Mexican Skillet Rice

• 3/4 pound lean ground pork or lean ground beef
• 1 medium onion -- chopped
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 3 cups cooked brown rice
• 1 16-ounce can pinto beans -- drained
• 2 4-ounce cans diced green chiles
• 1 medium fresh tomato -- seeded and chopped (optional)
• Fresh cilantro sprig -- for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain.

New Mexican Fry Bread

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons shortening
• 5 tablespoons warm water

ORANGE HONEY BUTTER

• 1/2 cup butter (1 stick)
• 4 tablespoons honey
• 1 teaspoon grated orange peel

Combine flour, baking powder, and salt in a mixing bowl; cut in shortening. Stir in warm water. Place dough on a lightly floured surface. Knead and fold until smooth and satiny. Cover and let stand for 15 minutes. Form into 1 inch balls; keep covered. Roll each ball into a thin 3-inch circle. Cover circles with waxed paper, separating circles. Pinch and pull circle edges (lightly) as you drop into preheated oil in deep fryer. Fry 1 or 2 at a time. Fry 1 minute; turn and fry 1 minute or until golden brown. Serve with honey or Orange Honey Butter.

Quick Tomato Salsa

• 2 (14 1/2 ounce) cans Mexican-style stewed tomatoes -- undrained
• 1 (4 ounce) can chopped green chilis -- drained
• 8 medium green onions -- chopped (1/2 cup)
• 1 small green bell pepper -- chopped (1/2 cup)
• 1 clove garlic -- finely chopped
• 1/2 cup chopped fresh cilantro
• Dash chili powder

• 1 (8 ounce) can kidney beans
• 1 (8 ounce) can whole kernel corn
• 1 small bell pepper
• 1/2 cup chunky-style salsa
• 1 tablespoon chopped fresh cilantro or parsley
• 4 flour tortillas (8 to 10 inches in diameter)
• 1/2 cup shredded Cheddar cheese (2 ounces)

Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.

Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.

Mix the beans, corn, bell pepper, salsa and cilantro.

Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.

Fold opposite sides of each tortilla up toward the center about 1 inch over the filling-the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.

Spicy Mexican Skillet Chicken

• 1/2 teaspoon chili powder (1/2 to 1 teaspoon)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 skinless boneless chicken breast halves (about 1 pound)
• 1 tablespoon vegetable oil
• 1 cup frozen (thawed) corn
• OR
• 1 cup canned (drained) whole kernel corn
• 1/3 cup chunky salsa
• 2 tablespoons chopped fresh cilantro
• 1 large tomato -- chopped (about 1 cup)
• 1 (15 ounce) can black beans -- rinsed and drained

BASE

• 3 cups water
• 1 cup cornmeal or polenta
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 cup grated Cheddar cheese

FILLING

If using dried beans, either soak them overnight in water to cover, or cover with water, bring to a boil, cover and let sit for an hour. Change the water, bring to a boil with 1 teaspoon. salt, and simmer till tender but not mushy, about an hour. If you get along with pressure cookers, you can save a lot of time by pressure cooking in 2 cups of water for 35 minutes at 15 pounds pressure. Otherwise, open a can.

Bring the initial water to a boil, salt, and add the cornmeal gradually while stirring, to forestall lumping. Cook at a lazy simmer, stirring frequently if not constantly, for 15 minutes. Stir in the chili powder and cheese, remove from the heat and cover until needed.

Heat the oil in a roomy skillet with the onion and garlic, and sauté lightly, until just beginning to darken in color. Add the chili powder, salt, celery and green pepper, and stir for a minute more. Add the tomatoes, cooked beans and corn and simmer for 5 minutes, enough to make a medium-body sauce. If necessary, thin with some of the bean cooking water. Stir in the olives and parsley and remove from heat.

Tex-Mex Lasagna

• 12 pieces Lasagna -- uncooked
• 3 cups tomato sauce
• OR
• 3 cups spaghetti sauce
• 1 cup water
• 1 15 1/2-ounce can kidney beans -- drained
• 1 10-ounce package frozen corn -- thawed
• 1 package chili seasoning mix
• 2 cups part-skim Ricotta cheese
• 1 1/2 cups reduced-fat Monterey Jack cheese -- grated

In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix.

Spread 1 cup of the sauce mixture over the bottom of a 9 × 13-inch baking pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the Ricotta on top. Arrange another 4 pieces of lasagna over the Ricotta and top with another cup of sauce. Spread remaining Ricotta on top. Arrange final 4 pieces of lasagna on top. Cover with remaining sauce. Refrigerate for at least 6 hours.