Easy Taco Chili Salad

Meat Preparation

1 pound lean ground beef
1 small onion, diced
1 teaspoon Epicure Selections Minced Garlic
1 1/2 teaspoon Epicure Selections Taco Seasoning
1/2 teaspoon Epicure Selections Chipolte Chili
1 - 540 ml can black beans, drained and rinsed
1 - 796 ml can diced tomatoes
1 - 156 ml can tomato paste
tortilla chips

In a large to medium saucepan, brown beef and onion drain off liquid. Add remaining ingredients. Stir together well. Simmer 30 minutes, stirring frequently.

Prepare Epicure Selections Italian or Classic Vinaigrette according to label directions. Set aside. Prepare Epicure Selections Guacamole Dip Mix according to package directions.

Make your favorite green salad. On a large plate, place salad and tortilla chips. Place Taco Chili over chips add grated cheese if desired. Serve additional chips, guacamole, your favorite Epicure Selections Salsa (prepared) on the side.

Serves 4 -6

Jalapeno Corn Cakes

1 1/4 cup all-purpose flour
1 tablespoon white sugar
1 tablespoon Epicure Selections Baking Powder
1/2 teaspoon salt
1 Tablespoon Epicure Selections Cheese and Jalapeno Dip Mix
1 egg, beaten
1 1/2 cup milk
1/4 cup butter, melted (or vegetable oil)
1/2 cup cornmeal
1 cup fresh or frozen corn kernels

Whisk flour,sugar, baking powder, salt and dip mix together in a medium bowl.
Whisk egg, milk and butter together in another bowl. Stir in cornmeal.
Add wet ingredients to the bowl with the dry ingredients, mix just to combine. Add corn. Do not over mix, mixture should be lumpy.
Heat skillet over medium heat. Lightly coat pan with vegetable oil.
Spoon a heaping tablespoon of batter into pan, to form flat cakes. Cook 1 1/2 minutes to 2 1/2 minutes on each side until firm and slightly crisp.

Makes approximately 36 silver dollar sized cakes.
Serve topped with prepared Epicure Selections Salsa or Guacamole