A few weeks back, along with the Stuffed Baked Potatoes, we had Southwest Veggie Nachos, an excellent low fat dish.

6 oz backed tortilla chips
1 can (15oz) black beans, rinsed/drained
1 diced green pepper
1/2 cup corn
1/4 tsp ground cumin
1/4 cup sliced black olives
3 tbl pickled jalapeno slices
1-1/2 cups low fat shredded cheese (Mexican blend if available)
4 large plum tomatoes
1/2 cup chopped red onion
1/4 cup chopped cilantro
1 tsp lime juice
1/2 sliced avocado

Heat Oven to 425F coat cookie sheet with cooking spray. Spread chips. Combine beans, pepper, corn and cumin, spoon over chips, top with olives jalapenos and cheese, bake 5-6 minutes till cheese melts. Combine tomato, onion, cilantro and juice, mix in avocado, serve with salsa.

Note – this dish lends itself to any changes you’d like. Add turkey, chicken, or ground beef if you’d like. Leave out the peppers if you don’t like hot. Have fun, and enjoy! This was served as a main dish, but would make a great appetizer or game day snack in front of the big screen.

written by admin \\ tags: mexican, nachos

Today’s stuffed baked potatoes were part of a Mexican themed dinner we recently had.

2 lbs baby red potatoes
4 slices center cut bacon
12 oz lean ground turkey
1/2 cup salsa
1 tsp chili powder
1/2 tsp oregano
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup whole milk
2/3 cup shredded cheddar

Wash and cut potatoes in half, then simmer in boiling water until tender. Set aside to cool. Cook bacon and set aside. Cook turkey in pan, adding salsa, chili powder, and other spices above.

Scoop out potato, careful not to break the skin. Mix in the turkey and bacon, and 1/2 cup of cheddar cheese. Spoon into the potato skins, and top with remaining cheddar cheese.

Bake at 400F about 15-20 minutes until the cheese melts and starts to brown.

Next up – SouthWest Veggie Nachos, so come look for it next week!

written by admin \\ tags: mexican, potato

A fast, simple meal, tacos are usually a kid-pleaser. They can help cut up the tomato and shred the lettuce as well as the cheese, if you haven’t purchased the pre-shredded.

1-1/2 lbs ground beef (or turkey)
1 tomato, diced
8 oz. shredded mozzarella (or Mexican mix)
8 oz. guacamole (store bought)
1/4 head lettuce
1/4 tsp salt
1 tsp ground cumin
1 pkg taco shells

Brown the meat, adding the salt and cumin, drain before serving. Enjoy.

written by admin \\ tags: mexican, quick meal, recipe, taco