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Mexican Hat Dance Beans 'n Biscuits
Ready in 30 minutes

1 (17.3-oz.) can Pillsbury Grands!®
Refrigerated Buttermilk Biscuits

1 (16-oz.) can Old El Paso® Refried Beans
1/3 cup chopped green bell pepper
1/4 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/4 teaspoon chili powder
2 oz. (1/2 cup) shredded taco-flavored cheese

1/2 cup Old El Paso® Mild Thick 'n Chunky Salsa or Picante
2 oz. (1/2 cup) shredded taco-flavored cheese

1/2 cup sour cream
1/4 to 1 teaspoon paprika
1 to 4 tablespoons finely chopped fresh cilantro

Heat oven to 375 F.
Separate dough into 8 biscuits; place on ungreased cookie sheet.
Bake at 375 F. for 11 to 15 minutes or until golden brown.

Meanwhile, in medium saucepan, combine
all filling ingredients except cheese.
Cook over medium-low heat for 7 to 8 minutes
or until hot, stirring occasionally.
Stir in 1/2 cup cheese. Remove from heat.

Remove biscuits from oven. Set oven to broil.
Leaving biscuits on cookie sheet, cut 2-inch circle in top
of each warm biscuit to make 3/4-inch-deep indentation.
Remove circles; set aside.
Spoon 1/3 cup hot filling into each indentation.
Top each filled biscuit with
1 tablespoon salsa and 1 tablespoon cheese.

Broil 4 to 6 inches from heat for 1 to 2 minutes
or until cheese melts.
Top with biscuit circles and sour cream.
Sprinkle with paprika and cilantro.

8 servings

Chili's Chicken Enchilada Soup

1/2 C. Vegetable oil
1/4 C. Chicken base
3 C. diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 C. Masa Harina
4 qt. Water (divided)
2 C. crushed Tomatoes
1/2 lb. processed American cheese, cut in small cube
3 lb. cooked, cubed chicken

In large pot, place oil, chicken base, onion and spices.
Saute until onions are soft and clear, about 5 minutes.
In another container,
combine Masa Harina with 1 quart water.
Stir until all lumps dissolve.
Add to sauteed onions, bring to boil.
Once mixture starts to bubble,
continue cooking 2-3 minutes,stirring constantly.
This will liminate any raw taste from Masa harina.
Add remaining 3 quarts water to pot.
Add tomatoes; let mixture return to boil
stirring occasionally. Add cheese to soup.
Cook stirring occasionally, until cheese melts.
Add chicken; heat through.
Makes 1 1/2 gallons or 16-20 servings

Tortilla Swirls

Three flour tortillas
1 eight ounce package of cream cheese
1 four ounce can of chopped green chiles
* Optional:
chopped pimento, black olives, or radishes

In a medium sized microwave safe bowl,
place cream cheese.
Microwave for 30 to 40 seconds just to soften cheese,
stir in chiles and mix well.
Spread mixture onto flat tortilla and roll jelly roll style.
Do next two tortillas the same.
Wrap rolled tortillas in plastic wrap
and cool in refrigerator for about an hour.
Remove and slice one inch thick.
Lay on plate with garnish and serve as an appetizer.

* You may add chopped pimento, chopped red radishes,
and/or chopped black olives for color and pizzazz!

Homemade Enchilada Sauce

2 teaspoons vegetable oil
1 cup chopped onion
1/4 cup chopped Anaheim pepper
2 cloves garlic, minced
1 can (15 oz.) Tomato Sauce
1 1/2 teaspoons leaf oregano, crushed
3/4 teaspoon ground cumin
Salt and pepper

Heat oil in medium saucepan over medium heat.
Add onion, Anaheim pepper and garlic; cook until tender.
Stir in Organic Tomato Sauce, oregano and cumin.
Season with salt and pepper.
Bring to a boil; reduce heat to low and simmer,
uncovered, 15 minutes.
Makes about 2 cups sauce.

Mexican Pizza

1 12" pre-baked pizza/bread crust
1 can spicy refried beans -- (16 oz.)
3/4 cup medium salsa
1/2 cup cheddar cheese -- shredded
1/2 cup monterey jack cheese -- shredded
1/2 cup green onions -- sliced
1 can sliced black olives -- drained (2 1/4 oz.)
1 teaspoon cilantro -- minced

Place crust on large baking sheet.
In bowl, combine beans and salsa; spread on crust.
Sprinkle on remaining ingredient except cilantro.
Bake at 450 degrees for 10 minutes.
Top with cilantro

Spicy Triple Hot Nachos

8 ounces Italian sausage -- casings removed
1 package yellow or white corn tortilla chips (10 oz.)
1 can spicy jalapeno refried beans -- (16 oz.)
1 cup picante sauce
1 cup tomatoes -- diced
1 1/2 cups cheddar cheese -- shredded
jalapeno pepper -- sliced
guacamole -- for garnish
sour cream -- for garnish

Cook sausage until brown and crumbly;
drain and keep warm.
Place tortilla chips on a baking dish.
Combine refried beans and picante sauce in saucepan,
heat until warm, stirring occasionally.
Spoon bean mixture over chips.
Top with sausage, tomatoes, cheese and jalapeno slices.
Bake at 400 degrees for 10 minutes
or until cheese is melted.
Top with guacamole and sour cream, if desired.

Makes 8 to 10 servings.


1 cup water
1/2 Tbsp oil
dash of salt
1 cup flour

Oil for frying, and granulated sugar for sprinkling

Bring water, oil and salt to a boil in a saucepan.
Add flour all at once, reduce heat, then stir
(vigorously) with a wooden spoon until it forms a ball.
Let cool a bit, then put into a pastry bag
with 1/2 inch star tip.
Heat 1/2 inch oil for frying.
Squeeze dough into oil in 4 strips, do a few at a time.
When golden turn over.
Drain on paper towels, the sprinkle with sugar.

These are wonderful!!

Tortilla Roll-ups

1 8oz. pkg cream cheese (softened)
1/3 cup chunky salsa (mild or hot to your taste)
1/4 cup chives
1/2 tsp. garlic salt
1/2 tsp. chili powder
1/4 cup minced Jalapeno *optional*

Mix above and spread about 2 Tbsp on
flour tortilla - roll up and chill for about 2 hours
then cut in slices and serve appetizers.

El Chico Fried Ice Cream

1 qt. Vanilla Ice Cream
1 C. Corn Flake Crumbs
1/2 C. Sugar
1/2 tsp. Cinnamon

Honey or Chocolate Syrup
Whipped Cream
Maraschino Cherries

5 hours in advance:
Combine crumbs, sugar, and cinnamon in a shallow pan.
Let ice cream soften slightly for 5 minutes.
Make 6 balls of ice cream, roll in crumb mixture
until well coasted, pressing coating into ice cream.
Wrap in aluminum foil and freeze for 5 hours.
Heat oil to 450 degrees.
Unwrap each ball and fry in hot oil
VERY BRIEFLY, about 2-3 seconds.
Place in dessert dish, decorate with toppings,
whipped cream and a cherry.
Serve immediately.


2-Lbs. Dried Great Northern Beans
1-1/2-Cups Diced Onion
1-Tbs. Cooking Oil
1-Tbs. Ground Oregano
2-tsp. Ground Cumin
1-1/2-tsp. Seasoned Salt
1/2-tsp. Cayenne Pepper
2-Cloves Minced Garlic
4-1/2 Qts. Chicken Broth
8-Boneless, Skinless Chicken Breast halves
2-Cans (4 oz.) Green Chilies, Chopped and cubed

Place beans in a saucepan;
cover with water and bring to a boil. Boil 2 minutes.
Remove from heat. Soak 1 hour; drain and rinse.
In a 5-qt. Dutch oven, sauté onion in oil until tender.
Combine seasonings; add half to Dutch oven.
Sauté 1 minute. Add beans, broth and garlic;
bring to a boil. Reduce heat; simmer 2 hours.
Coat chicken with remaining seasoning
mixture; place in a 15x10x1" baking pan.
Bake at 350° for 15 minutes or
until juices run clear; add to beans, stir in chilies.
Yield 20 servings.
One 1-Cup serving

This is wonderful served with Mexican cornbread.


1-Pkg. Jiffy Cornbread Mix
or Your favorite Cornbread recipe
1-Can Creamed Corn
1-Egg, beaten
1/3-Cup Milk
1-Can Jalapeno Peppers
1-Cup Cheddar Cheese, shredded
1-Sm. Jar pimentos

Mix all together and bake
40 minutes at 350° or until done.
Ovens may vary.
This is a very heavy and thick bread.

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