MEXICAN FOODS

9-LAYER MEXICAN DIP

1 (16 oz.) can refried beans
1 1/2 c. shredded cheese (Monterey Jack or Cheddar)
1 c. guacamole
1 (16 oz.) carton sour cream
1 (12 oz.) jar salsa
1 1/2 c. shredded lettuce
1 c. chopped tomato
1 med. onion, finely chopped
1/4 c. sliced jalapenos (more if you like it hot!)
Nacho chips

In clear glass pie plate, layer in the following order:
Bottom: refried beans, sour cream, 1/2 of the cheese, guacamole, other 1/2 of the cheese, onion, salsa, lettuce, tomatoes.

Sprinkle with jalapenos. Refrigerate until ready to serve. Serve with Nacho chips.
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MEXICAN LAYER DIP

2 cans Frito Lay bean dip
1 pkg. taco seasoning
2 c. sour cream
1 c. diced tomatoes
1/2 c. green onion tops
1 c. shredded cheese
2 bags nacho chips

Mix sour cream and taco seasoning the night before and refrigerate. Layer ingredients in order: beans, sour cream, tomatoes, onions and cheese. Dip with nacho chips.

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CHICKEN CHILUPE

3/4 lb. cooked, cubed chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. sour cream
1-2 (4 oz.) cans chopped green chilies
Nacho chips
Cheddar cheese
Taco sauce

Mix together chicken, soups, chilies and sour cream. In a greased casserole, place a layer of crushed nacho chips, followed by a layer of chicken mixture, then a layer of cheese. Continue to layer and top off with taco sauce. Bake uncovered, at 350 degrees for 1 hour.
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TACO SALAD

SALAD:
1 head lettuce
1 lb. hamburger
8 oz. shredded Cheddar cheese
1 can kidney beans, drained
1 chopped onion
4 med. tomatoes, chopped
1 pkg. Doritos or some other nacho chips
1 pkg. taco seasoning (reserve 1 tbsp.)

DRESSING:

8 oz. Thousand Island dressing
2 tbsp. sugar
1 tbsp. taco seasoning (reserved)
1 tbsp. taco sauce

Brown hamburger and drain off fat. Add taco seasoning (remember to reserve 1 tablespoon for dressing). Let meat cool. Layer lettuce, hamburger, cheese, beans, onion and tomatoes in a large container.
Put cheese on top and refrigerate 24 hours.

Dressing: Mix Thousand Island dressing, sugar, taco seasoning and taco sauce. Refrigerate until serving time.

Just before serving: Crush chips (not too small). Add chips and dressing to layered salad and toss.

Note: Smaller portions of layered salad, chips and dressing may be tossed at each meal so that chips don't get soft and lettuce stays crisper.

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MEXICAN CHICKEN PIZZA WITH CORNMEAL
CRUST
Here's a simple method for making homemade pizza -- it can be on your table in 40 minutes!

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 1/4 teaspoons active dry yeast
1/4 teaspoon coarse salt (kosher or sea salt)
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups Mexican cheese blend (8 oz)
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes or plain diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F.
In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown. Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with green onions and cilantro.

Time-Saver: You can choose to cook your own chicken, or purchase a rotisserie chicken and shred the meat for this pizza.

Makes 6 servings.
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MEXICAN CHOCOLATE COFFEE SHAKE

1 cup cold extra strong coffee
2 tablespoons chocolate syrup
2 tablespoons maple syrup
1 large scoop chocolate ice cream
1 cup cracked ice

In a cocktail shaker or blender, combine chocolate ice cream (or vanilla ice cream for a variation).
Add remaining ingredients and shake or process until icy.

Serve in small tumblers.

If no ice cream is on hand, use 1/2 cup of milk for a less rich rendition.
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MEXICAN STUFFED PEPPERS

4 large green peppers
1 1/2 lbs ground beef
1 packet of taco seasoning
2 cups of Mexican blend (Jack & Cheddar) cheese, shredded
1 package of UNCLE BEN'S® Spanish flavored rice, prepared
1 medium-sized, ripe tomato, diced
1/2 small jar of mild salsa
1 bag of tortilla chips

Wash and clean out the centers of the green peppers. Put them in a shallow baking dish.
Prepare the ground beef according to the directions on the taco seasoning package. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice.

Layer the insides of each pepper with ground beef, rice/tomato combo, and cheese until the pepper is filled.

Top each pepper with cheese and a dollop of salsa. Add remaining rice/tomato combo and ground beef to the pan (arranging around the peppers).

Sprinkle the remaining cheese over the whole pan. -Add dollops of salsa all arround the pan. Cover with aluminum foil.

Bake at 350 for 30 minutes.

Remove aluminum foil and continue to bake for 15 minutes.

Serves 4.

Use the extra meat and rice in the pan to dip tortilla chips in -- it's delicious!

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