Mexican - Double-Post Thursday

Besides beging Diabetic Thursday, it's also Double-Post Thursday. Here are six Mexican recipes to help you through the day, including Easy Mexican Rice and Tex-Mex Chicken & Rice Bake. Enjoy!

MONTEREY CHICKEN FAJITAS

This is from FamilyTime, and begins, “Stir-fried chicken strips, peppers and onions are simmered in a zesty sauce and wrapped in warm tortillas.”

Serves: 8 servings; Prep Time: 15 minutes; Cook Time: 20 minutes.

To view this online, click here.

Ingredients

2 tablespoons vegetable oil

4 skinless, boneless chicken breast half (about 1 pound), cut into strips

1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)

1 medium onion, sliced (about 1/2 cup)

1 can (10 3/4 ounce) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1/2 cup Pace® Chunky Salsa

8 flour tortillas (8-inch), warmed

1 cup shredded Monterey Jack cheese (about 4 ounces)

Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.

Reduce the heat to medium. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the soup and salsa and cook until the chicken is cooked through.

Spoon about 1/2 cup chicken mixture down the center of each tortilla. Top with the cheese and additional salsa. Fold the tortillas around the filling.

GRILLED MARGHERITA PIZZA

This comes from Al Roker of The Today Show, and begins, “Skip the oven and throw a pie on the grill!” Servings: 2 pizzas.

To view this online, click here.

Ingredients

1 pound pizza dough (homemade or thawed from frozen)

1/2 cup all-purpose flour

1/2 cup fine to medium cornmeal

1 pound fresh mozzarella cheese, lightly salted

1 bunch fresh basil

2 cups pizza sauce

Preparation

Place a pizza stone onto the grates of a hot grill, or into an oven heated to 500 degrees F.

For two thin-crust pizzas, about 10”- 12”, divide dough in half and shape each half into a ball. Place on lightly floured surface and cover with a light towel. Let sit and rest for about 10 minutes. [Alternately, use 1 pound dough to make 1 large thick-crust pizza.]

Mix the flour and cornmeal together and set aside.

Slice mozzarella thinly, about 1/8” to 1/4” thick.

Wash basil and pull off leaves. Blot them dry on paper toweling. Discard stems.

Sprinkle a pizza paddle or the back of a baking sheet with some of the cornmeal mixture and place 1 ball of dough in the center. Using floured hands, press the dough out into a flat circle, beginning in the center and working outwards while turning the dough to get an even thinness. Leave the outer edge a little thicker to form a crust.

Spread 1 cup pizza sauce over the dough but not on the crust edge, then top with half the mozzarella slices and half the basil leaves.

Using a fast back and forth motion, slide the dough to the edge of the paddle or baking sheet. Lean it toward the pizza stone and quickly slide the paddle out from underneath the pizza so that the dough is sitting directly on the pizza stone. Close the lid to the grill and cook 5-8 minutes, checking frequently for rapid browning. Depending on the heat of the grill, the pizza may be ready sooner or take a little longer. The oven should take about 8-10 minutes. Repeat with the second ball of dough.

BUSH’S® BEST BLACK BEAN SALSA

This comes from Bush’s® Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”

Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4

To view this online, click here.

Ingredients

1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*

1 can (8 oz) shoepeg corn, drained

1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)

1 can (10 oz) Ro-tel diced tomatoes

8 oz Italian dressing

1 medium onion, chopped

1 medium jalapeno, chopped

Directions

Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.

TEX-MEX CHICKEN & RICE BAKE

This comes from FamilyTime, and begins, “Got 5 minutes? That's all you need to put together this tasty, picante-spiked dish. Then just pop it in the oven, and in less than an hour, you'll have a cheesy, family-friendly dish.”

Serves: 4 servings; Prep Time: 5 minutes; Cook Time: 45 minutes

To view this online, click here.

Ingredients

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup Pace® Picante Sauce

1/2 cup water

1 cup whole kernel corn

3/4 cup uncooked regular long-grain white rice

4 skinless, boneless chicken breast half (about 1 pound)

paprika

1/2 cup shredded Cheddar cheese

Directions

Stir the soup, picante sauce, water, corn and rice in a 2-quart shallow baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.

Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.

Flavor Variation: for Picante Chicken & Rice Bake, use 1 jar (16 ounces) Pace® Picante Sauce and omit the soup. Proceed as directed above.

TAMALE PIE WITH CHEESE CORNMEAL TOPPING

This is from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This spicy tamale pie is a classic combination of seasoned ground beef, tomatoes and corn with a cheesy cornmeal topping. The casserole is seasoned with onion, bell pepper, garlic, chili powder and ripe olives.

“The casserole is enough for 6 hearty servings. Add a side salad or beans to the dish or serve it with this easy Mexican rice.”

Total Time: 60 mins; Prep: 20 mins, Cook: 40 mins; Yield: 6 to 8 Servings

To view this online, click here.

Ingredients

1 1/2 pounds lean ground beef

3 tablespoons olive oil

1 large onion, chopped

1 clove garlic, minced

1/2 cup chopped bell pepper

2 cans (14.5 ounces each) diced tomatoes

1 can (11 to 15 ounces) whole kernel corn, drained

2 1/2 teaspoons salt

1 1/2 teaspoons chili powder

1/4 teaspoon pepper

1/2 cup yellow cornmeal

1 cup water

1/2 cup sliced ripe olives

Topping:

1 1/2 cups milk

1 teaspoon salt

2 tablespoons butter

1/2 cup yellow cornmeal

1 cup shredded Cheddar cheese

2 eggs, lightly beaten

Directions

Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring, until the beef is no longer pink.

Add the chopped onion, garlic and bell pepper; cook for 2 minutes, or until just tender.

Pour off excess fat.

Stir the tomatoes, corn and seasonings into the ground beef mixture and simmer for about 5 minutes longer.

Mix 1/2 cup cornmeal with 1 cup water. Stir into the mixture in the skillet. Cover and cook over low heat for about 10 minutes.

Add the sliced olives and pour the mixture into a lightly greased, shallow 2 1/2-quart or 9-by-13-by-2-inch baking pan. Set aside while you make the topping.

Heat the oven to 375 F.

In a medium saucepan, heat 1 1/2 cups milk with 1 teaspoon salt and the butter. Gradually stir in the 1/2 cup yellow cornmeal. Cook, stirring until thickened.

Remove from heat; stir in cheese and beaten eggs.

Pour the topping around the edge of casserole.

Bake in the preheated oven for 20 to 25 minutes.

EASY MEXICAN RICE

This also comes from Diana Rattray, Southern food expert with The Spruce. Diana wrote, “This is a tasty and quick rice to make to go with burritos or fajitas. Use packaged ‘ready’ rice to make this even faster.” Total Time: 10 minutes; Prep: 5 minutes; 5 minutes; Yield: Serves 4.

To view this online, click here.

Ingredients

3 green onions, thinly sliced

1 tablespoon vegetable oil

1 clove garlic, finely minced

2 cups cooked rice

1/2 cup diced tomatoes

1/3 cup tomato sauce, or to taste

Directions

In a saucepan or skillet over medium-low heat, cook the green onions for 1 minute.

Add garlic and cook for about 1 minute longer.

Stir in the rice, tomatoes, tomato sauce, and seasoning mix. Heat through.