fat-laden, calorie-rich fare of fast food restaurants. However, this doesn’t have to be the case.

into your home in a health-wise way. ¡Coma bueno y sano!

Lite Mexican Entrees for

CincodeMayo

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1Lite Mexican Entrees for Cinco De Mayo

Table of Contents

Mexican Bean Dip

Simple Mexican Rice

Chicken Corn Tacos

Slow Cooker Mexican Beef Soup

Vegetarian Mexican Pizza

Lower Fat Chili‐Taco Casserole

Hot Bean and Rice Burritos

Mexican Gazpacho

Touchdown Taco Salad

Santa Fe Taco Chili Bake

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2Lite Mexican Entrees for Cinco De Mayo

Servings: 4 Cooking time: 20 minPreparation time: 5 min

Simple Mexican Rice

Bring stock and water to a boil in a saucepan over high heat. Stir in rice and immediately reduce heat to low.

Cover pan and simmer for 20 minutes or until rice is tender and liquid is absorbed.

Remove from heat and let stand for five minutes while covered. Add remaining ingredients and fluff with a fork before serving.

Cooking Directions

Ingredients2 tbsp cilantro, chopped1 cup long-grain white rice¼ cup purchased salsa1 cup water1 cup chicken stock

Nutrition FactsCalories 77

% Calories from Fat 10.1%

Total Fat 0.9g

Saturated Fats 0.2g

Monounsaturated Fats 0.4g

Polyunsaturated Fats 0.2g

Cholesterol 1.8mg

Sodium 190mg

Total Carbohydrates 14g

Dietary Fiber 0.4g

Sugar 1.5g

Protein 2.8g

Servings: 4 Cooking time: 10 minPreparation time: 5 min

Vegetarian Mexican Pizza

Preheat oven to 450°F.

Place pizza crust on a baking sheet. Spread salsa over top and sprinkle with remaining ingredients.

Bake for 10-12 minutes, until cheese is melted and crust is golden.

Cooking Directions

Ingredients1 baked cheese pizza crust2 tbsp cilantro, chopped1 cup salsa, drained¼ lb canned green chilies, chopped1½ cups shredded Monterey Jack cheese

Nutrition Facts per serving

per serving

Calories 180

% Calories from Fat 65%

Total Fat 13g

Saturated Fats 8.1g

Monounsaturated Fats 3.7g

Polyunsaturated Fats 0.5g

Cholesterol 38mg

Sodium 950mg

Total Carbohydrates 5.8g

Dietary Fiber 1.4g

Sugar 3.1g

Protein 12g

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3Lite Mexican Entrees for Cinco De Mayo

per serving

per serving

Servings: 6 Cooking time: 10 minPreparation time: 10 min

Hot Bean and Rice Burritos

Nutrition FactsCalories 290

% Calories from Fat 16.4%

Total Fat 5.3g

Saturated Fats 1.9g

Monounsaturated Fats 2.3g

Polyunsaturated Fats 0.8g

Cholesterol 4.8mg

Sodium 820mg

Total Carbohydrates 48g

Dietary Fiber 5.3g

Sugar 4.3g

Protein 9.8g

Spray saucepan with cooking spray and heat for about a minute. Add onion and green pepper and cook until tender. Add beans, salsa, cheese, and rice. Heat thoroughly.

Warm tortillas. Spoon equal parts of the bean mixture down center of each tortilla. Top with shredded lettuce and jalapeño pepper. Fold tortilla around filling.

Cooking Directions

Ingredients1 lb canned refried beans or other canned beans6 8-inch flour or corn tortillas1½ cups cooked rice1 tbsp jalapeño pepper, minced¼ cup green chili salsa¼ cup cheddar cheese, shredded½ cup green bell pepper, chopped¼ cup lettuce, shredded1 medium onion, choppedcooking oil spray

Mexican Bean DipServings: 8 Cooking time: 15 minPreparation time: 10 min

Preheat oven to 350°F. Mix the first five ingredients and half the cheese in a bowl. Transfer to a shallow casserole dish. Sprinkle remaining cheese on top.

Bake for about 12-15 minutes, or until bubbling. Serve with corn or tortilla chips.

Cooking Directions

Ingredients2 tsp hot pepper sauce2 15 oz cans black beans, drained and mashed½ cup tomato salsa2 tsp green chili salsa½ cup sour cream½ lb Monterey Jack cheese

Nutrition FactsCalories 240

% Calories from Fat 45%

Total Fat 12g

Saturated Fats 7.4g

Monounsaturated Fats 3.4g

Polyunsaturated Fats 0.5g

Cholesterol 32mg

Sodium 700mg

Total Carbohydrates 20g

Dietary Fiber 7.6g

Sugar 0.7g

Protein 14g

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Servings: 10 Cooking time: 15 minPreparation time: 15 min

Chicken Corn Tacos

Nutrition FactsCalories 160

% Calories from Fat 34.3%

Total Fat 6.1g

Saturated Fats 2.1g

Monounsaturated Fats 2.7g

Polyunsaturated Fats 0.9g

Cholesterol 30mg

Sodium 480mg

Total Carbohydrates 15g

Dietary Fiber 2g

Sugar 1.9g

Protein 12g

Combine chicken and taco seasoning mix in a skillet over medium high heat. Add the amount of water directed on package for taco filling. Bring to a boil.

Reduce heat to medium. Simmer for 5 -10 minutes, stirring occasionally, or until water is evaporated. Stir in corn and cook until thoroughly heated.

Meanwhile, heat taco shells or tortillas as directed on package. Fill each shell with ¼ cup chicken filling. Top each with lettuce, tomato, olives, and cheese.

Cooking Directions

Ingredients7 oz canned Mexican style corn, drained¼ cup black olives, sliced1 medium tomato, chopped10 taco shells or flour tortillas2 cups pre-cooked chicken breast, shredded1¼ oz packets taco seasoning mix1 cup lettuce, shredded2 oz cheddar cheese, shredded

per serving

per serving

4Lite Mexican Entrees for Cinco De Mayo

Servings: 8 Cooking time: 8-9 hoursPreparation time: 15 min

Slow Cooker Mexican Beef Soup

Combine first seven ingredients in an electric slow cooker on low heat. Cover and cook for 8 to 8½ hours, or until beef is tender.

Increase heat to high. Stir in remaining ingredients, except for the sour cream. Cover and heat another 10 - 20 minutes until hot. Serve with a dollop of sour cream.

Cooking Directions

Ingredients1 lb boneless beef stew meat, cut into ½ inch cubes2 tsp cumin seed1 15 oz can black beans, rinsed and drained2 cups water¼ tsp seasoning salt1⅔ cups beef stock 1 15 oz can pinto beans, rinsed and drained¼ tsp garlic pepper½ cup sour cream1 lb Mexican style frozen vegetables1⅔ cups Mexican style chunky tomato sauce Nutrition Facts

Calories 290

% Calories from Fat 25.8%

Total Fat 8.3g

Saturated Fats 3.7g

Monounsaturated Fats 2.9g

Polyunsaturated Fats 0.7g

Cholesterol 47mg

Sodium 480mg

Total Carbohydrates 27g

Dietary Fiber 8.3g

Sugar 0.4g

Protein 29g

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per serving

5Lite Mexican Entrees for Cinco De Mayo

Servings: 6 Cooking time: 40 minPreparation time: 10 min

Lower Fat Chili‐Taco Casserole

Preheat oven to 425°F. Spray two baking sheets and one large baking dish with nonstick cooking spray. Brush oil lightly over one side of each tortilla. Sprinkle with salt to taste.

Cut each tortilla into eight wedges and arrange in a single layer on the prepared baking sheets. Bake for 8 -10 minutes until crisp, rotating the baking sheets midway through baking. Let cool.

Lower oven temperature to 375°F. Stir together the next five ingredients and ¾ cups of cheese in a bowl. Add four cups of the tortilla crisps and stir to coat them with sauce. Turn into the prepared baking dish and bake for 25-30 minutes, or until bubbly.

Combine sour cream and yogurt and spread over top of the casserole. Sprinkle with remaining ¼ cup cheese and 2 cups of tortilla crisps. Bake for five minutes longer.

Cooking Directions

Ingredients1 cup fat-free cheddar cheese, shredded2 tsp vegetable oilnonstick cooking spray1¼ cups enchilada sauce1 15 oz can chili with meat and beans1 15 oz can pinto beans, drained and rinsed12 corn tortillas½ cup plain low fat yogurt, or sour cream1 tbsp onion, grated½ cup fat-free sour cream1 cup tomato sauce Nutrition Facts

Calories 280

% Calories from Fat 13.5%

Total Fat 4.2g

Saturated Fats 1g

Monounsaturated Fats 0.8g

Polyunsaturated Fats 2g

Cholesterol 7.4mg

Sodium 1400mg

Total Carbohydrates 45g

Dietary Fiber 6.6g

Sugar 12g

Protein 17g

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per serving

Servings: 8 Cooking time: 20 minPreparation time: 10 min

Touchdown Taco Salad

Brown beef in large non-stick skillet; remove from heat. Stir in one cup of shredded cheese and half the salsa; mix until blended. Spoon onto serving platter.

In a large bowl, toss together salad greens, tomatoes, black beans, and remaining cheese and salsa. Spoon salad over meat mixture and serve.

Cooking Directions

Ingredients½ cup salsa, divided1½ cups cheddar cheese, shredded, divided2 cups mixed salad greens1 cup tomatoes, chopped1½ cups black beans½ lb lean ground beef

per servingNutrition FactsCalories 220

% Calories from Fat 49.1%

Total Fat 12g

Saturated Fats 6.4g

Monounsaturated Fats 4.2g

Polyunsaturated Fats 0.5g

Cholesterol 47mg

Sodium 260mg

Total Carbohydrates 10g

Dietary Fiber 3.5g

Sugar 1.5g

Protein 16g

6Lite Mexican Entrees for Cinco De Mayo

Servings: 4 Cooking time: 0 minPreparation time: 10 min

Mexican Gazpacho

Nutrition FactsCalories 86

% Calories from Fat 5.4%

Total Fat 0.5g

Saturated Fats 0.1g

Monounsaturated Fats 0.1g

Polyunsaturated Fats 0.2g

Cholesterol 0mg

Sodium 100mg

Total Carbohydrates 21g

Dietary Fiber 3.9g

Sugar 12g

Protein 3.6gCombine all ingredients, except scallions and lemon slices, in a non-reactive bowl. Refrigerate for at least 30 minutes before serving. Serve gazpacho sprinkled with scallions and sliced lemon.

Cooking Directions

Ingredients1 large onion, coarsely chopped½ tsp Worcestershire sauce½ tsp pepper4 scallions, trimmed and thinly sliced1 large green bell pepper, seeded and coarsely chopped3 cups tomato juice1 peeled, seeded large cucumber, coarsely chopped½ cup sun dried tomatoes, chopped3 tbsp lemon juice1 lemon, thinly sliced2 tbsp cilantro, or parsley, chopped1 clove garlic, crushed½ tsp cumin seed

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per serving

7Lite Mexican Entrees for Cinco De Mayo

QualityHealth

Servings: 6 Cooking time: 25 minPreparation time: 10 min

Santa Fe Taco Chili Bake

Nutrition FactsCalories 210

% Calories From fat 42.9%

Total Fat 10g

Saturated Fats 4.6g

Monounsaturated Fats 4.2g

Polyunsaturated Fats 0.8g

Cholesterol 18mg

Sodium 510mg

Total Carbohydrates 23g

Dietary Fiber 1.1g

Sugar 5.7g

Protein 7g

Preheat oven to 400°F. Heat chili in a saucepan over medium high heat, stirring occasionally until hot. Combine baking mix and milk in a bowl until dough forms. Beat for 30 seconds.

Spread half the dough in an ungreased eight inch square baking dish. Top with chili and sprinkle with cheese. Drop remaining dough by spoonfuls on top. Sprinkle with paprika. Bake for about 25 minutes, until light brown. Serve with lettuce, tomato, and cheese.

Cooking Directions

Ingredients15 oz canned chili with beans tsp paprika1 medium tomato, chopped1½ cups buttermilk baking mix½ cup milk¾ cup cheddar cheese, shredded, plus extra for topping1 cup lettuce, shredded

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