Enjoy these delicious treats to add a Mexican flair to your family dinner.
1 c. finely chopped onion
1 garlic clove, minced
1 tsp. canola oil
1 c. dried lentils, rinsed
1 Tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 ½ c. chicken broth
1 c. salsa
12 taco shells
1 ½ c. shredded lettuce
1 c. chopped fresh tomato
1 ½ c. shredded reduced-fat Cheddar cheese
6 Tbsp. fat free sour cream
In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.
Stir in salsa. Spoon about ¼ c. lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.
3 avocados – peeled, pitted and mashed
1 lime, juiced
1 tsp. salt
½ c. diced onion
3 Tbsp. chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
1 lb. lean ground beef
1 medium onion, chopped
½ tsp. chili powder
1 (10.75 oz.) can Campbell's Condensed Fiesta Nacho Cheese Soup
8 taco shells, warmed
1 c. shredded lettuce
1 medium tomato, chopped
Cook the beef, onion and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir ½ c. soup in the skillet and cook until the mixture is hot and bubbling.
Heat the remaining soup in a 1-quart saucepan over medium-high heat until hot and bubbling. Spoon the beef mixture into the taco shells. Top with the soup, lettuce and tomato.
Fiesta Cheese Rice
3 c. uncooked instant rice
3 c. water
1 (10 oz.) can diced tomatoes with green chilies, undrained
1 Tbsp. chicken bouillon granules
¾ c. sour cream
½ c. shredded Cheddar cheese, divided
In a bowl, combine the rice, water, tomatoes and bouillon; mix well. Pour into a greased 2-quart microwave safe dish. Cover and microwave on high for 10 minutes. Stir in the sour cream and ½ c. of cheese; mix well. Sprinkle with the remaining cheese. Cover and microwave for 1 minute or until cheese is melted.
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