Stuck in a weeknight cooking rut? What better way to shake things up than with some fun foods! Consider having a fiesta night, complete with Mexican-inspired dishes and brightly colored décor.
Traditional Mexican fiestas recognize holidays and special occasions. But you don’t have to limit your fiestas to holidays. Try these Tex-Mex foods — a blend of traditional Mexican fare and cuisine from the U.S. — and wow your taste buds and try something new any day of the week!
This twist on enchiladas incorporates fresh veggies and big flavors.
- Nonstick cooking spray
- 1 large onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 1 large zucchini, chopped
- 1 cup cooked, chopped chicken breast
- ¾ cup red enchilada sauce
- 2 (8-ounce) cans no salt added tomato sauce
- 8 (6-inch) corn tortillas
- 2⁄3 cup shredded reduced fat Monterey Jack cheese
- Preheat oven to 375°F.
- Spray large skillet with nonstick cooking spray. Sauté onion for 5 minutes, stirring occasionally. Add bell pepper and zucchini; cook for 5 minutes more. Stir in chicken; set aside.
- Meanwhile, combine enchilada sauce and tomato sauce in a small bowl; add ½ cup to vegetable and chicken mixture.
- Soften tortillas on the stovetop or in the microwave. Dip each tortilla in sauce and place equal amounts of vegetable and chicken mixture on one side. Roll up and place in a 13×9-inch baking pan. Pour remaining sauce over the top.
- Cover loosely with foil and bake for 20 to 25 minutes. Remove cover and sprinkle cheese over top; bake for 5 minutes more. Serve while hot.
Nachos in the Oven
Try these nachos in the oven—they’re simple to prepare and your family will love them!
- 6-8 cups corn tortilla chips
- 1 can refried beans
- ½ cup sour cream
- 2 tablespoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- 8 ounces shredded Mexican cheese blend
- 1 cup diced tomatoes
- ¼ cup sliced green onion
- Sliced black olives
- ½ to 1 cup salsa
- ½ cup sour cream
- 2 cups shredded lettuce
- Line a baking sheet with foil or parchment paper. Preheat the oven to 375 degrees.
- Place a single layer of chips on each tray. In a medium saucepan, combine a can of refried beans, sour cream, chili powder, garlic powder and ground cumin, stirring until well mixed and evenly heated.
- Spread the bean mixture evenly across chips. Sprinkle with cheese. Bake for 5 to 10 minutes, careful that chips don’t burn. Remove; top with your favorite toppings, such as olives, lettuce, diced tomatoes, green onion and extra salsa.