former Mexican Foods

Beyond the usual burritos and tacos, original Mexican foods can be traced back to the antique Aztecs who dined on an array of fruits and vegetables combined with fish, meats and many spices, and seasonings. Today, Mexican cuisine still varies greatly by region together with the central, western, and southeastern sections of the country, the substantial regions, the Oaxacan, and the Yucatan peninsula.

Mexican food recipes are typically full of two of the most often used staples in Mexican cooking; corn and beans. Corn is prepared and eaten in many ways and is a prime component in the country's cuisine along with garlic and both green and white onions.

Traditional Food

Along with corn and beans, peppers and rice are two of the other commonly used ingredients in original Mexican foods. Rice was first introduced to the residents of Mexican in the early 1500s after it was imported to Spain from Africa a few hundred years earlier. Spanish conquistadors invaded Mexico and brought along with them barley, rice, and wheat as well as many dissimilar spices.

You can fill your recipe box with your own tasty creations using the foods and flavorings of your choice. Do not be afraid to experiment when it comes to Mexican foods as there are so many variations you can try using a host of flavorful ingredients.

Simple Mexican Chicken Casserole Recipe

What You Need

2 refrigerated pie crusts 24 ounces of your popular chunky salsa 2 cans condensed cream of chicken soup 1-1/2 cups sour cream 2 cups cheddar cheese, shredded 24 ounce holder freezing corn 2 large cans chicken breast chunks in water, drained 1 can black beans, drained and rinsed 1 can refried beans Salt and pepper to taste

How to Make It

Preheat the oven to 300 degrees Fahrenheit. Allow the pie crusts to sit at room temperature while the oven is preheating to make them easier to handle.

In a large mixing bowl, merge the jars of salsa, the cans of cream of chicken soup, the sour cream, the cheese, corn, chicken, and the beans and mix well together. Add salt and pepper to taste. Pour the blend into a large rectangular baking dish.

Place the pie crusts on a lightly floured flat covering side by side overlapping each about 2 inches. Press the crusts together to seal and roll or form into a rectangular shape. Lay the pie crusts over top of the chicken blend and trim any excess edges. Cut a few small slits in the top of the crust to allow steam to escape.

Bake for 35 to 40 minutes at 350 degrees or until the crust has turned golden brown. Serve with fresh salad.

You can authentically vary this recipe using dissimilar types of cheeses, substituting the refried beans with pinto or more black beans, and by production your own salsa using fresh vegetables. You can also use boneless, skinless chicken breasts cut into pieces and stir fried before adding to the casserole and baking in the oven.

Serves 6

former Mexican Foods

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