Mexican Chopped Salad

Adapted from Kraft's website.

1/3 cup Italian dressing
½ teaspoon ground cumin
2 cans black beans, rinsed
3 large avocados, chopped
3 cups halved cherry tomatoes
1 yellow pepper, chopped
1 orange pepper, chopped
2 cups thawed frozen corn
tortilla chips

Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Serve with tortilla chips.

Caribbean Casserole

1 pound chicken, cooked in crockpot and shredded
1/2 cup bottled Caribbean jerk marinade
1 Tablespoon oil
1 teaspoon jerk seasoning (optional)
1 can diced tomatoes
1 teaspoon minced garlic
1 1/2 cups frozen corn
2 cans black beans, drained and rinsed
1 can crushed pineapple, drained
7 corn tortillas, cut in wedges
2 cups shredded Jack cheese

Marinate shredded chicken in Caribbean marinade at least one hour.

Combine chicken and marinade with jerk seasoning, garlic and tomatoes; heat in large skillet until warmed through. Stir in corn, black beans and pineapple; cook 5 minutes or until thickened.

Coat 2 1/2-quart baking dish with cooking spray. Arrange 1/4 of the tortillas on the bottom, top with 1/4 of the chicken mixture and 1/4 of the cheese. Repeat 3 times, ending with cheese.

Cover and bake in a 375F oven for 20 minutes or until hot and cheese is melted.

Grilled Chicken Salad

1 cup salsa
1 Tablespoon vegetable oil
1 Tablespoon lime juice
1 teaspoon minced garlic
4 boneless skinless chicken breast halves
1/2 teaspoon chili powder
6 cups torn salad greens
1 can black beans, drained and rinsed
2 medium oranges, peeled and sliced

Mix salsa, oil, lime juice and garlic. Set aside.

Sprinkle chicken with chili powder; brush with small amount of olive oil.

Grill chicken 15 minutes or until done, turning once. Slice chicken into strips.

Place salad greens on 4 plates. Top with chicken, beans and oranges. Drizzle salsa mixture over top.

Black Bean and Corn Ranch Salad

1/2 cup ranch dressing
1 can black beans, drained and rinsed
equal amount frozen corn, thawed
1 cup halved cherry tomatoes

Combine all ingredients in a medium bowl. Chill until ready to serve.

Mango Chicken Black Bean Salad

1 pound mango, cut into chunks
1 can black beans, drained and rinsed
1 red pepper, seeded and cut into chunks
1-2 cups frozen corn, thawed
1/4 - 1/2 cup lime juice
1/2 packet Italian dressing mix, dry
3-4 chicken breasts, cooked and shredded

Combine all ingredients in a large bowl. Serve with tortilla chips.

Taco Pie

1 pound ground beef
1 package taco seasoning (or about 2 Tablespoons)
3/4 cups water
16 ounces refried beans
8 ounces salsa
½-1 cup milk
1 can black beans, drained and rinsed
1 whole baked pastry shell
2 cups cheddar cheese, shredded
1 cup tortilla chips, crushed
toppings (lettuce, sour cream, tomatoes, guac, etc.)

Cook ground beef then drain and rinse if desired. Return to skillet. Add taco seasoning and water, stirring well. Bring to a boil; simmer for 10 minutes. Combine refried beans, black beans, milk and salsa. Spoon HALF of bean mixture into bottom of pastry shell. Top with HALF of meat mixture, HALF of cheese, and ALL of tortilla chips. REPEAT layers. Bake at 400ºF for 20-25 minutes. Top with lettuce and sour cream or any other toppings you like.

Crock Pot Chicken Tortilla Soup

4 chicken breast halves
2 15-oz cans black beans, drained
1-2 cups frozen corn
2 15-oz cans Mexican stewed tomatoes
1 cup medium salsa
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional
2 cups grated cheddar cheese

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Fiesta Chicken Pasta Salad

1 package Hidden Valley Fiesta Ranch dip mix
½ cup oil
½ cup vinegar

2-3 cooked, shredded chicken breast halves
3/4 box garden rotini
1 can black beans, drained & rinsed
2 or 3 tomatoes, chopped
Frozen corn
½ cup salsa

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing, frozen corn and salsa about 20 minutes before serving. Toss just before serving.

Ranchero Mexi-Chicken Crostada

adapted from Picky Palate

1 roll Pillsbury Pie crust, thawed
1 ½ Cups cooked shredded chicken
1 can diced tomatoes, drained
1 small can dice green chilies
1 can black beans, drained and rinsed
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley

1. Preheat oven to 375ºF. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, chilies, black beans, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

4 Servings

White and Black Bean Ranchero Chicken Chili

~adapted from Picky Palate

2 Tablespoons extra virgin olive oil
½ medium white onion, finely chopped
1 4oz can diced green chilies
5 cloves fresh garlic, minced
3 14oz cans chicken broth
2 15oz cans great northern white beans, drained
1 15 oz can black beans, drained
2 heaping Cups shredded cooked chicken breast
2 heaping Tablespoons ground cumin
2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)
¼ teaspoon salt
¼ teaspoon pepper

Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

Enjoy!