1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream

Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,
pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,
beans, radishes and enough dressing to moisten. Toss lightly. For each
salad, serve meat mixture over tortilla chips. Top with lettuce mixture,
avocado, cheese, olives and sour cream, as desired.

2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped

Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the heat & simmer, covered, for 15 minutes or until the rice is almost
tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot.

These spicy sausages make a hearty dish that’s simple, quick and full of flavour.. serve with rice for a filling family meal.

Preparation and cooking time: 45
Serves: 4

450g (1lb) sausages
1 onion, finely chopped
1 green pepper, chopped
1 packet Mexican Chilli & Coriander Recipe Mix
300ml (1/2 pint) water
400g tin chopped tomatoes
400 g tin red kidney beans, drained and rinsed
125g (5oz) long grain rice

1. Fry the sausages in a deep frying pan, until browned. Drain the fat, slice the sausages, if desired, and return them to the pan.
2. Add the onion and fry for 3-4 minutes, until softened. Add the green pepper and fry for 1 min.
3. Blend the packet contents with the water and add to the pan with the remaining ingredients. Bring to the boil, cover and simmer for 20 minutes, stirring occasionally.

Makes: 8
Takes: Less than 20 mins

10ml (2tsp) sunflower oil
3 thin sirloin steaks, cut into thin strips
2 x 170g tubs fresh tomato salsa
8 taco shells, warmed
Half an iceberg lettuce, shredded
75g (3oz) Cheddar cheese, grated
Soured cream and chives, to serve

1. Heat the oil in a wok or frying pan and add the steak strips. Stir-fry over a high heat for 4-5 mins until browned. Stir in the tomato salsa and stir-fry for 2-3 mins until the sauce has reduced and thickened.
2. Half fill the taco shells with shredded lettuce then top with the beef and salsa mixture and grated cheese. Serve with
the soured cream and chives.

Serves: 4
Takes: 20 mins
Per serving: calories 460, carbs 37g, fat 26g, saturated fat 14g, sugar 0g

8 flour tortillas
225g red Leicester, grated
50g drained sliced jalapenos, finely chopped
4 spring onions, trimmed and sliced
Vegetable oil for frying
Tomato salsa to serve

1. Heat a heavy-based pan and brush with a little oil. Put a tortilla in the pan, scatter with cheese, a few chillies and spring onions. Cover with another tortilla and press down firmly. Cook over a medium heat for 2 - 3 mins until the cheese is just beginning to melt.
2. Carefully turn the tortilla over and cook the other side for 2 - 3 mins. Cut into quarters and serve with the tomato salsa.

Serves: 6
Preparation time: 10 minutes
Per serving: 106cals, 10g fat, 2g saturated fat, 3g carbohydrate

2 ripe avocados
2 large ripe tomatoes, peeled, deseeded and chopped
Juice of 2 limes
1 small red onion, finely chopped
1 garlic clove, crushed
1tsp Tabasco sauce

1tbsp chopped fresh coriander leaves

1. Halve both the avocados, remove the stones and scrape the flesh into a bowl. Add the lime juice and mash the avocados with the back of a fork so you get a slightly chunky texture. Stir in the rest of the ingredients and season well with salt and freshly ground black pepper.
2. Cover the surface of the guacamole with clingfilm to prevent discolouration and then store in the fridge until ready to serve.

This speedy recipe makes a pretty authentic chilli - succulent chunks of beef are fried off for extra flavour then added to a ready-made sauce. The fresh bean and tomato salsa really perks up the dish.

600g (1lb 6oz) diced beef
2 tsp fajita seasoning
1 tbsp olive oil
1/2 x 500g jar Texan Barbeque sauce
1 red onion, finely shopped
2-3 plum tomatoes, chopped
410g can kidney beans

1. Fry the beef and seasoning in the oil for 5 mins. Add the Texan Barbecue sauce and simmer for another 5 mins.
2. Mix together the red onion, tomato and beans, and season well.
3. Serve the beef with the tomato salsa, a few nachos and a good dollop of sour cream.

Top tip: Use rump or sirloin steak to make this really special.