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Bring international flavor to the kitchen

April 26, 2011

To add some new flavors to your family meals, why not get some inspiration from international cuisines? With a few key ingredients, your family can experience a taste of Latin America right at home. Chef Pepin, star of cooking segments on Univision’s “Despierta AmÈrica” and MGM Network Latin America and master of Latin cuisine, used three varieties of Campbell’s Condensed soups to create these delicious recipes that are easy to make and sure to please.
With his Mexican Lasagna, featuring ground beef, corn tortillas, spices and two soups, Cheddar Cheese and Golden Mushroom, Chef Pepin takes a familiar favorite and infuses it with robust flavors.
Savory Rice with Peas and Carrots is the perfect accompaniment to any entrÈe and will have your family asking for seconds.
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Mexican Lasagna
Makes: 6 servings

1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/4 cup milk
1 package (about 1 ounce) fajita seasoning mix
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons dried oregano leaves, crushed
12 corn tortillas (5-to 6- inch)
Chopped tomatoes (optional)
Sliced green onions (optional)

Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.

Savory Rice with Peas and Carrots
Prep: 5 minutes
Cook: 20 minutes
Stand: 5 minutes
Makes: 4 servings (about 1 cup each)

2 cans (10 1/2 ounces each) Campbell’s Condensed French Onion Soup
1 cup uncooked converted rice
1 tablespoon olive oil
1/8 teaspoon ground black pepper
1 cup frozen peas and carrots

Heat soup, rice oil and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 15 minutes.
Stir peas and carrots in saucepan. Cover and cook for 5 minutes or until rice is tender. Remove saucepan from heat and let stand for 5 minutes.
Ingredient Note: “Converted” rice is another name for “parboiled” rice. Different brands will specify one or the other or both on their labels.

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