Summers Homemade Meals: Flavor-Packed Favorites
Directions
- 1Chop 6 Roma tomatoes, finely dice 1 white onion, chop 1 bunch cilantro, and mince 1 jalapeño (remove seeds for less heat).
- 2Combine chopped tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tsp salt, and juice of 2 limes to make Pico de Gallo.
- 3Mash 4 ripe avocados.
- 4Mince 3 garlic cloves.
- 5Combine mashed avocados, minced garlic, juice of 1-2 limes, a pinch of salt, and 1 tbsp chopped cilantro to make Guacamole.
- 6Serve Pico de Gallo and Guacamole with tortilla chips or fresh veggies for dipping.
- 7Juice 3-4 limes (about 1/3 cup).
- 8Combine lime juice, 1/4 cup sugar (add more if needed), 1 cup ice, 1 cup cold water, and 1/4 cup fresh mint leaves.
- 9Blend everything until smooth.
- 10Strain if desired and garnish with mint.
- 11Sauté 1 lb frozen corn and 2 minced garlic cloves in 1/4 cup butter.
- 12Remove corn mixture from heat.
- 13Stir in 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp Tajín, and 2 tbsp cilantro.
- 14Serve Elote-Style Skillet Corn warm.
- 15Brown 3 lbs ground beef with 2 diced onions, 1 tbsp minced garlic, 1 chopped red bell pepper, and 1 minced jalapeño.
- 16Add 1 tbsp chili powder, 1 taco seasoning packet, salt, and pepper to taste.
- 17Add 4 cans drained chili red beans, 2 cans drained red kidney beans, 1 can diced tomatoes, and 1 heaping spoon tomato paste.
- 18Simmer for 30–45 minutes.
- 19Serve Loaded Beef & Bean Chili hot with your favorite toppings.
Ingredients
- 6 Roma tomatoes, chopped
- 1 white onion, finely diced
- 1 bunch cilantro, chopped
- 1 jalapeño, minced (remove seeds for less heat)
- 1 tsp salt
- 2 Juice of limes
- 4 ripe avocados, mashed
- 3 garlic cloves, minced
- 1 -2 Juice of limes
- 1 pinch salt
- 1 tbsp chopped cilantro
- 3 -4 limes
- 0.25 cup sugar
- 1 cup ice
- 1 cup cold water
- 0.25 cup fresh mint leaves
- 1 lb frozen corn
- 2 garlic cloves, minced
- 0.25 cup butter
- 2 tbsp chopped cilantro
- 0.5 cup mayonnaise
- 0.25 cup sour cream
- 1 tsp Tajín
- 3 lbs ground beef
- 2 onions, diced
- 1 tbsp garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, minced
- 1 tbsp chili powder
- 1 taco seasoning packet
- Salt
- pepper
- 4 cans chili red beans (drained)
- 2 cans red kidney beans (drained)
- 1 can diced tomatoes
- 1 heaping spoon tomato paste
Equipment
tortilla chipsfresh veggiesice cold carafecutting boardskillet
Tips
- For Pico de Gallo, remove seeds from jalapeño for less heat.
- For Mint Limeade Refresher, blend until smooth and strain if desired. Garnish with mint.
- For Elote-Style Skillet Corn, serve warm.
- For Loaded Beef & Bean Chili, serve hot with your favorite toppings.
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