January 17 – Featured Recipe 17 Jan 12

BLACK BEAN AND CORN SALAD
Serves 4

  • 1 14 oz. can black beans, rinsed and drained
  • 2 cups frozen corn kernels
  • 1 small red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons hot sauce
  • 1 lime, juiced
  • 2 tablespoons vegetable or olive oil
  • Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts — no need to refrigerate!

SPANISH RICE

  • 1 cup uncooked rice
  • 1/3 cup chopped onion
  • 1/3 cup chopped green pepper
  • 2 tbsp. cooking oil
  • 2 cups chopped canned tomatoes
  • 1 cup water
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. prepared mustard
  • 1 beef bouillon cube

Saute rice, onion and green pepper in oil until vegetables are tender. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 20 minutes or until liquid is absorbed and rice is tender. This serves 6 – 8.

TORTILLA CHIP CASSEROLE

  • 3/4 cup chopped onion
  • 2 tbsp. butter
  • 1 can (15 oz.) tomato sauce
  • 1 can (4 oz.) diced green chilies
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1/4 tsp. red pepper
  • 1 pkg. (7-1/4 oz.) tortilla chips, crushed
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup dairy sour cream
  • 1 lb. ground beef
  • 1 cup cheddar cheese

Saute onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once.

Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes. This Makes 6 – 8 servings.