Category Archives: CINCO DE MAYO

FIESTA LASAGNA

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1 lb ground beef
1/4 cup chopped onion
1 (16 oz) can refried beans
1 (16 oz) can mild chili beans, undrained
1 (14 1/2 oz) mexican stewed tomatoes, drained
1 cup salsa
1 (4 oz) can chopped green chilies
1 envelope reduced-sodium taco seasoning
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp garlic powder
1 1/4 cups shredded monterey jack cheese
1 1/4 cups shredded part-skim mozzarella cheese
3/4 cup 4% cottage cheese
1 1/4 cups sour cream, divided
9 lasagna noodles, cooked, rinsed and drained

in a dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. stir in the beans, tomatoes, salsa, chilies and seasonings.

in a lg bowl, combine monterey jack and mozzarella cheeses; set aside 1 cup. stir cottage cheese and 3/4 cup sour cream into remaining cheese mixture.

spread 1 cup meat sauce into a greased 13″x9″ baking dish. layer with three noodles, and a third of the cottage cheese mixture and meat sauce. repeat layers twice (dish will be full).

cover and bake at 350 degrees for 1 hour. uncover; spread with remaining sour cream. sprinkle with reserved cheeses. bake 10-12 minutes longer or until cheese is melted. let stand for 10 minutes before serving.

12 servings

EASY ENCHILADAS

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2 cups cubed cooked chicken
1 (8 oz) pkg cream cheese, softened
8 (8″) tortillas
1 cup (8 oz) plain yogurt OR sour cream
1 cup salsa
2 cups (8 oz) shredded cheddar cheese
1 (2 1/4 oz) can sliced ripe olives, drained
shredded lettuce and chopped tomatoes, optional

in a small bowl, combine chicken and cream cheese. spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up tightly. place seam side down in a greased 13″x9″ baking dish.

in another small bowl, combine yogurt and salsa; spread over tortillas. bake, uncovered, at 350 degrees for 20 minutes. sprinkle with cheese and olives. bake 10-15 minutes longer or until cheese is melted. serve with lettuce and tomatoes if desired.

8 servings

BLACK BEAN CHICKEN WITH RICE

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3 tsp chili powder
1 tsp ground cumin
1 tsp pepper
1/4 tsp salt
4 boneless skinless chicken breast halves (4 oz each)
2 tsp canola oil
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups cooked brown rice

combine the chili powder, cumin, pepper and salt; rub over chicken. in a large nonstick skillet coated with cooking spray, brown chicken in oil on both sides. stir in the beans, corn and salsa. cover and cook over medium heat for 10-15 minutes or until a meat thermometer reads 170 degrees.

slice chicken; serve with rice and bean mixture.

4 servings

FROZEN LEMON-BERRY MARGARITAS

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4 lime wedges
2 tbs coarse sugar
2/3 cup thawed lemonade concentrate
1 cup frozen unsweetened raspberries
2 cups ice cubes
2 (10 oz) pkgs frozen sweetened sliced strawberries, thawed
1/2 cup frozen blueberries
1 tbs sugar
1/2 cup tequila, optional

using lime wedges, moisten the rims of four margarita or cocktail glasses.. set aside limes for garnish. sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar. set aside. discard remaining sugar on plate.

in a blender, combine the lemonade concentrate and raspberries; cover and process until blended. press mixture through a fine sieve; discard seeds. return raspberry mixture to blender; add the ice, strawberries, blueberries, sugar and tequila, if desired. cover and process until smooth.

pour into prepared glasses. garnish with reserved limes.

4 servings

DULCE DE LECHE CHEESECAKE

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1 3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tbs sugar
1/2 tsp ground cinnamon
6 tbs butter, melted

FILLING:

3 (8 oz) pkgs cream cheese, softened
1 cup plus 2 tbs sugar
1/4 cup 2% milk
2 tbs flour
1 tsp vanilla
3 eggs, lightly beaten
1 (13.4 oz) can dulce de leche
1 cup (6 oz) semisweet chocolate chips
1 1/2 tsp chili powder

place a greased 9″ springform pan on a double thickness of heavy-duty foil (about 18″ square). securely wrap foil around pan. in a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. press onto the bottom and 2″ up the sides of prepared pan.

in a large bowl, beat cream cheese and sugar until smooth. beat in the milk, flour and vanilla. add eggs; beat on low speed just until combined. pour into crust.

pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.

place springform pan in a large baking pan; add 1″ of hot water to larger pan. bake at 350 degrees for 60-70 minutes or until center is just set and top appears dull.

remove spingform pan from water bath. cool on a wire rack for 10 minutes. carefully run a knife around edge of pan to loosen; cool 1 hour longer.

in a microwave-safe bowl, melt chips; stir until smooth. stir in chili powder. spread over cheesecake. refrigerate overnight. remove sides of pan.

16 servings

MEXICAN CHICKEN MEATBALLS

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1/2 cup egg substitute
1 (4 oz) can chopped green chilies
1 cup crushed cornflakes
1 cup (4 oz) shredded reduced-fat mexican cheese blend
1 tsp seasoned salt
1/4 tsp cayenne pepper
1 lb ground chicken
salsa, optional

in a large bowl, combine the first six ingredients. crumble chicken over mixture and mix well. shape into 1″ balls.palce on baking sheets coated with cooking spray.

bake at 375 degrees for 12-15 minutes or until a meat thermometer reads 165 degrees and juices run clear, turning occasionally. serve with salsa if desired.

GARLIC BEEF ENCHILADAS

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1 lb ground beef
1 med onion, chopped
2 tbs flour
1 tbs chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 (14 1/2 oz) can stewed tomatoes

SAUCE:

4-6 cloves garlic, minced
1/3 cup butter
1/2 cup flour
1 (14 1/2 oz) can beef broth
1 (15 oz) can tomato sauce
1-2 tbs chili powder
1-2 tsp ground cumin
1-2 tsp rubbed sage
1/2 tsp salt
10 (6″) flour tortillas, warmed
2 cups (8 oz) shredded colby-jack cheese

in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. str in flour and seasonings until blended. stir in tomatoes; bring to a boil. reduce heat; cover and simmer for 15 minutes.

meanwhile, in another saucepan, saute garlic in butter for 1 minute or until tender. stir in flour until blended. gradually stir in broth; bring to a boil. cook and stir for 2 minutes or until thickened. stir in tomato sauce and seasonings; heat through.

pour about 1 1/2 cups sauce into an ungreased 13″x9″ baking dish. spread about 1/4 cup beef mixture down the center of each tortilla; top with1-2 tbs cheese. roll up tightly; place seam side down over sauce. top with the remaining sauce.

cover and bake at 350 degrees for 30-35 minutes. sprinkle with remaining cheese. bake, uncovered, 10-15 minutes longer or until the cheese is melted.

5 servings

MEXICAN HAT DANCE SPUDS

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4 lg baking potatoes
1 lb ground beef
1 (16 oz) can bold sloppy joe sauce
1/2 cup shredded cheddar cheese
3 green onions, thinly sliced

scrub and pierce potatoes; place on a microwave safe plate. microwave, uncovered, on HIGH for 15-17 minutes or until tender, turning once.

meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. stir in sloppy joe sauce; heat through.

cut an “x” in the top of each potato; fluff pulp with a fork. spoon meat mixture into potatoes; sprinkle with cheese and green onions.

serves 4