The entree for tonight's Mexican-style dinner is called the Southwestern Bake. It is full of great, healthy vegetables such as corn, black beans, green onions, and tomatoes, but has the Mexican flare with ingredients that include Tostitos, salsa, and sour cream.
It was a cold night, one of the first for the season, so I added chicken soup to the menu.
A creative fall menu would not be complete without pomegranate, so I served that as well.
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