MEXICAN SKILLET DINNER

                                       ~Ingredients

• 12 ounces chorizo or pork sausage
• 2 cups frozen whole kernel corn
• 1 14 1/2ounce can diced tomatoes, undrained
• 1 cup uncooked instant rice
• 1/2 cup water
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 15 ounce can pinto beans, rinsed and drained
• 3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese (3 ounces)

                                                             ~Directions

• Remove casing from sausage. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Drain in a colander; set aside.
• Add corn, tomatoes, uncooked rice, the water, chili powder, and cumin to skillet. Bring to boiling; reduce heat.
• Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender.
• Stir in beans and cooked sausage; heat through.
• Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.

Mexican beef stew

2 tablespoons olive oil
2 1/2 lbs. (about 1 kilo) oxtails, cut into 2-3″ lengths 1/2 onion chopped 1 clove garlic,
minced water to cover, about 2-3 quarts/liters

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic,
minced 2 potatoes,
peeled and chopped 1/2 lb. (.25 kilo) green beans, cut into 2″ length
4 tomatoes, chopped
1 teaspoon chipotle chile with adobo sauce, seeded and finely minced
salt to taste
cilantro for garnish

1. Heat oil in a large, heavy-bottomed pot and brown oxtails.
2. Add onion and garlic and cook until tender.
3. Add water to cover and simmer for 1 hour or pressure cook for 20 minutes.
4. Remove meat to cool. When cool enough to handle, pull meat from bones, and cut into bite-sized pieces. Pour off stock and skim most of the fat from the surface, reserving meat and stock.
5. In the same pot, heat oil over medium-low heat and cook chopped onion and garlic until translucent.
6. Add potatoes and stock and bring to a simmer over medium heat. Cook for 10 minutes. Add green beans, tomatoes and chile and cook until all vegetables are tender.
7. Salt to taste. Garnish with chopped cilantro.