Mexican Salad

A friend of mine gave me a recipe for Mexican Salad that has become such a family favorite that I had to share it.

This Mexican Salad has just the right amount of kick to excite your taste buds. After trying bites of the cucumber and celery in the salad I was able to get my youngest son to eat a couple of the tomatoes too (which are not his favorite).

I used the vegetables I had on hand, but this salad is pretty versatile so you can use whatever vegetables your family likes.

Mexican Salad

Ingredients:

1 Ripe tomato, chopped
1 Cucumber, remove seeds and cut into bite-size chunks
1/2 medium red onion, chopped (I used white instead)
1 Bell pepper, red or green, cut into bite-size chunks (I did not have a pepper so I left it out)
1 Rib celery, chopped
1/2 Jalapeno, seeded and finely chopped (I left out because of the kids)
1 Tbsp cilantro or fresh flat-leaf parsley, chopped
1 Tsp hot sauce
1/2 Tsp cumin
The juice of 1 lime
1-2 Tbsp extra-virgin olive oil
Pinch of kosher salt
Freshly ground black pepper to taste

Combine vegetables in bowl. Sprinkle with chopped cilantro or parsley. Dress salad with hot sauce, lime juice and olive oil. Season with salt and pepper. Toss salad and adjust seasonings to taste.

Great side dish with tacos or quesadillas.

Vegetarian Tortilla Casserole

As I have said on other posts, you can really get a lot of vegetables into Mexican dishes.

This Vegetarian Tortilla Casserole has carrots, onions, tomatoes, corn, and spinach. It is messy, but oh so delicious.

I did not take a picture of an individual serving because although this dish may be flavorful it does not photograph well by itself.

Vegetarian Tortilla Casserole

Ingredients:

2 Tbsp olive oil
1 1/2 - 2 Cans of pinto beans (I used one and it was not enough), undrained
1 Carrot, shredded
1/2 Onion, chopped
2 Garlic cloves, minced
1 Tbsp taco seasoning
1 Can Stewed Mexican tomatoes (14.5 oz), drained
1/4 Cup Corn (You can add more than this, I had to go light because of my picky 3 year old)
1 Handful chopped spinach
Salt and pepper
2 1/2 Cups Cheddar Cheese
4 Whole wheat flour tortillas

Preheat oven 400°.

Place olive oil in skillet and heat to medium. Add carrots and onions and cook until onions are translucent. Add garlic and taco seasoning and cook for an additional minute or two.

Add tomatoes and beans, stir to combine. Cover and cook for about 5 minutes. Add water or vegetable broth if moisture is lost.

Mash mixture until it reaches a refried beans consistency that you like. Add corn and spinach.

Spray a 13 x 9 dish with cooking spray. Place a third of the bean mixture in the dish. Top with 2 tortillas and some cheese. Repeat bean mixture, tortillas and cheese. Add the remaining bean mixture to the casserole.

Cover with foil and cook for 30 minutes. Remove foil and add remaining cheese. Cook for an additional 5 minutes to melt cheese.

Serve topped with sour cream, guacamole and my favorite jalapenos.

Baked Refried Bean Taquitos

If you have been reading my blog you probably already know that I try to make a vegetarian meal one night and a meat dinner the next night. This can be quite challenging when you have two family members that love their meat.

I have found that if I make the vegetarian meals Mexican style I almost never get a complaint.

For tonight's dinner we had Refried Bean Taquitos, Creamy Vegetable Bow Ties and Broccoli with Cheese. Everyone loved the taquitos, which was really no surprise. The surprise was 3 out of 4 enjoyed the Creamy Vegetable Bow Ties.

Refried Bean Taquitos

Ingredients:

1/2 of my Refried Bean Recipe
8-10 Wheat Tortillas (I used diff. sizes because that is what I had on hand)
1 Large Tomato, Chopped
3/4-1 Cup cheddar or monterey jack cheese
Olive oil to brush on top

Preheat oven to 400°

Place tortillas on a microwave safe plate and top with a damp paper towel. Heat for 30-45 seconds.

Fill the middle of each tortilla with refried bean mixture, tomatoes and cheese. Roll tortilla to wrap close and place seam down in 13 X 9 baking dish.

After you place each tortilla in the baking dish brush olive oil on the top to prevent the tortilla from splitting open.


Cook for about 15-17 mins.

Healthy Taco Salad

When looking for new recipes whether on the internet, in cookbooks or magazines, I always find myself gravitating toward Mexican style foods. Maybe it is because these types of recipes seem to be so flavorful or because they go over well at our house. If you find yourself longing for Mexican cuisine, but want to stay on the healthier side than you will love this Taco Salad recipe.

If you eliminate the beef in this recipe you could make it vegetarian instead.

Healthy Taco Salad

Ingredients:

1 lb 93/7 lean ground beef or ground turkey
1/2 onion + more if you would like some on top for serving
1 tsp garlic
3 tsp taco seasoning
8-10 oz yellow corn
14.5 oz can pinto beans or black beans
4-6 tbsp salsa
Salt and pepper as desired
Tortilla chips (homemade or storebought)
2 cups of shredded romaine or spinach lettuce
1 cup of tomatoes, diced
Shredded cheddar or monterey jack
Fat free sour cream
Guacamole or avocado spread

Brown ground beef with onions on medium heat. Add garlic when beef is almost brown.

Add taco seasoning, corn, pinto beans and salsa. If desired add salt and pepper. Simmer for about 15 mins.

Serve in bowls on top of tortilla chips with tomatoes, cheese, lettuce, sour cream and guacamole.

My husband and I also toss a few jalapenos on top because we like it a little spicy.

Taco Seasoning Mix (without all the salt)

We eat Mexican style food at least once a week in our house. Most of these dishes require Taco Seasoning. I love the flavor that the taco seasoning packets give our food, but not the extra salt and MSG. After researching online I came across several recipes for taco seasoning and decided to make my own by using some of the ingredients from each of the recipes.

This recipe is probably equivalent to 2 or 3 taco seasoning packets you would buy in the store, however I have never measured it to be sure.

Taco Seasoning Mix (without the salt)

Ingredients:

6 tsp chili powder
5 tsp paprika
4 1/2 tsp cumin
3 tsp onion powder
2 tsp garlic powder

Mix all ingredients above in a small bowl with an airtight lid and shake. Now you have taco seasoning all ready to go whenever you need it. Since this recipe does not have salt, you will probably need to add salt to the dish you are preparing. If you like your meals spicy (which I do), you can always add 1/4 tsp of cayenne. I have to leave it out because it would be too spicy for the kids.

Avocado Spread

My youngest son loves guacamole...did I say love, I mean he is infatuated with guacamole. Jessica Seinfeld came up with a great, delicious recipe for an avocado spread in her book "Deceptively Delicious". I have tweaked this recipe just a little to make it easier for those of us who can not make "purees" ahead of time.

Avocado Spread

Ingredients:

2 ripe avocados mashed in food processor or by hand with a potato masher
1/2 cup plain fat free Greek yogurt
1 Tbsp Smart Balance Light Mayonnaise
1 Tbsp of Lemon juice
1/4 tsp garlic powder
1/2 tsp sea salt


I have a Pampered Chef Avocado Peeler that I absolutely adore. If you don't have one you can use a knife to cut all the way around the avocado. Open the avocado and take the large seed out. Take a spoon or avocado peeler to get between the skin and the flesh. Remove the flesh and place in a food processor or blender. Pulse the processor a few times and then add all the other ingredients listed. Pulse again until you have reached the consistency you desire. You can also add more yogurt if you like. This spread must be refrigerated in an airtight container so it will not turn dark.

Homemade Refried Beans - Another Family Favorite

Let me just start out by saying once you have tried these homemade refried beans you will not buy canned refried beans again. These are flavorful and just as delicious as the ones served at the Mexican restaurant. The only difference is these are a healthier version (no lard or oil).

My oldest son asks for these refried beans at least once a week. Let me know what you think.

Homemade Refried Beans

Ingredients:

• 2 cans of pinto beans, rinsed and drained
  
• 1 to 2 cloves of garlic (we use two because we love garlic)
• 1/4 cup of onion
  
• 2 Tbsp - 1/4 cup of vegetable (chicken) broth (this will vary based on what consistency you like)
  
• 1/4 tsp. black pepper
• 2 Tbsp of taco seasoning mix or homemade taco seasoning
  
• 4 Tbsp salsa
• 1 Tbsp fresh cilantro (coriander)
• Salt to taste (only if you use the homemade taco seasoning)

Chop cilantro, set aside. Mince garlic, set aside. Heat a nonstick skillet sprayed with cooking spray over medium heat. Saute the onion for a couple of minutes and then add garlic, sauteing for an additional 30-60 seconds. (if the onion starts to stick you may need to add a splash of olive oil)

Add the beans, vegetable broth, spices, and salsa. Raise heat to medium-high and cook, covered, for 3-4 minutes, stirring constantly.

Place the cooked bean mixture into the food processor and pulse until you reach the consistency you desire. You may also mash beans with a fork or potato masher until smooth. Add salt to taste.

I serve these with cooked brown or white rice, homemade tortillas, Jessica Seinfeld's avocado spread and fresh tomatoes slices sprinkled with oregano.