Hot Mexican Potato Salad

1 pound tiny new potatoes, quartered
1/4 cup (60 ml) water
1/4 cup (60 ml) picante sauce
1 tbsp (15 ml) to 2 tbsp (30 ml) lime juice
1 tbsp (15 ml) olive oil or salad oil
1/4 tsp (1 ml) salt
1/8 tsp (1 ml). pepper
1 large tomato, seeded and chopped
1/2 cup (125 ml) sliced pitted ripe olives
1/4 cup (60 ml) sliced green onions
1 tbsp (15 ml) snipped cilantro or parsley
Instructions:In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100% power (high) for 7 to 11 minutes or till potatoes are tender, stirring once; drain.
Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper.
Cook, uncovered, on high for 30 to 60 seconds or till heated through.
Add sauce to cooked potatoes.
Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat.
Makes 4 side-dish servings.

Comments
Nutrition facts per serving: 176 calories, 7 g total fat, 0 mg cholesterol, 3 g protein, 30 g carbohydrate, 331 mg sodium, 3 g fiber.

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Zucchini with Green Chiles

Ingredients
2 tablespoons vegetable oil
3 cups (3 large) sliced green zucchini
2 cups (2 medium) sliced yellow crookneck squash or yellow zucchini
1 cup (1 small) sliced onion
2 cloves garlic, finely chopped
1 cup (1 medium) chopped tomato
1 cup (7-ounce can) ORTEGA® Diced Green Chiles
1/2 teaspoon salt

Instructions:Directions
HEAT vegetable oil in large skillet over medium-high heat. Add zucchini, squash, onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Add tomato, chiles and salt; cook for 1 minute or until heated through.

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White Rice With Chiles And Tomatoes

Ingredients
1 tablespoon vegetable oil
1 cup long-grain white rice*
1 small onion, chopped
2 cups water*
1 medium tomato, chopped
1 can (4 oz.) ORTEGA Diced Green Chiles
1 teaspoon salt

Instructions:Directions
HEAT vegetable oil in medium saucepan over medium-high heat. Add rice and onion; cook, stirring frequently, for 2 to 3 minutes or until onion is tender and rice is slightly golden. Add water; cover. Bring to a boil. Reduce heat to low; cook for 15 to 20 minutes or until most of liquid is absorbed.

STIR in tomato, chiles and salt; heat through.

NOTE: For quick-cook rice, use 2 cups instant rice instead of 1 cup long-grain white rice. After mixture comes to a boil, cook for length of time recommended on instant rice package.

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Tamale Pie

Ingredients
FILLING

1 1/2 lb. ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
2 cans (10-oz. each) ORTEGA Enchilada Sauce
1 cup whole kernel corn
1 can (2 1/4 oz.) sliced ripe olives, drained
1 teaspoon salt
CRUST

2 1/4 cups ALBERS Yellow or White Corn Meal
2 cups water
1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
1 teaspoon salt
1 can (4 oz.) ORTEGA Diced Green Chiles
1/2 cup (2 oz.) SARGENTO ChefStyle Shredded Mild Cheddar Cheese
ORTEGA Pickled Jalapeño Slices (optional)

Instructions:Directions
FOR FILLING
COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.

FOR CRUST
PREHEAT oven to 425º F.

COMBINE cornmeal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thick. Stir in chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining cornmeal mixture on bottom and up sides of greased 12 x 8-inch baking dish. Bake for 10 minutes. Cool on wire rack.

SPOON meat filling into cornmeal crust. Spread reserved cornmeal mixture over meat filling. Bake for 15 to 20 minutes; sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalapeños.

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Roasted Red Pepper and White Bean Dip

Ingredients
1 jar (12 oz.) roasted red bell peppers, drained, divided
1 can (15 oz.) white beans, drained
1 cup firm silken tofu
1/2 cup fresh parsley leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
2 cloves garlic, peeled
1/2 teaspoon ORTEGA Diced Jalapeños
1/2 teaspoon salt
Pita wedges or tortilla chips

Instructions:Directions
COARSELY chop enough roasted bell peppers to equal 1/2 cup.

PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeños and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita wedges or tortilla chips.

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Refried Bean Tostadas

Ingredients
1 3/4 cups (1-pound can) ORTEGA® Refried Beans
1/4 cup chopped onion
1 package (1.25 ounces) ORTEGA® Taco Seasoning Mix
1 package (10) ORTEGA® Tostada Shells, warmed
2 cups shredded lettuce
1/2 cup (2 ounces) SARGENTO® Fancy Shredded Mild Cheddar Cheese
1/3 cup sliced ripe olives
2 medium ripe avocados,, cut into 20 slices
3/4 cup ORTEGA® Thick & Smooth Taco Sauce

Instructions:Directions
COMBINE beans, onion and seasoning mix in medium saucepan. Cook, stirring frequently, for 4 to 5 minutes or until heated through.

SPREAD 1/4 cup bean mixture over each shell. Top with lettuce, cheese, olives, avocado and taco sauce.

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Pineapple-Jalapeno Salsa

Ingredients
2 cups diced fresh or canned pineapple, drained
1/2 cup CROSSE & BLACKWELL Shrimp Sauce
1/4 cup diced red bell pepper
3 tablespoons finely chopped fresh cilantro
2 tablespoons ORTEGA Diced Jalapeños
1 teaspoon fresh lime juice
1/4 teaspoon salt

Instructions:Directions
COMBINE pineapple, shrimp sauce, bell pepper, cilantro, jalapeños, lime juice and salt in medium bowl. Cover; refrigerate for 1 hour. Serve over grilled fish or with tortilla chips.

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Nutty Rice And Chile Salad

Ingredients
1 cup (7-ounce can) ORTEGA Diced Green Chiles
1/4 cup white wine vinegar
1/3 cup vegetable oil
1 tablespoon Dijon mustard
3 cups cooked long-grain white or wild rice
1 cup (1 large) chopped red bell pepper
1/2 cup (about 3) chopped green onions
1/2 cup chopped pecans
Instructions:Directions
COMBINE chiles, vinegar, vegetable oil and mustard in small bowl. Combine rice, bell pepper, green onions and pecans in medium bowl. Add chile mixture; toss to coat well. Cover; refrigerate for at least 1 hour.

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Meatballs in Chile Sauce

Ingredients
MEATBALLS

1 1/2 lbs. ground beef
1 cup (1 small) chopped onion
1/4 cup seasoned bread crumbs
2 eggs, lightly beaten
3 tablespoons chopped fresh parsley
1 tablespoon sauce from canned chipotle chiles in adobo sauce or ORTEGA SALSA PRIMA - Thick & Chunky
1/2 teaspoon salt
SAUCE

2 1/2 cups (24-oz. jar) ORTEGA SALSA PRIMA - Thick & Chunky
1 cup water
2/3 cup (6-oz. can) tomato paste
2 clove garlic, finely chopped
1 to 2 canned chipotle chiles in adobo sauce, finely chopped (optional)
1 MAGGI Chicken Bouillon Cube
Cooked rice (optional)

Instructions:Directions
FOR MEATBALLS
COMBINE beef, onion, bread crumbs, eggs, parsley, chile sauce and salt in large bowl; mix well. Form mixture into 18 meatballs.

FOR SAUCE
COMBINE salsa, water, tomato paste, garlic, chiles and bouillon in large saucepan. Bring to a boil. Reduce heat to medium-low. Place meatballs in sauce; cook, stirring occasionally, for 20 to 25 minutes or until meatballs are no longer pink in center. Serve with rice.

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Meatloaf Mexicana

Ingredients
1 lb. ground pork
12 oz. ground beef
1 cup (4 oz.) shredded Monterey Jack cheese or queso fresco
1 cup plain dried bread crumbs
1 cup (8-oz. bottle) ORTEGA Thick & Smooth Taco Sauce, divided
2 large eggs, lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoons ORTEGA Diced Jalapeños
1 teaspoon salt

Instructions:Directions
PREHEAT oven to 350º F. Lightly grease 9 x 5-inch loaf pan.

COMBINE pork, beef, cheese, bread crumbs, 1/2 cup taco sauce, eggs, parsley, jalapeños and salt in large bowl. Gently pat meat mixture into prepared loaf pan.

BAKE for 55 to 60 minutes or until no longer pink in center. Remove from oven; drain. Cool in pan on wire rack for 10 minutes; remove from pan. Top with remaining taco sauce before serving.

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Layered Monterey Pumpkin Dip

Ingredients
1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
1 pkg. (8 oz.) reduced fat cream cheese, softened
3 tablespoons ORTEGA Sliced Jalapeños juice
1 cup (8-oz. container) light sour cream
1 can (4 oz.) ORTEGA Diced Green Chiles
2 tablespoons finely chopped ORTEGA Sliced Jalapeños
1/4 teaspoon garlic salt
1 medium tomato, chopped
1 can (2 1/4 oz.) sliced ripe olives
2 green onions, sliced
1/4 cup finely chopped red onion
Tortilla chips

Instructions:Directions
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl. Spread into 8-inch-square baking dish.

COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl. Spread over pumpkin mixture. Top with tomato, olives, green onions and red onion. Cover; refrigerate for 2 hours. Serve with chips.

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Hacienda Dip

Ingredients
1 pkg. (8 oz.) cream cheese, softened
1 3/4 cups (16-oz. jar) ORTEGA SALSA PRIMA - Thick & Chunky or ORTEGA SALSA PRIMA - Garden Style
Tortilla chips
Instructions:Directions
BEAT cream cheese in small mixer bowl until smooth. Gradually beat in salsa. Cover; refrigerate for at least 2 hours. Serve with tortilla chips.

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Golden Pound Cake

Ingredients
3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon mace or ground nutmeg
1 1/2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened (we recommend LAND O LAKES® Butter)
1 teaspoon vanilla extract
3 large eggs
1/2 cup NESTLÉ CARNATION Evaporated Milk
3/4 cup chopped walnuts or pecans
Instructions:Directions
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.

COMBINE flour, baking powder, salt and mace in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with evaporated milk. Pour into prepared loaf pan; sprinkle with nuts.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.

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Fiesta Chicken Pizza

Ingredients
1 prepared (12-inch) pizza crust
1 tablespoon vegetable oil
2 boneless, skinless chicken breast halves, cut into thin strips
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix
1 tablespoon water
1 cup ORTEGA SALSA PRIMA - Thick & Chunky
1 1/2 cups (6 oz.) SARGENTO® 4 Cheese Mexican Blend or Nacho & Taco Blend Shredded Cheese
Toppings: sliced black olives, green onions, green bell pepper, radishes, red onion
Sour cream (optional)
ORTEGA Thick & Smooth Taco Sauce (optional)
Instructions:Directions
PREHEAT oven. (See pizza crust package directions.)

HEAT vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.

SPREAD salsa over crust. Top with chicken mixture, cheese and vegetable toppings.

BAKE according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.

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Easy Mexican Pizzas

Ingredients
1 pkg. (8) 10-inch burrito-size flour tortillas, divided
2 cups (8 oz.) SARGENTO Mexican Blend Shredded Cheese, divided
1 tablespoon vegetable oil
1 pkg. (about 1 lb.) boneless, skinless chicken breasts, cut into small pieces
1 pkg. (1.25 oz.) ORTEGA Taco Seasoning Mix, divided
1 can (16 oz.) ORTEGA Refried Beans
ORTEGA Thick & Smooth Taco Sauce
Toppings: chopped tomato, sliced green onions and ripe olives
Instructions:Directions
PREHEAT oven to 375° F. Place 4 tortillas on greased baking sheets. Sprinkle each with 1/4 cup of cheese. Place remaining tortillas on top of cheese.

HEAT vegetable oil in large skillet over medium heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add 2 tablespoons seasoning mix and 1 tablespoon water; mix well. Remove from heat.

COMBINE refried beans, remaining seasoning mix and 1 tablespoon of water in small bowl.

SPREAD about 1/3 cup bean mixture on each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings.

BAKE for 5 to 8 minutes or until cheese melted.

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Caesar Salad Tacos

Ingredients
8 cups (10-ounce package) torn romaine lettuce
2 cups (8 ounces) SARGENTO ChefStyle Mild Cheddar Shredded Cheese, divided
1 ripe avocado, diced (optional)
1/2 cup (4-ounce can) ORTEGA Diced Green Chiles
1/2 cup canned black beans, drained and rinsed
1/4 cup frozen whole-kernel corn, thawed
1/3 cup Caesar salad dressing
1/4 cup ORTEGA Thick & Smooth Taco Sauce
1 package (12) ORTEGA Taco Shells, warmed
Diced tomatoes

Instructions:Directions
COMBINE lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl. Combine dressing and taco sauce in small bowl; mix well. Pour over lettuce mixture; toss well to coat.

FILL each taco shell with salad mixture; top with remaining cheese and tomatoes.

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Cheesy Taco Casserole

Ingredients
1 tablespoon vegetable oil
1 cup (1 small) chopped onion
1 3/4 cups (16-ounce jar) ORTEGA Thick & Chunky Salsa
1 1/4 cups (10-ounce can) ORTEGA Enchilada Sauce
1 package (12) ORTEGA Taco Shells, broken into pieces
1 1/2 cups (6 ounces) SARGENTO ChefStyle Mild Cheddar or Taco Blend Shredded Cheese, divided
Garnish suggestions: sour cream, ORTEGA Pickled Jalapeño Slices, chopped avocados

Instructions:Directions
PREHEAT oven to 350° F.

HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.

LAYER half of taco shell pieces in ungreased 13 x 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers.

BAKE for 10 to 15 minutes or until cheese is melted. Garnish with sour cream, jalapeños and avocado.

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Black Bean and Jicama Salad with Cumin Vinaigrette

Ingredients
CUMIN VINAIGRETTE

3 tablespoons cider vinegar
2 teaspoons Dijon mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon grated lemon peel
1/8 teaspoon garlic powder
3 tablespoons olive oil
SALAD

1 can (15 oz.) black beans, rinsed and drained
1 cup peeled, chopped jicama
1/4 cup finely chopped red onion
1/2 cup chopped red bell pepper
1/2 cup whole-kernel corn
2 tablespoons finely chopped cilantro
2 tablespoons ORTEGA Diced Green Chiles

Instructions:Directions
FOR CUMIN VINAIGRETTE:
COMBINE vinegar, mustard, cumin, salt, lemon peel and garlic powder in medium bowl. Add olive oil; whisk to blend.

FOR SALAD:
COMBINE beans, jicama, onion, bell pepper, corn, cilantro and chiles in medium bowl. Add vinaigrette; toss gently. Refrigerate for 1 hour before serving.

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BBQ Chicken Tacos

Ingredients
1 container (2 lb.) prepared shredded chicken in barbeque sauce*, warmed
1 pkg. (12) ORTEGA Taco Shells, warmed
1 cup (8 oz.) prepared coleslaw
Shredded Monterey Jack cheese (optional)

Instructions:Directions
FILL taco shells with chicken. Top with coleslaw and cheese.

* Note: Available fully cooked in your grocer’s refrigerated meat or deli case.

Tacos de Pollo con Barbacoa

This taco dish, inspired by southern barbecue, will be a huge hit with the little ones in your family. Also, the use of already-prepared ingredients makes it an ideal choice for a busy weeknight.

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Mexican Chicken Casserole

1 whole chicken (or 4-5 chicken breasts)
8 corn tortillas
2 cans Cream of Chicken or Mushroom Soup
1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
2 cups (475 ml) cheddar cheese, grated
sour cream (optional)

Instructions:Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces.
Warm the tortillas (just to make flexible) by placing in a skillet with a small amount of oil.
Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
Place the chicken on top of the tortillas.
Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
Pour the soup mixture over the chicken and top with cheese.
Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese is melted and the soup bubbles around the edges.

Comments
You may want to vary the amount of Ro-tel you use, especially if you have children - 2 cans may be too spicy. I usually serve with spanish rice and beans. We also top with sour cream (on the plate, not in the pan).

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