Need recipes for mexican food?

Here's a great recipe for Six-Layer Mexican Dip. Very easy to make and tastes great!

http://lafango.com/fullofsmilez/media/2508-college...

Hope this helps!

Fiesta Chicken Casserole

o 1 pkg. (15 ounces) refrigerated pie crust (2 crusts)

o 1 jar (16 ounces) Pace® Thick & Chunky Salsa

o 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

o 1 cup sour cream

o 2 cups shredded Cheddar cheese (about 8 ounces)

o 1 pkg. (24 ounces) frozen whole kernel corn

o 2 cans (9.75 ounces each) Swanson® Premium Chunk Chicken Breast in Water , drained

o 1 can (about 15 ounces) black beans , rinsed and drained

Directions

Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake for 40 minutes or until the crust is golden brown.

Read more: http://www.kitchendaily.com/recipe/fiesta-chicken-...

I would do chilaquiles instead. Tamales take all day to make.

(Chilaquiles)

Serves 6

i n g r e d i e n t s

1 dozen stale corn tortilla

2 1/2 cups Mexican-style tomato sauce (below)

1/2 cup chicken broth

2 fresh or canned jalapeño chilies, or to taste, seeded and minced

(wear rubber gloves)

2 cups grated Monterey Jack (about 1/2 pound) or a combination of 1 cup Longhorn or Cheddar and 1 cup Monterey Jack.

1/3 cup Crema

Tomato Sauce

1 35-ounce can plum tomatoes, drained

1 onion, chopped coarse

2 garlic cloves, chopped coarse

2 fresh or canned jalapeño chilies, or to taste, seeded and minced (wear rubber gloves). You can also used canned chipotle chilies to add a nice smoky flavor.

3 tablespoons vegetable oil

In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.

In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Drizzle the crema over the chilaquiles and serve.