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Mexico Inspires a Variety of Dishes

Add zesty flavor to evening meals with Mexican-inspired menus. For main dishes, choose from beef spiced with serrano chiles or a tamale casserole. Accompany with potatoes combined with poblano chile strips and a salsa that includes avocado.

BEEF WITH SERRANO CHILES

1 pound beef, cut into cubes

1 teaspoon garlic salt

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2 tablespoons oil

1 pound potatoes, peeled and sliced

1 onion, finely sliced

5 serrano chiles, seeded and cut into strips

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1 pound tomatoes, sliced

2 teaspoons mixed pickling spice

1/2 teaspoon salt

1 tablespoon vinegar

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Sprinkle beef with garlic salt. Heat oil in skillet, add meat and cook until lightly browned. Cover meat with potato slices and cook, covered, 3 minutes. Add onion and chiles. Cover and cook over medium heat 2 minutes.

Layer tomatoes over meat and vegetables. Add pickling spice, salt and vinegar to skillet. Simmer, covered, 30 minutes, or until meat is tender and potatoes are cooked. Makes 6 servings.

TAMALE CASSEROLE WITH CORN

1/2 pound ground beef

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1/2 pound ground pork

1/4 cup instant chopped onion

2 1/2 cups drained canned whole kernel corn

2 cups bottled salsa

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1 cup cornmeal

2 cups milk

1 tablespoon chili powder

2 teaspoons seasoned salt

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1 cup chopped black olives

2 cups shredded Jack cheese

Brown beef and pork in skillet. Drain off fat. Stir in onion, corn, salsa, cornmeal and milk and cook 2 minutes. Add chili powder and salt and cook 3 minutes, or until mixture is thickened. Stir in olives.

Place half of mixture in buttered 2-quart baking dish. Top with cheese. Layer remaining mixture over cheese. Bake at 350 degrees 20 minutes. Makes 6 servings.

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POBLANO CHILES WITH POTATOES

1/4 cup butter or margarine

1/4 cup instant chopped onions

3/4 pound poblano chiles, roasted, peeled and cut into strips

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2 pounds potatoes, peeled, cooked and diced

2 tablespoons flour

1 tablespoon bottled salad seasoning mix

1/2 teaspoon salt

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2 cups milk

1/2 cup shredded Jack cheese

Melt butter in skillet. Add onions and cook over low heat 1 minute. Add chile strips and cook 5 minutes. Add potatoes and saute lightly. Sprinkle flour, salad seasoning and salt over potato mixture.

Combine thoroughly. Add milk and simmer over low heat 5 minutes, or until thickened. Remove from heat, top with cheese and let stand until cheese melts. Makes 6 servings.

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SALSA WITH AVOCADO

1 large tomato, seeded and chopped

1/2 pound tomatillos, husked, washed and diced

1/4 cup instant chopped onions

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1 teaspoon instant minced garlic

2 teaspoons lemon-pepper seasoning salt

1/4 cup chopped cilantro

2 large avocados, peeled and diced

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Combine tomato and tomatillos. Add onions, garlic and seasoning salt. Cover and marinate in refrigerator 30 minutes. Just before serving, stir in cilanto and avocados. Makes 2 cups.


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