Using up taco leftovers

Tacos are frequently made in my household because they are quick, easy, and everyone enjoys them. Rather than using the leftovers from this past week for more tacos, I made them in to "Mexican Squares" for tonight's dinner. The only thing I needed to make for tonight's meal was cornbread. Everything else I had already cooked and was able just to reheat the ingredients.

Mexican Squares (adapted from Pampered Chef All the Best)
1 pkg corn bread muffin mix (plus ingredients to prepare bread)
1 can fat-free refried beans
1 garlic clove, pressed
1 Tbls southwest seasoning
1 can pitted ripe olives, drained and chopped
sliced tomatoes (optional)
shredded cheese
sour cream
leftover taco meat


Bake corn bread according to package directions in a 8x8 pan. In mixing bowl combine refried beans, garlic, and southwest seasoning. After removing corn bread from oven, spread the bean mixture over the top. Heat up the leftover taco meat, then spread over the bean mixture. Top with cheese, tomatoes, and black olives (I also topped with leftover black beans). Serve with sour cream or any other taco toppings you prefer.

A Mexican Wednesday dinner...

Pork Tacos
1 cup salsa verde (green salsa)
1 cup chopped cilantro
3 cups thick shreds cooked pork loin (from Pork with Mole Sauce recipe)
8 corn tortillas (heated according to package directions)
1 cup finely shredded lettuce
1 cup diced tomato

Mix salsa and cilantro in a microwave-safe bowl. Add pork; toss. Cover and microwave until hot. To make tacos, fill warmed tortillas with pork mixture, then add lettuce and tomato.

Per serving: 356 cal, 33 g pro, 30 g car, 4 g fiber, 11 g fat (4 sat), 84 mg chol, 362 mg sod

**Review: After just eating these tacos, I would leave half of the cilantro out of the recipe. The flavor of the cilantro overpowered the meat...should be called "Cilantro Tacos!"

Bean Quesadillas

1 can (16 oz) kidney beans, rinsed and drained

4 flour tortillas (6 inches)

1/2 cup salsa

1/2 cup chopped pepper

1 jalapeno pepper, seeded and chopped

1 to 2 garlic cloves, minced

1 cup shredded Mexican cheese blend

1/8 tsp hot pepper

1 1/2 tsp minced fresh cilantro

Mash beans until almost smooth; spread over two tortillas. Layer each with salsa, pepper, jalapeno, garlic, cheese, hot pepper sauce and cilantro. Top with remaining tortillas. Place on an ungreased baking sheet. Bake at 305 degrees for 8-10 minutes or until cheese is melted. Cut each quesadilla into four wedges. Makes 4 servings.

Review: I guess overall, I wasn't very pleased with tonight's dinner. The cilantro was too strong in both recipes, and the quesadillas just had way too much "stuff" in them. The salsa made them a little wet and I prefer "simple" quesadillas, with at most 4 ingredients; maybe you'll enjoy them though!