Chilaques

Jessica S.

16 oz salsa (mild or med.)
12 (6 inch) corn tortillas torn or 4- large flour tortillas whole
1 cup shredded cheese (Colby, Monterrey jack, or cheddar)
1/2 cup sliced black olives
2 cups sliced zucchini
1 can black beans rinsed and drained
top with shredded lettuce, chopped tomatoes,and sour cream

Spread 3/4 cup of salsa mixed with 2TBS water in bottom of a large skillet. Add 1/2 layer of tortillas, 1/2 remaining salsa, and 1/2 of cheese. Top with olives, zucchini and beans. Top with remaining tortillas, salsa and cheese. Cover pan and cook over med-low heat for 15 minutes or until tortillas are soft and cheese is melted. Cut into 6 wedges. Serve with toppings. Serves about 4

Yummy Bean Dip

Summer S.

1 can re-fried beans (16 oz)
1 cup sour cream
1 cup shredded cheese (I like cheddar jack)
1 envelope taco seasoning

Heat beans in saucepan over medium heat 1- 2 mins. Add remaining ingredients and bring to a simmer. 5- 10 mins. Serve with Fritos, on layered dips or on ultimate nachos.

Mexican Egg Rolls

Jennifer S.

photo credit simplecomfortfood.com

2 cups grilled boneless skinless chicken breasts (I marinade mine in 1 T oil, 2 cloves garlic, 1 t cumin, and the juice of one lime)
2 cups Monterrey jack cheese or 2 cups Mexican blend cheese, shredded
1 (15 ounce) can drained black beans
2 cups frozen sweet corn (unthawed and drained of liquid)
1/2 chopped sweet red pepper
4 -5 diced green onions
2 minced fresh garlic cloves
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon cumin (can put 1/2 t more if desired)
1 (16 ounce) package egg roll wraps
oil (for frying)

Chop the chicken into small dices.
Mix all ingredients, except egg roll wrappers and oil, together.
Moisten the edges of an egg roll wrap and put approx 2 tablespoons of filling in the middle.
Fold like you would an egg roll (directions and picture are usually on the egg roll wrapper container).
Make sure the flap is sealed to keep the filling inside.
Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes). Cut diagonally and serve with guacamole, salsa and sour cream.

Quick and Easy Black Beans

Summer S.

2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak

Southwestern Chicken Layered Salad

Jennifer S.

This salad is really close to the one they serve at Paradise Bakery.

6 cups torn romaine lettuce
2 cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 can (11 oz) Southwestern style corn, drained, liquid reserved
2 tablespoons taco seasoning mix (from 1-oz package)
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup ranch
1/4 salsa or BBQ sauce
1 cup black beans, drained and rinsed
1 cup corn chips (1 1/2 oz)
1/2 cup tomato, seeded and diced


Arrange lettuce on large platter. In 10-inch nonstick skillet, place chicken and reserved liquid from corn. Sprinkle with taco seasoning mix. Cook over medium heat 2 to 3 minutes, stirring constantly, until blended and thoroughly heated.
Arrange chicken mixture over lettuce. Sprinkle with cheese, corn and beans.
Combine dressing and salsa (or bbq sauce) together.
Drizzle with dressing; top with corn chips. Garnish with tomatoes.

Taco Bean Chili Mix (In-a-jar)

Jennifer S.

½ cup dried kidney beans
½ cup dried pinto beans
½ cup dried red beans
1 package (1 ¼ ounces) taco season mix
1 tbs dried, minced onion
½ tsp chili powder or chipotle chili powder
¼ tsp ground cumin
1 ½ cups tortilla chips

1.Layer beans in a 1-qt jar. Place taco season mix, onion, chili powder and cumin into a small zipper bag. Place season packet over beans. Add tortilla chips and close jar.
2.Cover top of jar with fabric; attach gift tag with ribbon.

Gift tag should say:

Taco Bean Chili Mix
You will need 1 pound ground beef or turkey browned and drained.
4 cups water
1 can (14 ½ ounces) diced tomatoes with green chilies
1 can (8 ounces) tomato sauce
1 cup shredded cheese and 1/2 cup sour cream to complete this recipe.

1.Remove tortilla chips and season packet from jar, set aside.
2.Place beans in large saucepan, cover with 6 cups water. Bring to a boil for 5 minutes. Cover and turn off heat. Let soak, covered for 1 hour.
3.Drain and rinse beans. Add beans back to saucepan with 6 cups water. Bring to boil, turn heat down. Let simmer for 1 to 1 1/2 hours. Drain and rinse beans.
4.Place cooked beans, 4 cups water, tomatoes, tomato sauce, 1 pound ground meat and season packet into large soup pot. Bring to boil. Cover and reduce heat to a simmer for 20-30 minutes.
5.Crush tortilla chips and stir into chili, simmer for 5-10 minutes to thicken.
6.Top with shredded cheese and sour cream

Quick Bean Salsa (Cowboy Caviar)

Jennifer S.

Makes 12 servings

1 cup black beans drained and rinsed
1 cup corn, canned, whole kernel drained
1 cup pinto beans drained and rinsed
2 cups salsa prepared
1/2 cup cilantro chopped
1/2 cup red or white onion chopped

Stir and serve!

Crock Pot Hearty Ground Beef Chili

Jennifer S.

1-1/2 lb. lean ground beef
1 can (16 oz.)tomato sauce
1 can (15 oz.) dark red kidney beans, rinsed
1 can (15 oz.) light red kidney beans, rinsed
1 can (15 oz.) black beans, rinsed
1-1/2 cups Thick 'N Chunky Mild Salsa
1 can (15 oz.) corn, drained
1 onion, chopped
2 Tbsp. chili powder
1 cup Mexican Style Finely Shredded Four Cheese

Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving.
Serve topped with the cheese.

Three-Bean Turkey Chili

Jennifer S.

1/2 lb. ground turkey
1 can (28 oz.) diced tomatoes, undrained
1 jar (16 oz.) Thick 'N Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 can (15 oz.) kidney beans, rinsed
1 can (15 oz.) great Northern beans, rinsed
1 tsp. chili powder
1 tsp. ground cumin
1 pkg. (7 oz.) Shredded Cheddar Cheese

Cook turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally.
Add to crock pot with all remaining ingredients except cheese; stir.
Cover with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).
Spoon into soup bowls; top with cheese.

Spicy Southwest Bean & Corn Salad

Jennifer S.

1/2 cup Light Ranch Dressing
1/4 tsp. hot pepper sauce
1 pkg. (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, rinsed
1 pkg. (10 oz.) frozen corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup tomato, seeded and diced
1/2 cup Shredded Cheddar Cheese

MIX dressing and hot pepper sauce.
TOSS greens with beans and vegetables in large bowl.
ADD dressing mixture; toss to coat. Top with cheese.
For a complete meal you can also add baked chicken breast cut into strips.

A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Crock Pot Mexican Chicken

Amber E.

4 chicken breasts
1 jar favorite salsa
1 can drained corn
1 can drained black beans


Put it all in a crock pot and let cook on low 6-8 hours or high 4 hours. When
the chicken is falling apart mix it up a bit and its ready. Put it over lettuce
to make a yummy salad. Or make it into tacos or burritos.

Happy eating!

Southwestern Pasta

Jessica S.

16 oz. Penne
1 can(14.5 oz) black beans, rinsed and drained
2 TBS vegetable oil
1 med onion chopped
1/2 cup chunk-style salsa
1 tsp chili powder
1 can (4 oz) green chilies,
1 tsp cumin drained
1 tsp coriander
1 tomato chopped
1 lb. ground beef
1 can (11 oz) whole kernel corn, rinsed and drained
1 cup sour cream
1/2 cup grated cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Cook pasta according to package directions. Meanwhile heat oil in large pot/dutch oven over medium heat. Add onion, chili powder, cumin, and coriander and saute for 3 minutes, until soft. Add meat and brown- about 8 minutes. Drain pasta and stir into pot along with corn, beans, salsa, chilies, cheese, and tomato. Serve with cilantro and sour cream. serves 4-6

Mexican Pasta Skillet

Jennifer S.

1 lb extra-lean ground beef
1/2 cup onion, minced
16 oz mild salsa
1 cup tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 can corn, drained
1 can black beans, drained and rinsed
1 cup shredded Cheddar cheese (2 oz)

In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni, corn and beans. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.