Cinco de Mayo in a bowl! 1 pound lean ground beef
1/4 pound pork sausage
2 onions, chopped (separated)
1 egg, beaten
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 cup milk
1/4 cup fresh basil, chopped
1/2 cup cornmeal
6 (14 ounces) cans beef broth
1 (8 oz. ) jar salsa
1 onion, chopped
2 ( 14.5 oz.) peeled and diced tomatoes
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/2 cup white rice

Mix together beef broth, salsa, 1 chopped onion, tomatoes, dried basil, oregano and 1/4 tsp. pepper ( if you use condensed beef broth), eliminate the salt in the meatballs and use 5 cans (10.5 oz. each) broth plus one quart water.  Bring to boil and simmer for 20 minutes.

Combine ground chuck. sausage, the other chopped onion, egg, salt 1/4 tsp. pepper, garlic powder, milk, fresh basil and cornmeal and mix well. Form into bite-sized meatballs.

Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.

Ladle into bowls and top with fresh parsley if desired.

1/2 lb Super lean ground beef
2 t Chili powder
1 can Black beans, drained, rinsed (15 oz)
1/2 c Thick and chunky salsa
3/4 c Shredded sharp cheddar cheese
4 Flour tortillas (10 inch)
1/4 c Reduced fat or light sour cream
1 Tomato, chopped
1 c Shredded romaine lettuce

Cook meat and chili powder in large skillet on medium-high heat for 5 minutes, or until meat is no longer pink, stirring frequently. Add beans and salsa; cook for 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese.

Spread meat mixture down centers of tortillas; top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.

1 (6 oz.) cornbread stuffing mix
1 cup hot water
1 can (8 oz.) whole kernel corn, drained
1 egg
2 tbsp. chunky salsa
2 tbsp. chopped black olives

Preheat oven to 400 degrees F.  Spray 8 medium muffin pan cups with non-stick cooking spray.

Mix all ingredients; press evenly into prepared muffins cups and bake for 25 minutes or until golden brown.  Let stand 5 minutes.  Run knife or metal spatula around the edges of the muffins to loosen before trying to remove from tin.  Lift carefully and serve with butter or margarine.

Sauce:
2 pounds tomatillos
1 tbsp. vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4 oz.) can diced green chiles, drained
1 tsp. ground cumin
1 1/2 tsp sugar
1/2 tsp. salt
1 1/4 cups chicken broth
1/2 cup whipping cream

For Enchiladas:
12 (6 inch) flour tortillas
2 tbsp. vegetable oil
3 cups cooked chicken, diced
1 1/2 cups grated cheddar cheese
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
12 tsp. salt

To make sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and/or dirt.  Broil the tomatillos on a foil lined baking sheet 1 to 2 inches from the heat.  Turning them once, untill they are softenec and slightly charred.  About 7 to 9 minutes

Heat the oil in a large skillet over medium heat. Add the white onions and saute untill golden brown.

Transfer the tomatillos to a blender and add the sauteed onions, cilantro, green chilis, cumin, sugar and salt and puree untill smooth.

Return the tomitillo sauce to the skillet and cook it over medium heat untill thickened, stirring frequently to prevent sticking.  Add the broth and cream and continue cooking ntill the sauce is slightly thickened and not watery, about 5 to 8 minutes.

To Make the enchiladas:
brush both sides of the tortillas lightly with oil and lay them on a cookie sheet i stack of 2.  Heat them in an oven at 375F untill they are soft and pliable.

In a large bowl, combine the chicken, half of the cheddar and monterey cheeses, chopped onion and salt.  Add 1/2 cup of the sauce to the chicken mixture and toss to combine ingredients.

Spread a 1/3 of the remaining sauce unto the bottom of a 9x13 inch baking dish.  Place 1/4 cup of the chicken mixture in the center of a totrila and roll.  place the seam side of the tortilla seam side sown in the baking dish.  Repeat with the other trotillas.  Pour the rest of the sauce over the to of all of the tortillas.  Sprinkle remaining cheese over the top and bake 20-30 minutes.

Let stand 2-3 minutes and serve.

This is the real thing! 1 3/4 cups masa harina
1 1/8 water

In a medium bowl, mix together masa harina and hot water until thoroughly combined.  Turn dough onto a clean surface and knead until pliable and smooth.  If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.  cover dough tightly with plastic wrap and allow to stand for 30 minutes.

Preheat cast iron skillet to medium high.

Divide dough into 15 equal size balls.  using a tortilla press, a rolling pin or your hands; press each ball of dough flat between two sheets of plastic wrap.

Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds or until browned and slightly puffy.  Turn  tortilla over to brown on second side for 30 seconds or more, then transfer to a plate.  Repeat this process with each ball of dough.  Keep tortillas covered with a towel to stay warm and moist until ready to serve.

1 1/2 cups all purpose flour
1 1/2 cups cornmeal
2 tsp. baking powder
3/4 tsp salt
1 cup warm water (110 degrees)

In a large bowl, stir together the flour and cornmeal.  Add baking powder and salt, mix together well.  Stir in water to form a crumbly dough.  Work dough with your hands until it holds together.

On a floured surface, knead dough until smooth.  Divide dough into 10 to 12 pieces.  Roll each into the shape of a ball.  Cover lightly with saran wrap and let rest for 10 to 15 minutes.

Flatten each piece of dough by hand, then roll into a 8 to 9 inch round.

Heat a large skillet over medium heat.  Lightly grease  the hot pan and place one tortilla in the pan.  Cook the tortilla until light brown, turning to ensure equal browning.  Repeat with remaining tortillas.

Serve warm or use in your favorite dishes!

Tamale Filling:
1 1/4 lb. pork loin
1 large onion, halved
1 clove garlic
4 dried Chile pods
2 cups water
1 1/2 tsp. salt

Tamale Dough:
2 cups Masa Harina
1 (10.5 oz.) can beef broth
1 tsp. baking powder
1/2 tsp. salt
2/3 cup lard
1 (8oz.) package dried corn husks
1 cup sour cream

Place pork into a stock pot or dutch oven with onion and garlic, add enough water to cover pork.  Bring to a boil then reduce heat to low and simmer until the meat is cooked thoroughly, about 2 hours

Use rubber gloves to remove stems and seeds from chile pods.  Place chiles in saucepan with 2 cups of water.  Simmer uncovered to 20 minutes, then remove from heat to cool.  Transfer the chiles and water to a blender and blend until smooth.  Strain the mixture, stir in salt and set aside. 

Shred the cooked meat and mix in 1 cup of the chile sauce.

Soak the corn husks in a bowl of warm water.  In a large bowl, beat the lard with a tablespoon of the broth until fluffy.  Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.

Spread to dough out over the corn husks to 1/4 to 1/2 inch thickness.  Place on tablespoon of the meat filling into the center.  Fold the sides of the husks in toward the center and place in a steamer.  Steam for 1 hour.

Remove tamales from husks and drizzle remaining chile sauce over.  Top with sour cream.  For a creamier sauce, mix the sour cream directly into the chile sauce.

1 lb Super lean ground beef
1 Green pepper, chopped
1 Red pepper, chopped
1 jar Chunky Salsa (16 oz)
1 can Diced tomatoes, undrained (14.5 oz)
1 pkg Frozen corn, thawed (10 oz)
12 Corn tortillas (6 inch)
1 1/2 c Sharp cheddar cheese, divided

PREHEAT oven to 375 Degrees F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup of the meat mixture into 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted.

Vegan Burger patties
Taco Shells
1 pkg. taco seasoning
1 tbsp. oil
lettuce, shredded
tomato, diced
onions, diced
peppers, diced
avocado, peeled and sliced
salsa
sour cream

Crumble vegan burger patties into a saute pan and cook with oil.  Add taco seasoning as directed. 

Fill taco shells with seasoned mixture and place on a baking sheet lined with foil and bake in a 350 degree F oven for 5 minutes.

Top tacos with enough of your favorite taco fixings to fill shell and enjoy!.

3 cups rotini pasta, uncooked
2 jars (16 oz. each) chunky salsa
2 cups shredded cheddar cheese, divided
1 cup cottage cheese
1 can ( 16 oz. ) black beans, rinsed and drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed and drained
1/4 cup fresh cilantro, chopped

Preheat oven to 375 degrees F.

Cook rotini pasta as directed on package, drain.
Mix rotini pasta, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn.  Spoon into a 13x9 inch baking pan, sprayed with non-stick cooking spray; sprinkle with remaining cup of cheddar cheese.

Bake for 20 minutes or until thoroughly heated.  Top with chopped cilantro and serve.

2 c Diced fresh peach
2 c Diced fresh mango
1 Small red onion, chopped
1 T Chopped fresh ginger root
1/4 c Chopped fresh cilantro
1 Jalapeno chili pepper, diced
1/4 c Fresh lime juice
Pinch of salt

In a large bowl, mix together the peaches, mangoes or nectarines, onion, ginger and cilantro.

Add the chilies, lime juice and salt to taste; mix well. Allow to chill 2 hours before serving.

Variations - try with basil instead of cilantro or add red bell pepper.

GREAT on grilled fish or tortilla chips - even better the next day.

Sauce:
1/2 c Prepared chunky salsa1/4 c Ketchup2 T Packed brown sugar1 T Dijon-style mustard

Beef:
4 Boneless Petite Sirloin Steaks, cut 1 inch thick; about 1 1/2 pounds.
Combine sauce ingredients in a small bowl, remove and reserve 1/2 cup.

Place beef steaks on grill over medium, ash-covered coals or medium heat.

Grill steaks uncovered, 18 to 22 minutes for medium-rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce. Makes 4 servings. Recipe courtesy of the Beef Council.

1 pkg. (14 oz.) macaroni and cheese dinner
1 Lb. ground beef
1 pkg. taco seasoning
3/4 cup sour cream
1-1/2 cups cheddar cheese, shredded
1 cup thick salsa

Heat oven to 400 degrees F.  Prepare macaroni and cheese dinner according to package directions.  Meanwhile, cook ground beef and add taco seasoning as directed on packaging.

Add sour cream to macaroni and cheese dinner and spoon one half of the macaroni mixture into an 8 inch baking dish.  Top with meat mixture.  Add remaining macaroni mixture and sprinkle 1 cup of the cheddar cheese over the top.

Cover with foil and bake for 15 minutes. 

Remove foil and top with salsa and remaining cheese.  Bake uncovered for an additional 5 minutes or until cheese is melted.