Mexican food is basically spicy with a lot of meat and tomato. However, you can adjust the ingredients to suit your taste. There is nothing at all in putting these wonderful dishes together. Just choose which recipe will fit your needs and you are off to go.



TEN-MINUTE TACO SALAD RECIPE (Recipes from: )

Ingredients:

2 cans (16 ounce size) chili beans, undrained

1 package (10-1/2 ounce size) corn chips

2 cups shredded cheddar cheese

4 cups chopped lettuce

2 small tomatoes, chopped

1 small onion, chopped

1 can (2-1/4 ounce size) sliced ripe olives, drained

1 1/4 cup salsa

1/2 cup sour cream

Directions:

In a saucepan or microwave-safe bowl, heat the beans. Place corn chips on a large platter. Top with beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately.

ZESTY TACO SALAD RECIPE

Ingredients:

2 tablespoons vegetable oil

1 clove garlic finely chopped

3/4 pound ground turkey

1 3/4 teaspoon chili powder

1/4 teaspoon ground cumin

3 cups washed torn lettuce leaves

14 1/2 ounces can Mexican style diced tomatoes drained

1 cup rinsed drained canned garbanzo beans or pinto beans

2/3 cup chopped peeled cucumber

1/3 cup frozen whole kernel corn thawed

1/4 cup chopped red onion

2 jalapeno peppers seeded finely chopped optional

1 tablespoon red wine vinegar

12 nonfat tortilla chips

fresh greens optional

Directions:

Combine oil and garlic in small bowl; let stand 1 hour at room temperature. Combine turkey, chili powder and cumin in large nonstick skillet. Cook over medium heat for 5 minutes or until turkey in no longer pink, stirring to crumble.

Combine turkey, lettuce, tomatoes, beans, cucumber, corn, onion and jalapeno in large bowl. Remove garlic from oil; discard garlic. Combine oil and vinegar in small bowl. Drizzle over salad; toss to coat. Serve on tortilla chips and fresh greens if available.