TACO DIP

• 1.5 pounds hamburger
• 1 medium onion, chopped
• 1 can refried beans
• 1 small jar hot picante sauce
• 1 package taco seasonong mix
• 16 ounce sour cream
• 12 ounce cheddar cheese, shredded

In a large frying pan, brown hamburger with onion. Drain fat. Stir in beans, sauce and seasoning mix. In a 2 qt. casserole dish, spread 1/2 of the meat in the bottom and top with 1/2 of the sour cream and 1/2 of the cheese. Then repeat, ending with cheese on top. Bake at 350 until bubbly about 20 minutes Serve with tortilla chips. Notes: It is not very spicy even though hot picante sause is used. Jalapeno peppers can be added when browning the ground beef for more spiciness.

EIGHT LAYER FIESTA DIP

• 1 pkg taco seasoning mix
• 1 lb. ground beef
• 3/4 c. water
• 1 can refried beans
• 1/2 c. grated Cheddar cheese
• 1 sm. can sliced ripe olives
• 1 medium tomato, chopped
• 1 lg. avocado, peeled and mashed
• 1/2 c. sour cream
• 1/2 cup chunky salsa
• 1/4 c. chopped green onion
• Nacho chips

In medium skillet, prepare taco seasoning mix with ground beef and water according to directions. Add refried beans and heat 5 minutes. In shallow 1-qt. serving bowl, spread beef and bean mixture. Layer remaining ingred. in order given above. Serve immediately with bowl of nacho chips and a batch of margaritas.

QUESADILLAS EL PASO

• Chopped green chiles, mild or hot
• Nonstick cooking spray
• 4 (10") flour tortillas
• 3/4 lb. Monterey Jack cheese, thinly sliced
• 2 green onions, trimmed and sliced

Lightly spray a large nonstick skillet with nonstick spray and set over medium heat. Lay 1 tortilla in the skillet. Arrange half the cheese evenly over the tortilla, covering it completely. Scatter half the chiles and half the onions over the cheese. Top with a second tortilla. Spray the upper tortilla lightly with the nonstick spray. Weight the quesadilla with a plate and cook 2-3 minutes, or until the bottom tortilla is crisp and lightly browned. Remove the plate and turn quesadilla with a long spatula. Weight it again and cook it another 2 minutes or until the cheese is melted. Slide onto cutting board and cut into 4 to 6 wedges. Transfer to plate and serve immediately. Repeat with remaining ingredients. Serve with Pico de Gallo or salsa.

Note: Leftover grilled chicken or shrimp are also good sprinkled over cheese! Pork and Green Chile Stew 2 tbsp vegetable oil, or more if needed 3 lb lean pork, cut into 1/2 to 3/4-inch cubes 2 ea yellow onions, large 5 ea garlic clove, minced 1 qt chicken broth 1/4 c tomato purée 6 ea poblano chili pepper, to taste 1 tbsp ground cumin 2 tsp ground oregano, Mexican 2 tbsp chili powder, mild 1 tbsp black pepper 2 ea jalapeno pepper, seeded and finely minced 2 tbsp hot pepper sauce, green 1 tsp distilled white vinegar 2 tsp salt 6 ea new red potatoes, ½-inch pieces Monterey Jack cheese, to taste Heat the 2 tablespoons of vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until gray. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, chicken broth, tomato purée, Poblanos, cumin, oregano, chili powder, and pepper. Bring the mixture to a boil, reduce the heat to a simmer. Cook, covered, for 1 hour, stirring occasionally. Add the jalapeños, green Tabasco sauce, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender. Serve in bowls. Garnish with grated Monterey Jack cheese.

Ya'll come back now!