Tasty and Easy Recipes

Ingredients:

3 ounce cream cheese — softened
1 cup sour cream
8 oz. Garlic and Lime salsa
2 teaspoons ground cumin
2 cans refried beans
1 cup shredded lettuce
1 cup shredded Cheddar cheese
1 medium tomato — diced
1/4 cup ripe olives — chopped
1/4 cup canned green chilies — chopped
tortilla chips

In a mixing bowl, beat cream cheese and sour cream until smooth. Stir in salsa and cumin; set aside. Spread the refried beans over the bottom of a serving platter. Spread cream cheese mixture over the beans, leaving about 1″ uncovered around the edges. Top with layers of lettuce, cheese, tomato, olives and chilies. Serve with tortilla chips.

1 16 oz can kidney beans — drained
2 14 1/2 oz can tomatoes
ingredients:

2 pounds ground meat– coarsely ground
2 medium onions — coarsely chopped
1 green pepper — coarsely chopped
2 cloves garlic — crushed
3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
salt to taste

Put all ingredients in crock pot in order listed. Stir once. Cover and cook on Low 10-12 hours. (High 5-6 hours).

Flour Tortilla Wraps

Serves: 60
You can make these Mexican flat breads thin or thick, depending on your preference. Great recipe to make with your kids, who can then fill them with whatever they like.

Ingredients

* 800g (1 3/4 lb) plain flour
* 2 tablespoons butter
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 350ml (12 fl oz) boiling water

1. Mix together the flour, baking powder and salt in large bowl. Rub in butter to resemble texture of polenta. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
2. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
3. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
4. Cook in dry heavy frying pan until top is slightly bubbly then turning on opposite side for a minute or two. Keep stacked and warm inside a clean tea towel.