Taco Lasagna (serves 9)
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
Place two tortillas in a greased 13-in. x 9-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Recipe courtesy of tasteofhome.com
Calico Corn Cakes (serves 3-4)
1/4 cup chopped onion
1/4 cup chopped green pepper
1 teaspoon canola oil
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon baking powder
1/8 teaspoon ground cumin
1 eggs, lightly beaten
1/4 cup 2% milk
1 cup frozen corn, thawed
1 tablespoon diced pimientos
1/2 cup salsa
In a small skillet, saute onion and green pepper in oil until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg and milk just until combined. Fold in the corn, pimientos and onion mixture.
Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet. Cook for 3 minutes on each side or until golden brown. Serve with salsa.
Recipe courtesy of tasteofhome.com
Cheese-Stuffed Jalapeños (makes 30)
8 ounces Monterey Jack cheese, cut into 2-inch x 1/2-inch x 1/4-inch strips
15 jalapeno peppers, halved lengthwise and seeded
1/4 cup dry bread crumbs
1/4 cup real bacon bits
Place a cheese strip in each pepper half; sprinkle with bread crumbs and bacon.
Grill peppers, covered, over medium-hot heat for 4-6 minutes or until peppers are tender and cheese is melted. Serve warm.
Recipe courtesy of tasteofhome.com
Black Bean Quesadillas (makes 5)
1 medium sweet yellow pepper, chopped
1 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon canola oil
2 medium tomatoes, chopped
1 cup frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
1/4 teaspoon pepper
1/8 teaspoon salt
10 flour tortillas (6 inches)
1 cup (4 ounces) shredded reduced-fat cheddar cheese
In a large nonstick skillet coated with cooking spray, saute the yellow pepper, onion and garlic in oil for 2 minutes. Stir in the tomatoes and corn; cook 2 minutes longer. Add the black beans, pepper and salt. Cook until vegetables are tender; drain.
Spritz one side of each tortilla with cooking spray; place plain side up on baking sheets coated with cooking spray. Spoon bean mixture onto half of each tortilla; sprinkle with cheese. Fold tortilla over filling.
Bake at 400° for 6 minutes. Carefully turn over; bake 4-7 minutes longer or until cheese is melted.
Recipe courtes of tasteofhome.com
