El Paso Border Beans

3 cups cooked pinto beans
1 onion, minced
2 tablespoons lard or vegetable oil
5 slices bacon, minced
3/4 cup chorizo
1 pound tomatoes, peeled, seeded and chopped
6 serrano chiles, minced
1 teaspoon cumin

Sauté the beans and onion in lard or oil for about 5 minutes, stirring constantly.

In another skillet, sauté the bacon and chorizo. Drain.

Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 30 minutes.

Tex-Mex Enchiladas

1 tablespoon shorteningg
1 1/2 tablespoons flour
1 tablespoon red chili powder (or more)
1 1/2 cups warm water
1 tablespoon vegetable oil
6 corn tortillas
1 onion, chopped
2 cups grated Longhorn cheese

Melt shortening in a heavy skillet.
Stir in flour and make a roux.
Add chili powder and water; stir and cook until the gravy is thick.
Keep warm while preparing the tortillas.

Preheat oven to 450 degrees F.
Lightly grease an ovenproof casserole dish.

Heat oil in a skillet and lightly fry each tortilla for about 5 seconds on each side.
Do not overcook or they will get rubbery. Drain on paper towels.
Dip each tortilla in the gravy, put some of the onion and cheese on the tortilla, roll it up, and place it, seam side down, in a casserole dish.
Repeat until all 6 tortillas have been rolled.
Pour the chili gravy over the tortillas, top with more cheese, and bake for about 10 minutes.

Serves 2.

Texas Trail Dip

2 (16 ounce) jars your favorite salsa
3 cups cooked chicken or 3 to 4 cans white chicken meat
2 (15 ounce) cans black beans
16 ounces shredded Cheddar cheese
Green onions (optional)
Bread toasts, bread cubes and/or tortilla chips

In large casserole with lid, combine salsa, chicken, beans and 2/3 of the Cheddar cheese.
Add green onions if desired.
Stir well, top with remaining cheese, cover and bake 1 hour.

Serve warm with bread toasts, bread cubes and tortilla chips.

Serves 10 to 12.