Mexican and Southwestern cookery are becoming more and more popular, and we at Famous, want to help you become a "Famous" South of the border gourmet! Try the following recipes collected and used by our family over the years. We pass these on for your convenience and enjoyment.

BASIC MEAT FILLING

• 2 pounds lean ground beef
• 1 package Famous 4 Star Chili, heated
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ - ½ teaspoon granlated garlic (optional)
  
  Salt and pepper ground beef and brown in greased skillet, drain well. Open heated chili and add to ground beef. Use to fill tacos, tostados, enchiladas and in casseroles.
  
  
  QUICK TAMALE CASSEROLE
  
  
• 1 package Famous 4 Star Chili
• 1 bunch green onions, chopped
• 1 ½ cups grated cheddar cheese
• 1 recipe corn bread mix
  
  Heat chili according to package directions. Place in bottom of 8" square baking dish. Sprinkle green onions over chili, then cheese. Prepare corn bread mix and pour over cheese. Bake twenty five minutes at 425 degrees. Serve with sour cream, chopped tomatoes, onions and Picante sauce.
  
  TACO CASSEROLE
  
  
• 1 basic meat filling
• 1 dozen large corn tortillas
• 12 - 15 ounces cheddar cheese, grated
• 2 bunches green onions, sliced fine
• Picante sauce (12 ounces)
• 1 can pitted ripe olives, sliced
  
  Soften tortillas by turning over in hot oil. Layer small amount of meat in bottom of oiled baking pan to keep tortilas from sticking. Layer tortilas, meat, cheese, onions and olives; using a large spoon, dip Picante sauce over all. Continue layering until all ingredients are used, reserving some cheese for topping. Cover and bake at 350 degrees for 30 - 45 minutes, uncover and sprinkle with remaining cheese in last part of cooking time. Serve with chopped tomatoes and sour cream.
  
  CHILI - CHEESE DIP
  
  
• 1 can Rotel tomatoes (pureed or chopped)
• 15 ounces Famous or 4 Star Chili (heated)
• 2 - LB. Velveeta cheese
  
  Heat chili. Melt cheese with water in double broiler and add tomatoes and well drain chili, in concentrated form. Blend all ingredients. When heated well, serve in chafing dish, with large tortilla or corn chips.
  
  ENCHILADA CASSEROLE
  
  
• ½ recipe basic meat filling
• 1 LB. Monterray Jack and/or Cheddar, grated
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 can tomatoes
• 1 can Rotel tomatoes
• 1 bunch green onions, chopped
• 1 can pitted black olives, sliced
• ½ package Famous or 4 Star Chili, heated
• 12 tortillas softened in oil
  
  Saute' onions and celery in oil. Add both tomatoes and simmer until cooked down. Set aside. Roll meat filling in softened tortillas and lay, seam down, in oblong baking pan. Sprinkle enchiladas with green onions and black olives. Pour sauce over all, cover and bake at 350 degrees for 25 - 30 minutes. Uncover, sprinkle with cheese and return to oven until cheese is melted. Serve with sour cream or guacamole.
  
  CHILI RELLENOS CASSEROLE
  
  
• ½ recipe basic meat filling
• 3 cans (4 oz.) whole green chiles drained and cut in half
• 1 ½ cups shredded cheddar cheese
• 4 eggs, beaten
• 1 ½ cups milk
• ¼ cup all purpose flour
• ¼ teaspoon salt
• dash of pepper
• 1/8 teaspoon hot sauce (Tabasco)
• ¼ teaspoon dry mustard (optional)
  
  Layer one-half each meat, green chiles and cheese in 10 x 6 x 2 inch baking dish; continue layering ingredients ending with cheese. Combine remaining ingredients, stirring well. Pour over casserole. Bake uncovered at 350 degrees for 45 - 50 minutes. Let stand 5 minutes before cutting. Serve with chopped tomatoes, onions, sour cream and picante or other red sauce. Serves 6.
  
  Durning the past 60 plus years, we have made many friends in our market area, and hope to add you to a growing circle of happy customers. Try our recipes and let us know how you like them. If you have a family favorite, send it to us and we'll try it. We might even add it to the recipes above so others can share in the enjoyment.
  
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