MEXICAN 2

Salsa Ranchera
4 c. drained canned tomatoes 6-8 large cloves garlic
1 medium onion (or ½ large) ¼ tsp. ground cumin
1 medium bell pepper ¼ tsp. ground oregano
2 Tbsp. fresh or frozen cilantro (opt.) ½ tsp. salt (increase to 1 ½ tsp. if
1 ½ Tbsp. lemon juice tomatoes unsalted)
Process ½ tomatoes and all remaining ingredients in food processor until finely chopped.
Pour into bowl. Process remaining tomatoes and add to bowl. Stir well. Refrigerate for
several hours to let flavors blend.

Layered Bean Chip Casserole

2 dozen warmed tortilla chips 1 c. diced tomato
1 c. Nacho cheese sauce (or other cheese) ½ c. Nacho cheese sauce
2 c. hot refried beans ¼ c. chopped black olives
2 c. finely shredded lettuce ¼ c. chopped green onions (or other
¼ c. finely shredded cilantro (opt.) onions)
Layer all ingredients in a clear deep dish in the order given. Serves 4.

Refried Beans
1 small onion, chopped ½ tsp. oregano
2 cloves garlic, minced ¼ tsp. cumin
2 c. cooked pinto beans (drained) ½ tsp. salt
½ c. tomato sauce cilantro to taste
Simmer onion and garlic in a little water until soft. Process all ingredients in a blender
to desired consistency, using broth if necessary. Bake in a sprayed casserole dish at
325 degrees for 20-30 minutes, or simmer in a skillet, stirring frequently. Serves 6

Haystacks
tortilla chips chopped onions
kidney or pinto beans, cooked sliced olives
chopped lettuce cheese sauce
grated carrots (opt.) salsa ranchero (opt.)
diced tomatoes soy mayonnaise (opt.)
diced green peppers
Place each item in a separate bowl. Haystacks are made by layering each item in the
order given.