Mexican/Southwest Cuisine

White Bean Chicken Stew

1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
1 tablespoon canola oil
4 cups chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken breast
2 tablespoons minced fresh parsley

In a large saucepan, saute the onion, jalapeno and garlic in oil until tender. Add the broth, beans and cumin. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through.

Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and parsley; heat through. Makes 6 servings.

Baked Chimichangas

2-1/2 cups shredded cooked chicken breast
1 cup salsa
1 small onion, chopped
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
6 flour tortillas (10 inches), warmed
3/4 cup shredded cheddar cheese
1 cup chicken broth
2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1/4 cup all-purpose flour
1 cup half-and-half
1 can (4 ounces) chopped green chilies

In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.

Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up.

Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 425° for 15 minutes or until lightly browned.

Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and cream until smooth; gradually stir into broth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chilies; cook until heated through. To serve, cut chimichangas in half; top with sauce. Makes 6 servings.

Ham 'n' Swiss Wraps

6 flour tortillas (10 inches)
1 pound thinly sliced deli ham
2 cups (8 ounces) shredded Swiss cheese
3 cups chopped lettuce
1 medium tomato, seeded and diced
1/2 cup diced cucumber
2 tablespoons chopped green pepper
2 green onions, chopped

Dressing:
3/4 cup mayonnaise
3 tablespoons milk
2 teaspoons sugar
1 teaspoon prepared mustard
1/2 teaspoon celery seed

On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with toothpicks. Place in an ungreased 11-in. x 7-in. baking pan. Cover and bake at 350° for 14-16 minutes or until cheese is melted.

Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a small bowl, whisk the dressing ingredients. Unroll the tortillas halfway; top each with 1/3 cup lettuce mixture and 1 tablespoon dressing. Roll up again; serve immediately. Makes 6 servings.

Veggie Brown Rice Wraps

1 medium sweet red or green pepper, diced
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
6 flour tortillas (8 inches), room temperature
1/2 cup shredded cheddar cheese
3/4 cup salsa

In a large nonstick skillet, saute the red pepper, mushrooms and garlic in oil until tender. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir for 4-6 minutes or until heated through.

Spoon 3/4 cup onto each tortilla. Sprinkle with cheese; drizzle with salsa. Fold sides of tortilla over filling; serve immediately. Makes 6 servings.

Barbecue Chicken Burritos

1/2 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1-1/2 cups julienned green peppers
1 cup chopped onion
4 tablespoons vegetable oil, divided
1/2 cup barbecue sauce
1-1/2 cups (6 ounces) shredded Mexican cheese blend
4 flour tortillas (10 inches), warmed
Lime wedges, sour cream, shredded lettuce and chopped tomatoes, optional

In a large skillet, cook the chicken, green peppers and onion in 2 tablespoons oil over medium heat for 6-8 minutes or until chicken juices run clear. Stir in barbecue sauce. Bring to a boil. Reduce heat; simmer for 1-2 minutes or until heated through.

Sprinkle cheese down the center of each tortilla; top with chicken mixture. Fold sides and ends over filling and roll up.
In a large skillet, brown burritos in remaining oil on all sides over medium heat. Serve with lime wedges, sour cream, lettuce and tomatoes if desired. Makes 4 servings.

Western Chili Casserole

1 pound ground beef
1 cup chopped onion
1/2 cup chopped celery
1 can (15 ounces) chili with beans
1-1/2 cups corn chips, coarsely crushed, divided
3/4 cup shredded cheddar cheese

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in chili and 1/2 cup corn chips.

Transfer to a greased 1-1/2-qt. baking dish. Sprinkle remaining chips around edge of dish; fill center with cheese. Bake, uncovered, at 350° for 10 minutes or until heated through. Makes 4 servings.

Barbecued Beef Quesadillas

1/2 cup sour cream
1/3 cup minced fresh cilantro
1 teaspoon lime juice
1 carton (18 ounces) refrigerated fully cooked barbecued shredded beef
8 flour tortillas (8 inches)
1/2 cup refried beans
1 cup (4 ounces) shredded Mexican cheese blend
1-1/2 cups shredded lettuce
Chopped fresh tomatoes, optional

In a small bowl, combine the sour cream, cilantro and lime juice; set aside. Heat barbecued beef according to package directions. Spread four tortillas with refried beans; top each with 1/2 cup beef and 1/4 cup cheese. Top with remaining tortillas.

In a large skillet coated with cooking spray, heat quesadillas over medium heat for 1-2 minutes on each side or until lightly browned. Cut each into four wedges. Serve with shredded lettuce, sour cream sauce and tomatoes if desired. Makes 4 servings.

Beef and Corn Casserole

Filling:
1 pound ground beef
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded cheddar cheese
1/2 cup hickory-flavored sauce
1/2 teaspoon salt
1/2 teaspoon chili powder

Crust:
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
1 cup (4 ounces) shredded cheddar cheese, divided
1/4 cup cold butter
1/2 cup milk
1 egg, lightly beaten

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.

For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in the cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg.

Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Makes 6-8 servings.

Venison Taco Pie

1 pound ground venison
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.

For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving. Makes 6 servings.

Baked Taco Chicken

1 cup all-purpose flour
2 envelopes taco seasoning
1/2 teaspoon salt
2 eggs
2 tablespoons milk
2 broiler/fryer chickens (3 to 4 pounds each), cut up

In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat.

Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear. Makes 12 servings.

Venison Tortilla Lasagna

1 pound ground venison
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 cup salsa
1 envelope taco seasoning
2 eggs, lightly beaten
2 cups (16 ounces) 4% small-curd cottage cheese
1 teaspoon dried oregano
1/2 teaspoon ground cumin
10 flour tortillas (8 inches)
1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook venison over medium heat until no longer pink; drain. Add the tomatoes, salsa and taco seasoning; cook, stirring occasionally, until heated through. In a small bowl, combine the eggs, cottage cheese, oregano and cumin.

Cut tortillas in half; place half of them in a greased 13-in. x 9-in. baking dish (tortillas will overlap). Top with half of the meat sauce. Spoon cottage cheese mixture over the top. Layer with remaining tortillas and meat sauce.

Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Makes 12 servings.

Barbecued Baby Back Ribs

4 pounds pork baby back ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 teaspoons liquid smoke, divided, optional
3/4 cup barbecue sauce
1/3 cup honey-Dijon barbecue sauce
1/3 cup ketchup
1/4 cup honey

Cut ribs into serving size pieces; place in a Dutch oven and cover with water. Add salt, pepper and 1 teaspoon liquid smoke if desired; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until ribs are just tender. Do not overcook.

Meanwhile, combine barbecue sauces, ketchup, honey and remaining liquid smoke if desired. Drain ribs and transfer to grill. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed. Makes 6 servings.

Turkey Pita Tacos

1 tablespoon vegetable oil
1 tablespoon cider or red wine vinegar
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cubed cooked turkey or chicken
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 small tomato, chopped
1 cup chunky salsa
3 green onions, thinly sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 garlic clove, minced
1 cup (4 ounces) shredded cheddar cheese
5 pita breads (6 inches), halved

In a small bowl, combine the first six ingredients; set aside. In a large bowl, combine the turkey, peppers, tomato, salsa, onions, olives and garlic. Stir the oil mixture; pour over the turkey mixture and mix well.

Stir in cheese. On a lightly greased griddle, heat pita breads on both sides. Spoon about 1/2 cup turkey mixture into each half. Makes 5 servings.

Barbecued Pork Chops

2 cups soy sauce
1 cup water
1/2 cup packed brown sugar
1 tablespoon dark molasses
6 pork chops (1 to 1-1/2 inches thick)

Sauce:
1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons brown sugar
1 tablespoon water
1/2 teaspoon ground mustard

In a saucepan, combine the soy sauce, water, brown sugar and molasses; bring to a boil. Remove from the heat and allow to cool. Pour into a shallow glass container or large resealable plastic bag; add pork chops and turn to coat. Cover or seal and refrigerate for 8 hours or overnight.

Drain, discarding marinade; place chops in a shallow ungreased baking pan. Cover and bake at 375° for 30 minutes. Meanwhile, in a saucepan, combine sauce ingredients.

Bring to a boil, stirring until smooth. Brush over both sides of the chops. Bake, uncovered, 30 minutes longer or until pork is no longer pink and glaze is lightly browned. Makes 6 servings.

Turkey Sausage Jambalaya

3/4 pound smoked turkey sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon minced garlic
1 tablespoon canola oil
1-1/2 cups water
1/2 cup uncooked long grain rice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce
1 can (14-1/2 ounces) diced tomatoes with green chilies, undrained
1/4 pound uncooked medium shrimp, peeled and deveined

In a large saucepan, saute the sausage, onion, green pepper and garlic in oil until vegetables are tender. Stir in the water, rice, salt, cayenne and hot pepper sauce.

Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add the tomatoes and shrimp; cook and stir until shrimp turn pink. Makes 4 servings.

Barbecued Pork Pie

1 cup water
6 tablespoons butter (no substitutes)
1/2 teaspoon salt
Dash pepper
1 cup all-purpose flour
4 eggs
1-1/2 cups (6 ounces) shredded Swiss cheese

Filling:
1 medium green pepper, chopped
1 small onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 tablespoons minced fresh parsley
1 tablespoon cornstarch
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2-1/2 cups cubed cooked pork
1/2 cup shredded Swiss cheese

In a saucepan, bring the water, butter, salt and pepper to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in cheese.

Spread onto the bottom and up the sides of greased 11-in. x 7-in. baking dish. Bake at 400° for 20 minutes. Meanwhile, in a saucepan, saute green pepper, onion and garlic in butter until tender.

Sprinkle with parsley and cornstarch; stir until blended. Stir in the tomato sauce, broth, Worcestershire sauce and sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the pork. Pour into crust; sprinkle with cheese. Bake 15-20 minutes longer or until puffed and golden. Makes 6 servings.

Bean Burritos

1 can (16 ounces) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups (8 ounces) shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up.

Arrange burritos in a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through. Makes 1 dozen.

Barley Chicken Chili

1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon olive oil
2-1/4 cups water
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup quick-cooking barley
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
3 cups cubed cooked chicken

In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil.

Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender. Makes 8 servings (about 2 quarts).

Barbecued Chicken Pizza

1 medium onion, halved and thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
2 tablespoons vegetable oil
1 package (6-1/2 ounces) pizza crust mix
1 cup barbecue sauce
2 cups shredded cooked chicken
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, saute onion and peppers in oil until tender; set aside. Prepare pizza dough according to package directions. With floured hands, press onto a greased 12-in. pizza pan. Spread barbecue sauce to within 1 in. of edges.

Layer with chicken, onion mixture and cheese. Bake at 450° for 18-22 minutes or until cheese is melted and crust is golden brown. Makes 4-6 servings.

Turkey Ranch Wraps

8 thin slices cooked turkey
4 flour tortillas (6 inches), warmed
1 large tomato, thinly sliced
1 medium green pepper, cut into thin strips
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
1/3 cup prepared ranch salad dressing

Place two slices of turkey on each tortilla. Layer with tomato, green pepper, lettuce and cheese. Drizzle with salad dressing. Roll up tightly. Makes 4 servings.

Tuna Steaks with Salsa

1 cup shredded carrots
3/4 cup chopped peeled mango
2 tablespoons lime juice
1 tablespoon minced chives
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon ground coriander
1/8 teaspoon ground cumin
4 tuna steaks (6 ounces each)

For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper.

Coat grill rack with cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Makes 4 servings.

Tropical Turkey Meat Loaf

1/2 cup egg substitute
1 can (8 ounces) unsweetened crushed pineapple, undrained, divided
3 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
3/4 teaspoon ground ginger
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1 cup dry bread crumbs
1-1/2 pounds lean ground turkey
1 tablespoon finely chopped onion
1 green onion, finely chopped
2 teaspoons finely chopped jalapeno pepper
1 teaspoon honey
1 teaspoon lime juice
Pinch pepper

In a bowl, combine egg substitute, 1/3 cup pineapple and the seasonings. Add bread crumbs; mix well. Crumble meat over mixture; mix well. Press into an 8-in. x 4-in. loaf pan coated with cooking spray.

Top with 1 tablespoon pineapple. Bake at 350° for 1-1/4 hours or until a meat thermometer reads 180°. Let stand 5 minutes before serving. Meanwhile, in a small bowl, combine onions, jalapeno, honey, lime juice, pepper and remaining pineapple. Serve with the meat loaf. Makes 8 servings (2/3 cup sauce).

Pork with Rice

1/2 pound lean boneless pork, cut into 1/2-inch cubes
4 ounces fully cooked ham, diced
4 bacon strips, diced
1 medium onion, sliced
1 medium sweet red pepper, julienned
1/2 cup lemon juice
1 to 2 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon caraway seeds
1/2 teaspoon salt
2 tablespoons vegetable oil
1-1/2 cups uncooked long grain rice
2 cans (14-1/2 ounces each) beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) kidney beans, rinsed and drained
1 medium ripe avocado, peeled and sliced, optional

In a large resealable plastic bag, combine the first 10 ingredients. Seal bag and turn to coat. Refrigerate for 1-2 hours. Drain and discard marinade. In a large skillet, cook pork mixture in oil over medium heat for 5-6 minutes.

Stir in the rice; cook for 3 minutes. Add broth and tomatoes; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the beans. Cover and simmer 5 minutes longer or until rice is tender. Garnish with avocado if desired. Makes 8 servings.

Salsa Meat Loaf

2 slices day-old white bread
2 eggs, lightly beaten
1 cup salsa
1/2 cup crushed tortilla chips
1/2 cup each chopped green pepper, onion and celery
1 jalapeno pepper, seeded and chopped
6 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 pound ground beef
1 pound ground pork

Place bread in an ungreased 9-in. x 5-in. loaf pan; set aside. In a large bowl, combine the eggs, salsa, tortilla chips, green pepper, onion, celery, jalapeno, garlic, pepper, Italian seasoning and seasoned salt. Crumble beef and pork over mixture and mix well. Pat into prepared pan.

Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer reads 160°. Invert meat loaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing. Makes 8 servings.

Tortilla Casserole

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup sliced ripe olives
1/4 cup water
1/2 teaspoon chili powder
2 eggs
1 cup (8 ounces) sour cream
1/4 teaspoon pepper
4 flour tortillas (7 inches)
2 cups crushed corn chips
2 cups (8 ounces) shredded Monterey Jack cheese

Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once.

In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11-in. x 7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese.

Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting. Makes 6-8 servings.