Mexican Ravioli

This is another quick meal that's easy to put together and pretty tasty...and sometimes that's a really good combination.  It's also a nice change from the usual spaghetti sauce on ravioli.  I always use cheese ravioli because I really don't care for the beef flavored ravioli but use whatever you like best.

Mexican Ravioli
1 bag frozen ravioli
1 can enchilada sauce
1 cup salsa
1 cup shredded cheese, optional
Toppings such as:  green onions, sour cream, sliced olives, shredded cheese, etc.

Cook frozen ravioli as directed on package.  In a large skillet combine enchilada sauce and salsa and heat through.  Drain cooked ravioli and add to sauce mixture, stirring gently to avoid breaking open the ravioli.  Stir in cheese if desired.  Top individual servings with your choice of toppings.

Mexican Style Black Beans and Rice

There's nothing fancy about this meal. In fact it's just Rice-a-Roni doctored up "Brooke" style. But boy is it good! This is one of my quick meals that I normally have everything on hand for. My kids love it and it tastes great. I like to serve it with crushed tortilla chips and a little bit of sour cream on top if I have any. Mmmm...

Mexican Style Black Beans and Rice

2 boxes Rice-a-Roni, Mexican Style flavor
1 Tbsp. olive oil
4 cups water
1 (10 oz.) can Rotel, tomatoes and green chilies (I use Mild)
1 can black beans, rinsed and drained (I've used kidney beans, red beans, and pinto beans, too)
1 cup frozen corn
1 cup frozen chopped broccoli
crushed tortilla chips, optional
sour cream, optional

In a large skillet, combine rice-pasta mix with 1 Tbsp. olive oil and saute over medium heat until vermicelli is golden brown, stirring frequently. Slowly add 4 cups water and special seasoning packets. Stir in Rotel, black beans, and corn. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes or until rice is tender. Add broccoli about half way through so that it stays nice and bright green.  Serve with crushed tortilla chips and sour cream if desired.

Enchilada Skillet Bake

Otherwise known in our family as "Dallin's Favorite Dinner". It has the taste of enchiladas with the convenience of stove top cooking. This is one of my quick and easy meals that I usually try to have ingredients for. Serve with a salad and you've got a meal in less than 10 minutes. I originally got the recipe from my roommate, Emily, at BYU. There were 4 of us living in our apartment and we would rotate cooking meals for each other. This was my favorite meal of hers and I always loved it when she made it. I have since adapted it to my family's taste. The original recipe had ground burger in it (I believe...I can't remember exactly now) and shredded cheese melted into the mixture. I can't remember if it had corn or not. You can tell I've been making it "our" way for awhile now. I don't put any cheese in ours but occasionally I have added a tablespoon of cream cheese that I have leftover and that does make it creamy! You can make it with whole grain tortillas for a healthier variation. I used to always use Wal-Mart's store brand enchilada sauce but it isn't carried in our store anymore. I don't know if it's been completely discontinued or if it's just my store but I'm very sad about it. It was my favorite enchilada sauce fore sure! If you can find it in your store I would suggest using it...and if you're close to me let me know where you got it! :o)

Enchilada Skillet Bake

1 (10 oz.) can enchilada sauce
1/4 can water (or more if needed)
1 1/2 cups frozen corn
1 can pinto beans, rinsed and drained
6-10 tortillas, depending on size

In large skillet, heat enchilada sauce and frozen corn until corn is warm. Rip tortillas into about 2" pieces. Stir to coat with sauce. Add tortillas until almost all liquid is absorbed. If it gets too dry just add water if needed. (I've added up to 1/2 can without any change in taste.) You can also add tomato sauce if it seems too spicy for your taste. Simmer on low stirring often for about 5 minutes or until tortillas are soft. Add pinto beans and stir until warm. Can add shredded cheese if desired. (I suggest trying it without cheese first. It's very good and really...you won't miss it or the fat and calories!) Serve warm with a salad on the side.

Chili Mac

Let's face it...sometimes we need quick, easy recipes-something that can be whipped up in just a few minutes. Here is a good old standby of ours. It's right up there with spaghetti and enchilada skillet bake (which I really need to post on here because that's by far our favorite quick meal). If you have a bag of salad to serve with it that would be great. If you want it a little bit creamier you can add a few tablespoons of cream cheese. Or you could always put in regular shredded cheese but we try to avoid the stuff around here. If you want to make it vegetarian just use vegetarian chili and leave out all cheese.

Chili Mac

1 (16 oz.) package elbow macaroni pasta
2 (15 oz. each) cans pre-made chili-I like to use vegetarian or turkey
1 cup salsa
3 Tbsp. cream cheese, optional
shredded cheese, optional

Cook pasta according to package directions. Drain. Add chili and salsa and mix well. Cook over heat until warmed. Add cream cheese, if desired, and stir until melted. Serve with a salad or veggie tray. Quick and easy!