Quick and Easy
Mexican Recipe

Quick and Easy Mexican Recipe These days it seems everyone is in such a hurry, it’s no wonder no one has the time to eat right—with the following two selections from the best of our quick and easy recipe collection you won’t have an excuse any longer to load up on foods that nutritionally less than sound.

Each quick and easy recipe features ingredients from the major food groups, loaded with lots of healthy vegetables. In addition, you’ll find that these quick and easy recipes are the ultimate when it comes to simplicity.

Recipe 1

Quick and Easy Mexican Recipe (Mexican Chicken)

INGREDIENTS:
* 4 skinless, boneless chicken breasts
* 1 cup salsa
* 1 cup shredded Cheddar cheese
* 1 clove garlic, minced
* 1 pinch salt
* 1 pinch ground black pepper
* 1 pinch ground cumin

* For an added kick, try adding some sliced veggies such as squash and zucchini to this quick and easy Mexican recipe.

DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste and add to hot skillet. Cook until brown on both sides and no longer pink (10 to 15 minutes). Transfer meat to 9 x 13 inch baking dish or casserole dish, top with salsa and cheese and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes (until cheese is bubbly and starts to brown.).

Recipe 2

Quick and Easy Mexican Recipe (Mexican Soup)

INGREDIENTS:
* 3 cooked, boneless chicken breast halves, shredded
* 1 (15 ounce) can kidney beans
* 1 cup whole kernel corn
* 1 (14.5 ounce) can stewed tomatoes
* 1/2 cup chopped onion
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1 (4 ounce) can chopped green chile peppers
* 2 (14.5 ounce) cans chicken broth
* 1 tablespoon ground cumin

DIRECTIONS:
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chilies, broth and cumin in a large pot over medium heat. Simmer 45 minutes.

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