Submitted from Bill Samuels, Jr.
Serves 6-8
| 2 c. colby jack cheese | 2 c. mayonnaise | |
| 1 c. fresh Parmesan | 2 oz. canned jalapenos | |
| 22 oz. Green Giant Mexicorn (2 cans) | Frito’s Scoops corn chips |
Mix ingredients together & bake at 350° F for 40 minutes. Serve with corn chips.
Submitted by Tyler Patton
| 1 egg yolk |
1 tsp dijon mustard | |
| 2/3 c. canola oil | 1/3 c. wine vinegar | |
| garlic, pressed | salt & pepper | |
| lemon juice | Parmesan cheese | |
| Knorr Aromate seasoning (a dash) | Knorr Maggi seasoning (a dash) |
Mix all ingredients & blend into your salad just before serving.
Submitted by punch_it_chewie
Yields 2-3 cups
| 1 can tomato sauce | 1 can tomato paste | |
| 2 tbsp olive oil | 2 tbsp vinegar | |
| ¼ c. molasses | 2 tbsp brown sugar | |
| 3 cloves garlic, crushed | 4 tbsp red or white onion, minced | |
| 2 tbsp red pepper, minced | 1 tbsp Worcestershire sauce | |
| 1 tsp cumin | 1 tsp chipotle chili pepper |
Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.
Submitted by Americo
| 4 ripe avocados, peeled, pitted, & chopped | ½ red onion, chopped | |
| 1 jalapeno pepper, minced | 2 limes, juiced | |
| salt & pepper (to taste) | fresh cilantro, chopped (to taste) |
Combine all ingredients in a molcajete & mix to a chunky consistency. Season to taste with salt, pepper, & cilantro. Serve immediately with Cumin Dusted Tortillas.
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef | ½ c. onions, diced | |
| 15-16 oz. black beans (1 can) | 15-16 oz. pinto beans (1 can) | |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) | 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) | |
| 11 oz. Green Giant Mexicorn (1 can) | 14 oz. beef broth (1 can) | |
| 1 pkg. Old El Paso Taco Seasoning | 1 tbsp salt | |
| 1 tbsp pepper | ½ tbsp garlic powder | |
| ½ tbsp chili powder | 16 oz. sour cream | |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
