2 Tbsp oil
1 Tbsp minced garlic
2 1/2 cups water
1 8 oz. can tomato sauce
1 to 2 Tbsp chili powder
1/4 tsp salt
1 tsp cumin
4 oz. can diced green chili peppers, drained
1 tsp oregano

To prepare enchilada sauce, in medium saucepan, combine sauce ingredients. Simmer 30 minutes.

Beef Filling...

1 chopped onion- large
1 lb. Ground beef
chili powder
10 (8 inch) tortillas [or 8 (10 inch)]
4oz (1 cup) shredded Cheddar cheese
4oz (1 cup) shredded Monterey jack cheese

To prepare beef filling: In large skillet, cook ground beef and onion (you may sprinkle with additional chili powder) and drain.
Add 3/4 cup enchilada sauce to meat and cook low 10 minutes or until sauce absorbed.

To assemble enchiladas, in ungreased skillet, heat each tortilla low heat, ~15 seconds per side, dip in sauce, fill with 2 Tbsp beef filling and roll up.
Place seam side down in 12 x 8 inch baking dish.

Cover enchiladas *evenly* with remaining sauce.
Sprinkle with cheeses and bake uncovered at 350 for 30 minutes.

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Fajitas

1 pound chicken breast, cut in stripes.
1 pound beef meat, cut in stripes.
1 tablespoon chicken stock powder, if you can get it.
1 cup olive oil
4 medium onions cut in rings
4 sweet green peppers, cleaned and cut in rings or stripes.
16-20 mushrooms, sliced
. 2 tablespoons meat juice.

Marinate chicken and beef in olive oil and chicken powder, for at least 1 hour.
Put half the marinating oil in a thick pan,
saute onion and green pepper.
Add meats, mushrooms and meat juice.
Cook at medium heat until all meat is done.
Serve with beans and tortillas.

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Chile Con Queso

6 Fresh green chiles, roasted, peeled, and cut in lenghwise slices
1 Onion, chopped
2 Tablespoons bacon grease
1 Clove garlic, minced
2 Large fresh tomatoes, peeled and finely chopped
2-1/2 Cups shredded Monterey Jack or Longhorn cheese
Salt to taste

Sauté chile and onion in bacon grease.
Add garlic and cook until soft.
Heat until cheese melts.

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Mexican Rice

1 1/3 cups uncooked rice
3 Tbsp. bacon drippings or cooking oil
1 medium onion, diced
1 Tbsp. minced fresh garlic
2 cups chicken broth
1 (8-ounce) can tomato paste
1 Tbsp. fresh parsley, finely chopped
1 tsp. ground cumin

Fry rice in oil in large skillet over medium heat
until it turns yellow. (Do not let it turn brown!)
Add onion and garlic.
Continue frying until onion is transparent.
Add chicken broth.
Stir in tomato paste, parsley, and cumin.
Reduce heat to simmering.
Cover and cook until all liquid is absorbed
(about twenty minutes).

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Corn Tortillas

1 cup corn meal
1 Tbsp. baking powder
3/4 cup water
1/2 tsp. salt (or to taste)
2 tsp. corn oil

In mixing bowl, combine corn meal, baking powder, and salt.
Boil water. Mix boiling water and oil into corn meal. When
mixture cools enough to handle, divide into eight equal balls.
Flatten slightly. Place flattened ball on top of an 8 inch
square of waxed paper. Cover with a second square. Roll into
6" circle. Remove from paper. Cook on ungreased griddle until lightly brown.

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Salsa

5-6 ripe roma tomatoes, peeled and chopped
1/2 cup chopped green onions
1/4 cup chopped jalapenos
1/3 cup chopped cilantro
2 cloves fresh garlic, minced (or to taste)
1/2 tsp. cumin (or to taste)
1/2 tsp. salt (or to taste)
juice from one medium fresh lime

Combine all ingredients and stir well. Chill and serve.

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Ingredients:
1 package (8 oz.) cream cheese, softened 1 container (8 oz.) dairy sour cream 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic salt 1/8 teaspoon black pepper Directions: In a medium bowl, using an electric mixer, thoroughly combine all ingredients. Chill at least 2 hours or overnight. Serve with vegetables or chips. Makes 8 servings.

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OOPS!!

Flour Tortillas

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup warm water

In mixing bowl, combine dry ingredients. Gradually add enough
warm water to create a crumbly dough, then need until dough
sticks together. Divide dough into eight equal pieces, then
flatten each piece into a five-inch round.. Roll each round
as thinly as possible. (Each round should yield roughly a nine-inch circle.)

Heat a large, flat skillet or griddle to about 375 degrees
(medium high on most stoves). Lay tortilla on heated surface
until tiny blisters appear (a few seconds). Flip tortilla,
using a wide spatula to press it firmly against heated
surface. Cook until blisters are lightly brown.

Remove cooked tortillas from griddle and place in sealable
plastic bag with moist cloth. Allow tortillas to steam and
soften. Serve promptly.

Caution: Homemade tortillas dry out quickly. They are best used
the day they are made. If it is not possible to use them the
day they are made, refrigerate or freeze them in an air-tight container.

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Guacamole

2 large ripe avocados (preferably Haas avocados)
2 Tbsp. onion, finely chopped
2 serrano chiles, finely chopped (Remove seeds to make milder guacamole)
1/2 tsp. salt (or to taste)
1/2 cup fresh tomato, finely chopped
2 Tbsp. cilantro, finely chopped

Mash avocados, leaving them slightly lumpy. Stir in all other
ingredients, mixing well. Chill and serve.

Hint: To keep guacamole from discoloring, place avocado pits in
bowl with guacamole.

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Refried Beans

2 cups pinto beans, cooked and drained
OR 1 (15-ounce) can pinto beans
1/3 cup bacon drippings or vegetable oil
2 cloves garlic, minced
1/4 cup onion, finely chopped
salt and pepper to taste

Heat bacon drippings or oil in large skillet. Add beans, garlic,
onion, salt, and pepper. Fry for about five minutes,
stirring occasionally. Use potato masher to mash beans.
Simmer another five minutes, and serve. Beans may be dropped
with finely-grated cheese, green onions, and/or cilantro.

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Taco Seasoning Mix

5 Tbsp. chili powder
6 Tbsp. minced onion (dried)
1 Tbsp. cornstarch
4 tsp. cumin
1 Tbsp. garlic powder 1/2 tsp. cayenne pepper
2 tsp. salt

Mix all ingredients together and store in an airtight container.
To prepare one pound of ground beef, mix 1/2 cup water and 3
Tbsp. seasoning mix into beef. (Prepared mixture seasons
five pounds of ground beef.)

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Chili Burgers

1 lb. lean ground beef
1 small tomato, seeded, drained and chopped
1/4 cup minced onion
1/8 cup chopped ripe olives
1 garlic clove, minced or pressed
1 small jalapeno, seeded and minced
1/2 tsp yellow mustard
1 tsp. chili powder
zest of one lemon
1/8 tsp. ground black pepper
4-6 large buns or rolls

Prepare grill or broiler for cooking. Put all ingredients in large mixing bowl. Mix together gently with your hands. Carefully shape into burgers. Grill over hot coals, about 3" from the heat, approximately 5-8 minutes per side, or until they have reached desired doneness. Serve immediately on hearty rolls with choice of condiments.

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Mexican Wedding Cookies

1 cup unsalted butter, softened
1/2 cup confectioners sugar
1 tsp. vanilla
2 cups flour
1 cup finely chopped pecans

Preheat oven to 350 degrees. Cream together butter, vanilla and sugar. Stir until mixture is light and fluffy. Add flour and chopped pecans to butter mixture. Blend well. With your hands, form into walnut sized balls. Flatten slightly and place on an ungreased cookie sheet. Bake for 20 to 25 minutes or until lightly browned.

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