Skillet Nachos



Prep Time:25 min

Start to Finish:25 min

Makes:4 servings



1 tablespoon olive or vegetable oil

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup Thick 'n Chunky salsa

1 cup chili beans in sauce (from 15-ounce can)

4 ounces tortilla chips

1 1/2 cups shredded Monterey Jack cheese (6 ounces)

Sliced ripe olives, if desired



1. In 12-inch skillet, heat oil over high heat. Add bell pepper and

zucchini; cook and stir about 2 minutes or until vegetables are crisp-

tender. Stir in 1/2 cup of the salsa and the beans; cook until hot.

Remove mixture from skillet.



2. Wipe skillet clean. Arrange tortilla chips in single layer in

skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.



3. Cover and cook over medium-high heat about 5 minutes or until

cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup

salsa.

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Mexican Steak Stir-Fry



Prep Time:25 min

Start to Finish:25 min

Makes:4 servings



3/4-pound beef boneless sirloin steak, about 3/4 inch thick

1 medium onion, chopped (1/2 cup)

1/2 cup chopped green bell pepper

1 cup frozen whole kernel corn

1/2 cup Thick 'n Chunky salsa

1 medium zucchini, sliced (2 cups)

1 can (15 oz) pinto beans, drained, rinsed

1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained



1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut

strips across grain into 1/8-inch slices.



2. Spray 12-inch nonstick skillet with cooking spray; heat over

medium-high heat. Add beef, onion and bell pepper; cook 4 to 5

minutes, stirring frequently, until beef is no longer pink.



3. Stir in all remaining ingredients, breaking up tomatoes. Cook

about 5 minutes, stirring occasionally, until zucchini is tender and

mixture is hot.

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Baked Steak Burritos



Prep Time:30 min

Start to Finish:30 min

Makes:12 burritos; 6 servings



1/2 cup butter or margarine

1 package (1.25 oz) taco seasoning mix

1 1/2 lb beef boneless sirloin tip steak, cut into thin bite-size

strips

1 can (16 oz) refried beans

1 package (10.5 oz) flour tortillas for soft tacos & fajitas (12

tortillas)

2 cups shredded Cheddar cheese (8 oz)

3 medium green onions, thinly sliced (3 tablespoons)

1 can (10 oz) enchilada sauce

1 cup shredded Mexican cheese blend (4 oz)



1. Heat oven to 400F. In 10-inch skillet, melt butter over medium

heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6

minutes, stirring occasionally, until desired doneness; drain.



2. Meanwhile, place refried beans in microwavable dish. Microwave

uncovered on High 2 minutes, stirring once or twice.



3. Spread each tortilla with refried beans to within 1/4 inch of

edge. Top each with beef, Cheddar cheese and onions. Roll up, folding

in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place

burritos with seam sides down. Pour enchilada sauce over burritos.

Sprinkle with Mexican cheese blend.



4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly

heated and cheese is melted.

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Double-Layer Tacos



Prep Time:40 min

Start to Finish:40 min

Makes:12 tacos



1 lb ground beef

1 package (1.25 oz) taco seasoning mix

3/4 cup water

1 package (4.6 oz) taco shells

1 package (10.5 oz) flour tortillas for soft tacos & fajitas (12

tortillas)

1 can (16 oz) refried beans, heated

3/4 cup salsa (any variety)

1 1/2 cups shredded lettuce

1 cup shredded Monterey Jack cheese (4 oz)



1. In 10-inch skillet, cook beef over medium-high heat 5 to 7

minutes, stirring occasionally, until brown; drain. Stir in taco

seasoning mix and water. Cook over medium heat 10 to 15 minutes,

stirring occasionally.



2. Heat taco shells and flour tortillas as directed on packages.



3. Spread 2 tablespoons heated refried beans on each flour tortilla.

Place hard taco shell on center of flour tortilla and gently fold

tortilla sides up to match taco shell sides.



4. Spoon 2 tablespoons beef mixture into each double-layer taco

shell. Top with salsa, lettuce and cheese. Serve immediately.

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Churros



Prep Time:10 min

Start to Finish:50 min

Makes:2 dozen servings



Vegetable oil

1 cup water

1/2 cup butter or margarine

1 cup all-purpose flour

1/4 teaspoon salt

3 eggs

Powdered sugar or cinnamon-granulated sugar mixture



1. Heat oil (1 1/2 inches) to 375F in 4-quart Dutch oven or deep

saucepan. Heat water and butter to rolling boil in 3-quart saucepan.

Remove from heat; quickly stir in flour and salt. Stir vigorously

over low heat until mixture forms a ball. Remove from heat; beat in

eggs, 1 at a time, until smooth and glossy.



2. Spoon mixture into pastry bag fitted with star tip #6. Squeeze 5-

inch strips of dough into hot oil. Cook, turning freqently, until

deep golden brown; drain. Sprinkle generously with powdered sugar.



Serve warm.

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Baked Crescent Churros



Prep Time:15 min

Start to Finish:30 min

Makes:12 churros



2 tablespoons sugar

1 teaspoon ground cinnamon

1 can (8 oz) refrigerated crescent dinner rolls

2 tablespoons butter or margarine, melted



1. Heat oven to 375F. In small bowl, mix sugar and cinnamon; set

aside. Unroll dough; separate into 4 rectangles. Press each to 6x4-

inch rectangle, pressing perforations to seal.



2. Brush tops of 2 rectangles with some of the melted butter;

sprinkle with about half of the sugar mixture. Top each with

remaining rectangle; press edges lightly. Brush tops with melted

butter.



3. With sharp knife or pizza cutter, cut each rectangle stack

lengthwise into 6 strips. Twist each strip 3 times; place on

ungreased cookie sheet.



4. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops

with any remaining melted butter; sprinkle with remaining sugar

mixture.

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