Oh Baby, I Love Mexican Food!

My dinner a few nights ago.

OK, I admit it, I’m a Mexican food junkie. I love the stuff. Of course, having lived in Mexico for a while as a kid didn’t help my addiction later on. Oh the fast food places and Mexican restaurants are tolerable, but there’s nothing like fresh homemade refried beans, rice, enchiladas…you get my drift.

I use to love watching the ladies making tortillas, chewing on a freshly cut sugarcane stalk, and eating freshly picked coconuts from coconut palm trees. We ate a lot of seafood (being on the Gulf and all) and burritos consisted of whatever was on hand.

Over the years, I’ve kind of combined the traditional, original, and Te-Mex all together. What I come out with is total Mexican comfort food.


Enchiladas can be made with your favorite filling; chicken, steak, cheese, ground beef, shrimp, etc.


Corn tortillas

whatever meat you are using

chopped onion


enchilada sauce – 1 lg can and 1 reg can usually is the perfect amount

cheese (I use the shredded Mexican cheese blend)


Cook  meat seasoning to taste ( you can use one of those ready made enchilada seasoning packet for meat if you wish).

Put the enchilada sauce in a pot and heat, but do not boil,

In a small skillet, put just a bit of oil and place tortilla in it. Heat quickly on both sides. Then dip tortilla in pot with sauce. Make sure the whole tortilla is covered and move to large casserole dish, lasagna pan, etc.

Next, place tbs of meat on the tortilla, followed by onion, cilantro, cheese, etc. Roll tortilla and place in dish seam side down. (You can also fold over filled tortilla and insert toothpick to hold it together.) Repeat procedure with all tortillas. When you have finished making all the enchiladas, pour remaining sauce over them and top with cheese. Place in 350 degree oven until cheese is melted. Top with guacamole and sour cream.

Hot out of the oven.

Refried Beans (made in the crockpot)

*You may or may not soak your beans overnight before cooking.


2 lbs pinto beans

1 lrg onion chopped

garlic to taste (can be minced from a jar)

salt to taste (I always use sea salt)

black pepper to taste

2 tsp cumin – depending on taste

approx. 10 cups of water


Rinse the beans in a colander. Pick out any bad beans.

Place all the ingredients in the crockpot. Take out any beans that are floating. Cover, and cook on HIGH for approx. 4 hrs and on LOW for approx. 2 hrs.

When done, uncover, and remove extra liquid. Leave enough liquid to reach the desired consistency when the beans are mashed. Mash beans with a potato masher to desired consistency.  Top with shredded cheese, if desired.

Serve warm. Store in air-tight containers in the refrigerator and use within 2 weeks, or freeze in ziplock bags for later use.

I prefer the darker beans.

Mexican Rice


1 cup rice

1 1/2 cup water

1 lrg chopped onion

3 cloves minced garlic

1 lrg chopped green pepper

dried or fresh basil to taste

pinch of cayenne or red pepper

1 (14 1/2-ounce) can diced tomatoes with green chiles

lemon pepper

approx 3 tbs olive oil

In medium pan heat olive, garlic, onion, green pepper and rice. Add seasonings. Add diced tomatoes and water. Cook for approx. 20 – 25 minutes.

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