Taco Bake

1 c shredded cheddar cheese
1 c shredded lettuce
1 1/2 c chopped tomatoes
1 3/4 all-purpose flour
1 package quick-rise or dry yeast
1 T sugar
2 t finely chopped onion
3/4 t salt
1/3 c warm water (120-130F)
2 T oil
1/2 c crushed corn chips
 Mexican Beans (replaces 1 lb taco-seasoned ground beef)

Preheat oven to 375F. In medium bowl, combine 1 cup flour, yeast, sugar, onion, and salt. Mix well. Add warm water and oil. Mix by hand until almost smooth. Stir in corn chips and enough remaining flour to make a stiff batter. Spread in well-greased 10-inch pie dish, forming a ridge around the edge. Cover, let rise in a warm place 10 minutes for quick-rise yeast or 20 minutes for active dry yeast. Spread beans over dough. Bake 30 to 35 minutes until edges of dough are crisp and light golden brown. Sprinkle with cheese, lettuce, and tomatoes. Serve immediately.

Mexican Beans

My mom created this recipe. It's awesome with rice or Cornbread, and we use it as the base for tacos and taco salad. For some reason, the version that I have written down is for a massive batch, and calls for a gigantic can of beans, the one as big as your head. Scale away.

img via: off the (meat) hook

6lb 12oz canned kidney beans (3-pound coffee size)
1 t garlic powder
1 1/2 t oregano
3 t cumin

Combine over medium heat. Stir/mash occasionally to prevent sticking. It can stay over low heat for a while and will continue to thicken.

Black Bean and Rice Burritos

From Vegetarian Times.

1c brown rice (dry)
12 6-inch flour tortillas
16 oz. can black beans
1 clove garlic, mashed
1 tomato, chopped
1/4 c chopped onion
1-2 t chili powder
1/2 t ground cumin
chopped scallions
salsa

Cook the rice as directed, usually: 1 cup rice to 2 cups water, bring to a boil, cover and simmer on low heat 35 minutes.
Wrap tortillas in foil and heat in oven at 200F, or microwave as directed.
Combine the black beans (with canning liquid), garlic, tomato, onion, chili powder, and cumin in a saucepan. Simmer until tomatoes are soft, usually 5-15 minutes.*
Spoon rice and beans into each tortilla. Garnish with scallions and salsa.

Per burrito: 185 calories, 0 cholesterol, 3g fat, 35g carbs, 6g protein.

*The even simpler cheater version of this is to just combine a can of drained black beans with a can of half-drained tomatoes and chilis (I usually get either Rotel or Hunt's), add some cumin and chili powder, and cook on medium heat until it's hot throughout and starts to simmer.

Best Guacamole Ever

It's true. More yummy goodness from Ms. Julie Jordan.

img via: 30 Pounds of Apples

1 ripe avocado
1/4 medium tomato
1/4 small onion
1 T sour cream or ricotta cheese
1/2 t ground cumin
1-2 cloves garlic
1/2 t salt (or less)
a little lemon or lime juice

Finely chop the tomato and mince the onion. Press or mince the garlic. Mash everything together, then beat until fluffy.

Gazpacho

An easy summer soup. Served cold, it's great for parties or picnics! (Vegan note - contains honey.)

4 cups V8 juice
1 small onion, chopped
2 cups diced tomatoes
1 cup minced green pepper
1 t honey
1 clove garlic
1 diced cucumber
2 chopped scallions
juice of 1/2 lemon
juice of 1 lime
2 T wine vinegar
1 T olive oil
1/4 cup chopped parsley
1 t tarragon
1 t basil
salt and pepper
dash tabasco

Combine all. Blend half of bulk and recombine. Chill.

Serves 8. Aprox 100 calories, 2 grams fat per serving.

Mexican Lasagna

An interesting change from your usual Italian lasagne!

1/2 T oil
1 onion, chopped
2 cloves garlic, pressed
1 green pepper, chopped
1 T chili powder
1 t cumin
dash cayenne
1 cup corn
16 oz. kidney beans, drained
1 cup tomato sauce
6 corn tortillas
1 cup low-fat cottage cheese
1/2 cup shredded cheddar cheese

In oil, saute onion, garlic and green pepper for aprox 5 minutes, until soft. Add spices and cook 1 minute more. Remove from heat. Add corn, beans and tomato sauce. In a microwave-safe dish, layer tortillas, beans, and cottage cheese 2 or 3 times. Top with cheddar.

Cook, uncovered on High in the microwave 10-15 minutes, until heated through. Let stand 5 minutes before serving.

Serves 4. Aprox 460 calories per serving.