Taken from my “Favorites” folder!

 This is a blank canvass for whatever else you would like to add in… browned  spicy bulk sausage meat, browned ground beef mixed with taco seasoning, jalapenos, corn, onions, mixing in a package of taco seasoning mix into the cream cheese would make a great addition… really anything goes or just serve as is, I would however recommend to use spicy chili

The success of this dip will strongly depend on the quality of the chili use you

Servings 8-10

INGREDIENTS:

2 (8-ounce) packages cream cheese, softened

2 (15-ounce) cans chili (with beans or without beans, can use homemade chili if desired)

2 cups shredded cheddar cheese (can use more)

INGREDIENTS:————————————————–

Spread the two packages of cream cheese into the bottom of an 8 x 8-inch baking dish.

Spread the two cans of chili over the cream cheese, then sprinkle the shredded cheese over the top.

Place in the oven and bake 350 degrees F bottom oven rack until hot and bubbly (about 20 minutes).

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One of my favorite Mexi casseroles,  I find that Frito’s scoops works the best for this, crushed tacos take the place of lasagna noodles for this casserole,  increase the heat by adding another jalapeno and using medium to spicy salsa or add  in crushed red chili flakes to the ground beef, to save time the ground beef mixture may be cooked and refrigerated until ready to make the casserole just warm in the microwave before using

Servings 8

INGREDIENTS:

1 pound ground beef or bulk Italian sausage meat

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and chopped

6 garlic coves, minced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

2 (15-ounce) can black beans, rinsed and drained

2 (8-ounce) can corn kernels, drained

1 (16-ounce) container sour cream

2  cups salsa (mild medium or spicy)

6 cups crushed Frito’s scoops tortilla chips, divided

3 cups shredded cheddar cheese, divided

2  plum tomatoes, chopped

4  green onions, chopped

INSTRUCTIONS:—————————————————

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a skillet cook the ground beef with onion, green bell pepper, jalapeno pepper and garlic until meat is no longer pink; drain fat then continue cooking until the meat is lightly browned (this may take about 10-12 minutes) add in the taco seasoning mix the last few minutes of cooking time.

Transfer the beef mixture to a bowl, then add in black beans, corn kernels, sour cream and salsa; mix tho combine thoroughly.

To Assemble;

Spoon 1/3 of the ground beef mixture into the bottom of the dish (just use enough to cover bottom of the dish).

Arrange half (3 cups) crushed tortilla chips on top of the ground beef, then sprinkle 1 cup shredded cheddar over the top.

Spoon another 1/3 of the meat mixture over, then cover with remaining half (3 cups) of crushed tortilla chips, then sprinkle with 1 cup shredded cheese.

Spread the final layer of meat mixture on top, then sprinkle with remaining 1 cup of shredded cheese.

Top the casserole with green onions and chopped tomatoes.

Bake uncovered for 40 minutes.

Let sit for 15-20 minutes before slicing.

Notes from our test kitchen; if desired 1/2 pound ground beef or spicy bulk pork sausage meat (such as Jimmy Dean’s)  may be cooked/browned with the onion, garlic and bell pepper, to kick this up even more add in some Creole seasoning

Servings 4

Ingredients:

1/4 pound dry smoked sausage meat, sliced (such as Andouilli sausage, or use as much as desired)

3 tablespoons oil (or as needed)

1 medium onion, chopped

1 green bell pepper, seeded and chopped

1 teaspoons crushed red chili flakes (or adjust to heat level)

6-8 cloves garlic, finely chopped (use lots of garlic!)

2 tablespoons mild chili powder (can use chipotle chili powder)

1 teaspoon paprika

2 cups tomato sauce (can add in more)

1 (14-ounce) can stewed tomatoes, with juice (do not drain)

2 (15-ounce) cans red kidney beans, rinsed and drained

salt and fresh ground black pepper

Tabasco sauce or Louisianna hot sauce

1-2 teaspoons sugar, optional

cooked rice

Instructions:

In a pot brown the smoked sausage in a small amount of oil until browned; set aside.

Add in  more oil to the pot and heat over medium-high heat.

Add in onion, chopped garlic, green bell pepper and chili flakes; saute until soft (about 5 minutes.

Add in chopped garlic, chili powder and paprika; cook stirring for 2-3 minutes.

Add in tomato sauce, stewed tomatoes with juice, kidney beans and the browned smoked sausage; bring to a simmer over medium-high heatastirring.

Reduce heat and simmer partially covered for 1 hour seasoning with salt and pepper and hot sauce about halfway through cooking and 1-2 teaspoons of sugar if needed (if the sauce gets too thick you may add in a little water and continue cooking).

Serve over cooked rice

Notes from our test kitchen; this recipe was tested and developed using converted white rice and Old El Paso Taco Seasoning mix,  bulk spicy sausage meat may be replaced for the ground beef, such as Jimmy Dean’s Spicy Pork Sausage meat, serve this with a side salad

For added flavor add in some chopped dry smoked sausage into the ground beef mixture while browning

Servings 4-6

Ingredients:

1 pound ground beef

1 medium onion, chopped

1 green bell pepper, seeded and chopped

6 large garlic cloves, finely chopped

1 to 2 jalapeno peppers, seeded and finely chopped

2 tablespoons vegetable oil

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

1 cup chicken broth or water

1 (28-ounce) can diced tomatoes, undrained

1 (14-ounce) can black beans, rinsed and drained

1/2 cup mild chili sauce (such as Heinz Chili Sauce)

3/4 cup uncooked long grain white converted rice (such as Uncle Ben’s converted rice)

3/4 cup frozen peas or corn, slightly thawed

1 teaspoon brown sugar

salt and fresh ground black pepper

1 cup shredded cheddar cheese

2 tablespoons fresh chopped cilantro (optional)

Instructions:

In a large skillet over medium-high heat cook the ground beef with onion, green bell pepper, garlic and jalapeno pepper/s until no longer pink; drain fat.

Add in 2 tablespoons oil and continue to cook until the meat is lightly browned (this make take about 10 minutes, the meat should be browned).

Add in the taco seasoning mix and chicken broth or water; bring to a simmer stirring constantly.

Reduce heat to low, add in diced tomatoes with their juice, black beans,  chili sauce, rice, peas or corn and 1 teaspoon brown sugar; bring back to a simmer then season with salt and pepper.

Reduce heat to low, cover and simmer for about 30 minutes or until the rice is tender.

After the rice has finished cooking sprinkle the top with cheddar cheese and allow to melt then sprinkle with cilanto if desired.

Serve from the skillet.

One of my favorite Mexican casseroles, this makes a great potluck dish!

Notes from our test kitchen; lighten up by using ground turkey and low-fat cheese, the amounts listed serve a small family you may double into a 13 x 9-inch baking pan, make this as spicy as you like by using your choice of mild to spicy salsa, you may also add in crushed chili flakes to the beef mixture

For a low fat alternative use ground turkey and low-fat cheese

Servings 4-6

Ingredients:

2 cups coarsely crushed corn chips

1 pound ground beef

1 medium onion, chopped

4 large garlic cloves, minced

1/2 teaspoon crushed chili flakes (optional or adjust to heat level)

1  (1-1/4-ounce) packages taco seasoning mix (I use my taco seasoning mix)

1/4 cup water

salt and fresh ground black pepper

1 (14 or 15-ounce) can refried beans

2 cups shredded Mexi-blend or cheddar cheese, divided

1-1/4 cups salsa (mild, medium or spicy)

1/2 cup sliced black olives (can use more)

2 green onion, chopped

1 tomato chopped

Instructions:

Preheat oven to 350 degrees F.

Grease an 8 x 8-inch baking dish.

Sprinkle the crushed corn chips into the bottom of the baking dish.

Heat the refried beans on top of the stove until hot, then mix in 1 cup shredded cheese and 1-1/4 cups salsa; pour evenly over the corn chips.

In a skillet cook the beef with onion and garlic until no longer pink; drain fat then continue to cook until lightly browned.

Add in taco seasoning and water; simmer for about 8 minutes over low heat, then season with salt and pepper; sprinkle the mixture on top of the beans.

Sprinkle the remaining 1 cup shredded cheese on top then the green onions and olives.

Bake for about 20-22 minutes or until just heated through.

Sprinkle the chopped tomatoes on top.

Allow to stand for 10 minutes before serving.

Since I make this for my barbecue parties the amounts listed is enough for 18-20 people you may certainly reduce by half, adjust the cayenne pepper to taste, I usually make it quite spicy, feel free to adjust the bacon and garlic amount also, this may also be made in a crockpot

I use my barbecue sauce to make this Sweet Baby Rays is also good to use or use your favorite

servings 12-15

Ingredients;

8 slices thick bacon

1 pound lean ground beef

1 large onion, chopped (or use 2 small)

8 large garlic cloves, finely chopped (can use more or less)

1/8 teaspoon cayenne pepper (or adjust to suit heat level

1 (31-ounce) can pork and beans, drained

1 (31-ounce) can pork and beans with liquid (that will be one can drained and one with juice)

2 (15-ounce) cans red kidney beans, drained

1 (15-ounce) can lima beans, drained

1-1/2 cups barbecue sauce

1/3 – 1/2 cup brown sugar, packed (or adjust to taste)

2 tablespoons cider vinegar

1 teaspoon liquid smoke seasoning

1-1/2 teaspoons seasoned salt (or to taste)

1 teaspoon fresh ground black pepper (or to taste)

Instructions:

Preheat oven to 350 degrees F.

In a Dutch oven cook the bacon until fairly crisp; remove to a bowl, cool and coarsely chop.

Add in the ground beef, onion, garlic and cayenne pepper; cook stirring over medium-high heat until beef is no longer pink; drain fat.

Continue cook the beef until lightly browned (this may take about 10-12 minutes).

Return the bacon back to the pot along with drained pork and beans, pork and beans with juice, kidney beans and lima beans.

Stir in the barbecue sauce, brown sugar, vinegar and liquid smoke seasoning.

Season with seasoned salt and black pepper (at this point you may add in more brown sugar and cayenne pepper to suit taste).

Cover and cook for 1 hour.

Taken from my “Favorites” folder!

This is always a huge hit at barbecues and it’s great to take to potlucks, plan ahead there is a 24 hour refrigeration time

Servings 10-12

INGREDIENTS:

1 (15 ounce) can garbonzo beans, rinsed and drained

1 (15 ounce) can red kidney beans, rinsed and drained

1 (15 ounce) can black  beans, rinsed and drained

1 green bell pepper, seeded and chopped

1 small jalapeno pepper, seeded and finely chopped

1 (14 ounce) can corn niblets, drained (can use 2 cans)

1 red onion, chopped or sliced

2 cups small grape tomatoes

Dressing:

1/2 cup vegetable or Canola oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 garlic clove, minced (or 1/2 teaspoon garlic powder)

1 teaspoon cumin

2 teaspoons chili powder

1/4 cup finely chopped cilantro

1-1/2 teaspoon seasoned salt or white salt, or to taste

1/2 teaspoon fresh ground black pepper

Tabasco sauce, to taste

INSTRUCTIONS:——————————————————

For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions.

Pour the dressing over then toss to combine.

Season with more salt and pepper if needed.

Cover and chill for 24 hours.

Just before serving mix in the grape tomatoes.

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