Feed the family a hearty Mexican meal with our Carnitas Tamale Bake from Ukrop's Kitchen. Tender shredded pork, nutrient-packed black beans and filling corn are topped with a golden cornmeal crust. All you need to finish this dish is a side salad. Try a Carnitas Tamale Bake this week with the coupon on our Facebook page. Then, shake up your simple side salad and try our Simple Mexican Salad with Spicy Chipotle-Ranch Vinaigrette.

Southwestern Salad with Spicy Chipotle-Ranch Vinaigrette
Salad

Ingredients;
1 package pre-washed mixed baby greens
1 cucumber, sliced
Multi-colored bell peppers (make it easier by picking up the pre-washed and cut peppers in our produce department)
Broccoli, rinsed and chopped
Cauliflower, rinsed and chopped
Pico de Gallo
Reduced Fat Mexican Blend Shredded Cheddar Cheese
Tortilla Strips (found in the produce section with other salad toppers)

Spicy Chipotle-Ranch Vinaigrette:
1 cup Litehouse Jalapeno Ranch Dressing
¼ tsp. chili powder
½ tsp. cumin
2 chipotle chilis in adobo, seeds removed and finely chopped (find this in a small can in the Mexican food section)
1 tsp. adobo paste from can of chipotle chiles

In a small bowl, whisk all salad dressing ingredients together. Store in the fridge while you make salad. In a large bowl, combine lettuce and all other vegetables. Top with pico de gallo, cheese and tortilla strips. Serve with dressing on side.

About Chipotle Chiles in Adobo:

If you haven’t tried these delicious canned peppers yet, it’s high time you do. Made from dried, smoked Jalapenos, these special peppers have a smoky, sweet flavor with hints of chocolate. You can add them to almost any dish to for an extra layer of smoky flavor. Try stirring them in to roasted, pureed sweet potatoes for a simple, flavor-filled side dish.

Oven-Baked Chicken Chimichangas are a great way to use left over rotisserie chicken.

Our famous Mid-Week Meal Deals have returned! Now, on Tuesday, Wednesday and Thursday nights you can save big on quick, easy meals from Ukrop’s Kitchen. On Thursdays, you can get a hot whole rotisserie chicken and a Pepsi 2-liter or 1.5-liter Lipton tea product for only $5.99.

Looking for ways to spice up your chicken? Our easy Oven-Baked Chicken Chimichangas make a delicious Mexican dinner. They’re also a great way to use up left over chicken. Pick up the ingredients for this recipe when you stop in on Thursday for our Mid-Week Meal Deal!

Oven-Baked Chicken Chimichangas
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes

Ingredients:
1 cup Joe’s Market Fire Roasted Tomato & Garlic Salsa
1 tsp. ground cumin
1/2 tsp. dried oregano
1 1/2 cups rotisserie chicken, chopped
1 cup shredded Mexican blend cheese
2 green onions, chopped
4 8-inch flour tortillas (try using whole wheat for an added dose of whole grain and fiber!)
2 Tbsps. olive oil
Extra salsa, Mexican cheese and onions for serving

Preheat oven to 400 degrees. Mix chicken, salsa, cumin, oregano, cheese and onions together in a medium bowl. Stack tortillas and wrap with damp, microwave-safe paper towels. Heat in the microwave for 30 to 45 seconds or until soft and pliable. Divide chicken mixture between the centers of the tortillas. Fold opposite sides over filling. Roll up from bottom and place seam-side-down on a baking sheet that’s been sprayed with nonstick spray. Brush tops with olive oil. Bake for 25 minutes or until tortillas are golden. Serve topped with additional cheese, green onion and salsa.