MEXICAN FAVORITES

Tex-Mex Chicken Lasagna

1 lb. ground chicken
1 onion, chopped
1 tsp. ground ancho chili pepper or chili powder
1/2 tsp. salt
1 tsp ground Cumin
1 can (15.5 oz) black beans, rinsed and drained
1 cup black bean and corn salsa, from 16 oz. jar
1/4 cup chopped fresh cilantro
1 jar (16 oz) mild taco sauce
18 (5 1/2") white corn tortillas
1 1/2 cups shredded Cheddar cheese, about 6 oz.
Sour cream, avocado and cilantro

Preheat oven to 350F.  Coat 11" X /7"baking dish with cooking spray.
Coat large nonstick skillet with cooking spray; place over medium-high heat.
Add chicken, onion, chili pepper, cumin and salt; cook, stirring, until chicken is no longer pink and onion is softened, 5-7 minutes.
Remove from heat.  Stir in beans, salsa and chopped cilantro.

Spread 1/4 cup taco sauce in baking dish.  Top with 6 tortillas, overlapping slightly.
Cover with half of chicken mixture; top with 1/2 cup taco sauce and 1/2 cup cheese.
Repeat layering, beginning and ending with tortillas.  
Pour remaining sauce on top.  Cover with foil.

Bake 25 minutes.  
Uncover; sprinkle with remaining 1/2 cup cheese.  
Bake until cheese is melted, 5 minutes.  
Garnish with sour cream, avocado and cilantro.

6 servings.
Total time: 55 minutes.

Original Enchiritos

1 lb. ground beef
1/4 cup chopped onion
12 oz refried beans
2 oz. canned chopped green chili peppers
2 - 10 oz cans enchilada sauce
1 pkg. Tyson Mexican original burrito style tortillas
12 oz. grated cheddar cheese

Preheat over to 350 F.

Grease bottom of 9 x 11 baking dish. In medium skillet, brown beef with onion. Stir in refried beans, green chili peppers and 1 can enchilada sauce. Heat until warm. Spoon 3 or 4 tablespoons of meat mixture onto a Tortilla and sprinkle with cheese (reserve 6 oz. of cheese for topping).

Fold tortilla around mixture and place in baking dish. Repeat with remaining tortillas. Pour second can of sause over enchiladas. Sprinkle remaining cheese over enchiladas. Bake for 15-20 minutes. Makes 8-10 enchiladas.

GONZALES CHICKEN JAMBALAYA

nonstick olive oil cooking spray1/4 pound turkey link sausage
1 can ( 14 1/2 ounces) fat free sodium-reduced chicken broth
8 ounces boneless, skinned chicken breast, diced
1 slice (4 ounces, 1/4 inch thick) black forest ham, diced
1 cup each chopped onion and green bell pepper
1/3 cup each chopped celery and green onion (green and white parts)
2 cloves garlic, chopped
1 can (15 ounces) ready cut tomatoes
1/4 cup worcestershire sauce
2 teaspoons hot pepper sauce, or less for milder taste
2 teaspoons dried thyme
1/8 teaspoon each freshly ground pepper and salt
2 tablespoons chopped fresh parsley
1 1/2 cups uncooked white rice
( 1/2 pound shrimp and scallops (optional))

Coat large Dutch oven with cooking spray. Heat over medium high heat. Add sausage. Brown thoroughly, 2 to 3 minutes. Remove. Halve sausages lengthwise, then thinly slice crosswise. Return to hot pan. Stir, adding a splash of chicken broth to prevent sausage from sticking and overbrowning.

Add chicken. Cook, stirring frequently, 2 minutes or until lightly browned, adding more chicken broth as needed to prevent sticking and overbrowning. Add ham. Cook, stirring, 1 more minute. Remove meats. Set aside. Add splash of chicken broth to pan, stirring up any browned bits from bottem.

Add onion, green pepper, celery, green onion, and garlic. Cook, stirring , over high heat until softened, 2 to 3 minutes. Add broth as needed to prevent sticking and over browning.

Add tomatoes and remaining chicken broth. Add all the remaining ingredients, except rice. Cover. Reduce heat to low. Simmer 25 minutes.

Meanwhile, in medium saucepancood rice according to package directions. Stir rice into chicken mixture. Heat through. Serve in shallow bowls.

Classic Margarita Recipe

For 4 eight ounce glasses.

If desired, wet rim of each glass with a lime wedge, then dip rim in kosher salt to coat.

3 cups coarsely crushed ice
2/3 cup tequila
1 cup Triple Sec (orange flavored liqueur)
cup fresh lime juice
3 tablespoons superfine sugar
Garnish: lime slices

CHICKEN ENCHILADAS

3 cups Enchilada sauce
2 cups shredded cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar
3/4 cup shredded monterey jack
1/4 cup sour cream
1 4-oz can diced green chiles
Crisco Corn or Canola Oil, as needed
1/4 cup chopped fresh cilantro
Salt and Pepper to taste
12 6" corn tortillas
Crisco no-stick cooking spray

Heat oven to 350º, prepare enchilada sauce below.
In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles and cilantro.
Stir in 1/2 cup enchilada sauce.
Season with salt and pepper.
Set aside.
Heat 1/2" Crisco oil in large pan.  Fry tortillas, one at a time, until soft (l10 seconds per side).  Drain on paper towels.
Spray 9X13" baking dish with Crisco no-stick cooking spray.
Spread small amount of sauce in bottom of dish.
Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.  Place seam side down, side by side in prepared dish.
Pour remaining sauce over, top with remaining cheeses & bake until bubbling, 15-20 minutes.

Garnish with extra sour cream, sliced green onions & chopped cilantro.

Enchilada sauce: (makes 3 cups)
2 tbsp Crisco corn or canola oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tsp ground cumin
1 14-oz can chicken broth
1 8-oz can tomato sauce
1 tsp salt
1/4 tsp garlic powder

Heat Crisco oil in large saucepan; stir in flour & chili powder; cook for 1 minute.
Add remaining ingredients, bring to a boil & simmer for 10 minutes.

Makes 4-6 servings.

TACO BAKED ZITI

8 oz. ziti pasta
1/2 lb. ground beef
1/2 tsp. salt
1/2 tsp. chili powder
1 jar (16oz) salsa
1 btl (8  oz) taco sauce
1 container (15 oz) ricotta cheese
1 1/4 cups shredded Mexican cheese blend 5 oz.
2 Tbs. chopped fresh cilantro
Sour cream, optional

Preheat oven to 350ºF. 
Coat 1 1/2 qt baking dish with cooking spray. 
Cook ziti according to package directions. Drain.

Heat non-stick skillet over medium-high heat. 
Crumble in beef; stir in salt and chili powder. 
Cook, stirring occasionally until no longer pink.
5 minutes.  In large bowl, combine salsa and taco sauce; reserve 1/2 cup.
Stir beef mixture and reserved pasta into remaining salsa mixture.

Transfer half of pasta mixture to baking dish. 
Combine ricotta, 1 cup shredded cheese and cilantro; spread over pasta in dish. 
Top with remaining pasta mixture. 
Cover with foil; bake 40 minutes. 
Uncover; sprinkle with remaining cheese. 
Bake until cheese is melted, 5-10 minutes. 
If desired, serve with sour cream.