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Mexican Food                    (363 kb)                     Index Pages 3100  to 3199




ADOBO       3102

ALBONDIGAS      3104





ARROZ ROJOS      3106

ARROZ VERDE      3104




BEEF FAJITAS      3113


BEEF TACOS      3114










BURRITO       3122









BURRITOS, BEEF      3113



















CHILI VERDE      3125



















FAJITAS       3140








FRESH SALSA      3161


GUACAMOLE      3166

HOT CHILI       3156














PUPUSAS       3137




RICE (RAQUEL'S)      3124

SALSA       3163

SALSA        3163  

SALSA CRUDA      3148










TACO BELL TACO      3148


TACO BURGERS      3141



TACO DIP       3167

TACO SALAD      3153





TEX-MEX BAKE      3142



TORTILLAS       3125




1/4 c Bacon grease

2 c Chopped or shredded cooked -beef, pork or chicken

1 md Onion, diced

2 Garlic cloves, minced

2 md Tomatoes, chopped

2 cn (4 oz. each) chopped green -chilies

1 lg Peeled boiled potato, diced

1 t Salt

1 1/2 t Dried oregano

1 To 2 tsp. chili powder or to -taste

2 T Minced fresh cilantro

12 lg Flour tortillas, warmed

-Vegetable oil

-Shredded Cheddar cheese

-Sour cream



-Shredded lettuce

-Chopped tomatoes

-Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375 degrees) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately. Yield: 12 servings. Though still debated. Tuscon is generally credited as the original home of the chimichanga (a fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic.


(one serving)

1 Pork tenderloin -cut into medallions

2 c Karo syrup

2 c Chili sauce

2 c Chicken stock

1 c Sliced mushrooms

1 c Soy sauce

1 c Pineapple juice

1 c White wine

2 oz Tabasco sauce

-Garlic powder

-Black pepper

-Seasoned flour

1 bn Chopped scallions

1. Marinate: Combine equal amounts of soy sauce, pineapple juice and white wine.

2. Place pork medallions in marinate for one hour.

3. Combine equal amounts of Karo syrup, chili sauce and chicken stock in saucepan and bring to a boil. Reduce to simmer for 1/2 hour until it comes to a glaze. Season with Tabasco sauce, black pepper, garlic powder to taste.

4. Dredge marinated pork medallion in seasoned flour.

5. Heat soy bean oil in skillet, saute dredged pork medallions in oil for 2 minutes on one side, turn, add sliced mushrooms and saute for 3 minutes.

6. Drain oil, add glaze, simmer for 2 minutes.

7. Serve over rice and garnish with chopped scallions.


3 c Sour cream

1 pk Chocolate chips

10 (8 inch) flour tortillas

1/4 c Powdered sugar

-Fruit jam

Melt 1 package chocolate chips and mix with 2 cups sour cream. Let cool and spread 1/3 cup on each tortilla (layer them). Finish with tortillas. Do not put chocolate on top. Chill. Mix 1 cup sour cream with 1/4 cup powdered sugar and ice cake. Chill. Before serving, garnish with fruit jam. Keep refrigerated. Flavor improves if allowed to stand 1 to 2 days. 


2 c Unsalted chicken broth, defatted

1/2 Yellow bell pepper, sliced

2 tb Minced jalapeno chili with seeds

1 tb Olive oil

2 ts Ground cumin

1 Onion, halved, thinly sliced

2 tb Pickling spice

1/3 c Rice wine vinegar

1/2 Red bell pepper, sliced

1/4 c Fresh cilantro leaves

1 lb Boneless chicken breast halves

3 lg Garlic cloves, minced

baked (no oil) tortilla chips

Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers."

Makes 6 servings 


8 Cloves of Garlic, unpeeled

4 Dried chiles Anchos -stemmed, seeded, deveined

6 Dried chiles Guajillos -stemmed, seeded, deveined

1/2 t cinnamon

1 Clove, or a pinch of ground cloves

10 Black peppercorns - or scant 1/4 t ground pepper

2 lg Bay Leaves broken up

1/8 ts Cumin seed, or 1/8 t ground

1/2 ts Dried Oregano

1/2 ts Dried Thyme

1 1/2 ts Salt

1/4 c Cider vinegar 

Toast the chilies and garlic. Roast the garlic cloves on a griddle or heavy skillet over medium heat, turning frequently, until blackened in spots and VERY soft, about 15 minutes. Remove, cool, skin and roughly chop. While the garlic is roasting, tear the chilies into flat pieces and toast them a few at a time: Use a metal spatula to press them firmly against the hot surface for a few seconds, until they blister, crackle and change color, then flip them over and press them flat to toast the other side. Soak the dried chilies. Break the chilies into a small bowl, cover with boiling water, weight with a plate to keep submerged and soak 30 minutes. Drain, tear into smaller pieces, place in a blender jar and add the garlic. Finish the Adobo. In a mortar or spice grinder, pulverize the cinnamon, cloves, peppercorns, bay leaves and cumin. Add the chilies along with the oregano, thyme, salt, vinegar and 3 Tb water. With a long series of blender pulses, reduce the mixture to a paste. Run the blender for a few seconds until the mixture clogs, then scrape down the sides with a spatula and stir; repeat a dozen times or more until the mixture is smooth. Don't add water unless absolutely necessary or this marinating paste won't do its job well. Strain the paste through a medium-mesh sieve into a non-corrosive container with a tight-fitting lid. Cover and refrigerate. Considerations: After soaking the chilies, they can be put through a Foley food mill to remove the skins and the seeds. Add this puree along with the garlic to the small blender jar and proceed. If this is done, and the mixture is put together in a small blender jar, and pulsed, scraped down, and mixed very well the final sieving can be eliminated. All of the chilies can be Ancho or Guajillo. You can substitute 3 1/2 ounces of California or New Mexican chilies for the above chilies but the flavor will be light. 

Adobo with powdered chiles: For a darker, stronger tasting adobo made without the tedious series of blender runs, roast the chilies and garlic as directed above, then pulverize the chilies with the cinnamon, cloves, pepper, bay leaves and cumin in several batches in a spice grinder; sift through a medium-mesh sieve. Skin the garlic and mash it to a smooth paste. Mix with the powdered chili mixture, oregano, thyme, salt, vinegar and 6 Tb water. Store as directed above.  


1/2 lb Ground pork

1/2 lb Ground beef

1 Egg

1/2 c Brown rice, uncooked

1 Onion, diced fine

1/2 ts Tomio (thyme)

8 c Water

1 Tomato, chopped

1 Clove garlic, diced

1/2 c Chili huerta

2 Yerba buena

1 Thick slice French bread

1/2 ts Comino (cumin)

2 Carrots, sliced thin

1 c Peas, fresh or frozen 

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.


1 lg Sirloin Steak

2 lg Garlic Cloves

4 - 6 Medium Jalapeno Peppers

1 c Red Wine Vinegar

1 1/2 c Water

2 ts Salt

1/2 ts Pepper

1 t Oregano

1 t Cumin

1 t Ground Red Chile 

In a blender or food processor, grind the jalapenos and peeled garlic to a pulp. Add all the other ingredients, except the meat, and blend well. Cut the meat into 1-inch cubes and place in a large bowl, and cover with the marinade. Marinate overnight or all day. Place the meat on skewers and cook on the grill over mesquite wood, basting frequently with the sauce. Serve with warm flour tortillas and plenty of Mexican beer with lime slices.


1/2 c Olive oil

1/4 c Tomato sauce

1 Frying chicken cut up

1/8 ts Saffron (powdered)

1 Small onion chopped

2 1/2 c Chicken broth

1 Clove garlic minced

1 c Uncooked rice

Salt and pepper to taste 

Heat oil, brown chicken on both sides. Add onion and garlic, fry a few minutes, then add tomato sauce, saffron dissolved in chicken broth, salt and pepper. Cover and cook for 20 minutes. Add rice, stir well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.


1 1/2 c Unconverted long-grain rice

1/3 c Safflower oil, melted -chicken fat, or melted lard

3 tb Finely chopped white onion

2 Chilies poblanos, charred, -peeled, and cut in strips

4 c Chicken broth

1 Garlic clove, peeled and -roughly chopped

1 c Firmly packed, roughly -chopped flat-leaf parsley

1/2 c Firmly packed, roughly -chopped epazote or cilantro

Sea salt to taste

Green Rice 

Put the rice into a bowl and pour very hot water over to cover; stir and set aside for 10 minutes. Drain in a strainer and rinse in cold water; drain again and set aside. Heat the oil in a heavy pan, stir the rice into it, and fry over fairly high heat, stirring and scraping the bottom of the pan, for about 5 minutes. Add the onion and chile strips and continue frying for 4 minutes or until the onion is translucent.

Meanwhile, put 1 cup of the broth into a blender jar; add the garlic, parsley, and epazote and blend until smooth. Add this to the frying rice and continue frying and reducing the puree over quite high heat, stirring and scraping the bottom of the pan, until the rice is dry. Stir in the rest of the broth, add salt to taste, and cook over fairly high heat, uncovered, until the liquid has been absorbed and there are air holes in the rice. Cover with a towel and lid and continue cooking over low heat for 5 minutes. Remove from the heat and set aside, still covered, in a warm place for the rice to swell up. Before serving, turn the rice over with a fork from the bottom where a lot of the flavor and oil will have settled.  


2 Pounds Beef Skirt Steak

1/2 Onion -- halved, slice thin

2 Teaspoons Ground Cumin

2 Teaspoons Powdered Red Chiles

3 Jalapenos -- (pickled) chopped

2 Cloves Garlic -- chopped

1/4 Cup Lime Juice

2 Tablespoons Jalapeno Pickling Liquid -- * see note

1 Tablespoon Corn Oil

1 Tablespoon Soy Sauce -- (optional)

1 Teaspoon Liquid Smoke -- (optional) 

This is the liquid used to pickle and flavor the jalapenos. It is basically white vinegar with added spices, and there is always ample liquid in the jar or can to use in this recipe, without leaving the remaining jalapenos dry.

1. Place half of the onions in the bottom of a nonreactive dish. Mix the cumin, powdered red chiles, chopped jalapenos and garlic together in a small bowl, then rub on all sides of the meat. Put the skirt steak into the dish, on top of the onions. Pour the lime juice and the jalapeno liquid over all areas to coat. Sprinkle the remaining onions on top of the meat. Cover and refrigerate at least 1 hour, but preferably overnight, turning once. 

2. Preheat the grill or broiler until hot. Fajitas need to cook close to a very high heat source, in order to sear the outside but still leave the interior medium rare. Mix together the oil and, if you are using them, the soy sauce and liquid smoke. Brush or spoon the oil mixture onto the meat surfaces. Grill or broil about 2 to 3 minutes on each side, or until the outside is brown and slightly charred, and the inside is still slightly pink. 

3. Remove the meat to a cutting board. Let sit 5 minutes before slicing. Cut the meat into thin strips that can be easily rolled into tortillas. Serve with warm, soft flour tortillas and fresh Pico de Gallo or Salsa Fresca.  

NOTES: Fajitas are pure Tex-Mex food. They originated along the Rio Grande River on the Texas-Mexico border and were eaten by cattle wranglers. The skirt steak is the traditional cut used and was reserved primarily for the chief cowboy. Other cuts of beef can be substituted, such as flank steak or sirloin, but the skirt is by far the most tender, flavorful and authentic. 

You might be wondering where the cast-iron griddle with the sizzling bell peppers and onions are in this recipe. While such a serving method may be dramatic, it is an affectation developed mainly by chain restaurants and is in no way a part of true Tex-Mex fajitas. You may go ahead and add it, but I am still partial to the clean, simple taste of hot grilled meat topped solely with fresh tomato salsa and

blanketed in warm, soft tortillas. I do make two minor additions in my recipe when oven-broiling: I add soy sauce to help the thinly cut steaks brown quicker, and I use bottled "liquid smoke" to replicate the flavors created by the more desirable method of charcoal-grilling. Otherwise, this recipe is as authentic as it gets. 


2 tb Olive oil

1 c White rice

1/2 c Onions, chopped

1 ea Garlic clove, minced

1/2 ts Salt

1/2 ts Cumin

Chili powder, to taste

2 lg Tomatoes, chopped

1 1/2 c Vegetable broth

1/3 c Peas, thawed if frozen

2 tb Pimiento, chopped

Red peppers, to garnish 

Heat oil in a wok over medium heat till hot. Add rice. Cook & stir for 2 minutes or until the rice turns opaque. Add onion, cook & stir for 1 minute. Stir in garlic, salt, cumin & chili powder. Add tomatoes & cook, stirring for 2 minutes. Stir in

broth, bring to a boil over high heat. Reduce the heat to low. Cover & simmer 15 minutes or until the rice is almost tender. Stir in peas and chopped pimiento. Cover and cook 2-4 minutes until rice is tender and all liquid has been absorbed. Garnish with the red peppers if desired.


1 can (16-ounce) refried beans

12 (6-inch) flour tortillas

1 Medium onion -- chopped

1 cup Shredded Monterey Jack cheese

1 tablespoon Vegetable oil

2 Garlic cloves -- minced

1/2 teaspoon Ground cumin

1 Fresh jalapeno peppers (or 2

1/3 cup Chopped cilantro (optional) -seeded and minced

Sour cream and salsa 

1. Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed through, 10 to 15 minutes.

2. Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes. Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds.

3. Spread about 1-1/2 tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion. Arrange on a serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa.

COMMENTS: If you love spicy foods, you'll find these irresistible. They're also a bit messy to eat, so be sure to provide lots of napkins. 


2/3 lb Flour tortilla dough


3 Granny Smith apples, Peeled and sliced

2 tb Lemon juice

1/2 c Brown sugar

1/2 ts Cloves

1/2 ts Ground cinnamon

1/2 c Walnuts, chopped

2 tb Cornstarch dissolved

3 tb Water


Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into

a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture

down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moistening the

tortillas with a little water. Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped

cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be made ahead, several hours or a day before.


Yield: 6 servings

2 1/2 c Chicken; cooked, shredded

2 tb Olive oil

1/2 c Onion; chopped

2 Garlic; cloves, minced

1/2 tb Chili powder

16 oz Salsa (choice of hotness)

1/2 ts Cumin; ground

1/2 ts Cinnamon

pn Salt;(if necessary)

6 10 inch flour tortillas -nice flexible ones. If stiff, warm before filling

1 c Refried beans

Olive oil (for basting)


-Sour Cream


In large saucepan, saute onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.

Heat oven to 450. Grease rimmed 15 x 10 x 1 baking pan. Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant 1/2 cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.

Place chimichangas in greased baking pan, seam side down. Brush all sides with the oil. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes. Serve with Mexican rice and bean/corn side dish. 



4 cups Finely-ground deep yellow masa harina

2 3/4 cups Cold water

1 teaspoon Salt


3 tablespoons Olive oil

1 medium Onion -- finely chopped

1 Garlic clove -- minced

1 Jalapeno pepper -- seeded, chopped fine

1 teaspoon Ground cumin

1 teaspoon Coarse salt

1/2 teaspoon Freshly-ground black pepper

1 large Tomato -- peeled, seeded, -- and finely diced

1/2 pound Potatoes -- cooked, cut 1/4" dice

2 cups Fresh corn kernels - (about 5 ears)

1/2 bunch Chopped Italian parsley

1/2 cup Grated Anejo cheese


1 Egg white

2 tablespoons Water

1/2 teaspoon Coarse salt 

Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Cover with a damp towel until ready to use. Heat the oil in a large skillet over moderate heat. Add the onion and sauté until soft, 3 to 5 minutes. Add the garlic, jalapeno, cumin, salt and pepper and saute 1 minute longer to release the aromas. Add the tomato, potatoes and corn and cook, stirring occasionally, until the liquid from the tomatoes is absorbed , 2 to 3 minutes. Remove from the heat, stir in the parsley and cheese and correct the seasoning. Set aside to cool.

Divide the dough into 24 golf ball size pieces, moistening your hands with water to prevent sticking if necessary. Flatten balls to 3-inch disks. Place a heaping teaspoon of stuffing on the empanada and close by pressing the edges together with your fingers. Shape into a half moon. Repeat until all the halfmoons are formed. 

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and arrange the empanaditas on top. Brush with the glaze and prick with a fork to make steam holes. Bake for about 25 to 30 minutes, or until golden. Remove and transfer to a rack to cool slightly. Serve warm. 4-6 servings.


2 Idaho potatoes

3 tablespoons grated Jalapeno Jack cheese

3 to 4 scallions, green parts only, -- chopped

1 tablespoon chopped cilantro

Juice of 1 lime

2 to 3 tablespoons sour cream


1/4 cup canola oil

8 corn tortillas

Preheat oven to 375 degrees. Bake potatoes until tender, 1 to 1 1/2 hours. Cool, peel and dice. Combine potatoes with cheese, scallion greens, cilantro, lime juice and sour cream, and mix thoroughly. Season to taste with salt and chill. Heat 1/4-inch of canola oil in a skillet. Fry tortillas, one at a time, just until they bubble and soften. Don't let them get crisp. Remove with tongs and pat off excess oil with paper towels.  

Divide filling between the tortillas and roll up. Place on a greased baking sheet and bake for 15 minutes. Serve 2 enchiladas per person on a pool of Ancho Ranchero Sauce, garnished with Pico De Gallo Corn and topped with Mexican Tortilla Salsa. 


1 Onion, finely chopped

1 cl Garlic finely chopped

1/3 c Olive oil

1 c Rice

1 t Salt

1 t Freshly ground pepper

1 T Chili powder

1 Jar button mushrooms(4 oz.)

8 sl Chorizo or garlic sausage (chorizo is very spicy, use According to taste

or mix With garlic sausage for Less spicy flavor)

1 1/2 c 14 1/2 oz. chicken or beef


Grated Parmesan Cheese


Saute the onion and garlic in the oil until soft. Add the rice and seasonings and brown th rice lightly. Add the mushrooms, sausage and enough boiling stock to come 1 inch above rice. Cover with tight lid and bake in a 350 oven until liquid is completely absorbed about 30 to 35 minutes. Sprinkle with cheese. 


Yield: 1 servings

Small chunks of chocolate -=OR=- choco spread like Nutella


Flour tortillas

Cinnamon & sugar mix

Place banana in tortilla shell. Sprinkle chunks of chocolate on banana. Roll banana & chocolate in the flour tortillas. Seal edges with water like when frying a wonton and deep fry until tortilla is crispy and blistered. Drain; then roll in a cinnamon and sugar mix. Can be served with or without ice cream and you decide on the size.



4 Firm Bananas

2 c Beer Batter

Oil For Deep-Frying

1/2 Lemon, Juice of

1/2 c Honey

1 pt Vanilla Ice Cream or

1 c Flavored Whipped Cream

Peel bananas; split each into 3 sections lengthwise. Dip the sections into

beer batter, shake off excess batter, and slip the bananas into 350 degree

cooking oil. Cook on all sides, turning carefully, until batter is crisp

and golden. Arrange fried bananas on 4 dessert plates and sprinkle with

lemon juice and honey. Top with ice cream or flavored whipped cream and

serve immediately. If you use whipped cream as a topping flavor it with a

little sugar and almond extract. 4 servings


Vegetable cooking spray

1/2 cup Onion -- chopped

1/4 cup Green pepper -- diced

1 teaspoon Pickled jalapeno pepper -- minced

1 teaspoon Ground cumin

1/8 teaspoon Ground white pepper

16 ounces Can light red kidney beans -- drained and mashed

1/2 cup Frozen whole kernel corn -- thawed and drained

4 8-inch flour tortillas

3/4 cup Shredded reduced fat sharp

Cheddar cheese

1 cup Commercial medium salsa

1/4 cup Nonfat sour cream


Jalapeno pepper slices -- opt

Fresh cilantro sprigs -- opt 

Coat a small nonstick skillet with cooking spray; place over medium heat until hot. Add onion, green pepper, jalapeno pepper, and garlic; saute until tender. Stir in cumin and white pepper. Cook 1 minute, stirring constantly. Remove from heat; stir in mashed beans and corn. Spread 1/2 cup bean mixture evenly over surface of each tortilla. Sprinkle 3 tablespoons cheese down center of each tortilla. Roll up tortillas, and place seam side down on a medium baking sheet. Bake at 425~ for 7 to 8 minutes or until thoroughly heated. For each serving, top each burrito with 1/4 cup salsa and 1 tablespoon sour cream. If desired, garnish with jalapeno pepper slices and fresh cilantro sprigs. Yield: 4 servings  


28 oz Water-packed pinto beans -- drained and rinsed

1 c Cooked brown rice; -OR- up to double this amount

1 ds Chili powder

1 ds Garlic powder

1 ds Cumin

3/4 c Water

6 Tortillas


1 Head iceberg lettuce -- chopped and dried

1 bn Scallions; chopped

1 Ripe tomato; chopped

Mexican salsa 

Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired.


4 c Water; *

1 lb Pinto Beans; Dried, *

1/2 c Onion; Finely Chopped, 1 Med

2 Cloves Garlic

Chiles; **

1 1/2 ts Chicken Bouillon; Instant

1/8 ts Cumin; Ground

1/2 c Vegetable Oil

2 1/2 c Cooked Chicken; Diced

12 Flour Tortillas; ***

1 1/2 c Dairy Sour Cream

1 1/2 c Montery Jack Cheese;Shredded

1/4 c Green Onions w/Tops; Sliced

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.


Servings: 8 

2 c Beef; Cooked, Shredded 1 c Refried Beans; Below

8 ea Flour Tortillas; * 2 c Lettuce; Shredded

2 c Tomatoes; Chopped, 2 Medium 1 c Cheddar Cheese; Shredded

-------------------------------REFRIED BEANS-------------------------------

1/2 c Lard Or Vegetable Oil 2 c Pinto Beans; Cooked

2 T Chile Powder 1 T Cumin; Ground

1 t Salt 1/8 t Pepper  

* Tortillas should be 10-inches in Diameter and warmed.


Heat beef and refried beans separately. Place about 1/4 cup of the beef

on the center of each tortilla. Spoon about 2 T of the beans onto the

beef. Top with 1/4 cup of the lettuce and about 2 T each of tomatoes and

cheese. Fold one end of the tortilla up about 1 inch over filling; fold

right and left sides over folded end, overlapping. Fold down remaining

end, and serve. 


Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans;

cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining

ingredients. Add oil to skillet if necessary; cook and stir until smooth

paste forms, about 5 minutes. Garnish with shredded cheese, if desired.


Yield: 4 servings

8 Tortillas

2 tb Vegetable oil

1 Garlic clove, minced

1 md Onion, thinly sliced

1 md Green or red pepper,slivered

1 lb Beef steak, in thin strips

1 tb Chili powder

1 tb Lime juice

1 tb Pickled jalapeno peppers

1/2 ts Cumin

Ingredient notes:- Beef steak should be sirloin, flank, or round. Pickled jalapeno peppers should be chopped and may be omitted if not desired. Toppings for fajitas are a personal choice. Suggestions: Salsa, chopped tomatoes, shredded Cheddar cheese, guacamole, sour cream, shredded lettuce. 

Variations: for chicken fajitas, omit beef and use 1 lb skinless, boneless chicken breasts, cut into thin strips. Saute@ for 3 to 5 minutes or until no longer pink.  

Wrap stacked tortillas in foil. Bake at 350F(180C) for 5 minutes or until warm. In large skillet, heat 1 TB oil over medium-high heat. Cook and stir garlic, onion and sweet pepper for 3 to 5 minutes or until tender. Remove from pan. Add remaining oil to skillet. Brown beef, about 2 minutes. Stir in chili powder, lime juice, jalapeno peppers and cumin. Return vegetables to skillet and heat through. Spoon meat mixture onto centre of each tortilla, top with desired toppings. Fold up bottom edge, then roll up.


Yield: 6 servings

1 lb Ground beef

1 ea Chopped onion

1 x Salt to taste

1 ea Clove garlic (optional)

1 pk Taco shells

1 c Green chili or taco sauce

Saute' the beef and onion until brown. Salt to taste. Add garlic if

desired. Place a heaping tablespoon of meat mixture in each shell and

stuff with lettuce, tomato and cheese. Serve with the chili or taco

sauce and top with sour cream or guacamole for an added treat.


4 beef tenderloin steaks

2 tb lime juice; (fresh)

2 tb chili powder

2 tb vegetable oil; (divided)

2 ts garlic; minced

1/4 ts cumin; ground

1/4 ts red pepper flakes; crushed

1 creamy Cilantro Sauce; -(recipe follows)

1 cilantro (fresh)

1 red bell pepper rings or -strips; for garnish (option

Place steaks in wide, shallow dish. Combine lime juice, chili powder, 1

tablespoon oil, garlice, cumin and red pepper flakes in small bowl. Pour

over steaks and rub to coat.

Heat remaining oil in large, heavy non-stick skillet over medium-high heat

until hot. Add steaks and cook 4 minutes on each side for medium-rare.

Transfer to serving platter and keep warm. Spoon sauce over steaks.

Garnish as desired with cilantro sprigs and red bell pepper rings.  


Basic Red Sauce; *

Southwest Guacamole; **

1/2 c Vegetable Oil

10 Corn Tortillas; ***

1 lb Ground Beef

2 Anaheim Chiles; ****

1/2 c Onion; Chopped, 1 Medium

15 oz Pinto Beans; Drained, 1 cn

8 oz Cheddar Cheese; Shreded, 2C


Dairy Sour Cream

Tortillas should be 6 to 7-inches in diameter and be cut into **** Chiles should be seeded and finely chopped. Prepare Basic Red Sauce and Southwest Guacamole; set aside. Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, about 1 minute; drain. Cook and stir grond beef, chiles, and onion until beef is brown; drain. Heat oven to 350 degrees F. Arrange tortilla strips in bottom of greased rectangular baking dish 13 X 9 X

2-inches. Top with beef mixture, Basic Red Sauce, beans, and cheese. Bake until hot and bubbly, 25 to 30 minutes. Serve with Southwest Guacamole and Sour Cream.


2 tablespoons Cooking oil

1/2 teaspoon Oregano

2 cans Green chilis

3 cups Chicken;shredded -- cooked

1 can Tomatoes -- 28

2 cups Cheddar cheddar -- grated

2 cups Onion -- chopped

1/3 cup Cooking oil

2 teaspoons -salt

15 Tortillas -- corn

1 Garlic clove -- minced

2 cups Sour cream 

Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then

saute with minced garlic in oil. Drain and break up tomatoes.

Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato

liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from

skillet and set aside. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas.

Bake at 250F degrees until heated through about 20 minutes. 


Yield: 8 servings

1/3 c Sour cream

1/4 c Baking soda

3/4 c All-purpose flour

1/2 ts Baking powder

1/4 ts Anise seeds

1/8 ts Salt

3 tb Unsalted butter

2 tb Solid vegetable shortening

1/3 c Packed light brown sugar

1 lg Egg

1 tb Brandy

1 tb Granulated sugar

1/4 ts Cinnamon

Fruit Compote:

3 Large, ripe peaches

1 tb Granulated sugar, or more to -taste

2 ts Each: fresh lemon juice and -brandy

for the cake: Pinch each: cinnamon, crushed anise seeds

Heat oven to 350 degrees. Grease an 8 inch round layer cake pan. Stir the sour cream and baking soda together; let stand while you begin the cake. Combine flour, baking powder, anise and salt in a bowl; set aside. With an electric mixer on high speed, beat butter, shortening and brown sugar until light and fluffy, about 2 minutes. Add egg, and mix 1 minutes. Lightly fold in sour cream mixture and brandy, then combined flour mixture.  

Transfer batter to prepared pan and smooth top with rubber spatula. Stir together granulated sugar and cinnamon; sprinkle evenly over top of cake. Bake until toothpick in the center comes out clean, about 30 minutes.

While cake bakes, prepare peaches. Dice peaches and mix with granulated sugar, lemon juice, brandy, cinnamon and anise. Toss lightly and let stand at least 15 minutes before serving.

Cool cake in pan for 5 minutes then loosen from sides with a small knife. Invert onto a serving plate. Serve warm or at room temperature with the peaches. Makes one 8-inch cake. 


2 1/2 Lb. chuck roast -- (2 1/2 to 3 1/2)

4 Medium to large onions -- (4 to 5)

3 Cloves garlic -- (3 to 4)

2 sweet green peppers -- (2 to 3)

1 Large Can Ortega chiles

1 Large Can red tomatoes

1 Dozen fresh tomatillos

1 Bunch fresh cilantro

1 Teaspoon red chile powder

2 jalapeno peppers (optional) -- (2 to 4)

salt and pepper to taste 

Preheat oven to 400 degrees to 425 degrees. Cut beef into bite-size pieces and place in roasting pan with enough oil to keep from sticking. Add coarsely chopped onions and bell peppers. Place pan in hot oven until well browned. Turn occasionally. Add cans of chiles, tomatillos and add jalapeno peppers, cilantro,

chili powder and salt and pepper. Return to oven and bake another one to two hours. Serves 12 people.  


1 tablespoon Vegetable oil

1/2 cup Green onions -- sliced

1 teaspoon Garlic -- minced

12 ounces Canned tomatillos

4 ounces Canned green chilies -- chopped

1/2 cup Fresh cilantro -- chopped

1 tablespoon Dried oregano

1 cup Low-sodium chicken broth

12 Whole wheat tortillas -- 8"

15 ounces Canned black beans

8 ounces Fat-free Monterey Jack -- cheese, shredded,  

Heat oven to 350 F. To make sauce, cook green onions and garlic in oil

until tender. Add tomatillos, green chilies, cilantro and oregano.

Continue cooking until sauce comes to a boil; reduce heat to low and

continue cooking about 10 minutes. Pour sauce into blender container. Cover

and blend on high speed until smooth. Return to saucepan and stir in chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla into sauce. Spoon about 1 1/2 tb. Black beans and 2 tb. cheese onto each tortilla. Roll tortilla around filling. Place seam side down in 13" x 9" baking dish sprayed with non-stick cooking spray. Pour remaining sauce over tortillas; sprinkle with remaining cheese. Bake at 350 F for 20 to 25 minutes until cheese is melted and filling is hot. 12 Servings 


1 (15 oz) can black beans -rinsed and drained

1/2 ts Chili powder

6 (6-inch) corn tortillas

1/4 c Minced fresh cilantro

1 Lime, cut into six wedges

2 (4 oz) can chopped green chiles, undrained

3/4 c (3 oz) shredded cheddar cheese

Mash beans; add chili powder, stirring well. Spread about three

tablespoons bean mixture on each tortilla. Sprinkle with cilantro, and

squeeze 1 lime wedge over each. Top each tortilla with 2 tablespoons green

chiles and 2 tablespoons cheese. Bake tortillas at 450~ for 3 to 5 minutes

or until cheese melts. Serve with fresh salsa. Serves 6


**Pan-roast large skillet:

2 large tomatoes

3 jalapeno peppers

1 small onion -- white, 1/4"-slices

2 cloves garlic

**Pan-roast small skillet:

1/4 teaspoon dried oregano -- Mexican

1/4 teaspoon cumin seed

**for puree

1/2 cup water

salt -- to taste 

PAN ROAST: begin by blistering the tomatoes and jalapeno chiles on a cast-iron skillet (comal) then pan-roasting with the onion and garlic to develop the sweeter flavors. Roast until deeply browned and soft.  

Next "toast" the Mexican oregano and cumin seeds over medium heat. (Notice: no cilantro!) 

Using a knife or food processor chop together the tomatoes, chilies with seeds, onion and garlic until you have a coarsely textured salsa. Add the oregano and cumin, thin with water and add salt to taste. Use immediately, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. 2 1/2 c. 

Use traditionally as salsa or use to baste while grilling seafood and meat. 


1 lb Ground Beef 1 lb Ground Smoked Ham; Cooked

1 lb Ground Pork 3 ea Eggs; Large

2 t Salt 1/2 t Pepper

1/4 t Nutmeg; Ground 1 x Chipotle Sauce; *

1/2 c Dry Bread Crumbs 1/4 c Instant Corn Tortilla Mix

1/2 c Vegetable Oil

Mix ground beef, fully cooked ham, ground pork, eggs, salt, pepper, and

the nutmeg. Shape into a loaf. Cover and refrigerate for 1 hour.

Prepare Chipolte Sauce and set aside. Mix bread crumbs and tortilla mix.

Coat meat loaf with bred crumb mixture. Heat oil in 10-inch skillet until

hot. Cook meat loaf in oil over medium heat until brown on all sides.

Pour Chipotle Sauce over meat loaf. Heat to boiling and reduce the heat.

Cover and simmer until done; about 1 hour. 


Apricot Basting Sauce; *

8 oz Cream Cheese; Softened, 1pk

1/2 c Ricotta Cheese

1/4 c Sugar

1 ts Orange Peel; Grated

6 Flour Tortillas; **

1/4 c Apricot Preserves

1 Egg; Large, Beaten

2 tb Margarine Or Butter,Softened

1 c Apricots; Sliced

Flour Tortillas should be 8-inches in diameter and be warm. Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce.




4 1/2 lb Beef fillet -- cubed

4 Green bell peppers - sliced -- into squares

2 Red onions -- sliced in triangles

Freshly ground pepper ~~

3/4 c Olive oil

1 c Clarified butter


8 Chilies cascabeles

1/2 c Vegetable oil

1/2 White onion

1 Tomato -- roasted

4 Cloves garlic -- whole

1 t Cumin seeds

2 Bay leaves

1 t Freshly ground pepper

Salt ~~ 

Prepare the kabobs: On 8 skewers, 8 to 8-1/2 inches long, alternate beef, peppers, and onions. Brush with 1/4 cup oil and season with pepper to taste. Refrigerate for 40 minutes.

Meanwhile, prepare the sauce: Fry chilies in oil for 2 minutes. Drain and soak in hot water for 20 minutes. Drain, reserving soaking water, and seed. In a blender or food processor, blend chilies with onion, tomato, garlic, cumin, bay leaves, and pepper. Add a little soaking water, and re-blend. Salt. Heat a griddle. Brush kabobs with a little oil and butter. Grill, turning skewers every 3 minutes and basting with oil and butter until brown.

To serve, place a skewer on each of 8 plates. Serve with chili sauce and freshly made corn tortillas.


- Chef Gabriel Gambou at the Arrecife restaurant in Colima adds chiles

cascabeles to beef kabobs to give them a special flavor. 


1/2 lb Boned -- Skinned Chicken


1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Seasoned Salt

1/4 tsp Each Oregano & Pepper

Few Drops Liquid Smoke Flavoring

1 tbsp Vegetable Oil

1/2 c Green Pepper Strips

1/2 c Thin Onion Wedges

1/2 c Tomato Wedges

1/4 c Mild Picante Sauce 

In bowl, combine first 7 ingredients & 1 1/2 t. oil. Cover & refrigerate 2 to 8 hours. Broil chicken until no longer pink in the center. Meanwhile, in a large skillet, saute green peppers & onions in remaining oil until crisp-tender. Add tomatoes & saute 1 min. stir in picante sauce & heat through. Cut chicken

into thin strips, and top with vegetables. Serve with four hot corn tortillas. 


Servings: 8 

2 ea Beef Flank Steaks; * 1/2 c Lime Juice

2 T Oregano Leaves; Dried 2 T Olive Or Vegetable Oil

2 t Salt 1/2 t Pepper

4 ea Cloves Garlic; Crushed

* Each flank steak should weigh between 1 and 1 1/2 lbs.


Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to broil. Place beef on rack in broiler pan. Broil with the tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil about 5 minutes longer. Cut beef in thin strips across the grain of the meat. Serve with tortillas and guacamole if desired. 


1 lb Flank Steak

1/2 c Salad Oil

1/2 c Sherry

1 tb Chili Powder

1 cl Garlic, minced

2 tb Cumin

8 x 6" Flour Tortillas

2 c Shredded Lettuce

1 lb Monterey Jack Cheese, grated

6 x Green Onions, chopped

Taco Sauce

1) Marinate Steak in the oil, sherry, chili powder, garlic and cumin for several hours. Refrigerate overnight for best results.

2) Broil or grill the steak, then carve into thin slices across the grain.

3) Warm tortillas. Place several slices of meat on each. Add lettuce, cheese, onions and your favorite taco sauce. Roll and eat like a burrito. 


1 can Refried beans

12 oz Block Monterey Jack Cheese, -grated

1 cn Chopped green chilis (unless -cheese is the kind with Jalapenos)

1 sm Can Hunts tomato sauce

1/2 Bag (approx 5 or 6) flour -tortillas

approx 1 lb ground beef, browned, with onion & garlic. Drain fat well.

Mix tomato sauce with browned hamburger & onions, set aside. Soften tortillas in microwave. spread first tortilla with refried beans, Sprinkle heavily with grated cheese, put in bottom of round 1 1/2 qt. casserole. Spread second tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese. cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this.  


4 tb Oil

12 oz Vegetable juice, can

14 1/2 oz Beef broth, can

3 Garlic clove, minced

3 1/2 lb Beef stew meat

Cheddar, shredded

4 oz Chilies, green, can

Brown meat in oil and drain. Add remaining ingredients except cheese. Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese. 


1 lb bulk pork sausage

1 tbsp chili powder

1/2 tsp salt

1/2 tsp ground cumin

1 med tomato -- coarsely chopped

1 clove garlic -- crushed

8 flour tortillas

1 16 oz can refried beans

1 c shredded cheddar cheese

Crumble pork sausage into 2-qt casserole. Cover with paper towel and micro-

wave on high 7 to 9 minutes, breaking up and stirring after 4 minutes, until no longer pink; drain. Stir in chili powder, salt, cumin, tomato and garlic. Cover tightly and microwave 3 to 5 minutes or until hot. Place 4 tortillas between damp paper towels on 10-in plate. Microwave on high 1 to 2 minutes or until softened and hot (keep tortillas covered while working with filling). Spread about 1/4 cup refried beans over each warm tortilla. Spoon about 1/3 cup sausage mixture onto center of each tortilla; sprinkle each with 2 tbsp of cheese. Roll up; arrange seam sides down on 10-in plate. Cover with paper towel and microwave on high 4 to 5 minutes or until filling is hot. Repeat with remaining tortillas and filling.


1 1/2 pounds flank steak -- * see note

1/2 teaspoon black pepper

1/2 teaspoon seasoned salt

2 cups hot water

3 yellow onions

1 large bell pepper

1 jalapeno pepper -- chopped

2 tomatoes -- peeled and chopped

10 large eggs

2 cups cheddar cheese -- shredded

8 flour tortillas 

* Use another cut of meat if flank steak is unavailable.

1. To prepare steak, cut into 3-4 pieces and sprinkle with the salt and

pepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oil

and brown the meat on each side.

2. Add hot water and cover tightly. Simmer on low heat for 2 to 2-1/2

hours or until meat shreds easily. Add more water during cooking if

necessary. When meat is tender, shred into small bite-sized pieces.

3. Cut the onions into thin slices, separate the slices into individual

rings. Julienne the green pepper. Mince the jalapeno pepper (use a canned

one if necessary).

4. In a large heavy skillet, heat 2 tablespoons oil; add the onions and

green peppers. Saute` until onions are translucent and limp. Add the chopped

fresh tomato and the minced jalapeno and continue cooking for 3 minutes or


5. Add the shredded meat, 10 eggs which have been lightly beaten, and

the shredded cheese. Proceed as though you were scrambling eggs.

6. Warm the flour tortillas while cooking the filling, or quickly run

each tortilla over the flame on a gas stove, just to soften. Fill each

tortilla with 1/8th of the mixture. Roll the tortillas by turning one side

up and folding the edges inward. Wrap the lower third in foil or waxed

paper and serve immediately. If desired, serve with sour cream and avocado. 



2 T salt

1/2 c chicken soup base

1/3 c tomato paste

2 T garlic powder

2/3 c onion flakes 

4 c rice

1/3 c oil 

Saute rice in oil. Add 2 quarts water and the above ingredients. Bring to

a boil, cover and steam until rice is tender. 



Mix in a 1-gallon jar:

4 c water

1 t oregano

1 t garlic powder

1/3 c salt

2 c chili flakes

1/3 c tomato paste 

Pour more water and tomato paste to fill the jar to desired thickness, until

gallon jar is full. 



30 lb ground beef

1 c chicken soup base

3 T garlic powder

1/2 c dried onion

1/3 c salt

3 T oregano

3 T cumin

1 c tomato paste


Boil until beef is cooked. Drain and save juices. 



1 can red chili sauce

2 cans water

1 1/2 c chicken soup base

2 c tomato paste

6 c water with flour, beaten for thickening 


1 c masa

3/4 c water

2 T oil

1 can (15 oz) chili

Bake at 400 deg. F for 25 minutes 


3/4 c masa

1 t baking powder

1 t salt

1 egg, beaten

1 c water

1 frying chicken, cut up 

Dip chicken pieces into the batter, then drain. Fry in hot deep fat at 365 deg. F. For 15 to 20 minutes. 


2 c masa

1 1/4 c water 

Divide into 12 balls, then shape. Fry over medium heat until lightly browned on both sides. 



2 t oregano

2 t cumin

2 t garlic powder

1/3 c salt

1 c onion flakes

1/2 c tomato paste

1/2 c peppers (I have to find the rest of the recipe@) 


1 lb lean boneless pork, trimmed and cut into 1-inch cubes

1 cup dried small white beans, rinsed and drained

1 cup hot water

1 can (14 1/2oz) diced tomatoes

1 can (6oz) tomato paste

1 can (20oz) pineapple chunks, drained, juice reserved

1 can (4oz) diced green chilis

1 medium onion, chopped

1 tbs chili powder (or more or less to taste)

1 tbs cumin (or less to taste)

1/2 tsp garlic powder 

In a 3 1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilis, onion, chili powder, cumin, and garlic powder; mix well. Cover and cook on the low heat setting 8 1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible. Stir in the pineapple chunks and serve.  Serves 4 to 6. 


8 whole wheat tortillas (8-inch)

1/2 cup onion, chopped

3/4 cup green peppers, chopped

4 ounces green mild chilies, chopped

1 clove garlic, minced

1/2 teaspoon cumin seed

1 teaspoon dried cilantro

12 ounces silken firm tofu, drained and mashed

2 cup diced tomatoes, drained

2 cup thick tomato salsa

1/2 cup low fat cheddar, shredded 

Preheat oven to 350 degrees. Lightly spray a 9x13 baking pan with no-stickum vegetable spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place

in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes.

8 servings 


Yield: 6 servings

1 pound ground beef

1 1/3 cups water

1 package (1.5 ounces) Burrito Seasoning Mix

1 3/4 cups (1-pound can) Refried Beans, warmed

6 (10-inch) burrito-size flour tortillas, warmed

3/4 cup Thick & Chunky Salsa

3/4 cup (3 ounces) Fancy Shredded Monterey Jack or Mild Cheddar Cheese  

BROWN beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.

SPREAD about 1/4 cup beans on each tortilla. Top with 1/3 cup beef mixture, 2 tablespoons salsa and 2 tablespoons cheese; fold into burritos. Top with additional salsa, if desired.  


This hearty dish will please everyone in your family. Serve it with one of our delicious soups, or a big salad. Yield: 5 servings  

2 tablespoons vegetable oil, divided

1 cup (1 small) quartered, sliced onion

1 cup (1 small) green or red bell pepper strips

4 boneless, skinless chicken breast halves, cut into thin strips

1 package (1.25 ounces) Fajita Seasoning Mix

1/3 cup water

10 (6-inch) fajita-size flour tortillas, divided

2 1/2 cups (10 ounces) 4 Cheese Mexican Blend, divided  

HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink. Stir in seasoning mix and water. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.

SPREAD 1/2 cup fajita mixture on one tortilla; sprinkle with 1/2 cup cheese. Place second tortilla evenly over mixture. Heat remaining oil in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients.  


Tostadas are very open to your imagination and creativity. This version features ORTEGA Refried Beans and Taco Sauce, but feel free to experiment with whatever ingredients you have available. In Mexico, tostadas are one of the most popular street foods, due to their easy-to-eat form, and limitless variations.  

1 3/4 cups (1-pound can) Refried Beans

1/4 cup chopped onion

1 package (1.25 ounces) Taco Seasoning Mix

1 package (10) Tostada Shells, warmed

2 cups shredded lettuce

1/2 cup (2 ounces) Fancy Shredded Mild Cheddar Cheese

1/3 cup sliced ripe olives

2 medium ripe avocados, cut into 20 slices

3/4 cup Thick & Smooth Taco Sauce  

COMBINE beans, onion and seasoning mix in medium saucepan. Cook, stirring frequently, for 4 to 5 minutes or until heated through.

SPREAD 1/4 cup bean mixture over each shell. Top with lettuce, cheese, olives, avocado and taco sauce. 10 servimgs 


This rice dish is often referred to as a sopa seca (dry soup). It gets this name because the rice is cooked in a very flavorful soup-like broth. As the rice cooks, it absorbs all of the liquid. The rice in this dish is sautéed in oil with onions and garlic before the liquid is added. This is the same method used in the preparation of Italian risotto. Yield: 8 servings  

2 tablespoons butter or margarine

1 cup long-grain white rice *

1/2 cup chopped onion

2 cloves garlic, finely chopped

1 3/4 cups (16-ounce jar) Thick & Chunky Salsa

1 1/4 cups water *

3/4 cup (1 large) peeled, shredded carrot

1/2 cup frozen peas, thawed (optional)  

MELT butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, carrot and peas. Bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.

*NOTE: For a quick-cook Mexican Rice, use 4 cups instant rice instead of 1 cup long-grain white rice, and 2 1/2 cups water instead of 1 1/4 cups water. After salsa mixture comes to a boil, cook for length of time recommended on instant rice package.  


Love Chiles Rellenos but are short on time? This casserole has all of the taste with very little of the work! It is delicious with a salad as a hearty dinner, or as brunch, with plenty of juice and fresh tortillas.  

1 1/2 cups Fancy Shredded Monterey Jack or Mild Cheddar Cheese, divided

1/2 cup (4-ounce can) Diced Green Chilies

2 tablespoons all-purpose flour

1 1/2 cups milk

3 eggs, lightly beaten

Thick & Chunky Salsa

Toppings: sour cream, sliced ripe olives, chopped green onions  

PREHEAT oven to 325º F.

SPRINKLE 3/4 cup cheese onto bottom of lightly greased 8-inch square baking dish. Top with chiles and remaining cheese. Place flour in medium bowl. Gradually add milk, stirring until smooth. Stir in eggs; pour mixture over cheese.

BAKE for 45 to 50 minutes or until knife inserted in center comes out clean. Cool in pan for 10 minutes. SERVE with salsa and desired toppings.



1      teaspoon  ground cumin

4      cloves  garlic

3/4  cup  lime juice

pepper -- to taste 

Blend cumin, garlic and lime juice until smooth.  Taste and season with pepper.    Marinat fish (chicken or meat) in the refrigerator for 1 hour. 


Mexican chefs are renowned for their succulent cooked pork. Found in chorizo, meatballs and many other dishes, it is a favorite around the country. This filling made of shredded pork is mouth-wateringly tender, and will add a special touch to many Mexican recipes. Yield: about 4 cups  

4 cups water

2 pounds boneless pork butt or pork roast

1 small onion, quartered

1 teaspoon salt

1 tablespoon vegetable oil

1 cup (1 small) chopped onion

3 cloves garlic, finely chopped

1 cup (7-ounce can) Diced Green Chiles

1 1/2 to 2 teaspoons ground oregano

Salt and ground black pepper to taste  

COMBINE water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve 1/2 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.

HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chilies, oregano, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.

USE filling in burritos, tacos, tamales or tostadas.  


1 3-pound stewing chicken (or 5 pounds thighs), cut up

1/2 cup vinegar

1 cup water

2 cloves garlic, minced

1 inch ginger, grated

1 bay leaf

2 tablespoons soy sauce

salt and pepper 

1. Chop chicken into serving-size pieces. Mix with vinegar, water, garlic, bay leaf, soy sauce, salt, pepper.

2. Cook chicken in a pot on high heat. As the liquid thickens, turn heat to low and continue cooking until meat is tender and slightly brown. Stir chicken from time to time, cooking for about 30 to 35 minutes. Note: To make adobo pork, follow the same procedure but add 1 teaspoon allspice. 


*this dish is NOT kosher, as it contains both meat and dairy. I named it "just because." Spike the Grate

Enchiladas are a traditional and delicious Mexican dish with many regional variations. Unfortunately, they can be time-consuming to prepare. This quick recipe captures the taste and textures of traditional enchiladas without the lengthy process.  Yield: 12 servings


1 pound ground beef or turkey

1 cup (1 small) chopped onion

2 cloves garlic, finely chopped

1 3/4 cups (16-ounce jar) Thick & Chunky Salsa

1 3/4 cups (1-pound can) Refried Beans

1 1/4 cups (10-ounce can) Enchilada Sauce

1/4 green bell pepper, diced

1/4 yellow bell pepper, diced

1/4 orange bell pepper, diced

1/4 red bell pepper, diced - or any combination of bell peppers

1/2 cup (2 1/4-ounce can) sliced ripe olives

10 (6-inch) corn tortillas, snipped into 1/2 inch dice, divided

2 cups shredded cheddar cheese

2 cups shredded Jack cheese

Sliced green onions (optional)


PREHEAT oven to 375° F.


COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in salsa, beans, enchilada sauce and olives. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 6 minutes.


LAYER half of corn tortillas on bottom of greased 13 x 9-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup of each cheese. Repeat layers. Bake, covered, for 20 minutes. Remove cover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with green onions before serving.  


 Everyone loves burritos! This super-sized version is packed with tasty beef, ORTEGA Refried Beans and cheese. Burritos are very popular in the northernmost regions of Mexico (El Norte). Yield: 6 servings


1 pound ground beef

1 1/3 cups water

1 package (1.5 ounces) Burrito Seasoning Mix

1 3/4 cups (1-pound can) Refried Beans, warmed

6 (10-inch) burrito-size flour tortillas, warmed

3/4 cup Thick & Chunky Salsa

3/4 cup (3 ounces) Fancy Shredded Monterey Jack or Mild Cheddar Cheese


BROWN beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.  SPREAD about 1/4 cup beans on each tortilla. Top with 1/3 cup beef mixture, 2 tablespoons salsa and 2 tablespoons cheese; fold into burritos. Top with additional salsa, if desired.      



Fajitas de Rez Though a very popular meal in this country, few Americans know the origins of the word fajita. These easy-to-make dinners were originally made with skirt steak, a cut of meat that looks just like a belt, or a fajo. This beef version is the classic, but fajitas are also delicious made with chicken, seafood, or vegetables. Yield: 6-8 servings 

1 3/4 cups (16-ounce jar) Thick & Chunky Salsa

1/4 cup vegetable oil, divided

2 tablespoons chopped fresh cilantro

1 tablespoon chili powder

2 large cloves garlic, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 pound sirloin steak, cut into 2-inch strips

1 cup (1 small) red bell pepper strips

1 cup (1 small) green bell pepper strips

1 cup (1 small) sliced onion

Flour tortillas, warmed

Sour cream


COMBINE salsa, 2 tablespoons vegetable oil, cilantro, chili powder, garlic, cumin and salt in large bowl. Add beef; cover. Marinate in refrigerator for at least 1 hour HEAT remaining vegetable oil in large skillet over medium-high heat. Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes or until onions are slightly golden and peppers are tender. Add beef mixture; cook, stirring occasionally, for 7 to 8 minutes or until meat is no longer pink. SERVE in tortillas; top with sour cream.      



Having a hard time getting out of bed? Wake up to something new - breakfast burritos. This tasty Ortega recipe can help you jump start your morning. Serves 8


 6 ounces breakfast sausage

1 3/4 cups (1-pound can) Refried Beans

1 tablespoon butter or margarine

8 eggs, lightly beaten

8 (10-inch) burrito-size flour tortillas, warmed

1/2 cup (2 ounces) Shredded Mild Cheddar Cheese

1/4 cup chopped tomato

1/4 cup chopped green bell pepper

Thick & Chunky Salsa or Garden Style Salsa


COOK sausage in large skillet over medium-high heat, stirring to break into pieces, for 4 to 5 minutes or until no longer pink; drain. Stir in beans; heat for 3 to 4 minutes. Remove from skillet; keep warm.


MELT butter in medium skillet over medium heat. Add eggs; cook, stirring constantly, for 3 to 4 minutes or until eggs are of desired consistency.


TOP each tortilla evenly with sausage mixture, eggs, cheese, tomato and bell pepper; fold into burrito. Serve with salsa.  


Use boneless, skinless chicken breasts to make burritos with less fuss and less fat.  Yield: 8 burritos


1 tablespoon vegetable oil

4 boneless, skinless chicken breast halves, cut into 2-inch strips

1 1/4 cups water

1 package (1.5 ounces) Burrito Seasoning Mix

8 (10-inch) burrito-size flour tortillas, warmed

Shredded Mild Cheddar Cheese,

shredded lettuce,

chopped green onions

sliced ripe olives

Thick & Chunky Salsa


HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 3 to 4 minutes or until no longer pink. Add water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.


SPOON chicken mixture evenly over tortillas. Top with cheese, lettuce, green onions, olives and salsa; fold into burritos.



Rice is a standard ingredient of the midday Mexican meal. When flavored with broth, tomatoes, chiles or cheese, it becomes a meal in and of itself. Arroz con Pollo is certainly the most well known Mexican rice dish. Use long-grain white rice for best results.  Yield: 4-6 servings


4 slices bacon

1 1/2 pounds chicken parts

1 cup (1 small) chopped onion

1 cup (1 large) chopped green bell pepper

2 large cloves garlic, finely chopped

2 cups long-grain white rice

2 1/2 cups (24-ounce jar) Thick & Chunky Salsa

1 3/4 cups (14 1/2-ounce can) chicken broth

1 cup (8-ounce can) tomato sauce

1 teaspoon salt

1/2 teaspoon ground cumin


COOK bacon in large saucepan over medium-high heat until crispy; remove from saucepan. Crumble bacon; set aside. Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides. Remove from saucepan. Discard all but 2 tablespoons drippings from saucepan.


ADD onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add rice; cook for 2 to 3 minutes. Stir in salsa, broth, tomato sauce, salt and cumin. Bring to a boil; place chicken over rice mixture. Reduce heat to low. Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone. Sprinkle with bacon.



1 lb. ground beef

2 cans (8 oz.) tomato sauce

1 can (14 1/2 oz.) black beans, drained and rinsed

1 can (8 3/4 oz.) whole kernel corn, undrained

1 can (4 1/2 oz.) chopped green chilies, undrained

2 tbsp. McCormick® Chili Powder

2 tbsp. McCormick® California Style Minced Onion

1 tsp. McCormick® Ground Cumin

1 tsp. McCormick® California Style Garlic Salt

1/2 tsp. McCormick® Oregano Leaves

6 (8-inch) flour tortillas, divided

2 cups shredded Cheddar cheese, divided  

1. Preheat oven to 350 degrees F. In a large skillet, brown ground beef over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

2. Stir in next five seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

3. In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese. Bake 30 minutes. Quantity: Makes 8 servings  


2 tbsp. oil

1 1/2 lbs. boneless, skinless chicken breasts, cut in 1-inch cubes

1/2 cup onion, coarsely chopped

1 cup green bell pepper, coarsely chopped

1/2 cup chicken broth

1 can (14 1/2 oz.) red kidney beans, undrained

1 can (14 1/2 oz.) diced tomatoes

1 tbsp. McCormick® Ground Chili Powder

1 1/2 tsp. McCormick® California Style Garlic Salt

1 tsp. McCormick® Ground Cumin

1 tsp. McCormick® Oregano or Cilantro Leaves

1 tsp. sugar (optional)  

1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add chicken, onion and bell pepper; saute 8-10 minutes.

2. Stir in remaining ingredients. Bring to a boil. Simmer 15 minutes.

Serving suggestion: Serve in a hollowed-out hearth baked bread bowl. 6 cups 


1 lb. ground beef or turkey

1 can (14 1/2 oz.) red kidney beans, undrained

1 can (8 oz.) tomato sauce

1 tablespoon McCormick® Chili Powder

2 tablespoons Mccormick® California Style Minced Onion

1/2 teaspoon McCormick® California Style Garlic Salt

1 teaspoon sugar

1 package (8 oz.) corn muffin mix

1 cup shredded cheddar cheese

1/4 cup sliced green onion  

1. In a large skillet, brown ground beef over medium-high heat; drain. Stir in next six (6) ingredients. Bring to boil; reduce heat, simmer 10 minutes.

2. Prepare muffin mix according to package directions. Drop small spoonfuls of muffin batter over meat mixture in skillet. Gently spread batter to cover meat mixture completely. Cover and cook 15-17 minutes or until corn bread is done.

3. Top with cheese and green onion. Cover and cook over low heat until cheese melts. Makes 6 servings  


CHILI PEPPERS are popular in much cuisine, including Mexican and Tex-Mex. 
With the many varieties now available, knowing which ones to use -- and how much of them -- can be a challenge. 
Different names may apply to one kind of chili, or a chili may have different names in its fresh and dried forms. For example, a fresh poblano chili in the dried form is an ancho chili. Chipotle chilis are dried, smoked jalapenos. 
The heat quotient of chilies can vary as much as the sizes and shapes of the varieties available. Chilies cross-pollinate readily and seed sources vary, so you can never predict exactly how hot a chile will be. Warm climates 
produce hotter, spicier chilies than do cool climates with moist soils with high nitrogen levels. 
A good rule to follow is to always start out with the lesser amount if there is a range. If a recipe says to use one to two jalapenos, start out with just one and add more, according to your taste. 
Selection and storage 
The pods of fresh chilies should be firm, with a bright, shiny, smooth surface and no dry cracks. Avoid any that show signs of shriveling or soft spots. 
Chilies are best stored wrapped in paper towels and refrigerated for up to three weeks (they'll sweat and deteriorate in plastic bags). For longer storage, wash, dry with a paper towel and freeze in a suitable container for 
up to one year. 
Dried chilies are perishable. The longer dried chilies are kept, the more their flavor diminishes. Also, pantry pests are attracted to dried chilies left in the open air. So store them in an airtight container in a cool, dark, dry place for up to three or four months; for longer storage, 
refrigerate or freeze. 


Chilies require caution in handling, particularly for those who are 
sensitive to capsaicin, the ingredient that makes chilies hot. When working with fresh, dried or even pickled chilies, be sure to wear plastic or rubber gloves and keep your hands away from your face. The capsaicin is contained in a chile's seeds, stem and oil, and if it comes in 
contact with your tongue or eyes, the discomfort can be severe. The burning doesn't usually begin when you're working with the chilies -- it starts later. While chopping chilies, be careful of fumes and squirting juices. If burning occurs, apply Preparation H repeatedly (this really works!), but don't use it in your eyes.

Be sure to thoroughly clean all surfaces and containers after chopping and cooking chilies.  

Fresh chili peppers:

Mild to medium: Anaheim, banana pepper, Hungarian wax, sweet cherry, poblano, pasilla, pimientos.

Hot: jalapeno, serrano, super chile, Fresno.  

Fiery hot: cayenne, habanero, tabasco, Scotch bonnet.  

Dried chili peppers:

Dried chilies can be made into powder by toasting and grinding. Except for very hot chilies, 1 tablespoon powdered chile equals 1 large pod.

Mild to medium: California dried chile, Anaheim, New Mexico, ancho and pasilla.  

Hot to hotter: Mexican chile, chile de arbol, cayenne chile, guajillo, chipotle, pequin, tepin and Thai.  

Roasting chilies:

Some recipes call for roasting chilies. To do this, make two slits in the pods with a knife tip or pierce with the tines of a fork. Place chilies on a baking sheet and broil 5 inches beneath oven broiler, with the oven door open, for a few minutes. Turn the pods as they begin to blister. Watch them carefully, and do not allow the chilies to burn. Chilies may also be roasted on a barbecue grill. Using tongs, remove the chilies from the oven. For crisp chilies, plunge the blistered pods into ice water. For more thoroughly cooked chilies, place them in a pan or a bowl and cover them with a damp towel (or a clean paper 
bag) to steam for 10 minutes. Using gloves, peel the chilies downward from the stem and remove the stem. 
Slit the pod on one side and carefully remove seeds and veins. Use in your recipe or wrap airtight and freeze for later use.


(El Salvador)


4 c masa

1 t salt

1 t chili powder

2 2/3 c water 

Mix until dough holds together. Form into 24 balls, set on squares of waxed paper. Top with waxed paper, and roll until cake is 5 inches in diameter. 


1 lb ground beef

1 small onion, finely chopped

1/2 green pepper, finely chopped

1/2 t cumin

1 can (10-oz) red chili sauce

1 T beef stock base or 3 bouillon cubes

2 c shredded Jack cheese 

Brown meat, drain off fat, add onion, cook until soft. Add all but cheese. Increase heat and boil rapidly until liquid evaporates. Cool to room temperature and add cheese. Stir until blended  


3 c lettuce, shredded

2 carrots, thinly sliced (combine, and put into salad bowl)

1 c sour cream placed in small bowl

3 limes, quartered, on small plate  

Peel top paper from cake, spread with 1/4 c filling to within 1/2 in of edges. Top with second cake; pinch and flute to seal edges.

Heat ungreased pan to medium. Cook pupusas on one side 5 minutes or until lightly browned. Turn and cook 5 minutes more (cook 7 minutes if from fridge). 

Gently squeeze to open an edge of the pupusa, spoon lettuce and carrot mixture inside. Add sour cream, squeeze in some lime juice. Eat with fork or fingers. 


(Pat Pettitt) 

1 small turkey (12 lbs)

2 chopped onions

3 large cloves garlic, minced

4 t lard or turkey fat

4 sq bitter chocolate (cut into small pieces)

1 c peanut butter

6 c turkey stock

4 T toasted sesame seeds

2 t ground cumin

3/4 c chili powder

4 dried tortillas, or 1/2 c corn meal

2 1/2 T sugar

1/4 t anise

salt to taste 

Have turkey cut in pieces, cover with water, and simmer until just tender, adding salt to taste. In the meantime, cook the chopped onion and garlic in the shortening until wilted, and put into a blender, along with the chocolate, 1 cup of the stock, and the remaining ingredients. Toast the sesame seeds in a heavy, dry skillet; break tortillas into pieces. Blend ingredients until smooth, adding remaining stock and more salt if needed. Pour over the drained turkey pieces. If you have no blender, grind the dry ingredients several times, using the finest knife, then mix with the stock. Heat thoroughly before serving. 


Hope you're hungry, 'cause this recipe makes four of the Mexican Pizzas like those served at the Taco Bell chain. This recipe is also handy if you want to know how to make a spiced ground beef just like the stuff Taco Bell uses in its tacos and other items. 

1/2 lb. ground beef

2 tablespoons all-purpose flour

1 1/2 teaspoons chili powder (Spanish blend is best)

3/4 teaspoon salt

1/4 teaspoon dried, minced onion

1/4 teaspoon paprika

dash garlic powder

dash onion powder

2 tablespoons water

8 small (6-inch diameter) flour tortillas

1 cup Crisco shortening or cooking oil

1 16-ounce can refried beans

1/3 cup diced tomato

2/3 cup mild Picante salsa

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey jack cheese

1/4 cup chopped green onions

1/4 cup sliced black olives  

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, dried onion, paprika, garlic powder and onion powder. Use your hands to thoroughly incorporate everything into the ground beef. 

2. Preheat a skillet over medium heat, and add the ground beef mixture to the pan along with the water. Brown the beef mixture for 5-6 minutes, using a wooden spoon or spatula to break up the meat as it cooks. 

3. Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45

seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should

become golden brown. 

4. Heat up refried beans in a small pan over the stove or in the microwave.  

Preheat oven to 400 degrees.  

5. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on the face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. 

6. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted. Makes 4 pizzas.  


Impossibly easy because it makes its own crust, which is also why it's often called Impossible Chicken Taco Pie. You'll have enough taco seasoning mix to make it again.  

2 cups cut-up cooked chicken

1/2 cup chopped onion

2 Tbsp taco seasoning mix (1/2 envelope)

1 cup Bisquick® Original baking mix

1 cup milk

2 eggs

1 cup shredded Cheddar cheese (4 ounces)  

1. Heat oven to 400°. Grease bottom and side of glass pie plate, 9x1 1/4 inches. Mix chicken, onion and seasoning mix. Sprinkle in pie plate. 

2. Stir together baking mix, milk and eggs with fork until blended. Pour into pie plate. 

3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes, and sour cream if desired. 

                   NO RISE MEXICALI PIZZA WHEEL 

Mexicali filling: 

             1 lb ground beef, browned and drained

      1 can (8 3/4 oz) kidney beans, drained

1 can (8 oz) tomato sauce

2 t chili powder

      1 jar (4 oz) diced pimientos, drained

      1 c grated cheese

2 T chopped milk green chilis 

Cook the first four ingredients, stirring occasionally, until dry. Cool. Stir in pimientos, cheese, and green chilis. 

Crust: 2 3/4 c flour

1/2 c cornmeal

1 pkg rapid rise yeast

       1 T sugar

1 t salt

1 c very warm water

2 T butter, softened

Combine 1 c flour, cornmeal, undissolved yeast, granulated sugar, and salt. Add water and butter; beat 2 minutes at medium speed of mixer, and 2 minutes at high speed. With spoon, stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 4 minutes. Cover; let rest 10 minutes. Roll dough to 15 inch circle. Place in greased 14-in pizza pan. Form a standing rim of dough around edge. Cut a 7-inch "X" in center of circle. Cut another "X" to form 8 pie-shaped wedges in center. Spread a 3-inch border of Mexicali filling evenly around edge of dough. Pull cut points of dough over filling, tuck under rim, and press to seal. Bake at 4250 for 15 to 20 minutes until done. 


1 envelope Lipton Recipe Secrets Onion Soup Mix

1/4 cup oil

1/4 cup fresh lime juice (about 2 limes)

1/4 cup water

2 medium cloves garlic, finely chopped

1 teaspoon grated lime peel

1 teaspoon ground cumin

1/2 teaspoon oregano

1/4 teaspoon ground black pepper

1 pound boneless flank steak

Warm flour tortillas

In large, shallow glass baking dish, combine onion soup mix, oil, lime juice, water, garlic, lime peel, cumin, oregano and pepper. Add steak and turn to coat. Cover and marinate in refrigerator, turning occasionally, 4 hours or overnight. Remove steak from marinade, reserving marinade. Grill or broil about 5 inches from heat 10 minutes or until steak is done, turning once and brushing with marinade. Thinly slice steak diagonally, then serve in tortillas and top, if desired, with salsa and sour cream. serves 4 


1 envelope Lipton Recipe Secrets Onion-Mushroom Soup Mix

1 lb. ground beef

1/2 cup chopped tomato

1/4 cup finely chopped green bell pepper

1 tsp. chili powder

1/4 cup water

In large bowl, combine all ingredients; shape into 4 patties. Grill or broil until done. Serve, if desired, on hamburger rolls and top with shredded lettuce and cheddar cheese. Serves 4

MICROWAVE DIRECTIONS: Prepare patties as above. In oblong baking dish, arrange patties and microwave uncovered at HIGH (Full Power) 10 minutes, turning patties once. Let stand covered 5 minutes. Serve as above. 


2 cups crushed corn chips

1 egg, beaten

2 tablespoons water

1 envelope Lipton Recipe Secrets Onion Soup Mix

1 can (4 oz.) chopped green chilies, drained

1 pound lean ground beef

1 cup shredded Monterey Jack cheese (about 3 oz.)

1 can (8 oz.) tomato sauce

1 medium green bell pepper, chopped

Preheat oven to 350°. Combine corn chips, egg and water; press into 9-inch pie plate or casserole. Bake 10 minutes.

Meanwhile, in large bowl, combine onion soup mix, chilies, ground beef and 1/2 cup cheese; evenly press into prepared crust. Top with tomato sauce and green pepper and bake 30 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese is melted and beef is done. Makes 6 servings. 


1 medium onion (chopped)

3 Tbls. butter

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup chicken broth

3 1/2 cups diced chicken (cooked)

1 packgage flour tortillas

1 lbs. shredded cheese 

In large saucepan, brown onion in butter. After onion is browned, add cream of mushroom soup, cream of chicken soup, chicken broth and cooked chicken; heat thoroughly. Remove from heat. In 13x9 baking dish, layer ingredients starting

with chicken mixture, then tortillas topped with cheese. Repeat until all ingredients are in dish and bake at 350 degrees for 30 minutes. If desired, serve

with picante sauce, refried beans, and tortilla chips. 


(Freezes well, for once a month cooking)** 

4 or 5 crumbled taco shells or chips (Put them in a ziplock bag and whack away! )

1 1/2 lb. ground beef

1 medium onion, chopped finely

1 envelope Taco seasoning mix*

1 (4-ounce) can chopped green chilies (don't drain)

1 small can sliced black olives, drained

1 cup milk

1/2 cup Bisquick (baking mix)

2 eggs

1 cup shredded cheddar cheese and/or Monterey Jack

2 large tomatoes, chopped

Shredded lettuce

Sour cream

Taco or picante sauce 

Heat oven to 400 degrees (F). Liberally grease an 8"x12" casserole dish (use non-stick spray or shortening ). Spread crumbled taco shells in dish. Brown and crumble beef and onion in a large frying pan. Drain and add taco seasoning packet* and spread on top of the taco shells in dish@evenly. Top that with the chilies and the black olives. (Resist the urge to arrange in an attractive pattern@ nobody cares.) Beat milk, eggs, and Bisquick until fairly smooth. (@.what's a few lumps?) Pour evenly into the dish. Bake for 25 minutes. (If freezing, see **notes below). Top with half of the chopped tomatoes and 1 cup of the cheese. Bake another 8-10 minutes (until knife in center proves the center is done). Serve a sliced portion with remaining chopped tomatoes, lettuce, sour cream and taco/picante sauce. Serves 6 to 8.  

*Or use 1 heaping Tbsp. Chili powder, + 1 tsp. ground cumin powder+ 1 tsp. garlic powder + 1/2 tsp. salt instead of the packaged taco seasoning mix. 

** To freeze: after baking the 25 minutes (do not add the cheese or tomatoes), cool and wrap ungarnished. To use, thaw and reheat in 400 degree oven for about 15 minutes, add half of the cheese and tomatoes and bake 8 to 10 minutes or until heated through and cheese is melted. Then serve garnished with the lettuce, chopped tomatoes, sour cream, and salsa. 

Contibutor's note: I serve it with heated canned refried beans and/or Spanish rice. If ripe tomatoes are out of season, I like to use Italian tomatoes, they always seem to be available and aren't as "mealy" as others. I've even

made this eliminating the tomatoes altogether and it's good. And although I've never tried it, I bet this would be good using ground turkey or cubed chicken.  


1 lb. ground beef

1 med onion, chopped

1 t garlic salt

1/4 t pepper

1 1/2 t Worcestershire

1 t chili powder

1 can cream of celery soup

1 small can tomato sauce

1 can red beans, drained

      small package corn chips

      grated cheese 

Brown hamburger with chopped onion. Add seasonings. Add soup, sauce, beans. Layer with chips, hamburger mixture, and grated cheese. Bake until bubbly (20 min.)at 325 degrees. 


1 lb. medium or large fresh shrimp

1 large red or yellow onion, sliced

1 large red or yellow pepper sliced into strips

1 large green pepper, sliced into strips

2 large cloves garlic, pressed

cooking spray - optional

1/3 cup S&W or other brand mesquite marinade

1/2 teaspoon cumin

2 to 3 dashes chili powder, or to taste

1/4 wedge of fresh lime

4 to 6 flour tortillas  

1. Mix mesquite marinade with cumin, chili powder, and garlic in large bowl. Add shrimp and mix well with marinade. Allow shrimp to marinate for 30 minutes to 1 hour.

2. Lightly spray a large non-stick or stick-resistant skillet with cooking spray and preheat on medium-high for 3 to 4 minutes. When pan is hot, add onions and peppers to skillet and stir-fry 5 to 8 minutes until onions begin to turn translucent.

3. Reduce heat to medium, add shrimp with marinade to skillet and stir-fry all ingredients together until shrimp are pink and firm and vegetables are tender, 3 - 5 minutes.

4. Remove skillet from heat, squeeze with fresh lime and serve with warm flour tortillas. Yield: 6 servings Serving Suggestion: If desired, fajitas can be served with Salsa Cruda, sour cream and/or 1/2 oz. Each of grated mozzarella, Monterey Jack, or cheddar cheese.  


2 cups fresh tomatoes diced 1 c green tomato, diced

1/2 cup green or red bell pepper, diced 1/4 t salt

1 small yellow or purple onion, diced 1/8 t black pepper

2 tablespoons fresh cilantro, chopped 1 t sugar

2 cloves garlic, minced or pressed

1 tablespoon jalapeno pepper, minced

2 tablespoons fresh lime juice  

Combine all ingredients together in a bowl. Serve salsa at room temperature or chilled. Yield: 3 cups 


If you've spent any time on the Secret Recipe Board, you know that this is one of the most requested clones from Chili's. Unfortunately the "clone" recipes that are floating around out there for this dish are pretty lame. So into the TSR test kitchen we go, and out comes the closest thing you'll ever savor next to actually eating the real thing. These "egg rolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, your taste buds will begin to party. Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the egg rolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain. And now you can check out the video for a hands-on demonstration. 

1 chicken breast fillet

1 tablespoon vegetable oil

2 tablespoons minced red bell pepper

2 tablespoons minced green onion

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

2 tablespoons diced, canned jalapeno peppers

1/2 tablespoon minced fresh parsley

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

dash cayenne pepper

3/4 cup shredded Monterey Jack cheese

five 7-inch flour tortillas 

Avocado-ranch dipping sauce

1/4 cup smashed, fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

dash dried dill weed

dash garlic powder

dash pepper 


2 tablespoons chopped tomato

1 tablespoon chopped onion 

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.

3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

9. While the egg rolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

10. Preheat 4-6 cups of oil to 375 degrees.

11. Deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

12. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion. Serves 3-4. 


And for our final number in the month of Cinco de Mayo, we bring you the TSR version of one of Taco Bell's most famous burritos. You'll find this one to be a cinch. You simply make the meat the same way as in the taco clone recipe, then you toss the spiced beef and 7 other tasty ingredients into a large flour tortilla and fold it all up using the same technique as the chain. If you like a bit of heat, throw some of the hot sauce from last week's recipe in there and commence scarfing. 

1 pound lean ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

1 16-ounce can refried beans

8 ten-inch flour tortillas

1/2 cup enchilada sauce

3/4 cup sour cream

2 cups shredded lettuce

2 cups shredded cheddar cheese

1 medium tomato, diced

1/2 cup diced yellow onion 

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

3. Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes.

4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature.

5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.

6. Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato and onion onto the tortilla, and then you're ready to roll.

7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately. Makes 8 burritos. 


If you don't think that packet of "Taco Bell" spices you buy in the grocery stores makes meat that tastes like the stuff they use at the giant Mexican food chain, you'd be correct. If you want to clone it right you're going to have to whip up the taco meat from scratch using this original TSR recipe. Once you've prepped your meat, these steps will help you build your tacos the Taco Bell way, without any pesky talking Chihuahuas running through the kitchen. 

1 pound lean ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

12 taco shells

2 cups shredded lettuce

1 cup shredded cheddar cheese 

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

3. Heat up the taco shells in a 375 degree oven for about 5 minutes.

4. Build each taco by spooning 2 to 3 tablespoons of the meat into a warm shell. Spread some of the shredded lettuce over the meat and then sprinkle some cheese over the top. Repeat with the remaining ingredients and serve immediately. Makes 12 tacos. 


This one is exciting, amigos! It's TSR's first original clone recipe with an instant streaming video demonstration. Now you can be whisked to the secret underground test kitchen as Todd Wilbur explains the clone recipes for you right here on the recipe page so that you can easily follow along. Pretty cool, huh? Just be sure you have at least a 56K modem connection and get the Windows Media Player from the menu page. This is a simple recipe to clone the contents of the seasoning packet which bears the Taco Bell logo found in practically all the grocery stores these days. You probably expect the seasoning mix will make meat that tastes exactly like the stuff you get at the big chain. Well, uh, nope. It's more like the popular Lawry's seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos. But if it's the mushy, grey meat that high school kids across the country are now packing into tacos and burritos as they work diligently at America's largest taco joint to pay off the used Pacer, you'll want to be back next week.  

2 tablespoons flour

2 teaspoons chili powder

1 1/2 teaspoons dried minced onion

1 1/4 teaspoons salt

1 teaspoon paprika

3/4 teaspoon crushed beef bullion cube

1/4 teaspoon sugar

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder & dash onion powder

1. Combine all of the ingredients in a small bowl.

2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions as on the original package: 

"1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.

2. HEAT taco shells or tortillas as directed on package.

3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells or tortillas and let everyone PILE ON THE FUN!" 12 tacos 


A couple years ago Taco Bell and Kraft Foods got together to produce a line of products -- everything from taco kits to salsas and spice mixes -- all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft's top-sellers (30th place). The clone of this mix, made with a combination of common spices and corn starch, can be kept indefinitely until your brain's fajita-craving neurons begin firing. When you're set to cook, you'll just need some chicken, a bell pepper and an onion, and then you simply follow the same instructions that you find on the package of the real thing.  

1 tablespoon corn starch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

3/4 teaspoon crushed chicken bullion cube

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/4 teaspoon cumin 

1. Combine all of the ingredients in a small bowl.

2. Prepare fajitas using the following ingredients:

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.),

cut into thin strips

2 tablespoons oil

1/3 cup water

1 green bell pepper, cut into strips

1 medium onion, sliced 

Prepare the fajitas using the same directions found on the package of the original seasoning mix: 

"1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.

2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.

3. SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas." 


1 lb. lean Ground Beef

1 package Taco Seasoning Mix

1/2 cup Onion, finely chopped

1 can Cream of Mushroom Soup

1 cup Sour Cream

1 package of Burrito-size Tortillas

2 cups Cheddar Cheese, shredded

Dash or two of Paprika

2 Tbs. fresh Parsley or Cilantro, chopped

Pre-heat oven to 325-F degrees and prepare a 1 1/2-quart casserole dish.  

Brown the ground beef with the taco seasoning mix as directed on the manufacturer's package. Add the chopped onion to the seasoned beef mixture and sauté until the onions are transparent.  

In a separate mixing bowl, blend together the cream of mushroom soup and sour cream.  

Fill each tortilla with the beef mixture and top with grated cheese. Roll up the tortilla, tuck the corners, and place it in the baking dish.  

Smother the filled tortillas with the mushroom soup sauce and sprinkle the top with paprika and chopped parsley or cilantro.  

Serve warm from the oven with refried beans for a complete meal.  


1/2 lb. Ground Beef

1/2 c. Dairy Sour Cream

1/3 c. Mayonnaise

1/2 c. ( 2oz.) Shredded Sharp Cheddar Cheese

1 Tbsp. Onion, chopped

1 c. Bisquick Baking Mix

1/4 c. Cold Water

1-2 Med. Tomatoes, thinly sliced

1/2 c. Green Pepper, chopped 

Heat oven to 375 degrees F. Grease a square baking pan, 8x8x2 inches. Cook and stir beef until brown; drain. Mix sour cream, mayonnaise, cheese and onions; reserve. Mix the baking mix and water until soft dough forms. Pat

in pan, pressing dough 1/2 inch up sides. Layer beef, tomatoes, and green pepper in pan. Spoon sour cream mixture over top. Sprinkle with Paprika, if desired. Bake until edges of dough are light brown - about 25-30 minutes. Serves: 5-6 


1 pound Lean Ground Beef

2 cups Corn -- frozen or canned

2 cups Tomato Sauce

1 cup Picante Sauce

1 tablespoon Chili Powder

1 1/2 teaspoons Ground Cumin

2 cups Cottage Cheese, 2% fat

2 Eggs -- slightly beaten

1/4 cup Parmesan Cheese -- grated

1 teaspoon Oregano

1/2 teaspoon Garlic Salt

12 large Corn Tortillas -- divided

2 cups Cheddar Cheese -- shredded 

Preheat oven to 375 degrees F. Brown ground beef in a large skillet and drain. Add corn, tomato sauce, picante sauce, chili powder, cumin. Simmer, stirring frequently for about 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven and top with shredded cheddar cheese. Let stand 10 minutes before serving. 

2 prepared 12-inch Pizza Crusts  
16-oz. can Refried Beans  
1 package Taco Seasoning Mix  
1/4 cup Sour Cream  
1 large Green Onion, thinly sliced  
1 cup Cheddar Cheese, grated  
1 cup Monterey Jack Cheese, shredded  
1/2 cup sliced Ripe Olives, drained  
4-oz. can diced Green Chilies  
1 cup prepared Salsa  
2 Tbs. fresh Cilantro, chopped  
1/4 cup fresh Tomato, chopped  
Sliced Jalapeños, optional garnish  
In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and  green onion slices.  
Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.  
Bake as directed on the pizza crust manufacturer's package or until the crust is crisp and the cheese is melted. Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes,  and jalapeños, if desired. Slice to serve.


1 1/2 pounds (or there-about) Ground Beef or Ground Turkey or a mixture of both 
1 head of Lettuce 
4 to 6 Tomatoes, chopped 
12 oz. Grated Cheddar Cheese 
Chopped Olives  
16 oz. bottle of Catalina Dressing 
1 Bag Doritos 
Brown the meat, drain, rinse and chill.  Shred lettuce, and mix together all ingredients except the Doritos.  Keep in the refrigerator until ready to serve.  Right before serving, crush the Doritos and add to the salad. 


2 Tblsp cooking oil  
1/2 cup chopped onion 
1/2 cup chopped green (and/ or red) pepper 
4 pork chops 
2 cups chunky salsa 
1-15 oz can black beans, drained  
1-15 oz can whole corn, drained 
Saute` onions and peppers in oil in large skillet over high heat. Remove vegetables from pan and set aside. Brown pork chops on both sides in oil in pan. Add salsa, reduce heat to medium and cover. Cook, turning chops and stirring salsa occasionally until chops are done. Add beans, corn and onion and peppers and cook until all the vegetables are heated through. If desired serve over top of cooked white rice. serves 4

2 quarts corn oil  
4 large poblano chilis or long New Mexico green chilis  
2 1/2 quarts water  
5 3/4 teaspoons salt, divided use  
3 cups fresh corn kernels  
2 cups grated Monterey Jack cheese  
1/4 cup grated white cheddar cheese  
1/4 cup grated fontina cheese  
3 teaspoons finely chopped fresh marjoram  
6 eggs, separated  
2/3 cup Mexican beer  
1 3/4 cups all-purpose flour  
2 cups Mark's red chili sauce (see recipe)  
Heat oil in a deep-fryer to 375 degrees. Deep fry poblanos for about 3 minutes or until skins blister. Place in a stainless steel bowl, cover with plastic wrap and set aside for 20 minutes. Reserve oil and keep it warm.  
Meanwhile, boil water and add 4 1/2 teaspoons of the salt. Add corn and blanch for 2 minutes. Drain corn through a sieve and refresh with cold running water. Set aside.  
Mix cheeses, marjoram, corn (when cool) and 1/2 teaspoon of the salt and divide mixture into 4 portions. Gently peel poblanos, cut a slit lengthwise in each, and carefully remove seeds. Stuff with cheese mixture and roll between the fingers to close the opening.  
To prepare the batter, whisk egg whites until stiff. In a separate bowl, beat egg yolks, beer and 3/4 teaspoon salt together. Gradually add flour beating constantly and whisk until smooth. Add half of the egg whites and mix well to incorporate. Gently fold in the remaining whites to form a light batter.  
Reheat oil to 375 degrees. Dip poblanos in batter and deep fry until exterior is firm and golden, about 8 minutes. Serve with Marks' red chili sauce (see recipe).  


2 lbs. rump roast 
1 package of taco seasoning 
1-15 oz. can diced tomatoes, Mexican style 
1 small can of geen chilies 
1-8 oz. can of tomato sauce 
1 onion, chopped 
two beef bouillon cubes 
2-15 oz. cans red kidney beans; rinsed and drained 
Shredded cheddar cheese 
Cut the roast into bite-sized chunks.  Roll in the taco seasoning and add to crock-pot.  Then add the tomatoes, chilies, tomato sauce, onion and bouillon cubes.  Cover and cook on low 6 hours or until meat is tender.  Add the drained beans and cook until the beans are heated through; around 30 minutes.  Serve topped with the cheese, and/or other toppings that you like.


1/3 cup oil 
1/2 cup flour 
4-3/4 cups water 
1 tablespoon chicken bouillon 
1-1/2 tablespoons chili powder (Gebbardts is what I use) 
1 teaspoon garlic powder 
3/4 teaspoon cumin powder 
3/4 teaspoon salt 
1/2 teaspoon onion powder 
1/4 cup tomato sauce 
1-1/2 pounds hamburger or shredded cooked beef 
1 dozen corn tortillas 
2 cups medium cheddar cheese 
 Heat oil in a 3-quart pan. Add flour to heated oil, stirring until lightly brown. Slowly add water while continuously stirring mixture to avoid lumps. Add the rest of sauce ingredients and allow to thicken over medium low heat. Stir occasionally to keep from burning. After sauce thickens, reduce heat to simmer.  Meanwhile, brown hamburger, drain excess fat, and keep warm.  Dip tortillas in sauce (one at a time) and layer with meat and cheese in a 9x13 inch lightly greased pan.  Pour remaining sauce over last layer and cover with remaining cheese. Bake at 350 degrees about 15 minute, or until sauce and cheese is bubbling.


3 1/2 lb. Chicken, quartered  
6 cups water  
1 tsp. fresh Oregano, minced  
1 medium Red Onion, sliced  
2 stalks Celery, coarsely chopped  
2 cloves Garlic, peeled  
1 tsp. fresh Basil, minced  
1 Bay Leaf  
2 Tbs. Vegetable Shortening  
1 large White Onion, thinly sliced  
1 Garlic clove, minced  
1 large Tomato, cored and diced  
2 Jalapeño Peppers, chopped  
1/8 tsp. Cinnamon  
1 tsp. Salt  
1/2 tsp. Black Pepper  
1/8 tsp. Cayenne Pepper  
8 Four Tortillas, warmed  
Vegetable Shortening for frying  
2 cups Sour Cream  
1 cup Guacamole  
2 cups Cheddar Cheese, grated  
Shredded Lettuce  
Tomato wedges  
 Prepare to cook the quartered chicken by placing it in a large stock pot with the water. Add the oregano, red onion, celery, garlic cloves, basil, and bay leaf. Cook  
chicken over medium heat for approximately 1 1/2 hours, or until the meat is tender.  
Allow chicken to cool, then remove the meat from the bones, chopping or shredding it as you go. Reserve the cooked chicken for use later. The broth from cooking the chicken may be frozen and reserved for future use in soups and stews. Place shortening, sliced white onion, and minced garlic clove in a large skillet and sauté the mixture over medium heat until onion is tender. Add the chopped and shredded chicken, tomato, jalapeño peppers, cinnamon, salt, and peppers to the bubbling skillet. Reduce the heat to simmer over a low-heat setting for about 10 to 15 minutes. Warm the tortillas as directed on the manufacturer's packaging, because they are easier to fill when slightly  
warmed. Place about 1/2 cup of the chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in over the filling and roll the tortilla as you would a jelly-roll. Secure each rolled tortilla with a toothpick.  
Heat 2 inches of shortening in a heavy skillet over medium-high heat. Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on  
absorbent towels and keep warm under a tent of foil while frying the remaining tortillas. Assemble the Chimichangas by placing each rolled tortilla on a plate and garnishing it with about 1/4 cup of sour cream, a few tablespoons of guacamole, a small handful of shredded cheddar cheese, lettuce, and tomato wedges.  


3 medium Red or White Onions, chopped  
5 cloves Garlic, minced  
1 Green Bell Pepper, deseeded and chopped  
1 Red Bell Pepper, deseeded and chopped  
8 fresh Jalapeno Peppers, carefully seeded and chopped  
1/4 cup Olive Oil  
3 lb. Lean Ground Beef  
1 lb. Lean Ground Pork  
2 cups Stewed Tomatoes, chopped  
8 oz. Tomato Sauce  
8 oz. Tomato Paste  
1 tsp. Allspice  
1 Tbs. Molasses  
12 oz. Beer  
2 oz. Whiskey  
1 oz. Tabasco Sauce  
3 Tbs. fine Corn Meal  
1 Tbs. Soy Sauce  
3 Bay leaves  
2 Tbs. ground Cumin, divided  
In a soup pot over medium-high heat, sauté the onions, garlic, and chopped peppers in olive oil until soft, about 8 or 10 minutes. Add the ground beef and pork to the skillet and cook until browned. Do not drain.  
Reduce the heat to medium and add the stewed tomatoes, tomato sauce, and tomato paste. Stir to blend with the meats and vegetables.  
Add allspice, molasses, beer, whiskey, Tabasco sauce, corn meal, soy sauce, and bay leaves to the pot and stir to blend again. After the mixture reaches a boil, reduce the heat to simmer and add one tablespoon of cumin.  
Continue to cook and stir occasionally for another hour. Fifteen minutes before serving, add the second tablespoon of cumin. Serve warm with plenty of water. Beans or sour cream make a great garnish.  
Kitchen Staff Tip: Always take extra precautions when you are slicing and dicing fresh Jalapeno Peppers. The invisible oil of the pepper can sear delicate skin, so to avoid disaster, be sure to wear gloves and thoroughly clean any surface the pepper touches.  



   1 ripe pineapple  
   1 medium onion  
   2 pounds pork shoulder (not too lean)  
   1/2 cup pineapple juice (reserved from above)  
   3 to 4 tablespoons pure chili powder (preferably from

quajillo or de arbol chilis)  
   1 tablespoon salt, or to taste  
   2 teaspoons black pepper  
   1 1/2 teaspoons ground cumin  
   5 cloves garlic, minced  
   1/3 cup red wine vinegar  
   16 to 20 corn tortillas  
   2 cups finely shredded green cabbage  
   1/2 cup finely chopped onion  
   1/2 cup finely chopped cilantro  
   2 cups of your favorite salsa  

Scrub, peel and core pineapple and cut into 8 lengthwise sections. Cut each section crosswise into 1/2-inch-thick slices to obtain pieces that are about 1 1/2 inches wide and high and 1/2 inch thick. Work over large bowl to catch juices and reserve. Set pineapple aside and save peelings. Cut onion into 1 1/2-inch pieces and separate into layers. Cut pork into pieces 1 1/2 inches square and 1/2 inch thick. Transfer pork to bowl with reserved pineapple juice. Stir in chili powder, salt, pepper, cumin, garlic and vinegar. Add few pieces pineapple rind. Let pork marinate 30 minutes.

Preheat grill to high. Skewer pork squares on wooden or metal skewers, alternating with pieces of pineapple and onion. Grill pork until well done, 10 to 12 minutes total, turning to insure even cooking. Transfer meat to platter.

Have each diner un-skewer the meat in a warm tortilla. (Use the tortilla as a pot holder.) Garnish with cabbage, onion, cilantro and salsa and roll tortilla into a compact roll for eating.  

   1      pound         ground beef 
  32      ounces        pinto or red kidney beans -- drained 
   6      cups          basic tomato sauce -- thawed 
   2      tablespoons   chili powder 
     1/2  teaspoon      ground cumin 
     1/2  teaspoon      salt or to taste 
     1/4  teaspoon      crushed red pepper 
Cook ground beef in a 4-quart Dutch oven over medium-high heat for 4 to 5 minutes until meat loses its pink color. Drain off drippings. Add chili powder, cumin, salt, and crushed red pepper. Cook for 1 to 2 minutes, stirring constantly to allow flavors to develop. Stir in beans and tomato sauce; bring to a gentle boil. Cover, reduce heat, and simmer for 20 to 30 minutes, stirring 2 or 3 times until chili is slightly thickened. Makes about 10 cups. 


2 1/4 cup flour

1 teaspoon salt

1 1/2 teaspoon baking powder

3/4 cup water 

Throw every thing in the food processor and mix. Use a rolling pin and roll out paper thin. Cut in to snack size and bake on ungreased cookie sheet. Bake at 350 degrees for 15 to 18 minutes until light brown. Time depends on the thinness of chips. You can flavor with different spices and or Parmesan cheese. Serve with your favorite dip. Salsa and cheese combination is good. 


It's an item that you won't even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet. Looks like it's time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other flours, or in the Mexican food section. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clone recipe from last November. Enjoy, amigos!


1 tablespoon vegetable oil

1 lb. of chicken breast fillets (approx. 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin



shredded cheddar cheese

crumbled corn tortilla chips

pico de gallo (from recipe for November 17, 1997)


1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo. Makes approx. 12 servings. 


For years Taco Bell customers had only the "Mild" and "Hot" varieties of free taco sauce blister packs to choose from to add a bit of zing to their fistful of tacos. That is, until a recent addition to the hot sauce selection kicked the heat-o-meter up a few notches. While true hot sauce freaks might find this sauce to yet be on the mild side when compared with the glut of habanero-based sauces on the market today, it's definitely a recipe that improves on the Mexican fast-food chain's original formulas if you're one of the many who get a rush from the taste bud tingle. 

One 6-ounce can tomato paste

3 cups water

3 tablespoons vinegar

3 tablespoons finely minced canned jalapeno slices

1 tablespoon chili powder

1 tablespoon dried minced onion

2 teaspoons salt

2 teaspoons corn starch

1 teaspoon cayenne pepper

1 teaspoon sugar

1/4 teaspoon onion powder

dash garlic powder 

1. Combine the tomato paste with the water in a medium saucepan and whisk until smooth.

2. Add remaining ingredients and stir until combined.

3. Heat mixture over medium/high heat until it begins to boil. Continue to cook for about 3 minutes, stirring often. Remove from heat.

4. When sauce has cooled, poured it into a sealed container and refigerate. 


1 can refried beans

1/2 c salsa

1/2 c processed cheese 

Mix well and heat in microwave until just melted. Mix again. 


2 cups ketchup

1/2 cup finely diced onion

1/4 cup finely diced green bell pepper

1/4 cup finely diced celery

1/2 tsp. finely diced jalapeno pepper

1-1/2 tsp. black pepper

1-1/2 tsp. garlic powder

2 dashes tabasco sauce

1 tsp. Worcestershire sauce

1/2 tsp. thyme

1/2 tsp. salt

Thoroughly blend all ingredients several hours before using to allow flavors to meld. 


4 large Tomatoes -- ripe

6 large Jalapeno Peppers

2 large Onions

1 Green Bell Pepper

5 cloves Garlic

1 tablespoon Salt

2 tablespoons Sugar 

Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky. Drain, reserving liquid. Repeat until all vegetables have been processed. Mix drained salsa, adding sugar and salt. Add some of drained liquid to make it desired thickness. If it is too spicy, add more tomatoes. Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish. Will keep for up to one week. 


5-6 Ripe tomatoes

1/2 Large onion or 1 med onion

4 Jalepenos

1/3 Cup Chopped cilantro

1 Tsp. Salt (or to taste)

2 Tsp. Pepper  

Take the stem out of the tomatoes, and off the peppers. Heat a skillet or frying pan (cast iron works best) and on full flame until very hot, using no oil, so the surface is dry. Throw in tomatoes, peppers, and onion and stir occasionally until the tomatoes are charred on at least three sides. They will actually be burned. At this point you may refrigerate your veggies until you are ready to make the salsa and this is really better cold. When you are ready to make the salsa, pour all items into food processor or blender and process until you have a chunky salsa. You may want to adjust the amount of peppers according to the season of the year. (Summer peppers are hotter than winter peppers.) You may also substitute a different pepper. The Cilantro is the key!!!  


2 medium ripe tomatoes, seeded and chopped 
1 (4 oz.) can chopped green chili peppers, rinsed and drained 
2 Tbsp sliced green onion and tops 
2 Cloves garlic minced 
2 Tbsp. vinegar 
1 Tbsp. olive oil or cooking oil 
1/2 tsp. dried basil, crushed 
1/4 tsp. salt 
1/4 tsp. pepper 
Combine all ingredients in a small bowl. Chill, covered, at least 1 hour before serving. Refrigerate leftovers. Makes about 1 1/2 cups. 

1 pkg. (8 oz.) cream cheese, softened 
1 carton (16 oz.) sour cream 
1/2 pkg. (more if desired) taco seasoning 
10 oz. cheddar cheese 
3 small tomatoes, finely chopped ( pear  or Roma are best) 
1/2 cup lettuce, finely chopped 
Mix all ingredients well.  Chill several hours or overnight.  Serve with taco chips.


3 cans ( 8oz. each) tomato sauce 
1 cup water 
2 to 3 tsp. chili powder 
1/2 tsp. oregano leaves 
1/4 tsp. ground cumin 
1 clove garlic, finely chopped 
Heat to boiling in 2-qt. saucepan; stirring occasionally. Reduce heat; simmer uncovered 5 minutes. 

1 can Tomato Soup 
1/2 cup Butter or Margarine 
1/2 cup Flour 
1 Tbsp. Chili Powder 
2 soup cans Water 
In a large saucepan, melt butter, then thicken with flour.  Once mixture is thickened, add soup, chili powder and water, then mix well with a wire whisk.  Cook over medium heat until thickened.  Use this recipe on enchiladas, frozen burritos, fresh burritos, or anything else you like!


5 lbs tomatoes 
4 mild green chilies, seeded and chopped 
4 jalapeno peppers, seeded and chopped 
2 to 6 hot chilies, any type (such as poblano, habanero etc) 
1 1/2 cups chopped green pepper 
1 cup chopped red pepper 
3 cloves garlic, minced (I always add more) 
1 can (5 1/2 oz) tomato paste 
1 cup white vinegar 
1 tbsp pickling salt 
2 tsp paprika 
Combine all ingredients in a large pot and stir gently. Bring to a boil over medium heat, stirring frequently.  Reduce heat, 
simmer uncovered for 1 hour.  Process in hot water bath for 20 minutes for pint jars.  (Although it is recommended that foods with a high acid content, like tomatoes, be canned in a pressure canner, I still do the hot water bath method and have not had anyone get ill.)


   1 cup diced, seeded watermelon  
   3/4 cup diced strawberries  
   1/4 cup diced red onion  
   2 tablespoons diced, seeded jalapeno chili  
   2 tablespoons finely chopped fresh mint leaves  
   2 tablespoons olive oil  
   1 tablespoon lime juice  
   1 teaspoon sugar  

   In bowl, gently stir together all ingredients. Let stand about 1 hour to blend flavors.  


30oz of tomato sauce (2 medium cans or 1 large as found in US grocery stores) 
1 cup water (scant) 
2 tablespoons chili powder 
1 teaspoon dried oregano 
1/2 teaspoon ground cumin (or more to taste) 
Bring to a boil, reduce heat, simmer uncovered, stirring occasionally, for about 10 minutes. I also add about a teaspoon of garlic powder or fresh minced garlic. This sauce is mild - you can adjust the seasonings to your taste. 

1 #10 can tomatoes - crushed

1 medium onion or onion powder to taste 
Nature's season salt to taste 
2 garlic pods or garlic powder to taste 
cilantro - about 4-5 cut up leaves 
canned jalapeno peppers to taste, with juice. 

For CHUNKY salsa, just chop all the veggies and use whole tomatoes cut the size you like. For SMOOTH salsa, just throw all ingredients in a blender and liquify. 


A couple years ago Taco Bell and Kraft Foods got together to produce a line of products -- everything from taco kits to salsas and spice mixes -- all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft's top-sellers (30th place). The clone of this mix, made with a combination of common spices and corn starch, can be kept indefinitely until your brain's fajita-craving neurons begin firing. When you're set to cook, you'll just need some chicken, a bell pepper and an onion, and then you simply follow the same instructions that you find on the package of the real thing.

X 4

1 tablespoon corn starch 4 T

2 teaspoons chili powder 8 t (2 T + 2 t)

1 teaspoon salt 4 t

1 teaspoon paprika 4 t

1 teaspoon sugar 4 t

3/4 tsp chick bouillon 3 cubes

1/2 teaspoon onion powder 2 t

1/4 teaspoon garlic powder 1 t

1/4 teaspoon cayenne pepper 1 t

1/4 teaspoon cumin 1 t

1. Combine all of the ingredients in a small bowl.

2. Prepare fajitas using the following ingredients:

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.),

cut into thin strips

2 tablespoons oil

1/3 cup water

1 green bell pepper, cut into strips

1 medium onion, sliced

Prepare the fajitas using the same directions found on the package of the original seasoning mix:

"1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.

2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.

3. SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas." 


   The combination of the different types of red chilis gives this sauce more dimension. In addition to going well with the chili rellenos, it complements complex hearty dishes such as venison.  

   4 ounces whole dried New Mexico red chilis

   2 ounces whole dried ancho chilis

   2 ounces whole dried cascabel chilis

   2 whole dried or canned chipotle chilis in adobo sauce

   1 teaspoon adobo sauce

   2 quarts water

   1 pound Roma tomatoes

   1/2 cup chopped white onion

   1 tablespoon olive oil

   5 large cloves garlic roasted, peeled and finely chopped

   1 teaspoon roasted ground cumin

   1 1/2 teaspoon roasted ground Mexican oregano

   1 teaspoon salt

   2 tablespoons peanut oil or lard

   Remove stems and seeds from chilis. With a comal or black iron skillet, or in an oven at 250 degrees, dry roast chilis for 3 to 4 minutes. Shake once or twice and do not allow to blacken. Add chilis to the water in a covered pan and simmer very low for 20 minutes to rehydrate. Allow to cool.   Blacken tomatoes in a skillet or under a broiler, about 5 minutes. Saute onion in the oil over low heat until browned.

   Put chilis in a blender. Add blackened tomatoes, onion, garlic, cumin, oregano and salt. Add 1 cup liquid (Taste the chili water first. If it is not bitter, use the chili water, otherwise add plain water or chicken stock.) Puree to a fine paste adding more liquid if necessary.

   Add oil or lard to a high-sided pan and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes stirring continuously. Do not allow sauce to get too thick, add water if necessary.  


   This sauce is easier to prepare than Mark's red chili sauce and makes a nice alternative for the chili rellenos.  

   5 pounds Roma tomatoes

   6 serrano chilis

   2 cups finely chopped white onion

   2 tablespoons finely chopped garlic

   2 tablespoons peanut oil or lard

   6 poblano chilis, roasted, peeled, seeded and cut into strips

   1 bunch cilantro, tied

   2 teaspoons salt

   Lightly blacken tomatoes and serranos in a skillet or under a broiler, about 4 to 5 minutes. Chop together and set aside.

   Saute onion and garlic in the oil over low heat until soft but not brown, about 10 to 15 minutes. Combine all ingredients in a saucepan and cook partially covered over low heat for 20 to 30 minutes, adding water if necessary. Remove cilantro before serving.  


2 large avocados, peeled

1 large tomato, diced

1 medium onion, diced small

3 jalapenos, minced

Juice from a large onion

1/2 tsp. cilantro, chopped  

Place all ingredients in a large bowl and mash until desired texture is obtained. 


X 4

2 teaspoons     Chili Powder 8 t

2      teaspoons     Paprika 8 t

1 1/2 teaspoons     Cumin 6 t

2      teaspoons     Dried Parsley Flakes 8 t

1      teaspoon   

Onion Powder 4 t

1/4  teaspoons     Garlic Powder 1 t

1      tablespoon    Sugar 4 T

1/2    teaspoon    

Salt 2 t

1/8    teaspoon    

Cayenne Pepper 1/2 t 

Mix ingredients in a small mixing bowl, using a wire whisk.  When ingredients are blended, make three packets from foil, and place 1/3 of mixture in center of packet (about 3 tsp).  Seal packets, then place inside a small zip baggie.  Before sealing baggie, add the following instructions to the mixes inside:

Brown 1 pound lean ground beef, 1 cup water and contents of 1 packet of taco seasoning.  Serve hot with taco fixin's of your choice. 


6 (or more) slices of bacon

1 medium onion - chopped

1 can tomatoes and green chilis

1 can green chilies

chili pepper

2 lb Velveeta (cut in chunks) 

Brown the bacon until crisp.  Remove bacon - leave grease in the pan. Add the onion and the can of tomatoes and green chilies.  Stir until thick.  Add the can of green chilies, crumbled bacon, and chili pepper if you want it spicier.  Add the chunks of Velveeta, stir until melted. Keep on low heat after cheese is added.  Keeps one week in refrigerator. 


1 pkg. (8 oz.) cream cheese, softened

1 carton (16 oz.) sour cream

1/2 pkg. (more if desired) taco seasoning

10 oz. cheddar cheese

3 small tomatoes, finely chopped ( pear  or Roma are best)

1/2 cup lettuce, finely chopped

Mix all ingredients well.  Chill several hours or overnight.  Serve with taco chips. 


1 lb. Pasteurized Process Cheese, cut into cubes

10-oz. can Diced Tomatoes with Green Chilies, undrained

1 cup Green Onions or Scallions, sliced

2 tsp. ground Coriander

2 tsp. ground Cumin

1 tsp. Tabasco Sauce  

Place the cubed cheese, tomatoes with green chilies, green onions, coriander, cumin, and Tabasco sauce in a crock pot. Cook and cover on low setting for 2 or 3 hours until hot. After about an hour of slow-cooking, stir the mixture to make sure the cheese is melting evenly. Cover and continue to cook. Serve with plain tortilla chips; but use a bit of caution, as the Chili con Queso sauce is very warm! You can zip this recipe up by adding more green chilies, Poblano peppers, and additional Tabasco to taste. You may also use a spicier pasteurized cheese that has additional peppers and seasonings already blended into the peppery mix. The recipe as presented is for a very mild blend. Prepare your recipe to taste as desired.