Old-Fashioned and Easy Mexican Recipes

My first job out of high school - back in the 1970's - was as a typist for a printing company. We did a lot of cookbooks for different groups, which was a popular fundraising pastime back in those days. The recipes below are Mexican recipes from some of those cookbooks. Perhaps you will find one that brings back memories of Cinco De Mayos gone by, or a new favorite!

From the 1981 "Symphony of Cooking" cookbook - recipes collected by the Springfield (Missouri) Symphony Guild

Chili Reneos

Did they mean chile rellenos? Who knows, but the recipe is certainly simple and could be added to with additional ingredients to make some spectacular variations!

1 - 4oz can chopped green chiles

3 C. shredded montery jack cheese

4 eggs, beaten

Mix together the chiles and cheese in an 8x8x2 pan. Pour beaten eggs over mixture. Bake 30 minutes at 350°. Cut in squares. Serve hot or cold. Serves 12-15

Tostada Dip

Hopefully, there is still something similar to the avocado dip called for in this recipe available in stores today!

1 can bean dip

1 package Kraft frozen avocado dip

1 carton sour cream

green onions

In quiche pan or pie pan, layer as follows: first layer - bean dip. Second layer - avocado dip. Third layer - carton sour cream. Fourt layer - green onions, with tops cut small. Dip with large Fritos.

From the cookbook compiled by the Martha Hall Circle of Hamlin Memorial Baptist Church, Springfield, Missouri.

Enchiladas

2 lbs. Ground beef

2 cups cheese, grated

2 cups chopped onion

1 tsp. crushed red peppers

2 pkgs. Chili powder

salt and pepper

15 tortillas

1 can enchilada sauce ("hot" sauce)

1 can cheddar cheese soup

1-1/2 cans (use the soup can) of tomato juice

Brown ground beef and chili powder. Remove from stove and add cheese, onion, peppers, salt and pepper. Toss to mix. Dip tortillas in enchilada sauce; fill with meat mixture and lay in long, greased baking dish. Heat 1 can cheddar cheese soup diluted with tomato juice and add remaining enchilada sauce. Pour over filled tortillas and put in over until piping hot, but not dry, 400° for 20 minutes. Serves 6-8.

Hot Tamale Pie

1 lb. Ground beef

2 tsp. chili powder

1 qt. corn meal mush - see recipe below

1 11-oz can tomato soup

small onion

salt to taste

Brown ground beef and onion. Add chili powder and tomato soup and salt. Line sides of baking dish and bottom with mush. Fill with meat mixture; cover and seal with mush. Bake 45 minutes in moderate (350°) oven.

Mush: bring 3 cups water to boil. Mix 1 cup cold water and 1 cup corn meal, then add to boiling water, stirring constantly until mixture comes to a boil again. Cover, turn off heat and let stand until thick.