Apr 3, 2011

Southwest Corn Salad

This is SO delicious... I have made it twice, and has been a huge hit both times!

3 cans corn. drained
1 can black beans, drained and rinsed.
1 sm. can green chilies
1 cup mayo
1/4 cup ranch dressing
1 cup cubed cheddar - cut into pieces a little bigger than the corn
1 pkg bacon, crispy and crumbled
1 bunch green onion, diced (Green only)
1/2 cup finely chopped cilantro
1 bag Chili Cheese Fritos
salt and pepper to taste

mix together everything, except the Fritos. Chill in fridge until serving. Add the Fritos just before serving.

Albondigas Soup

Meatballs (I made them the day before and stored covered in the fridge on the cookie sheet)
1 lb, lean ground beef
2 links chorizo sausage, removed from casing (not the cooked kind)
2 eggs beaten
4 garlic cloves, minced
1 carrot, shredded
1 to 1-1/2 cups cooked rice
2/3 cup chopped cilantro
salt and pepper to taste
2 tsp ground cumin

6-8 cups chicken broth
1 minced onion
3-4 celery stalks, chopped
1 16 oz. can diced tomatoes
1 tsp ground cumin
1 tsp oregano
1/2 cup chopped cilantro
4 carrots sliced
2 zucchini sliced
1/2 head cabbage, chopped
salt & pepper to taste.

Make the meatballs first. Combine everything together and form 1" meatballs. Make sure you roll them tight so they dont fall apart. Place them onto a lightly greased cookie sheet. Bake at 350 about half hour or until cooked through.

In a soup pot, combine onion, carrot, celery and 1/2 cup broth. Cover and let them cook 10 minutes. Add the remaining ingredients, and the meatballs and simmer covered until vegetables are cooked. Enjoy! this also freezes very well!