"I came up with this sandwich when we wanted a light supper and didn't want to turn on the oven one summer evening," recalls Renee Rutherford of Andover, Minnesota. Tip: "Serve it for lunch, as a snack or paired with refried beans for dinner," she says.
Savory and satisfying, this thick chili-like soup has a mild taco flavor and eye-appealing color. "It comes together quickly and always brings compliments," says Marylou von Scheele from University Place, Washington. "A meal in itself, the recipe can easily be doubled to make more servings."
I first tried this recipe in my junior high school home economics class some 20 years ago. As an adult, I wrote home for the recipe and have enjoyed it ever since!Katie Dreibelbis, Santa Clara, California
I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.Betty Johnson, Olympia, Washington
Authentic Mexican dishes like this one are flavorful and naturally low fat without sacrificing the taste. The flavors leave you always wanting that next bite. Just a preference is a squeeze of lime juice over the avocado.
When I’m in a rush, I take advantage of convenient prepared pizza crust to create this Mexican-style pizza. If you like it spicy, add a little chopped jalapeno pepper to the skillet when cooking the beef.Mary Detweiler, Middlefield, Ohio