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. (8 oz.) Velveeta cheese or simular product, cut into cubes
1 can (16 oz.) refried beans
3/4 cup salsa
chips or crackers

Mix velveeta, beans and salsa in medium saucepan; cook on medium heat untill cheese is completely melted and mixture is well blended.

Serve with chips and crackers.

Cinco de Mayo favorite 2 quarts of ice cubes
1 (12 fluid oz. ) can frozen limeade concentrate
12 fluid oz. tequila (measure with empty limeade can)
1/4 cup Cointreau

Garnish:

Margarita or kosher salt for rims, lime slices cut in half.

Working in two batches, place 1 quart of the ice cubes in a blender.  Add 1/2 can limeade, 6 ounces tequila and 2 tbsp Cointreau.  Blend at highest speed until drink is almost smooth.  Pour into a pitcher and repeat with remaining ingredients.  Store in the freezer.

To salt the margarita glasses, pour a single layer of salt on a salad plate.  Moisten each glass rim with lime; dip each rim in the salt.  Pour margaritas into each glass and garnish with lime.  Serve immediately.

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.

1 cup ice
6 fluid oz. sweet and sour mix
3 fluid oz. tequila
1 1/2 fluid oz. grenadine syrup
1 fluid oz. Orange flavored liqueur

Fill a large glass with ice.  Pour all ingredients into glass and stir.

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.

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.

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.