Mexican Menu

by Michele Cheplic | More from this Blogger

20 Jan 2009 01:32 AM

Unless you are eating off the value menu at Taco Bell (and sometimes even if you are) a run to the border can really add up, especially if you are trying to feed an entire family of hungry chalupa fans.

The next time your clan gets a craving for Mexican food, consider saving some dough and making a spicy feast in your own kitchen.

Here are some quick and easy recipes to get you started:

SPICY TACO SOUP

Ingredients:

2 pounds ground beef, browned and drained

28 ounce can diced tomatoes with juice

1 can pinto beans, drained

1 cup corn

1 packet dry Hidden Valley ranch dressing mix

1 packet taco seasoning mix

1 cup water

2 cups milk

16 ounces Velvetta, cubed

Directions:

Mix all ingredients and simmer about 30 minutes. Garnish each bowl with Fritos, shredded lettuce, chopped tomato and sour cream.

BLACK BEAN AVOCADO SALSA

Ingredients:

2 cups chopped seeded tomato

1 cup diced peeled avocado

1/2 cup chopped red onion

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon finely chopped seeded jalapeno pepper

1/4 teaspoon salt

1 (15 ounce) can black beans, rinsed and drained

Lime wedges

Directions:

Combine first 8 ingredients in a medium bowl, toss gently. Cover and chill 30 minutes before serving. Garnish with lime wedges before serving.

CLASSIC GUACAMOLE

Ingredients:

3 ripe Hass avocadoes, peeled and pitted

1/4 cup finely chopped red onion

1/2 teaspoon salt

1 tablespoon lime juice

1/2 jalapeno pepper, chopped finely

1 Roma tomato, seeded and diced

1/2 cup chopped cilantro

Directions:

Mash avocadoes. Stir in remaining ingredients. Serve with tortilla chips.

HOMEMADE TORTILLA CHIPS

Ingredients:

Olive oil

Salt

Corn tortillas

Directions:

Preheat oven to 400 degrees.

Brush olive oil on corn tortillas on one side. Stack tortillas and cut into triangles, then place in a single layer on baking sheet. Bake for 10 minutes and serve warm.

Related Articles:

Doritos for Dinner

Salsa-fied Chicken

Mexican in the Crock Pot

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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