mexican Beef Enchiladas

1 Pound ground round
1/2 Cup finely chopped onion
2 Large cloves garlic
1 Chopped jalapeno
1-1/2 Ounces Great American Land & Cattle Co. Chili Seasoning
2 15 Ounce cans enchilada sauce
1 15 Ounce can refried beans
8 Ounces sour cream
8 Ounces shredded Cheddar cheese
12 - 18 Corn tortillas
Serves 4 -6 Brown meat, garlic, and jalapeno in skillet, then add Great American
Land & Cattle Co. Chili Seasoning and refried beans and cook until Dip 1st tortilla in sauce, lay on plate, spread with 1 tablespoon of meat
mixture. Make another layer by repeating process with 2nd tortilla. On
3rd tortilla spread a spoon of sour cream, top with meat mixture, and
enough enchilada sauce to cover the stack. Top with grated cheese
and microwave on high for 3 minutes.
******************************************************************************** Chile Con Queso Mexicano

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.
*********************************************************** Chile Rellenos Con Queso

8 fresh long green chiles
1/2 pound sharp Monterey Jack cheese, shredded
8 eggs, separated
1 cup all-purpose flour Salt and pepper
Oil

Serves: 6
Prepare chiles, being careful to make only one slit down the chile. Fill
chiles with cheese. Beat egg whites until stiff. Beat yolks until very
light. Add yolks to whites, beating constantly. Season flour with salt
and pepper. Dredge chiles in flour and then dip into egg mixture. Fry
two at a time in skillet in l/2 inch hot oil until golden. Turn once,
browning both sides. Serve hot.

****************************************************************************** Chorizo (mexican Sausage)

1 Clove garlic
3 Teaspoons oregano
1/2 Cup vinegar
1/2 Cup or less red chile powder
Water
2 1/2 pounds ground pork or hamburger
Place all ingredients except meat into blender and mix well. Pour
mixture over meat; cover with a plate and marinate at room
temperature all day. Pour off any water that accumulates. The flavor
will ripen, and the chile will prevent spoiling. Refrigerate or freeze. To
cook, crumble in skillet and fry. Serve with scrambled eggs.

A spicy alternative to regular sausage, but be prepared for the chile.
Put a small amount of chorizo in your favorite stuffing recipe.
************************************************************************************* Dot's Fiesta Chicken Sopa

3 Chickens (2 1/2 to 3 pounds each), cooked in water with pepper, 1 celery rib and 1 quartered onion 3 Dozen corn tortillas
1 4-Ounce can chopped green chiles
1 Medium bunch parsley, chopped
4 Large tomatoes, cored and finely chopped
1 Large onion, chopped
2 Pounds American cheese, shredded
1/2 Pound Longhorn cheese, shredded
1/4 Teaspoon cayenne pepper
Salt and pepper to taste
Paprika
Serves: 18
Oven: 350 Degrees
Cook chicken until tender; cool and remove meat. Save broth.
Cut tortillas into 1/2-inch strips and fry lightly. Drain. Line two 3-quart
casserole dishes with a layer of tortilla strips. Combine next 7
ingredients in large bowl and mix thoroughly. Add chicken which has
been cut into bite-sized pieces. Alternate chicken mixture with tortilla
strips, ending by sprinkling top with shredded Longhorn cheese.
Sprinkle with paprika. Add chicken broth almost to top of casserole
dish. Cook 30 to 45 minutes until casseroles bubble and cheese melts.

Passed down through three generations, this sopa goes well with your
choice of Mexican or traditional side dishes.
************************************************************************ Pico De Gallo

8 Long green chiles, roasted, peeled, deviened and chopped
2 Small yellow chiles, roasted, peeled and chopped; or 2 jalapeño
chiles
5 Green onions, chopped (including tops)
5 Medium tomatoes, peeled and chopped
1/4 cup chopped fresh cilantro leaves
2 Tablespoons vegetable oil
1 Teaspoon vinegar
Salt to taste

Yields: 1 cup
Combine all ingredients; chill. Will keep at least two weeks
in refrigerator. Serve with meats, chicken, hamburger, etc.
Pico de gallo is served as a dip throughout the Southwest. Most
restaurants have it waiting on the tables with warm tostadas.
*********************************************************************************** Posole Con Puerco (Pork Hominy Mexican Stew)

2 or 3 pounds pork loin roast
2 tablespoons chile powder
1 8-ounce can tomato sauce
Dash garlic salt
Dash onion salt
1 slice white bread
1 29-ounce can hominy, drained

Serves: 10 to 12
Boil roast in salted water until tender enough to fall apart. Cool meat
and cut into bite-sized pieces. Skim fat from cooled broth. Ice cubes
pick it up easily. Mix chile powder with enough cold water to make a
paste; put into broth. Add tomato sauce, garlic and onion salts. Soak
bread in water and mash with a fork; add to broth. Add hominy and
meat. Simmer 30 minutes.