• 2 cups shredded cooked beef
• 1 cup canned fat-free refried beans (from 16 ounce can)
• 8 flour tortillas (8 to 10 inches in diameter) -- warmed
• 2 cups shredded lettuce
• 2 medium tomatoes -- chopped (1 1/2 cups)
• 1 cup shredded reduced-fat Cheddar cheese (4 ounces)
• Salsa -- if desired

Black Bean Taco Salad

• 2 (15 ounce) cans black beans -- rinsed and drained
• 1 (2 1/4 ounce) can sliced ripe olives -- drained
• 1 1/2 cups chopped seeded tomatoes (about 2 medium)
• 1/3 cup shredded Cheddar cheese
• 1/4 cup chopped green onions (2 to 3 medium)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 4 cups chopped spinach (about 6 ounces)

• 1 package active dry yeast
• 1 1/3 cups lukewarm water
• 1 tablespoon honey
• 1 tablespoon vegetable shortening -- melted and cooled
• 1 1/2 teaspoons salt
• 4 cups white wheat flour
• 1/4 cup cold water
• 1 teaspoon cornstarch

Preheat oven to 375ºF. Sprinkle yeast over the warm water in a large bowl. Let stand 5 minutes. Stir honey, shortening and salt into yeast mixture. Add half the measure of flour. Mix at low speed until very elastic; about 5 minutes. Gradually stir in as much of the remaining flour as needed to make a soft dough. Knead dough on a floured surface until the dough is smooth and elastic, adding only as much of the remaining flour needed to prevent sticking as you knead.

Place the dough in a greased bowl. Turn dough over to grease top. Let the dough rise, covered and in a warm place, until doubled; about 1 hour. Punch down dough. Knead briefly on a floured surface. Let rest 10 minutes. Divide dough into 10 equal pieces (or number of servings per recipe made). Roll each piece into a ball on the floured surface with the palm of the hand.

Starting at the center and working toward opposite ends, roll each ball into an oval, tapered at both ends. Each piece should be about 5-1/2 inches long and 2 inches wide at the center. Place, evenly spaced on 2 greased baking sheets. Let rise, loosely covered, for about 25 minutes or until double in size. Meanwhile mix cold water and cornstarch in a small sauce pan. Heat over high heat, stirring constantly, to boiling. Boil until thick and clear; about 2 minutes.

Breakfast Quesadillas

• 6 (10- inch) flour tortillas
• 6 ounces jack cheese -- grated
• 12 California Fresh Eggs*
• 12 ounces fresh diced jalapeños
• OR
• 12 ounces canned diced jalapeños
• Cilantro -- garnish
• Guacamole (optional)
• Salsa (optional)

Guacamole con Cilantro

• 2 avocados -- mashed
• 1 tablespoon lemon juice
• 2 tomatoes -- peeled and chopped
• 1 cup chopped onions
• 1 teaspoon seasoned salt
• 1/2 teaspoon lemon pepper
• 2 tablespoons chopped black olives
• 1 tablespoon chopped green chili peppers
• 1 tablespoon chopped fresh cilantro

Mash the ripe avocado, add lemon juice and blend. Peel, chop and drain the tomatoes. Add along with remaining ingredients to the avocado mixture; blend. Cover and chill.

Jalapeño Cornbread (1-Pound Recipe)

• 1/2 cup water
• 1/2 cup frozen whole kernel corn -- thawed
• 1 tablespoon margarine or butter -- softened
• 2 teaspoons chopped jalapeño chile
• 2 cups bread flour
• 1/4 cup cornmeal
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/2 teaspoons bread machine yeast

Make 1 1/2-pound recipe for bread machines that use 3 cups flour, or make 1-pound recipe for bread machines that use 2 cups flour.

Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

Mexican Beef and Bean Casserole

• 1 pound ground beef
• 2 (15 ounce) cans pinto beans (15 to 16 ounces each)
• 1 (8 ounce) can tomato sauce
• 1/2 cup mild chunky-style salsa
• 1 teaspoon chili powder
• 1 cup shredded Monterey Jack cheese (4 ounces)

Heat the oven to 375º.

Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

Rinse and drain the beans in a strainer (Rinsing canned beans results in a cleaner taste and can reduce digestive problems). Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.

Mexican Chorizo

• 1 tablespoon ground red chilis
• 1 pound lean ground pork
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon ground cumin
• 2 cloves minced garlic
• 1 teaspoon salt

Mexican Churros

• 2 cups Canola oil
• 1 cup water
• 1/2 cup margarine
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 3 eggs
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon

Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.

Remove from heat. Beat in eggs all at once and continue beating until smooth.

Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.

Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.

Mexican Polenta Pie

• 1/4 cup cornmeal
• 2 cups water
• 1/4 teaspoon salt
• 1 egg -- slightly beaten
• 1 (15 ounce) can chili beans (15 to 16 ounce can) -- drained
• 3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)
• 1/3 cup crushed corn chips
• OR
• 1/3 cup tortilla chips

Heat oven to 375º. Grease pie plate, 9 × 1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.