Mexican Flare

Welcome to our Mexican Flare Page.  This page is dedicated to the wonderful dishes, flavors and spices that we love from south of the border.  Did you know that Nacho’s, burritos’ and chimichangas are, for the most part foods that were created in the southwest United States?   With the Mexican ethnic population growing in the U.S. and more and more Americans vacationing in Mexico and experiencing authentic mexican food there is an increasing demand for authentic mexican cuisine.

As always, this page is a continuous work in progress, check back from time to time to see what we’ve added.



Short Cut Burritos

What You’ll Need:

1.25 lb.     Old ElPaso Soft Taco Kit

4 oz.         Chopped Greeen Chile’s

2 cups      Mexican Cheese Blend

1 can         Traditional Refried Beans


  • Brown hamburger, drain fat
  • Add taco seasoning packet and water as directed on box
  • Add chile’s to taco meat mixture
  • Mix meat mixture well and cook according to package directions
  • When the taco meat mixture is complete, heat a few tortilla’s at a time in the microwave, make sure you put them inbetween paper towels
  • In the center of tortilla layer refried beans, taco meat, taco sauce (from the kit), add a little cheese *watch how much cheese you use, you’ll need some to cover the top of the buritto’s as well
  • Fold the sides of the tortilla over the mixture – make sure they overlap
  • Place burrito’s in a 13×9″ baking pan (I line mine with foil and spray it with cooking spray)
  • Bake in a 350 degree oven for about 20 minutes
  • Spread remaining cheese on top of burrito’s and return to oven until cheese is melted and bubbly
  • Serve with rice and sour cream

NOTE:  These can be made earlier in the day and refrigerated, just make sure to adjust your cooking time in the oven so that they heat through before you put the cheese on top.

Source:  N. Rezich



Beef Enchiladas

1 pound ground beef

1 package (about 1 ounce) taco seasoning mix or burrito seasoning mix

1 can (about 16 ounces) refried beans

1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup

1 medium onion, chopped (about 1/2 cup)

1 cup cooked regular long-grain white rice (optional)

12 flour tortillas (10-inch), warmed

1 1/2 cups prepared enchilada sauce

Shredded Cheddar cheese

*Lettuce, tomato, onion and sour cream to serve on top or on the side


  • Heat the oven to 350°F.
  • Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.
  • Pour off any fat.
  • Stir the seasoning mix, beans, soup, onion and rice, if desired, in the skillet.
  • Divide the beef mixture among the tortillas.
  • Roll up the tortillas and place seam-side down into a 3-quart shallow baking dish.
  • Pour the enchilada sauce over the filled tortillas and sprinkle with the cheese.
  • Bake for 20 minutes or until the enchiladas are hot and bubbling.




Chicken Fajitas

What You’ll Need:

1 pound boneless, skin-less chicken breasts, cut into strips

1 (15 ounce) can diced tomatoes

1 (4 ounce) can diced green chilies 1 medium onion, sliced 1 large bell pepper, seeded and sliced

2 Tablespoon vegetable oil

2 teaspoons chili powder

2 teaspoons cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon salt

12 flour tortillas, warmed to serve


  • Pre-heat the oven to 400 degrees
  • Grease a 13×9 baking dish
  • Mix together chicken, tomatoes, chilies, peppers, and onions in the dish
  • In a small bowl combine the oil and spices
  • Drizzle the spice mixture over the chicken and toss to coat
  • Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender
  • Serve with warmed tortillas and enjoy!




Enchilada Lasagna

What You Will Need:

2 tbsp of vegetable oil

1 lbs chicken breast, chopped to bite pieces

5 cups of Mexican Blend Cheese

1 can of Cream of Celery

1 can of Cream of Chicken

1 1/2 cups sour cream

1/4 cup canned and chopped green chillies (drained)

small corn tortillas (I used flour)

1 tsp cumin

2 tsp salt

1/2 tsp pepper


Pre-heat oven to 425 degrees

  • Brown chicken in a pan on 2 tbsp of oil
  • Season with the cumin, salt and pepper
  • In a bowl combine cream of celery, cream of chicken, sour cream and green chillies
  • Prepare the dish you will assemble the lasagna in. Put 1/2 cup of cream mix on the bottom of the baking dish and spread. Layer a row of tortillas followed with cream mix, chicken and cheese. You should be able to make 3 layers.  The last layer doesn’t need chicken, just a ton of cheese.
  • Bake at 425 degrees for about 25 to 30 minutes.  (original recipe calls for 20 even though my ingredients were warm, it wasn’t as hot as we like)

Source:  Mogwai Soup @



Fiesta Chicken Casserole

What You’ll Need:

3 cups cooked chopped chicken breasts (I had 3 breasts)

1 packet Taco seasoning

1 (4 oz) can green chilis

1 (15 1/4-oz) can whole kernel corn, drained

1 (14 3/4-oz) can cream-style corn

1 (8-oz) package corn muffin mix (I used Jiffy)

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Cheddar


  • Pre-heat oven to 350 degrees F.
  • In a large skillet heat chicken add taco seasoning and 2/3 cup water, add green chilis and let cook about 3-5 minutes
  • NOTE:  I used pre cooked chicken, if using raw chicken that cooking time will be longer
  • In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter
  • Add chicken to corn muffin/corn mixture
  • Pour into a greased 9 by 13-inch casserole dish
  • Bake for 45 minutes, or until golden brown
  • Remove from oven and top with Cheddar
  • Return to oven for 5 to 10 minutes, or until cheese is melted
  • Let stand for at least 5 minutes and then serve warm

Source:  N. Rezich



Jalapeno Popper Chicken

What You’ll Need:

2 chicken breasts

1/2 cup panko

2 tsp. canola oil

1.5 – 2 tsp. taco seasoning (or mixture in notes*)

1 egg

2 oz. reduced fat cream cheese

1/4 cup shredded cheddar cheese

1-2 jalapeño peppers, seeds and ribs removed, minced


  • Pre-heat the oven to 375
  • Place a ovenproof rack onto a rimmed baking dish
  • Spray with cooking oil
  • In a small skillet over medium heat, combine the panko with the canola oil
  • Cook, stirring often, until the panko is golden and crispy
  • Place in a shallow bowl or dish
  • To the panko, add the taco seasoning* and stir to combine.
  • In another shallow bowl or dish, lightly beat an egg
  • In a small bowl, combine the cream cheese, cheddar cheese, and jalapeños
  • Using a small utility knife, cut a pocket into the side of each chicken breast, or horizontally slice the chicken through the center, until it is almost butterflied. Season the chicken lightly with salt and pepper, and then divide the cream cheese mixture evenly between each chicken breast’s pocket. Use toothpicks to secure, if necessary
  • Dip the chicken pieces one at a time first into the egg, and then into the panko mixture, making sure to coat the chicken completely
  • Place the chicken on the prepared baking rack and cook for about 25-30 minutes, or until chicken is cooked through

Note: To make your own taco seasoning mixture, combine 1/2 tsp. chili powder, 1/4 tsp. cumin, 1/8 tsp. garlic powder, 1/8 tsp. onion powder, 1/8 tsp. cayenne pepper, 1/8 tsp. oregano, 1/8 tsp. paprika, and salt and black pepper to taste.

Source:  Allrecipes, via Sunny Side Up in San Diego




What You’ll Need:

1            Soft Taco Kit (10 soft tortillas, taco seasoning, taco sauce)

1 lb.      Ground beef

1 Cup   Taco Cheese Blend (More if necessary)

3-4       Green onions, sliced


  • Brown ground beef – drain fat
  • Make taco meat according to package directions
  • Heat tortillas in microwave (I do two tortillas at a time about 15 seconds until they are soft)
  • Spoon taco mixture onto one side of tortilla
  • Cover with taco sauce
  • Sprinkle cheese over meat/taco sauce
  • Sprinkle green onions on top of cheese
  • Fold tortilla in half
  • Place on baking sheet lined with foil and sprayed with cooking spray
  • Bake for 8-10 minutes until tortilla is lightly brown
  • Serve with sour cream

Source: N. Rezich


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