Over the Top Nachos

Ingredients

• 1 pound ground beef 
• 1 onion, finely diced 
• salt and pepper to taste 
• 2 cups shredded Cheddar cheese 
• 1 (16 ounce) can refried beans 
• 1 (14.5 ounce) package tortilla chips 
• 1 fresh jalapeno pepper, sliced

Directions

1. In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
2. Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
3. Microwave on medium-high until cheese has melted. Serve immediately.

Source: Allrecipes.com

Creamy Halibut Enchiladas

Ingredients

• 4 cups water 
• 2 pounds halibut, cut into 1-inch cubes 
• 6 ounces reduced-fat cream cheese 
• 2/3 cup fat-free sour cream 
• 4 green onions, chopped 
• 2 cans (4 ounces each) chopped green chilies 
• 1 can (4-1/4 ounces) chopped ripe olives, drained 
• 2 jalapeno peppers, seeded and chopped 
• 1-1/2 teaspoons ground cumin 
• 8 flour tortillas (8 inches) 
• 4-1/2 teaspoons all-purpose flour 
• 1-1/2 cups fat-free half-and-half 
• 1-1/4 cups shredded reduced-fat Monterey Jack or part-skim mozzarella cheese 
• 1/3 cup shredded Parmesan cheese 
• 1/2 cup salsa 

Directions 

1. In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos and cumin. Fold in fish. 
2. Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas. 
3. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa. Yield: 8 servings. 

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Source: Alaskan Harvesters

Festive Taco Nachos

What You'll Need

• 1 1/2 pounds ground beef 
• 1 jar (16 ounces) Pace® Picante Sauce 
• 1 package (about 11 ounces) tortilla chips 
• 2 cups shredded Mexican blend cheese or shredded Cheddar Jack cheese (about 8 ounces) 
• 1 small tomato, chopped (optional) 
• 2 tablespoons sliced pitted black olives (optional) 
• 2 tablespoons sliced green onions (optional) 

How to Make It

1.  Set the oven to 350°F.
2.  Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
3.  Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the beef is cooked through.
4.  Arrange the tortilla chips on a rimmed baking sheet. Top with the beef mixture and cheese.
5.  Bake for 5 minutes or until the cheese is melted. Top with the tomato,  olives and green onion.

Source: Campbell's Kitchen

Mini Mexican Chili Bites

Ingredients:

• 4 CHI-CHI'S® Burrito Size flour tortillas 
• 1 (15 ounce) can HORMEL® Chili No Beans 
• 3/4 cup shredded Cheddar or Monterey Jack cheese blend 
• 1 (2.25 ounce) can sliced ripe olives, drained Shredded lettuce 
• 1/2 cup sour cream 
• 1/2 cup sliced green onions

Directions:

1. Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
2. Spoon chili into each cup. Sprinkle with cheese and olives.
3. Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted. 
4. Serve on bed of shredded lettuce with sour cream and green onions.

Source: http://allrecipes.com

Quick and Easy Mexican Chicken

Full recipe at: http://allrecipes.com