Enchilada Sauce

15 oz Tomato Sauce
3/4 can Water
1/2 Tbsp Garlic Powder
1/2 Tbsp Cumin
3/4 T Chili Powder
1 tsp Salt
1/2 Tbsp Pepper

Cook on stove over medium heat for 10-15 minutes. Makes about 2 cups.

Spanish Rice

1 Tbsp Oil
1 C Rice
1/4 C Diced Onions

Stir on stove until crackling hot, then add:

2 C Chicken Broth
4 oz Tomato Sauce
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Garlic Powder
1 tsp Cumin
1/4 C Chopped Green Pepper

Bring to a boil, stir and lower heat to simmer. Cook until rice is fluffy. Stir only one time once reduced to simmer.

Fiesta Beef

1 lb Hamburger, cooked and drained
1 can Refried Beans
1 can Green Chilies, chopped
1 can Diced Tomatoes
1/2 tsp Garlic Salt
Salt and Pepper to taste
Cheddar Cheese
Lettuce
Tortilla Chips

In a large pan, mix hamburger, refried beans, chilies, and tomatoes, and seasonings over medium heat until well blended.

For each serving, crush tortilla chips for the bottom layer. Top with meat mixture and finally lettuce and cheddar cheese.

Taco Chili

2 cans Stewed Tomatoes
1 can Tomato Sauce
1 can Pinto Beans
1 can Corn (drained)
1 can Kidney Beans
1 can Great Northern Beans
1 lb Ground Beef
1 pkg Taco Seasoning
1 tsp Cumin

Mix all ingredients in a large pot and bring to a boil. Simmer for 25 minutes. This recipe makes a lot, but can be frozen.

Salsa

2 cans Hunts Stewed Tomatoes
1 can Hunts Diced Tomatoes
1 can Rotel
1 tsp Garlic Salt
1 Tbsp Cilantro
2 green onions
Salt and Pepper to taste

Place all ingredients in a blender and pulse until the consistency that you desire.