Best Every Mexican Dip

 from Annette Godfrey, Eufaula, AL 1985

Ingredients

1 lb velveeta cheese

1 lb ground beef

1 small chopped onion

1 chopped green pepper (optional)

2 10 oz cans mild Rotel

1/2 cup chopped tomatoes

 1 T Worcestershire sauce

1/4 t garlic powder and 1/2 t salt 

Directions

Cut velveeta cheese into 1" cubes and put in crock pot. Brown ground beef and onion ( and green pepper if adding) with garlic powder and salt, drain and add to crock pot with the rest of the ingredients and put on low for 1 hour or until cheese is melted and dip is creamy. Serve warm with corn chips.

Mexican Pizza

 Ingredients

1 lb lean ground beef

1/2 C chopped spanish Onion

1 (8 oz) can of whole kernel Corn, drained

1 (24 oz) jar of your favorite Salsa

1 t each Chili Powder and Ground Cumin

10 6" tortillas (divided)

2 C Small Curd Cottage Cheese 

1 C Shredded Sharp Cheddar

1 small can sliced ripe olives

3 green onions, sliced

Directions

Brown meat and onions in a large skillet over med heat, drain. 

Add salsa, corn and seasonings. Layer 1/3 of meat mixture on 

the bottom of a 9 X 13 pan prepared with cooking spray. Layer 

1/2 of the tortillas, and 1/2 of the Cottage cheese mixture and 1/3 meat 

mixture. Repeat, 1 more layers of tortillas, ending with meat mixture

and top with cheddar cheese, olives and green onions. Bake at 375

for about 30 minutes or until bubbly. Let stand for 5 minutes.

Marcia's Chile Relleno Casserole

6 servings

Ingredients

6 Poblano Peppers (see how to roast them below) or  2 - 3 cans of whole green chile peppers
1 lb lean ground beef
1Tbs EVOO
1 tsp salt
1/2 tsp pepper
1 large yellow onion chopped
1 large garlic clove minced
1 cup mild red enchilada sauce (see Holly's enchilada sauce recipe) or taco sauce
2 Tbs chile powder
2 tsp ground cumin
1/8 tsp crushed red pepper
4 Tbs butter
3 Tbs all purpose flour (I prefer using corn starch, it blends better)
1 cup milk
1 cup half and half
4 eggs
1 Tbs corn starch
1 8 oz pkg mixed Mexican Cheese
1/2 cup Sharp cheddar cheese, shredded
2 green onion. sliced (optional)
1 small can sliced black olives (optional)

Directions for fresh Poblano Peppers

1. If using fresh Poblano Peppers follow these instructions earlier in the day ...
    if using canned chiles skip this section.
2. Cut the tops off of the Poblano Peppers and clean out seeds and membranes
3. Place on a baking sheet that has been lined with foil wrap and sprayed with 
    cooking spray or coated with a tsp of olive oil
4. Place oven rack or shelf in oven 6 inches from top. Preheat the oven to broil. 
    Broil the peppers for 15-20 minutes, turning until all sides are charred and peppers are soft
5. Remove from oven and place in a clean glass bowl with a tight wrap for 20 minutes. 
    Remove peppers from bowl and peel the charred skins off. Place peppers back in bowl. 
    Set aside to cool completely.

Directions for Casserole

1. Heat a large frying pan over medium heat. Add olive oil. Add chopped onion and cook for 5 minutes until translucent then add garlic cook another minute.
2. Add ground beef, salt and pepper and cook for 5-7 minutes until browned and crumbled.
3. Add Chile powder, cumin, and crushed red pepper and combined well with ground beef mixture. Add enchilada/taco sauce and cook for 5 more minutes until sauce is slightly reduced. Turn off heat and set aside.
4. In a separate sauce pan, melt butter over medium heat
5. Take off heat, whisk in flour. return to heat cook until mixture bubbles. Cook for 1 minute, whisking constantly. Take off heat slowly add milk and half and half and stirring constantly. Return to medium heat and cook until thick and bubbly. Season with salt and pepper. Remove from heat and stir in 1/2 shredded Mexican cheese. Stir until melted.  Mix half of cheese sauce into ground beef mixture
6. Spray a 7" by 11" baking pan, and cover the bottom of the pan with some of the cheese sauce.
7. Stuff Poblano peppers with beef mixture and some of the reserved Mexican Cheese, (I cut the pepper down the side for ease in stuffing, place split side down in the baking dish). OR  Put a layer of peppers opened flat on the bottom of the pan then layer 1/2 of the beef mixture and a layer of Mexican Cheese and repeat the layers. 
8. In a medium size bowl beat eggs and 1 Tbs of corn starch with an immersion blender (must be no lumps) ... pour into remaining cheese mixture, then carefully pour this mixture over the stuffed peppers and sprinkle with cheddar cheese
9. Bake for 30 - 40 minutes or until bubbly and knife comes out clean when stuck in the middle of the pan
10. Garnish with green onions and olives.