If you like Mexican food, but think it takes too long, or you don't have time to go through the drive-thru, here are a few quick and easy dishes to make during your busy week.
CHILI CASSEROLE
1 pound ground beef
½ cup chopped onion
1 can (15.5 oz) kidney beans, rinsed and drained
1 can (15 oz) tomato sauce
1 can (14.5 oz) stewed tomatoes
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked bow tie pasta
In a skillet, brown beef and onion; drain. Stir in beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in pasta; heat through. YIELD: 6 Servings.
GREEN CHILI BURRITOS
1 can (16 oz) refried beans
8 flour tortillas (6 inches)
½ pound ground beef, cooked, drained
1 cup (4 oz) shredded sharp cheddar cheese, divided
1 can (4.5 oz) chopped green chilies
Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13 X 9 X 2 inch baking dish. Sprinkle with chilies and remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. YIELD: 4 Servings
MEXICALI PORK CHOPS
1 envelope taco seasoning
4 boneless pork loin chops (½ in. thick)
1 tablespoon vegetable oil
Salsa
Rub taco seasoning over port chops. In a skillet, cook chops in oil over medium-high heat until meat is no longer pink and juices run clear, (about 9 mins.) Serve with salsa. YIELD: 4 Servings
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