Imma put a little bit of sour cream on top because I love some sour cream. Delipa Daisy. Alright and now, the moment of truth. Imma take a bite of this beauty. Mmm. Oh yeah. I think this is going to be good. So hot and seamy. Blow on it. I love it. We're getting our carbs, our protein, our veggies. We're getting everything in here. Y'all this Mexican casserole is so good. You have got to try it.

54K views · 1.1K reactions | Yummy crockpot meal the whole family will love | Yummy crockpot meal the whole family will love | By Kiera's Southern Cooking | Alright, y'all. Today, I found me some mini tater tots y'all. Look at how little those things are but I thought that was going to be perfect for our dish today. We're just going to need one layer. If if a couple of them double up, that's fine. Don't worry about it y'all because guess what? More tater tots, more love. So, we're going to do our little layer. I got here some ground beef and this is about a pound and a half, maybe closer to 2 pounds. I bought myself a three-pound little pack and so, I decided that this one was going to need a little bit more meat to give it kind of a you know a little extra oomph in our so that's just enough to cover up the entire all those little tater tots because next up we're doing some velveeta cheese this is the 16ounce and y'all I just cut up half of it in the cubes so we're going to place these cubes right on top of this and don't worry, it don't have to look pretty because we're going to have to mix it here soon anyway. So, y'all just kind of plop em on in there. You didn't even have to do it with your fingers like I did. Next up, we got some daisy sour cream. My dog just perked up a little bit but we're just going to throw in a nice little squeeze and then right over that, we got some Taco Bell Taco Seasoning. So, I used half a packet to or yeah, half a packet season the meat and then we're going to use the remaining for right on top of that sour cream because next up we're just going to start mixing it all together and don't worry y'all we're not done yet this ain't the end of this recipe so y'all just hold your horses hold your patience and we're going to get this just nicely mixed up for a little bit before we get this next ingredient up. Alright. Now, I know it's looking kind of blend right now, ain't it? So, we got here some green onion. Grabbing my little kitchen shears like Danny says. So, we're going to just start chopping these up. I just grabbed two of em and y'all we're going to go. Oh, we're not going to use that part. We're going to go right up until they start to split and right when they start to split, that's when we're going to stop chopping bit but we're going to be saving the green parts right here at the end for the end to give it kind of a nice, nice, light color. So, we're just going to blend that in. Whoo. Y'all, these green onions get me more than them white onions. I tell y'all that. So, right here is where we take the rest of the mini bag pour it right on top and y'all we're going just have to use our hands because it just makes it so much easier I'm telling you so we're going to do this we're bringing back our green onion and to break up that color y'all we're going to add these right here and before it's all done be done but y'all we're done for now we're going to stick this lid on we're not going to snap it because that's just for transport but we're going to put this on hot it'll be on for 2 hours and then right after that two hours we're going to throw us up some cheese and put it on make us a nice little crust Alright, y'all. Two hours and look at our little Tot Croc. And y'all just before this is done, I'm just throwing on here a little bit of some mild cheddar cheese. Get us kind of a nice little crust. We're going to stick this lid back on and leave it on there about 20 minutes. Alright, y'all. Final 20 minutes is up. Look at those mini tater tots. Whoo. Y'all already know we gotta get us a nice little bite getting a nice good scoop in here That sizzle. Sizzle. Alright, we're going to get this bite. Look at that. That is so good.

3M views · 26K reactions | I'm never making Tacos any other way | I'm never making Tacos any other way A new wy to make taco pockets in a muffin pan This original video was produced by My Life, Network Media LLC and... | By My Life | Oh my gosh. They look awesome. Alright? I got my tortillas cut into nice, thin strips, alright? So, I'm just going to get those strips right out of the bag I have a large muffin tin and I have sprayed it with some cooking spray. Alright, so we're just going to take those tortilla strips and I am just going to fan them around in my muffin tin. Just having it kind of overhang a little bit on the sides and you could use corn tortillas if you want to too for the I just like how flexible the flour tortillas are. I feel like they're a little bit easier to work with and these are the taco-sized tortillas and they work really well for this but I wanted a little bit bigger one so I'd have more stuff in it. So, I chose the bigger muffin tin. Okay. Next step, I'm putting some cheese in and you can use any type you want. So, I'm just going to add a little bit in the bottom of each of these little cups. Yeah, just enough to kind of cover the bottom. Alright, guys. I have some taco meat and I'm just going to use my ice cream scoop to just scoop that in. How easy is that? And you could just use regular hamburger. You don't have to use the taco seasoning if you don't want to but I love that flavor and you can mix it up with chicken if you want to. I've just got some sour cream and I'm just going to squeeze a dollop of sour cream and I think that's kind of fun for a little surprise when they bite into it. Just a little bit on the top of each one of these. Oh yeah, the delicious. Next up, I have some diced green chilies that I drained and I'm just going to add a little bit on top of the sour cream because I love the flavor that diced cream chilies gives to this dish. Okay. Two more. So, how fast is this? Hey, guys. I think we need some more cheese. Perfect. Okay. Can't have too much cheese, right? Yeah. And you guys have to tell me what kind of cheese is your favorite kind to have when you're making a taco breast and I'm just going to fold all of these little flaps over just so they come together. And then I'm actually going to brush it with just a little bit of oil. So just a tiny bit on it. There we go. Just kind of press down and don't worry if it pops up a little bit because we're actually going to put something on top of it so that you won't even have to worry about that. That sheet pan right on top. So, 375 degrees for about 20 minutes or until they're nice and crispy. Alright, our taco pocket is done and I'm so excited about trying these. Okay, guys. So, I'm going to flip this over. I've let it cool a little bit. Okay. Are we ready? Oh my gosh. They look awesome. Look at those guys. Aren't those so cool? Oh my gosh. I can't wait to try one. We gotta see what this looks like inside. Feel how crispy that is? Can you hear it? Oh yeah. Oh yeah. Oh my gosh. That looks so good. Okay guys. Look at that. Oh. That looks delicious. Okay. I gotta try this. Yum. A taco pocket? Yes.

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