Any one have any good ideas for supper for my husband tonight?

Question

I want to make him something new bc i'm tired of all the same old stuff we eat. I really would like it to be mexican food. But NOT Chicken Enchiladas or Tacos bc we have that alot. Problem is I only have like $20.00 to buy tihe stuff to cook so it can't be something that calls for alot of ingrediants.

Answer 1

Chili.

Answer 2

BIG BATCH OF CHILI

1 qt. tomatoes or 29 oz. can

3 cans 16 oz. chili beans

3 cans 16 oz. kidney beans

1 large green pepper

1 large onion

12 oz. bottle taco sauce

salt and pepper to taste

12 oz. jar chili sauce

5 lbs. hamburger (can be part ground pork)

1/2 qt. Mogen David red wine

Brown the meat. Add remaining ingredients and simmer. Cook at

least 30 minutes.

Serves 12 - 16. Leftovers freeze well. Good to serve with

cornmeal muffins and bowl of grated cheddar.

Answer 3

You can try foodnetwork. The link below shows

how to make a mexican meal for under $20.00

Answer 4

How about chili rellenos?  You can make an easy Americanized version or the traditional way.  I've done both and it's one of my family's favorites.

Traditional rellenos involve a whole poblano pepper, stuffed with cheese, dipped in batter and fried.  Best to google a recipe for that as I don't have the batter recipe handy.  

My easy weekend version is:

1 can of roasted green chilis (or fresh roasted if you can get them)

A few cups of shredded mexican or cheddar/colby cheese

Eggroll wrappers

oil for frying

Drain the peppers on papertowel so they are not wet.  Layout the eggroll wrapper with a point facing you.  Lay a few pieces of pepper on the wrapper, add a handful of cheese.  Take the bottom point of the wrapper and bring it up rolling in the filling bring in the sides.  Dip your finger in water and wet all the edges to seal the roll.  Set aside and make as many as you like.  Then fry each in hot oil until wrappers are crispy and golden.  Drain and serve.

Usually I top these with a green chili sauce.  You can buy canned green chili sauce (I think a good brand is Stokers) and just heat that up.  I like to make my own by browning cubed pork with some onions and garlic.  Add chopped green chilis, some canned diced tomatoes, chicken stock, lots of oregano, salt/pepper, a bit of cayenne or hot sauce to taste, and let that simmer for a few hours.  

I'm sorry I don't have a more precise recipe but I've been making it for so long I just do it, and the sauce I do a bit different each time.  But you can find recipes for these things online I'm sure.  Enjoy.

Answer 5

Mexican Chicken Soup 2006, Barefoot Contessa at Home, All Rights Reserved  

Show:  Barefoot Contessa  

Episode:  The Cat's Away  





4 split (2 whole) chicken b*****s, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large cloves garlic, chopped

2 1/2 quarts chicken stock, preferably homemade

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro leaves, optional

6 (6-inch) fresh white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken b*****s skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Answer 6

Get some mince, some chilli beans and corn and cook them up together and serve with some garlic bread.

Answer 7

Here's an easy, inexpensive and delicious dish for you to make.

MEXICAN CHICKEN CASSEROLE

1 chicken, cooked and cut in pieces (or 1 lb. ground beef)

1 med. pkg. tortilla chips

1/4 c. onion

1/4 c. chopped green pepper

Chili powder to taste (1 tsp.)

Garlic powder to taste (1/2 tsp.)

2 cans cream of chicken soup

1 can cream of mushroom soup

1 can Old El Paso tomatoes and green chilies (10 oz.)

1 sm. pkg. Cheddar cheese

In 9x13 pan place tortilla chips. Place meat over chips. Mix soups, can of tomatoes with green chilies, with chili powder, garlic, onion, and green peppers and pour over meat. Grate Cheddar cheese and sprinkle on top.

Bake at 350 degree for 1 hour. Can be prepared ahead of time and refrigerate until ready to bake. Serves 6-8.