It Takes Two to Taco

Southwestern dishes are a great way to spice up your cooking, and add flavor and variety to your menu choices. They are not only easy to prepare, but also ideal for family gatherings or when you have friends over to watch the game.

While sifting through the many recipes that American Profile receives each week, food editor Mary Carter chose these two as a terrific south-of-the-border combination.

Reader Beth McCullough says the taco recipe she submitted is a great way to use up leftover chicken. “Though, when first married, I said that I would never get into a ‘cooking rut,’ I make these tacos almost every week,” recalls McCullough of Hood River, Ore. “They are delicious.”

The spicy soup recipe submitted by Nadine Sager of Adrian, Mich., includes salsa which, depending on your preference for the hot or mild variety, can wake up your taste buds as well.

“Serve it with grated Mexican-blend cheese and taco chips,” Sager suggests. “It’s great reheated too.”

Chicken Salad Tacos - Beth McCullough, Hood River, Ore.

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 2 teaspoons taco seasoning
• 1 whole cooked chicken breast, chopped
• 6 taco shells

In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and taco seasoning. Stir in chicken. Chill up to 24 hours. Serve in warm taco shells. Makes 2 to 4 servings.

Tips From Our Test Kitchen: Top these tasty tacos with chopped tomato, onions, olives or shredded cheese.

Fiesta Taco Soup - Nadine Sager, Adrian, Mich.

• 1 pound lean ground beef
• 1 16-ounce can refried beans (or mashed pinto beans)
• 1 16- or 24-ounce jar salsa
• 1 15-ounce can black beans
• 1 13-ounce can beef broth

Brown ground beef in a large pot and drain excess grease. Stir in the refried beans until evenly blended. Add remaining ingredients and stir until heated through.

Tips From Our Test Kitchen: Diced cooked chicken and chicken broth can be substituted for the beef and beef broth. Serve with fresh cilantro and a squeeze of fresh lime juice.

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