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This Mexican Pasta Salad Recipe is perfect for picnics, barbecues and potlucks. Jicama adds crunch to this Mexican pasta salad, but if you can't find it at the supermarket, just leave it out. You can make this cold pasta salad in advance and just add the dressing right before serving.

Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 6 Servings, Mexican Pasta Salad

Ingredients

* 8 oz. short pasta (macaroni, rotini, shells)
* 1 14.5 oz. can black beans, rinsed and drained
* 1 cup frozen corn
* 1 small red bell pepper, seeded and diced
* 1 cup shredded Mexican cheese blend (or cheddar cheese)
* 1 cup chopped jicama
* 1 cup packed chopped lettuce (optional)

Mexican Pasta Salad Dressing
* 1 cup mayonnaise
* 2 Tbsp. Tomato Salsa
* 1 Tbsp. mild chili powder

Preparation

1. Cook pasta according to package directions. Drain.

2. Toss pasta with black beans, corn, chopped red pepper, cheese, jicama and lettuce. If making this pasta salad in advance, stop here, and refrigerate until just before serving.

3. Make dressing: Whisk together mayonnaise, salsa and chili powder. Toss dressing with pasta salad.

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Tomato Salsa is full of vitamins, antioxidants and minerals kids need. But shhh...you don't have to tell them this salsa is healthy.

Serve this Salsa with tortilla chips, Enchiladas, burritos or your favorite Quesadillas. The best thing about this Salsa Recipe is you can make it up to a day in advance, and it will still taste great.

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

* 1 28 oz. can diced San Marzano tomatoes, undrained
* 1 Tbsp minced garlic (or 1 clove, finely chopped)
* 1/2 cup chopped red onion
* juice of 2 limes
* 1-2 large serrano chili peppers, seeded and finely diced
* kosher salt and pepper to taste
* 1/2 cup roughly chopped fresh cilantro

Preparation

1. Stir together the tomatoes, garlic, onion, limes and chili peppers.

2. Add salt and pepper to taste. (Add a little, taste, and add more if necessary).

3. Stir in half the cilantro. Top with remaining cilantro.

Serve immediately or refrigerate until ready to serve.

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Rich in texture and flavor, this soup is best served as a main dish. Queso Fresco translates as "fresh cheese" and is essentially a mild, soft and crumbly cheese without a rind. It is ideal for soup because it becomes soft but doesn't melt and lose its shape.

Queso Fresco Soup Recipe serves four.

Ingredients

* 1 Tbsp butter
* 1 minced garlic clove
* 16 oz frozen spinach
* 2 cups loosely packed fresh basil leaves
* 1 package (12oz) queso fresco
* 1 12oz can evaporated milk
* 6 cups beef, chicken or vegetable broth
* 1 1/2 cups dried mini-penne or macaroni noodles
* 1 cup frozen corn
* 1 cup frozen peas
* 2 cups sliced crimini mushrooms

Preparation

In a saucepan melt butter and saute garlic until just brown. Add spinach and basil and cook until spinach is soft. While Spinach is cooking, cut the queso fresco cheese into small cubes.

In a food processor or blender, pulse spinach and basil for 30 seconds. Add half of the cheese. Pulse for another 30 seconds then slowly add evaporated milk. Blend until creamy; about 1 minute.

In a deep saucepan bring broth to a boil. Add pasta and cook until al dente, about 8 minutes. Add corn, peas and mushrooms. With the lid on cook a few minutes more until mushrooms are soft.

Remove the soup from heat and add spinach puree and remaining cheese cubes. Let soup sit for 10-20 minutes and add salt to taste. Gently re-warm and serve.

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The nice thing about Chicken Enchiladas is that just about everyone likes them. Plus, you can make this Chicken Enchiladas Recipe in advance and store it, cooked and tightly wrapped, in the fridge or freezer.

Once you learn how to make these Sour Cream Chicken Enchiladas, you can vary the ingredients to suit your taste. Try this recipe with Tomato Salsa or Queso Fresco (Mexican cheese) for a change of pace.

Yield: 6 Servings of Chicken Enchiladas

Ingredients

* 15 corn tortillas
* 3 cups shredded cooked chicken
* 1 cup sour cream
* 2-1/2 cups green tomatillo salsa from a jar (such as Trader Joe's or Frontera)
* 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
* chopped avocado, lettuce and tomatoes, for garnish (optional)

Preparation

1. Place 2-3 tortillas between two slightly moist paper towels. Microwave on high 30 seconds. Repeat with remaining tortillas. Set aside.

2. Mix shredded chicken and sour cream together in a bowl. Set aside.

3. Place about 1/2 cup of the Salsa in the bottom of the prepared pan. Top with 3-4 tortillas, overlapping if necessary.

4. Top with shredded chicken mixture. Top with about 1 cup of the salsa, and 1 cup of the cheese.

5. Repeat layers, ending with the cheese.

6. Cover with aluminum foil, and bake 25 minutes. Remove foil, and bake another 5-10 minutes until the cheese is melted and the casserole is bubbly.

7. Let the enchiladas rest 10 minutes before serving. Garnish with chopped avocado, lettuce and tomatoes, if desired

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