Mexicangumbo Recipes

MEXICAN GUMBO

Mexican Gumbo image

A little dish me and my boyfriend came up with. It's essentially a modified version of Chili Colorado. Easy to make, and very filling!

Provided by Natasha K

Categories Gumbo

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs ground beef
1 white onion, chopped
6 garlic cloves, chopped
1 (28 ounce) can tomatoes, diced
2 (7 ounce) cans green chilies, chopped
1/2 teaspoon oregano leaves
2 (28 ounce) cans black beans
2 (8 ounce) packages Mexican rice
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

In a large sauce pan, brown the ground beef.
Drain beef.
Add onion and garlic. Cook until the onion has softened.
Add the remaining ingredients, bring to a boil, and reduce heat. Cover and simmer.
Prepare the rice.
Combine the rice and contents of the sauce pan.
Enjoy!

Nutrition Facts : Calories 961.8, Fat 36.2, SaturatedFat 13.8, Cholesterol 154.2, Sodium 753, Carbohydrate 89.8, Fiber 29.6, Sugar 11.6, Protein 72

MEXICAN CHICKEN GUMBO

Mexican Chicken Gumbo image

Make and share this Mexican Chicken Gumbo recipe from Food.com.

Provided by Joanna_Allene

Categories One Dish Meal

Time 4h

Yield 12 12 quarts, 12-14 serving(s)

Number Of Ingredients 17

Ingredients

3 lbs cubed cooked chicken (boiled)
1 (49 ounce) can chicken broth
1 (26 ounce) carton chicken stock
2 (28 ounce) cans petite diced tomatoes
2 (16 ounce) cans black beans
1 (4 ounce) can diced green chilies
1 large white onion, diced
3 -4 garlic cloves, diced
2 tablespoons olive oil
1 (1 1/4 ounce) packet ranch dip mix
3 cups cooked white rice
1 large limes or 2 small limes
diced fresh cilantro
sour cream (garnish)
shredded Mexican blend cheese (garnish)
avocado (garnish)
corn tortilla strips (garnish)

Steps:

Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
Boil 3lbs of chicken. Let cool, then cube. Set aside.
In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
Dump both cans black beans into colander and rinse. Set aside.
In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

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