2 (10 oz) cans beef consomme
8 oz can tomato sauce
2 cups water
4 medium potatoes-cut into 1" pieces
4 carrots-halved lengthwise & cut into 1 1/2" pieces
2 stalks celery-cut into 1" pieces
2 green onions sliced (garnish)

Combine first 3 ingredients - cover bring to a boil. Add potatoes and simmer 10 minutes. Drop in prepared meatballs (below) and carrots. Cook 10 minutes. Add celery. Simmer until vegetables are tender 10-15 minutes. Garnish with green onions. Serves 4.

Beef Nacho Casserole

1 lb ground beef
1 jar (12 oz) chunky salsa
1 cup frozen sweet corn, thawed, drained
3/4 cup Miracle Whip Dressing
1 T chili powder
2 cups crushed tortilla chips, divided
2 cups (8 oz) shredded colby/monterey jack cheese, divided

Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2 qt casserole. Repeat layers. Bake at 350 degrees for 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. Makes 6 servings.

Carne Guisada
(Mary B.)

Chuck roast
1/2 to 1 can Rotel
1/4 t cumin
1 to 1 1/2 t garlic salt
1/4 to 1/2 can tomato sauce

Brown cut up meat. Dust flour on top and stir til mixed. Add water,stir. If too runny, mix flour and water and add to meat. Add garlic, cumin, Rotel and tomato sauce. Stir and taste. Cover and cook on medium to low for about 20 to 30 minutes. Stir frequently.


1 pound Ground chuck
1 1/4 cups Refried beans
1/4 cup Salsa
3/4 cup Monterey jack, grated
4 Flour tortillas
Oil for frying

Brown the beef. Drain off the fat. Allow to cool slightly. Toss in the beans, salsa and cheese. Place 1/4 of the mixture in the middle of each tortilla. Fold in the sides and then roll to seal. Heat the oil to 350. Add the chimichangas and cook on both sides until browned. Serve warm. Serves 4.

Chicken Chimichangas

2 1/2 cups shredded or chopped cooked chicken
2/3 cup Pace Picante Sauce
1/3 cup sliced green onions
3/4 to 1 t ground cumin
1/2 t oregano leaves, crushed
1/2 t salt
8 flour tortillas (7 to 8")
1/4 cup melted butter
1 cup (4 oz.) shredded cheddar cheese or Monterey Jack cheese

Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortilla with butter. Spoon in about 1/3 cup chicken mixture onto center of unbuttered side; top with 2 T cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 13 X 9" baking dish. Bake in preheated oven at 475 degrees about 13 minutes or until crisp and golden brown. Top with guacamole and picante sauce. Makes 4 servings.

Chicken Quesadillas

10 flour tortillas
1 T vegetable oil
3/4 lb. chicken breasts, cut into very thin strips
1 small onion, halved and thinly sliced
1 pkg (1 oz.) Lawry's taco spices and seasonings
1 can (2.25 oz.) sliced ripe olives, drained
1/2 cup water
2 1/2 cups cheddar or Monterey Jack cheese, shredded

In large skillet, heat oil. Add chicken and onion; cook over medium heat for 7 minutes. Stir in Taco seasonings, olives and 1/2 cup water, bring to boil, then simmer for 3 minutes. Spread 1 cup mixture on each tortilla to edges, then sprinkle 1/2 cup cheese over mixture. Cover with a second tortilla; brush lightly with water. Bake at 350 degrees for 5 minutes. Cut in wedges; serve with salsa and guacamole. Makes 5 quesadillas.

Chicken Fajitas

1/2 cup Real Lime
1/4 cup plus 1 T vegetable oil
2 cloves garlic, finely chopped
1/2 t pepper
1/4 t crushed red pepper
1/4 t salt
6 boneless, skinless chicken breasts, cut into strips

Combine lime juice, 1/4 cup of oil, garlic, pepper, red pepper, and salt; pour over chicken. Cover and marinate in refrigerator 2 hours. Drain chicken, discard marinade. In skillet, thoroughly cook chicken in 1 T hot oil. If desired, add onion and pepper strips; cook until tender. Serve on tortillas. Garnish as desired.

Turkey Breast Fajitas

1 1/2 lbs turkey breast, cut into strips
3 garlic cloves, minced
2 T lime juice
1 t chili powder
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 onion, sliced into strips  
vegetable spray
4 - 6 flour tortillas

  Combine the turkey breast, garlic, lime juice, and chili powder. Cover and refrigerate for 15 minutes. While the turkey is marinating, slice the peppers and onion into thin strips. Coat a non-stick saute pan with vegetable spray. Pat the turkey dry. Over high heat, saute the turkey until it begins to brown (about 5 to 7 minutes). Stir and add the vegetables. Cook for approximately 5 minutes, or until the turkey is cooked through and the vegetables are limp. Set aside the filling. Wipe out the saute pan, and heat the tortillas until warmed through. Place about 1/2 cup filling in the center of each tortilla and roll up. Serve immediately. Serves 4.

Chili Colorado

6 to 8 dryed California Red Chilies
4 garlic cloves
5 lbs beef, chunked
garlic powder
diced potatoes (optional)

Cut stems off chilies and break into pieces. (You can also remove seeds to cut the heat). In saucepan, add the chilies, whole garlic cloves and water. Boil for about 30 minutes or until tender. Let cool. Put into blender and liquify

In a dutch oven, add a little oil. Brown meat with garlic powder, salt and pepper. Drain off some of the juice. Add liquified sauce to meat. Simmer until tender.

Chili Relleno Casserole

3 small cans whole green chilies, drained
1 lb grated cheddar cheese
2 eggs
1/2 cup flour
1 t salt

Line bottom of casserole dish with 1/2 of chilies, split down one side and layed flat in dish; cover with 1/2 of cheese. Make two layers. In a 2 cup bowl, beat eggs with flour and salt. Add enough milk to make 2 cups. Pour over cheese. Bake at 350 degrees for 45 minutes.

Chili Rellenos

1/4 lb. jack or american cheese
1 4 oz. can peeled green chilies
2 eggs, separated
2 T flour
oil for frying

Cut cheese into 1/2 X 1/2 X 1" pieces. Stuff whole chilies. (If they tear, cut into three or four strips. Wrap a strip of chili around each piece of cheese.) Roll in flour. Beat egg whites until stiff. Beat yolks lightly, fold into whites, then fold in 2 T flour. Dip stuffed chilies into batter one at a time. Lift each with a spoon and transfer to saucer. Slide coated chilies from saucer into about 1 1/2" moderately hot oil. Baste with oil and fry until golden brown on each side. Drain on absorbent paper. Add at once to boiling sauce or let stand at room temp. or package and freeze. Reheaat in boiling sauce when ready to serve.


1/4 cup diced onion
1 small clove garlic, minced
1 T oil
1 cup canned or chopped, peeled tomatoes
2 cups chicken broth
salt, pepper and oregano

Cook onion and garlic in oil until onion is tender, but not brown. Add tomatoes and broth and bring to a boil, mashing tomatoes into sauce. Season to taste with salt, pepper and oregano.

Chili Rellenos

Complete a meatless dinner by adding beans, rice, and a salad to this classic cheese and chili dish. Serves 2-4

8 ounce Whole green (mild) chilies, canned
1/4 pound Sharp cheddar cheese
1/4 pound Monterey jack cheese
3 Eggs, separated
Oil for frying

Make a slit down one side of the chilies. Gently remove any seeds. Cut the cheese into strips that will fit inside the chilies. Fill the chiles with a strip of each type of cheese. Close the chili, gently roll in flour and set aside. In a heavy skillet, heat 1/2 inch of oil to 375. Beat the egg whites until foamy. In a separate bowl, blend the yolks with 1 Tablespoon of water and 3 tablespoons of flour. Fold this mixture into the egg whites. Carefully dip each chili into the batter. Gently place them in the hot oil. Cook about 2 minutes on each side. Drain briefly on paper towels. Repeat for all chilies. Serve warm, topped with room-temperature salsa.

Chili Verde

1 lb tomatillos
3 to 6 jalapenos
5 lbs pork, chunked
1 bunch fresh celentro
4 lemons, peeled and quartered
2 bunches green onions
minced garlic
half cooked diced potatoes (optional)

Boil tomatillos and jalapenos in water for about 30 minutes or until tender. Set aside.

Brown pork with salt, pepper and minced garlic to taste.

In blender, liquify tomatillo mixture along with salt, 1/2 bunch celentro, and lemons (include the water it was boiled in).

Finely chop the rest of the celentro and the green onions. Combine the liquid mixture, celentro and onions with the meat and simmer until tender. Add the potatoes if desired towards the end of the cooking time.

Enchilada Casserole

2 doz. corn tortillas
2 1/2 lbs. ground beef
1 medium onion, chopped
salt, pepper and garlic to taste
l large can and one small can Las Palmas Red Chili Sauce
Longhorn and jack cheese, shredded
black olives

Fry hamburger, onions, salt, pepper and garlic. Cut tortillas in fours and fry (dip in hot oil and remove quickly). Place on absorbent paper. In large baking pan, make a layer of tortillas, add all of meat mixture. Add another layer of tortillas. Pour chili sauce over tortillas, sprinkle with cheese and add olives. Bake at 350 degrees until hot - 45 to 60 minutes.

Chicken Enchaladas

1 chicken
1 dozen small flour tortillas
2 cans cream of chicken soup
6 oz. sour cream
3 1/2 oz. canned green chilies
1 cup chicken broth
1/2 to 1 lb. longhorn, colby, or cheddar cheese, grated

Bake chicken at 360 degrees for 60 to 90 minutes, depending on size of chicken. (I boil the chicken). Cool and remove from bone.

Place a small amount of chicken (1/3 to 1/2 cup) in center of uncooked torilla shell. Top with like amount of grated cheese. ( I also add a small amount of chilies) Roll tortillas. Line up in 9 X 13" pan. Sprinkle with cheese.

In a bowl, stir together the chicken soup, sour cream, green chilies, chicken broth and any remaining cheese. Pour over tortillas. Bake at 350 degrees for 25 to 30 minutes until bubbly.

Mexican Meatloaf

2 lbs ground beef
2 - 8 oz cans of taco sauce (can use 1 hot and 1 mild)
1 can chicken with rice soup
1 small can tomato paste
1 small can green chilles
1 cup chopped onions
1 clove garlic
cheddar cheese, grated
soft corn tortillas

Brown beef with onions and garlic. Drain grease and add remaining ingredients except cheese and tortillas. Place tortillas in bottom of 9 X 13" pan. Pour in 1/2 meat mixture and top with 1/2 cheese. Add second layer of meat and cheese. Bake at 350 degrees for 45 minutes. Let cool slightly before serving.

Mexican Stew
(Brenda from VA)

6 lbs lean hamburger
1 large onion, chopped
lots of garlic powder
4 pkgs taco seasoning
2 pkgs original ranch dressing
3 large cans of diced tomatoes with green chiles
2 large cans of tomato sauce
3 cups water
4 cans pinto beans, drained
1 1/2 bags of Green Giant frozen extra sweet corn

Cook hamburger, onion and garlic. Add taco seasoning and ranch dressing. Mix well. Add tomatoes, tomato sauce, water, beans and corn. Cook on low approximately 20 minutes or until good and hot and serve with fritos and shredded longhorn cheese. Serves A LOT!


5 lbs. pork pieces
1 gallon white hominy, rinsed and drained
red chili sauce

Red Chili Sauce:
Boil 6 to 7 dryed Red California Chilies for about 30 minutes or until tender. Let cool. Put chilies and water, garlic and salt into a blender and liquify.

Boil pork until done. Add hominy and red chili sauce and boil for about 30 minutes.

Toppings for soup once it is in the bowl:
Shredded cabbage, tomatoes, onions, jalapenos, oregano and lemon juice.

3-Cheese and Vegetable Quesadillas

1/4 cup Monterey Jack cheese
1/2 medium tomato, diced
1/4 cup cheddar cheese
1 scallion, diced
1/8 cup crumbled goat cheese (Feta)
1/2 medium zucchini, in smallcubes
1/2 t olive oil
2 T chopped fresh cilantro
1 jalapeño pepper, seeded and diced
6 - 10" flour tortillas
1/2 cloves garlic, minced
fresh cilantro sprigs, for garnish

In a small bowl, mix the cheeses. In a medium sauté pan or skillet, heat the oil over medium heat and add the jalapeño pepper, garlic, tomato, scallion, and zucchini. Cook for about 2 minutes, stirring occasionally. Gently stir in the cilantro. Then remove from heat and set aside. Lay a tortilla in a medium fry pan over medium heat and spoon 2 tablespoons of the cheese mixture and two tablespoons of the vegetable mixture onto it. Fold the tortilla in half and toast each side for about 1-2 minutes, just until the cheese starts to melt. Set aside and keep warm while you make the other quesadillas. Serve hot, garnished with the sprigs of cilantro. Makes 6.

Fajitas Quesadillas

2 T oil, divided
1 medium onion, thinly sliced
1 medium green bell paper, thinly sliced
1 lb. sirloin or flank steak, thinly sliced
1 pkg (1.27 oz.) Lawry's Fajitas Spices & Seasonings
10 soft taco size flour tortillas
2 1/2 cups shredded Pepper Jack cheese

In large skillet, heat 1 T oil. Cook onion and bell pepper over medium-high heat until tender; remove from skillet. In same skillet, heat remaining oil. Add steak and cook over high heat for 3 minutes. Stir in seasoning mix and 1/4 cup water, bring to boil. Reduce heat to low and cook uncovered 3 - 5 minutes. Return vegetables to skillet and heat for 2 minutes. Evenly spread fajita filling over five tortillas, Sprinkle 1/2 cup cheese over each and cover with second tortilla; brush tortillas lightly with water. Place on baking sheet and bake in 350 degree oven for 5 minutes.

Philly Cheese Steak Quesadillas

1 lb. sirloin steak cut in 1/2" cubes
1 medium onion, cut in thin strips
1 1/2 t seasoned salt
1/2 t garlic powder
8 oz. velveeta cheese
6 (8") flour tortillas

Saute meat in well oiled skillet 3 minutes; drain. Add onions, seasoned salt and garlic; cook and stir 5 minutes. Add cheese; cook over low heat until cheese is melted. Place 3 tortillas on ungreased cookie sheet. Place 1/3 meat mixture on each tortilla, spread evenly. Top with tortillas; brush with oil and garnish with extra seasoned salt, if desired. Bake at 350 degrees 5 minutes. Slice and serve warm.

Refried Beans

3-4 T bacon drippings
1 small onion, finely minced
4 cups cooked pinto beans
salt to taste
3 cloves garlic, finely minced
3/4 cup grated Monterey Jack cheese

Heat the bacon drippings in a heavy skillet over low heat. Add the beans and a little liquid (from their cooking liquid, if possible). Mash them with a potato masher, or a fork, until they are thoroughly crushed. Add the garlic, onion, and salt. Raise heat to medium, and cook for 20-30 minutes, until the beans are thoroughly heated and their edges are crispy. Serve piping hot, with the cheese for garnish. Serves 6 to 8.

Taco Chicken

1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes, chopped
1 bag Taco flavored Doritos, crushed
1 chicken, boiled and diced
grated cheddar cheese

Mix soups together and add tomatoes. In a dish, layer doritos, chicken, soup mixture, and top with cheese. Bake 350 degrees for 30 minutes.

Taco Soup
(Judy N.)

1 lb. ground beef
1 onion, chopped
1 pkg. Taco Seasoning
1 pkg. Ranch Dressing
1 can tomato sauce
1 can Rotel
1 can green chilies
3 cans chili beans
1 1/2 cups water
1 can corn

Cook beef and onion, drain. Add rest of ingrediants, including juice from corn. Cook until hot.

Taco Soup

1 lb. lean ground beef
1 large onion, chopped
3 - 16 oz. cans Mexican style chili beans, undrained
16 oz. can whole corn, undrained
16 oz. can chopped tomatoes, undrained
15 oz. can tomatoe sauce
1 1/2 cups water
4 1/2 oz. can chopped green chilies (or large can if you prefer)
1 pkg. taco seasoning mix
1 envelope Hidden Valley Ranch dry salad dressing mix

Cook beef and onion until beef is browned; drain. Mix beef and onion with other ingredients in a large pan. Bring mixture to a boil; reduce heat and let simmer for 15 minutes. Makes 3 1/2 qts. of soup. This soup freezes well and can be kept in freezer for up to 3 months.

Taco Soup
(Theresa C)

1 lb lean ground beef
1 can whole kernel corn
1 can pinto beans
1 can black beans
1 can stewed tomatos - mexican style
1 can diced tomatos - jalepenos style(optional)
1 pkg taco seasoning
1 pkg hidden valley ranch dressing seasoning
1 medium onion, chopped

Brown meat with onion and drain. Add seasoning packets and undrained cans. Bring to a boil, turn down heat and let simmer for 1 hour.

Tamale Pie

3 slices bacon, cut in 1" pieces
1 large onion, chopped
1/4 cup chopped green pepper
1 1/2 lbs lean ground beef
2 t salt
1/4 t freshly ground pepper
2 1/2 t chili powder or to taste
1/2 t ground cumin
1 12 oz can corn, drained
1 10 1/2 oz can tomato soup
1 16 oz can tomatoes
1/2 cup pitted black olives, chopped
1 recipe corn bread
3/4 cup shredded sharp cheddar cheese

Heat oven to 375 degrees. Fry bacon until crisp; remove bacon and drain all but 2 T fat from skillet. Add onion and green pepper; saute until tender. Add meat and brown. Add salt, pepper, chili powder, cumin, corn, tomato soup, tomatoes and olives. Mix well and simmer 15 minutes. Add bacon. Turn into greased 9 X 13 baking dish. Prepare corn bread according to recipe and spread over meat mixture. Sprinkle top with cheese. Bake 30 to 40 minutes. If prepared ahead and refrigerated, bring casserole to room temperature before adding corn bread. Serves 6 to 8.


Fresh Salsa

4 - 5 large tomatoes, chopped
1 - 1 1/2 onions, chopped finely
2 T (more or less) Salsa Jalapeno Relish
Drop or 2 of lemon juice
salt and pepper to taste

Mix all ingredients and serve with chips or any Mexican food. Refrigerate until ready to serve.

Hot Sauce

#2 can tomatoes
1 7 oz. can chopped green chilies
1 7 oz. can hot gren chilies (to taste)
salt, pepper, garlic, and onion
1/2 to 1 t olive oil

Mix in blender.

Picante Sauce

1 gal of tomatoes (peeled and cored)
1 clove garlic diced fine
1 qt green peppers (hot and mild mixed)
1/2 cup red or white 5% vinegar
3 large onions (ground or chopped)
5 T salt

Grind or chop all ingredients. Boil for 1 hour (stirring often). Lower heat and simmer 1 hour. Put into jars and seal with lids. Put into hot water bath for 10 minutes.


16 C. finely chopped tomatoes
6 med onion
Peppers..2 large red, 2 yellow and 3 green
4 Jalapino peppers
3 T. Salt
1 cup sugar
3 T.chopped garlic
2 C. vinegar.............I added 1/2 can tomato juice

Put all together (I used 2 - 10 qt pots) Cook for about 5 hours until desired thickness ( I did add 3 T. cornstarch to 2 cups tomato juice and added it to mixture and cooked a little while longer.

Water bath for the required time. 20 min???? Check it out.

Salsa Verde

1/2 onion, finely chopped
1 T finely chopped fresh cilantro
1 serrano or jalapeño chile, finely chopped
1/2 t salt, or to taste
10-12ounces tomatillos, drained and coarsely chopped 
black pepper, to taste
     Place all the ingredients in a bowl and mix them together well. You can also place them in a food processor to blend them into a smoother consistency. Makes 2 cups.


Corn Tortillas

2 cups masa flour
1 1/4 cups water

Combine masa and water. Dough should be pliable and moist but not sticky or wet. Shape into 12 balls. Roll each out between waxed paper or pat by hand. Cook on lightly greased griddle or in fry pan over medium heat until lightly browned on both sides.

Flour Tortillas

4 cups flour
2 t salt
1/2 t baking powder
2/3 cup shortning
1 cup hot water

Combine flour, salt and baking powder. Add shortning and mix well with hands until shortning is evenly distributed in flour. Add hot water, kneading well as quickly as posssible until all flour mixture is rounded up in a ball and your bowl is clean. If mixture is dry, add a little more warm water and knead well. Form into balls. Roll out on floured board. Cook on hot griddle until lightly browned on both sides. (Be sure to knead quickly and firmly after adding hot water.) Yield is about 2 dozen.

Flour Tortillas

2 cups Flour, all purpose
1/2 t Salt
1/2 t Baking powder
1/4 cup Vegetable shortening
3/4 cup Water, warm

Mix together the flour, salt, and baking powder. Cut in the shortening until the mixture has a mealy appearance. Slowly add the water while mixing. Form the dough into a ball. Place the ball on a floured board and knead until firm (about 2 minutes). Divide into 12 small balls. Cover and allow to rest for 30 minutes. Roll each ball into a thin 7" tortilla. Heat a heavy skillet. Cook the tortilla for 1 minute per side. Wrap in a damp towel. Serve immediately. Makes 12 (7") tortillas.