Mexican Salad

I think this salad could be a main dish, or just a starter to that wonderfull Mexican dinner.

Mexican Salad
Mrs. Ben H. Dickerson

2 large green sweet peppers
1 medium onion
4 tomatoes
1 teaspoon chili powder
4 slices bacon

Chop and mix vegetables. Cut bacon into small pieces and fry until crisp. Stir in remaining ingredients. When mixture bubbles, pour over vegetables on lettuce leaves. Serve immediately.

mexican Dip

I know this looks so good and it is good as it looks. I made this for superbowl sunday and it was a hit..and the team I was rooting for won...yahooo for me, anyway on to the recipe.

This recipe was in our local supermarket flyer a couple of weeks ago, I was planning on making something like this anyway, I just forgot where I put my recipe at.

Mexican dip

1 can ( 15 1/2-oz) refired black beans ( i used just plan old refried beans)

1 Tablespoon chili powder

1/2 teaspoon ground cumin

1 cup sour cream

1 cup Kraft Shredded cheddar cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. top with layers of remaining ingredients. Refrigerate several hours.

* I imagine what this would taste like with fresh green onions and tomatoes from the garden....yummmmmy

Tortilla Casserole

Again this recipe is from 1967 and I tweaked it a bit when I made it.

Tortilla Casserole
Mrs. Claude A. coffey

1 can ( 10 oz) Mexican style tomato sauce ( I used rotel tomatoes with chilies plus small can tomato sauce with basil , garlic)
1 can water
1 pound ground beef
1 large onion
2 cloves garlic, chopped
1 hard cooked egg, chopped ( I omitted this)
1 can ripe olives ( 4 1/2-oz)
1/2 teaspoon salt
6 tortilla
1/2 pound dry Monterey Jack cheese

Heat tomato sauce and water. Brown meat with onion and garlic. Add egg, salt and 1/2 cup sauce. In a casserole, layer tortillas, dipped first in sauce, meat mixture and cheese. Pour over remaining sauce. top with cheese. Bake 25 minutes at 350 degrees.