Rachel Ray's Beef Tinga

2 lbs. beef chuck, cut into 1 1/2" cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 lb. Mexican chorizo (fresh), about 1 lb., casings removed
1 large onion, chopped
4 cloves, garlic, thinly sliced
1/2 Tbsp. cumin, half a palmful
1/2 Tbsp. Mexican oregano, half a palmful
1/2 Tbsp. ground coriander, half a palmful
1 can beef consomme
1 14.5 oz can diced tomatoes
1-2 Tbsp. pureed chipotle in adobo for a medium to extra-spicy heat level
1 Tbsp. honey

Serve with:  Flour tortillas, warmed
wedges of lime
queso fresco, crumbled
sliced fresh/pickled jalapenos
thinly sliced red onions

Yields 4-6

Preheat oven to 325*.  Pat meat dry and season with salt and pepper.  Dredge pieces in flour.  Heat a large dutch oven over medium-high heat with the oil.  Add meat and brown in batches until very brown; remove to plate, add chorizo and brown.  Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes.  Add in stock, tomatos, chipotle puree, honey and reserved meat to the pot.  Bring to a boil and transfer to oven.  Cook 1 1/2 hours, until very tender. 
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapenos and onions alongside.

Potato Skin Poppers

3 C. frozen, diced potatoes (or hashbrowns)
2 C. cheddar cheese, shredded
1 container (16 oz) sour cream, divided
3/4 C. green onions, chopped
Salt and pepper to taste
14 flour tortillas
2 Tbsp. butter, melted

Preheat oven to 350*.  Cook potatoes according to package directions.  Stir together cooked potatoes, cheese, 1 C. sour cream, bacon, onions, salt and pepper.  Warm tortillas, then spoon mixture in the center of each and roll burrito-style.  Brush with butter and place seam side down on a baking pan.  Bake for 12 to 15 minutes, or until golden brown.  Cool for 5 minutes,  cut diagonally into halves and serve with remaining sour cream.  Refridgerate leftovers.

Serves 10 - 12

Garlic Toast Bruschetta

8 slices (1 box) New York Texas Garlic Toast
4 large roma tomatoes, sliced or chopped
1/4 C. fresh basil, chopped
16 thin slices of fresh mozzarella
Salt and pepper to taste

Preheat oven to 425*.  Arrange Texas Toast slices on a sheet pan and bake 5 minutes.  Remove from oven and top with remaining ingredients.  Retrun to oven and bake 3 to 5 minutes or until cheese begins to brown.  Cut in half.  Serve.  Refrigerate leftovers.

Serves 8

Queso Blanco Spinach and Artichoke Dip

1 lb. (16 oz) Queso Blanco Velveeta, cut into 1/2" cubes
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 can (14 oz) artichoke hearts, drained and chopped
1/4 tsp. onion powder
1/4 tsp. garlic powder

Combine ingredients in microwaveable bowl.  Microwave on high for 3 minutes, then stir.  Continue to microwave for 2 additional minutes or until Velveeta is completely melted and mixture is well blended. 
Serve with assorted cut fresh veggies, crackers, or tortilla chps.  Refrigerate any leftovers.

Makes 32 servings, 2 Tbsp. each. 

Guacamole Dip

2 medium ripe avocados
1 Tbsp. minced fresh jalapeno pepper
2 Tbsp. minced fresh cilantro
Juice of 1/2 fresh lime
Salt and pepper, to taste
1/4 C. Chunky Salsa

Mix all ingredients together and pour into a serving dish.  Serve immediately with tortilla chips.  Refrigerate leftovers.

Potato Skins

6-8 russet potatoes
olive oil (enough to rub potatoes)
4 slices bacon
3/4 C. cheddar cheese, shredded
sea salt
1/2 C. sour cream
chives or green onions, chopped, for garnish

Preheat oven to 400*.  Wash potatoes and rub with olive oil.  Bake potatoes for 1 hour.  While potatoes are baking, cook bacon in skillet until crisp; cool, crumble and set aside.  Remove potatoes from oven, allow to cool slightly.  Cut potatoes in half lengthwise.  Remove excess potato, leaving slightly less than 1/4 inch of potato in the skin.  Re-oil and salt potatoes.  Cook for an additional 10 minutes until slightly crisp.  Remove from oven and stuff with cheese and bacon.  Broil at 550* for 2-5 minutes.  Remove from oven.

Fill sandwich bag with sour cream.  Cut small tip off one corner.  Apply sour cream to top of potato skins in a football lace pattern.  Garnish with chopped chives or green onions.  Refrigerate leftovers. 

Taco Nacho Dip

1 (8 oz) pkg cream cheese
1 C. sour cream
2 Tbsp. taco seasoning mix
3/4 C. salsa
3/4 C. shredded lettuce
3/4 C. cheddar cheese, shredded
1 tomato, diced, for garnish
Tortilla chips

Soften cream cheese and combine with sour cream and taco seasoning.  Spread on the bottom of a plate.  Layer with salsa, shredded lettuce, and cheese.  Garnish with chopped tomato.  Serve with tortilla chips.  Refrigerate any leftovers.

Serves 4 - 6

Barbecue Meatballs

1 (16 oz) pkg frozen meatballs
1 (18 oz) bottle bbq sauce
1/4 C. ketchup

Place meatballs, bbq sauce, and ketchup in a slow cooker.  Cook on high for four hours.  Stir occasionally.  Switch the heat to low once meatballs have cooked through.  Refrgerate leftovers.

Serves 4 to 6