Cowboy Caviar

I love this stuff. I like to make it for BBQ because it is so easy and always a crowd pleaser. I took it to the township picnic last week and one of the ladies there commented on what a great "salad" it is. I guess it could be a salad, but I prefer it with chips. I also like to pretend it's healthy.

Cowboy Caviar

1 can Black Eyed Peas (rinsed and drained)
1 can Pinto Beans (rinsed and drained)
1 can Black Beans (rinsed and drained)
1 bag frozen corn (I use Mexicorn)
1 small jar Pimento (drained and diced)
1 medium Onion (diced)
1 cup chopped Celery
1 cup chopped Green Pepper
2 chopped Jalepeno Peppers

Bring the following to a boil and add to the above mixture:
1 teaspoon Salt
½ teaspoon Pepper
1 Tablespoon Water
¾ cup of Cider Vinegar
½ cup Vegetable Oil
1 cup Sugar



Let refrigerate overnight after combining together.
Drain before serving.
Serve with Frito Scoops.

Taco Bake

This recipe is courtesy of Kraft Foods. It is a great and easy recipe using ingredients you will probably have on hand already.

1 pkg. macaroni and cheese
1 lb. ground beef
1 pkg. taco seasoning
3/4 c. water
3/4 c. sour cream
1 1/2 c. shredded cheddar cheese
1 c. salsa
tortilla chips

Preheat oven to 400. Prepare dinner as directed on the box. While that is cooking, brown the ground beef. Drain and add taco seasoning and water. Simmer for five minutes. Stir sour cream into the prepared macaroni and cheese dinner. Spoon half of the dinner mixture into a 8 inch square or 9 inch round baking dish. Top with layers of the meat mixture, 1 cup of the cheese, and some crushed chips. Add the rest of the dinner mixture and cover. Bake 15 minutes. Top with salsa, crushed chips, and remaining cheese. Bake uncovered for an additional 5 minutes of until the cheese is melted.

Tex Mex Chicken Taco Soup

This is from Emeril's show on the Food Network. Very good soup and freezes well. It tastes great over rice or with chips.

1/2 c. diced onions
1/2 c. diced green bell pepper
1 Tbsp. minced garlic
vegetable oil
1 lb. chicken breasts, boiled and shredded
1 pkg. taco seasoning mix
1 (8 oz.) jar salsa
14 oz. frozen corn
1 (14 oz.) can hominy
1 (16 oz.) can ranch style beans
2 (4 oz.) cans tomato paste
2 (14 oz.) cans chicken broth
1 (8 oz.) pkg. cream cheese

Saute onions, pepers, and garlic in small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your taste. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Use a measuring cup or spoon to pour some of the hot liquid from the soup over the cream cheese to melt. Add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and cheese. Also great over rice.