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YUCATAN STYLE PICKLES ONIONS
Cebollas Encurtidas Estilo Yucateca

~Shared by Linda H., Rosharon, TX

Both white and purple pickled onions are served as condiments in the Yucatan. The purple variety is generally served with cochinita pibil, and both make great additions to sandwiches. Blanching them for a few seconds first takes some of the sharpness out of the onions, making them good for people who like raw onions but find them difficult to digest. In the Yucatan, either spices or habanero chiles are added to the onions. The habaneros are extremely hot, but try adding a thinly sliced habanero if you like a very hot condiment.

2 large white or purple onions, peeled and thinly sliced
½ teaspoon whole black peppercorns
½ teaspoon whole allspice
½ tablespoon dried oregano leaves
2-3 sprigs thyme
1 cup fruit vinegar
½ cup bitter orange juice (or use half sweet orange juice and half fresh lime juice)
salt to taste

Immerse the onions in boiling water for a few seconds to blanche them. Rinse immediately in cold water. Drain and place the onions in a nonreactive bowl or glass jar.

Add all remaining ingredients, cover and refrigerate for at least 3 hours, and preferably overnight, before serving. Makes about 1 quart.

Source: www.mexconnect.com


MARINATED RED ONIONS

~Shared by Linda H., Rosharon, TX

Amazing bright pink marinated red onions. These are a wonderful addition and add great taste to pork carnitas.

1 Red Onion
2 limes
kosher salt

Cut onion in half width wise, remove the skin, then slice very thin. (approx 1/8"-use a mandoline if available)  Lay out the onions in a nonreactive container  Season onions with salt and juice of two limes.

Mix until well incorporated.  Let the onions sit for about 1/2 hour to marinate.

When onions are ready, they will be a beautiful deep pink color.

Source: cookeatshare.com


MEXICAN MINI QUICHE

~Shared by Linda H., Rosharon, TX

Cream Cheese Pastry (per 24):
1/2 cup butter, softened
3 oz. cream cheese, softened
1 cup flour

Press in 24 mini muffin cups (or use refrigerate pastry cutout with cookie cutter)

Filling:
4 oz. shredded Monterey Jack cheese
4 oz. can diced green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 tsp. salt
1/8 tsp. pepper

Put cheese and chilies in cups.  Whisk rest of ingredients; pour over.  Bake at 350 for 30 minutes.

VARIATION: Use bulk sausage and cheddar cheese


FIESTA DEVILED EGGS

~Shared by Linda H., Rosharon, TX

Serves: 16

8 hard boiled eggs   
1/2 cup shredded cheddar cheese   
1/4 cup mayonnaise   
1/4 cup salsa   
2 Tablespoons sliced green onion   
1 Tablespoon sour cream   
salt to taste   

Slice eggs in half lengthwise, remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Evenly fill the egg whites. Lightly sprinkle with paprika if desired. Chill until ready to serve.

Source: The Daily Recipe


HOT MEXICAN SPINACH DIP

~Shared by Linda H., Rosharon, TX

1 pkg. (9 oz.) frozen spinach, thawed, squeezed to drain, chopped
1 pkg. (8 oz.) light Neufchatel cream cheese, softened (not tub variety)
1/2 cup shredded carrots
1/2 cup sour cream
1/8 tsp. onion powder
1/2 tsp. dried dill weed
Pinch cayenne pepper, or to taste
1 jar (2 oz.) sliced pimientos, drained

In 1 quart microwave safe casserole, combine all ingredients; mix well. Cover with microwave safe waxed paper or plastic wrap.

Microwave on HIGH for 3 to 5 minutes or until hot, stirring twice during cooking. Serve immediately with crackers and fresh vegetable dippers.

Makes: 2 cups.


JICAMA CHILI DUST

~Shared by Linda H., Rosharon, TX

This is EXCELLENT and low cal!

Juice of 1 Mexican lime
1/4 to 1/2 pound jicama, peeled and cut into sticks  
4 teaspoons chili powder
2 tablespoons salt

Squeeze lime juice over ice cold jicama sticks just before serving. Mix chili powder and salt and serve in a small bowl for dipping with sticks.

Makes about 1/4 cup dust.


ENCHILADA MEATBALLS
 
~Shared by Linda H., Rosharon, TX

2 cups crumbled corn bread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend

In a large bowl, combine the corn bread, ½ cup enchilada sauce and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 18-22 minutes or until meat is no longer pink.

Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.

Yield: about 4-1/2 dozen.


MEXICORN
(More like Mexican Mac & Corn)

~Shared by Linda H., Rosharon, TX

1 c. DRY macaroni
1 – 15 oz can whole kernel corn
1 15 oz can creamed corn
½ c. melted butter
½ C chopped onions
1 can Rotel tomatoes
1 C. grated Velveeta cheese

Mix all together.  (DO NOT Cook the macaroni)  Pour into a 9x13 pan.  Bake uncovered for 30 min and covered for 30 minutes at 350 degrees.

This makes a 2 quart casserole.  I am always tempted to double it but don’t unless you are expecting 15 or more very hungry people.

Source: The Houston Post, around 1990


MI CASA CASSOULET WITH ADOBE TWISTS

~Shared by Linda H., Rosharon, TX

A fiesta for your tastebuds. (Also known as Camp Cook's Casserole) Complete the meal with a green salad.

1 1/4 pounds lean ground beef or 1 pound fully cooked ground beef
1/2 cup onion, chopped
3 tablespoons dry taco seasoning mix
1 can (15 ounces) Mexican style chopped tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1/3 cup ripe black olives cut lengthwise in fourths
3 tablespoons fresh parsley, chopped
4 ounces reduced-fat Monterey Jack cheese, shredded
1 can (11 1/2 ounces) refrigerated cornbread twists
1 egg yolk, slightly beaten
1 tablespoon water

Saute beef and onion in a large skillet over medium heat until beef is no longer pink and onions are limp, stirring to break up ground beef into medium sized crumbles. Drain off drippings.

If using fully cooked ground beef, saute onion until limp, add beef and stir until warm. Proceed as directed below.

Open can of tomatoes and discard 2 tablespoons of the liquid.

Add taco seasoning mix, tomatoes with remaining liquid, beans, olives and chopped parsley to meat and onion mixture. Mix lightly.

Spoon mixture into 9x12-inch baking dish. Sprinkle with cheese   Divide cornbread twists and press each piece to 10 inches. Twist strips while shaping in lattice pattern over mixture. Press each strip to side of dish making sure they adhere to sides of the dish.

Brush twists with mixture of egg and water.  Bake at 350ºF for 15 minutes or until lightly browned.

Serves 4 to 6.

Source: Texas Beef Council and Beef It's Whats For Dinner.


LEAN PICADILLO PIE

~Shared by Linda H., Rosharon, TX

Picadillo is a Mexican minced pork filling, usually featuring olives and raisins, used for stuffing chiles, tamales and such. Here this inspired filling is the basis for a baked cornmeal-crusted oven pie.

1 1/2 pounds lean ground pork
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 (14 1/2-ounce) can diced tomatoes
3/4 cup raisins
12 pimiento-stuffed olives, sliced
2 tablespoons chopped almonds
3 tablespoons chili powder
2 (14 1/2-ounce) cans chicken broth
2 cups cornmeal

Heat large nonstick skillet over medium heat; cook and stir pork, onion, green pepper and garlic for 5 minutes, until pork is lightly browned.

Stir in tomatoes, raisins, olives, almonds and chili powder. Cover and simmer for 10 minutes.

Bring chicken broth to a boil in a large saucepan; gradually stir in cornmeal; mix well.

Spoon cornbread mixture into 13x9-inch baking dish sprayed with nonstick cooking spray. Top with pork mixture. Cover with foil.

Bake at 350 degrees F for 30 minutes. Cut into squares to serve.

Serves 12.

Nutrition Facts
Calories 250 calories ,  Protein 10 grams ,  Fat 8 grams
Sodium 500 milligrams ,  Cholesterol 25 milligrams
Saturated Fat 2 grams ,  Carbohydrates 33 grams

Source: Pork, The Other White Meat.


CHICKEN AND CHEESE ENCHILADAS

~Shared by Linda H., Rosharon, TX

Linda H.’s own original recipe.

2 cloves garlic minced
½ large onion, chopped
8 oz cream cheese
1 tub Seasoned shredded chicken
4 Tbsp chopped fresh parsley
4+ oz Monterrey Jack cheese grated
4-8 oz cheddar
1 ½ C. Heavy cream
Fresh flour tortillas

Microwave garlic and onion covered for 30 sec.  Add cream cheese and nuke for 30 sec more to soften.  Stir in chicken, parsley, and Jack cheese.  Place some of the mix on each tortilla and roll up.  Place seam side down in greased 9x13.  Sprinkle with Cheddar and pour cream over all .  Be sure all tortillas are moistened.  Bake at 350 for 30 minutes – cover for the first 20 then uncover until bubbly all over and top begins to brown.

Serve with Pico de Gallo or Salsa


LINDA'S TEX-MEX BEEF ENCHILADAS

~Shared by Linda H., Rosharon, TX

Linda H.’s own original recipe.

1 lb ground beef
1 small chopped onion
1 glove garlic
8 oz cream cheese
8 oz shredded Cheddar
4-8 oz shredded Monerrey Jack
1 sm can Hatch green chilis (mild or hot)
10 flour tortillas
8 oz heavy cream

Brown beef wih onion and garlic.  Melt cream cheese into mixture.  Add chilis.

Warm each tortilla in a non-stick pan.  Only a couple of seconds on each side.  Place some of the beef in the tortilla and add some of the cheeses.  Roll and place seam side down in a 9x13 casserole dish.  Sprinkle cheese on top.  Pour cream over.  Place in 350 degree oven for thirty minutes – 20 covered and 10 uncovered.

Variations:  Add corn or frozen, thawed chopped spinach to inside.  Add salsa to beef mix.


EASY SAUSAGE EMPANADAS

~Shared by Linda H., Rosharon, TX

1/4 pound bulk pork sausage
2 tablespoons finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano, crushed
1 tablespoon chopped pimiento-stuffed olives
1 tablespoon chopped raisins
1 egg, separated
1 15-oz. package prepared pie crusts (2 crusts)

Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink. Drain and discard drippings. Stir in olives and raisins. Beat the egg yolk slightly; stir into sausage mixture, mixing well. Unfold crusts and cut into 3-inch rounds with biscuit cutter. Place about 2 teaspoons of sausage filling on half the cutouts. Top with remaining dough. Moisten fingers with water and pinch dough to seal edges. Slightly beat the egg white; gently brush over top of empanadas. Bake in a 425 degree F. oven for 15-18 minutes, until browned. Serve hot.

Serves 12

Serving Suggestions
Make the filling ahead of time, cover and chill. These will disappear quickly, so plan for a double batch.

Source: The Other White Meat


TORTILLA CASSEROLE

~Shared by Linda H., Rosharon, TX

1 jar (24 oz.) thick and chunky salsa
1 cup half-and-half
2 tsp. chili powder
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 cups corn kernels
1 can (15-1/2 oz.) black beans, rinsed and drained
1 red bell pepper, finely chopped
12 corn tortillas, halved
4 cups shredded Monterey Jack cheese
1 container (15-1/2 oz.) part skim ricotta cheese
1/4 cup chopped fresh cilantro or parsley

1. Preheat the oven to 350 º F. Grease one 9" x 13" baking dish or two 8"square dishes. Mix the salsa, half-and-half and chili powder. In another bowl, mix the spinach, corn, beans and bell pepper.

2. Layer the 9" x 13" baking dish as follows: 3/4 cup of the sauce, 6 tortilla halves, half of the vegetables, 3/4 cup sauce, 1-1/3 cups Jack cheese, 6 more tortilla halves and the ricotta. Repeat the layering once (without ricotta). Spread with the remaining sauce and Jack cheese. Sprinkle with cilantro.  Alternatively, divide the ingredients between the two 8" dishes.

3. Cover the casserole with foil and bake for 30 minutes. Uncover and bake for 25 minutes longer. Let stand 10 minutes.

Makes 10 servings


CHICKEN TORTILLA BAKE

~Shared by Linda H., Rosharon, TX

3 sm. cans chicken, chopped or 1 cooked chicken, boned and cut in small pieces
2 cans seeded green chilies, chopped
1 sm. can evaporated milk
1 can undiluted chicken soup
1 doz. tortillas
1 med. onion, chopped
1/2 lb. cheddar cheese, grated

Combine all ingredients except tortillas and cheese. In casserole, place a layer of tortillas that have been torn into strips; add a layer of the chicken mixture and a little cheese. Build alternate layers until all is used; cover top layer with more cheese and bake 30 to 40 minutes in medium oven.

Yield: 8 servings


BLACK BEAN, CHIPOTLE & TURKEY TAMALE PIE

~Shared by Linda H., Rosharon, TX

Cooking Time: 2 hours
Yield: 4-6 servings

6 cups water
1-1/2 cups white cornmeal
1 teaspoon salt
2 cups cooked black beans with broth
1 (4 oz.) can chopped green chiles (1/2 cup)
½ cup finely chopped onion
2 garlic cloves, minced
2 tablespoons ground hot chile or to taste
1 chipotle chile (reconstitute if dried) finely minced
1 teaspoon ground cumin
2 pounds coarsely chopped cooked turkey
1 cup mixed shredded Monterey Jack cheese and Cheddar cheese

Grease a 3-quart casserole dish. Heat 3 cups of the water to boiling in a large heavy saucepan. Mix cornmeal, salt, and remaining 3 cups of water together in a bowl and pour into boiling water, stirring constantly. Cook until thickened into a mush, about 30 minutes. Before mush cools, line bottom and sides of prepared casserole with three-fourths of the mush, reserving remaining mush for the top. Preheat oven to 325F (165C).

Combine black beans, green chiles, onion, garlic, ground chile, chipotle chile, and cumin in a large saucepan. Cook, stirring, over low heat to blend flavors. Add turkey and cook until hot. Spoon turkey mixure into the lined casserole and cover with reserved mush. Bake, uncovered, 2 hours or until filling is bubbly and topping is browned. Top with cheese and bake until cheese melts.

Source: Jane Butel's Southwestern Kitchen Cookbook by Jane Butel


MEXICAN BUBBLE PIZZA

~Shared by Linda H., Rosharon, TX

1 1/2 lb. lean ground beef
1 (1.25-oz.) pkg. Taco Seasoning Mix
3/4 cup water
1 (10 3/4-oz.) can condensed tomato soup
1 can Pillsbury Grands Buttermilk Biscuits
8 oz. (2 cups) shredded Mexican blend cheese
2 cups shredded lettuce
2 tomatoes, chopped
1 cup Thick 'n Chunky Salsa
1 (2 1/4-oz.) can sliced ripe olives, drained
1 (8-oz.) container sour cream
3 green onions, sliced, if desired

1. Heat oven to 375F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.

2. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.

3. Bake at 375F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.

4. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.


MEXICAN PASTA WITH BLACK BEANS

~Shared by Linda H., Rosharon, TX

3/4 lb. fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 clove garlic, minced
1 tbsp. vegetable oil
1 can (15 oz.) black beans, rinsed and drained (about 1-1/3cups)
1 can (10 oz.) mild enchilada sauce
1 3" pickled jalapeño chili if desired, chopped fine
1/4 cup sour cream
to taste freshly grated Monterey Jack or sharp cheddar
2 scallions, sliced thin

In a 6-qt. kettle bring 5 qt. salted water to a boil for pasta.  Cook pasta until tender, about 12 minutes.  While pasta is cooking, in a 2 - 3-qt. heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened.  Add beans, enchilada sauce, and jalapeño and simmer gently, stirring occasionally, until thickened, about 6 minutes.

Remove pan from heat and stir sour cream, and salt sauce to taste.  In a colander drain pasta well and in a large bowl toss with sauce.

Serve pasta sprinkled with cheese and scallions.

Makes 2 generous servings.


MEXICAN SPINACH CASSEROLE

~Shared by Linda H., Rosharon, TX

1 (10-oz.) pkg. Green Giant® Frozen Creamed Spinach
1 (7-oz.) pkg. (3 1/2 cups) uncooked elbow macaroni
1 (10-oz.) can tomatoes with chilies, un-drained
1/2 cup sour cream
6 oz. (1 1/2 cups) shredded Cheddar cheese

Heat oven to 350°F. Prepare spinach and cook macaroni as directed on packages.

In ungreased 2-quart ovenproof casserole, combine cooked spinach, cooked macaroni, tomatoes with chilies, sour cream and half of the cheese; mix well. Top with remaining cheese.

Bake at 350°F. for 20 minutes or until thoroughly heated and cheese is melted.

6 servings


MEXICAN SKILLET CHICKEN DELICIOSO

~Shared by Linda H., Rosharon, TX

FILLING:
2 cups of tortilla chips, slightly broken up
1 cup shredded hot pepper monterey jack cheese
2 1/2 cups chopped cooked chicken
1 cup sour cream
1/2 cup chopped onion
1 can cream of chicken soup
1 can chopped green chilies, drained

TOPPING:
2 6 ounce packages of yellow cornbread mix
1 1/3 cups of milk
1 cup shredded cheddar cheese

Preheat oven to 400.  Grease a large cast iron or ovenproof skillet.  Sprinkle tortilla chips evenly in skillet.  Add Monterrey jack cheese. 

In a bowl, combine chicken, sour cream, onion, soup and chilies and mix well.  Spoon chicken mixture over the Monterrey jack cheese.  In another bowl combine cornbread mix and milk and stir til smooth.  Stir in cheddar cheese and spoon over chicken mixture.  Spread evenly. Bake in 400 degree oven for 30-40 minutes or until golden brown.

Source:  "New Tastes From Texas"


MEXICAN FIRE RICE

~Shared by Linda H., Rosharon, TX

2 2/3 cups water
1 1/3 cups uncooked long grain white rice
1 pound ground pork breakfast sausage
1 (16 ounce) jar picante sauce
1 (8 ounce) container sour cream
8 ounces Cheddar cheese, shredded

1. In a medium saucepan, bring the water to a boil. Stir in the rice.  Reduce heat, cover, and simmer 20 minutes.

2. Preheat oven to 350 degrees F.

3. In a skillet over medium heat, cook the sausage until evenly brown.

4. In a medium baking dish, mix the cooked rice, cooked sausage, picante sauce, and sour cream. Top with Cheddar cheese.

5. Bake 20 minutes in the preheated oven, until cheese is bubbly.


BORRACHO BEANS

~Shared by Linda H., Rosharon, TX

Serves 16

Around Mexico City, many taco stands serve salsa borracho, or "drunken sauce." These sauces are fortified with pulque, a fermented beverage made from the agave plant. As "drunken" dishes crawled north towards the border, and away from the source of pulque, beer became the ingredient of necessity. Borracho beans do not keep as well as other beans

4 cups uncooked beans (preferably pinto beans)
4 quarts water
1 pound bacon or salt pork, chopped
2 serrano chilies, chopped
1 cup cilantro, chopped
1 tomato, chopped
3 cloves garlic, peeled
1 teaspoon freshly ground pepper
Salt to taste
1 can beer

In a large stockpot, combine all ingredients and boil for 2 to 3 hours, until the beans are tender.

Tip: Because beans take so long to cook, they are traditionally made in large batches. Leftover beans, once they are well cooled, can be frozen in smaller portions.

They are great as a side dish, or as the base for tostadas, chalupas, or enfrijoladas.


FIESTA ENCHILADAS WITH PUMKIN SAUCE

~Shared by Linda H., Rosharon, TX

2 cups Tyson Fajitas Chicken Strips, diced
6 green onions, thinly sliced
1 container Gordo's Cheese Dip, plain or jalapeño
1 15-ounce can pumpkin
2 1/2 cups water
2 cloves garlic
1 jalapeño pepper, quartered and seeded
1 teaspoon chili powder
Coarse salt and ground pepper to taste
10 6-inch corn tortillas
Shredded Mexican blend cheese

In bowl, combine chicken, onions and 2 tablespoons cheese dip; set aside. In blender, place pumpkin, water, garlic, jalapeño and chili powder; hold the top to the blender as it will be very full; process until smooth. Taste to add salt and pepper. Place 1 cup pumpkin sauce in bottom of 12- by 8-inch pan. Divide chicken mixture into 10 portions; fill tortillas with chicken mixture and roll up, placing seam side down in dish. Spoon remaining sauce evenly over tortillas. Dot top with desired amount of remaining cheese dip.  Sprinkle evenly with desired amount of Mexican cheese. Bake at 425° 25 to 30 minutes, uncovered, or until cheese is golden and sauce is bubbling.

Source: The Charleston Gazette 


PUEBLO GREEN CHILE STEW

~Shared by Linda H., Rosharon, TX

Yield: 4 servings

Senator Joe Montoya from New Mexico was famous for this stew. He won the Capitol Chile Cook-off more than once with this recipe. Absolutely critical: you must serve flour tortillas on the side for scooping up the great sauce. The stew may be frozen for up to three months.

2 pounds boneless pork, cut into 1-inch cubes
3 Tbsp. all-purpose flour
2 Tbsp. butter, lard or bacon drippings
1 C. chopped onion
2 garlic cloves, minced
3 C. canned or fresh chopped peeled tomatoes
1 tsp. salt
1/2 tsp. ground Mexican oregano
1/4 tsp. ground cumin
20 fresh green chilies, parched, peeled & chopped

Lightly coat pork cubes with flour. Melt butter in a large heavy skillet or saucepan. Add pork cubes a few at a time, stirring to brown well. Push to the side of the pot. Add onion and garlic, cook until onion is soft. Stir in the browned meat.

Add tomatoes, then salt, oregano and cumin. Cover and simmer 1 hour, stirring occasionally and adding water as needed. Add the green chilies; simmer 30 minutes or longer, adding a little more water if necessary, until flavors are well blended. Taste and adjust seasonings.

Source:  JANE BUTEL


ROAST POBLANO-TOMATILLO SOUP WITH HOJA SANTA

~Shared by Linda H., Rosharon, TX

1/4 cup all-purpose flour
4 tablespoons unsalted butter -- softened (1/2 stick)
3 poblano chiles -- roasted, peeled and
1 onion -- finely diced
12 tomatillos -- peeled and quartered
3 garlic cloves -- minced
1 1/2 Cups Chicken Stock
1/2 cup cream
2 cups  milk
1 cup fresh cilantro leaves
1 cup  hoja santa- Mexican Root Beer plant
10 ounces  queso montasio
salt and pepper -- to taste
Yellow Pepper Sauce
Pico De Gallo

Mix the flour and the butter into a smooth paste.

Combine the poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a heavy saucepan. Bring to a boil, then reduce heat and let simmer for 5 minutes. Add the flour paste, stirring continuously to dissolve until the soup begins to thicken. Stir in the cilantro, hoja santa and cheese. Pour the soup into a blender and purée to the desired texture (smooth or coarse). If puréed to a smooth texture, strain before serving.

Season with salt and pepper. Drizzle with the Yellow Pepper Sauce and serve with Pico de Gallo.


EM'S SWEET POTATO CHIPOTLE SOUP

~Shared by Linda H., Rosharon, TX

2 tablespoons olive oil
1 large yellow onion, diced
4 medium sweet potatoes, peeled and diced
4 cups vegetable stock
2 tablespoons honey
1 teaspoon chipotle pepper (canned in adobo sauce) or more to taste, minced*
Salt, to taste
Pepper to taste
Crème fraîche or sour cream, for garnish

In a saucepan, heat the oil and onion over medium heat until onion is translucent and soft, about 5 minutes. Add sweet potatoes and stock. Increase heat to high and bring to boil. Reduce heat and simmer for about 30 minutes or until potatoes are soft.  Remove from the heat. Stir in honey, chipotle chilies and salt and pepper to taste. Purée in a blender.

Ladle into bowls and garnish with crème fraîche or sour cream.

Makes 8 servings


CHICKEN POZOLE

~Shared by Linda H., Rosharon, TX

1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
Salt
1 red onion, sliced in half
One large 6-pound 9-ounce can of hominy, drained and rinsed
4 large cloves of garlic, peeled
2 Tbsp dried oregano (Mexican oregano if you have it)
Garnishes:
1/4 whole cabbage, thinly sliced
1 tomato, cored, chopped
1 avocado, peeled, chopped
1 red onion, peeled, chopped
1 large bunch cilantro, chopped
1 large bunch watercress, chopped
Mexican cheese, Queso Fresco, sliced
Several red radishes, thinly sliced
2 limes, cut into wedges
Chopped seeded jalapeno or serrano chiles, or other chile peppers
Tostadas or tortilla chips

Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.

Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender,  hold down the cover and blend until completely puréed.

Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

Serve pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.

Serves 6.

Source: Simply Recipes


MEXICAN PASTA SALAD

~Shared by Linda H., Rosharon, TX
 
8 oz uncooked pasta
1 can(15oz) black beans
1 can(15oz) whole kernal corn
1 can(15oz) garbanzo beans, drained
1/2 cup chopped fresh cilantro
1/2 to 1 bell pepper, chopped
2 cups grated cheese
1/2 cup sliced olives
1 1/2 to 2 cups salsa
 
Cook pasta according to pasta directions. Drain, rinse in cold water and drain well.  Drain and rinse black beans.  Drain corn and garbanzo beans.  Combine all ingredients in recipe except salsa.  Add about 1 cup salsa and mix.  Refrigerate to blend flavors.  Before serving, moisten to taste by stirring up 1 cup more salsa.  Serve in bowl lined with tortilla chips.  Garnish with dollop sour cream, salsa and sprig of cilantro.


CHICKEN CHIPOTLE

~Shared by Linda H., Rosharon, TX

4 boneless skinless chicken breasts
1/2 cup chopped yellow onions
2 cloves garlic
1 tablespoon salt
8 ounces cream cheese, room temperature
1 cup milk
4 canned chipotle chilies
salt and pepper
paprika (to garnish)

4 servings

Put the chicken breasts, onion, garlic cloves and 1 Tablespoon of salt in large pot and add water to cover.

Bring to a boil, then reduce to a simmer and cook 20 minutes. Drain well.

While chicken is cooking, preheat the oven to 325 degrees Fahrenheit and grease a 9x13 baking dish.

Combine the cream cheese, milk, chiles and salt and blend well, then season to taste with salt and pepper.

NOTE: If you're not sure how much heat you want in your sauce, start with one or two of the chipotles, and taste the sauce.

Place the chicken in the baking dish and pour the sauce over the top.

Sprinkle with paprika and bake 20 minutes.


CROCKPOT CHICKEN ENCHILADA CASSEROLE

~Shared by Linda H., Rosharon, TX

27 oz. can enchilada sauce
2 cups diced chicken
2 cans cream of chicken soup
4 oz. can sliced black olives
2 corn tortillas
1 large onion, chopped
8 oz. pkg. sharp cheddar cheese, grated

Cook chicken and shred.  Mix soup, olives and onions.  Cut tortillas in wedges.  Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to the top.  End with cheese on top.  Cook on low temperature all day in crockpot.


MEXICAN PASTA WITH BLACK BEANS

~Shared by Linda H., Rosharon, TX

3/4 pound fusilli or other spiral-shaped pasta
1/3 cup finely chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
15-ounce can black beans, rinsed and drained (about 1 1/3 cups)
10- ounce can mild enchilada sauce
3-inch pickled jalapeño chili if desired, chopped fine (wear rubber gloves)
1/4 cup sour cream
freshly grated Monterey Jack or sharp Cheddar to taste
2 scallions, sliced thin

In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. Cook pasta until tender, about 12 minutes. While pasta is cooking, in a 2- to 3-quart heavy saucepan cook onion and garlic in oil over moderately low heat, stirring occasionally, until softened. Add beans, enchilada sauce, and the jalapeño and simmer gently, stirring occasionally, until thickened, about 6 minutes. Remove pan from heat and stir sour cream and salt to taste into sauce. In a colander drain pasta well and in a large bowl toss with sauce. Serve pasta sprinkled with cheese and scallions.

Serves 2 generously.

Source: MomsMenu.com


QUICHE MEXICANA

~Shared by Linda H., Rosharon, TX

1 (10") flat refrigerated pie crust
6 eggs, beaten
1 green bell pepper, chopped
1 medium onion, chopped
1/4 tsp. Lawry's garlic powder with parsley
1 Tbsp. vegetable oil
3/4 lb. ground beef
1.25 oz. pkg. Lawry's taco spices and seasonings mix
8 oz. can tomato sauce
1 cup (4 oz.) grated cheddar cheese
1/2 cup milk

Press pie crust into 10" pie plate. Brush inside of pie crust with small amount of beaten eggs. Set remaining eggs aside; keep refrigerated. Bake pie crust, uncovered, in 425F oven for 5 minutes.

Remove pie crust. Reduce oven temperature to 350. In medium skillet, saute bell pepper, onion and garlic powder with parsley in oil until crisp-tender.  Remove and set aside. In same skillet, brown ground beef until crumbly; drain fat. Add taco mix and tomato sauce; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15-20 minutes. Stir in sauteed vegetables.  In medium bowl, combine remaining eggs, 3/4 cup cheese and milk; stir in meat-vegetable mixture.  Pour mixture  into pie crust.  Bake, uncovered, for 40 minutes at 350.  Sprinkle with remaining 1/4 cup cheese and bake 5 minutes longer or until knife inserted in center comes out clean.  Let stand 5 minutes before serving.


MEXICAN OMELETTE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
4 eggs
1/4 cup half and half
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter or margarine
1 (13-ounce) container Salsa & Cheese Bowl
1/4 cup diced green chiles
Chopped tomatoes
Sour Cream
Cilantro
 
Mix eggs, half and half, oregano and salt and pepper with fork.  Coat heated pan with butter.  Add egg mixture and spread over bottom of pan.  When egg mixture thickens, spread with Salsa & Cheese and chiles.  Fold over.  Top omelette with tomatoes, sour cream and cilantro.


CHILE 'N' CHEESE SPIRALS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
4 ounces cream cheese, softened
1 cup (4 ounces) shredded Cheddar cheese
1 can (4 ounces) diced green chiles
3 green onions, sliced
1/2 cup chopped red bell pepper
1 can (2.25 ounces) chopped olives
4 (8-inch) soft flour tortillas
Salsa
 
Combine cream cheese, Cheddar cheese, chiles, green onions, red pepper and olives in medium bowl.  Spread 1/2 cup cheese mixture on each tortilla; roll up.  Wrap each roll in plastic wrap; chill for 1 hour. Remove plastic wrap; slice each roll into 6 (3/4-inch) pieces.  Serve with salsa for dipping.


SEVEN LAYER DIP
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 can (16 ounces) refried beans
1 package (1.25 ounces) taco seasoning mix
1 container (8 ounces) sour cream
1 container (8 ounces) refrigerated guacamole
1 cup (4 ounces) shredded Cheddar cheese
1 cup salsa
12 can (4 ounces) diced green chiles
2 large green onions, sliced
Tortilla chips
 
Combine beans and seasoning mix in small bowl.  Spread bean mixture in 8-inch square baking dish.  Top with sour cream.  Continue layering dip with guacamole, cheese, salsa and chiles, finishing with a layer of green onions.  Serve with chips


TORTILLA LASAGNA
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 tablespoon vegetable oil
1 to 1-1/2 pounds ground chicken or turkey
1-1/2 cups (2 small) chopped green and /or red bell peppers
1 cup (1 small) chopped onion
1 can (4 ounces) diced green chiles
1 package (1.25 ounces) taco seasoning mix
1 jar (16 ounces) taco sauce, divided
10 (8-inch) soft flour tortillas, divided
2 cups (8 ounces) shredded Mexican cheese blend or Monterey Jack cheese, divided
Sliced avocado
Chopped cilantro
 
Preheat oven to 375 degrees.  Grease a 13 x9 x2-inch baking dish.  Heat oil in large skillet.  Add chicken; cook, stirring occasionally, until no longer pink.  Stir in bell peppers, onion, chiles and seasoning mix.  Reduce heat to low; cook, stirring occasionally, until vegetables are slightly tender.  Spread 1/2 cup taco sauce onto bottom of prepared baking dish.  Cover with 5 tortillas.  Spread with half of chicken mixture and 1/2 cup taco sauce.  Sprinkle with 1 cup cheese.  Repeat with remaining ingredients.  Bake for 15 to 20 minutes or until heated through and cheese is melted.  Top with avocado and cilantro.


CHILI-CHICKEN ENCHILADAS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
Nonstick cooking spray
3 cups (12 ounces) shredded Cheddar and /or Monterey Jack cheese
1-1/2 cups sour cream
3/4 cup roasted red pepper, drained and chopped
1 can (8 ounces) diced green chiles
2 cups diced cooked chicken
1 can (10 ounces) enchilada sauce
8 (8 inch) soft flour tortillas
 
Preheat oven to 350 degrees.  Spray a 13 x 9-inch glass baking dish with cooking spray.  Reserve 1-1/2 cups cheese, 1/2 cup sour cream and 1/4 cup each red pepper and green chiles; set aside.  Mix chicken with remaining cheese, sour cream red poppers and green chiles in medium bowl.  Spread about 2 teaspoons enchilada sauce over each tortilla.  Top each with 1/2 cup chicken mixture.  Roll up tortillas; arrange, seam side down, in baking dish.  Top tortillas with remaining enchilada sauce. Sprinkle with the reserved cheese.  Cover with foil.  Bake for 50 to 60 minutes or until hot, removing foil during last 5 minutes of baking time.  Spoon reserved sour cream over top and sprinkle with the reserved red pepper and green chiles.


SALSA-CHILI RICE BAKE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
Nonstick cooking spray
1 cup long-grain rice
1 cup salsa
3/4 cup chicken broth
1 can (4 ounces) diced green chiles
1/2 teaspoon minced garlic
1/4 cup shredded Cheddar cheese
 
Preheat oven to 350 degrees.  Spray a 1-1/2 quart casserole with cooking spray.  Combine all ingredients except cheese in large bowl.  Pour into casserole. Bake covered, for 45 to 50 minutes.  Sprinkle with cheese.  Let stand for 5 minutes.


REFRIED BEANS OLE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
Nonstick cooking spray
2 cans (16 ounces) refried beans
1/2 cup salsa
1 can (4 ounces) diced jalapenos or diced green chiles
1 cup (4 ounces) shredded Colby & Monterey Jack cheese
4 slices bacon, crisply cooked and crumbled
1/3 cup sour cream (optional)
4 teaspoons chopped cilantro (optional)
 
Preheat oven to 375 degrees.  Spray a 2-quart casserole or 9-inch baking dish with cooking spray.  Combine refried beans, salsa, jalapenos, cheese and bacon.  Spoon into casserole; cover.  Bake for 30 minutes or until hot.  Top with sour cream and cilantro before serving, if desired.


MEXICAN PASTA SALAD
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
3 cups (8 ounces) rotini pasta
1 package (1.25 ounces) taco seasoning mix
1/2 cup sour cream
1/4 cup water
1 tablespoon vinegar
1 cup cherry tomato halves
1 can (4 ounces) diced green chiles
1/2 cup diced green bell pepper
1 can (1.25 ounces) sliced olives, drained
2 green onions, sliced
2 taco shells, coarsely crushed
1/2 cup salsa
1/2 cup (2 ounces) shredded Cheddar cheese
 
Cook pasta according to package directions (do not overcook); drain.  Rinse with cold water until cooled; drain.  Stir together taco seasoning mix, sour cream, water and vinegar in large bowl until blended.  Stir in pasta, cherry tomatoes, green chiles, bell pepper, olives and green onions.  Microwave crushed taco shells on HIGH (100%) 30 to 45 seconds.  Place pasta in serving bowls.  Top with salsa, crushed taco shells and cheese just before serving.


SOUTH-OF-THE-BORDER SALAD WITH CREAMY LIME DRESSING
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
SALAD
 
4 taco shells, crushed
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 package (1.25 ounces taco seasoning mix
3/4 cup water
1 package (5 ounces) mixed salad greens
1 cup cherry tomato halves
1/2 cup jalapenos, coarsely chopped
1/2 cup shredded Cheddar & Monterey Jack cheese
1 avocado, pitted, peeled, sliced and sprinkled with lime juice
 
Microwave crushed taco shells on HIGH (100%) 30 to 45 seconds.  Heat oil in large skillet over medium-high heat.  Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water.  Bring to a boil.  Reduce heat to low; cook for 2 to 3 minutes or until mixture is thickened, stirring occasionally.  Remove form heat.  Combine salad green, crushed taco shells, tomatoes and jalapenos in large bowl.  Divide mixture onto four serving plates.  Sprinkle each salad with cheese; top with chicken strips and avocado slices.  Serve with Creamy lime Dressing.
 
CREAMY LIME DRESSING
 
1/3 cup sour cream
3 tablespoons chopped cilantro
2 tablespoons lime juice
1 tablespoon each vegetable oil and milk
1/4 teaspoon salt
 
Combine all ingredients in a small bowl; stir until blended.


CHICKEN TACO SALAD WRAPS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 ripe large avocado, pitted, peeled and diced
3/4 cup peeled and diced jicama
2 teaspoons lime juice
2 tablespoons vegetable oil
1 pound boneless chicken breasts, cut into strips
1 package (1.25 ounces) taco seasoning mix
3/4 cup water
8 taco shells, coarsely crushed
12 large Bibb lettuce leaves
1/2 cup (2 ounces) shredded Mexican blend cheese
1/4 cup chopped fresh cilantro
1 jar (8 ounces) taco sauce
 
Stir together avocado and jicama with lime juice in small bowl; set aside.  Heat oil in large skillet over medium-high heat.  Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink.  Stir in taco seasoning mix and water.  Bring to a boil.  Reduce heat to low; cook for 2 to 3 minutes or until mixture is thickened, stirring occasionally.  Remove form heat.  Microwave crushed taco shells on HIGH (100%) 1 minute.  Spoon 1/3 cup chicken filling onto each lettuce leaf; layer with taco shells, avocado mixture, cheese and cilantro.  Wrap lettuce around filling and serve with taco sauce.


CHICKEN RANCH TACOS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 box (4.7 oz) taco shells
3 cups cut-up deli rotisserie chicken
1 package (1.25 oz) taco seasoning mix
1/2 cup ranch dressing
1-1/2 cups shredded lettuce
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/4 cup sliced green onions (4 medium), if desired
Salsa, if desired
Additional ranch dressing, if desired
 
Heat oven to 325 degrees.  Heat taco shells in oven as directed on box.  Meanwhile, in medium microwavable bowl, place chicken.  Sprinkle with taco seasoning mix, toss gently to coat.  Microwave uncovered on HIGH 2 to 3 minutes or until hot.  Stir in 1/2 cup dressing.  Spoon warm chicken mixture into heated taco shells.  Top with lettuce, tomato, cheese and green onions.  Drizzle with salsa and additional dressing.


DOUBLE CHEESE AND BEAN NACHOS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
4 cups small round corn tortilla chips
1 cup refried beans (from 16-oz can)
1/2 cup salsa
2 tablespoons pickled jalapeno slices, drained, chopped (from 12-oz jar)
1/2 cup chopped green onions (8 medium)
2 cups shredded Mexican cheese blend (8 oz)
 
Heat oven to 400 degrees.  Line 12-inch pizza pan or 15 x10 x 1-inch pan with foil; spray with cooking spray.  Spread half of chips evenly on pan.  In small bowl, mix refried beans and salsa.  Drop about half of mixture by small spoonfuls over chips.  Top with half each of jalapeno slices, onions and cheese.  Repeat layers ending with cheese.  Bake 10 to 12 minutes or until cheese is melted.  Serve immediately.


SEVEN-LAYER TACO SALAD
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 bag (12 oz) torn salad greens
3 medium tomatoes, seeded, chopped
8 medium green onions with green tops, sliced (1/2 cup)
1-1/4 cup light mayonnaise
1 package (1.25) taco seasoning mix
2 packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
2 cups shredded sharp Cheddar cheese (8 oz)
6 oz tortilla chips (about 36) broken, if desired
 
In a 13 x 9-inch (3 quart) glass baking dish, layer salad greens, tomatoes and onions.  In a 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions.  Top with chicken and cheese.  Cover tightly with plastic wrap.  Refrigerate at least 1 hour or until serving time.  Top individual servings with tortilla chips.


CHICKEN AND CHEESE FLAUTAS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
6 flour tortillas
1 cup finely shredded hot pepper Monterey Jack cheese (4 oz)
3/4 cup shredded cooked chicken
3/4 teaspoon ground cumin
1/3 cup salsa
4 teaspoons vegetable oil
Guacamole, if desired
Sour cream, if desired
 
Heat tortillas as directed on package.  Meanwhile, in a small bowl, mix cheese, chicken and cumin.  Place about 1/4 cup chicken mixture on each warm tortilla.  Top each with scant 1 tablespoon salsa.  Roll up tightly; secure each with toothpick.  Brush filled tortillas with oil.  In 10-inch skillet, cook filled tortillas over medium heat 4 to 6 minutes, turning occasionally, until filling is hot and tortillas are toasted.  Remove toothpicks.  serve with guacamole and sour cream.


CHILI TACO SALAD
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1/2 cup salsa
1/2 cup chili sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 lb extra-lean (at least 90%) ground beef
1/2 teaspoon garlic salt
1 can (11 oz) Mexicorn whole kernel corn,red and green peppers
1 bag (10 oz) mixed salad green (6 cups)
1 medium tomato, chopped (1/2 cup)
1 cup small corn chips
 
In a small bowl, mix salsa, chili sauce, cumin and chili powder until well blended.  Set aside.  In a 12- inch nonstick skillet, break up ground beef; sprinkle with garlic salt.  Cook over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.  Add corn and 1/4 cup of the salsa mixture; cook and stir 1 minute.  On individual serving plates, layer salad greens, beef mixture and tomato.  Drizzle with some of salsa mixture; sprinkle each with 1/4 cup corn chips.  Drizzle with remaining salsa mixture.


NACHO CASSEROLE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 lb lean (at least 80%) ground beef
1 tablespoon taco seasoning mix
1/3 cup sweet-spicy French dressing
1 can (10-3/4 oz) condensed fiesta nacho cheese soup
1 can (14.5 oz) Mexican-style diced tomatoes, undrained
1 can (15 oz) pinto beans, drained, rinsed
1-1/2 cups shredded Cheddar cheese
4 cups nacho-flavored tortilla chips, coarsely crushed
1 cup shredded lettuce
1 can (2-1/4 oz) sliced ripe olives, drained, if desired
 
Heat oven to 375 degrees.  In a 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.  Stir in taco seasoning mix, dressing and soup.  Spoon evenly into ungreased 8-inch square (2-quart) baking dish.  Spread tomatoes and beans on top of beef mixture. Sprinkle cheese evenly over top..  Cut  a 12 x 9-inch sheet of foil; spray with cooking spray.  Cover dish with foil, sprayed side down.  Bake 30 minutes.  Uncover dish; bake 8 to 10 minutes longer or until edges are bubbly.  Top with chips, lettuce and olives before serving.


CHEESY CHICKEN ENCHILADA SOUP
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 cans (10-3/4 oz each) condensed 98% fat-free cream of chicken soup with 30% less sodium
1 can (10 oz) enchilada sauce
2 cups milk
1 cup shredded reduced-fat Cheddar cheese
1 package (9 oz) frozen cooked southwestern-flavored chicken strips, thawed, chopped
3/4 cup crushed tortilla chips
 
In a 3-quart saucepan, mix all ingredients except tortilla chips.  Cook over medium heat, stirring occasionally until thoroughly heated and cheese is melted.  Top individual servings with tortilla chips.


QUICK QUESADILLA
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 flour tortillas for burritos
1/4 cup shredded Cheddar cheese
2 tablespoons real bacon pieces
1 medium green onion, sliced
1/4 cup salsa
 
Heat closed contact grill 5 minutes.  When grill is heated, place 1 tortilla on bottom grill surface.  Quickly top with cheese, bacon and onion.  Place remaining tortilla on top.  Close grill; cook 4 to 5 minutes or until tortillas are crisp and cheese is melted.  Cut into wedges; serve with salsa.


CHILI CHEESE DIP AND POTATO WEDGES
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 package (24 oz) frozen potato wedges with skins
1/2 lb lean (at least 80%) ground beef
1 small onion, chopped
8 oz prepared cheese product, cut into chunks
1 can (8 oz) tomato sauce
1 can 4.5 oz) chopped green chiles, drained
 
Heat oven to 450 degrees.  Bake potato wedges as directed on package.  Meanwhile, in large saucepan, cook ground beef and onion over medium-high heat 5 to 7 minutes stirring occasionally, until beef is thoroughly cooked; drain  Stir in cheese, tomato sauce and chiles.  Cook over low heat until cheese is melted and mixture is hot, stirring frequently.  Serve hot potato wedges with cheese dip


CHILES RELLENOS PUFFS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1-1/2 cups water
1/2 cup butter or margarine
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3/4 cup shredded sharp Cheddar cheese
2 cans (4.5 each) chopped green chiles, drained
 
Heat oven to 400 degrees.  Spray 24 regular-size muffin cups with cooking spray.  In a 3-quart saucepan, heat water and butter over high heat to a full rolling boil.  Remove from heat.  Stir in flour cornmeal and salt until mixture forms a dough and all lumps have disappeared.  Gradually stir in beaten eggs until well blended.  Stir in both cheeses and the chiles.  Spoon dough  evenly into muffin cups, filling each 3/4 full.  Bake 25 to 29 minutes or until golden brown.  Cool 2 minutes; remove from muffin cups.  Serve warm.


ICED MEXICAN COFFEE
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1 cup milk
1/4 cup chocolate-flavored syrup
1/4 cup tequila, if desired
2 tablespoons sugar
2 tablespoons instant coffee granules or crystals
1/2 teaspoon ground cinnamon
3 cups crushed ice
Whipped cream, if desired
Cinnamon sticks, if desired
 
In blender, place all ingredients except ice, whipped cream and cinnamon sticks.  Cover; blend on high speed until mixed.  Add ice; cover and blend until slushy.  Top individual servings with dollop of whipped cream and cinnamon stick.


BAKED CRESCENT CHURROS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) refrigerated crescent dinner rolls
2 tablespoons butter or margarine, melted
 
Heat oven to 375 degrees.  In small bowl, mix sugar and cinnamon; set aside.  Unroll dough; separate into 4 rectangles.  Press each to 6 x 4-inch rectangle, pressing perforations to seal.  Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture.  Top each with remaining rectangle; press edges lightly.  Brush tops with melted butter.  With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips.  Twist each strip 3 times; place on ungreased cookie sheet.  Bake 9 to 11 minutes or until golden brown and crisp.  Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.


EASY STRAWBERRY MARGARITA DESSERT
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1-1/4 cups crushed pretzels
1/4 cup sugar
1/2 cup butter or margarine, melted
 
FILLING
 
1 package (10 oz) frozen strawberries in syrup, thawed
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup frozen (thawed) concentrated margarita mix
1 cup whipping cream, whipped
Fresh strawberries, if desired
 
In small bowl, mix all crust ingredients,  Press firmly in bottom of ungreased 8 or 9-inch springform pan.  Refrigerate while making filling.  In large bowl with wire whisk, mix thawed strawberries until broken into small pieces.  Beat in condensed milk and margarita mix until well blended.  Fold in whipped cream.  Pour into crust-lined pan.  Freeze at least 3 hours our until firm.  Cut into wedges to serve.  Garnish with fresh strawberries.


CHILI DOG TACOS
 
~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.
 
1/2 lean (at least 80%) ground beef
1/2 cup salsa
1 can (16 oz) pinto beans, drained
10 taco shells
10 hot dogs
1/4 cup shredded Cheddar cheese
1/4 cup finely chopped onion
 
Heat oven to 375 degrees.  In 8-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.  Stir in salsa and beans.  Cook until thoroughly heated.  Meanwhile, heat taco shells as directed on box.  In 10-inch nonstick skillet, cook hot dogs over medium-high heat 2 to 3 minutes, turning frequently, until browned.  Place hot dogs in taco shells; top each with ground beef mixture, cheese and onion.


TORTILLA SHRIMP GRILL

~Shared by Mary S., Nashville, TN
 
4 Soft Taco Size Flour Tortillas
1 large cored and finely chopped Pineapple peeled
1 Red Bell Pepper finely chopped
1 Green Bell Pepper finely chopped
1 small Red Onion finely chopped
3 Tbsp. Cilantro chopped
2 Tbsp. Parsley chopped
1 Serrano Chile minced
1/2 cup Vegetable Oil
4 Tbsp. Lime Juice
20 uncooked, peeled and deveined. Shrimp
 
Combine the pineapple, peppers, onion, cilantro, parsley, chili and 1/2 of the oil and lime juice together in a medium glass bowl. Season with salt and pepper to taste. Cover and chill for 50 minutes. Prepare the BBQ (High heat). Combine the remaining oil and lime juice together and add shrimp; toss to coat with marinade. Grill until opaque, about 1 minute per side. Grill tortillas on each side for 30 seconds. Place 5 shrimp onto each tortilla. Spoon on salsa and serve.


MEXICAN LASAGNA

~Shared by Mary S., Nashville, TN
 
6 Corn Tortillas
1 lb. lean Ground Beef
1 medium Onion diced
1 can (2 1/2 oz.) Early California® sliced Black Olives drained
1 (10 oz.) can Enchilada Sauce
1 1/2 cups grated Cheddar Cheese
Sour Cream

Brown ground beef with onion. Drain fat and add enchilada sauce and olives. Simmer 5 minutes. In bottom of round 2 qt. casserole, place 1 tortilla and layer on meat sauce and 1/2 cup cheese. Repeat layering 5 times. Top with remaining cheese. Cover and bake at 400 degrees F for 25 minutes. Remove, let stand 5 minutes. Cut into wedges and serve with sour cream.


BREAKFAST BURRITOS

~Shared by Mary S., Nashville, TN
 
4  Flour Tortillas
4 Eggs
1 large Tomato diced
1/2 lb. Sausage
1 large Potato peeled and grated
1 cup Mozzarella or Cheddar Cheese grated
Salsa
 
Cook ground sausage in pan, add potatoes, cook until brown. Drain fat. Warm tortillas according to package. Scramble eggs. Divide all ingredients evenly among the four tortillas. Season to taste with salsa or salt and pepper. Fold tortillas and serve immediately.


CROCKPOT TACO SOUP
 
~Shared by Mary S., Nashville, TN
 
1 pound lean ground beef -- browned and drained
2 packages taco seasoning mix
1 16oz can tomatoes with green chilis -- undrained
1 16oz can black beans -- undrained
1 16oz can corn -- undrained
1 can black olives -- chopped or sliced
1 medium onion -- chopped
1/2 bell pepper -- chopped
4 tomatillos (optional) -- chopped

Place everything in a large crockpot, add water, if necessary, to fill. Cook on Low for 5 or more hours until flavors are blended. Top each bowl with a handful of shredded cheddar cheese. Serve with sour cream, taco chips and salsa on the side.

Serves 6.

NOTE: Taco seasoning can be cut in half for those who like it less spicy.


MEXICAN CASSEROLE

~Shared by Mary S., Nashville, TN
     
1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese

Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

Preheat oven to 350F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture. Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese over the top. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.
 

FOUR PEPPER SALSA

~Shared by Mary S., Nashville, TN
 
1/2 teaspoon crushed red pepper
2 large poblano peppers - roasted
1 large yellow bell pepper - roasted
1 cup tomato - diced
1/2 cup red onion - diced
1/4 cup fresh cilantro - coarsely chopped
2 tablespoons orange juice
3 tablespoons fresh lime juice
2 tablespoons jalapeno - seeded and minced
salt and pepper - to taste

In a medium bowl, combine crushed red pepper, roasted poblano, bell pepper, tomato, red onion, cilantro, orange juice, lime juice, jalapeno, and salt and pepper. Cover and chill.


CHILI CON QUESO

~Shared by Mary S., Nashville, TN

1 pound ground beef
1/2 cup chopped green onion
3/4 cup chopped green pepper
1 can (8 ounce) tomato sauce
1 can (4 ounce) chopped green chiles
1 tablespoon Worcestershire sauce
1 package (1 pound) cheese spread, cubed (Velveeta)
1 teaspoon ground red pepper
paprika to taste
unsalted corn chips

Brown ground beef and drain. Add remaining ingredients except corn chips and simmer for 30 minutes. Serve with corn chips.


HUEVOS RANCHEROS

~Shared by Mary S., Nashville, TN

6 tablespoons vegetable oil
8 5-in. corn tortillas
2 14 oz. cans whole tomatoes in juice
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 tablespoon chopped canned chipotle chiles in adobo
2 cloves garlic, coarsely chopped
1 teaspoon salt
8 large eggs

Preheat your oven to 200º F. Place oven-proof dinner plates in oven to warm. Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Stack 2 tortillas in skillet and cook 30 seconds, then flip stack over with tongs and cook 30 seconds more. While second tortilla cooks on bottom, turn top tortilla over with tongs, keeping tortillas stacked. Flip stack again and cook in same manner, turning over top tortilla and flipping stack again so that both tortillas are softened and both sides puff slightly, then deflate (do not let them become browned or crisp). Wrap tortillas loosely in foil and keep warm in oven. Fry remaining tortillas in same manner, adding 1 tablespoon oil to skillet for each batch. (Do not clean skillet.) Puree tomatoes with their juice, onion, cilantro, chipotle, garlic, and salt in a blender until very smooth. Carefully add mixture to hot skillet (it may spatter) and simmer, stirring occasionally, until salsa is slightly thickened, about 10 minutes. Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then crack 4 eggs into skillet and cook 3 to 4 minutes for runny yolks, or to desired doneness. Transfer to a plate and keep warm, covered, then cook remaining 4 eggs in remaining tablespoon oil in same manner. Season eggs with salt and pepper. Spoon 1/4 cup salsa onto each plate and top with 2 tortillas, slightly overlapping them. Transfer 2 eggs to tortillas on each plate and top with some of remaining salsa. Sprinkle with cilantro.



MEXICAN POTATO OMELET

~Shared by Treva, NC

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.

Makes 2 servings

ACTIVE TIME: 15 minutes
TOTAL TIME: 25 minutes
EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes or diced cooked potatoes
1 4 1/2-ounce can chopped mild green chiles
4 large eggs
1/2 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1/2 cup grated pepper Jack or Cheddar cheese
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh cilantro or parsley

1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

3. Set a rack about 4 inches from the heat source; preheat the broiler.

4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

NUTRITION INFORMATION: Per serving: 342 calories; 24 g fat (9 g sat, 7 g mono); 453 mg cholesterol; 11 g carbohydrate; 21 g protein; 2 g fiber; 753 mg sodium.
Nutrition bonus: Vitamin C (52% daily value), Calcium (30% dv).


SHREDDED BEEF ENCHILADAS

~Shared by Treva, NC

This is a wonderful recipe for beef enchiladas! It's time consuming but worth it.

1 & 1/2 C. beef broth
1 C. oil for frying
1 lg. onion, chopped
1 Tbs. all-purpose flour
1 Tbs. ground cumin
1/4 C. water
2 (4-oz.) cans chopped green chile peppers
2 C. sour cream
2 Tbs. chili powder
20 (6-inch) corn tortillas
3 C. shredded Monterey Jack cheese, divided
3 lb. beef chuck roast
3 Tbs. red wine vinegar

Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool. In a large heavy skillet, heat the olive oil. Using tongs, dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.Preheat oven to 375 degrees. Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam-side down in 1 or 2 8x11-inch baking dishes. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.



CHIPOTLE SHRIMP TACOS
 
~Shared by Treva, NC

"Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime."

1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
Salt to taste (optional)

In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle Chiles; cook 4 minutes or until heated through.

Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.



FARMER'S MARKET VEGETARIAN QUESADILLAS

~Shared by Treva, NC

"Making the most of simple, fresh ingredients found at your local Farmer's Market, these quesadillas make great appetizers or a quick and healthy meal. Serve while hot with your favorite salsa, sour cream, and guacamole. "

1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
Cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.


HOMEMADE REFRIED BEANS

~Shared by Treva, NC

Serve refried beans as a starchy accompaniment or as a filling for tacos, enchiladas, Tostadas and the other dishes which call for refried beans.

5 c. water
1-2 med. sized onions, diced (optional)
1/2-1 c. hot bacon drippings, butter or lard
Salt, to taste
Chili powder, to taste

Combine beans and onions in a pan in preheated water. Bring to a boil for 2 minutes. Cover and remove from heat for 1 hour (or soak beans in cold water overnight). Return to heat, bring to a boil; simmer slowly until beans are very tender, about 3 hours.

Mash beans with a potato masher, and add bacon drippings, butter or lard. Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed. Salt and add chili powder to taste. Serve or reheat.

Makes 6-8 side dish servings, or 5 to 6 cups.



SHRIMP BURRITOS

~Shared by Treva, NC

The Chipotle Sauce is what makes it oh so yummy!"

2 tablespoons vegetable oil
1/2 cup chopped onion
3/4 cup long-grain white rice
3/4 teaspoon cumin
3/4 teaspoon garlic salt
1 1/2 cups chicken broth
1/2 cup canned diced tomatoes

1 (16 ounce) can refried beans
3/4 teaspoon garlic salt
1/2 teaspoon ground black pepper

12 ounces frozen cooked shrimp without tails, thawed
2 teaspoons minced garlic

1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons pureed chipotle peppers in adobo sauce

6 (10 inch) flour tortillas, warmed
3 cups shredded Cheddar cheese
1/3 cup salsa
 
Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.

In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.

Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.

In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.

Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.



TACOS IN PASTA SHELLS

~Shared by Treva, NC

"This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired."

1 & 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.

Preheat oven to 350 degrees F (175 degrees C).

Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.

Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

Top with sour cream and onions; serve.



GARDEN TOMATO RELISH

~Shared by Treva, NC
 
What a great way to use your garden harvest—and have a tasty relish on hand for hotdogs, hamburgers and other dishes. Why not share a jar with a friend or neighbor?

10 pounds tomatoes
3 large sweet onions, finely chopped
2 medium sweet red peppers, finely chopped
2 medium green peppers, finely chopped
2 teaspoons mustard seed
1 teaspoon celery seed
4-1/2 cups white vinegar
2-1/2 cups packed brown sugar
3 tablespoons canning salt
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Directions:
In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil for 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel and finely chop. Place in a stockpot. Add onions and peppers.
 
Place mustard and celery seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and the remaining ingredients to the pot. Bring to a boil. Reduce heat; cover and simmer for 60-70 minutes or until slightly thickened. Discard spice bag.
 
Carefully ladle relish into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process in boiling-water canner for 20 minutes.

Yield: 10 pints.

Nutrition Facts One serving: 2 tablespoons
Calories: 20 Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 136 mg Carbohydrate: 5 g Fiber: 0 g Protein: 0 g


TACO DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Prep: 10 min
Microwave: 10 min 30 sec

1/2 pound lean ground beef
1 can (16 ounces) Old El Paso® refried beans
1 can (8 ounces) tomato sauce
1 package (1.25 ounces) Old El Paso® taco seasoning mix
1 small onion, finely chopped (1/4 cup)
1/4 cup finely chopped green bell pepper
2 drops red pepper sauce
1 garlic clove Sour Cream Topping (below)
Finely shredded lettuce, if desired
Shredded Cheddar cheese, if desired
Corn chips, if desired

1. Crumble beef into 1 1/2-quart microwavable casserole. Cover loosely and microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until very little pink remains; stir and drain.

2. Stir in beans, tomato sauce, seasoning mix, onion, bell pepper, pepper sauce and garlic. Cover tightly and microwave on High 3 minutes; stir. Spread mixture in microwavable pie plate, 9x1 1/4 inches. Cover and microwave 3 to 4 minutes or until hot and bubbly.

3. Spread Sour Cream Topping over beef mixture. Sprinkle with lettuce and cheese. Serve with corn chips.

Makes 4 cups dip

Sour Cream Topping
1/2 cup sour cream
1 tablespoon shredded Cheddar cheese
1/8 teaspoon chili powder

Mix all ingredients.

Source: General Mills, Inc.


TACO CUPS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
Prep: 5 min
Cook: 25 min

1 pound ground beef
2 to 3 tablespoons McCormick® 1 Step Seasoning: Tex-Mex
1 can (8 ounces) tomato sauce
1 can (12 ounces) refrigerated biscuits

1. Brown ground beef; drain. Add 1 Step and tomato sauce. Heat to boiling. Reduce heat; simmer 5 minutes; stir occasionally.

2. Press biscuit dough into cups of medium-sized greased muffin pan. Spoon meat filling into each cup (about 2 tablespoons).

3. Bake at 400°F 10 to 15 minutes. Sprinkle each cup with your favorite toppings such as shredded cheese, sour cream, salsa, or chopped tomato, if desired.

Makes 5 (2 taco cup) servings
 
Source: McCormick, Inc.


BACHELOR'S FLAMIN' MEXICAN BEAN DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 tablespoon olive oil
1 clove garlic, minced
1 onion, chopped
1 (11 ounce) can chopped jalapeno peppers
1 (15 ounce) can black beans with green chilies, drained
1 (10 ounce) can diced tomatoes with green chilies, drained
1 (15 ounce) jar nacho cheese dip

Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.


DISNEY  NACHO CHEESE DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/2 pound Provolone, grated
1/2 pound American cheese, grated
3/4 cup Heavy cream
8 ounces Cream cheese
1/4 teaspoon Garlic powder
3/4 teaspoon Worcestershire
1/8 teaspoon Cayenne
1/8 teaspoon Yellow food coloring
 
Melt provolone in top of double boiler over boiling water. Add American cheese and stir in cream. Add cream cheese and stir until all is melted. Remove from heat; whip in seasonings and food coloring. Serve warm iwth crackers, chips, or vegs.


MEXICAN-STYLE COFFEE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 fluid ounces hot brewed coffee
1 fluid ounce coffee liqueur
1 fluid ounce tequila
1 tablespoon whipped topping (optional)
1 pinch ground cinnamon, for garnish (optional)
1 pinch cocoa powder, for garnish (optional)
 
Pour the coffee into a mug. Stir in the coffee liqueur and tequila. Garnish with whipped topping, cinnamon, and cocoa powder.


SKILLET TAMALE PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 onion peeled and chopped
1 pound ground lean (7% fat) beef or turkey
1 tablespoon chili powder
1 teaspoon cumin seeds
28 ounces canned salt-free diced tomatoes
2 cups frozen corn kernels
2 1/4 ounces sliced black ripe olives, drained
1/4 teaspoon salt
1 large egg
1 large egg white
1 1/2 cup shredded reduced-fat cheddar cheese
1 cup nonfat milk
1 cup yellow cornmeal
1/2 teaspoon baking powder
 
In an 11- to 12-inch ovenproof frying pan (2 to 3 in. deep, 2 1/2- to 3-quart capacity) over high heat, stir onion, beef, chili powder, and cumin seeds until beef is crumbled and lightly browned, 6 to 8 minutes. Add tomatoes (including juices), corn, and olives; bring to a boil, stirring occasionally. Add salt to taste. Meanwhile, in a bowl, whisk together egg, egg white, 1/2 cup cheese, milk, cornmeal, baking powder, and 1/4 teaspoon salt until well blended (mixture will be thin). Pour evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup cheese. Bake in a 400 regular or convection oven until the top feels firm when lightly touched, about 15 minutes. Scoop out servings with a large spoon. Add salt to taste.

Notes: If your frying pan is not big enough to add the topping transfer hot meat mixture to a hot, shallow 3-quart casserole (warm in oven as it preheats), then continue.

Source: http://groups.yahoo.com/group/ConvenienceCooking/


CHILAQUILES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 tablespoon vegetable oil
4 (6 inch) corn tortillas, torn into strips
1 small onion, diced
1/2 tomato, diced
3 serrano chile peppers, diced
salt and pepper to taste
6 eggs, lightly beaten
 
Heat the oil in a medium skillet over medium heat, and fry the tortillas until lightly browned and crisp.

Mix the onion, tomato, and serrano chile peppers into the skillet. Season with salt and pepper. Continue to cook and stir until onions are tender.

Stir the eggs into the skillet, and cook until firm.


CHALUPA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 pound Pinto beans
3 pounds Pork roast
7 cups Water
1/2 cup Onion -- chopped
2 Garlic cloves -- minced
1 teaspoon Salt
2 tablespoons Chili powder
1 tablespoon Cumin
1 teaspoon Oregano
4 ounces Green chili peppers -- chopped (one can)
 
Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

NOTES: * A Mexican meat and bean dish, similar to chili -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. While not a true chili, chalupa is a Mexican-American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well.

* Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese and hot sauce).


SALSA FOR A CROWD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
4 (14 oz) cans diced tomatoes
4 large tomatoes chopped
2 C. frozen corn thawed
1 (15 oz) can black beans rinsed and drained
1 medium sweet onion finely chopped
1/3 C. lime juice
1/4 C. minced fresh cilantro
2 T. cider vinegar
2 T. hot pepper sauce
1 garlic clove minced
1 T. crushed coriander seeds crushed
1 T. ground cumin
1 t. salt
1 t. coarsely ground pepper
chopped jalapeno pepper, optional
corn chips or tortilla chips
 
Place 2 undrained cans of tomatoes in a large bowl; drain the 2 remaining cans and add tomatoes to the bowl. Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce.  Cover and refrigerate until serving.  Serve with chips.


CHICKEN NACHO DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 1/2 C. cubed cooked chicken breast
1 (16 oz) can refried beans
1 C. salsa
3/4 C. chopped onion
2 C. shredded Cheddar or Monterey Jack cheese
tortilla chips
 
In a large saucepan combine the chicken, beans, salsa and onion, heat through.  Transfer to a serving bowl; sprinkle with cheese.  Serve with chips.


OAXACAN TACOS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 pounds top sirloin steak, cut into thin strips
salt and pepper to taste
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped
 
Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.

Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.

Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.


CHUNKY CHIPOTLE PORK CHILI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 medium green pepper chopped
1 onion chopped
1 chipotle pepper in adobo sauce finely chopped
1 T. canola oil
3 garlic cloves minced
1 (16 oz) can red beans rinsed and drained
1 C. beef broth
1/2 C. salsa
2 t. ground cumin
2 t. chili powder
2 C. cubed cooked pork
1/4 C. sour cream

In a large saucepan saute the green pepper, onion and chipotle pepper in oil until tender.  Add garlic, saute 1 minute longer. Add the beans, broth, salsa, cumin and chili powder.  Bring to a boil.  Reduce heat; simmer uncovered for 10 minutes or until thickened.  Add pork; heat through.  Serve with sour cream.


CHILE RELLENOS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
7 oz. can seeded green chilies
1 lb. cheese, grated
3 eggs, beaten
3 c. milk
1 tsp. salt
1 c. Bisquick

Instructions
Spread green chilies in a 2 quart baking pan. Top with 1 pound grated cheese. Mix eggs, milk, salt and Bisquick. Pour over cheese and chilies. Bake at 350 degrees for 45 minutes.


AUNT CHILADA'S EL DIABLO MARGARITA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 3/4 ounces tequila
3/4 ounce Cointreau
10 ounces margarita mix
1/2 ounce Grand Marnier
1 lime wedge
Kosher salt

Trace a wedge of lime around the rim of a margarita glass and dip the glass in a plate of salt. Fill the glass with ice and add liquid ingredients in the order listed, topping with the Grand Marnier. Garnish with the lime wedge and a straw.

Source: Aunt Chilada's - Phoenix, Arizona


BLUE RIBBON TACO SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
  
1/3 lb. hamburger
1/2 med. onion, chopped
1 tbsp. taco seasoning
1/4 c. water
2 c. lettuce, shredded
1/2 c. refried beans
1/2 c. grated cheese
1/2 med. tomato, chopped
1 tbsp. sliced olives
1 tbsp. sour cream
1/2 c. salsa
1 fried flour tortilla, for bowl
 
Brown hamburger and onion in small fry pan; drain fat. Add taco seasoning and water. Cook uncovered until all water is evaporated. While cooking, shred lettuce, grate cheese and chop tomatoes. Heat beans. To make salad, place lettuce in tortilla bowl, top with warm refried beans, meat, cheese, tomato, olives and sour cream. Serve salsa on the side for dressing.


CHERRY ENCHILADAS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon crushed sliced almonds

Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.

Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.

Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.


CHILE RELLENO CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
Whole chilies 1/2 lb. hamburger meat
1 c. milk
1/2 c. Bisquick mix
1/2 tsp. salt
2 (4 oz.) cans roasted and peeled green chilies
2 c. tomatoes, chopped
2 c. Cheddar cheese, shredded

Instructions
Season hamburger meat and onion. Brown in skillet. Mix milk, eggs and Bisquick together. Put Bisquick mixture on bottom of dish. Then layer hamburger meat, whole chilies, cut in half and cheese. Repeat until casserole is full with cheese on top. Bake 20 minutes at 350 degrees.


CHIPOTLE SHRIMP TACOS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
salt to taste (optional)

In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.

Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.


TACO BEAN DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (11.5 ounce) cans condensed bean with bacon soup
1 (1 ounce) package taco seasoning mix
8 ounces sour cream
1/4 cup salsa
1/2 cup shredded Cheddar cheese

Place the soup, seasoning mix, sour cream, and salsa in a slow cooker and mix together. Top with cheese and heat on low until cheese melts, about 1 hour.


COWBOY TACOS

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1 pound cubed or minced pork stew meat
1 (1.25 ounce) package taco seasoning mix
1 tablespoon vegetable oil
1 cup chunky salsa
1 (16 ounce) can chili beans, undrained
1/3 cup apricot preserves
12 taco shells
1 (10 ounce) can sliced ripe olives, for topping
 
In a large resealable bag, toss pork meat with the taco seasoning mix until coated. Heat oil in a skillet over medium-high heat. Fry the seasoned pork in the hot oil, stirring occasionally until pork is no longer pink.

Stir the beans, salsa and apricot preserves into the skillet with the pork. Reduce heat to low, and simmer until heated through, about 10 minutes.

Spoon 1/3 cup of the pork mixture into each taco shell, and top with sliced olives.


AUNT CHILADA'S GREEN CORN TAMALES

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For tamale:
5 pounds masa
2 (27 ounce) cans creamed corn
3/4 gallon lard
12 ounce water
12 tablespoons salt
Corn husks
Cheese for topping

For filling:
5 pounds long green chiles
5 tomatoes
1 yellow onion, diced
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic

For tamales: In a mixing bowl, combine all ingredients except corn husks and cheese until well incorporated.

For filling: Roast and peel chiles. Roast tomatoes on a skillet; let cool then peel off skin. In a large skillet, add chiles, onion, tomatoes, salt, pepper and garlic. Remove from heat and let cool. In a large mixing bowl, hand-crush your cooled chile mixture.

Select a large corn husk, spread 3 to 4 tablespoons of the masa mixture across top of husk. Place chile mixture over masa and top with pinch of cheese. Fold over and pull up bottom. Steam in wax paper for 45 minutes.

Source: Chef Jessie Gonzales, Aunt Chilada's - Phoenix, Arizona


MEXICAN BOTANA PLATTER

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2 pounds beef skirt steak
2 pounds boneless chicken thighs
2 teaspoons fajita seasoning
2 1/2 teaspoons garlic powder, divided
2 cups refried beans
salt to taste
lemon pepper to taste
4 avocados - peeled, pitted, and mashed
1 cup corn oil
24 corn tortillas
1 medium green bell pepper, chopped
1 medium onion, chopped
1/3 bunch cilantro, chopped
1 (16 ounce) package shredded American cheese
12 ounces sour cream
2 large tomatoes, chopped
4 pickled jalapeno peppers, sliced (optional)

Preheat oven to 350 degrees F (175 degrees C).

Rub beef and chicken with fajita seasoning and 2 teaspoons garlic powder. Cut beef and chicken into 1-inch strips, and set aside.

In a saucepan, warm refried beans over medium-low heat.

Stir salt, lemon pepper, and 1/2 teaspoon garlic powder into mashed avocados. Set aside.

Heat corn oil in a deep skillet over medium-high heat. Cut tortillas in half, then cut in half again to make 4 triangular pieces per tortilla. Place into the skillet as many tortilla pieces as will fit without overlapping, and fry until crisp; repeat this process until all the tortilla pieces have been fried. Remove crisp tortillas to paper towels. Discard oil, and wipe out skillet.

Return skillet to medium heat, and stir in beef, chicken, bell pepper, and onion. Cook, stirring occasionally, about 7 minutes; then stir in cilantro.

Layer the tortilla pieces along the bottom of a large baking dish. Spread refried beans evenly over tortilla pieces. Sprinkle cheese over beans, then spread meat mixture evenly on top.

Bake in preheated oven until cheese and beans are bubbly, about 20 minutes. Remove from oven, and drop sour cream and guacamole by tablespoonfuls in various places across the top. Sprinkle tomatoes and jalapenos on top.


7 LAYER MEXICAN DIP

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(Yield: 10 servings)
 
2 16-ounce cans refried beans
2 1-1/4 ounce packages taco seasoning
2 4-1/2 ounce cans jalapeño chilies, chopped
1 16-ounce carton sour cream
4 avocados, mashed
1 cup shredded Mozzarella cheese
1 cup shredded Cheddar cheese
2 tomatoes, diced
1/2 cup chopped olives

Preheat oven to 300°F. Spray a 9-inch springform pan with non-stick vegetable spray.

In a large mixing bowl, combine refried beans, taco seasoning, and chilies; beat until well blended. Scrape into prepared springform pan; smooth the top. Spread sour cream evenly over the top of the refried bean mixture. Cover with mashed avocados. Sprinkle cheeses over the top. Sprinkle with tomatoes and olives.

Bake 25 to 30 minutes or until cheeses are melted. Unmold onto a plate; serve with corn tortilla chips. 


MEXICAN LAYERED SALAD

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4 C. torn romaine
1 large cucumber peeled, halved and sliced
3 medium tomatoes, chopped
2 medium ripe avocados, peeled and sliced
2 large green peppers chopped
1 1/2 C. mayonnaise
1/4 C.  chopped green chilies
2 t. chili powder
1/2 t. onion powder
1/4 t. salt
1/4 t. garlic powder
1 C. crushed tortilla chips
1/2 C. shredded cheddar cheese

In a 2 qt trifle bowl or glass serving bowl layer the first 5 ingredients.  Combine the mayonnaise, chilies and seasonings; spread over the top.  Sprinkle with chips and cheese.  Serve immediately.


EL SOMBRERO CORNBREAD

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1 1/2 C. cornmeal
3 t. baking powder
1/2 t. salt
2 eggs
1 (14 oz) can cream style corn
1 C. sour cream
1/2 C. canola oil
1 1/2 C. shredded cheddar cheese divided
3 jalapeno peppers seeded and finely chopped

In a large bowl combine the cornmeal, baking powder and salt.  In another bowl, whisk the eggs, corn, sour cream and oil.  Stir into dry ingredients just until moistened.  Fold in 1 C. cheese and jalapenos.

Transfer to a greased 9" square baking pan.  Sprinkle with remaining cheese.  Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean.  Serve warm.


ENCHILADAS VERDES

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1 lb. lean ground beef
1 large onion chopped
1 small garlic clove minced
1/4 t. salt
2 C. shredded Cheddar cheese
1 (10 oz) can cream of chicken soup
1 (8 oz) pkg. Velveeta or processed cheese cubed
3/4 C. evaporated milk
1 (4 oz) can chopped green chilies drained
1 (2 oz) jar diced pimientos drained
12 corn tortillas (6")
1/4 C. canola oil

In a large skillet cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain.  Stir in cheddar cheese; set aside.

Meanwhile in a large saucepan cook and stir the soup, process cheese and milk over medium heat until cheese is melted.  Stir in chilies and pimientos.

In a large skillet, fry tortillas, one at a time in oil for 5 seconds on each side or until golden.  Drain on paper towels.  Place 1/4 C. of the reserved meat mixture down the center of each tortilla.  Rol up and place seam side down in a greased 9x13 baking dish.  Pour cheese sauce over the top.  Cover and bake at 350 for 25-30 minutes or until heated through.


MEXICAN LETTUCE WRAPS

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3 C. cubed cooked chicken breast
1 (15 oz) can black beans rinsed and drained
1 medium tomato seeded and finely chopped
1 (4 oz)chopped green chilies
1/2 C. salsa
1/4 C. finely chopped onion
1/4 C. finely chopped sweet red pepper
1 T. lime juice
1/2 t. ground cumin
1/2 t. seasoned salt
1/4 t. garlic powder
1 medium ripe avocado peeled and finely chopped
1/2 C. reduced fat sour cream
12 lettuce leaves

In a large bowl, combine the first 11 ingredients.  Refrigerate until serving.  Just before serving, stir in avocado.  Place 1/2 C. chicken mixture on each lettuce leaf, top each with 2 t. sour cream.  Fold lettuce over filling.


BEEF TACO SKILLET

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1 lb. ground beef
1 (10 oz) can tomato soup
1/2 C. salsa
1/2 C. water
6 (6")flour tortillas cut into 1" pieces
1/2 C. shredded Cheddar cheese

Cook beef in a 10" skillet until well browned, stirring to break up meat. Pour off fat. Stir in soup, salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. Top with cheese.

Makes 4 servings


QUICK CHILES RELLENOS BAKE

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3 (4 ounce) cans mild whole green chiles, drained (optional)
2 cups shredded Pepper Jack cheese
9 (8 inch) flour tortillas
1 (19 ounce) can enchilada sauce
1 cup sour cream
chopped fresh cilantro
 
Preheat oven to 350 degrees F (175 degrees C).

Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.

Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.