recipelink.com Chat Room Recipe Swap
07-30-2000 – 33 Tex-Mex and Mexican Recipes

Sue,MA (08:08:01) :

TURKEY MOLE BURRITOS

3 teaspoons oil
1 medium onion, -- thinly sliced
1/2 teaspoon cinnamon
4 ounces diced green chilies
1 pound ground turkey
4 teaspoons chili powder
14 1/2 ounces whole tomatoes, can
1/4 ounce unsweetened chocolate -- chopped

Heat oil in heavy skillet over med high heat. Add ground turkey, sliced onion, chili powder, cinnamon and cook until turkey is cooked through, stirring to break up turkey - 7 min. Add tomatoes and green chilies. Reduce heat -- simmer 10 minutes. Add chocolate and simmer until most of liquid is absorbed -- about 10 minutes. Season.

I think this recipe comes from Bon Appetit or Gourmet.

Terrytx (08:03:24) :

Southwestern Chicken Potpie
Serving Size : 6

Chicken:
1/4 cup plain low-fat yogurt
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
1 large clove garlic, minced
1 1/2 pounds skinned boned chicken breast, cut in
bite-size pieces
Crust:
1 cup all-purpose flour
3 tablespoons ice water
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable shortening
Remaining Ingredients:
1 teaspoon olive oil, divided
2 cups frozen whole-kernel corn, thawed
2 1/4 cups fat-free, less sodium chicken broth,
divided
1 medium zucchini, halved lengthwise and thinly
sliced, about 2 cups
1 (4.5 ounce) can chopped green chilies, rinsed and drained
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon black pepper

To prepare the chicken, combine the first 5 ingredients in a large zip-top bag; add chicken to bag. Seal and marinate in refrigerator at least 4 hours or overnight.

To prepare the crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, water and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside. Combine 3/4 cup flour, 1/2 tsp. chili powder, 1/2 tsp. cumin, and 1/4 tsp. salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to mixture; toss with a fork until moist. Press mixture gently into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.

Preheat oven to 400 degrees.

Remove chicken from bag; discard marinade. Heat 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes, or until browned. Remove chicken from pan; place in a large bowl. Add corn to pan; saute 6 minutes, or until browned. Add 1/4 cup broth, scraping pan to loosen browned bits. Add corn mixture to chicken. Add 1/2 tsp. oil to pan. Add zucchini; cook 6 minutes or until brown. Add zucchini and green chilies to corn mixture; toss well.

Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup broth in a small bowl; stir with a whisk. Place flour mixture in a small saucepan; gradually add 1 1/2 cups broth, 3/4 tsp. salt, 1/2 tsp. chili powder, 1/4 tsp. cumin, and black pepper. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Pour over chicken mixture; toss to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture. Remove top sheet of plastic wrap, pressing dough to edge of dish. Cut 5 slits in crust to allow steam to escape. Bake at 400 degrees for 35 minutes or until crust is golden brown and bubbly around the edges. Let stand on wire rack 10 minutes.

Source: Cooking Light-5/00

Terrytx (08:02:23) :

Pinto Bean Soup
posted by Linda in San Diego 01-05-100 11:48 AM

1 1/2 cup dried pintos, soaked overnight or speed soaked can also use canned equivalent
1 Tbl. safflower oil
1 tsp. whole cumin
1 tsp. finely minced garlic
2 cups coarsely chopped onions
1 large red bell, seeded and diced
1 1/2 cup fresh or frozen (defrosted) corn kernels
1 1/2 tsp. dried oregano
1 dried chipotle pepper, stemmed seeded snipped into bits or 1-2 jalapenos or generous pinch crushed red pepper flakes
4 cup boiling water
2 Tbl. tomato paste
1/2 cup minced fresh coriander or parsley
1-2 Tbl. freshly squeezed lime juice
salt and freshly ground pepper.
1 ripe or firm avocado, 1/2 inch dice

Drain and rinse beans; set aside.

Heat oil, sizzle cumin seeds over medium heat just until they begin to pop 5-10 seconds. Add the garlic and cook, stirring constantly, until the garlic turns light brown. Immediately add the onion and red bell pepper and cook, stirring frequently, for 1 min.

Add the reserved beans, corn, oregano, chipotle, and water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 min. Allow pressure to drop naturally or use quick release method.

Remove the lid. Simmer beans until done if they aren't quite cooked. With a slotted spoon, transfer a generous cupful of beans to a food processor (or puree all of soup) and puree with tomato paste. Stir back into soup. Add the coriander, lime juice, salt and pepper. Gently stir in avocado just before serving.

Terrytx (08:01:51) :

Mexican Style Chicken And Rice Casserole
posted by Schmitty 07-26-99 12:58 AM

1 tablespoon vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded & chopped
1 garlic clove, minced
1 can (15-1/2 ounce) red kidney beans drained
1 can (14 1/2 ounces) whole tomatoes, undrained roughly chopped
1 can (14 1/2 ounce) chicken broth
1 can (4 ounce) diced green chilies, undrained
2 cups frozen corn kernels
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
Salt & pepper to taste
2 tablespoons all purpose flour
1 teaspoon garlic salt
2 teaspoons paprika
1-frying chicken (2 1/2 to 3 pounds) cut into 8 pieces
Skin removed if desired

Preheat oven to 375 degrees.

Heat oil in large pot or Dutch oven over medium high heat. Add onion, bell pepper and garlic; cook and stir till vegetables are softened.

Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into 13 x 9-inch baking dish.

In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; hake to coat. Place chicken in single layer on top of rice; press lightly into rice. Cover tightly with aluminum foil. Bake in preheated oven for 1 hour and 15 minutes or till chicken is fork tender and juices run clear, rice is tender and liquid is absorbed. Remove foil, bake an additional 15 minutes to brown chicken.

Yield 8 servings.

NOTES : I added 1 tsp. ground cumin and used 5 chicken breast halves.

Terrytx (08:01:06) :

Cowboy Cabbage Stew
Serving Size : 6

2 teaspoons olive oil
1 large onion, sliced thin
2 large cloves garlic, minced
1 to 2 jalapeno peppers, seeded and sliced
1/2 cup diced celery
1/2 head small cabbage, shredded, about 2 to 3 cups
2 (10 1/2 oz) cans chicken broth
2 soup cans water
1 (16 oz) can kidney beans, undrained
1 (14 1/2 oz) can Mexican style stewed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
salt and pepper, to taste
1 (2 oz) envelope instant mashed potato flakes

Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent. Add soup and water. Bring to a boil, reduce heat and simmer about 15 minutes. Add beans and tomatoes, with their liquid, and the seasonings; cover and simmer another 15 minutes. Add instant potato flakes, stirring well. Cover and simmer 5 minutes more.

Terrytx (08:00:29) :

Chipotle-Lime Flank Steak
Serving Size : 4

1 (1 1/2 lb) flank steak
4 chipotle chiles canned in adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (about 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper

Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight. Remove steak from marinade and reserve marinade.

Grill or broil to desired degree of doneness.

Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.

Terrytx (08:00:04) :

CHIPOTLE POT ROAST

This recipe is particularly delicious when you shred the beef and
toss it with the defatted sauce. Then it becomes a delicious base for
tacos and burritos. Otherwise, serve with polenta or mashed potatoes
to soak up the spicy sauce.

1 tablespoon vegetable oil
Salt and ground pepper
1 top blade roast or top chuck roast (3 to 4 pounds)
1 medium onion, diced
2 to 3 cloves garlic, minced
1 teaspoon ground oregano (preferably Mexican)
1 teaspoon ground cumin
1 teaspoon red chili powder (preferably New Mexican)
1 or 2 canned chipotle peppers, mashed
2 cups tomato juice

Preheat oven to 275 degrees. Heat the oil in a large skillet over a
medium-high flame. Salt and pepper roast and sear in pan until very
brown on both sides. Remove. Add onion and garlic and saute until
translucent, 3 to 4 minutes. Add spices and mashed chipotle and stir
until the peppers tickle your nose, about 30 seconds. Add tomato
juice and stir well, loosening brown bits in the bottom of the
skillet. If skillet is oven-safe, add roast to pan, cover with foil
and place in the oven. If not, place roast in a high-sided baking
dish, pour contents of skillet into dish and cover with foil. Braise
in oven for 3 to 4 hours, until very tender. Before serving, pour pan
juices into a large measuring cup and let fat separate to the top.
Remove fat.

If desired, wait until meat is cool enough to handle and shred it
with your fingers. Toss with the reserved pan juices. Serve with
warmed corn or flour tortillas, shredded lettuce, sour cream, sliced
avocado and lime juice. Makes 8 servings.

Per serving: 390 calories, 32 grams protein, 26 grams fat (61 percent
calories from fat), 4 grams carbohydrates, 118 milligrams
cholesterol, 296 milligrams sodium, 1 gram fiber. Analyses by The
Atlanta Journal-Constitution.

Terrytx (07:59:39) :

Chipotle "Beef" Chili with Lime Crema
RisaG 10-01-99 5:45 PM
Recipe By : Adapted from Bon Appetit, Sept 1999 issue, p. 180 & 182
Serving Size : 8

TVP Beef Flavor, + amt to equal 3 lb beef
3 cups onions, chopped
6 cloves garlic, finely chopped
1/2 cup chili powder
2 (14.5 oz) cans beef broth
1 cup canned crushed tomatoes with juice
1/2 cup stout or dark beer
2 tbsp canned chipotle chiles, minced
2 tbsp yellow cornmeal
2 (15.5 oz) cans black beans, rinsed & drained
1 1/2 cups sour cream, or low fat
2 tbsp fresh lime juice
1 tbsp lime peel, grated
Corn tortilla chips

Rehydrate TVP by pouring 2 cups of boiling water over it and then setting it aside for awhile (20-30 minutes).

If there is liquid left, drain it and dry TVP best you can.

Heat a heavy large pot over high heat, add TVP; saute until heated through and a bit browned, about 4 minutes.

Transfer to a large bowl.

Add onions and garlic to same pot.

Saute until onions are tender, 8 minutes.

Add chili powder, saute until fragrant, about 3 minutes.

Add broth, tomatoes, stout and chiles.

Cover partially; simmer until chili is thick, stirring often, for about 45 minutes.

Gradually stir cornmeal into chili then stir in beans.

Simmer until heated through.

Season generously with salt and pepper.

Can be made 1 day ahead; cover and chill then re-warm over medium heat.

Whisk sour cream, lime juice and lime peel in small bowl and season with salt.

Spoon chili into bowls.

Spoon lime crema atop chili and serve with chips.

Terrytx (07:59:11) :

Chili Beef Stew

Chili Beef Stew
1 1/2 pounds boneless beef chuck, fat trimmed
cut into 1 inch cubes
Salt, pepper and flour
1 1/2 tablespoons butter or margarine
1 onion - finely chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (1 pound) tomatoes
1 small can (4 ounce) green chiles seeded & chopped
1 can (1 pound) red kidney beans drained
3/4 cup shredded Cheddar cheese
Fluffy Rice
1 avocado, sliced for garnish (if desired)

Sprinkle beef cubes with salt and pepper, coat lightly with flour shaking off excess. Brown beef cubes half at a time, browning well on all sides in heated butter in large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned, cook onion in same pan stirring frequently until soft and lightly browned.

Return beef to pan, mix in garlic, salt, cumin and chili powder. Add tomatoes coarsely chopped, their liquid and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tender, 1 1/2 hours. Skim and discard fat.

Mix in beans. Continue cooking uncovered, stirring occasionally until thickened slightly, 20 minutes.

Sprinkle with cheese. Cook for a few minutes longer to melt cheese. Serve over rice. May garnish each portion with avocado slices and additional shredded cheese. Makes 4 servings.

Because I like my chili dishes hot, I add extra chili powder and some cayenne pepper to this dish.

Source: posted by Schmitty

Terrytx (07:58:46) :

Chile-Cheese Chowder
Serving Size : 10

2 slices bacon
1 cup chopped carrot
1 cup chopped seeded poblano chilies (about 3
large)
1 cup chopped onion
2 tablespoons minced seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 ounce) cans fat-free, less-sodium chicken broth
5 cups diced peeled baking potatoes (about 1 1/2
pounds)
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Monterey Jack cheese
with jalapeno peppers
1/2 cup (2 ounces) shredded reduced-fat sharp
cheddar cheese
2/3 cup sliced green onions

Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.

Lightly spoon flour into a dry measure; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheese melts. Ladle into soup bowls; top with green onion and crumbled bacon.

Serving size: 1 cup soup, about 1 tablespoon green onions, and about 1 teaspoon bacon.

Source: Cooking Light-Jan/Feb/00

Terrytx (07:58:18) :

Chicken Santa Fe
Serving Size : 4

4 boned and skinned chicken breast halves
1/4 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2 teaspoons oil
1 (15oz) can tomato sauce
1 (14-1/2oz) can Southwestern salsa-style diced tomato
with green chilies -- undrained
1 (8-1/4oz) can whole kernel corn* -- drained
1 cup canned black beans -- rinsed and drained
1/8 teaspoon cumin**
2 tablespoons chopped fresh cilantro
1/2 cup shredded reduced fat Monterey Jack cheese*
4 cups hot cooked spaghetti
1/4 cup freshly grated Parmesan, if desired

Flatten each chicken breast to 1/2" thickness. Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture, Heat oil in a large nonstick skillet over med-high heat. Cook chicken about 8 min, turning once, until juices run clear. Remove from skillet; cover and keep warm. Heat tomato sauce, chili tomatoes, corn, black beans, cumin and 2 tbl. cilantro to boiling in same skillet; reduce heat. Simmer uncovered 5 min.; remove from heat. Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. Cover and let stand about 2 min. or till cheese is melted. Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.

NOTES : What I did different-
* used 1 cup frozen corm
**1 tsp cumin, because we like it
*** Had some Mexican Queso Fresco-used that instead
****Also added 2 cloves of garlic (minced) to the sauce mixture.

Served it with a fruit salad made of strawberries and fresh pineapple mixed with about 2 tbl. chopped fresh mint.

Terrytx (07:57:37) :

Chicken Enchilada Bake
Recipe By :Taste of Home
Serving Size : 8

3 skinless boneless chicken breast halves
2 (4 ounce) cans chopped green chiles
1 (10 1/2 ounce) can chicken broth
1 teaspoon cumin
2 (10-3/4oz) can condensed cream of chicken soup -- undiluted
1 clove garlic
1 small onion
12 corn tortillas
2 cups (8oz) shredded reduced-fat Mexican blend cheese

Cook chicken in chicken broth and reserve 1 cup cooking liquid. Shred chicken breast and set aside. Preheat oven to 350 degrees.
In a bowl, combine the chicken, chilies, reserved broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half the tortillas on the bottom of a greased 13 x 9 x 2" baking pan, cutting to fit if desired. Top with half of the chicken mixture and half the cheese. Repeat. Bake, uncovered, at 350 degrees for 30 min.

Terrytx (07:57:08) :

Chicken Breast w/ Sour Cream, Chilies, and Cilantro

1 pound chicken breasts
2 tablespoon olive oil
salt and freshly ground pepper
1 small onion, diced
2 large garlic cloves, minced
1 cup chicken broth
1 (4 ounce) can diced green chilies
6 tablespoons chopped fresh cilantro leaves
2 teaspoons ground cumin
1/2 cup sour cream

Saute chicken breasts in 1 tablespoon oil over medium-high heat until golden and firm. Season lightly with salt and pepper. Remove chicken and keep warm. Add the other tablespoon oil to pan and add onion and cook, stirring, till soft. Add garlic and cook 1 minute. Add stock and reduce over high heat for 2 minutes. Lower heat and add remaining ingredients except sour cream . Cook for 5 minutes. Add chicken and their juices and cook 3-4 minutes or till done. Stir in sour cream and cook until sauce is warmed through. Do not boil.

Serve with rice

NOTES : Saute the chicken until it is almost done, in the first step. It doesn't have much more time to cook during the remainder of the recipe.

I used 6 tbl. of fresh chopped cilantro and 2 tsp. cumin., omitting the parsley

Terrytx (07:56:36) :

Cheesy Chili Rellenos Casserole
Recipe By : Carol Williams
Serving Size : 6

1 tablespoon butter
1 cup onion -- chopped
9 ounces green chiles -- canned, drained
6 ounces grated cheddar cheese
6 ounces Monterey jack cheese -- grated
3 large eggs
3/4 cup sour cream
1/4 teaspoon red pepper flakes
1 cup chopped tomatoes -- seeded

-Lightly grease an 8" round or square pan.
-Melt butter in a medium sized skillet over medium high heat.
-Add onion, cook & stir until crisp tender.
-Stir in drained chopped chilies, then spoon mixture into prepared pan.
-Sprinkle the cheeses over the onion & chilies.
-In a small bowl, beat the eggs slightly. then beat in sour cream & pepper flakes.
-Spoon mixture evenly over the cheese mixture in pan.
-Sprinkle chopped tomato evenly over all.
-Bake at 350 for 35-45 minutes or until a knife inserted near center comes out clean.

Terrytx (07:56:03) :

Black Bean Salad
Serving Size : 2

1/2 small ripe avocado
1 tablespoon lime juice
1 teaspoon Dijon mustard
2 tablespoons nonfat, low sodium chicken broth
salt and fresh ground pepper
1/4 head romaine lettuce
1 cup canned black beans, rinsed and drained

Peel, seed and mash avocado in a small bowl. Add lime juice, mustard and chicken broth and blend well. Add salt and pepper to taste. Wash lettuce and tear into bite-sized pieces. Place in a salad bowl. Toss with black beans. Spoon dressing over top.

Source: Houston Chronicle-10/16/99

Susan,IL (06:12:44) :

Hamburger Chilaquiles
Recipe By : Susan Wilson
Serving Size : 8

1 pound ground beef
1 medium onion -- chopped
1 package taco seasoning mix
1 can green chiles -- chopped
1 can tomatoes -- 28 ounce
1/2 package tortilla chips -- 12 ounce
4 cups Monterey jack cheese -- shredded
1/2 cup sour cream
1 cup cheddar cheese -- shredded

In a skillet, cook ground beef and onion until meat is browned and onion is tender; drain. Stir in taco seasoning, chilies, and tomatoes. Simmer, uncovered, for 15 minutes. Place half of the tortilla chips in a 13 x 9 inch baking dish. Layer half of meat mixture and half of the Monterey Jack Cheese over tortilla chips. Repeat layers. Bake at 350 degrees for 20 minutes. Remove from oven. Top with dollops of sour cream. Sprinkle with cheddar cheese and bake another 10 minutes or until heated through.

Susan,IL (06:12:11) :

Taco Bake Pie
Recipe By : Susan Wilson
Serving Size : 6

1 pound ground beef
1/2 Cup chopped onion
1 package taco seasoning mix
3/4 cup water
1 3/4 cups flour
1 package quick rise yeast
1 tablespoon sugar
2 teaspoons chopped onion
3/4 teaspoon salt
2/3 can warm water
2 Tablespoons oil
1/2 cup crushed corn chips
1 cup cheddar cheese -- shredded
1 cup lettuce -- chopped
1 1/2 cups Diced tomato
Sour cream

Filling: Brown 1 pound lean ground beef with 1/2 cup chopped onion. Add 1 package of taco seasoning and 3/4 cups of water. Simmer for 25 minutes.

Topping: Top with cheese, lettuce and tomatoes

Taco Crust: In medium bowl combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add Very warm water and oil to mixture. Mix by hand till almost smooth. Stir in corn chips and enough flour to make a stiff batter. Spread in a well greased 10 inch pie pan. Cover and let rise 10 minutes. Spread meat filling over dough. Bake at 375 Degrees for 30-35 minutes. Sprinkle with cheese, lettuce and tomato. Dot with sour cream

Susan,IL (06:11:31) :

Chimichangas
Recipe By : BH&G

2 pounds beef stew meat
1 1/2 C water
2 cloves garlic, minced
2 Tbsp chili powder
1 Tbsp vinegar
2 tsp dried oregano, crushed
1 tsp salt
1 tsp ground cumin
1/8 tsp pepper
12- 10" flour tortillas
Fat for frying
2 C shredded lettuce
2 C Guacamole (I'll put that recipe under this one)
Radish roses

In medium saucepan combine meat and next 8 ingredients. Bring to boiling. Cover, reduce heat and simmer about 2 hours or till meat is very tender. Uncover and boil rapidly about 15 min or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. With 2 forks shred meat very fine.

Meanwhile wrap stack of tortillas in foil. Heat in 350 oven for 15 minutes. Spoon about 1/4 cup of the meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.

In heavy skillet or saucepan fry filled tortillas in 1/2" hot fat about 1 minute on each side or till golden brown. Drain on paper toweling. Keep warm in 300 oven while frying remaining chimichangas. Garnish with lettuce, Guacamole and radish roses. Makes 12

Guacamole

2 medium avocados, seeded, peeled and cut up
1/2 small onion cut up
2 T lemon juice
1 clove garlic minced
1/2 tsp salt
1/4 tsp pepper

In blender container place all ingredients and blend until well combined. Use as a dip for chips or as a sauce to serve with main dishes. Makes about 1 1/4 Cups.

Enjoy!

I always add some shredded cheese to the filling before I fold the chimicangas!

Susan,IL (06:10:43) :

Arroz con Tomate (Spanish Rice)
Recipe By : Susan Wilson
Serving Size : 6

1/2 cup green bell pepper -- chopped
1/4 cup onion -- chopped
1 clove garlic -- minced
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried rosemary -- crushed
2 tablespoons olive oil
1 cup long grain rice
1 cup tomatoes -- chopped & peeled
1 teaspoon salt
1 dash pepper

In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender. Stir in rice, chopped tomato, salt, pepper, and 2 cups water. cook covered over low heat for about 20 minutes or till rice is done. Makes 6 servings.

Cindy,CA (06:07:16) : Easy Cold Taco Salad

1lb Hamburger
1 pkg Taco Mix
1/2 cup chopped Onion
1 big bag of Salad (I use iceberg mix)
1 15oz Kidney Beans
2 cups sliced cherry tomatoes
1 avocado chopped medium chunks
1 cup shredded cheddar cheese
2-3 cups tortilla chips
1 16oz bottle Catalina Salad Dressing

In a frying pan brown Hamburger and onion until hamburger breaking up into bite size chunks. Prepare hamburger with taco mix according to package instructions. Set aside and cool for 20 minutes

In a large bowl, combine salad, cooled hamburger, kidney beans, tomato, avocado and cheese. Add chips breaking up into medium size pieces. Lightly toss with salad dressing until coated as desired. Serve immediately

Victoria__Pa (05:25:08) : TURKEY ENCHILADAS

1 c. onions
1 c. chopped green peppers
1 small can chopped green chilies
1- 16 oz. can low fat refried beans
1 small can sliced black olives, drained
1 c. chunky salsa
4 slices low-fat smoked turkey, sliced
1/4" thick from deli
1- 8 0z. jar enchilada sauce
1 c. fat-free cheddar cheese

In large bowl mix together first 6 ingredients. Place 1/4 of mixture onto each turkey slice. Roll up and place in 9" sq. microwave-safe dish. Pour enchilada sauce over top and sprinkle with cheese. Microwave on high for 8-10 min. or till heated through.

Gina,Fla (03:53:57) : Mia-Mex Star Fruit & Black Bean Salsa

(From Nuevo Cubano Cooking, Sue Mullen)

1 8 oz. can black beans, drained
3/4 c. corn kernels, drained
8 oz. ripe tomatoes, chopped
4 scallions, chopped
1/2 green bell pepper, finely diced
1/2 sweet red bell pepper, finely diced
2 T. olive oil
1/2 c. red wine vinegar
hot pepper to taste
Worcestershire sauce to taste
salt and pepper to taste
1 star fruit, 1/2" inch sliced crosswise in thin sections, 1/2 diced

Mix beans with corn, tomatoes, onions, peppers, oil and seasonings. Stir diced star fruit in and place 3 slices of star fruit across. Cover and refrigerate at least 3 hours. Serve chilled.

Serve with Crab Cakes and Pepper Lime Dip and Corn on the Cobb

Gina,Fla (03:53:04) : Tex-Mex Dip

serves 6-10

3 med. ripe avocados
2 T. lemon juice
1/2 t. salt
1/4 t. black pepper
1 c. sour cream
1/2 c. mayo
1 package Taco Seasoning mix
2 10 1/2 oz. cans of refried beans or bean dip
1 c. chopped scallions
3 tomatoes, chopped
pitted black olives, sliced and drained
1 package 8 oz. shredded cheddar cheese
tortilla chips

Mash the avocados with lemon juice, salt and pepper. Set aside.

Combine sour cream, mayo and taco mix and mix well. Set aside.

Spread the bean dip or refried beans first onto bottom of round glass platter. Top with the avocado and spread all over evenly. Layer next with the sour cream mix and spread evenly over. Sprinkle scallions next all over. Sprinkle tomatoes next, then olives, then top with shredded cheese. Refrigerate till ready to eat.

Gina,Fla (03:51:57) : Chicken Spinach Enchilada Casserole

Serves 6

2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 T. butter
1c. sour cream
1 c. chopped green chili
12oz. grated cheddar cheese
12oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 t. cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced

Toppings: diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Top with all the garnishes listed. Delicious!!

Gina,Fla (03:51:09) : San Antonio Casserole Bake

makes 6 servings

1 lb. lean ground beef
1 med. onion
2 garlic cloves, minced
4 T. oil
1 pkg. Taco Spice and Seasonings
2 c. water
2 t. chicken bouillon (Wylers)
1/4 c. flour
1 c. sour cream
1 can (7 oz.) diced green chilies
1 pkg. tortilla chips
2 c. grated Monterey Jack cheese or Cheddar Cheese
1/2 c. sliced scallions, including tops

In a skillet, brown meat till crumbly, drain and set aside. Saute garlic and onion in 4 T. oil till light golden. Add to meat. Add Taco spice and seasoning, blend well. In a small bowl combine bouillon, flour and water. Add to meat mixture, bring to a boil to slightly thicken liquid.

Stir in sour cream and chilies, blend thoroughly. In a lightly greased 9x13 inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingred., ending with green onions. Bake at 375 for 20 minutes. Let stand 5 minutes before cutting.

Kelly~WA (11:04:22) :

Fruit Salad with Jalapeno-Citrus Dressing
Yield: 6 servings

1/2 small Honeydew melon
1 Ripe large papaya, peeled
Seeded cubed
1 pt Strawberries stemmed and
Hulled
1 can Pineapple chunks drained
Jalapeno Citrus Dressing
1/3 c Orange juice
3 T Lime juice
3 T Minced fresh mint, basil
Or cilantro
2 Jalapeno peppers seeded,
Minced
1 T Honey

Scoop seeds from melon. Remove fruit from rind with
melon baller or cut into wedges. Remove rind and cut
into cubes. Place in large bowl. Add fruits and
dressing. Gently toss to combine. Serve immediately
or cover and refrigerate up to 3 hours. Garnish with
mint. DRESSING Combine in small bowl and mix well

Kelly~WA (11:03:58) :

MEXICAN COLE SLAW
Serving Size : 2

1/2 c Shredded Red Cabbage
1/2 c Shredded Green Cabbage
1 medium Carrot, Pared, Grated
1/4 c Low Fat Yogurt
1/4 tsp Ground Cumin
1/8 tsp Salt
1 pinch Fresh Ground Pepper

Combine all ingredients in a medium mixing bowl. Serve at once or
refrigerate and serve cold.

Kelly~WA (11:03:35) :

Mexican Chicken Salad

2 cups cooked chicken -- cut up
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup carrot -- finely chopped
2 tablespoons cilantro
2 tablespoons capers -- drained
2 tablespoons red bell pepper -- finely chopped
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 cup onion -- finely chopped
1/4 cup Tabasco sauce
1 avocado -- peeled
lettuce leaves
paprika

Toss all ingredients except avocado, lettuce and paprika. Cut avocado
into
wedges. Serve on lettuce leaves with avocado wedges. Sprinkle with
paprika.

Kelly~WA (11:03:13) : TACO SALAD
Yield: 2 servings

1/2 lb Bulk Pork Sausage
2 tb Chopped Onion
1/2 c Tomato Sauce
2 tb Canned Chili Peppers, Chopped
1 1/2 tsp Unbleached Flour
1 tsp Chili Powder (Or To Taste)
1 Dash Of Garlic Powder
3 c Torn Lettuce
1 large Carrot, Shredded
1/2 c Cherry Tomatoes, Halved
1/4 c Monterey Jack Cheese Shreds
1/4 c Coarsely Crushed Taco Chips

Crumble pork sausage into a 1-quart casserole. Stir
in onion. Micro-cook, uncovered, on 100% of power 4
minutes or till meat is no longer pink, stirring once.
Drain off fat. Stir in tomato sauce, canned green
chili peppers, flour, chili powder, and garlic powder.
Micro-cook, covered, on 100% of power for 2 to 3
minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce,
carrot and tomatoes. Top with sausage mixture,
shredded cheese and taco chips

Kelly~WA (11:02:51) : Mexican Chicken Salad
Servings: 4

2 c Cooked Chicken; Cut Up
1/4 c Dairy Sour Cream
1/4 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
2 T Cilantro; Fresh, Finely Snipped
2 T Capers
2 T Pimentos; Canned, Chopped
2 T Lime Juice
1/2 t Cumin; Ground
1/2 t Oregano Leaves; Dried
1/4 c Onion; Chopped, 1 Small
Lettuce Leaves
1 Avocado; *
Paprika

* Avocado should be peeled and cut into wedges.
Toss all ingredients except lettuce, avocado and paprika. Serve on
lettuce
with avocado; sprinkle with paprika.

Kelly~WA (11:02:23) : Durango Potato Salad

2 pounds Small red potatoes
1 can Ro-tel diced tomatoes
1/2 cup Mayonnaise
2 tablespoons Spicy brown mustard
1 cup Chopped celery
2 Green onions -- sliced
3 slices Cooked bacon -- crumbled

In a large saucepan, boil potatoes in enough
water to cover, about 15 minutes or until tender;
drain and cool slightly. Cut into quarters.
Meanwhile, in a large bowl combine Ro-Tel,
mayonnaise and mustard. Add potatoes, celery,
green onions and bacon; toss to coat.

Cover and refrigerate for about 1 hour. Makes 8 servings.

Kelly~WA (11:01:37) : Mexican Green Bean Salad
Yield: 4 servings

1 lb green beans
1/2 c olive oil
2 jalapeno peppers -- seeded and chopped
1 TB vinegar
2 TB lemon juice
1 TB onion -- minced
1 TB parsley -- minced
1 TB fresh cilantro -- minced

Steam green beans until tender-crisp, about 15
minutes. Drain. Whisk together other ingredients and
pour over warm green beans. Allow to marinate at least
1/2 hour. Serve at room temperature or chilled.

Kelly~WA (11:01:12) :

CHICKEN AND ORANGE SALAD
Yield: 6 servings

2 tb Scallions Or Green Onions; *
2 tb Lime Juice
1/4 tsp Salt
2 cups Cooked Chicken; Cut Up
1 cup Green Peas; Cooked
1 cup Mayonnaise Or Salad Dressing
1/4 cup Carrot; Finely Chopped
1/4 cup Celery; Finely Chopped
1/4 cup Fresh Cilantro; Finely Snipped
3 tbsp Orange Juice
1/2 tsp Salt
1/2 tsp Cinnamon; Ground
1/4 tsp Pepper; Freshly Ground
Lettuce Leaves
3 Oranges; **
2 Avocados; ***

* Finely chop the scallions or green onions including a few green tops.

** Oranges should be pared and sectioned, or can be unpared, cut into wedges.

*** Avocados should be pared and cut into wedges.

Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions.