MEXICAN COOKING

REFRIED BEAN SOUP

1 can black beans
1 can fat-free refried beans
1 can chicken broth
1 can Rotel tomatoes

Bring to boil chicken broth. Reduce heat and stir in refried beans until completely dissolved. Add black beans and tomatoes. Simmer for 10 minutes.


FRIJOLES REFRITOS DELICIOSO!!! REFRIED
BEANS
1 pound bag pinto beans
1/4 medium onion, sliced
1 jalapeno, sliced
8 chile arbol dried peppers
4 t. salt
1 t. garlic powder
1/4 cup cooking oil

Sart with a 1 lb bag of pinto beans washed and picked for rocks, etc. Rinse the beans under cold water. After rinsing, add beans to a large kettle of cold water.
Add 1/4 of a medium onion in slices. Add 1 jalapeno pepper cut into slices. Add 4 tablespoons salt and 1 teaspoon of garlic powder.

Cook, covered on low until beans are ready, adding water as needed to ensure that they do not boil dry.

Once beans are ready, heat a large frying pan with 1/4 cup cooking oil. When oil is hot, reduce the heat to low and add the chile arbol peppers, frying them in the oil until the oil tints a light red color.

Once oil is tinted red, remove the chile arbol. Scoop out the beans from the other kettle by the cup full and slowly add into the hot oil making sure to drain as much water from the beans as possible to prevent the oil from splattering.

Once all the beans are added, then you simply fry them for approximately 3 to 4 minutes until you are able to mash them easily. Use a potato masher to mash the beans. As you mash them, you will add water from the bean kettle to the fying beans until you have a refried bean consistency (like in the restaurants).

After you achieve this, you can add salt to taste as desired. Be certain not to add too much salt, as the salt will take some time to dissolve completely into the beans; so remember less is more in this case.

CHICKEN FAJITAS

4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas

Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.

These fajitas are really easy to make and a little different because they're sweet and spicy.



SHORT-CUT SPANISH RICE

3 cups cooked rice
1 teaspoon Taco seasoning
1 1/2 cups Tostitos Medium Salsa
garlic powder, to taste
salt and pepper, to taste

Quick Version (Side Dish):

Steam or boil rice according to package directions to measure about 3 cups. Cook rice slightly on the dry side (steaming is best). Minute Rice may be used for an emergency side dish.
Combine ingredients and cook 5 minutes (no more), just until heated through. Season to taste and serve.


Main Dish Variation:

For a quick, hearty main dish, sauté 1/2 inch cubes of pork in a tablespoon of olive oil with 1-2 large onions, chopped, one green or red sweet pepper, cut into chunks, and a few cloves of fresh, minced/crushed garlic.
Add ground cumin, paprika, and cayenne, (or just use Taco seasoning) to taste and stir in salsa and cooked rice. Any combination of seasonings or quantity of onion and pepper may be used.


EASY MEXICAN RICE

1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce

In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil.
Cover and simmer until rice is tender.


MEXICAN LASAGNA

3 lbs. ground beef
2 tomatoes, finely chopped
1 med. onion, finely chopped
2 cloves garlic, crushed
1 pint (16 oz.) sour cream
12 oz. Fresco Mexican cheese or Mozzarella cheese
2 to 3 cans Contadina Italian tomatoes
1 sm. can Contadina Tomato paste
3 or 2 cans Old El Paso green chilies

Brown meat, onions, tomatoes and garlic; put aside. In blender, blend can of tomatoes, onions and garlic to taste. In 5-quart pot, put 2 tablespoons of oil and cook sauce until it thickens. If too watery, add 1 can of tomato paste. Cook 10 more minutes.
Layer bottom of pan with oil and heat. Fry tortillas 2 seconds on each side (not crisp) just so they are pliable. Layer Pyrex with tortillas, including sides. Add meat mixture and green chilies. Cover with sauce. (Save some sauce for use when serving.) Cover the meat with a layer of tortillas. Pour sauce over top layer. Pour sour cream on top of sauce. (Add milk if too thick.) Put cheese on top of that, and for color, add rest of green chilies.

Preheat oven to 350 degrees. Cover lasagna and put in oven until hot. Let stand for 5 minutes before serving.