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Beef Quesadillas

Category: Snacks
Servings: 4


  • 3/4 pound ground beef
  • 1/2 cup refried beans
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 4 flour tortillas ( 8 inches)
  • 2 tablespoons butter or margarine, melted
  • 1-1/3 cups shredded taco cheese
  • Paprika

In a skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies,oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through. Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of the unbuttered side. Sprinkle with 1/3 cup cheese; fold in half. Place on a lightly greased baking sheet. Sprinkle with paprika. Bake at 475 degrees for 10 minutes or until crisp and golden brown. Cut into wedges.

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Breakfast Wraps

Category: Breakfast
Servings: Serves 4 to 6


  • 3 Tbsp. Margarine or Butter
  • 8 Eggs
  • 1/4 Cup Canned Chopped Green Chiles, drained
  • Salt, Pepper and Cayenne pepper to taste
  • El Mexicano Flour Tortillas
  • 1/2 Cup Shredded Jack or Cheddar Cheese
  • Your Favorite Salsa

Heat tortillas and keep them warm. In a medium skillet, heat margarine or butter over medium heat. Scramble eggs. Just before eggs set, stir in chiles. Remove from heat. When eggs are set add salt, pepper and cayenne pepper to taste and gently stir in cheese. Spoon equal amounts onto tortillas, add a teaspoon of salsa and fold burrito style - bottom over filling, then left and right sides overlapping in the center.

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Mexican Pizza

Category: Lunch
Servings: Serves 4 - 6


  • El Mexicano Flour Tortillas
  • 1 packet Taco seasoning
  • 1 lb. ground beef
  • 3/4 Cup water
  • 1-15-oz. can refried beans
  • 8 oz. chopped, canned green chilies
  • taco sauce
  • 1 bunch green onions, chopped
  • 1/2 lb. grated cheddar or jack cheese

Brown ground beef and drain. Stir in taco seasoning and 3/4 Cup water. Simmer for five minutes. Spread a tortilla with refried beans, then with the meat mixture. Layer on green chilies, onions and taco sauce. Top with cheese and bake in 400 degree F oven until cheese melts.

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Category: Lunch
Servings: Serves 4


  • 2 Tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 2 Tbsp. flour
  • 2-15 oz. cans stewed tomatoes
  • 2-4 oz. cans chopped green chilies
  • 12 El Mexicano corn tortillas
  • 1-15 oz. can refried beans
  • 2 small onions, minced
  • 1 lb. jack or longhorn cheese, shredded
  • 4 eggs

In a heavy saucepan, saute the garlic in oil. Blend in flour; stir in tomatoes and green chilies. Simmer 5 minutes. Heat tortillas on a hot griddle until slightly crisp. For each serving, place a tortilla on an ovenproof plate (or microwave-safe plate if microwaving). Top with a thin layer of refried beans, minced onion, shredded cheese and a dipper of sauce. Layer three tortillas this way on each plate ending with the cheese topping. Top with remaining sauce. Place plates in 325 degrees F oven (or in microwave oven) until cheese melts. Top each stack with a fried egg and serve immediately.

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Taco Salad

Category: Lunch


  • El Mexicano Tortilla Chips
  • 1 packet taco seasoning
  • 1 lb. ground beef
  • 1-15 oz. can kidney beans
  • 3/4 Cup water
  • 1 head lettuce, shredded
  • 2 tomatoes, chopped
  • 1/4 Cup chopped green onions
  • 1/2 Cup oil and vinegar dressing

Brown ground beef and drain. Add taco seasoning, beans and water. Simmer for 5 minutes. Toss lettuce, tomatoes and onions with dressing and place on a plate. Top with meat and slightly crushed tortilla chips.

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Shrimp Or Chicken Burritos

Category: Dinner
Servings: Makes 4 to 6


  • 2 pounds chicken breast, sliced into thin strips
  • or
  • 2 pounds shrimp, peeled, deveined, cut into 1/2" chunks
  • oil for stir frying
  • El Mexicano Flour Tortillas
  • shredded jack cheese
  • green chile sauce

Heat oven to 350 degrees F. Heat tortillas and keep warm. Stir fry the chicken or shrimp in small batches in a very hot oiled skillet. In the center of each tortilla place about 1/2 C chicken or shrimp. Sprinkle with cheese and 2 Tbsp. green chile sauce. Roll tortillas up and place seam side down in a baking pan. Top with green chile sauce and cheese and bake until cheese melts.

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Chicken Fajitas

Category: Dinner
Servings: Serves 6 - 8


  • 3 cloves garlic, crushed
  • 1/4 Cup soy sauce
  • 1/4 Cup olive oil
  • 1/8 Cup red wine vinegar
  • 1 Tbsp. orange juice
  • 1 Tbsp. lime juice
  • 1 Tbsp. lemon juice
  • 1/8 tsp. black pepper
  • 1/8 tsp. onion powder
  • 2 pounds chicken breast, sliced into thin strips
  • 3 whole green chiles, sliced into thin strips (optional)
  • El Mexicano Flour Tortillas
  • shredded cheddar or jack cheese
  • 1 large sliced red onion (optional)

In a covered bowl shake together the first 9 ingredients. Add chicken, shake again and refrigerate 2 hours. Remove chicken with a slotted spoon and sauté in small batches in a very hot skillet. Sauté the green chiles. Place chicken and green chiles on hot flour tortillas, top with cheese and fold tortillas in half.
If desired, sauté sliced onion in olive oil until well browned and use as a topping.

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Vegetarian Tacos

Category: Dinner


  • 10-12 El Mexicano Corn tortillas
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 1 cup sliced mushrooms
  • 1 small jalapeno, seeded and finely chopped
  • 1 large tomato, chopped
  • 1 15 oz. can pinto beans, drained, rinsed
  • 2/3 cup vegetable stock
  • 3 cups chopped fresh spinach
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 tablespoon cumin

Heat olive oil in large saute pan over medium-high heat. Add onion, garlic, peppers, mushrooms and tomato. Saute 5 minutes.
Add spices and saute another 2 minutes. Add vegetable stock and simmer for an additional 5 minutes. Reduce heat; add the pinto beans to heat through. Add the spinach and stir until wilted.
Heat tortillas individually in microwave covered by a dampened towel to hold heat. Microwave for 35 seconds. Fill each tortilla with a half a cup of filling. Roll up tortilla and enjoy

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Shrimp Nachos

Category: Appetizers


  • 1 lb. medium shrimp, cooked and randomly chopped
  • 8 oz. cream cheese, softened
  • 2 jalapenos, seeded and minced
  • 2 garlic cloves, minced
  • 1 Tbs. plus 1 tsp. chopped cilantro
  • 3/4 cup Monterey jack cheese, shredded
  • 3/4 cup chedder cheese, shredded
  • Tortilla chips
  • Green onions, chopped for garnish

Boil shrimp until pink, approximately 4 minutes. Refrigerate until chilled. Chop the shrimp, set aside. While shrimp is chilling, cream together all other ingredients except the tortilla chips and green onions. Blend in shrimp. Spread mixture evenly onto each chip. Arrange each chip onto a baking sheet and broil until golden. Garnish with chopped green onions before serving.

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Guacamole Authentico

Category: Appetizers
Servings: 24


  • 4 ripe avocados, peeled, seeded
  • 1 tsp ground cumin
  • 1 ripe, medium Roma tomato, seeded, diced
  • 1/2 cup minced sweet white onion
  • 2 chilies, seeded, minced
  • 1/4 cup chopped cilantro leaves
  • 4 Tbsp fresh lime juice
  • Hot pepper sauce, sea salt, white pepper to taste

Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently - leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired. Serve with colorful tortilla chips.

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Mexican Rice And Pinto Beans

Category: Sauces and Side Dishes
Servings: 8


  • 1 tablespoon margarine or butter
  • 2 garlic cloves, chopped
  • 1 poblano chile, seeded and chopped
  • 3/4 cup uncooked regular long grain white rice.
  • 1 (14 1/2 ounce) can ready-to-serve chicken broth
  • 1/4 cup water
  • 1 (15.5 ounce) can pinto beans, drained
  • 1/2 cup frozen corn kernels
  • 1/2 cup chili sauce

1. Melt margarine or butter in a large skillet over medium heat. Add garlic and chile; cook and stir 1 to 2 minutes or until tender. add rice; cook and stir 1 minute.

2. Slowly stir in broth and water. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes.

3. Add beans and corn; mix will. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in chili sauce. Cook until thoroughly heated.

Additional Comments:
Top this rice with chopped fresh tomatoes.

Poblano chiles are 4 to 5 inches long and very dark green. They are mild and slightly spicy.

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Taco Cheese Quesadillas

Category: Snacks
Servings: 6


  • 4 (8 inch) El Mexicano flour tortillas
  • 2 cups shredded taco-flavored cheese blend
  • 4 Italian plum tomatoes
  • 2 tablespoons chopped fresh cilantro
  • 4 teaspoons oil

1. Place 2 tortillas on ongreased cookie sheet. Sprinkle each with 3/4 cup cheese. Arrange tomotoes over cheese; sprinkle with cilantro. Top with remaining tortillas.

2. Brush tops of quesadillas with 2 teaspoons oil. Broil 4 to 6 inches from heat for 1 to 2 minutes.

3. Remove from broiler. With 2 pancake turners, carefully turn quesadillas over. Brush with remaining 2 teaspoons oil. Sprinkle tops with remaining 1/2 cup cheese.

3. Return to broiler; broil an additional 1 to 2 minutes or until cheese is melted and quesadillas are light and golden brown. Cut each into 6 wedges.

Additional Comments:
For an alternative way to flip the quesadillas, cover them on the cookie sheet with another sheet and invert them, removing the top sheet when inverted. Continue broiling the quesadillas on the second cookie sheet.

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Beef Fajitas with Guacamole Salsa

Category: Dinner
Servings: 4


  • 1 package taco seasoning mix
  • 3 tablespoons lime juice
  • 1 tablespoon honey
  • 1 pound boneless beef sirloin steak, cut into bite-sized strips
  • 1 large onion, cut into thin wedges
  • 2 medium yellow, green and/or red bell peppers, cut into thin lengthwise strips
  • 1 medium tomato, chopped
  • 1 medium avocado, pitted, peeled and chopped
  • 2 tablespoons finely chopped red onion
  • 2 teaspoons lime juice
  • 8 (6-inch) El Mexicano flour tortillas, heated

1. Reserve 2 teaspoons taco seasoning mix for salsa. In a shallow glass baking dish, combine remaining taco seasoning mix, 3 tablespoons lime juice and honey; mix well. Add beef strips; toss to coat. Let stand at room temperature for 15 minutes to marinate.

2. Meanwhile, in medium bowl make guacamole salsa by combining reserved taco seasoning mix, tomato, avocado, red onion, and lime juice. Mix well and set aside.

3. Spray a large skillet with nonstick cooking spray. Heat over high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion wedges; cook and stir 2 minutes. Add onion wedges; cook and stir an additional 1 to 2 minutes or until beef is of desired doneness and vegetables are crisp-tender.

4. Spoon about 1/2 cup beef mixture down center of each warm tortilla; roll up. Serve with guacamole salsa and if desired, sour cream.

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Taco Salad Tostada

Category: Appetizer
Servings: 6


  • 1 (14.25 ounce) package El Mexicano tostada
  • 1 pound ground beef
  • 1 1/2 cups shredded lettuce
  • 1 tomato, chopped
  • 1 1/2 cups Shredded Cheddar Cheese
  • 1/2 cup ordinary Salsa

Cook and season meat as desired

  1. Heat the fried tostada on oven at 350 degrees F or via ordinary toaster for 2 to 3 mins. or until crisp and lightly browned.
  2. Spread each tortilla with 1 tsb of Nacho Cheese Sauce; top with meat mixture and lettuce. Crumble 1 Taco Shell over each tostada; top with tomato, cheese and salsa.
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Shrimp/ Crab Salad Tostada

Category: Appetizer
Servings: 6


  • 1 pack El Mexicano tostadas
  • 3/4 pound  Shrimp or lump crabmat
  • 1 cup salsa of choice
  • You may also want to add:
  • 1 tablespoon fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 1/2 tablespoon vinegar
  • Salt to taste
  • 1 chopped fresh jalapeno, if desired for heat.
  • 1/2 teaspoon cumin
  • Salad: 1 1/2 cups of cabbage, lettuce, or greens of choice, shredded



  1. Mix the shrimp or crabmeat, salsa, and the extra ingredients if desired.
  2. Heat the fried tostada on oven at 350 degrees F or via ordinary toaster for 2 to 3 mins. or until crisp and lightly browned.
  3. Top each tortilla with 1/4 cup greens and 1/2 cup crabmeat mixture. I like to use cabbage for its crunch and for the extra nutrition, but spinach greens also pack more vitamins than iceberg lettuce.
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