Best 12 Mexican Gump Recipes

MEXICAN SOUP

Steps:

• Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

GUACAMOLE - REAL AUTHENTIC MEXICAN "GUAC"

Steps:

• Slice avocados in half. Discard the seed. Scoop out of shell with a spoon. Place in bowl.
• Add juice of one fresh lime immediately to prevent browning. Use a fork and mash to desired consistency.
• Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
• Add juice of second lime and then salt to taste. Stir just slightly, until incorporated.
• Add jalapeño to taste.
• Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
• a side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

MEXICAN CHICKEN GUMBO

Steps:

• Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
• Boil 3lbs of chicken. Let cool, then cube. Set aside.
• In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
• Dump both cans black beans into colander and rinse. Set aside.
• In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
• Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

MEXICAN GUMP

Steps:

• Bring a pot of water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain.
• While the macaroni is cooking, crumble the ground beef into a skillet over medium-high heat. Add the onion, and cook and stir until browned. Drain off the grease. Reduce the heat to medium, and mix in the corn, tomatoes, cheese and cooked noodles. Cook, stirring gently, until bubbly.

MEXICAN GUMBO

Steps:

• In a large sauce pan, brown the ground beef.
• Drain beef.
• Add onion and garlic. Cook until the onion has softened.
• Add the remaining ingredients, bring to a boil, and reduce heat. Cover and simmer.
• Prepare the rice.
• Combine the rice and contents of the sauce pan.
• Enjoy!