Send a Meal Blog

Celebrate Mexican street food with these quick vegetarian quesadillas that can be enjoyed as a snack or light meal. A mix of fajita vegetables, melty cheese, and creamy avocado fills these tortilla treats. For a flavorful finish, dip them in sour cream, salsa, or guacamole

Directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.

Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.

Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.

Tips
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Thinly slicing tougher cuts of meat, such as beef chuck eye steak, flank steak, and skirt steak, ensures tenderness. To slice with ease, pop the steak in the freezer for about 20 minutes meals before slicing-it should be firm but not frozen. Hold a chief's knife at a 45-degree angle to the meat and thinly.

INGREDIENTS
3 - tablespoons chili-lime hot sauce
2 - teaspoons vegetable oil
1 - teaspoon dried marjoram, crushed
1 - green sweet peppers, cut into strips
1/2 - large red onion, sliced
1 - medium-size zucchini, halved lengthwise and sliced
8 - ounces boneless beef chuck eye steak, cut into very thin slices
1/8 - teaspoon black pepper
6 - 8-inch flour tortillas
2 - tablespoons snipped fresh cilantro
Sour cream, salsa and cilantro sprigs (optional)

DIRECTIONS
In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.

Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.

FROM THE TEST KITCHEN
To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.

NUTRITION FACTS (Fall Vegetable Fajitas)
Per serving: 254 kcal , 11 g fat (3 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 26 mg chol. , 598 mg sodium , 27 g carb. , 1 g fiber , 1 g sugar , 12 g pro.

Make it a true fiesta with these delicious Cinco de Mayo meals. We're sharing party-ready recipes for Mexican https://sendameal.com/appetizers, desserts, and margs.

INGREDIENTS
1 - recipe Mexican Rice Filling or four 8.8-oz. pouches cooked Spanish-style rice, heated according to package directions
3 - cups chopped cooked chicken
1 1/4 - cups tomatillo salsa (salsa verde)
2 - cups shredded Monterey Jack cheese (8 ounces)
2 - teaspoons ground cumin
4 - cloves garlic, minced
2 - 15 ounce cans black beans
1 - tablespoon vegetable oil
1 - cup chopped onion
1 - tablespoon chili powder
6 - 6-inch white flour tortillas
6 - purple corn tortillas* (such as La Tortilla Factory 5 degrees /5 degrees corn-and-flour tortillas
1 - tablespoon butter
1 - tablespoon all-purpose flour
1 - cup whole milk
Spiralized vegetables, such as beets or carrots (optional)
Cilantro leaves (optional)

DIRECTIONS
Preheat oven to 350 degrees F. Grease a 4-qt. rectangular baking dish; spread Mexican Rice in bottom; set aside.
For chicken filling: In a large bowl combine chicken, 1 cup salsa, 1 cup cheese, 1 tsp. cumin, and half the garlic; set aside.
For black bean filling: Drain and rinse one can of beans. Mash second can of beans with liquid. In a large skillet heat oil over medium heat. Add onion and remaining garlic; cook and stir until tender, about 5 minutes. Stir in remaining 1 tsp. cumin and the chili powder. Cook, stirring, 1 minute more. Stir in all the beans.

Spoon about 1/2 cup of the chicken filling onto each of the white flour tortillas; roll up. Place filled tortillas, seam sides down, on one side of prepared baking dish. Repeat with bean filling and the purple corn tortillas.

For cheese sauce: In a small saucepan melt butter over medium heat. Stir in flour until combined; whisk in milk to combine. Cook and stir until thickened and bubbly, about 5 minutes. Whisk in remaining 1 cup cheese until smooth. Stir in remaining 1/4 cup salsa. Pour over enchiladas.

Bake, covered, 30 minutes. Uncover; bake 30 minutes more or until fillings are heated through (165 degrees F). Top with spiralized vegetables and cilantro, if desired. Makes 12 servings.

MEXICAN RICE
 In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir 3 minutes. Stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

TIP
To make corn tortillas easier to roll, wrap in damp paper towels and microwave 10 seconds or until warm and pliable.
MAKE AHEAD

Both fillings may be chilled up to 24 hours. The Mexican Rice may be chilled up to 2 days.
FROM THE TEST KITCHEN

MEXICAN RICE FILLING:
In a medium saucepan melt 2 Tbsp. butter over medium heat. Add 1 1/3 cups long grain white rice and 2 cloves minced garlic; cook and stir for 3 minutes. Carefully stir in 3 cups reduced-sodium chicken broth and 1 tsp. ground turmeric. Bring mixture to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until rice is tender and liquid is absorbed. Stir in 1 cup chopped fresh tomatoes, 1 cup finely chopped green sweet pepper, and 1/2 cup chopped fresh cilantro.

*
To make tortillas easier to roll, wrap one tortilla in damp paper towels and microwave on high for about 10 seconds or until warm and pliable, repeat with remaining tortillas.

Make the chicken and bean fillings ahead and store in the refrigerator for up to 24 hours.

Make the Mexican Rice Filling ahead and store in the refrigerator for up to 2 days.

2-QUART BAKING DISH
Prepare as directed except divide the rice between two 2-quart baking dishes. Place the chicken enchiladas in one dish and the bean enchiladas in the second dish. Divide the cheese sauce between the two dishes. Cover each dish with foil. Bake for 30 minutes. Uncover and bake 30 to 35 minutes more or until enchilada fillings are heated through (165 degrees F).

NUTRITION FACTS (Enchilada Casserole )
Per serving: 442 kcal , 16 g fat (7 g sat. fat , 2 g polyunsaturated fat , 4 g monounsaturated fat ), 58 mg chol. , 971 mg sodium , 47 g carb. , 5 g fiber , 4 g sugar , 25 g pro.

Take your holiday roast on a flavor trip to the Mediterranean by way of this platter of pita nachos. Topped with shredded turkey, lemon-scented plain yogurt, crumbled feta, pomegranate seeds, and fresh mint, this sheet pan meal is hearty and colorful enough to satisfy at dinnertime.

INGREDIENTS
4 - pita bread pocket rounds
2 - tablespoons olive oil
1  - teaspoon ground cumin
1/2 - teaspoon salt
1 - cup plain nonfat yogurt
1 - teaspoon lemon zest
2 - tablespoons lemon juice
2 - cups shredded cooked turkey
3/4 - cup crumbled feta cheese
1/3 - cup pomegranate seeds
1/4 - cup chopped fresh mint leaves

DIRECTIONS
Preheat oven to 350 degrees F. Split each pita bread into two rounds; cut each into six wedges. Place in a single layer on two baking sheets. In a small bowl stir together olive oil, cumin, and salt; brush wedges with mixture. Bake 12 minutes or until crisp and light brown. Cool slightly.

Meanwhile, make yogurt sauce: In a small bowl combine yogurt, lemon zest, and lemon juice. Season with salt and black pepper.
Pile toasted pitas on one baking sheet. Top with turkey and feta. Return to oven. Bake 10 minutes or until warmed through. Remove from oven. Drizzle with half the yogurt sauce. Top with pomegranate seeds and mint. Pass remaining sauce.
NUTRITION FACTS (Turkey Pita Nachos with Pomegranate and Mint )

Per serving: 456 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 97 mg chol. , 689 mg sodium , 42 g carb. , 2 g fiber , 8 g sugar , 33 g pro.

Warm up this winter with these sweat-inducing dishes from around the world. We're sharing our hottest chile meals ever, so go bold! The blend of peppers and warm spices will add a delicious depth to your dinner.

INGREDIENTS
1/2 - cup Mexican crema or sour cream
2 - teaspoons taco seasoning or Mexican seasoning blend
1 - pound chicken breast tenderloins
2 - tablespoons fajita seasoning blend
2 - tablespoons olive oil
2 - tablespoons lime juice
1 - tablespoon bottled hot sauce (such as Cholula)
1 - fresh poblano pepper, stemmed, quartered lengthwise, and seeded*
1 - red sweet pepper, stemmed, quartered lengthwise, and seeded
1 - onion, peeled and cut crosswise into 1/3-inch-thick rings
Olive oil
Salt
8 - 6 inches flour tortillas
Guacamole
Shredded cheese
Salsa or pico de gallo

DIRECTIONS
In a small bowl stir together the Mexican crema and taco seasoning; set aside.

In a large bowl combine the chicken tenderloins, fajita seasoning, olive oil, lime juice, and hot sauce; toss until well coated. Set aside.
Brush the poblano, red sweet pepper, and onion pieces with oil; season with salt. For charcoal or gas grill, grill the vegetables on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until vegetables are tender and slightly charred, turning occasionally. Remove from grill.

Add chicken to the grill. Cover and grill for 4 to 5 minutes or until no longer pink, turning once. Transfer to a serving platter.
Add tortillas to the grill. Grill for 20 to 30 seconds per side or until heated through.
Chop vegetables into bite-size pieces and place in a serving bowl.

FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION FACTS (Grilled Chicken-Finger Fajitas with Peppers and Onions)
Per serving: 785 kcal , 47 g fat (13 g sat. fat , 6 g polyunsaturated fat , 21 g monounsaturated fat ), 86 mg chol. , 1976 mg sodium , 64 g carb. , 6 g fiber , 9 g sugar , 28 g pro.

Impress guests with this showstopping shrimp ceviche featuring Mexico's bounty of fresh fruits and vegetables. Low-fat, high-protein shrimp is drenched in a citrus marinade, then sprinkled onto tostada shells along with fennel, red onion, grapefruit, orange, and avocado.

INGREDIENTS

1 - pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise
4 - cups water
Salt
1/4 - cup orange juice
1/4 - cup lime juice
1 - bulb fennel, cut into julienne strips
1/4 - cup finely chopped red onion
1 - ruby red grapefruit, peeled, sectioned, and chopped
1 - medium orange, peeled, sectioned, and chopped
2 - tablespoons fresh snipped fennel fronds or fresh tarragon leaves
1 - fresh red Anaheim chile pepper, seeded and finely chopped*
2 - avocados, halved, seeded, and peeled
Bottled hot pepper sauce, such as Cholula® Hot Sauce
6 - tostada shells**
4 - cups shredded iceberg lettuce
1/3 - cup pumpkin seeds (pepitas), toasted

DIRECTIONS

Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.

Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.

In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.
To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.

FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**
Toast tostada shells, if necessary.
Nutrition Facts (Shrimp Ceviche Tostada with Fennel and Grapefruit)
Per serving: 316 kcal cal., 17 g fat (3 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g fiber, 8 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Spice up your supper with flavorful and healthy Mexican meals. Quesadillas, tacos, fajitas, nachos -- any of these south-of-the-border recipes will hit the spot. We've cut the fat, sodium, and calories so these Mexican recipes fit your healthy eating plan.

INGREDIENTS

1 - pound fresh or frozen shrimp, peeled, deveined, and halved lengthwise
4 - cups water
Salt
1/4 - cup orange juice
1/4 - cup lime juice
1 - bulb fennel, cut into julienne strips
1/4 - cup finely chopped red onion
1 - ruby red grapefruit, peeled, sectioned, and chopped
1 - medium orange, peeled, sectioned, and chopped
2 - tablespoons fresh snipped fennel fronds or fresh tarragon leaves
1 - fresh red Anaheim chile pepper, seeded and finely chopped*
2 - avocados, halved, seeded, and peeled
Bottled hot pepper sauce, such as Cholula® Hot Sauce
6 - tostada shells**
4 - cups shredded iceberg lettuce
1/3 - cup pumpkin seeds (pepitas), toasted

DIRECTIONS

Thaw shrimp, if frozen. In a large saucepan bring water and 1 teaspoon salt to a boil. Add shrimp. Simmer, uncovered, 1 to 2 minutes or until shrimp turns opaque, stirring occasionally. Rinse under cold running water; drain. Transfer shrimp to a large bowl. Immediately add the orange juice and lime juice.

Stir in the sliced fennel, red onion, grapefruit, orange, fennel fronds, and chile. Cover and chill for 2 to 4 hours. Season to taste with salt before serving.

In another bowl use a fork to mash the avocados; season to taste with salt and hot sauce.
To assemble tostadas, spread the shells with a layer of avocado mixture. Top with lettuce and ceviche; garnish with pepitas and additional fennel fronds.

FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**
Toast tostada shells, if necessary.
Nutrition Facts (Shrimp Ceviche Tostada with Fennel and Grapefruit)
Per serving: 316 kcal cal., 17 g fat (3 g sat. fat, 5 g polyunsaturated fat, 7 g monounsatured fat), 95 mg chol., 739 mg sodium, 28 g carb., 8 g fiber, 8 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

These burrito bowls are definitely healthier than takeout. Full of kale, grape tomatoes, and avocado, these fresh burrito bowls are perfect for a quick dinner.

INGREDIENTS

2 - 3 - tablespoons vegetable oil
1 - 20 ounce pkg. refrigerated shredded Southwestern-style hash brown potatoes
1/2 - of a ripe avocado, seeded and peeled
1/2 - cup ranch salad dressing
1/2 - teaspoon ground cumin
1 - 15 ounce can black beans, rinsed and drained
1 - cup frozen whole kernel corn, cooked according to package directions and cooled
2 - tablespoons lime juice
2 - tablespoons snipped fresh cilantro
6 - cups mixed spring salad greens, baby kale, and/or chopped romaine lettuce
2 - cups chopped smoked or plain cooked chicken
2 - cups grape tomatoes, quartered

DIRECTIONS

In a 12-inch nonstick skillet with flared sides heat oil over medium heat. Add potatoes; press with the back of a spatula to form a cake. Cook, without stirring, 10 minutes or until bottom is golden and crisp. Turn potato cake over, adding additional oil if needed.* Cook, without stirring, 7 minutes more or until bottom is golden. Cut into six wedges.

Meanwhile, for dressing, in a small bowl mash avocado with a fork. Stir in ranch dressing and cumin.
In a medium bowl toss together beans, corn, lime juice, and 1 Tbsp. of the cilantro.

To serve, arrange salad greens, chicken, tomatoes, and bean mixture in salad bowls. Top with potato wedges. Drizzle with dressing and sprinkle with remaining 1 Tbsp. cilantro.
FROM THE TEST KITCHEN
*
To turn the potato cake, invert a baking sheet over top of skillet. Invert skillet with baking sheet to transfer potatoes to the sheet. If necessary, add additional oil to skillet. Using the baking sheet, slide potato cake back into skillet.

TOPPERS
Burrito bowls are ultra flexible. As desired, add favorite ingredients, such as cheese, shredded jicama, sliced ripe olives, salsa, or hot pepper sauce.

Nutrition Facts (Grande Burrito Bowls)
Per serving: 592 kcal cal., 24 g fat (4 g sat. fat, 11 g polyunsaturated fat, 7 g monounsatured fat), 70 mg chol., 1094 mg sodium, 65 g carb., 13 g fiber, 8 g sugar, 34 g pro. Percent Daily Values are based on a 2,000 calorie diet

Discover the sweet side of Mexican food with our fruity spin on quesadillas. The outside features a crispy, caramel-drizzled tortilla, while the inside holds a marvelous medley of pineapple, blackberries, and agave nectar. Top with a spoonful of whipped cream and you've got yourself one fun, fiesta-ready treat.

INGREDIENTS

1 1/2 - cups coarsely chopped fresh pineapple
1/2 - cup fresh blackberries
2 - tablespoons agave nectar or honey
2 - teaspoons fresh lime juice
Pinch salt
4 - 8 inches flour tortillas
2 - tablespoons unsalted butter, melted
1/2 - cup cajeta or dulce de leche
1 - large banana, sliced
1/2 - cup whipping cream
Cajeta or dulce de leche

DIRECTIONS

For fruit salsa, in a medium bowl combine pineapple, blackberries, agave nectar, lime juice, and salt; set aside.
For the quesadillas, lightly brush one side of each tortilla with the butter. Place the tortillas, butter side down, on cutting board or waxed paper. Spread 2 tablespoons cajeta or dulce de leche over half of each tortilla. Top with banana slices. Fold over tortilla and gently press down.
Heat a large nonstick skillet over medium heat for 1 minute. Cook quesadillas, two at a time, over medium heat for 4 to 6 minutes or until light brown, turning once. Transfer to cutting board and cut into wedges.

In a small bowl beat whipping cream with an electric mixer on medium speed until stiff peaks form. To serve, place quesadilla wedges on a serving plate. Top with whipped cream and fruit salsa. Drizzle with additional cajeta or dulce de leche..
Nutrition Facts (Cajeta Quesadillas with Fruit Salsa)

Per serving: 532 kcal cal., 23 g fat (13 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 68 mg chol., 558 mg sodium, 76 g carb., 3 g fiber, 41 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/2 - medium red or green sweet pepper, seeded and cut into bite-size strips
1/2 - medium onion, halved and thinly sliced
1 - fresh serrano pepper
, halved, seeded, and cut into thin strips*
2 - teaspoons vegetable oil
4 - 6-inch white corn tortillas
Nonstick cooking spray
1/2 - cup shredded Monterey Jack cheese (2 ounces)
2 - thin slices tomato, halved crosswise
1 - tablespoon snipped fresh cilantro
Light dairy sour cream (optional)
Cilantro and lime wedges (optional)

Directions
In a large skillet cook sweet pepper, onion, and serrano pepper in hot oil over medium-high heat for 3 to 5 minutes or until vegetables are just tender. Remove from heat.

Lightly coat one side of each tortilla with cooking spray. On the uncoated side of two of the tortillas, divide half of the cheese. Top with onion mixture, tomato slices, the 1 tablespoon cilantro, and the remaining cheese. Top with remaining tortillas, coated sides up.
Heat a very large skillet or griddle over medium heat. Cook quesadillas for 4 to 5 minutes per side or until cheese melts and tortillas are lightly browned. Cut each quesadilla into 4 wedges. Serve warm and, if desired, with sour cream, additional cilantro and lime wedges.
From the Test Kitchen

*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION FOR 2 SERVINGS

Make this a heartier meal instead of an appetizer by simply serving two instead of eight. Each person would get one whole quesadilla. Nutrition analysis per 2 servings: 263 calories, 10 g protein, 22 g carbohydrate, 15 g total fat (6 g sat. fat), 25 mg cholesterol, 3 g fiber, 3 g total sugar, 30% Vitamin A, 75% Vitamin C, 161 mg sodium, 24% calcium, 6% iron

TIP

Add cooked beans, chicken, shrimp, or your other favorite protein to these quesadillas for a heartier meal.

Nutrition Facts (Fajita-Style Quesadillas)
Per serving: 61 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 6 mg chol., 41 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet

Do you dare mess with a classic meal? Root beer lends a light sweetness to more traditional, smoky spices in this pork taco dinner. The sweet-and-spicy meal combo takes shredded pork to delicious new heights. We think it's worth the risk. 

Ingredients

1 - 4 pound bone-in pork shoulder
3 - tablespoons chili powder
Salt
Ground black pepper
1 - large onion, cut into wedges
3 - cups root beer
3 - 4 - canned chipotle peppers in adobo sauce, finely chopped*
2 - 3 - teaspoons canned adobo sauce
24 - flour or corn tortillas, warmed**
Toppers, such as shredded lettuce, diced tom

atoes, and sliced fresh jalapeno peppers* (optional)

Directions

Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.

Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.

Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.

Serve meat in warm tortillas with desired toppings.
From the Test Kitchen
*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**

To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.

Nutrition Facts (Shredded Pork Tacos)
Per serving: 501 kcal cal., 25 g fat (8 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 80 mg chol., 627 mg sodium, 42 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Rich, chunky, and filled with fabulous flavor, this traditional chili is a classic meal for a reason! Add an extra sprinkle of cheese and a dollop of sour cream for a smooth finish.

Ingredients

1 - pound lean ground beef
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup chopped onion (1 medium)
4 - cloves garlic, minced
1 - 15 ounce can tomato sauce
1 - 15 ounce can red kidney beans, undrained
1 - 14 1/2 ounce can diced tomatoes, undrained
2 - teaspoons chili powder
1/2 - teaspoon salt
1/2 - teaspoon dried basil, crushed
1/4 - teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions
In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

From the Test Kitchen
CHILI FOR TWO:

Prepare as above, except divide all ingredients in half.

CINCINNATI-STYLE CHILI:

Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

Nutrition Facts (Chili)
Per serving: 381 kcal cal., 15 g fat (6 g sat. fat, 71 mg chol., 1265 mg sodium, 35 g carb., 9 g fiber, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a easy meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12 - ounces uncooked ground chicken
1/3 - cup chopped onion (1 small)
2 - teaspoons ground coriander
2 - teaspoons ground cumin
1/2 - teaspoon salt
1 - 14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3 - cup finely chopped peeled potato (1 small)
1/4 - cup snipped pitted dried plums (prunes)
1/4 - cup chopped pimiento-stuffed green olives
2 - corn tostada shells
6 - cups shredded lettuce
1/4 - cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)

Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.

Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a weeknight meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12
ounces uncooked ground chicken
1/3
cup chopped onion (1 small)
2
teaspoons ground coriander
2
teaspoons ground cumin
1/2
teaspoon salt
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3
cup finely chopped peeled potato (1 small)
1/4
cup snipped pitted dried plums (prunes)
1/4
cup chopped pimiento-stuffed green olives
2
corn tostada shells
6
cups shredded lettuce
1/4
cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)
Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.
Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

5 - cups bite-sized tortilla chips (6 ounces)
1 - pound ground beef
1 - 15 ounce can black beans or pinto beans, rinsed and drained
1 - cup bottled chunky salsa
1 1/2 - cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)
Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)

Directions
Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook ground beef over medium heat until brown. Drain off fat.
Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.
If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
Nutrition Facts (Classic Nachos)
Per serving: 368 kcal cal., 21 g fat (8 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 61 mg chol., 638 mg sodium, 26 g carb., 5 g fiber, 1 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Tomatoes in a margarita? Don't doubt a good thing. The juice of muddled cherry tomatoes adds savory flavor to classic margaritas, while the skewered vegetable also makes a showstopping garnish. It makes the best meal drink. 

Ingredients

Coarse or flaked sea salt
3 - sweet yellow cherry tomatoes
Pinch coarse or flaked sea salt
3 - tablespoons silver tequila (1 1/2 oz.)
1 - tablespoon orange liqueur (1/2 ounce)
1 - tablespoon fresh lime juice (1/2 oz.)
1 - tablespoon simple syrup (1/2 oz.)
Cherry tomatoes for garnish

Directions
Rim a glass with coarse salt; set aside. In a cocktail shaker combine cherry tomatoes and a pinch of salt; muddle tomatoes until broken up and juiced. Add tequila, orange liqueur, lime juice, simple syrup, and ice; shake until chilled, about 30 seconds. Double strain into an ice-filled glass. Garnish with a few cherry tomatoes on a bamboo skewer, if desired.
From the Test Kitchen
Another time try a garnish of grilled cherry tomatoes.

Simple Syrup
Ingredients
1/4 - cup sugar
1/4 - cup water
Directions
In a small saucepan combine sugar and water. Bring just to boiling, stirring to dissolve sugar. Cool; cover and chill at least 1 hour before using. Makes about 1/3 cup.
Nutrition Facts (Cherry Tomato Margarita)
Per serving: 189 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 446 mg sodium, 18 g carb., 1 g fiber, 11 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

5 cups bite-sized tortilla chips (6 ounces)
1 pound ground beef
1 15 ounce can black beans or pinto beans, rinsed and drained
1 cup bottled chunky salsa
1 1/2 cups shredded cheddar, Colby Jack, or Mexican cheese blend (6 ounces)

Optional toppings (such as thinly sliced green onion, snipped fresh cilantro, seeded and sliced fresh jalapeno chile pepper, sour cream, and/or additional bottled chunky salsa)

Directions

Preheat oven to 350 degrees F. Arrange half of the tortilla chips on an 11- or 12-inch ovenproof platter or pizza pan; set aside.
In a large skillet cook ground beef over medium heat until brown. Drain off fat.
Stir the black beans and the 1 cup salsa into the beef. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake in the preheated oven for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts.

If desired, top with green onion, cilantro, jalapeno chile pepper, sour cream, and/or additional salsa.
Nutrition Facts (Classic Nachos)

Per serving: 368 kcal cal., 21 g fat (8 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 61 mg chol., 638 mg sodium, 26 g carb., 5 g fiber, 1 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

2 poblano peppers, halved lengthwise*
1 25 ounce package frozen fully cooked crispy chicken strips
8 ounces dried large elbow macaroni
1/2 8 ounce package cream cheese, softened
1 7 ounce can salsa taquera** or 3/4 cup salsa
1 avocado, halved, seeded, peeled, and chopped

Directions
Preheat oven to 450 degrees F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.
Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.
In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
From the Test Kitchen
*HANDLING HOT PEPPERS:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies.

Nutrition Facts (Southwestern Chicken and Macaroni Salad)
Per serving: 312 kcal cal., 14 g fat (4 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 37 mg chol., 600 mg sodium, 30 g carb., 3 g fiber, 2 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
6    cups   pulled white chicken meat
24    ounces   Mexican blend shredded cheese, divided in half
2    bunches  green onions, tops only, chopped, divided in half
2    10 3/4ounce can  cream of chicken soup
1    4 ounce can  green chilies, chopped
3    cups   sour cream
1    cup   pitted black olives, sliced
12    6 inches   flour tortillas
directions
Preheat oven to 350 degrees F.
Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.
 

ingredients
3    cups   shredded, cooked chicken
1    1 1/4ounce packet  taco seasoning
1/2   cup   water
2    cups   salsa verde
9      flour tortillas, fajita-size
1    15 1/2ounce can  refried beans, warmed in microwave
8    ounces   sour cream
3    cups   shredded cheddar cheese
directions
Heat oven to 350 degrees . Mix chicken, taco seasoning, water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly.
 

Enchilada Meat Loaf
Ingredients

1
egg, lightly beaten
1
medium onion, finely chopped
1/4
cup bottled salsa
2
tablespoons chili powder
3
cloves garlic, minced
1/2
teaspoon salt
1
pound ground beef
1
8 1/2 ounce package corn muffin mix
2
ounces sharp cheddar cheese, sliced
Bottled salsa (optional)
Directions
Preheat oven to 350 F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.
Nutrition Facts (Enchilada Meat Loaf)
Per serving: 573 kcal cal., 33 g fat (13 g sat. fat, 2 g polyunsaturated fat, 15 g monounsatured fat), 161 mg chol., 1069 mg sodium, 46 g carb., 3 g fiber, 16 g sugar, 23 g pro. Percent Daily Values are based on a 2,000 calorie diet

This delicious noodle bowl is a fantastic combination of pasta, peppers, and steak.

ingredients
1 1/2   pounds   beef flank steak or beef top round steak, cut into bite-size strips
1    teaspoon   ground cumin
1/4   teaspoon   salt
1/8   teaspoon   black pepper
2    tablespoons   canola oil
2      cloves garlic, minced
2    14 ounce can  lower-sodium beef broth
1    14 ounce can  reduced-sodium chicken broth
8    ounces   dried multigrain high protein angel hair pasta
2      medium red or yellow sweet peppers, chopped (2 cups)
6      green onions, trimmed, cut in 1-inch bias slices
1/2   cup   salsa
1/4   cup   snipped fresh oregano
1    recipe   Pico de Gallo or 1 1/2 cups refrigerated fresh or bottled salsa
Pico de Gallo
1 1/4   cups   chopped fresh tomatoes
1/4   cup   chopped onion
1/4   cup   snipped fresh cilantro
2    tablespoons   lime juice
1      fresh jalapeno chile pepper, seeded and finely chopped*
2      cloves garlic, minced
1/8   teaspoon   salt

directions
Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling.
Add pasta, sweet peppers, and green onions to skillet. Cook, uncovered, 2 to 3 minutes, until pasta is tender. Stir in the 1/2 cup salsa and oregano; heat through. Ladle into bowls. Top with salsa. Makes 8 servings.
Pico de Gallo
In a small bowl combine all ingredients. Makes about 1 1/2-cups.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 297, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 2, carb. (g) 26, fiber (g) 4, sugar (g) 5, pro. (g) 26, sodium (mg) 577, Percent Daily Values are based on a 2,000 calorie diet

Great easy chicken meal. 

ingredients
2      small sweet potatoes, well scrubbed
4    teaspoons   olive oil
2      poblano chiles, stemmed, seeded and cut into thin strips
1      medium onion, halved and sliced
12    ounces   boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2   teaspoon   kosher salt
1    teaspoon   ground cumin
1    teaspoon   dried oregano
4      garlic cloves, chopped
1/2   cup   chicken broth
8      corn tortillas, warmed
2    ounces   crumbled cotija cheese (about 1/2 cup)
1/4   cup   fresh cilantro leaves
directions
Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.

Combine the ingredients in your slow cooker before you head out the door to run errands. Ready made dinner when you return.

ingredients
2    pounds   skinless, boneless chicken breast halves, cut into 1-inch pieces
1    tablespoon   chili powder
1    teaspoon   fajita seasoning
1/2   teaspoon   ground cumin
2      cloves garlic, minced
    Nonstick cooking spray
2    14 1/2ounce can  no-salt-added diced tomatoes
1    16 ounce package  frozen pepper (yellow, green, and red) and onion stir-fry vegetables
1    15 ounce can  cannellini beans (white kidney beans), rinsed and drained
3    tablespoons   light dairy sour cream (optional)
3    tablespoons   shredded reduced-fat cheddar cheese (optional)
3    tablespoons   purchased guacamole (optional)
directions
In a medium bowl, combine chicken, chili powder, fajita seasoning, cumin, and garlic; toss to coat. Coat an unheated large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until browned on all sides, stirring occasionally.
Place chicken in a 3-1/2- or 4-quart slow cooker. Add undrained tomatoes, frozen vegetables, and cannellini beans. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours.
If desired, top individual servings with sour cream, shredded cheese, and/or guacamole.
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 261, Fat, total (g) 2, chol. (mg) 88, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 7, sugar (g) 7, pro. (g) 41, vit. A (IU) 1360.53, vit. C (mg) 38.38, Thiamin (mg) 0.12, Riboflavin (mg) 0.17, Niacin (mg) 13.42, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 4.03, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 294, Potassium (mg) 447, calcium (mg) 60.58, iron (mg) 2.7, Vegetables () 1.5, Starch () 1, Lean Meat () 4, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

This meal is easy on the cook and easy on the budget. Inexpensive complete pork dinner shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.

ingredients
1    medium  onion, coarsely chopped
1    3 1/2pound   boneless pork shoulder roast or picnic roast
1    medium  sweet red pepper, cut into 1/4-inch squares
1    medium  sweet green pepper, cut into 1/4-inch squares
1    14 1/2ounce can  jalapeno-flavored diced tomatoes
2    teaspoons   ground cumin
5 1/2   teaspoons   garlic salt
5 1/2   teaspoons   dried oregano
1/2   teaspoon   cayenne red pepper
1    4 ounce jar  diced green chiles, drained
1    11 ounce can  corn kernels, drained
3    tablespoons   tomato paste
16    6 inches   corn tortillas, warmed following package directions
Garnish (optional):
1/2   cup   fresh cilantro leaves, rinsed and patted dry
    Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

A dash of chili powder gives this tomato soup, meatball and pasta soup just a hint of spiciness.

ingredients
1    pound   ground beef
1/4   cup   water
1    teaspoon   salt
    Pepper
2    tablespoons   all-purpose flour
1    cup   chopped onion
1    cup   chopped celery
1    teaspoon   chili powder
1/3   cup   broken spaghetti
4    cups   canned tomato juice
directions
Combine beef, water, salt, and pepper; mix thoroughly and form into small balls. Dip in flour. Brown in small amount of fat.* Add remaining ingredients. Simmer 30 to 35 minutes. Season to taste.**
Tip
*Tip:
After testing, we suggest using a 4- to 6-quart Dutch oven and browning the meatballs in 1 1/2 teaspoons olive oil. Before you add the remaining ingredients, remove the meatballs and drain off fat, reserving 1 tablespoon drippings in the dutch oven. Cook the onion and celery in the reserved drippings until tender, then return meatballs to the Dutch oven.

Tip
**Tip:
If desired, serve with grated Parmesan cheese.

Tip
Winner Info:
Leona Laabs Plymouth, WI March 1945 Soup

NUTRITION INFORMATION

Per Serving: cal. (kcal) 261, Fat, total (g) 15, chol. (mg) 54, sat. fat (g) 6, carb. (g) 16, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 16, vit. A (IU) 934.08, vit. C (mg) 32.14, Thiamin (mg) 0.19, Riboflavin (mg) 0.22, Niacin (mg) 4.92, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 64.92, Cobalamin (Vit. B12) (µg) 1.62, sodium (mg) 896, Potassium (mg) 681, calcium (mg) 46, iron (mg) 2.62, Percent Da

ingredients
1    tablespoon   chili powder
1    teaspoon   ground cumin
1/4   teaspoon   salt
1/8   teaspoon   freshly ground black pepper
1    pound   tilapia filets, cut into 2-inch thick strips
2    tablespoons   olive oil
1/2   cup   rinsed and drained reduced-sodium black beans
8    6 inches   corn tortillas
1      avocado
    Juice of 1 lime
    Fresh salsa
directions
In a shallow dish combine the chili powder, cumin, salt and pepper. Dredge the fish in the spice rub.
In a large nonstick skillet heat the oil over medium heat. Add the fish and cook until fish flakes easily with a fork, about 3 minutes per side. Heat the beans and tortillas. Set aside.
In a small bowl mash the avocado. Stir in half the lime juice. Toss the shredded cabbage with remaining lime juice. Layer each tortilla with fish, black beans, cabbage, salsa, and a dollop of the avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 327, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 25, fiber (g) 6, sugar (g) 2, pro. (g) 27, sodium (mg) 314, calcium (mg) 66, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
directions
Combine 1/2 cup cooked pasta with 1 Tbs. black beans, 1 Tbs. corn, 1 Tbs. shredded Cheddar cheese, 4 grape tomatoes quartered, a few avocado slices, 1 tsp. olive oil, salt, and pepper to taste.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 295, Fat, total (g) 16, sat. fat (g) 3, carb. (g) 32, fiber (g) 7, sugar (g) 3, pro. (g) 8, sodium (mg) 400, calcium (mg) 79, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
3      garlic cloves
3      medium tomatoes, stemmed
2      ears corn, husked
1/2     medium white onion, halved
1      jalapeno, stemmed
1/2   cup   chopped cilantro
2    tablespoons   fresh lime juice
3/4   teaspoon   kosher salt
1/4   cup   low-fat plain yogurt
4    teaspoons   water
4      cod fillets (about 1 1/4 pounds)
1/4   teaspoon   black pepper
8      corn tortillas, warmed
1      avocado, diced
directions
Lightly coat a grill with cooking spray, then heat to medium high. Loosely wrap garlic in aluminum foil and place on grill with tomatoes, corn, onion and jalapeno. Cook, turning occasionally, until vegetables are slightly charred, about 5 minutes.
Pulse garlic, tomatoes, onion and jalapeno in a food processor until chunky. Transfer to a medium bowl and let cool. Cut corn kernels from cobs and stir into vegetable mixture with cilantro, lime juice and 1/2 teaspoon salt. Cover and chill.
Combine yogurt and water. Season cod with pepper and remaining salt and lightly coat both sides with cooking spray. Grill until cooked through and flaky, about 3 minutes a side. Divide fish among tortillas and serve with half the salsa (refrigerate remainder for up to 5 days), yogurt sauce and avocado.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 321, Fat, total (g) 8, sat. fat (g) 1.4, carb. (g) 33, fiber (g) 7, pro. (g) 31, sodium (mg) 487, Percent Daily Values are based on a 2,000 calorie diet

ingredients

1    tablespoon   olive oil
1    1 1/2pound   Smithfield Garlic & Herb boneless pork loin roast
1    cup   beef broth
    Creamy Chimichurri Sauce
12      corn tortillas (warmed according to package directions)
    Shredded lettuce
    Sour cream (optional)

Creamy Chimichurri Sauce

1    cup   fresh Italian parsley leaves and stems (can substitute cilantro)
1/4   cup   fresh oregano leaves
3      garlic cloves
2      small shallots, peeled and quartered
1/3   cup   fresh-squeezed lime juice (about 2 limes)
1/4   cup   water
1/2   teaspoon   crushed red pepper flakes (optional)

directions
Heat oil in a nonstick skillet over medium-high heat; add pork loin. Brown pork on all sides (about 11 minutes); deglaze pan with stock scraping any brown bits.
Place pork mixture and cooking liquid into slow cooker. Cover and cook on low 7 to 8 hours or high 3 to 4 hours.
Remove pork from cooking liquid. Pour cooking liquid into a large skillet and bring to a boil over high heat; boil 5 minutes or until liquid is reduced to about 1/3 cup.
Shred pork; stir in reduced cooking liquid. Serve with Chimichurri Sauce, warm tortillas, lettuce, and sour cream.
Creamy Chimichurri Sauce
Combine all ingredients and in a food processor or blender. Pulse 8 to 10 times or until finely chopped, stopping to scrape down sides as needed. Makes about 1-1/4 cups.

ingredients
1    medium  onion, coarsely chopped
1    3 1/2pound   boneless pork shoulder roast or picnic roast
1    medium  sweet red pepper, cut into 1/4-inch squares
1    medium  sweet green pepper, cut into 1/4-inch squares
1    14 1/2ounce can  jalapeno-flavored diced tomatoes
2    teaspoons   ground cumin
5 1/2   teaspoons   garlic salt
5 1/2   teaspoons   dried oregano
1/2   teaspoon   cayenne red pepper
1    4 ounce jar  diced green chiles, drained
1    11 ounce can  corn kernels, drained
3    tablespoons   tomato paste
16    6 inches   corn tortillas, warmed following package directions
Garnish (optional):
1/2   cup   fresh cilantro leaves, rinsed and patted dry
    Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8    ounces   93%-lean ground beef
8    ounces   99%-lean ground turkey breast
1/2   cup   chopped onion
1    10 ounce can  diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
1/2   teaspoon   ground cumin
1/2   teaspoon   ground chipotle chile, or 1 teaspoon chili powder
1/2   teaspoon   dried oregano
directions
Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.
Tips:
Tip: Look for Rotel brand diced tomatoes with green chiles--original or mild, depending on your spice preference--and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day. Reheat just before serving.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 98, Fat, total (g) 2, chol. (mg) 35, sat. fat (g) 1, carb. (g) 3, Monounsaturated fat (g) 1, fiber (g) 1, pro. (g) 17, sodium (mg) 243, Potassium (mg) 26, Lean Meat () 3.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    medium  green sweet peppers
2    medium  fresh poblano chile peppers
1    bulb  garlic
1/2   teaspoon   olive oil
2    medium  ripe avocados, halved, seeded, peeled, and cut up
1    teaspoon   finely shredded lemon peel
2    tablespoons   lemon juice
1/2   teaspoon   salt
1/4   teaspoon   crushed red pepper
2      roma tomatoes, seeded and chopped
directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. Quarter, stem, and seed the peppers.* Place pepper quarters, cut sides down, in the prepared pan. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle with the oil. Bring foil up around bulb and fold edges together to loosely enclose. Place foil packet on the pan with the peppers.
Roast peppers and garlic for 20 to 30 minutes or until pepper skins are charred and garlic cloves feel soft. Bring foil up around pepper quarters and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, gently pull skins off pepper pieces and discard. When garlic head is cool enough to handle, squeeze garlic paste out of the individual cloves.
In a food processor combine roasted pepper quarters and the garlic paste. Cover and process until nearly smooth. Add avocados, lemon peel, lemon juice, salt, and crushed red pepper. Cover and pulse with several on-off turns until mixture is slightly chunky, scraping sides of bowl as needed. Transfer to a serving bowl; stir in tomatoes. Serve immediately or cover the surface with plastic wrap and chill for up to 1 hour.
Tip
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 29, Fat, total (g) 2, chol. (mg) 0, sat. fat (g) 0, carb. (g) 3, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 1, pro. (g) 1, vit. A (IU) 148.77, vit. C (mg) 35.22, Thiamin (mg) 0.04, Riboflavin (mg) 0.03, Niacin (mg) 0.38, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 13.86, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 51, Potassium (mg) 120, calcium (mg) 8, iron (mg) 0.37, Vegetables () 1, Mark as Free Exchange () 0, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   extra-lean ground beef
1    14 ounce can  fire-roasted diced tomatoes, undrained
1    11 ounce can  corn with red and green bell peppers, undrained
1/2   cup   chopped onions
1    10 ounce tub  PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3    cups   cooked long-grain white rice
1    cup   KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1    cup   crushed tortilla chips
3    tablespoons   chopped fresh cilantro
directions
HEAT oven to 350 degrees F.
BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
COMBINE rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
BAKE 30 min. or until heated through. Top with crushed chips and cilantro.
Substitute:
Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 330, Fat, total (g) 13, chol. (mg) 65, sat. fat (g) 7, carb. (g) 33, fiber (g) 2, sugar (g) 5, pro. (g) 20, vit. A (IU) 972, vit. C (mg) 12, sodium (mg) 660, calcium (mg) 151, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   boneless pork shoulder roast, (Boston butt), trimmed
1      carrot, diced
1/2     onion, diced
1/4   cup   dry red wine OR chicken broth
2    tablespoons   chili powder
4    cups   red cabbage, thinly shredded
3    tablespoons   mayonnaise
    Salt
    Pepper
12    8 inches   corn tortillas, warmed
1      avocado, pitted, peeled, and thinly sliced
directions
Combine carrot, onion, and wine in slow cooker.
Sprinkle roast on all sides with chili powder, rubbing it into meat. Season on all sides with salt, add to slow cooker. Cover and cook on low until roast is falling-apart tender, about 6 hours.
Use tongs or a slotted spoon to transfer meat to a large bowl. Use two forks to shred meat into bite-sized pieces. Moistenseason with cooking juices to taste. Cover to keep warm and set aside.
In a medium bowl, combine cabbage and mayonnaise. Season with salt and pepper to taste
Arrange 2 tortillas on each serving plate. Fill tortillas with pork, cabbage mixture, and avocado and serve. (Alternately, arrange pork, cabbage mixture, and avocado on a platter and let guests make their own tacos.)
Cooking Tip:
For even more flavorful carnitas, brown roast on all sides in a lightly oiled skillet before sprinkling with chili powder.
Note:
Recipe courtesy of celebrity mom Candace Cameron Bure, on behalf of The National Pork Board.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 590, Fat, total (g) 26, chol. (mg) 95, sat. fat (g) 6, carb. (g) 47, fiber (g) 7, pro. (g) 36, sodium (mg) 940, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      ears fresh corn on the cob
8    ounces   lean ground beef
7    ounces   uncooked chorizo sausage
1    15 ounce can  pinto beans, rinsed and drained
1    tablespoon   extra-virgin olive oil
1      small yellow onion, chopped
1      large yellow sweet pepper, chopped
2      cloves garlic, minced
3/4   cup   bottled chunky green salsa
1    tablespoon   chili powder
2    teaspoons   ground cumin
1/4   teaspoon   cayenne pepper
4    8 - 9 inches   flour tortillas
1 1/2   cups   shredded cheddar or Monterey Jack cheese
    Sour Cream (optional)
    Chopped tomatoes and cilantro (optional)
directions
Preheat oven to 375 degrees F. Cut corn from cobs; set aside. Grease a 9-inch springform pan, large oven-going platter, or a 12-inch pizza pan; set aside.
In a large skillet cook beef and chorizo until brown and cooked through, breaking up any large pieces with a spatula; drain fat. Add beans to beef mixture and heat through. Cover and keep warm.
In another large skillet, heat olive oil over medium heat. Add onion, sweet pepper, and garlic. Cook, stirring occasionally until tender, about 10 minutes. Add corn, salsa, chili powder, cumin, and cayenne. Cook 5 minutes, stirring occasionally.
Place two of the tortillas in prepared pan. Top with meat mixture. Reserve 1/4 cup of cheese. Divide the remaining 1-1/4 cups of cheese in half; sprinkle one half on the meat mixture. Add another tortilla, vegetable mixture, and remaining half of cheese. Add final tortilla. Cover loosely with foil. Bake 10 minutes. Uncover and sprinkle with reserved 1/4 cup of cheese. Bake 10 minutes more. Let stand 10 minutes. Remove sides if using springform pan. Top with sour cream, tomatoes, and cilantro. Slice with a serrated knife. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 514, Fat, total (g) 29, chol. (mg) 82, sat. fat (g) 12, carb. (g) 33, Monosaturated fat (g) 12, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 3, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 0.83, Thiamin (mg) 0.43, Riboflavin (mg) 0.4, Niacin (mg) 5.72, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 72.57, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 890, Potassium (mg) 726, calcium (mg) 292.81, iron (mg) 4.14, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    pound   peeled cooked shrimp, (see Ingredient Note), tails removed, diced
1    cup   frozen corn, thawed
2    4 ounce cans  chopped green chiles, (not drained)
2    cups   canned green enchilada sauce, or green salsa, divided
12      corn tortillas
1    15 ounce can  nonfat refried beans
1    cup   reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2   cup   chopped fresh cilantro
1      lime, cut into wedges
directions
Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Tips:
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, "21-25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra large," are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America - it's more likely to be sustainably caught.
MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 281, Fat, total (g) 6, chol. (mg) 121, sat. fat (g) 2, carb. (g) 37, fiber (g) 6, pro. (g) 23, vit. C (mg) 11.81, sodium (mg) 709, Potassium (mg) 241, iron (mg) 3.6, Vegetables () 1, Starch () 2, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet

• 1    tablespoon   vegetable oil
• 1    pound   lean ground beef
• 1      medium-size onion, chopped
• 1      large green pepper, seeded and chopped
• 1    teaspoon   ground cumin
• 1    16 ounce jar  black bean and corn salsa (such as Newmans Own)
• 5      8-inch flour tortillas
• 2    cups   shredded Mexican cheese blend

• 1    cup   canned black beans, rinsed
• 1/2   cup   coarsely chopped jarred roasted red peppers
• 1      garlic clove
• 1    tablespoon   chili powder
•     Kosher salt
• 1    pound   whole-wheat pizza dough
•     Cornmeal, for dusting
• 1    cup   shredded low-fat Monterey Jack cheese (3 ounces)
• 1/2   cup   grape tomatoes, halved
• 1/4   cup   pitted black olives, sliced
• 1      scallion, thinly sliced
• 1    cup   shredded butter lettuce
• 3    tablespoons   reduced-fat sour cream

• 3    cups   shredded, cooked chicken
• 1    1 1/4ounce packet  taco seasoning
• 1/2   cup   water
• 2    cups   salsa verde
• 9      flour tortillas, fajita-size
• 1    15 1/2ounce can  refried beans, warmed in microwave
• 8    ounces   sour cream
• 3    cups   shredded cheddar cheese

ingredients

6    ounces   firm tofu
1      small poblano pepper
1    tablespoon   vegetable oil
1    8 ounce package  sliced cremini mushrooms
1    teaspoon   ground cumin
1/2   teaspoon   salt
1/4   cup   dairy sour cream
1    cup   shredded cheddar and Monterey Jack cheese (4 ounces)
8      corn tortillas
    Chopped tomato and green onion (optional)

directions

Drain tofu; cut into cubes. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add tofu, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onion.

nutrition information

Per Serving: cal. (kcal) 335, Fat, total (g) 18, chol. (mg) 36, sat. fat (g) 8, carb. (g) 29, Monosaturated fat (g) 6, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 3, pro. (g) 15, vit. A (IU) 486, vit. C (mg) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 521, Potassium (mg) 556, calcium (mg) 293, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet

Hot and savory, Serrano chiles lend their signature kick to these amazing vegetarian quesadillas, inspired by the flavors of classic fajitas. When buying bell peppers, choose that are firm, heavy for their size, and have shiny, vibrantly-colored skin.

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