Mexicanhotpot Recipes

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MEXICAN HOTS

A family recipe passed down from my Grandmother - this beef mix makes good hamburgers, and a pretty decent meatloaf. Use your imagination for different toppings (such as salsa or Campbells Pepperjack Cheese soup for your meatloaf) Both - freeze well for future use

Provided by The Thorn of Hudson

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mexican Hots image

Steps:

  • Mix all ingredients.
  • form into your hamburger patties, or meatloaf (it's your choice).

Nutrition Facts : Calories 308, Fat 15, SaturatedFat 5.5, Cholesterol 129, Sodium 484.3, Carbohydrate 14.6, Fiber 1.9, Sugar 2.9, Protein 27.4

1 lb hamburger
1/2 cup breadcrumbs
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1 onion, small diced
1 green pepper, diced
1/2 teaspoon dried sage
3/4 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper flakes

MEXICAN HOT POT

Make and share this Mexican Hot Pot recipe from Food.com.

Provided by Beeks

Categories     Meat

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11



Mexican Hot Pot image

Steps:

  • Brown meat in hot oil in a dutch oven.
  • Add onions and saute until tender.
  • Add remaining ingredients and simmer uncovered for 11/2 hours.

1 lb stewing beef
2 tablespoons oil
1/2 cup chopped onion
1 (28 ounce) can tomatoes
1 can tomato soup
1 teaspoon salt
1/4 teaspoon thyme
4 teaspoons chili powder
1 can sliced mushrooms, drained
2 teaspoons Worcestershire sauce
2 (14 ounce) cans kidney beans, undrained

MEXICAN SUPPER POT

Help your kids learn to cook, with this simple one pot tasty meal - serve with tortilla chips for a hands-on meal

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 45m

Yield Easily halved

Number Of Ingredients 8



Mexican supper pot image

Steps:

  • Heat the oil in a medium saucepan until hot, tip in the onion and let it sizzle and turn golden (4-5 minutes) as you stir occasionally. Add the mince and cook until it's no longer pink, stirring to break it up and scraping the bottom of the pan so it doesn't stick. If it does, add a splash of oil.
  • Tip the tomatoes into the mince, then fill the can with water and pour this in. Add the tomato purée, give it all a good stir and let it come to the boil. Simmer, covered, for 25 minutes to cook the mince through.
  • Stir in the rice from both packets and let it heat through gently, then stir in the parsley. Serve with tortilla chips.

Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium

2 tbsp sunflower or vegetable oil
1 onion , chopped
450g pork (or turkey) mince
400g can chopped tomatoes
3 tbsp tomato purée
2 x 250g sachets ready-cooked Mexican rice (see tip)
a handful of fresh parsley , roughly chopped
plain tortilla chips , to serve

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