MEXICAN PINTO BEANS

1 lb. dry pinto beans
6  cloves of garlic
1 lb. bacon
2 lbs. Co-Jack cheese
2-1/2 lbs. port steak
1 bottle 7 oz. La Victoria green taco sauce
1/2 lb. sour cream
3 oz. jalapeno peppers
4 tsp. salt
4 tsp. pepper
one-sixteenth oz. tortilla chips
1 pkg. flour tortilla

Soak pinto beans in water overnight. Drain water and refill with water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry bacon up, then crumble and put into the bacon grease, and also add cut-up garlic cloves; then add beans WITHOUT any bean juice and fry 10 minutes and keep stirring. Also add 2 tsp. salt and pepper.

Then take a potato masher and smash beans up and add 1/4 cup of bean juice; cover and simmer on low for 20 minutes.

Put 1/3 of fried beans aside and the rest in a dish and top with 1/2 lb. cheese.
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DAVE’S CALIFORNIA FAJITAS

6 super-size flour tortillas
3 chicken breasts, skinned, boned, cut in 3×1/2 inch pieces
1/2 red onion, coarsely chopped
1/2 large green pepper, coarsely chopped
1/4 lb. cheddar cheese, shredded
1 can refried beans
1 large tomato, cut in medium chunks
Optional: sour cream, ripe olives or salsa with fresh tomato
Fajita seasoning, if available, or substitute taco seasoning

Saute chicken breasts in a large pan (single layer) sprayed with Pam. When cooked through, but still moist, sprinkle with Fajita or taco seasoning (about 1/3 pkg.), stir. Add onion and green pepper. Cook and stir briefly until hot. Veggies will be crisp tender.

Make each Fajita individually.
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TOMATO-BEEF STEW WITH BISCUITS

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may
substitute venison for the stew meat)
1 cup chopped onion
2 tbsp. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2-1/2 cups hot water
1 tbsp. sugar
1-1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 tbsp. flour
2 cups Bisquick baking mix
1/3 cup margarine, melted
1 cup sour cream

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat.
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TACO PIE

1 - 8 oz. sour cream
6 slices American cheese
2 cups taco chips
shredded lettuce
1 lb. ground beef
1 pkg. taco seasoning mix
1/2 cup water
1 - 8 oz. pkg. crescent rolls

Brown the ground beef. Drain off any grease. Add taco mix and water. Simmer 5 minutes. Place your crescent rolls in the bottom of an ungreased 10 inch pie tin. Sprinkle 1 cup taco chips on the crust. Add the ground beef mixture, sour cream and American cheese. Sprinkle remaining chips.

Bake at 375 degrees for 25 minutes. Serve with shredded lettuce.

TUNA TAMALE PIE

3/4 cup yellow cornmeal
3 cups boiling water
1 tsp. salt
1/4 cup chopped green pepper
1/4 cup chopped onion
2-1/2 cups cooked kidney beans, drained
2 cups stewed tomatoes
1 cup finely shredded cheese
2 -  6-1/2 oz. cans chunk style tuna
1 or 2 tsp. chili powder
1/4 cup pepper

Slowly stir cornmeal into boiling, salted water, while stirring constantly. Cook until thick. Mix the rest of the ingredients in a bowl.

Pour half of the cornmeal mush into a greased 2 qt. baking dish. Top with the tuna mixture. Cover with the rest of the mush.

Bake at 350 degrees for 35 minutes. Serves 4 to 6.