EXPRESS LANE : ON THE TABLE IN 30 MINUTES OR LESS.

Byline: - Marge Powers, Daily News Staff Writer

This quick and festive meal can made in a single skillet.

FIESTA SKILLET SUPPER

1 pound ground turkey

1/2 cup sun-dried tomatoes, snipped into quarters

2 cups tomato juice

2 cups quick-cooking rice, uncooked

1 can (11 ounces) whole kernel corn with green and red peppers, undrained

3/4 cup water

1 package (1 1/4 ounces) taco seasoning mix

1/2 cup (2 ounces) shredded Cheddar cheese

1/2 cup crushed corn chips

Heat a large nonstick skillet over medium-high heat until hot. Add turkey and tomatoes. Cook, stirring, 5 to 6 minutes or until turkey is no longer pink. Add tomato juice, rice, corn, water and taco seasoning.

Stir until all rice is moistened and seasoning is blended into mixture. Bring to a boil; remove from heat.

Top with cheese, cover and let stand 5 to 6 minutes or until liquid is absorbed and cheese is melted. Top with corn chips before serving. Makes 4 to 6 servings.

EXPRESS TO GO

Mission Burrito

Mission Burrito, 21425 Vanowen St., Canoga Park, [phone]; 22744 Roscoe Blvd., West Hills, [phone]; 14867 Vanowen St., Van Nuys, [phone].

Many of our colleagues have been eating at Mission Burrito for years, so we ventured out to see what we were missing.

Ordering from their vast menu of delicious-sounding selections was difficult. Finally we decided on a Mission combo dinner with a beef enchilada and chili relleno ($4.50) and an asada dinner ($4.95). Both dinners came with salsa, tortillas, Spanish-style rice and refried beans covered with melted cheese. The portions were large and fresh tasting.

The chili relleno was delicate in flavor and not greasy, and the beef enchilada was amply filled with tender pieces of meat. The asada dinner came with a good amount of guacamole and chopped pieces of beef that were a little spicy, tender and tasty. We would have preferred the meat in large pieces.

We also ordered a Mexican pizza ($3.20), a chicken tostada ($3.75) and a green pork burrito ($3.95). The Mexican pizza turned out to be nachos. A large amount of tortilla chips was smothered with plenty of melted cheese, sour cream and guacamole - very tasty. The chicken tostada had a tortilla base and was layered with refried beans, well-seasoned white chicken chunks, cut-up lettuce (and a little red cabbage), finely sliced carrots, sour cream and guacamole. It lacked color, but a little salsa drizzled over the top added good flavor and made it more appealing.

The green pork burrito, filled with large tender chunks of pork, was covered with an excellent green sauce. It was outstanding.

Mission Burrito offers a large array of combo dinners of beef, chicken, asada or carnitas - tacos, enchiladas, rellenos and tamales with sides of beans and rice - one item ($3.40) and two items ($4.50). Also available are burrito dinners with rice and beans featuring combination burritos ($3.25 to $4.10) and all-meat burritos ($4.95 to $5.25).

A la carte burrito combinations range from $2.85 to $4.25. Tostadas can be ordered with beef, chicken, pork, machaca, asada, carnitas, fajitas or beans ($3.25 to $3.85).

Other choices are flour quesadillas, arroz con pollo, chips and cheese, flautas, taquitos, tacos, chimichangas and menudo ($1.50 to $4.50).

Mission Burrito also offers soup (90 cents for a cup, $1.50 bowl), salads ($1.95 to $3.25), side orders (55 cents for small to $2.50 for large), burgers ($1.95), chile ($2.15), fries ($1.05) and flan (85 cents). Catering services are also available.

When you want some quick and tasty Mexican food, give Mission Burrito a try. It offers good value and tasty fare for the money.