We have two children who keep us busy, so I love meals I can just pull out of the freezer. The burritos are wrapped individually so it's easy to take out only the number you need. I serve them with canned refried beans and Spanish rice from a boxed mix. —Jennifer Shafer, Durham, North Carolina.
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame of Canton, Ohio
You're sure to enjoy this tasty twist on traditional stuffed peppers. Crisp-tender pepper cups hold a colorful filling that gets south-of-the-border flavor from salsa and cumin. They're fast to assemble using convenience items such as instant rice and frozen corn.
-Angie Dierikx, State Center, Iowa
Anyone living in or visiting the Southwest knows green chilies are a staple. I grew up on this delicacy and thought everyone must know how delicious it is. It seems to be even more popular now in this area.
"My husband raved about this sweet bean dish after tasting it at a party, so I knew I had to get the recipe," recalls Jan Biehl, Leesburg, Indiana. "It's perfect for get-togethers because you can mix it up a day early and toss it in the slow cooker a few hours before your guests arrive."
My son's friends used to request this recipe when they came over...ten years later, they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.—Connie Dicavoli, Shawnee, Kansas
Perfect for guests or family meals, this chicken is full of color and flavor. The simple sauce is tasty over pork chops, too. Some mornings, I put the ingredients in the slow cooker.—Patty Burk, Nanaimo, British Columbia
“Try this quick and easy entrée for a fun, different Southwest meal idea," suggesets Karen Gulkin of Greeley, Colorado. "A splash of lime in the black beans balances the rich avocado salsa and shrimp.”