Broiled Zucchini

1/2 cup parmesan cheese
3 T Tony Chachere’s original creole seasoning

Cut zucchini in half length wise and then cut in 2 inch segments. Put green side up on baking sheet. Broil in oven on high about 4 inches from broiler for about 5 minutes. Turn zucchini over and add cheese mixture and broil for about 2 more minutes or until slightly brown.

Taco Soup

1/2 lb. ground beef
1 pkg. mild taco season mix
1 16oz kidney beans, (drained and rinsed)
1 16oz black beans, (drained and rinsed)
1 28oz can stewed tomatoes
1 med onion, chopped
2 green peppers, chopped
1 16oz can whole corn
1 8oz can tomato sauce
tortilla chips
grated cheese

Brown beef in heavy sauce pan, drain. Saute chopped onions and peppers, add to ground beef. Stir in taco seasoning , corn, beans, stewed tomatoes and tomato sauce. Simmer for 20-30 min. Sere topped with tortilla chips and grated cheese. Makes 8 servings.

Favorite Chicken Enchiladas

2 cups cooked, diced chicken
2 T. butter
1 medium onion, chopped
2 cloves garlic, minced
1 16oz can crushed tomatoes
1 8oz can tomato sauce
1 4oz can diced green chiles
1 tsp sugar
1 tsp ground cumin
1 tsp basil
½ tsp salt
½ tsp oregano
8 flour tortillas
3 cups Monterey Jack cheese, grated
1 cup cheddar cheese, grated
¾ cup sour cream

Saute onion and garlic in butter. Add crushed tomatoes, tomato sauce, green chilies, sugar and spices. Bring to a boil and simmer 20 min. Spoon some of the sauce over the tortillas one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese, reserving 1 cup of cheese for topping. Roll up and place seam side down in a greased 9x13 glass dish. Blend sour cream with the rest of the sauce; pour over top. Sprinkle with remaining cheese. Bake for 40 min at 350 degrees.