BBQ Taco {top}

Makes 10 Tacos

Ingredients: Amount:
Pork butt, boneless 2 to 2 _ lb.
Cattlemen's Classic Barbecue Sauce 4 cups
Red peppers, julienne 2
Salsa 2 1/2 cups
Sour cream 10 oz.
Monterey Jack cheese, shredded 2 1/2 cups
Taco shells 10
Lettuce, shredded 2 cups
Black olives, sliced 1 cup

Directions:
Use your favorite method of barbecuing or braising pork butt with Cattlemen's Classic. When cool, pull or shred meat. Mix shredded pork, some of the cooking liquid, and Cattlemen's Classic; heat thoroughly. Sauté red peppers. Mix together with salsa and sour cream. Build tacos by adding cheese to warmed taco shells, followed by pork, salsa mix, lettuce, and olives.

Spicy Chorizo Sauce {top}
Featuring Contadina Deluxe Spaghetti Sauce

Portions: 50 (6 oz.)

Ingredients: Amounts:
Olive Oil 1 cup
Onions, chopped 3 cups
Garlic, minced 1/2 cup
Ground Chorizo 6 lbs.
Contadina Deluxe Spaghetti Sauce 2 - #10 cans
Water or Stock 3 quarts
Salt 2 Tbs.
Green Onions, chopped 2 cups
Ancho Chili Pepper, chopped 2 Tbs.
Reduced Cream of Crème Fraiche 2 cups

Directions:
In a three-gallon sauce pot, sweat the onions and garlic in the olive oil until translucent. Add the other ingredients, omitting the Crème Fraiche and simmer for 30 minutes. Adjust seasoning and fold in the Crème Fraiche.

Uses:
Use as a sauce for enchiladas, or as a sauce for pasta such as tagliatelle, pappardelle, or maltagliati, or farfelle.

Fajitas {top}

Serving size: 1 Fajita

Ingredients: Amounts:
Skirt Steak 1 (about 2 1/2 lbs.)
Coca-Cola 1 cup
Mesquite smoke seasoning 2 tsp.
Fajita seasoning 2 tsp.
Flour tortillas

Directions:
Trim steak of excess fat and membrane. Marinate steak in Code, mesquite seasoning and Fajita seasoning for 3 to 4 hours or overnight. Grill over high heat to desired doneness. Slice thinly across the grain and serve on flour tortillas with guacamole and and pico de gallo.

Frijoles Borachos (Drunken Beans) {top}

Serving size: 4

Ingredients: Amounts:
Goya pinto beans 2 cans
Onion, chopped 1/2 medium
Tomato, chopped 1
Fresh jalapenos, chopped 2
Cumin 1/2 tsp.
Garlic, minced 2 cloves
Beer 6 ounces

Directions:
Bring to boil. Cook on low for 10 minutes until onions get soft. Salt and white pepper to taste. Add fresh cilantro just before serving.

Potato Quesadilla with Chicken and Pepper ñ Sliced Red Skins {top}

Makes 1 Quesadilla

Ingredients Amounts:
Red Skin Sliced Potatoes 1 cups (8 oz.)
Packaged Southwestern or Cajun seasoning,
divided 1 tsp.
Butter or margarine, melted, divided 2 tsp.
Onion, chopped 2 Tbs.
Garlic, minced 1 clove
Cooked chicken, chopped cup
Red or yellow bell pepper, chopped cup
Colby-Jack cheese, shredded cup

Directions:
Grease 7-inch ovenproof non-stick skillet. Sprinkle potatoes with 1/4 teaspoon seasoning. Layer half of potatoes in skillet, overlapping slightly to cover bottom. In separate skillet over medium-high heat, saute onion and garlic in 1 teaspoon melted butter. Add chicken and bell pepper. Cook 2 minutes or until onion is tender. Layer chicken mixture on top of potatoes. Sprinkle cheese evenly over top. Layer remaining potatoes, overlapping slightly. Press potatoes down lightly. Brush with remaining melted butter and sprinkle with remaining seasoning. Bake at 425 degrees F for 15-20 minutes or until top begins to brown. (Convection oven: Bake at 400 degrees F with high fan for 13-15 minutes.) Melt on top an additional 1/4 to 1/2 to cup shredded Colby-Jack cheese, if desired. Serve with prepared salsa, if desired. 

Sausage Fajitas {top}

Makes 1 serving

Ingredients: Amounts:
Hillshire Farm Sausage 1 cup
Red and green bell peppers, sliced into strips 4 oz.
Onion, sliced 4 oz.
Flour tortilla 4

Directions: Grill sausage, peppers and onion on flat top or in a sauté pan until heated through. Diagonally slice sausage into 1/2 inch slices. Place peppers, onion and sausage slices on red hot cast iron skillet immediately with warmed tortillas. Serve as entrée, southwestern. Serve with sides of salsa, shredded cheese, sour cream and guacamole.

Sausage Nachos {top}

Makes 1 serving

Ingredients: Amounts:
Tortilla chips 30
Cheese sauce, heated 6 oz.
Hillshire Farm Sausage 1 cup
Red bell pepper, diced 1/2 cup
Diced onion 1/2 cup
Chopped green onion tops 1/2 cup

Directions:
Grill or steam Hillshire Farm Sausage until heated through. While sausage of cooking, lay out tortilla chips on a large plate. Ladle or pump hot cheese sauce onto tortillas. Slice sausage into 1/4 inch slices and place on top of cheese sauce. Top with chopped red pepper, onion, and green onion tops. Serve immediately. Serve as an appetizer or snack. Serve with sides of sour cream, salsa and guacamole.

Southwestern Tortilla Soup {top}

Portions: 50 (10 oz.)

Ingredients: Amounts:
Vegetable oil 4 oz.
Green bell pepper, diced 3/4 gal.
Onion, diced gal.
Corn tortillas, 6", torn into pieces 48 each
Tomatoes, canned, diced 6 lbs.
Chicken stock 2 gal.
Hotter Red hot Cayenne Pepper Sauce 2 cups
Lime juice 1/2 cup
Garlic, fresh, crushed 4 Tbs.
Chili powder 3 Tbs.
Cumin, ground 3 Tbs.
Salt To taste
Cilantro, fresh, chopped 1 cup
Corn tortillas, 6", cut into fine strips, fried 6 each
Chicken breast, cooked, julienne 3 lbs.
Tomato, diced 3 lbs.
Avocado, diced 3 lbs.
Monterey Jack cheese, shredded 1 lbs.

Directions:
Saute bell pepper and onions in hot vegetable oil until onions are translucent, about 5 minutes. Add tortillas, tomatoes, chicken stock, cayenne pepper sauce, lime juice, garlic, chili powder, cumin and salt and cook for 20 minutes. Add cilantro and mix well. At service, ladle 8 ounces of soup into a bowl and top with tortilla strips, chicken, tomato, avocado and cheese.