- 5 cups tortilla chips
- 2 cups cooked chicken, shredded
- 1 15oz black beans, drained and rinsed
- 1 4.5oz chopped green chiles, drained
- 1 small can of sliced black olives drained
- 2 tsp taco seasoning (package mix)
- 2 plum tomatoes, chopped
- 2 med green onions, sliced
- 2 cups finely shredded colby-monterey jack cheese

- 1 can of black beans, drained & rinsed
- 1 avocado, cut into very small pieces, but not mashed
- 1 half small red onion (or quarter of large) diced very small
- 1 c an diced tomatoes with green chilis
- 1 fresh jalapeno, seeded, chopped into verysmall pieces
- juice of half a lemon
- juice of half a lime
- a couple splashes of red hot or tobasco sauce
- half a bag of taco style shredded cheese
- *can also add a mango, diced in same size as avocado
- *corn also goes well in this dip (in place of mango)
- * for more spice, add an extra jalapeno, more tobasco, and some crushed red pepper

- 1 # ground beef
- 1 packet taco seasoning
- 1 can refried beans
- 1 - 8oz. container sour cream
- approx. 2 bundles green onions
- 1 tomato
- 1/2 head of lettuce
- 1 pkg. shredded mild cheddar cheese
- water

- 1 tablespoon vegetable oil
- 1 cup long grain rice
- 2 1/2 cups cold water
- 2 teaspoons salt
- 2 teaspoons garlic salt or 1 teaspoon garlic powder
- 3/4 cup tomato sauce

- 12 slices crusty French bread, 1/2-inch thick
- nonstick cooking spray
- 1 1/4 cups finely shredded mild Cheddar cheese, divided
- 1/2 cup refrigerated salsa
- 1/4 cup green onions, chopped
- 2 tablespons sliced black olives, drained
- 1/2 cup fat-free sour cream

- 4 pounds boneless chuck roast
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 9 cups masa harina
- 3 cups lard
- 1 teaspoon white vinegar
- 1 teaspoon cumin seeds
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- salt to taste
- 4 dried ancho chiles
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 3 (8 ounce) packages dried corn husks
- 4 cloves garlic
- 2 tablespoons vegetable oil
- 2 teaspoons chopped fresh oregano

- 8 (6 inch) flour tortillas, warmed
- 1 cup reduced fat shredded Cheddar cheese
- 1 cup salsa
- 2 cups cooked brown rice
- 1 green pepper, chopped
- 1/4 cup picante sauce
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1/4 teaspoon crushed red pepper flakes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 tablespoon olive oil
- 3 tablespoons chopped fresh cilantro leaves

- 1/4 teaspoon chili powder
- 1/2 teaspoon grated lime peel
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1 1/2 cups cubed cooked chicken breast
- LIME VINAIGRETTE:
- 6 cups torn lettuce
- 1/2 cup sliced red onion
- 1 tablespoon olive or canola oil
- 1/4 teaspoon pepper
- 1 cup chopped seeded tomatoes
- 1 tablespoon cider vinegar
- 1 cup chopped green pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup minced fresh cilantro or parsley
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 1/4 cup chopped seeded tomato

- 1/2 cup Italian salad dressing
- 2 jalapeno peppers, seeded and minced
- 2 (15 ounce) cans whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 lime, juiced
- 1 avocado - peeled, pitted, and diced
- 8 green onions, chopped
- 3 tomatoes, seeded and chopped
- 1 cup chopped fresh cilantro
- 1 green bell pepper, chopped
- 1/2 teaspoon garlic salt
- 1 (4 ounce) jar pimentos

- 1/4 cup salsa
- 2 tablespoons sour cream
- 2 tablespoons cilantro, minced
- 1/2 cup refried beans
- 1/2 cup red bell pepper, julienned
- 1/4 cup corn kernels
- 3/4 cup Mann's Broccoli Wokly®
- , blanched and chopped
- 1 cup Mann's Broccoli Cole Slaw
- 1 cup pasteurized processed cheese spread, (may substitute bottled cheese)
- 2 tablespoons guacamole
- 5 ounces tortilla chips