Mexican food is very popular in our household since I grew up in the Southwest, just outside of Phoenix, Arizona. Once I moved to the East Coast, I brought my love for Mexican food with me.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Once a week, we sit down at the family dinner table and enjoy a Mexican dish. I like to set the mood for our Mex-Nights by using cotton bandannas as our napkins and colorful chili-pepper red dinner dishes.

These recipes take less than 1 hour to make (preparation to table). As a pre-dinner appetizer, you could serve some salsa and taco chips.

Rio Grande Tacos or Nachos
6 cans chili with beans
1 jar mild or hot salsa
1 can sliced black olives
10 drops Tabasco sauce
1 block grated Monterey Jack Cheese, shredded
1 block Monterey Jack Jalapeno Cheese, shredded
2 tomatoes, chopped
1 pint sour cream

Nachos

In a large baking dish, combine the chili, salsa, olives, Tabasco and 1/2 of the cheeses. Bake in a preheated 350 degree oven for 40 minutes. Remove from the oven. Spread a layer of sour cream on top. Add chopped tomatoes on top of sour cream and finish with a layer of cheese. Place back in the oven for 5 minutes to melt cheese. Spread a layer of Nacho chips on your dinner plate. Spoon Rio Grande over top, let set for 5 minutes before serving.

Alternative - Microwave flour tortilla for 15 seconds, spoon Rio Grande filling into tortilla and roll up. Serve just like a soft-shelled taco with chopped lettuce and tomatoes.

Enchilada Casserole
vegetable oil (for sauteing)
1 onion, chopped
1 clove garlic, minced
5-6 sliced mushrooms
1 green pepper, chopped
1 small can corn
1 (1 lb.) can pinto beans
1 1/2 cups stewed tomatoes
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 cup red wine
6-8 corn tortillas
1/2-1 cup grated Colby Jack Cheese
1-2 cups cottage cheese and plain yogurt, blended

Heat oil in a large skillet and saute onion, garlic, mushrooms, green pepper and corn for 3 minutes. Stir in beans, tomatoes, spices and wine; Simmer for 30 minutes. Put a layer of tortillas in a greased rectangular baking dish. Top with a layer of sauce, half of the grated cheese and half of the cheese-yogurt mixture. Repeat the layers. Bake for 15-20 minutes.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com.

Article Source: EzineArticles.com

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