A spicy beef and bean filling is all bundled up in a south-of-the-border burrito.

1/2 cup butter or margarine

1 package (1.25 oz) Old El Paso® taco seasoning mix

1 1/2 lb beef boneless sirloin tip steak cut into thin bite-size strips

1 can (16 oz) Old El Paso® refried beans

1 package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas)

2 cups shredded Cheddar cheese (8 oz)

3 medium green onions, thinly sliced (3 tablespoons)

1 can (10 oz) Old El Paso® enchilada sauce

1 cup shredded Mexican cheese blend (4 oz)

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.

2. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.

3. Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.

4. Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

1 beef boneless top round steak about 1 inch thick (1 pound)

Mexican Marinade (See Below)

Orange-Jicama Salsa, if desired (See Below)

6 flour tortillas (10 inches in diameter)

1 cup shredded Cheddar cheese (4 ounces)

1 medium onion, chopped (1/2 cup)

1 medium tomato, chopped (3/4 cup)

1 medium avocado, chopped

3/4 cup spicy barbecue sauce

1. Pierce beef with fork several times on both sides. Make Mexican Marinade. Add beef; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

2. Make Orange-Jicama Salsa.

3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty aluminum foil.

4. Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5 inches from medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.

5. Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.

6. Grill burritos uncovered 4 to 5 inches from medium heat 5 minutes, turning once, until hot. Serve burritos with Orange-Jicama Salsa.

Here's an easy after-school snack. Or just add <a salad, and dinner's served in no time!

2 Old El Paso® flour tortillas (8 inches in diameter)

1 1/2 cups (from 32-ounce tub) refrigerated original barbecue sauce with shredded chicken

2/3 cup chopped red bell pepper

2 cups shredded Mexican cheese blend (8 ounces)

Old El Paso® salsa (any variety)

1. Heat oven to 350°F. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese. Place on ungreased cookie sheet.

2. Bake about 15 minutes or until cheese is bubbly. Cut each tortilla into 4 wedges. Serve with salsa.

1 pound lean ground beef

1 medium onion, chopped (1/2 cup)

1/4 cup chopped green bell pepper

5 cups hot water

1 package Hamburger Helper® chili macaroni

1 teaspoon chili powder

1/2 teaspoon garlic salt

1 can (14 1/2 ounces) whole tomatoes, undrained

1 can (8 1/2 ounces) whole kernel corn, undrained

2 tablespoons sliced pitted ripe olives

1. Cook beef, onion and bell pepper in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain.

2. Stir in hot water, Sauce Mix, chili powder, garlic salt and tomatoes; break up tomatoes. Heat to boiling, stirring constantly.

3. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in uncooked Pasta, corn and olives. Cover and cook 10 minutes longer.

Olé! Tortilla chips and salsa put a Mexican spin on a favorite skillet pasta dish Hamburger Helper® dinner mix makes it easy.

1 pound lean ground beef

2 cups hot water

1 1/3 cups milk

1 package Hamburger Helper® cheeseburger macaroni

5 cups slightly crushed tortilla chips

1 1/4 cups Old El Paso® salsa (any variety)

2/3 cup sour cream

Sliced ripe olives, if desired

Green onion, sliced, if desired

1. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain.

2. Stir in hot water, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally.

3. Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands).

4. Arrange 1 cup tortilla chips on each of 5 serving plates. Spoon about 1 cup beef mixture over tortilla chips on each plate. Top each with 1/4 cup salsa and about 2 tablespoons sour cream. Sprinkle with olives and onions.

High Altitude (3500-6500 ft) Use 1 1/2 cups milk. Simmer about 17 minutes.

Quick-to-fix vegetarian enchiladas go Tex-Mex for breakfast, lunch or dinner.

1 1/2 cups shredded Mexican 4-cheese blend (6 ounces)

1 small zucchini, shredded (3/4 cup )

1/4 cup chopped fresh cilantro8soft corn tortillas (5 or 6 inch)

1/3 cup soft cream cheese with roasted garlic

1 jar (16 ounces) green salsa (salsa verde) (2 cups)

1 medium avocado, diced

4 medium green onions, sliced (1/4 cup)

1. Heat oven to 350ºF. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini and cilantro.

2. Spread each tortilla with about 2 teaspoons cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.

3. Cover and bake about 25 minutes or until hot. Top with avocado and onions.

12 uncooked lasagna noodles (12 ounces)

2 cans (10 ounces each) Old El Paso® enchilada sauce

1 can (4.5 ounces) Old El Paso® chopped green chiles

1 medium tomato, chopped (3/4 cup)

2 cups diced cooked chicken

1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)

8 medium green onions, chopped (1/2 cup)

1 cup sour cream

1 cup shredded Cheddar cheese (4 ounces)

Additional sour cream, if desired

Shredded lettuce, if desired

1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.

2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.

3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.

4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

Quiche gets jazzed with Mexican flavors. Olé!

1 Pillsbury® refrigerated pie crust (from 15-oz box softened as directed on box)

4 eggs

1 cup half-and-half or milk

1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)

1 1/2 cups broken tortilla chips

2 cups shredded Monterey Jack cheese (8 oz)

1 cup shredded Cheddar cheese (4 oz)

1 cup Old El Paso® Thick 'n Chunky salsa

1 can (4.5 oz) Old El Paso® chopped green chiles

1/2 teaspoon salt

Pepper to taste, if desired

Sour cream , if desired

Old El Paso® Thick 'n Chunky salsa, if desired

1. Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.

2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.

3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.

1 package (5 ounces) salsa-style rice mix

1 1/2 cups shredded Mexican cheese blend (6 ounces)

1 can (15 ounces) chili beans in sauce, undrained

1 can (14 1/2 ounces) diced tomatoes, undrained1/2 cup water

1. Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. Mix rice mix and 1/2 cup of the cheese in casserole.

2. Mix chili beans, tomatoes and water in 1 1/2-quart saucepan. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.

3. Cover and bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes or until cheese is melted and rice is tender.

A flavorful side dish to serve with your favorite Mexican foods!

1 cup uncooked regular long-grain rice

1 medium onion, chopped (1/2 cup)

2 1/2 cups water

1 1/2 teaspoons salt

3/4 teaspoon chili powder

1/8 teaspoon garlic powder

1 can (8 ounces) tomato sauce

1 small green bell pepper, chopped (1/2 cup)

1. Spray 10-inch nonstick skillet with cooking spray. Cook rice and onion in skillet over medium heat about 3 minutes, stirring frequently, until rice is golden brown and onion is tender.

2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Confused by the recipe title?Fajita seasoning mix adds a Mexican twist to this Italian favorite. Your family will shout "Olé" when they taste this fusion lasagna!

1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed

1 pound lean ground beef

1 can (29 ounces) tomato sauce

1envelope (1.4 ounces) fajita seasoning mix

12 no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide

3 cups shredded Colby-Monterey Jack cheese (12 ounces)

1 can (2 1/4 ounces) sliced ripe olives, drained

Guacamole, if desired

Old El Paso® Thick 'n Chunky salsa, if desired

Sour cream, if desired

1. Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.

2. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.

3. Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.

4. Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream.

Few appetizers are more associated with Mexican food than guacamole (gwah-kuh-MOH-lay). Who can resist this sumptuous green dip made from ripe avocados? This recipe is the real thing with just the right balance of avocados, onion, jalapeño chilies, cilantro and lime juice.

2 large ripe avocados, pitted, peeled and mashed

2 medium tomatoes, finely chopped (1 1/2 cups)

2 jalapeño chilies, seeded and finely chopped

1 medium onion, chopped (1/2 cup )

1 garlic clove, finely chopped

2 tablespoons finely chopped fresh cilantro

2 tablespoons lime or lemon juice

1/2 teaspoon salt

Dash of pepper

Tortilla chips, if desired

1. Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.

2. Serve with tortilla chips.

An easy-to-assemble salad that explodes with fresh flavors!

1 1/2 cups shredded iceberg lettuce

1/3 cup chopped green bell pepper

2 cups purchased black bean salsa

3/4 cup Green Giant® Niblets® vacuum-packed whole kernel corn

1 medium avocado, sliced

Lime Vinaigrette (See Below)

1. Layer lettuce, bell pepper, 3/4 cup of the salsa and the corn in medium bowl.

2. Arrange remaining 1/2 cup salsa and the avocado on top. Serve with Lime Vinaigrette.

3/4 teaspoon grated lime peel

3 tablespoons lime juice

2 tablespoons chopped fresh cilantro

1/4 teaspoon salt

1 medium garlic clove, crushed

3/4 cup olive or vegetable oil

1. Place all ingredients except oil in food processor or blender. Cover and process until mixed. Gradually pour in oil, processing until thick.

Quick-to-fix spuds with two toppers-Italian Pesto-Sour Cream and Mexican Chili-Cheese- solve your what-to-make-for-dinner dilemma.

Italian Pesto-Sour Cream Topper (See Below)

Mexican Chili-Cheese Topper (See Below)

2 2/3 cups water

2/3 cup milk

1/4 cup butter or margarine

2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry)

1/2 teaspoon salt

1. Make desired topper.

2. Heat water, milk, butter and salt to boiling in 3-quart saucepan; remove from heat .

3. Stir in potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until desired consistency. Serve with topper.

1/2 cup sour cream

1/4 cup basil pesto

2 tablespoons chopped drained roasted red bell peppers, from 7-ounce jar

2 tablespoons sliced ripe olives

1. Mix sour cream, pesto and bell peppers; spoon onto potatoes. Sprinkle with olives.

1 can (15 ounces) chili beans in sauce, undrained

1 can (14 1/2 ounce) salsa-styled diced tomatoes with green chilies, undrained

1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)

2 medium green onions, sliced (2 tablespoons)

1. Cook beans and tomatoes in 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes. Sprinkle with cheese and onions.

Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!

1 1/2 cups Fiber One® cereal

1 can (16 ounces) Progresso® tomato puree

4 medium bell peppers

1/2 pound extra-lean ground beef

1 medium onion, finely chopped (1/2 cup )

1 can (8 ounces) kidney beans, rinsed and drained

1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 cup shredded reduced-fat Cheddar cheese, if desired

1. Heat oven to 350ºF. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes.

2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches.

3. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.

4. Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes. *Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!

1/2 cup Gold Medal® all-purpose flour

3 tablespoons butter or margarine, softened

1 egg yolk

2 packages (8 ounces each) cream cheese, softened

1 envelope (1.25 ounces) Old El Paso® taco seasoning mix

3 eggs

2 cups shredded Cheddar cheese (8 ounces)

1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained

1 cup sour cream

Crackers, if desired

1. Move oven rack to lowest position. Heat oven to 400ºF. Lightly grease springform pan, 9x3 inches.

2. Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.

3. Reduce oven temperature to 350ºF . Mix cream cheese and seasoning mix in large bowl . Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.

4. Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.

Have a crowd of munchers to satisfy? Make this festive snack mix in minutes for a fiesta with no baking required!

8 cups Corn Chex® cereal

4 cups corn chips

2 cups bite-size cheese crackers

1 bag (3.5 ounces) Pop•Secret® butter-flavor microwave popcorn, popped

3 tablespoons butter or margarine, melted

1/3 cup grated Parmesan cheese

1 envelope (1 1/4 ounces) Old El Paso® taco seasoning mix

1. Mix cereal, corn chips, crackers and popcorn in 2-gallon-size resealable plastic food-storage bag. Drizzle with butter.

2. Seal bag; shake until mixture is evenly coated. Add cheese and taco seasoning mix. Seal bag; shake until mixture is evenly coated.

Sugar and spice make this chocolate-flavored coffee so nice!

12 cups water

1/2 cup packed brown sugar

4 tablespoons ground cinnamon

4 whole cloves

1 cup regular-grind coffee (dry)

1/2 cup chocolate-flavor syrup

1 teaspoon vanilla

Whipped cream , if desired

1. Heat water, brown sugar, cinnamon and cloves to boiling in Dutch oven, stirring to dissolve sugar. Stir in coffee; reduce heat to medium-low. Cover and simmer 5 minutes.

2. Stir in chocolate syrup and vanilla; remove from heat. Let stand 5 minutes for coffee grounds to settle. Strain coffee into coffee server or individual cups; discard grounds mixture. Serve with whipped cream.

Reduced-fat and fat-free ingredients add a healthier twist to popular pancakes.

1 1/2 cups Bisquick mix

1/2 cup cornmeal1 cup fat-free (skim) milk

3 egg whites

1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa

1/2 cup Green Giant® Niblets® frozen corn, cooked, drained

2 tablespoons chopped ripe olives

1 cup Old El Paso® fat free refried beans

1/2 cup shredded reduced-fat Cheddar cheese (2 oz)

Fat-free sour cream , if desired

1. Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.

2. In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.

3. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

1 cup uncooked medium roasted buckwheat groats

1 egg

2 1/2 cups water

2 tablespoons butter or margarine

1 teaspoon red wine vinegar or cider vinegar

1/2 teaspoon salt

1/4 teaspoon ground cumin

2 medium onions, sliced

1 garlic clove, finely chopped

1 medium avocado, peeled and chopped (1 cup)

1 medium tomato, chopped (3/4 cup)

1. Mix buckwheat groats and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat , stirring constantly, until groats separate and dry.

2. Stir in water, butter, vinegar, salt, cumin, onions and garlic. Heat to boiling, stirring constantly; reduce heat.

3. Cover and simmer about 5 minutes or until groats are tender and liquid is absorbed. Stir in avocado and tomato.

Let your taste buds do the hat dance with this packed-with-a-punch lasagna. Olé!

10 uncooked lasagna noodles

1 pound lean ground beef

1 medium onion, chopped (1/2 cup )

1/4 cup chopped fresh cilantro

1 teaspoon ground red chilies

1 container (15 ounces) ricotta cheese

1 jar (24 ounces) Old El Paso® salsa (any variety)

1 cup shredded Monterey Jack cheese (4 ounces)

1. Heat oven to 375ºF. Cook and drain noodles as directed on package.

2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese.

4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.

Red bell pepper, ripe olives and canned chopped chilies lend a Southwest flair to this traditional family favorite.

2 cups uncooked radiatore (nugget) pasta (6 ounces)

1/4 cup sliced ripe olives

1/2 cup fat-free (skim) milk or fat-free half-and-half

1/2 teaspoon salt

1 small red bell pepper, chopped (1/2 cup)

1 can (4.5 ounces) Old El Paso® chopped green chiles, drained

4 slices fat-free process Ameri can cheese (2 ounces)

1. Cook and drain pasta as directed on package

2. Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Have a fiesta morning, noon or night with this hot omelet for two. Olé!

4 eggs

1/4 cup half-and-half

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons butter or margarine

1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)

1/4 cup Old El Paso® chopped green chiles

Chopped tomatoes, if desired

Sour cream , if desired

Chopped fresh cilantro, if desired

1. Mix eggs, half-and-half, oregano, salt and pepper with fork just until whites and yolks are blended. Heat butter in 10-inch skillet or omelet pan over medium -high heat just until butter is hot and sizzling. As butter melts, tilt pan to coat bottom.

2. Quickly pour eggs into pan. While rapidly sliding pan back and forth over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Sprinkle with cheese and chilies.

3. Fold portion of omelet just to center. Allow for a portion of the omelet to slide up side of pan. Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary. Top with tomatoes and sour cream; sprinkle with cilantro.

Sprinkle this hearty tomato- and cheese-topped casserole with chopped fresh cilantro for bright color and fresh flavor.

1/2 pound lean ground beef

2 1/2 cups uncooked rigatoni pasta (8 ounces)

1 cup Green Giant® Niblets® frozen whole kernel corn

1 jar (24 ounces) Old El Paso® Thick 'n Chunky salsa

1 can (15 ounces) black beans rinsed and drained

1 1/3 cups shredded Mexican cheese blend (6 ounces)

2 medium roma (plum) tomatoes, thinly sliced

1. Heat oven to 350ºF. Grease 4-quart casserole.

2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain.

3. Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese.

4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!

3/4 cup cornmeal

2 cups water

1/4 teaspoon salt

1 egg, slightly beaten

1 can (15 ounces) chili beans, drained

3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)

1/3 cup crushed corn or tortilla chips

1. Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium . Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.

2. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.

3. Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!

3/4- pound beef boneless sirloin steak about 3/4 inch thick

1 medium onion, chopped (1/2 cup )

1/2 cup chopped green bell pepper

1 cup Green Giant® Niblets® frozen whole kernel corn

1/2 cup Old El Paso® Thick 'n Chunky salsa

1 medium zucchini, sliced (2 cups)

1 can (15 ounces) Progresso® pinto beans, rinsed and drained

1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained

1. Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

2. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.

3. Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

Flour tortillas stuffed with a smoky chipotle chili-bean mixture, mozzarella and other tasty fillers will satisfy your lunch or dinner need to munch.

1 large onion, chopped (1 cup )

6 garlic cloves, finely chopped

1 can (15 ounces) black beans rinsed, drained and mashed

1 teaspoon finely chopped chipotle chilies in adobo sauce, drained

4 fat-free flour tortillas (6 to 8 inches in diameter)

1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)

1 large tomato, chopped (1 cup)

1. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and garlic in skillet about 5 minutes, stirring occasionally, until onion is tender but not brown. Stir in beans and chilies; cook until hot.

2. Place one-fourth of the bean mixture on center of each tortilla. Top with cheese and tomato.

3. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Place seam side down on serving platter or plate.

Move over, meat! These roll-ups stuffed with brown rice, black beans and colorful veggies are hearty as can be.

1 1/2 cups Old El Paso® Thick 'n Chunky salsa

1 cup cooked brown rice

2 medium roma (plum) tomatoes, chopped

1 small bell pepper, cut into 1/2-inch pieces

1 can (15 ounces) black beans with cumin, undrained

1 can (7 ounces) Green Giant® whole kernel corn, drained

6 garden vegetable-flavored flour tortillas, (8 inches in diameter)

1 cup shredded Mexican cheese blend (4 ounces)

1. Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches.

2. Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese.

3. Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

Need a change from classic beef stew? Go Mexican with this easy-to-make flavor-packed version that goes together in minutes!

2 pounds beef stew meat

1 can (28 ounces) Progresso® whole tomatoes, undrained

1 cup frozen small whole onions, (from 1- pound bag)

1 teaspoon chili powder

1 envelope (1.25 ounces) Old El Paso® taco seasoning mix

1 can (15 ounces) black beans, rinsed and drained

1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.

3. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

How sweet it is to have something so hearty taste so good!

4 medium sweet potatoes

2 teaspoons vegetable oil

1 small green bell pepper, chopped (1/2 cup )

1 can (15 ounces) black beans with cumin and chili spices, undrained

1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained

1/4 cup sour cream

1 tablespoon chopped fresh cilantro

1. Heat oven to 350°F. Pierce potatoes with fork to allow steam to escape. Bake 50 to 60 minutes or until tender.

2. While potatoes are baking, heat oil in 12-inch skillet over medium-high heat. Cook bell pepper in oil 3 to 5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8 to 10 minutes, stirring occasionally, until hot.

3. Split potatoes and mash slightly. Top each potato with chili. Top with sour cream and cilantro.