New Mexican Dinner

Beans and Rice
2 cans Bush Pinto Beans in Chili Sauce
1 cup rice (cook it first)
2 cups shredded cheese (I used cheddar and Monterrey jack)
1 lbs. ground beef (cooked)
1/2 cup salsa or more to taste
Combine the above ingredients. Place in a casserole dish. Bake at 350 for about 30 minutes or until heated through

Corn Bread
1 cup flour
1 cup yellow cornmeal
¼ c. sugar
4 teaspoons baking powder
¾ teaspoon salt
2 eggs
1 cup milk
¼ c. cooking oil or shortening (melted)

Preheat oven to 425 degrees. Sift together flour, cornmeal, sugar, baking powder, and salt. Add eggs, milk and oil. Beat until just smooth (do not over beat). Turn into greased pan 9x9x2-inch baking pan. Bake 12 to 15 minutes.



Calabeseata
¼ c. chopped onion
¼ c. chopped green bell pepper
Japelano pepper (to taste)
Saute’ the above ingredients, next add the squash
3 to 4 Zucchini and/or yellow squash
Once squash is steamed or a bit softened, add the cream cheese and sour cream
4 oz. cream cheese
½ c. sour cream
Top with cheddar cheese just before serving.
Shredded cheddar cheese