Mexico Inspires a Variety of Dishes

Add zesty flavor to evening meals with Mexican-inspired menus. For main dishes, choose from beef spiced with serrano chiles or a tamale casserole. Accompany with potatoes combined with poblano chile strips and a salsa that includes avocado.

BEEF WITH SERRANO CHILES

1 pound beef, cut into cubes

1 teaspoon garlic salt

2 tablespoons oil

1 pound potatoes, peeled and sliced

1 onion, finely sliced

5 serrano chiles, seeded and cut into strips

1 pound tomatoes, sliced

2 teaspoons mixed pickling spice

1/2 teaspoon salt

1 tablespoon vinegar

Sprinkle beef with garlic salt. Heat oil in skillet, add meat and cook until lightly browned. Cover meat with potato slices and cook, covered, 3 minutes. Add onion and chiles. Cover and cook over medium heat 2 minutes.

Layer tomatoes over meat and vegetables. Add pickling spice, salt and vinegar to skillet. Simmer, covered, 30 minutes, or until meat is tender and potatoes are cooked. Makes 6 servings.

TAMALE CASSEROLE WITH CORN

1/2 pound ground beef

1/2 pound ground pork

1/4 cup instant chopped onion

2 1/2 cups drained canned whole kernel corn

2 cups bottled salsa

1 cup cornmeal

2 cups milk

1 tablespoon chili powder

2 teaspoons seasoned salt

1 cup chopped black olives

2 cups shredded Jack cheese

Brown beef and pork in skillet. Drain off fat. Stir in onion, corn, salsa, cornmeal and milk and cook 2 minutes. Add chili powder and salt and cook 3 minutes, or until mixture is thickened. Stir in olives.

Place half of mixture in buttered 2-quart baking dish. Top with cheese. Layer remaining mixture over cheese. Bake at 350 degrees 20 minutes. Makes 6 servings.

POBLANO CHILES WITH POTATOES

1/4 cup butter or margarine

1/4 cup instant chopped onions

3/4 pound poblano chiles, roasted, peeled and cut into strips

2 pounds potatoes, peeled, cooked and diced

2 tablespoons flour

1 tablespoon bottled salad seasoning mix

1/2 teaspoon salt

2 cups milk

1/2 cup shredded Jack cheese

Melt butter in skillet. Add onions and cook over low heat 1 minute. Add chile strips and cook 5 minutes. Add potatoes and saute lightly. Sprinkle flour, salad seasoning and salt over potato mixture.

Combine thoroughly. Add milk and simmer over low heat 5 minutes, or until thickened. Remove from heat, top with cheese and let stand until cheese melts. Makes 6 servings.

SALSA WITH AVOCADO

1 large tomato, seeded and chopped

1/2 pound tomatillos, husked, washed and diced

1/4 cup instant chopped onions

1 teaspoon instant minced garlic

2 teaspoons lemon-pepper seasoning salt

1/4 cup chopped cilantro

2 large avocados, peeled and diced

Combine tomato and tomatillos. Add onions, garlic and seasoning salt. Cover and marinate in refrigerator 30 minutes. Just before serving, stir in cilanto and avocados. Makes 2 cups.