What are some good Mexican dishes I can make for my class?

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Nicole

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In my Spanish class we have to make some kind of Mexican dish to bring. I have no idea what to cook since I don't really eat Mexican food (not too fond of it), but I'm sure this will be a grade so I need something. Anything that teens from the ages 14-16 would like. Something that doesn't have onions in it (a lot of people in my class hate onions), or anything like that. And something that is good. I don't want to make tacos since that's such an easy dish, I want something different but good.

Thanks in advance!
 
An easy Enchilada dish...Heat up a can of enchilada sauce, unless you make it yourself. Add beef, pork, or chicken. simmer the meat in the sauce. Take your Corn tortillas, heat in oil or in the microwave FLAT so they're soft and hot, Do not roll your tortillas. Just start by laying one tortilla on the plate, flat. Dribble a layer of sauce to cover the flat tortilla, and sprinkle grated cheese over that. Then lay out another tortilla over the top of the first one, and do the same with sauce and cheese again. Make 5 or 6 layers high like that, and over the top of the stack, cover the whole thing with salad or lettuce and sprinkle with grated cheese and a bit of parmesan sprinkle for topping. Really quick and simple but full of good flavor.
 
Try Taco potatoes, or mexican bake.

For mexican bake I do it this way but you may want to google it and see for yourself. My little kids and my 20 year old loves this dish.

Get a pound of ground beef
1 box of jiffy cornbread mix
1 can of mexicorn (green giant)
1 package of taco seasoning
1 can of crushed tomatoes
1 handful of sliced jalapenos.

Brown and drain the ground beef, Add the taco seasoning to the meat and make as directed on the package. Take a baking dish and grease the sides and bottom on pan. Mix the cornbread mix as directed. Turn heat off the pan of the meat and taco seasoning and mix well the mexicorn, crushed tomatoes, and diced the jalapenos and mix that in. Mixture sure be a little water if not add a little bit of salsa or use the juice in the tomatoes. Put the meat mixture in the bottom of the baking pan, Top with shredded cheese and put the cornbread mixture on top of that. Bake in the oven for the length of time it is directed for making cornbread. Take out of the oven. Use a sharp knife to see if the cornbread mixture is done and let cool for 5 mins. Cut casserole in squares and serve. Sometimes I add creamed corn to the cornbread mixture when I am mixing it up and a little of sugar.

For Taco potatoes bake some potatoes and instead of shells for tacos put the meat topping and other topping opotatof the potatoe. Good luck in class.
 
Authentic Mexican recipes. See category on the left hand side of the screen:

http://www.mexgrocer.com/mexican-recipes.html
 
A Mexican Sweet Treat

Chocolate Fritters With Caramel Sauce
INGREDIENTS


60g butter
2/3 cup water
1 cup plain flour
½ cup cocoa
1½ tablespoons brown sugar
4 eggs
oil, for deep frying
¼ cup cinnamon sugar (see tip)
RICH CARAMEL
380g can caramel top’n’fil
1/3 cup milk
METHOD


1.Combine butter and water in medium saucepan and bring to the boil on high. Sift together flour and cocoa.


2.Remove saucepan from heat and quickly stir through flour mixture and sugar to form a smooth paste. Return to heat and cook, stirring, for 1-2 minutes, until mixture forms a ball around the spoon.


3.Transfer mixture to small mixing bowl. Cool slightly. Add eggs, one at a time, while beating with electric mixer until glossy.


4.Heat oil in a medium saucepan on high (160°C) until a little batter sizzles immediately when it is added. Using 2 spoons, scoop dessertspoonfuls of batter into the oil. Cook for 2-3 minutes, turning, until crisp. Drain on paper towel. Dust in cinnamon sugar. Continue with rest of batter, in batches.


5.RICH CARAMEL: Stir caramel and milk together in small saucepan over low heat. Serve with fritters.
 
6 c. boiling water
1 tsp. salt
3/4 c. rice
1 qt. milk, scalded
2 pieces stick cinnamon
1 c. sugar
1/4 tsp. salt
4 egg yolks, well beaten
1/4 c. cold milk

Boil water, add salt and rice and cook for 15 minutes. Drain and add rice to hot milk. Add a stick cinnamon and cook until the rice is tender, about 1/2 hour. Stir in sugar. Take pudding off of the heat and remove cinnamon stick. Mix the egg yolks an milk together and then add to the pudding.
Return to heat and cook until thick, approximately 5 minutes. Pour this pudding into a buttered serving dish and sprinkle top with powdered cinnamon.
Serves 6 so increase the quantities to accommodate the number of people in your class.
 
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