The younger generation in the family has decided that this year instead of having the traditional turkey for Thanksgiving we will all bring Mexican food. Since most all have a second Thanksgiving to go to that will be traditional, I guess they didn't want to overload on Turkey.

I will be travelling 2 1/2 hours to get there, so need some ideas on recipes that travel well. Anyone have any good ones?

I have a great recipe for green chile chicken enchiladas, but unless you can keep it warm for 2 1/2 hours I wouldn't see the point in taking it. Unless you could make it there or warm it up once you got there.

Can you do a dessert? Or a side? I've also got good recipes for Sopapilla Cheesecake or Spanish Rice.

if you are traveling 2 1/2 hours to get there, there is a good chance that you will pass a taco bell. There is the 12 pack

I have made sopapilla Cheesecake before but don't do a lot of Mexican side dishes so suggestions welcome! I have also seen recipes online for Margarita Cake etc. Looking for tried and true recipes!

It might be easier to transport something cold, like ceviche. Also, taco dip, or mexican deviled eggs.

Then again, Herradura Resposada travels well, too.

lol

I make a really really simple Mexican casserole.

- 1 lb ground beef - brown and add taco seasoning.
- A package of those little cheap frozen burritos (whatever kind you wish).. lay them flat(ish) in an 8x8 pan (could use 8x13, but I would add a half pound ground beef).
- Cover burritos with the beef.. add 1 can enchilada sauce and then top with a carp ton of Mexican blend cheese.

Cover and bake at 350 for 30 mins. Super cheap, easy, fast and it is amazingly good.

As for travel... I would cook and reheat, unless you have a really good insulated bag. (We always have leftovers and it reheats well, almost better because the ingredients blend better.)

If you have access to purchase the Fiesta Brand Spanish Rice Seasoning, go get a bottle. We've got ours here at Walmart, it's in the Spanish food aisle.

This is the recipe on the side of the bottle that I've slightly modified (It's actually very similar to the recipe that used to be on the bottle!)

Spanish Rice Recipe

1 Tbs cooking oil
1 cup uncooked rice
1 can diced tomatoes (undrained)
1 Tbs Bolner's Fiesta Brand® Spanish Rice Seasoning
2 Cups water

Heat the oil in a pan that has a tight fitting lid. Add the rice and fry it until it starts to turn brown.(Watch it, once it's starts browning it goes quick) When you have them at a good golden brown, Pour in water, diced tomatoes& Spanish Rice Seasoning and bring to a boil Cover with a tight fitting lid and SIMMER on low heat for 20-30 minutes or until the water is absorbed.

Shucks, I thought this was a thread about Selma Hayak

it can be.....

Yum. This is the best stuff and my family has this every year that we do mexican for Christmas dinner. We use this shredded beef for Tacos:

Beef Carnitas

INGREDIENTS:
4 pounds chuck roast
1 (4 oz) can green chile peppers, chopped
4 tablespoons chili powder
Can of Beef Broth
1 1/2 teaspoon dried oregano
3 teaspoon ground cumin
2 cloves garlic, minced
¼ teaspoon salt

DIRECTIONS:

Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt. Mix well and rub over the meat.

Totally wrap the meat in the foil and place in crockpot. Pour beef broth in bottom of crockpot.

Cook until the roast just falls apart with a fork (I cooked on high for 4-5 hours then low for a couple of hours or cook on low all day 8-9 hours). Remove from crockpot and shred using two forks. RESERVE the broth.

After I shredded this I put it back in the crockpot and added back some reserved broth and kept adding cumin to taste. (My family adds alot of cumin - like maybe 2 TBL total).

I make something I call Chicken Sante Fe:

1 package chicken breast, cooked and shredded
2 cans Mexican stewed tomatoes
1 4oz can green chilis
1 can Rotel (whichever spiciness you prefer)
1/2 package Velveeta
2 cups minute rice (+2 cups water)
Tortillas

This is really easy to make ahead and reheat. Once your chicken is cooked and shredded, add back to pan and add tomatoes and chilis. Cook to reduce the liquids in half. While that is reducing, mix Rotel and Velveeta and melt together. The Minute Rice can also be cooked during that time. Once everything is done cooking and/or reheated, take a tortilla and put some rice in the middle, add some chicken mixture on top, and then drizzle some cheese/Rotel sauce over that. I love to top mine with avocado slices as well or sour cream. This is my husband's second favorite dish. (My chicken quesadillas are #1. )

Mexican corn would be very pretty and easy to make. I also think it would travel well.

I do not have a recipe to share because I hate the clutter and don't really cook a lot. I use allrecipe.com when I need to make something.

V V helpful, cheek.

What? It's colorful, yummy and easy to make!! I just don't have the "recipe" to share.

Mine would be:

Toss in a bag of corn
Throw in some red bell peppers
blah blah blah.

I'm sure are more detailed instructions on the interwbs.

plato = plate

tazón = bowl

taza = cup

finestra = window

porta = door

nina/nino - child/baby

Burrito = Yummy

Those are dishes?!

Make some jalapeno cornbread. It travels well, goes with Mexican food, and someone needs to bring bread/desert

My favorite Mexican Dish is Salma Hayek in "Once Upon A Time In Mexico". But since that wont travel and only serves one person, I would suggest stuffed poblanos. And I stuff mine with grilled turkey so its still sort of Thanksgivingish!
Pobalano Peppers
Grilled turkey spiced with, salt, pepper, cayenne, chili pwder, garlic and oregano
spanish rice (I cheat and use those steam packets)
Onions
bell peppers
jalepeno peppers
mushrooms
goat cheese
shreded cheddar

saute the veggies, roast the poblanos (and clean them), shred the grilled turkey, mix the shredded bird, the veggies and the rice together along with the goat cheese, spilt the roasted peppers and stuff them with the stuff, cover with the shredded cheese, stick in the oven till its bubbly hot, eat!

For an Appetizer that is always a crowd pleaser:

Spicy Bean Salsa

INGREDIENTS:
1 (15 oz) can black-eyed peas
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
3 stalks chopped green onions
½ chopped cucumber
1/2 cup chopped green bell pepper
1 (4 oz) can diced jalapeno peppers
1 (14.5 oz) can diced tomatoes, drained
1/2 cup Lite Spicy Italian-style salad dressing
1/2 teaspoon minced Garlic
Pinch of Chili Pepper
Pinch of Cumin

DIRECTIONS:
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, cucumber, jalapeno peppers and tomatoes. Season with dressing, garlic and spices; mix well. Cover, and refrigerate overnight to blend flavors. Serve with Tortilla Chips. (Add more Chili Pepper, Garlic & Cumin to taste, remember that the taste gets stronger overnite!)

My daughter will probably have the Salsa covered. She can make the Pioneer Woman's restaurant style salsa by heart and it makes a big batch.

Lots of good ideas though. Keep them coming!

Fine!

Black Bean and Corn Salad

10 min prep and will travel very well.

14 oz Black Beans rinsed and drained
2 cups FROZEN corn kernals
1 small red bell pepper seeded and chopped
1/2 red onion chopped
1 1/2 teaspoon cumin
2 teaspoons hot sauce
1 lime juiced
2 tablespoons olive oil
salt and pepper

Throw it all in a bowl. The frozen corn will help keep it chilled on the road. Toss before serving.