Zucchini Tortilla Casserole

Serves 12

4 medium tomatoes, chopped (about 2 1/2 C)
2 small zucchini, julienned
6 green onions, chopped
1 30 oz can black beans, or about 4 C, drained and rinsed
1 29 oz can enchilada sauce
1 pkg taco seasoning mix
2 C sour cream
1 C chicken broth or milk
12 6-inch corn tortillas, halved
4 C cheese, Jack, cheddar, Mexi-blend
1 T cilantro

Preheat oven to 375.

Grease one 9x13" and one 9x9" dish.

In medium bowl combine tomatoes, zucchini, onions, and beans.

Set aside 3/4 C enchilada sauce. With a wire whisk, beat remaining enchilada sauce, taco seasoning mix, chicken broth, and sour cream until smooth.

Spread a thin layer over the bottom of both baking dishes. Arrange half (8 in 9x13", 4 in 9x9") tortilla pieces over sauce, overlapping as necessary. Spoon half of vegi-bean mixture over tortilla pieces, followed by 1 1/3 C cheese, and half sauce mixture. Repeat layers, ending with reserved enchilada sauce, and cover baking dishes with foil.

Bake for 30 to 35 minutes, until thoroughly heated. Uncover, and sprinkle with reserved cheese. Continue baking 5 minutes or until cheese is melted. Sprinkle with cilantro.

Mexican Manicotti

We served this for company and everyone had seconds!
I doubled this recipe and did not double the meat. I think it would have been just as good if I had left the meat out altogether. No one would have noticed.

Serves 8

1 pound ground turkey
1 (16 oz) can refried beans
1 (4 oz.) can chopped green chilies
2 1/2 teaspoons chili powder
2 1/2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 package manicotti shells
2 1/2 cups water
1 (19 oz) can enchilada sauce
1 (16 oz) jar picante sauce
2 cups sour cream
1 cup shredded Monterey Jack or Mexican cheese
1/4 cup sliced green onions
sliced olives -- optional

In a bowl, combine, combine the uncooked turkey, beans, green chilies, chili powder, cumin and oregano. Spoon into uncooked manicotti shells. This can be somewhat complicated. It works best if you use a pastry bag or a regular plastic bag with a hole in the corner. You don't want to spend all day on this part! Arrange the shells in a greased 9" by 13" baking dish. Combine water, picante sauce and enchilada sauce, and pour over the shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Touch the shells and if they are not yet soft, bake another 15 minutes. Uncover. Spread sour cream over the top and sprinkle with cheese, green onions and olives. Continue baking another 5 to 10 minutes or until the cheese is melted.

Creamy Red Potato Salad

Serves about 10

3/4 cup mayonnaise
3/4 teaspoon dried dill weed
2 teaspoons mustard
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
1/8 teaspoon black pepper
3 pounds new red potatoes, unpeeled
4 hardboiled eggs
1/2 cup chopped green onions

In a small bowl combine all ingredients except potatoes, eggs and green onions. Set dressing aside.

Boil potatoes until tender. Cut potatoes and eggs into chunks, and combine in a large bowl. While potatoes are still warm, toss with dressing, and top with green onions. Chill and serve, or serve warm.