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Mexican

Place all ingredients in a large skillet and sauté (stir) until browned. Drain off any fat by pouring the meat into a Colander.

Cover the Chicken with water and add Onion. Simmer for 1 hour and then drain, discard Onions, and cool. When cool, separate meat from bones, discard bones, and proceed as in Mexican Style Cooked Beef above. Note. You can save the broth for use in your favorite Chicken Soup Recipe.

Shred and mix all cheese together.

5	Tbsp	Corn oil
1	cup	Chopped onion
3	cloves	Garlic chopped
1/2	cup	Diced green pepper
2	lbs	Ground beef
4	cup	Peeled quartered fresh tomatoes
2-3	Tbsp
4	cup	Kidney beans cooked-two 15 oz cans
		Powder
1	tsp	Salt
1	cup	Boiling water

Dip Corn Tortillas in hot oil just long enough to make them soft. Let oil run off or place on white paper towels. Put Cheese mixture and a little bit of Onion in center of soft Tortilla and roll. Place on cookie sheet in a tight line. After you finish making Enchilada rolls, cover top with Chili Con Carne like frosting a cake. Then cover the Chili with Cheese and then Onions. Bake at 400 degrees for 10 to 15 minutes until all cheese is melted. For variations, you can add Mexican style cooked beef, chicken, turkey, etc. to the inside of the Enchilada rolls.

3	large	Chicken Breasts
1/2	tsp	Oregano
1/2	stick	Butter, melted
1	tsp	Basil
1	tsp	Chili powder
1		Onion
1	pkg	Tortillas
2	Tbsp	Butter
4oz	can	Green chilies, drained
1	tsp	Sugar
1	tsp	Cumin
1/2	tsp	Salt
2 1/2	cup	Monterey jack cheese, grated
1	cup	Sour cream
16oz	can	Tomatoes
8oz	can	Tomato sauce

Using hands (not a knife), tear the Lettuce into very small pieces. Follow package directions and heat Taco shells in oven until warm (about 5 minutes). Place Mexican cooked meat in bottom of Taco shell, place Lettuce and chopped fresh Tomatoes on top of meat and top with Pico de Gallo/Tomato Onion Relish or Hot Sauce.

Using hands (not a knife), tear the lettuce into small pieces and place in a large bowl. Add the remaining ingredients and toss. Serve hot. If you wait too long, the lettuce and chips will get soggy.

1	lb	Ground beef
1	onion
1	-	1 1/4 oz pkg taco seasoning mix
3/4	cup	Water
1	-	16 oz can refried beans
1	-	8 oz jar taco sauce divided
1	baked	Pastry shell
2	cup	Shredded cheddar cheese, 8 oz.
1	cup	Crushed corn chips
shredded		Lettuce
chopped		Tomato

Place all Meat and Potatoes in a large frying pan and cook for 25 Minutes. Add Tomato and cook another 5 minutes. Place cooked mixture on Tortilla (A), fold over one end (B) and then roll (C). 

This should be served hot. If you wait too long, the Tortillas will get soggy.

Combine all ingredients in a large skillet or Dutch Oven. Mix well and simmer uncovered for about 30 minutes or until Potatoes are soft.

Marinate the meat in the sauce for 2 hours and then cook with all ingredients for about 30 minutes on low heat. Pan Fried or Steam. When done, slice the meat thinly, heat the Flour Tortillas and then place a some of the cooked meat in the center and roll. Serve hot.

Cut the Steak into small cubes and reserve the fat. Place the Steak cubes in a bowl with the chopped tomato, Water or Beer, Garlic and Cumin. Marinate for 30 minutes. Sauté the reserved fat in a frying pan until brown. Remove the fat but reserve the liquid. Add the onions and sauté for a few seconds. Add the meat and cook on low heat for about 30 minutes. When done, heat the Flour Tortillas and then place some of the cooked meat in the center similar to a Burrito.

Mix the Chili Seasoning with the Beer in a bowl and add the Pork Chops. Marinate for 30 minutes. Place all ingredients in a skillet and cook on low heat for about 30 minutes or until liquid is cooked down and meat is tender. When done, may be served alone or chopped and rolled in Flour Tortillas.

Mix the Chili Seasoning with the Beer in a bowl and add the Pork Chops. Marinate for 30 minutes. Boil the Potatoes in water with the Vinegar (helps prevent splitting) until almost done. Place meat with its marinate in a skillet and cook on low heat for about 20 minutes. Drain the Potatoes and add to meat. Continue to cook another 10 minutes or until liquid is cooked down and meat is tender. 

1. Fry Pork and Chicken in Olive Oil until cooked. Set aside 
2. Fry Onions and Spices. When almost done, add Tomato. Cook. 
3. Add Pork and Chicken. Mix and cook for a few minutes. 
4. Add Rice, mix and cook for a few more minutes. 
5. Add Water and remaining ingredients except Shrimp and Pimentos. Cook over high heat until it starts boiling. 
6. Cook uncovered over medium heat until rice is done. Do not stir rice unless it is necessary. If it begins to stick to bottom of pan, reduce heat. Add more water slowly if rice starts to dry out before it is done. 
7. Add Shrimp. Garnish with Pimentos 
8. Enjoy. 

Makes 4 servings.

Written by:     Don Williams, Sylvia, Ruth & Jerry Dixon