Cheer on Cyclones with Southwest fiesta

Can't make it to the Phoenix area to cheer on the Cyclones in the Insight Bowl on New Year's Eve?

Host your own Southwest fiesta as Iowa State takes on Minnesota at Sun Devil Stadium in Tempe, Ariz.

Southwestern cuisine, popular in Arizona, New Mexico, Texas and southwest California, is a fusion of styles from Spanish colonial settlers, cowboys, American Indians and Mexicans.

While avocados - the main ingredient in guacamole - aren't grown in the Midwest, they can be found in several area grocery stores.

“We get them daily,” says Steve Moen, produce manager at New Pioneer Food Co-op, 22 S. Van Buren St., Iowa City. “They're very fun.”

The organic avocados Moen gets are from California, Florida or Mexico.

Along with avocados, guacamole is usually made with lime juice, hot peppers, onion, tomatoes, cilantro and salt.

Salsa is also a popular Southwestern dip. Like guacamole, it also is simple to make. Just chop up some tomatoes, onions and add whatever suits your taste - cilantro, peppers, lime or lemon juice and salt and pepper. Beans and corn give salsa an extra Southwestern flair.

Both guacamole and salsa go well tortilla chips, quesadillas, enchiladas or tacos.

Add sour cream, Cheddar cheese, black olives and jalapeno peppers to your spread, and you'll be ready to party during the game.

BLACK BEANS AND CORN SALSA

1 (15 ounces) can black beans (rinsed and drained)1 cup frozen corn kernels (thawed)1/2 cup chopped red bell pepper1/2 cup chopped fresh cilantro3 tablespoons lime juice8 small green onions, chopped (use some of the stem also)2 tablespoons balsamic vinegar1/2 teaspoon salt1/2 teaspoon ground cuminOptional:1 small green chiliMix ingredients well. Refrigerate overnight to let flavors blend.

SPEEDY GUACAMOLE

2 large avocados1 tablespoon lemon juice1/4 cup chopped onion1 small tomato, seeds removed, chopped1 teaspoon salt1/4 cup sour cream1/2 teaspoon red pepper flakes1 tablespoon chopped cilantroAfter removing pits from avocados, scoop out pulp with a spoon into a small bowl. Mash with a fork until smooth. Add lemon juice, onion, tomato and salt; mix well. Add sour cream, red pepper flakes and cilantro to bowl; mix well. Spoon guacamole into a serving bowl. Serve with tortilla chips or quesadillas.

PARTY TIME NACHOS

1 (7-ounce) package tortilla chips1 (8-ounce) can jalapeno bean dip1 cup sour cream1/2 cup medium salsa1 (8-ounce) can guacamole dip1 cup shredded Cheddar cheese1 large tomato, chopped2 tablespoons chopped black olives4 green onions, choppedSeasoning saltPreheat oven to 350 degrees. Arrange a single layer of tortilla chips over the bottom and up the side of a 9-inch pie plate. Spread the bean dip evenly over the chips. Bake for 10 minutes. Mix sour cream and salsa in a small bowl. Spoon over the bean dip. Spread the guacamole dip over the sour cream mixture. Sprinkle with seasoned salt. Sprinkle layers of Cheddar, tomato, olives and green onions over the top. Serve with additional tortilla chips.

BEEF ENCHILADAS

1 pound ground beef2 (10-ounce) cans enchilada sauce1 (4-ounce) can chopped green chilies1 small onion, chopped2 cups shredded Cheddar cheese, divided12 corn tortillas3 cups shredded lettuce1 large tomato, choppedCook ground beef in a skillet until brown and crumbly, stirring frequently. Drain and set aside. Preheat oven to 350 degrees. Heat enchilada sauce and green chilies in a medium saucepan until simmering. Place a heaping spoonful of ground beef, 1 teaspoon onion and 2 1/2 tablespoons cheese on each tortilla. Roll up to enclose filling and place in a baking dish. Pour sauce over top. Sprinkle with remaining cheese. Bake for 20 minutes. Top with lettuce and tomato.Recipes from http://southwestcuisine.com/

BLACK BEANS AND CORN SALSA

Makes 5 cups

1 (15 ounces) can black beans (rinsed and drained)

1 cup frozen corn kernels (thawed)

1/2 cup chopped red bell pepper

1/2 cup chopped fresh cilantro

3 tablespoons lime juice

8 small green onions, chopped (use some of the stem also)

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon ground cumin

Optional:

1 small green chili

Mix ingredients well. Refrigerate overnight to let flavors blend.

From www.cdkitchen.com

SPEEDY GUACAMOLE

Serves 6

2 large avocados

1 tablespoon lemon juice

1/4 cup chopped onion

1 small tomato, seeds removed, chopped

1 teaspoon salt

1/4 cup sour cream

1/2 teaspoon red pepper flakes

1 tablespoon chopped cilantro

After removing pits from avocados, scoop out pulp with a spoon into a small bowl. Mash with a fork until smooth. Add lemon juice, onion, tomato and salt; mix well. Add sour cream, red pepper flakes and cilantro to bowl; mix well. Spoon guacamole into a serving bowl. Serve with tortilla chips or quesadillas.

PARTY TIME NACHOS

Serves 6

1 (7-ounce) package tortilla chips

1 (8-ounce) can jalapeno bean dip

1 cup sour cream

1/2 cup medium salsa

1 (8-ounce) can guacamole dip

1 cup shredded Cheddar cheese

1 large tomato, chopped

2 tablespoons chopped black olives

4 green onions, chopped

Seasoning salt

Preheat oven to 350 degrees. Arrange a single layer of tortilla chips over the bottom and up the side of a 9-inch pie plate. Spread the bean dip evenly over the chips. Bake for 10 minutes. Mix sour cream and salsa in a small bowl. Spoon over the bean dip. Spread the guacamole dip over the sour cream mixture. Sprinkle with seasoned salt. Sprinkle layers of Cheddar, tomato, olives and green onions over the top. Serve with additional tortilla chips.

BEEF ENCHILADAS

Serves 4

1 pound ground beef

2 (10-ounce) cans enchilada sauce

1 (4-ounce) can chopped green chilies

1 small onion, chopped

2 cups shredded Cheddar cheese, divided

12 corn tortillas

3 cups shredded lettuce

1 large tomato, chopped

Cook ground beef in a skillet until brown and crumbly, stirring frequently. Drain and set aside. Preheat oven to 350 degrees. Heat enchilada sauce and green chilies in a medium saucepan until simmering. Place a heaping spoonful of ground beef, 1 teaspoon onion and 2 1/2 tablespoons cheese on each tortilla. Roll up to enclose filling and place in a baking dish. Pour sauce over top. Sprinkle with remaining cheese. Bake for 20 minutes. Top with lettuce and tomato.