Tag: mexican

Mexican Black Bean and Hominy Salad

Black Bean and Hominy Salad

My sister-in-law recently sent me this recipe. It was served at her book club and was a big hit with all the ladies. I tried it tonight and it was a big hit here at my house, too. The combination of black beans and hominy is really interesting. Always use top quality olive oil like the ones available from Mediterranean Drizzles. Experiment with flavored oils, like red pepper or garlic. I am sure it will become a family favorite recipe for your family, too.

Mexican Black Bean and Hominy Salad

Ingredients

  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned hominy, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1 small yellow bell pepper, diced
  • 1/2 small red onion, diced
  • 1/3 cup cilantro, fresh, chopped
  • 1 medium jalapeno pepper, seeded and minced
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions
Combine beans, hominy, tomatoes, pepper, onion, cilantro and jalapeno’s. In a small bowl whisk together lime juice, honey, oil cumin and salt pour over bean mixture and toss well to combine.

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Taco Soup

This is a recipe that the ladies in my exercise group were raving about last winter. Your whole family will enjoy this quick and easy recipe. This is one that you can keep the ingredients on hand and whip up at the last minute. Try it soon.

Ingredients

  • 1 pound hamburger
  • 1 large onion, chopped
  • 1 package Hidden Valley Ranch Dressing Mix
  • 1 package taco seasoning
  • 1 can pinto beans
  • 1 can chili beans (hot or medium)
  • 1 can whole kernel corn
  • 1 can Rotel stewed tomatoes (diced tomatoes with green chilies)
  • 1 quart stewed tomatoes

Directions
Brown meat and onion; drain. Mix dressing mix and taco mix into meat, then without draining, add all other ingredients. Simmer 1 hour. Garnish with tortilla chips or strips if desired.

Chicken Enchilada Casserole

Chicken Enchilada Casserole
Chicken Enchilada Casserole
This is truly an old family favorite recipe. I first had this dish in the 80’s at a friend’s house. It is so good and flavorful. Everytime I have served it for someone they have requested the recipe. It is easy and will not disappoint!

Ingredients

  • 1 chicken, baked and chopped (can use Chicken Breast or use a broasted chicken from the deli)
  • 1 onion, chopped
  • 2 cans cream of chicken soup
  • 1 can chopped green chilies
  • 1 teaspoon cumin
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Cheddar Cheese, shredded
  • 9 corn tortillas (flour ones don’t work too well)

Directions

Saute onions in butter. Add soup, chilies, chicken, and cumin. In greased casserole, approx size 8×8, make 2 layers: tortilla,chicken mixture, cheese. Bake @ 350 degrees for 30 minutes. Serve with salsa and/or sour cream, if desired. If you make this dish ahead and it is cold when you bake it, you will need to increase the baking time.

Southwest Black Bean Dip

Black Beans
Black Beans
This is a great recipe for dipping tortilla chips. It is a nice change from salsa. It’s super easy, too. It will surely become a favorite recipe to make for your next get-together.

Ingredients

  • 2 Tblsp lime juice
  • 2 tsps olive oil
  • 1/2 tsp Cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1 1/4 cups fresh or frozen corn, thaw and drain if using frozen
  • 1/4 cup chopped cilantro
  • 1 15-ounce can black beans, rinsed and drained
  • 1 large red bell pepper, chopped

    • Directions
    Mix the lime juice, olive oil, cumin, red pepper flakes, and salt in bowl. Add the remaining ingredients and toss.