Photo: Randy Mayor; Styling: Cindy Barr

This simple menu is ideal for casual gatherings where you can set up a buffet. To spice up the corn bread, leave the seeds in the jalapeño. Serves: 8

Anasazi and Black Bean Chili


Southwest corn bread
Combine 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy) and 1/2 teaspoon ground cumin in a medium bowl. Combine 1/3 cup 2% reduced-fat milk, 2 tablespoons finely chopped seeded jalapeño pepper, and 1 large egg, stirring with a whisk. Add milk mixture to muffin mix mixture; stir in 1/2 cup reduced-fat shredded Mexican-blend cheese. Spoon into an 8-inch square baking pan. Bake at 400º for 25 minutes or until a wooden pick inserted in center comes out clean.
Romaine and tomato salad

Mexican amber beer

March 18, 2010

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