Cool Salmon Tacos

14 oz. can salmon, drained
16 oz. can black beans, rinsed and drained
1 cup salsa verde (green salsa)
1-1/2 cups diced cheese
2 avocados, peeled and diced
1 cup grape tomatoes
8 taco shells
taco toppings (lettuce, tomatoes, sour cream, green onion)

Combine all ingredients except taco shells in medium bowl. Heat taco shells as directed on package, if desired. Assemble salmon tacos with heated shells and taco ingredients as desired.

Mexican Beef Dinner

Guacamole

4 ripe avocados, peeled and seeded
1 tsp ground cumin
1/4 cup chopped cilantro leaves
4 Tbsp fresh lime juice
2 cloves garlic, finely chopped
Salt and pepper to taste

Cut avocados into large chunks and mash coarsely in a bowl with a fork.

Add remaining ingredients and blend gently.

Enchilada Bake

Oven temp: 350 deg F

Saute until soft:
1 medium onion, chopped
1 green pepper, chopped
1 cup mushrooms, sliced (or 1-4 oz can of sliced mushrooms)
1 garlic clove, minced

Cook:
1/2 cup dry pinto beans according to directions, or used a can of pinto beans, drained.

Add and combine:
1-1/2 cups stewed tomatoes
1 Tbsp chili powder
1 tsp ground cumin
1/2 tsp salt

Simmer on low heat for 30 minutes.

Arrange 3 corn tortillas in oiled casserole dish. Cover with half of bean mixture.

Sprinkle 1/2 cup shredded Monterey Jack Cheese over bean mixture.

Combine 1/4 cup part-skim ricotta cheese and 1/4 plain low-fat yogurt. Spoon half over Jack cheese. Repeat layers ending with layer of sauce. Bake for 15-20 minutes.

Corn Tortillas

Mix together:

1 cup flour 
1/2 cup cornmeal 
1/4 tsp salt 
1 egg 
1-1/2 cups cold water

Pour on to a hot griddle and turn over when brown. Cook on other side until brown. Serve hot with your favorite filling wrapped inside.

Flour Tortillas

2 cups white flour
1-1/2 tsp baking powder
1 tsp salt
2 tsp vegetable oil
3/4 cup warm water

Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough. The dough will be sticky.

Lightly flour a wooden cutting board and knead the dough for 4-5 minutes. Add a dusting of flour when the dough gets sticky. Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover with a damp towel or damp paper towl. Let the dough rest for 20 minutes.

Divide the dough into golf-ball size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth. Let the dough rest again for 10 minutes.

Preheat a skillet or cast iron pan on medium high heat. Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting baord to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the centre out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

Place it in the preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds. Don't over cook it as you want the tortilla to be nice and soft. Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 deg F over for about 10 to 15 minutes. Microwaving tends to toughen them.

Tamale Pie

Taco Salad

Stir fry the following ingredients in a large non-stick skillet over medium-high heat until beef is browned and completely cooked.
 
1 lb extra lean ground beef
1 onion, chopped
2 cloves garlic, minced
1-1/2 tsp chili powder
Pinch salt

Drain if necessary. Set aside.

Layer 2 tomatoes, chopped, in shallow 12 cup (3L) glass bowl. Follow with a layer of shredded iceberg lettuce (approx half a head), cooked ground beef mixture, 3/4 cup shredded cheddar cheese and 1 can kidney beans, drained and rinsed. Top with avocado dressing. Garnish with additional shredded cheese and sliced green onion. Serve with tortilla chips.

Avocado Dressing
Mash 1 ripe avocado, peeled and pitted, with potato masher until smooth.
Stir in:
1 green onion, thinly sliced
1/4 cup water
2 Tbsp fresh lime juice
2 Tbsp low-fat sour cream
1/4 tsp salt

Chicken Enchiladas

Temp: 350 deg F (182 deg C)  Baking Time: 15 minutes or until cheese is melted.

1/2 cup cream cheese, softened
1/2 cup sour cream
1-1/2 cups thick salsa
1 tsp chili powder
1/2 tsp salt
3 cups diced cooked chicken breast
2 cups shredded nacho cheese
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
10 flour tortillas

In a medium sized bowl, stir cream cheese with sour cream, ½ cup salsa, chili powder and salt. Mix in the diced cooked chicken, 1 cup shredded nacho cheese, green onions and cilantro.

On each tortilla, spread about 1/3 cup of chicken-cheese mixture and roll up. Place seam side down in a greased 9 x 13 baking dish. Pour remaining cup of salsa over enchiladas. Sprinkle with the remaining cup of shredded nacho cheese. Bake.

Huevos Rancheros

4-5 tomatoes, pureed with 1/2 cup water in blender
6 Tbsp white onion, finely chopped
6 Tbsp green pepper, finely chopped
4 Tbsp cilantro, chopped
2 Tbsp cooking oil
pinch of garlic salt
4 drops Tabasco sauce
2 Tbsp ketchup
salsa
1 avocado
6 eggs
6 corn or flour tortillas

Saute onions and green peppers in a pot with cooking oil, then add garlic salt and cilantro. Add blended tomatoes with water and cook over medium heat for 12 minutes, then add Tobasco sauce and ketchup for more color and flavor. Add salsa to thicken and extend the volume as needed.

Fry eggs sunny side up and put on tortillas that have been heated either in microwave or on the grill. Use one egg per tortilla and ladle sauce over the egg. Garnish with cilantro leaves and avocado wedges. This can also be served with hot refried beans topped with grated Monterey jack cheese. Serves six.