Tag Archives: Mexican

Mexican Taco Spinach Dip

  • 2 blocks softened cream cheese
  • 1 cup Greek yogurt
  • 1 pkg. taco seasoning
  • 1 can chopped green chilies
  • 2 cups shredded cheddar cheese, divided
  • 2 tbsps. olive oil
  • 8 cups fresh baby spinach
  • 1 tbsp. minced garlic

Preheat oven to 350º.  In a lg. skillet over med. heat, cook oil, spinach, and garlic until spinach is wilted.  In a mixing bowl, combine all ingredients (using only 1 cup of cheese) w/ the spinach mixture. Transfer mixture to a greased casserole dish, and top w/ remaining cheese.  Bake for 20 min., or until cheese melts.  Serve w/ tortilla chips.


Mexican Cornbread

  • 2 eggs
  • 8 oz. creamed corn
  • ½ cup salsa
  • ½ cup milk
  • 1/8 cup canola oil
  • 1 cup cornmeal
  • 2 tsps. Baking powder
  • ½ tsp. sea salt
  • 2 cups shredded cheddar cheese
  • 1 can (4 oz.) chopped green chiles

Preheat oven to 350º. Mix all ingredients together, and then pour into a greased, 8” or 9” square baking pan. Bake for 45-50 min., or until the top is golden brown. This is great served w/ beans and rice.

Mexican Baked Eggs

  • 6 eggs
  • ½ of a diced jalapeno
  • 1 sm. Finely diced onion
  • 1 tsp. olive oil
  • ½ tsp. ground cumin
  • ¼ tsp. chili powder
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) black beans, drained
  • 1 can (4 oz.) diced green chiles
  • ¼ cup grated cheese
  • Chopped cilantro, for garnish
  • Tortillas, for serving
  • Sour cream, salsa, and/or guacamole, for topping

Preheat oven to 450º. Sautee onion, jalapeno, and spices until onions and jalapenos are tender. Add next 3 ingredients, and simmer for 20 min., or until slightly thickened. Using a spoon, make indentations in the bean mixture to crack the eggs into, one by one. Bake for 5 min., or until eggs are just beginning to set but still wet. Sprinkle w/ cheese, and then turn oven to broil. Broil for just a few min., until cheese is melted. Serve on tortillas w/ toppings.