Mexican Pozole

1/2 lb ground chicken
1/2 lb ground lean beef
10 C water
1 Tbsp annato (also called achiote), optional, for coloring
1 bay leaf
1 small onion, chopped
1/2 C green pepper, chopped
1 tsp mint
2 small tomatoes, chopped
1/2 tsp oregano
4 Tbsp instant corn flour
1/2 tsp black pepper
2 cloves garlic, minced
1/2 tsp salt
2 medium carrots, chopped
2 C cabbage, chopped
2 celery stalks, chopped
1 package (10 oz) frozen corn
2 medium zucchini, chopped
1 medium chayote, chopped (added zucchini can be used instead)
1/2 C cilantro, minced

Mexican Lasagna

This festive twist on lasagna—and a quick weeknight meal—will make your family cheer “olé!”

10 6-inch corn tortillas
2 C canned low-sodium black beans, rinsed
4 C Super Quick Chunky Tomato Sauce (Leftover Friendly)
1½ C Monterey Jack cheese, grated
1 bag (10 oz) baby spinach leaves, rinsed
2 C grilled chicken, diced (Leftover Friendly)
2 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
Nonstick cooking spray