Mexicali Skillet Dish Recipes

MEXICALI CHICKEN SKILLET

Steps:

• Combine cumin, oregano, salt and cayenne pepper.
• Rub mixture over meaty sides of chicken.
• Heat a large nonstick skillet over medium-high heat until hot.
• Coat with cooking spray.
• Add chicken to skillet, seasoned side down.
• Cook 5 minutes or until beginning to brown.
• Add salsa to skillet.
• Turn chicken over and cover skillet.
• Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
• Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.

MEXICALI CASSEROLE

Steps:

• Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
• After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
• Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
• While meat is simmering, preheat oven to 375°F.
• Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
• Bake in oven for approximately 25 minutes or until brown.
• Cool for 5 minutes then serve.
• Add sour cream to taste.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

MEXI-MAC SKILLET

Steps:

• In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

LOADED MEXICALI CHICKEN

Steps:

• In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
• Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
• Preheat oven to 350°F.
• Mix sauce ingredients--EXCEPT cheese.
• Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
• Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
• Serve with rice and use chicken sauce for a gravy.

MEXICAN DELIGHT

Steps:

• Combine garlic clove, chopped onion and ground beef. Brown and drain in large skillet.
• Add tomato sauce, paste, water (I just use the empty tomato sauce can to measure the water) chili powder, oregano, seasoning salt, salt, sugar, Tabasco sauce, and pepper. Simmer 30 minutes.
• Add 1 cup cooked white rice, stir.
• Layer Frito's on a plate (a little will go a long way!) and top with meat mixture, then cheese and so forth with additional toppings (lettuce, tomatoes, green onions, avacado, sour cream).
• Enjoy!