I'm looking for great lower-fat mexican recipes. Mexican has always been my favorite, but of course a lot of times it comes packed with the calories.

I'll share one first =)

http://www.familyoven.com/recipes/Me...p-Pilaf/303716

My trick with Mexican food is to get the essential FLAVORS in there, not necessarily make traditional Mexican dishes.

So for example, I make a chicken fajita salad. Grilled chicken breast, red bell pepper, and zucchini, along with roasted corn, a spoonful of black beans, and some other veggies if I have them around...serve all of that on a bed of mixed greens with maybe some chopped tomatoes and black olives. Crumble a tostada shell (50 cals, by the tortillas, they are like a giant tortilla chip) over the top, and top with a dressing made of 1-2 tbsp fat free sour cream, a pinch of cumin, a couple dashes of chipotle tabasco, and salt/pepper to taste, thinned out with a bit of milk.

Its fabulous Mexican food flavor, with all of the healthiness of a giant salad, and can be easily adjusted to fit with however many calories you have allotted for dinner...add more chicken/beans to make it higher in cals and protein, add more veggies and take away some chicken/beans to make it lower.

I like chicken fajitas. I use the Lawry's or Safeway seasoning packet, add onions and peppers, and serve them with guacamole, low fat cheese, salsa, and corn tortillas (I skip the sour cream).

I also like broiled chicken or fish topped with salsa and guacamole.

Finally, here is a recipe that is a hit in my house:

Tamale Pie

• 1 lb 93% to 95% lean ground beef
• 1 cup diced onion
• 1 cup diced red or green bell pepper
• 1 tsp minced garlic
• 8 oz tomato sauce
• 1 cup salsa
• 1 tsp cumin
• .5 tsp chili powder
• 7.5 oz cream-style corn (half a can) or 1.5 cups frozen corn
• 5 corn tortillas (70 calories each)
• 1/2 cup reduced fat cheddar cheese

In large (14 inch) skillet, cook meat, onion, peppers, and garlic about 10 minutes or until meat is done. Drain any excess fat. Add the tomato sauce, salsa, cumin, chili powder, and cream-style or frozen corn. Mix well and simmer 5 minutes or so, until liquid is reduced a bit (it may still be a bit soupy).

Coat a square casserole dish with cooking spray, wiping off any extra.

Cut tortillas into 1-in wide strips and divide into three piles.

Spoon one-fourth of the meat mixture into casserole dish. Top with one-third of the tortilla strips. Continue layering, ending with the meat mixture.

Cover and bake at 350 degrees for 35 to 40 minutes, until heated thoroughly. Sprinkle with cheese and cook for another 5 minutes.

4 servings. Per serving: 390 calories, 12g fat, 4.5g saturated fat, 40g carbs, 29g protein.