Black Bean and Corn Salsa

Or maybe SALAD?
It's so good I can skip the chips and eat it with a fork.
I originally found the recipe here.


1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avacados, chopped
4 Roma tomatoes, chopped
1 small red onion, chopped ( I used 1/2 of a small)
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. cumin
1/4 c. red wine vinegar
1/4 c. olive oil
1 package (0.7 ounces) Italian dressing mix

In nonmetallic bowl combine first seven ingredients. In measuring cup, combine oil, vinegar, cumin and dressing mix. Pour over bean and corn mixture. Stir. Refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or totilla chips.

Chicken Fiesta Burritos

Cut up 3 large chicken breasts into chunks and place in a skillet with 1 TBSP olive or vegetable oil.

Season with seasoning salt and pepper. Cook until the chicken is all white.

Add one jar (16 oz.) of Pace mild salsa with cilantro (or any other variety you like).

Add one can of drained corn and one can of drained black beans.

Heat through. Serve in tortillas with cheese and sour cream (optional).

Simple, quick, and yummy! Can you really go wrong with Mexican food?

Chimichangas

This recipe has come down from my grandmother to my mother and now to me. Hope you like it.

6 large flour tortillas
1 pound lean ground beef (I used ground turkey)
1 medium onion, chopped
1/2 cup salsa or enchilada
Cooking oil for frying
1 C guacamole
1 C sour cream
Shredded lettuce and chopped scallions or green onions

Prepare filling by browning ground beef and adding onion. Cook until soft. Moisten with desired sauce. Simmer for 10 minutes, stirring occasionally.
Spoon filling down center of tortillas. Fold tortilla around filling, and fold sides in toward middle. Fasten with toothpicks.
Fry in oil over medium heat, turning, until golden; takes 1 to 2 minutes. Lift our with tongs from cooking oil, dry on paper towels. To serve, place on shredded lettuce bed, top with dollops of guacamole and sour cream. Sprinkle with chopped scallions or green onions.

"Chevy's" Sweet Corn Cake

If you are like me, when you go to Chevy's you savor EVERY bite of that sweet corn cake they give you a little dollop of on your plate. That's all I get? Can I have more please? I never have asked, but it always leaves me wanting more! I had never made it until this week. Found this recipe on Allrecipes. It came out great. Not an exact match, but that same yum factor! I made it for home group to go with Fajitas. I doubled it, but I still did it in 2 8 x 8's since they needed to be floating in a 9x13 of water.

Sweet Corn Cake

1/2 cup butter, softened
1/3 cup masa harina
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Directions

In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.

Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.

In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.

Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Salsa bites

1 (8 oz.) pkg. cream cheese-softened
1/3 cup thick and chunky salsa (+additional for topping-optional)
2 eggs-lightly beaten
1/2 cup shredded cheddar cheese
2 T. chopped olives
1 T. chopped green onion
1 clove garlic-pressed

Preheat oven to 350*
In lg bowl, beat cream cheese until smooth.
Blend in salsa and eggs.
Stir in cheddar, olives, onions and garlic.
Lightly spray 24 mini-muffin cups with veg. oil spray; fill with cream cheese mixture.
Bake 15-18 minutes or until centers are set.
Remove from oven; cool in pan 5 minutes.
Remove from pan; cool on wire rack.
Top with additional salsa just before serving, if desired.

Skillet spanish rice

1 lb. ground beef
small onion
small green pepper
1 t. chopped garlic
1 c. rice
1 t. chili powder
1/2 t. salt
1/2 t pepper
8 oz tomato sauce
1 1/2 c. water

Brown meat, onion, green pepper and garlic; drain.
Stir in remaining ingredients; bring to boil. Reduce heat, cover and simmer 15-20 minutes until rice is tender.

Taco Bake

My kids eat this up! It's great for leftovers, too.

1 pound ground beef
1/2 medium onion, finely chopped
3/4 cup salsa
1/4 cup water
1 pkg Taco Seasoning mix
1 sm. can sliced olives
1 cup corn, drained
1 pkg Jiffy cornbread mix
1 cup grated cheddar
1(4 oz) can chopped green chiles, partially drained

Brown the ground beef with the onion and drain. Add the salsa, water, and taco seasoning mix. Stir well and cook 5 minutes over medium heat or until thickened. Add the olives and the corn. Put in a lightly sprayed 9x13 baking dish. Prepare the Jiffy mix and add the cheese and green chiles to the mixture. Stir and pour over the meat mixture. Bake at 350* for 30-35 minutes.

Taco-Stuffed Pasta Shells

A Mexican spin on an Italian favorite! My family loves this recipe! I have cooked it for 9 years now. It freezes well, too!

Prep time: 20 min Bake time: 40 min

Ingredients:
16 jumbo dried shells, prepared according to package directions, rinsed and drained
1 pound extra-lean ground beef
1 package of taco seasoning mix
1 cup water
1 can (16 oz) Refried Beans
1 cup (4 oz) shredded reduced-fat cheddar cheese, divided (I admit,I use WAY more!)
1 jar (16 oz) Salsa, divided
1/4 cup sliced green onions (optional)
Sour cream (optional)

PREHEAT oven to 350*. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 min or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2qt) baking dishes. Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells.

IF FREEZING: Cover one or both baking dishes with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months (4 servings per baking dish)

COVER remaining baking dish with foil. Bake for 40-45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375*. Remove plastic wrap; recover with foil. Bake for 45-50 min or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

Seasoned Taco Meat

I got this recipe from my friend Amy.
So pull out a bunch of hamburger and open your spice cupboard and make a big batch. Have enough for dinner and freeze the rest. I use the quart-sized freezer bags.

I just made this for dinner last week and had five freezer meals for future use.

4 pounds ground beef (or turkey)
3 T chopped onion
1 can beef broth
1 can (8oz) tomato sauce
1/4 t chili powder
2 T paprika
1 T beef bouillon granules
1 T ground cumin
1 t chicken bouillon granules
1 t garlic powder
1 t cayenne pepper (optional)
1/2 t pepper
1/2 t lime juice
1/4 t onion powder
1/4 t sugar
1/4 t salt
1/4 t garlic salt


•In a dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.
•Stir in the rest of the ingredients.
•Bring to a boil.
•Reduce heat; cover and simmer for 10 minutes
•Use what you need and freeze the rest