Mexican/Southwest Cuisine

Chicken Fajitas

1 pound boneless skinless chicken breast halves
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
1 each medium green, sweet red and yellow peppers, julienned
1 medium onion, halved and sliced
2 teaspoons ground cumin
2 teaspoons chili powder
1 garlic clove, minced
1/4 teaspoon salt
6 flour tortillas (8 inches), warmed
Shredded lettuce and chopped tomatoes, optional

In a 3-qt. slow cooker, combine the chicken, beans, tomatoes, peppers, onion and seasonings. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred chicken and return to the slow cooker; stir to combine. Spoon about 3/4 cup chicken mixture down the center of each tortilla. Top with lettuce and tomatoes if desired. Makes 6 servings.

Spicy Chili

1-1/2 pounds ground beef
1-1/2 pounds bulk Italian sausage
3 cans (14-1/2 ounces each) stewed tomatoes
2 cans (16 ounces each) kidney beans, rinsed and drained
1 cup chopped onion
1 large green pepper, chopped
1 can (6 ounces) tomato paste
2 jalapeno peppers, finely chopped
2 tablespoons chili powder
2 tablespoons white vinegar
1 tablespoon spicy brown mustard
1 tablespoon dried oregano
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon paprika

In a soup kettle or Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. Makes 12 servings (3 quarts).

Sprinkle individual servings of Spicy Chili with shredded cheddar cheese and chopped onion if you like. Plus, a dollop of sour cream can cut some of the spiciness.

Mexican Pork Stew

1 pound boneless pork loin roast, cut into 3/4-inch cubes
3 teaspoons olive oil
1 large onion, chopped
2 celery ribs, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1-1/2 cups water
1 tablespoon chili powder
2 teaspoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (6 ounces) tomato paste
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh cilantro

In a Dutch oven or large soup kettle over medium-high heat, brown meat on all sides in 1 teaspoon oil; drain. Remove meat and keep warm.

In the same pan, saute the onion, celery, jalapeno and garlic in remaining oil until tender. Stir in the water, chili powder, brown sugar, cumin, salt and pepper. Return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Stir in the tomato paste, beans and tomatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes longer or until meat is tender and beans are heated through. Sprinkle with cilantro. Makes 5 servings.

Taco Soup

1 pound ground beef
1 envelope (1-1/4 ounces) taco seasoning
1 can (14-1/2 ounces) stewed tomatoes
1 can (15 ounces) kidney beans, rinsed and drained
1 cup water
Shredded cheddar cheese
Sliced green onions, sour cream and corn chips or tortilla chips, optional

In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, tomatoes, beans and water; bring to a boil. Reduce heat, cook until heated through. Ladle into individual bowls; top with cheese. If desired, also top with onions, corn chips and sour cream. Makes 5 cups.

Refried Bean Soup

1 can (16 ounces) spicy fat-free refried beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1/2 cup water
1 can (4 ounces) chopped green chilies
1/4 cup salsa
Tortilla chips

In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with tortilla chips. Makes 8 servings (2 quarts).

Lasagna Corn Carne

1 pound ground beef
1 jar (16 ounces) salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-3/4 ounces) cream-style corn
1 large onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
3 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon chili powder
12 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the salsa, beans, vegetables, garlic and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Spread a fourth of the meat sauce in a greased 13-in. x 9-in. baking dish; top with four noodles. Repeat layers once. Top with half of the remaining sauce; sprinkle with half of the cheeses. Layer with the remaining noodles, sauce and cheeses.

Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Makes 12 servings.

Cincinnati Chili

1 pound ground beef
1 pound ground pork
4 medium onions, chopped
6 garlic cloves, minced
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
1/4 cup white vinegar
1/4 cup baking cocoa
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
4 teaspoons ground cinnamon
3 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons ground allspice
2 teaspoons hot pepper sauce
3 bay leaves
1 teaspoon sugar
Salt and pepper to taste
Hot cooked spaghetti
Shredded cheddar cheese, sour cream, chopped tomatoes and green onions

In a Dutch oven or soup kettle, cook beef, pork, onions and garlic over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, vinegar, cocoa and seasonings; bring to a boil.

Reduce heat; cover and simmer for 1-1/2 hours or until heated through. Discard bay leaves. Serve over spaghetti. Garnish with cheese, sour cream, tomatoes and onions. Makes 8 servings.

Pinto Bean Dip

2 cans (15 ounces each) pinto beans, rinsed and drained
1-1/4 teaspoons salt, divided
1/4 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
3 ripe avocados, peeled and pitted
4 teaspoons lemon juice
1 cup (8 ounces) sour cream
1/2 cup mayonnaise
1 envelope taco seasoning
1 cup sliced green onions
2 medium tomatoes, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
Tortilla chips

In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate.

Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips. Makes 25-30 servings.

Shrimp with Roasted Peppers

2 large sweet red peppers
2 large sweet yellow peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
2/3 cup chopped red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped

Marinade:
3/4 cup lemon juice
1/4 cup olive oil
1 tablespoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 pound uncooked large shrimp, peeled and deveined

Avocado Dressing:
2/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
Dash cayenne pepper
1 medium ripe avocado, peeled and sliced
Lemon slices and cilantro leaves

Cut peppers in half; remove stems and seeds. Broil skin side up 4 in. from the heat until skins are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Meanwhile, combine the beans, tomatoes, onion, cilantro and jalapeno in a large bowl. Peel off and discard charred skin from peppers. Cut into thin 1-in. strips; add to tomato mixture and set aside.

In a large resealable plastic bag, combine the lemon juice, oil, pepper flakes, salt and cumin; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.

For dressing, combine the oil, vinegar, lemon juice, cilantro, salt and cayenne in a blender; cover and process until smooth. Add avocado; cover and pulse just until blended.

Drain and discard marinade from shrimp. In a large skillet, saute shrimp for 3-5 minutes or until shrimp turn pink. Add to pepper mixture. Add 1/2 cup avocado dressing; toss to coat. Spoon into serving glasses or bowls; serve with remaining avocado dressing. Makes 6 servings.

Creamy Guacamole Spread

2 large ripe avocados, peeled and cubed
1/2 cup mayonnaise
1/4 cup chopped onion
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon hot pepper sauce
Assorted crackers or fresh vegetables

In a blender, combine the first seven ingredients. Cover and process until blended. Serve with crackers or vegetables. Makes 2 cups.

Zucchini Con Carne

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/4 cup all-purpose flour
2 tablespoons vegetable oil
1-1/2 cups water
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
4 large zucchini, cut into chunks
2 cups whole kernel corn
1 medium onion, cut into wedges
2 cans (4 ounces each) chopped green chilies, undrained
Shredded Monterey Jack cheese
Warmed flour tortillas, optional

Toss beef with flour until coated. In a Dutch oven over medium heat, brown beef in oil. Add water, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour and 15 minutes or until the meat is tender.

Add zucchini, corn, onion and chilies; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Sprinkle with cheese and serve with tortillas if desired. Makes 8-10 servings.

Avocado Smoked Turkey Wraps

1 package (8 ounces) cream cheese, softened
2 tablespoons chopped jalapeno peppers
1 teaspoon pepper
1/4 teaspoon salt
4 flour tortillas (8 inches)
3/4 cup shredded lettuce
1/2 cup chopped tomato
10 ounces sliced deli smoked turkey
1 medium ripe avocado, peeled and chopped
1/4 cup chopped red onion

In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately. Makes 4 servings.

Zucchini Beef Casserole

3/4 pound lean ground beef
1 teaspoon garlic powder
1-1/2 cups diced zucchini
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup instant rice
1/2 cup water
1/4 cup chopped onion
1/4 cup reduced-sodium soy sauce
3/4 teaspoon dried basil

Crumble beef into a 1-1/2-qt. microwave-safe dish; sprinkle with garlic powder. Cover and microwave on high for 1-1/2 minutes; stir. Heat 1-2 minutes longer or until no longer pink; drain.

Stir in the remaining ingredients. Cover and microwave on high for 15-20 minutes or until vegetables and rice are tender, stirring twice. Makes 4 servings.

Three-Bean Chili

1 pound lean ground beef
1/2 cup chopped onion
1 cup chopped fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1 envelope taco seasoning
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
8 tablespoons shredded cheddar cheese, divided

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the mushrooms, peppers and garlic; cook and stir 3 minutes longer or until vegetables are almost tender. Stir in the water, tomatoes and taco seasoning.

Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Add beans; simmer 30 minutes longer. Sprinkle each serving with 1 tablespoon cheese. Makes 8 servings (2 quarts).

Paprika Chicken

2 tablespoons paprika
1 to 2 tablespoons Southwest marinade mix
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
1/4 cup water
2 tablespoons soy sauce
5 teaspoons lemon juice
1/2 cup sour cream

In a large resealable plastic bag, combine the paprika, marinade mix, salt and pepper; add chicken. Seal bag and shake to coat. Refrigerate for 10 minutes.

In a large skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.

Add water, soy sauce and lemon juice to the skillet; cook for 1-2 minutes, stirring to loosen browned bits. Remove from the heat; stir in sour cream until blended. Serve with chicken. Makes 4 servings.

Bean Stew

1 can (14-1/2 ounces) chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1 can (4 ounces) chopped green chilies, undrained
2 cups frozen corn, thawed
3 cups water
1 large onion, chopped
2 medium carrots, sliced
2 garlic cloves, minced
2 teaspoons chili powder

Combine all ingredients in a 3-qt. slow cooker. Cover and cook on high for 4-5 hours or until heated through and flavors are blended. Makes 6 servings.

Beef Fiesta

1-1/2 pounds ground beef
1 large onion, chopped
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
2 cups water
2 cans (8 ounces each) tomato sauce
2 tablespoons vinegar
12 corn tortillas (6 inches)
2 cups (8 ounces) shredded process American cheese
1 can (2-1/4 ounces) sliced ripe olives, drained

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Add the water, tomato sauce and vinegar; cook for 10 minutes or until heated through.

Cut each tortilla into six wedges. In a greased 13-in. x 9-in. baking dish, layer half of the tortillas, meat mixture, cheese and olives; repeat layers. Bake, uncovered, at 350° for 35 minutes or until heated through. Makes 8 servings.

Swiss Steak

1 large onion, chopped
2 garlic cloves, minced
4 tablespoons vegetable oil, divided
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons salt, divided
3 tablespoons all-purpose flour
Dash pepper
2 pounds boneless round steak (1/2 inch thick)

In a saucepan, saute onion and garlic in 2 tablespoons of oil. Add tomatoes, chilies and 1 teaspoon salt. Simmer, uncovered, for 20-25 minutes or until slightly thickened.

Meanwhile, in a shallow bowl, combine flour, pepper and remaining salt. Cut steak into serving-size pieces; dredge in flour mixture. In a skillet, brown steak on both sides in remaining oil. Transfer to an ungreased 13-in. x 9-in. baking dish.

Set aside half of the tomato mixture; pour remaining mixture over steak. Cover and bake at 325° for 2 hours or until meat is tender. Heat reserved tomato mixture and serve with steak. Makes 6 servings.

Seafood Stew

3 to 4 medium leeks (white portion only), sliced
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced
2 tablespoons olive or vegetable oil
1-1/2 cups tomato puree
1 cup water
1 cup chicken or vegetable broth
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound sea scallops

In a Dutch oven or large kettle, saute the leeks, jalapeno and garlic in oil until tender. Add the tomato puree, water, broth and seasonings; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.

Add shrimp and scallops; simmer 5 minutes longer or until shrimp turn pink and scallops are opaque. Makes 6-8 servings.

Southwest Chicken

6 boneless skinless chicken breast halves (4 ounces each)
1/4 cup canola oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 celery ribs, sliced
1/4 cup water
1/4 cup sliced pimiento-stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced

In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil.

Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a meat thermometer reads 170°. Makes 6 servings.

Au Gratin Taco Bake

1 pound ground beef
1 package (4.9 ounces) au gratin potatoes
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
3/4 cup milk
1/2 cup water
2 tablespoons taco seasoning
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish.

Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Makes 4-6 servings.

Asparagus Enchiladas

1/3 cup vegetable oil
1 dozen flour tortillas (8 inches each)
1/2 cup butter
1/2 cup all-purpose flour
2 cans (15 ounces each) chicken broth
1 cup (8 ounces) sour cream
1/2 cup green taco sauce
3 cups (12 ounces) shredded Monterey Jack cheese, divided
3 cups cooked shredded chicken
1/2 cup chopped green onions, divided
2 pounds fresh asparagus, trimmed
1/3 cup grated Parmesan cheese
1/4 cup sliced ripe olives

In a skillet, heat oil over medium-high. Soften tortillas in the hot oil 30 seconds per side. Drain on paper towel; cool. In a large saucepan, melt butter over medium heat. Blend in flour. Whisk in chicken broth, cook and stir until thickened. Remove from the heat. Stir in sour cream and taco sauce.

Keep warm but do not boil. Divide the chicken, 2-1/2 cups Monterey Jack cheese and all but 2 tablespoons of the onions over the 12 tortillas. Arrange asparagus over filling with the tips extending beyond the tortillas. Top each with 2 tablespoons sauce. Roll up and arrange, seam side down, in a 13-in. x 9-in. baking dish. Top with reserved sauce and the Parmesan cheese.

Bake at 400° for 25 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese and return to the oven just until melted. Garnish with olives and reserved onions. Serve with additional green taco sauce. Makes 12 servings.

Baked Chili

1 pound ground beef
1 large onion, chopped
1 large green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder

Corn Bread Biscuits:
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/8 teaspoon salt
1 egg
1/2 cup milk
1/2 cup sour cream

In a Dutch oven or soup kettle, over medium heat, cook beef, onion and green pepper until meat is no longer pink; drain. Add remaining ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 10 minutes.

Meanwhile, combine flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth; stir into dry ingredients just until moistened.

Transfer chili to an ungreased 13-in. x 9-in. baking dish. Drop batter by heaping teaspoonfuls onto hot chili. Bake, uncovered, at 400° for 15-17 minutes or until biscuits are lightly browned. Makes 8 servings.

Zesty Chicken Soup

1-1/4 pounds boneless skinless chicken breasts
4 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar cheese and tortilla chips, optional

Place chicken in a Dutch oven or soup kettle; add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes. Return to cooking liquid.

In a large skillet, saute onion, celery and garlic in oil until tender; add to the Dutch oven. Stir in the tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil.

Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Makes 10 servings (3-3/4 quarts).

Beef Corn Bread Dinner

1 pound ground beef
1/3 cup chopped onion
1 garlic clove, minced
1/4 cup ketchup
1 teaspoon salt
1 package (8-1/2 ounces) corn bread/muffin mix
1 cup (4 ounces) shredded cheddar cheese

Tangy Tomato Sauce:
2 tablespoons cold water
2 teaspoons cornstarch
1 can (8 ounces) diced tomatoes, undrained
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 teaspoon sugar
2 tablespoons chopped chili peppers
2 tablespoons chopped green pepper
1 teaspoon Worcestershire sauce

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

Prepare corn muffin mix according to package directions. Spread half of the batter into a greased 8-in. square baking dish. Spoon beef mixture over batter; sprinkle with cheese. Spread remaining batter over cheese.

Bake at 350° for 30 to 35 minutes or until golden brown. Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until thickened. Let bread stand for 5 minutes after removing from oven; cut into squares and spoon sauce over. Makes 6-8 servings.