Oven baked chicken fajitas

I recently discovered this recipe on Pinterest, and I think my love for fajita making has been taken to a whole new level. I've had a recipe for years that I used to love to make, but it required a little more time, and because everything was sautéed, I didn't like how my house smelled like fajitas for a couple of days afterwards. For that very reason, I haven't made fajitas in a long time, even though we love them. I had tried one recipe for making fajitas in the oven years ago, but wasn't very impressed with the flavor. But for some reason, this one looked good, and since I'm always searching for easy recipes these days, I thought I would give it a try. My entire family loved these. These are prepped in minutes. I love to put these together when my kids are in nap/rest time and let them sit covered in the fridge until I need to put them in the oven...it makes dinner so easy! This is a very healthy meal, too! The seasonings are things you already have in your pantry and are so much healthier than store bought fajita mixes, they bake up quickly, and the chicken and vegetables all come out perfectly. I've already made these twice and they are my new go-to fajita recipe. These are delicious with with whole wheat tortillas and make such a healthy meal. I usually serve them with spanish rice and something green. MAKE THESE! You won't be disappointed and will love how easy they are.

Oven baked chicken fajitas

adapted from Real Mom Kitchen

I N G R E D  I E N T S :

2 pound boneless, skinless chicken breasts or tenders, cup into strips

2 Tbsp vegetable or canola oil 

2 tsp chili powder (plus a little more for sprinkling over top)

2 tsp cumin (plus a little more for sprinkling over top)

1/2 tsp garlic powder (plus a little more for sprinkling over top)

1/2 tsp dried oregano (plus a little more for sprinkling over top)

1/4 tsp salt (plus a little more for sprinkling over top)

juice of one lemon or lime (optional but I like the slight added zing it gives)

1 (15 oz) can diced tomatoes with green chills (I use mild, because I don't like much heat)

1-2 medium onions, sliced

1 large bell pepper, seeded and sliced (or you can use half a green and half a red)

12 flour tortillas (we use whole wheat)

Toppings such as cheese, sour cream, and guacamole, if desired

D I R E C T I O N S  :

Preheat the oven to 400 degrees.

Place chicken strips in a greased 13x9 baking dish (I use a glass dish and don't have to grease it)

In a small bowl, combine seasonings, oil, and lemon/lime juice. Stir together.

Drizzle most of the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and sprinkle remaining spice/oil mixture. Mix together to combine everything.

Stir a little bit of each seasoning over the top of the dish just before baking. 

Bake uncovered for 20-25 minutes or until chicken is cooked through and vegetables are tender.

Serve on tortillas with desired toppings.

Queso Blanco

As I mentioned in my last post, I brought this, along with fresh salsa, to the cooking club I recently joined. Both were great, and I found myself unable to stop eating this queso! I had to refrain from stuffing myself with it, and definitely enjoyed the leftovers at home two days later!! I tried this recipe because it claims to taste just like the stuff at mexican restaurants, and I wholeheartedly agree! I thought it was fabulous and will certainly be using it as my go-to queso dip from now one. One huge perk to this recipe is that it is so extremely easy to make...just dump the ingredients in a microwave-safe bowl, and cook in the microwave. I highly recommend trying this one! Both recipes are from Pennies on a Platter, and both were delicious!

Queso Blanco

from Pennies on a platter

I N G R E D I E N T S :

1 1/4 lb block white american cheese (Land O' Lakes brand preferred. Find in the deli at your grocery store but do not have them slice it).

1/4 cup diced green chills (I used canned)

2 pickled jalapeños, chopped (these can be found in cans/jars)

1 ounce pickled jalapeños juice (from above ingredient)

2/3 cup whole milk (I used 2% as it was all I had)

1/2 cup cold water

pinch of cumin (optional)

D I R E C T I O N S :

Toss all ingredients in a microwave-safe bowl and microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery after the first few stirs, but should come together as a nice runny dip after all the cheese is melted. (If you do not have a microwave, you can cook this on medium-low on the stove top, too). 

Serve immediately! To reheat, simply reheat in the microwave, stirring every 30 seconds until creamy and hot.

Delicious fresh salsa

I recently joined a cooking club, and our first dinner was this past Friday night. Each dinner will focus on a different theme, and this first one was mexican food. I offered to bring the appetizers because I was wanting to try two new recipes: fresh salsa, and queso blanco. In this post, I'll be sharing the salsa, and my next post will feature the queso. Both were very easy and delicious! Everyone was very complimentary of the salsa, so I would have to say it was a success! 

Fresh Salsa

From Pennies on a platter, originally from Annies Eats

I N G R E D I E N T S :

2 fresh jalapeño peppers, seeded and coarsely chopped (I only used one, & took out all seeds because I don't like hot salsa, but I think even with two you would be fine because the seeds are what give it heat.)

4 cloves garlic, peeled and halved

2 large vine-ripened tomatoes

1 (28 oz) can diced tomatoes, drained

2 Tbsp. red wine vinegar

1 Tbsp. cumin

1/2 yellow onion, peeled and coarsely chopped

1/4 tsp. salt

1/2 tsp. ground cayenne pepper

1/4 cup fresh cilantro leaves

juice of one lime

D I R E C T I O N S :

Combine the jalapeños and garlic in the bowl of a food processor and process until fine chopped (scraping down the sides of the bowl as necessary). 

Add all other ingredients then process in one-second pulses until the salsa is at your desired consistency (about 3-5 pulses). 

Transfer to an airtight container and refrigerate at least 2 hours before serving (the last 20-30 minutes, it's a good idea to sit it out at room temperature so that it's not so cold and also for best flavor).

Will keep for up to two weeks.

chicken tortilla soup

I am starting to long for fall. These hot, summer days have just about gotten to me! Soup is something I love in the fall, but I actually love it all year round, too. Yesterday, chicken tortilla soup started sounding so good, so I decided to make it. My friend Natalie gave me this recipe several years back, and I've been enjoying it ever since! It's super simple, healthy, and delicious.  Adjust the seasonings to your taste and to how spicy/hot you want it. I like my soup mild, so the amounts listed are more to my preference.

I completely forgot to take a picture!

Chicken Tortilla Soup

from Natalie

I N G R E D I E N T S :

1.5 (or less) chicken, boiled and shredded

15 oz. can whole or diced tomatoes {or 5-7 fresh tomatoes, diced}

15 oz. can enchilada sauce

1 large onion, sliced thin

6 stalks celery, sliced thin 

4 oz. can chopped green chilies, drained {or 1 large Anaheim pepper}

a few minced garlic cloves {I use 2-3}, minced

60 oz. chicken broth

2 tsp. cumin {or more, if you like}

2 tsp. chili powder {I use less}

1 tsp. salt

1/2 tsp. pepper

few dashes Mexican seasoning {I don't really use this}

1/2 cup salsa

fresh cilantro {optional}

10 oz. package frozen corn

cream, to taste

D I R E C T I O N S :

Boil chicken until cooked through.

In a separate pan, saute onion and garlic in olive oil before adding chicken and remaining ingredients.

Bring to a boil on medium heat; reduce heat to low and simmer. I usually let it simmer for an hour or so, 

making sure celery is tender and flavors have been well combined.

Adjust seasonings to taste.

Garnish with cheese, cilantro, avocado, chips, lime, etc.

mexican lasagna

The picture just doesn't do this dish justice!

Have you ever had mexican lasagna? I never had, but I thought it sounded good. I searched for the right recipe, but just never found one that sounded exactly like I wanted. So, I looked at several variations, thought about how I would want one to taste, and came up with my own. I wasn't sure how it would turn out, but I knew we would would either love it or hate it! So, I was pleasantly surprised to hear my husband immediately say how much he loved it, and that he could eat it all the time. Yay! He even said, "you need to put this one on the blog!". That said, I knew it must be worthy of a post. This lasagna has the basic makeup of a traditional lasagna, but uses southwestern and mexican flavors and ingredients instead. This recipe makes 1 9x12 lasagna, but I divided it up into 8x8 pans and somehow managed to get 3 8x8's out of it by using slightly thinner layers. Two went into the freezer and we can't wait to eat them soon, and I will definitely be making this again!

Mexican Lasagna

I N G R E D I E N T S :

2 Tbsp. oil (I used XVOO)

1 clove of garlic, minced

1 onion, chopped

1 bell pepper chopped

1 lb ground beef

Taco seasoning-one package, or click here for a make-your-own substitute

1/2 cup water

28 ounce diced tomatoes, drained (you might leave a little water, but drain most of it)

1 14-oz can of tomatoes and green chilis (rotel...and I used mild because I didn't want a lot of heat)

1 cup salsa, divided into two 1/2 cups

15 oz ricotta (I know, this is an italian ingredient, but the flavor and texture does go well with the dish)

1/2 cup sour cream

2 cups frozen corn, thawed

8 tortillas (i used whole wheat, but just use whichever type you prefer)

16 oz monterey jack cheese

D I R E C T I O N S :

In a large pot or dutch oven over medium high heat, saute onion, garlic, and bell pepper until tender. 

Add in ground beef, and cook thoroughly. I usually turn the heat up to high halfway through, and I also stir it the entire time so it will break up well. Once beef is completely cooked, drain off fat. 

Add taco seasoning, 1/2 cup water, and turn heat to low, stirring and letting simmer for 3-5 minutes.

Add tomatoes, rotel, and 1/2 cup of the salsa. Let everything simmer for around 15 minutes, or longer. I let it simmer uncovered so that the liquid will reduce. If you don't have much liquid, then you can cover it and let it simmer.

Meanwhile, in a separate bowl, combine sour cream, remaining 1/2 cup of salsa, and 2 cups of corn together, and stir well.

Preheat oven to 350 degrees F.

Once the sauce has had time to cook and reduce a little, begin assembling your lasagna. Using a slotted spoon for the sauce, place a small layer of sauce in the bottom of your baking dish. 

On top of the sauce, make a layer of tortillas (where you would normally use lasagna noodles). I used 1 large tortilla for every layer in my 8x8 pans, but if you have a 9x12 you will need two large tortillas, side by side. You can break them up into strips, or leave them whole (I left them whole because they get cut up anyway). 

On top of the tortillas, place a thin layer of the ricotta/salsa/corn mixture. Then sprinkle some of the monterey jack cheese. Repeat layers in the following order: Tortillas, meat sauce, ricotta mixture, and monterey jack. You'll make 3-4 complete layers, depending on how much of everything you use per layer and how many tortillas use have (just like a lasagna). You should end with one last layer of tortillas, sauce, ricotta mixture, and then a generous layer of monterey jack.

Place in oven, and bake at 350 for 30-45 minutes, or until cheese is bubbly but not overly browned.

This is a great dish to freeze, so if you are making it for just 2-3 people, you can always break it up into 2 or 3 8x8 pans and freeze some of it instead of just keeping it around for leftovers all week. 

Make your own taco seasoning

Do you like Taco Seasoning but sometimes find yourself lacking that little packet right when you need one, or wanting a version that is lower in sodium and possible ingredients like MSG? I found a great substitute online, and have been using it nearly every time I need a package. It makes about 2 Tbsp, and can be substituted for a package of the store bought packages.

Taco Seasoning, found here at allrecipes.com

I N G R E D I E N T S :

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. red pepper flakes

1/4 tsp. dried oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. salt

1 tsp. pepper

D I R E C T I O N S :

Combine ingredients and use in place of a packet from the store. Or, make a larger version of this recipe all at once, and store in a jar. Use 2 Tbsp. to substitute for a packet.

Texas flour tortillas

Did you know you can make your own tortillas? Well, I never knew it could easily be done until I saw two of my friends, Katie and Amber, post this recipe on their blogs. This was exciting to me because I really don't like paying around $3 for store bought whole wheat tortillas that taste so-so, and also because homemade anything is usually healthier. Home made tortillas are very simple; you do not have to be a fabulous baker to accomplish making these! You can make them pretty quickly, and even freeze them with pieces of wax paper in between them. This will definitely save you money, too. 

The only change I made was that I used all whole wheat pastry flour instead of using any all-purpose flour, but it just depends on what type of flour you wish to use (all purpose flour will lend the softest texture, but whole wheat flour is most nutritious). I also made 10 tortillas, rather than 12, out of this recipe, just so they would be slightly thinner. My changes are in italics.

Texas Flour Tortillas

original recipe from the Homesick Texan 

I N G R E D I E N T S :
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour) (this is where I used 2 cups whole wheat pastry flour instead)

1 1/2 teaspoons of baking powder

1 teaspoon of salt

2 teaspoons of vegetable oil

3/4 cups of warm milk

D I R E C T I O N S :

Mix together the flour, baking powder, salt and oil.

Slowly add the warm milk.

Stir until a loose, sticky ball is formed.

Knead for two minutes on a floured surface. Dough should be firm and soft.

Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

After the dough has rested, break off eight sections (I made 10 slightly thinner ones), roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

Keep cooked tortillas covered wrapped in a napkin until ready to eat.

Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.

While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.

Sweet Potato Burritos

If you are thinking "I don't know about this one...", don't stop reading. This is a good recipe. 

I have to admit: This dish didn't sound all that appetizing to me when I first heard about it. In fact, my fear was that it would probably taste too... "healthy".  You know what I mean. But, I've seen this recipe pop up a few different times on various blogs and have a good friend who loves it, so last night  I decided to give it a try. Even though the title of this dish didn't entice me, once I started looking through the ingredients, it sounded like it might be good and would surely be really healthy and interesting. The results? We all really liked it! It is surprisingly a great dish. It's super easy, super cheap, super quick, super healthy, and it even supposedly freezes very well. So, I would have to say that I was really impressed by this little recipe and will definitely make it again. It was also very filling; I made 4, thinking we would each eat two (with my child eating a little bit of mine), but we only ate 1 each and kept the other two for leftovers because we were full off of 1 burrito, some spanish rice, and steamed broccoli. This is a great dish to have for a veggie night, which we try to do 2-3 times a week, or even as a mexican type dinner. It's very similar to a bean and cheese burrito, but the sweet potato gives it extra flavor, a great texture, and, of course lots of nutrients.

Sweet potato burritos

Adapted from a recipe found here at All Recipes

I scaled the recipe down on the website to calculate the amounts needed for 4 servings, rather than 12.

The recipe below is for 4 servings.

I N G R E D I E NT S :

1 teaspoon vegetable oil ( I used XVOO)

1/3 onion, chopped

1-1/3 cloves garlic, minced

2 cups canned kidney beans, drained (I used dried kidney 

beans and soaked them overnight before cooking, but you 

can use canned if you like)

2/3 cup water

1 tablespoon chili powder

3/4 teaspoon ground cumin (I added a bit more)

1-1/4 teaspoons prepared mustard

1/3 pinch cayenne pepper, or to taste (I left this out)

1 tablespoon soy sauce

1-1/3 cups cooked and mashed sweet potatoes

4 (10 inch) flour tortillas, warmed

2-1/2 ounces shredded Cheddar cheese

D I R E C T I O N S :

Preheat oven to 350 degrees F.
Heat oil in a medium skillet, and saute onion and garlic 

until soft. Stir in beans, and mash. Gradually stir in water, 

and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy 

sauce. Cook until thickened.Once I mashed the beans 

and onion, I added extra cumin, along with some salt, garlic 

powder, and onion powder for more flavor and really liked it. 


Divide bean mixture and mashed sweet potatoes evenly 

between the warm flour tortillas. Top with cheese. 

Fold up tortillas burrito style, and place on a baking sheet. 

I put cheddar cheese in the tortillas rather than on top. 

It's just a matter of preference.
Bake for 12 minutes in the preheated oven, and serve.

Taco Soup

I recently had lunch with a friend, and she served this tasty soup. It's very easy; all you do besides brown the beef is dump the other ingredients in.

Taco Soup

I N G R E D I E N T S :

1 lb. ground chuck
1 (16 oz) can black beans
1 (16 oz) can red beans
1 (16 oz) can pinto beans
1 (10 oz) can Rotel tomatoes with green chilies (I use mild)
1 can white shoepeg corn
1 pkg dry Hidden Valley Ranch Dressing Mix (original)*
1 pkg Taco Seasoning mix**
2 (16 oz) cans water

*Here is a substitute for ranch dressing mix if you don't want to buy a packet.
**Here is a substitute for taco seasoning mix.

D I R E C T I O N S :

Cook and drain meat in dutch oven or soup pot. DO NOT DRAIN CANS. Add remainder of ingredients and stir well. Bring soup to a boil and simmer 30-45 minutes. Stir occasionally.

Serve with choice of:
Sour cream (I think this is a must-it really brought the flavors together and gave it a creamy finish)
Grated cheddar cheese (so yummy)
Salsa
Chips-I used Tostitos

Southwestern Salad

A friend made this at a recent dinner, and I immediately asked for the recipe. It is delicious! I love the quesadilla explosion salad at Chilis, and this one reminds me of it, only without chicken and, actually, I kind of like it better. I think the dressing is delicious. I crave this salad!

I haven't done this, but you could also make some easy cheese quesadillas to go along with this, and even marinate some chicken in the dressing and grill it if you wanted to add even more to the salad.

Southwestern Layered Salad
source unknown

I N G R E D I E N T S :

for the dressing:

1/3 cup chopped cilantro
1/2 cup lime juice (I didn't have quite enough juice-you probably need 4 limes to get enough)
1/2 cup olive oil
1/2 cup sour cream
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper


for the salad:
1 (16-ounce) package of romaine lettuce, shredded ( I used one head romaine instead)
5 plum tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 small red onion, finely chopped (I only used half of a red onion, and it seemed like plenty)
1 (8-ounce) package of shredded Mexican 4-cheese blend
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (6-ounce) can sliced black olives, drained (I accidentally got chopped and it's almost like minced olives...it's fine but sliced would be better)
2 cups crushed tortilla chips
garnish-fresh cilantro leaves
*I think this is also delicious with chopped avocado

D I R E C T I O N S :

Layer lettuce and the next 7 ingredients. Garnish, if desired, and serve immediately with southwestern vinaigrette. If you are going to keep this salad on hand in the fridge for a few days, it is best to wait and add the chips, cheese, and dressing until each time just before serving so it does not get soggy.

Southwestern Vinaigrette

This dressing is delicious and easy to make. Serve with Southwestern Salad.

Southwestern Layered Salad
source unknown

I N G R E D I E N T S :

for the dressing:

1/3 cup chopped cilantro
1/2 cup lime juice (I didn't have quite enough juice-you probably need 4 limes to get enough)
1/2 cup olive oil
1/2 cup sour cream
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

D I R E C T I O N S :

Combine all the ingredients and blend in a food processor or blender until smooth, stopping to scrape down sides.

delicious chicken fajitas

This is by far one of my very favorite meals to make. I found this recipe from the Maker's Diet book-it's the only recipe I've made from it, but it is delicious, and I seriously do not think it can be beat as far as other fajita recipes go. The marinade is great with lots of flavor, and the meal is really nutritious! Great with corn and spanish rice. And it makes great leftovers, too.

Adapted from The Makers Diet

I N G R E D I E N T S :

2 lb. chicken breast cut into strips about ¼- ½“ thick
6 Tbsp. extra virgin olive oil
½ cup lemon or lime juice
¼ cup pineapple juice (optional, but I always use this)
4 garlic cloves, peeled and mashed
½ tsp. chili powder
1 tsp. dried oregano
½ tsp. dried thyme
1 red pepper and 1 green pepper, seeded and cut into strips *
2 medium onions, thinly sliced
Extra virgin olive oil
Melted butter
Whole wheat tortillas
Garnishes such as sour cream, cheese, tomatoes, etc.

D I R E C T I O N S :

Make a mixture of oil, lemon or lime juice, pineapple juice, garlic, and spices; mix well with the meat. Marinate chicken for several hours.

Remove chicken from marinade with a slotted spoon so that the marinade drips back into the bowl so it can be used for the vegetables.

Slice the red and green pepper and onions, and pour into a bowl with the leftover marinade. Stir marinade over the vegetables to coat.

Using a heavy skillet (I always use a cast iron skillet for these and think everything turns out great), sauté the meat, a batch at a time, in olive oil.

Once the chicken is finished cooking, transfer to a platter and keep warm in the oven, or cover with foil.

Meanwhile, saute the onions and peppers in the skillet until desired tenderness. If using mushrooms, add them in after the onions and peppers are beginning to soften, because they don't take as long to cook. I usually sprinkle some extra salt, pepper, cumin and chili powder over the vegetables for extra flavor while they are cooking.

Heat tortillas briefly in a heavy cast-iron skillet and brush with melted butter (I usually skip this step and just microwave them for a few seconds).

Serve meat mixture with tortillas and garnishes.

*I also have add one package of sliced mushrooms to the vegetables.
**The fajitas are good with cheddar cheese, but I especially love using Monterey Jack.

blue corn chip casserole and sauteed corn

Tonight I tried this new recipe, and it was pretty tasty and very, very easy to make! I'm not a big casserole person, but this one sounded good, honestly, just because I love those blue corn chips by Garden of Eatin, and I thought they would be good in a mexican casserole dish. I altered the original recipe somewhat, so I'll just put the adapted version on here. My husband really liked this dish a lot, so I'm sure I'll be making it again. It's not the most nutritional meal I've made, but that's okay. A casserole can't hurt every now and then, can it?
I made this with spanish rice, spinach (had to have something green...), and sauteed corn, which I have also included the recipe for.

BLUE CORN CHIP CASSEROLE
Adapted from The Christmas Cottage Cookbook

I N G R E D I E N T S :

1/3 cup onion
1 lb. chicken (original recipe says to use chicken or ground beef)
1 tsp. oil
1/2 tsp. garlic salt (or more, to taste)
1/2 tsp. cumin (or more, to taste)
1/2 tsp. chili powder (or more, to taste)
2 (8-oz) cans tomato sauce *
1 cup ricotta cheese (original calls for cottage cheese, but i always prefer ricotta in dishes)
1 cup sour cream
1 (4-oz) can chopped green chilies
1 cup black olives (I did not use these)
1 (8-oz) bag blue corn chips (I like Garden of Eatin much better than other brands)
1 lb. Monterey Jack Cheese, shredded

D I R E C T I O N S :

If using chicken, boil or poach, and then chop up. Place in skillet along with a small amount of oil and the onions. Sprinkle the chicken and onions with garlic, cumin, and chili powders, and brown until onions are soft and clear (if using beef, you would simply brown the beef with the onions instead of cooking it beforehand).
Add tomato sauce and simmer for about 15 minutes.
Combine ricotta cheese, sour cream, chilies, and olives (if using) in a small bowl; mix well. Crush chips and place a layer in the bottom of a 3-quart casserole dish. Top with a layer or meat mixture, then a layer of cheese mixture, and then a layer of shredded cheese. Repeat layers and end with the chips (oops...I did not see that last part, so I didn't have any chips left and just ended with the shredded cheese).
Bake in 350 degrees oven covered for 35-40 minutes and then uncover and bake for remaining 10-15 minutes.

*I did not think I had enough sauce and chicken to really spread over the whole pan twice. I would add a third can of tomato sauce and even some extra chicken next time ( I think I had a pound, but I may have had just under).



Sauteed Mexican Corn
This is just a little side dish I threw together, because I can't ever come up with good vegetable sides for mexican food. I found a similar recipe on allrecipes.com and tweaked it. I don't have precise measurements, but it's very easy to make.

I N G R E D I E N T S :

oil
frozen corn
about 1/3 cup onion
chili powder
garlic powder
cumin powder
salt
pepper

D I R E C T I O N S :

In a cast-iron skillet, saute onion in oil until onion is soft and clear. Add frozen corn and stir so that it is coated with a little of the oil. Sprinkle chili, garlic, and cumin powders, along with salt and pepper, to taste. Saute on medium-high heat for about 10 minutes, or until corn is heated and starting to brown just a little bit on some of the edges.