Mexican Night!!

We decided it was high time we had a Mexican themed dinner night, and what-ho, was it ever a great idea! It was on Halloween night too, so while ghouls, goblins, and drunken teenagers in pillow cases stomped up the porch, we dined on our awesome food. And maybe some candy too, just a piece each or so, I wasn't really counting......

Candy Corn and Peanuts snack

- 3 cups Candy Corn

- 1 cup Salted Peanuts

Directions: Toss in a large bowl

Homemade Corn Chips

-1 package corn tortillas

-canola oil spray

- lime juice

-salt

-cumin (to flavor)

Directions: Preheat oven to 350 degrees. Cut tortillas into fourths, and spray with canola oil on both sides. Sprinkle salt, lime juice  and cumin over tops and bake 10 minutes, or until crispy.

 3-Cheese Enchiladas

-12 corn tortillas

- 28oz can enchilada sauce

-3 cups cheese (part cheddar, part 3 pepper cheese) 

-2-3 tbsp oil

-1/3 onion. 

Directions: Coat each tortilla with oil, and  bake at 500 degrees for 7 min. Pour enough sauce in bottom of 9x13 glass dish to cover. Pour rest of sauce in large bowl & dip tortillas in it. Put cheese & onion in tortillas, and  fold side down in dish. Put leftover cheese/sauce/onion on top. Bake at 400 degrees for 15 min.

Corn and Black Bean Salsa

-1 1/4 oz. can whole kernel corn, drained
-1  can black beans, rinsed and drained 
-1 medium sweet red pepper diced
-1 medium tomato diced
-6 green onions, chopped 
-1/2 c. chopped red onion 
-1 jalapeno pepper chopped
-1 garlic clove, minced 
-3/4 c. Italian salad dressing (can use regular, low fat or fat-free) 
-1 Tbsp. minced fresh cilantro 
-1 Tbsp. lime or lemon juice 
-1 Tablespoon hot pepper sauce 
-1 teaspoon. chili powder 

Directions:In a large bowl, combine the first 8 ingredients. Then mix remaining ingredients and add to the mixture and toss.