Main dishes

Heat oil in a large pot over medium heat; add onion and garlic; saute until crisp-tender, stirring frequently. Blend in lime juice, cumin and chicken broth; bring to a boil. Stir in pasta and cook 8 - 10 minutes or until tender. Reduce heat to low; add tomatoes and black beans; simmer 3 - 5 minutes longer or until heated through. Ladle into individual bowls; top with a dollop of sour cream and a sprig of cilantro, if desired. Serves 4.

Nutritional information per serving: 360 calories; 21g protein; 71g carbohydrate; 18g fiber; 6g fat; 0mg cholesterol.

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Grandma Mary Jane's Chicken Enchiladas
1 package corn tortillas
1 pound chicken breasts
1 small can green chiles
1/2 can cream of mushroom soup
1/2 cup chopped onions

1/2 cup sliced fresh mushrooms
2 cups shredded cheddar and monterey jack cheese
1 can cream of chicken soup
1 teaspoon hot sauce or chili powder
1/2 cup milk

Filling: In saucepan, cook chicken in just enough water to cover for 5 minutes. Drain water; shred chicken with fork. Saute onions, green pepper, and mushrooms for 5 minutes until soft. Mix in mushroom soup and chiles.

Sauce: Mix cream of chicken soup, hot sauce, and milk in small bowl.

Soften tortillas in 1 tablespoon hot oil in a fry pan, about 30 seconds per tortilla. Place 1 heaping tablespoon of filling and shredded cheese on each tortilla and roll up. Place enchiladas in a greased 13x9 baking pan. Top with sauce. Bake at 350 degrees for 30 - 40 minutes. Top with more shredded cheese and bake an additional 5 minutes. Serve with sour cream.

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Tortilla Soup
Chef: Tudie Frank Johnson
Restaurant: Sam's Cafe

2 poblano peppers, seeded
2 yellow onions, medium
2 green bell peppers
2 cloves garlic
2 small cans chopped tomatoes
2 small cans tomato puree
12 6-inch corn tortillas
3 Tbsp. olive oil
1 Tbsp. oregano
1 Tbsp. cumin, ground
1 Tbsp. red chili powder
1 tsp. black pepper
1/2 bunch fresh cilantro, chopped
3 quarts chicken stock

In soup pot, heat oil and saute peppers, onions and garlic until clear. Add tortillas, torn in strips, and all spices and tomatoes. Add stock and simmer 15-20 minutes until flavors meld. Adjust seasonings, adding salt if necessary. Serve with crisp corn chips, avocado cubes and cheese. Chicken, shrimp or fish can be added to make a heartier soup.

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Chicken Tequila Fettuccine
Chef: Jeff Novak
Restaurant: Sammy's California Woodfired Pizza

2 oz. butter
1/2 cup chicken
1/2 cup bell peppers
1/2 cup red onions
Dash jalapenos
1 oz. tequila
1 oz. soy sauce
Juice of 1/2 lime
8 oz. cream
Fettuccine, cooked

Marinate chicken overnight in garlic. Add butter to pan and saute chicken. Add bell peppers, onions and jalapenos and continue sauteing. Mix together tequila and soy sauce; reduce by half. Add mixture to pan. Add lime juice and cream. Lastly, add pasta.

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White Chicken Chili
1 Tablespoon olive oil
1 1/2 cups onion, chopped
3 cloves garlic, finely chopped
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon powdered ginger
1 1/2 cups chicken broth
1/2 cup dry white wine
1 bay leaf, broken in half
2 cups chicken, cooked and shredded
2 cups white beans, cooked and drained
2 jalapeno peppers, minced
1 1/2 cups Monterey jack cheese, grated
1/2 teaspoon black pepper, coarsely ground
Salt

Heat the olive oil in a large skillet or saucepan. Add the onion and saute over medium heat until softened and lightly browned, 5 to 8 minutes. Add the garlic, oregano, cumin, and ginger and cook, stirring, for 1 minute. Add the broth, wine, and bay leaf. Cook uncovered over medium-high heat until somewhat reduced, 5 to 8 minutes. Add the chicken, beans, and jalapenos. Simmer uncovered for 10 minutes, stirring occasionally. Using the back of a spoon, mash about one-quarter of the beans to thicken the sauce. (Can be made 2 days ahead and refrigerated or frozen. Reheat gently before finishing.) Over low heat, add the cheese one handful at a time, stirring until melted. Add the pepper and taste for salt, adding some if necessary. Remove the pieces of bay leaf.
Serving Ideas : Serve with crusty bread and a salad. Garnish chili with diced tomatoes, chopped scallions, sliced black olives, shredded cheese, or wrap up in warm tortillas. Serves 4.

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Southwestern Rice & Sausage Soup
1 pound turkey or bulk pork sausage
1/2 cup chopped onion (approx. 1 medium)
1/2 cup chopped green pepper
1 clove garlic, minced
1 (14 1/2 - ounce) can Mexican-style stewed tomatoes
2 cups water
1 (10 1/2 - ounce) can condensed beef broth
1/3 cup tomato paste (1/2 of a 6-ounce can)
1 teaspoon chili powder
1 (14-ounce) can pinto beans
1/3 cup quick-cooking rice
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick
Sour cream (optional)
Broken tortilla chips (optional)

In a large saucepan or Dutch oven, cook sausage, onion, green pepper and garlic until onion is tender and sausage is brown. Drain off fat. Stir undrained tomatoes, water, broth, tomato paste, chili powder and pinto beans into sausage mixture. Bring just to boiling; reduce heat. Add uncooked rice; cover and simmer for 5 minutes. Add zucchini; cook, covered, about 5 minutes more or until rice and zucchini are tender. To serve, top each serving with sour cream and tortilla chips, if desired. Makes 4 main-dish servings.

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Wild Western Chili Con Carne
1 pound ground beef
1 medium onion, chopped
1 large green pepper, chopped
2 cloves garlic, minced
2 (14-ounce) cans diced tomatoes, undrained
1 (14-ounce) can red kidney beans, drained
1 (14-ounce) can chili beans
1 small can tomato sauce
1 cup water
2 tablespoons chili powder
1 teaspoon salt
Elbow macaroni

In Dutch oven, brown ground meat, drain fat, set aside. In same pan, cook onion and green pepper until softened (about 5 minutes). Add garlic and cook 1 more minute. Mix in the cooked meat and remaining ingredients (except macaroni) and bring to boil; reduce heat and simmer at least 1 hour to blend flavors. Cook macaroni according to instructions on the box; serve on the side. If desired, serve chili with additional toppings of sour cream, grated cheddar cheese, and finely chopped onion. This chili also freezes well.

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Southwestern Crock Pot Over Rice
2 (14- or 15-oz.) cans whole kernel corn, drained
1 15-oz. can black beans, rinsed and drained
1 16-oz. jar chunky salsa, divided
6 boneless, skinless chicken breast halves
1 cup cheddar cheese, shredded

Combine corn, black beans and 1/2 jar salsa in the crock pot. Top with chicken breasts and top with the remaining salsa. Cover and cook on high for 3 to 4 hours or low for 7 to 8 hours. Before serving, top with cheese, cover and cook until cheese is melted. Serve with hot rice. Serving suggestion: You can serve corn bread with this Southwestern dish and a bib of lettuce salad with a tangy oil and vinaigrette dressing.

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Southwestern-Style Pasta Skillet
1/2 16-ounce package wagon wheel or rotelle macaroni
1/2 pound fully-cooked chorizo sausage, thinly sliced
1 large green pepper, diced
1 large onion, diced
1 small zucchini (about 6 ounces), diced
2 14 1/2- to 16-ounce cans low-sodium stewed tomatoes
1 16-ounce can no-salt-added whole-kernel corn, drained
1 4-ounce can diced mild green chilies
Coarsely shredded Monterey Jack cheese for garnish

Prepare macaroni as label directs but do not add salt to water; drain and keep warm. Meanwhile, in 12-inch skillet over medium-high heat, cook sausage, green pepper, and onion, stirring frequently until vegetables are tender; discard any fat in skillet. Stir in zucchini, stewed tomatoes, corn, and chilies with their liquid; heat to boiling. Reduce heat to low; cook 10 minutes to blend flavors. Stir macaroni into mixture in skillet; sprinkle with shredded cheese.

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Chicken Enchilada Soup
This recipe reminds me of the soup that is served at "Chili's" restaurants...

1/4 cup vegetable oil
1/4 cup chicken base
3 cups diced yellow onions
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons granulated garlic
1/2 teaspoon cayenne pepper
2 cups masa harina
4 quarts water (divided)
2 cups crushed tomatoes
1/2 pound processed American cheese, cut in small cubes
3 pounds cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina. Add remaining 3 quarts water to the pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.

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Albondigas Soup
A zesty Mexican meatball soup

1 tablespoon vegetable oil
2 tablespoons minced onion
1 carrot, thinly sliced
1 stalk celery, thinly sliced
1 clove garlic, minced
1 (8-ounce) can tomato sauce
4 cups water
2 beef bouillon cubes
1/2 pound ground beef
3 tablespoons fine soft bread crumbs
2 tablespoons uncooked, long-grain, white rice
1 egg
1 teaspoon salt (divided)
1/8 teaspoon pepper
Parsley (optional)

In large saucepan, heat oil and saute onion, garlic, carrot, and celery until softened. Add tomato sauce, water and bouillon cubes and heat to boiling. Meanwhile, combine beef, bread crumbs, rice, egg, 1/2 teaspoon salt and pepper. Shape into 1-inch meatballs (makes 18 to 20). Carefully drop meatballs into simmering soup, cover and cook over low heat 25 minutes. Season with remaining 1/2 teaspoon salt and pepper to taste. Garnish with parsley. Makes 1-1/2 quarts.

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Chicken Fajitas
8 boneless, skinless chicken breasts
2 tablespoons vegetable or olive oil
1/4 cup lime juice
3/4 teaspoon garlic salt
dash of fresh ground black pepper
3 bell peppers (mixture of green, red, yellow)
1 medium onion
2 tablespoon oil
8 fajita-size flour tortillas
Optional garnishes: sour cream, shredded sharp cheddar cheese, guacamole, chopped lettuce, chopped tomatoes, salsa
Place chicken breasts between two pieces of wax paper; pound with mallet until 1/4 inch thick. Combine oil, lime juice, salt and pepper in a medium size glass bowl. Add chicken and marinate in the refrigerator for at least 1 hour or overnight, turning pieces occasionally.
Slice onion and peppers into thin slices. In a large skillet, heat oil over medium-high heat; add onions and peppers, saute approximately 3 minutes until the vegetables are crisp-tender. Remove from heat and set aside. Drain chicken breasts from marinade and discard the marinade. Grill chicken breasts over hot coals for 5 minutes per side. Slice chicken breasts diagonally and add to vegetable mixture. Fill and roll warmed tortillas with the fajita mixture, adding optional garnishes such as sour cream, shredded cheese, and guacomole as desired. Serves 6.

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Taco Chicken Oven Dish
6 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans water
1/2 packet taco seasoning
1 cup sharp cheddar cheese, grated
1 (10 ounce) bag tortilla chips, crumbled
Heat oil in a large skillet over medium heat; brown chicken breasts approximately 10 minutes, turning occasionally. In a large bowl, thoroughly combine soup, water, taco seasoning, and 1/2 the cheese. Place the chicken into a 9X13 inch baking dish and pour the soup mixture over the chicken. Spread the crumbled chips evenly over the chicken mixture. Bake, uncovered, at 350 degrees for 50 minutes. Sprinkle the remaining cheese over the casserole and continue to bake until the cheese is melted. Serve with sides of sour cream and salsa. Makes 6 servings.

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Crock Pot Shredded Beef
This is so easy!!!

One 3 to 4 pound beef roast (whatever is on sale, such as chuck roast)
2 small (4 ounce) cans diced green chiles
1 clove garlic, minced OR 1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper (optional)

Put all ingredients in a large crock pot, add 1/4 cup water, and cook on low 7 - 8 hours. RELAX and ENJOY the day!!! When done, salt to taste, shred meat with fork and serve on soft, warmed tortillas with all of your favorite taco garnishes.

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Quick Vegetarian Chili
1 can chili-style chunky tomatoes
1 can Mexican-style corn
1 can black beans, drained and rinsed

Mix together and heat. Serve with garnishes of sour cream and chopped onion, on top of toasted corn bread.

Mexican Quiche
1 pound Monterey Jack cheese, grated
1 pound Colby Longhorn cheese, grated
1 large can diced green chiles
5 ounces evaporated milk
4 eggs

Layer cheeses and chiles in ungreased 9x13 inch pan. Beat eggs and milk together. Pour over cheese mixture. Bake at 350 for 30-45 minutes.

Quick Grilled Chicken

In glass dish or plastic bag, combine 1/2 cup oil, 1/4 cup water, 1 package taco seasoning and 2 tablespoons each lemon juice and vinegar. Add 2 pounds boneless, skinless chicken breasts, turning to coat all sides. Marinate at least 30 minutes in the refrigerator. Broil or grill.Serves 6.

Taco Salad with Fiesta Dressing
1 pound ground beef
1 package taco seasoning (reserve 2 teaspoons for Fiesta Dressing)
3/4 cup water
shredded lettuce
chopped tomatoes
tortilla chips
shredded cheddar cheese
sliced black olives, optional
sour cream, optional
salsa, optional

Brown ground beef; drain fat. Stir in taco seasoning and water; simmer 5 minutes. Prepare salad on a large serving dish by layering the meat, lettuce, cheese, tomatoes, and optional ingredients on a bed of tortilla chips. Serve with Fiesta Dressing.

Fiesta Dressing
Combine one carton (16-ounce) of sour cream, 1/2 cup mayonnaise, 1 tablespoon salsa, 2 teaspoons taco seasoning, and one clove minced garlic (or 2 dashes garlic powder).

Southwest Chicken Casserole
2 pounds fresh boneless, skinless chicken breasts (about 4)
1 small onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 (6-ounce) can diced green chiles
1 (16-ounce) carton sour cream
12 corn tortillas
1 pound cheddar cheese

Boil chicken until done and tender (about 15 minutes). Shred chicken and place in large mixing bowl. Mix in remaining ingredients except cheese and tortillas. In casserole dish, alternate layers of tortillas, soup mixture, and cheese, ending with a layer of cheese. Cover and bake at 325 degrees for 1 hour. Serves 6.

Fiesta Bake
1 pound ground beef
1 small onion, chopped
3/4 cup mild salsa
1 package taco seasoning mix
1/4 cup water
1 cup whole kernel corn
1/2 cup sliced ripe olives, drained
1 package (8 1/2 ounces) corn muffin mix
1 cup (4-ounces) shredded cheddar cheese
1/2 cup (4-ounce can) diced green chiles

Brown beef in skillet; drain fat. Stir in salsa, taco seasoning, and water; bring to a boil. Reduce heat to low; cook for 5 - 6 minutes or until mixture is thickened. Stir in corn and olives. Spoon into ungreased 8-inch square baking dish. Prepare batter for corn muffin mix according to package directions. Stir in cheese and chiles. Spread over meat mixture. Bake, uncovered, in preheated 350 degree oven for 30 - 35 minutes or until crust is golden brown. Top with additional salsa and sour cream, if desired. Serves 6.

Tamale Pie
1 pound ground beef or turkey
1 small onion, chopped
1 (8-ounce) can tomato sauce
1 package chili seasoning mix
1 (14-ounce) kidney beans
1 package (8 1/2 ounces) corn muffin mix
1/2 cup (2 ounces) shredded cheddar cheese

Brown beef and onions in skillet; drain fat. Stir in chili seasoning, tomato sauce, and kidney beans. Pour into a 2-quart casserole. Prepare batter for corn muffin mix according to package directions. Spread over meat mixture. Bake, uncovered, in preheated 350 degree oven for 35 - 40 minutes or until crust is golden brown. Top with cheddar cheese. Bake 5 more minutes or until cheese melts. Serves 6.

Tortilla Torte
1 can (about 19 ounces) black beans, drained and rinsed
2 cans (14 1/2 ounces each) chili-style chunky tomatoes
12 ounces lean ground beef
4 burrito-size flour tortillas (about 10 inches across)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
Garnish: sour cream, sliced scallions, sliced black olives

Note: You will need a skillet that's at least 2 inches deeps and at least 10 inches across the bottom. Cook beef in skillet until no longer pink. Drain in colander. Add beans and tomatoes to colander; mix well. Place 1 tortilla in bottom of skillet. Spread1 1/4 cups beef mixture evenly on top. Sprinkle with 1/3 cup cheese. Repeat layers 3 times, ending with remaining 1/2 cup cheese. Cover and cook over medium-low heat 12 to 15 minutes until cheese melts and torte is hot in center. Cut in wedges to serve. Serves 6.

Chicken Enchiladas
1 can cream of chicken soup
1 small can evaporated milk
1 can tomatoes with green chile
1 cup grated cheddar cheese
1 package corn tortillas
1 small onion, chopped
1 pound chicken, cooked and shredded OR
1 pound ground meat, cooked and drained
1/2 cup grated cheddar cheese

Combine soup, milk, tomatoes and cheese in saucepan; heat on medium-low until bubbly. Combine in a large bowl the meat, onion, and half the sauce. Soften tortillas in 1 tablespoon hot oil in skillet. Spoon 2 tablespoons filling into each tortilla and roll up. Place enchiladas in oblong baking dish and pour remaining sauce over all. Top with cheese. Bake at 350 degrees for 30 - 40 minutes, or until heated through. Serve with shredded lettuce, chopped tomato, and sour cream. Serves 6 - 8.

Quick Southwestern Pizza
1 1/2 cups baking mix (like Bisquick)
1/3 cup very hot water
2 cups cut-up cooked chicken
1/2 cup salsa
2 cups shredded mozzarella cheese (8-ounces)
1/4 cup chopped onion
1/2 bell pepper, cut into rings

Move oven rack to lowest position. Heat oven to 450 degrees. Grease cookie sheet or 12-inch pizza pan. Mix baking mix and water; beat vigorously 20 strokes. Turn onto floured surface. Knead about 60 times or until no longer sticky. Press into 13-inch circle on cookie sheet; pinch edge, forming 1/2-inch rim, or press into pizza pan. Mix chicken, onion and salsa together. Sprinkle crust with 1 cup cheese. Top with chicken mixture; sprinkle with remaining cheese. Bake 12 to 15 minutes or until crust is brown and cheese is bubbly.

Chicken Mexicana
1 pound boneless, skinless chicken breast
1/4 cup chopped onion
1 (14 1/2 ounce) can stewed tomatoes
1 package chili seasoning mix
cooked rice

Brown chicken in skillet in 2 tablespoons oil. Add onion, saute 1 minute. Combine stewed tomatoes and chili seasoning; pour over chicken. Bring to a boil; reduce heat, cover and simmer 20 minutes. Serve over rice. Makes 4 servings.

Fajita Marinade
1/4 cup lime juice
1 tablespoon red wine vinegar
1 clove garlic, minced
1 teaspoon honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin

Mix all together. Use as a marinade for chicken or flank steak, marinating meat for at least 30 minutes, then grill or broil meat.

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