Homemade Taco Seasoning

Ingredients

• 1/4 cup dried minced onion
• 1/4 cup chili powder
• 3 tablespoons salt
• 4 teaspoons cornstarch
• 1 tablespoon dried minced garlic
• 1 tablespoon ground cumin
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons beef bouillon granules
• 1 1/2 teaspoons dried oregano

Directions

1. Combine the ingredients. Store in an airtight container in a cool dry place for up to 1 year. To prepare tacos: In a skillet, brown ground meat; drain. Add 2 tablespoons taco seasoning mix and 1/3 cup water. Bring to a boil; cook and stir for 2 minutes.

Recipe from here.

Chicken Fajitas

Chicken or Turkey, thin slices
onion, raw
pepper, sweet, green, raw
mushrooms, cooked, boiled, drained
olive oil
oil, soybean
garlic,minced

Read more: http://caloriecount.about.com/fajita-chicken-8-17-recipe-r56806#ixzz0b2Pz7M9K

Open-Faced "Tostada" Salads

Serves 4

Ingredients:

• 2 whole wheat tortillas
• 1/2 cup frozen corn , thawed
• 1 can kidney beans , rinsed
• 1/2 cup cooked brown rice
• 6 ounces mild cheddar cheese , shredded
• 1/4 head of lettuce , chopped or 1/2 cup salad greens
• 1 tomato , chopped
• 1/4 cup salsa , if desired
• 2 Tbsp. chopped scallions
• Lime zest (optional)
• Handful chopped fresh cilantro (optional)

Preheat oven to 400°.

Place 2 tortillas in an ovenproof dish. Add corn, beans and rice to cover the tortillas and sprinkle with cheese.

Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 to 8 minutes.

Take the dish out of the oven and top with chopped lettuce, tomato, salsa, chopped scallions and chopped cilantro. Sprinkle with lime zest if desired. Cut into 4 portions and serve immediately.

Southwestern Rice Salad

Ingredients:
• 1-1/3 cups water
• 2/3 cup uncooked long grain rice
• 3/4 cup chopped green pepper
• 1/2 cup chopped red onion
• 1 medium carrot, chopped
• 3 garlic cloves, minced
• 1 tablespoon canola oil
• 1 package (16 ounces) frozen corn, thawed
• 1 can (15 ounces) black beans, rinsed and drained
• 2 medium plum tomatoes, chopped
• 1 cup salted peanuts
• 1/3 cup minced fresh cilantro
• 2/3 cup olive oil
• 1/3 cup lemon juice
• 1/2 to 1-1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
Directions:
In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro.
In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving. Yield: 12 servings.

Pinto Bean Casserole

Ingredients:
• 1 package (9 ounces) tortilla chips
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 envelope taco seasoning
• 2 cups (8 ounces) shredded cheddar cheese
• Shredded lettuce, sour cream and salsa, optional
Directions:
Crush tortilla chips and sprinkle into a greased 13-in. x 9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese.
Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired. Yield: 6-8 servings.

Black Bean Enchiladas

Ingredients:
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons chicken or vegetable broth
• 2 cans (15 ounces each) black beans, rinsed and drained, divided
• 1-1/2 cups picante sauce, divided
• 12 flour tortillas (6 inches)
• 2 medium tomatoes, chopped
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 3 cups shredded lettuce
• 6 tablespoons fat-free sour cream
Directions:
In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.
Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 servings.