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.

Stuffed Mexican Bell Peppers

created on a whim - can also be used as a topping for tostadas, or a burrito filling, etc.

8 bell peppers
2 pounds ground beef
2 teaspoons minced garlic
1 Tablespoon taco seasoning
3 cups brown rice, cooked
1 can tomato sauce
2 cups salsa
3 cups frozen corn
salt & pepper to taste
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder

Bring several cups of water to a boil in a large pot. Cut tops off peppers and removed seeds and membranes. Place in boiling water and cook for 3 minutes. Remove from pot and let cool. Brown ground beef with garlic and taco seasoning. Drain. Mix with remaining ingredients. Stuff in peppers; place in baking dish with half-inch of water. Bake at 350F for 40 minutes.

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.

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.