In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois
This was a recipe that came about when I asked my two sisters what they would like to see added to traditional Mac and Cheese to make it a little special. One said Pepper Jack Cheese and the other said black beans. I liked both of the ideas and this is the result. The black beans add color and nutrition. The Pepper Jack cheese adds zip and fun.—Andrea Johnson, Freeport, Illinois
My mom gave me a fundraiser cookbook, and the recipe I’ve used most is for skillet nachos. My whole family's on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. —Judy Hughes, Waverly, Kansas
Cilantro, lime and hot pepper sauce lend south-of-the-border pizzazz to boneless pork chops in this recipe from Paula Marchesi of Lenhartsville, Pennsylvania. "Pretty enough for company, these chops are tender, juicy and delicious," she says.
"When my children visited their aunt, she served these colorful fajitas," writes Marlene Mohr from Cincinnati, Ohio. "They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables.