Mexican Corn Salad

Ingredients:

2 tbsp chopped fresh cilantro
1/2 cup salsa
2 green onions, finely chopped
1 jalapeno pepper, seeded and minced
1 cup chopped zucchini
1 red bell pepper, diced
3 tbsp butter
2 cups cooked whole corn kernels




Method:

Take a heavy large skillet and melt the butter over medium-high heat. Now add the corn, bell pepper, green onions, zucchini and jalapeno pepper into the skillet.

Saute for about six minutes until vegetables gets tender. Then remove from heat and refrigerate vegetables until they get chilled. Once the vegetables are chilled, add salsa and chopped cilantro to vegetable mixture. Stir and season with salt and pepper according to taste. Enoy the Mexican corn salad with your meal...

Black Bean Tortilla Pie

Ingredients:

2 Egg whites
Onions finely chopped, as required
1 c Green bell pepper finely Chopped
4 c Lowfat tortilla chips chopped coarsely
1 c Lowfat cheddar cheese shredded properly
1/2 c condensed Vegetable stock
2 Garlic cloves finely chopped
8 oz Green chillies chopped finely and drained
Nonstick cooking spray
15 oz Black beans, canned
1/2 c Lowfat 2 percent milk




Method:

Spray 2-qu casserole with non-stick cooking spray and heat oven to 375F. In a blender, mix beans, milk, and egg whites until they get smooth. Set aside. Cook onion, bell pepper, stock, garlic, chillies in 10-inch skillet over medium flame for 5 minutes and stir occasionally, until onion becomes tender.

Now place 1 cup of chopped chips in bottom of casserole. Spread vegetable mixture over chips. Sprinkle with 1/2 cup of cheese and bake this dish for 30-35 minutes and serve with chilly sauce if required. Relish the famous Mexican appetizer Black Bean Tortilla Pie with every bite.

Mexican Taco Dip

Ingredients:

1 large tomato, finely chopped
1 green bell pepper, finely chopped
1 bunch of chopped green onions
1 small head of shredded iceberg lettuce
1 (6 ounce) can sliced black olives, properly drained
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa




Method:

Take a medium bowl and blend the taco seasoning mix and refried beans to make a fine paste. Spread the mixture onto a large serving platter. Than mix the sour cream and cream cheese in a medium bowl and spread over the refried beans.

Top the layers with salsa. Place a layer of chopped tomatoes, chopped green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives and serve this Mexican Taco Dip and enjoy this yummy treat !!!

Quick and Crunchy Taco Mexican Salad

Ingredients:

2 cups Tomato finely chopped
1 cup Cheddar Cheese shredded
1 cup Mission Tortilla Chips crumbled properly
1/4 cup Green Onions finely chopped
12 oz. Ground Beef
2 cups Red and Green Bell Peppers finely chopped
2 cups bottled Pace Salsa or Picante Sauce
1/4 cup fresh Cilantro properly chopped
4 cups Iceberg Lettuce chopped




Method:

Take a non stick pan and on over medium flame cook bee and bell pepper until beef is browned, stir to crumble. Add salsa to it and bring it to a boil. Stir in cilantro.

Place 1 cup lettuce on each of 4 plates. Top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tbsp onions. Quick and Crunchy Taco Mexican Salad is ready to serve in just 20 minutes....