Fiesta Beef Enchiladas

From Mexican Fiesta
Makes 4 servings

8 ounces lean ground beef (or turkey)
1/2 cup sliced green onions
2 teas. fresh minced or bottled garlic
1 cup cold cooked white or brown rice
1 1/2 cups chopped tomato, divided
3/4 cup frozen corn, thawed
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6-7 inch) corn tortillas
1 can (10 ounces) mild or hot enchilada sauce
1 cup sliced romaine lettuce leaves

1. Preheat oven to 375 degrees. Spray a 13x9" baking dish with nonstick cooking spray. Set aside. Cook ground beef/turkey in medium nonstick skillet over medium heat until no longer pink; drain. Add green onions and garlic; cook and stir 2 minutes.
2. Combine meat mixture, rice, 1 cup tomato, corn, 1/2 cup cheese, and salsa; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared pan. Spoon enchilada sauce evenly over enchiladas.
3. Cover with foil; bake for 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.

Zesty Taco Salad

From Mexican Fiesta p. 78
Makes 4 servings

2 TBS vegetable oil
1 clove garlic
3/4 pound ground turkey
1 3/4 teas. chili powder
1/4 teas. ground cumin
3 cups washed and torn lettuce
1 can (14 1/2 ounces) Mexican-style diced tomatoes, drained
1 cup rinsed and drained canned chick-peas or pinto beans
2/3 cup chopped, peeled cucumber (not in my salad!)
1/3 cup frozen corn, thawed
1/4 cup chopped red onion
1 to 2 jalapeno peppers, seeded and finely chopped (or canned)
1 TBS red wine vinegar
12 nonfat tortilla chips
fresh cilantro (optional)

1. Combine oil and garlic in small bowl; let stand one hour at room temperature.
2. Combine turkey, chili powder, and cumin in large nonstick skillet. Cook over medium heat 5 minutes or until turkey is no longer pink, stirring to crumble.
3. Combine turkey, lettuce, tomatoes, chick-peas, cucumber, corn, onion, and jalepeno pepper in a large bowl. Remove garlic from oil; discard garlic. Add vinegar to oil. Drizzle over salad; toss to coat. Serve on tortilla chips and garnish with cilantro if desired.

Layered Mexican Dip

From Mexican Fiesta p. 16
Fills a 8x8 square pan

1 package (8 ounces) cream cheese, softened
1 TBS plus 1 teas. taco seasoning mix
1 cup black beans or refried (whichever you like)
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 TBS sliced pitted ripe olives
Tortilla chips

1. Combine cream cheese and taco seasoning; spread on bottom of a 8x8" square dish or a 9" pie plate.
2. Layer remaining ingredients over cream cheese mixture. Refrigerate until ready to serve. Serve with tortilla chips.

*I put olives only on half (one half for me, one for the hubby). This is also great for parties.

Strawberry Salad with Poppyseed Dressing

From Lori Colledge
Serves.... a lot or a little (I halved or quartered the dressing recipe)

Salad
Romaine Lettuce
Sliced Strawberries
Walnuts (candied preferred)
Shredded Parmesan Cheese

Poppyseed Dressing
1/2 cup red onion
1 cup white sugar
1 teas. dijon mustard
1 teas. salt
2/3 cup vinegar

blend in blender or small food processor, then add

2 cup vegetable oil
3 TBSP poppy seeds

Mix together. Stir before serving, as oil separates.

I made this for lunch today, but I didn't do the strawberries and stuff; just the dressing and lettuce--yummy.