Dinner Menu 6, Dinner Menus with Complete Recipes

2 cans refried beans with no whole beans
1 16 0z. carton sour cream
2 packages taco seasoning
1 head shredded lettuce
2 tomatoes chopped
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup ripe olives, sliced
2 avocados, peeled and smashed
tortilla chips

On a large platter place refried beans and spread out evenly, add taco seasoning to sour cream and spread mixture over beans. Add avocados as next layer, then follow with shredded lettuce, tomatoes, cheese and ripe olives. Serve with tortilla chips for dipping.

Soup

Tortilla Soup

2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 14 oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
salt and pepper to taste

Sauté garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5-10 more minutes. Ladle into bowls and top with cheese and fresh diced tomato.

Main Course

Grilled Tuna Tostados

6-8oz. Tuna steaks
6 tbsp. olive oil
2-8o oz. cans black beans
6 limes
1tsp. salt
1tsp. cumin
8 sprigs cilantro
3 large tomatoes chopped (or 8 Roma tomatoes chopped)
6 oz. crumbled goat cheese
2 cups Salsa Fresca (see below)

Marinate tuna steaks in 4 tsp. olive oil and cilantro. Grill tuna over charcoal grill (eight minutes, turning once) or broil in oven for same time. Put black beans in bowl and mash with large spoon. Leave some of the beans whole. Saute beans and tomatoes in 2 tsp. olive oil. Add salt and cumin to beans and cook for 5 minutes on medium heat. Heat tortillas in microwave for one minute or until just hot. Put tortilla on plate and spoon bean and tomato mixture on tortilla. Place tuna on top of beans and crumble goat cheese on tuna. Top with Salsa Fresca and serve with lime quarters.

Sunburst Salad

3 oranges peeled and chopped
3 bananas sliced
1 tomato, chopped
1 small red onion, thinly sliced
1 garlic clove, minced
1 14 0z. can pineapple chunks with juice
2 large avocados, peeled and diced
1 14 oz. can white corn, drained
1/2 cup fresh cilantro, chopped
1 green pepper seeded and sliced
2 Tbsp. lime juice

In a large bowl combine all ingredients. Refrigerate for 2-3 hours to allow the flavors to blend. Great taste!

Salsa Fresca

6 medium tomatoes
4 tbsp. chopped cilantro
1/2 cup beer
3 tsp. salt
1 medium onion chopped
2 fresh jalepeno peppers minced with seeds removed
3 tsp. fresh lime juice
2 tsp. sugar

Combine all ingredients, put in refrigerator and allow flavors to blend for at least two hours before serving.

Dessert

Flan with Almonds

1/2 cup brown sugar
4 eggs
1- 10 1/2 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 tbsp. water
1 cup slivered almonds, chopped

Combine sugar and water in saucepan. Stir constantly over medium heat until sugar caramelizes. Put mixture in cake pan and swirl to coat bottom of pan. Blend remaining ingredients at high speed for 20 seconds. Pour over caramelized sugar. Cover pan and place into larger pan containing enough hot water to cover 2 inches up outside of smaller pan. Bake at 350 degrees for one hour. Remove small pan from water and allow to cool uncovered for 45 minutes. Place serving dish upside down on pan and quickly flip over. Shake gently to loosen custard.