Recipes by Arlene

• 10 taco shells (or chips), coarsely broken
• 1½ lbs. ground beef
• 1 package taco seasoning mix
• ½ cup water
• 2 tbsp. dried onion flakes
• 1 (8 oz.) can tomato sauce
• 2 cups shredded Monterey Jack cheese
• 1 large tomato, cut in wedges
• 6 olives (green or black), sliced

Place half the broken taco shells or chips in lightly greased 6-cup (1½-quart) baking dish. Brown beef in skillet and drain. Add taco seasoning mix and water. Simmer, uncovered, for 10 minutes. Stir in onion and tomato sauce.
 
Spoon meat mixture over taco shells or chips, sprinkle with 1½ cups of the cheese. Sprinkle remaining taco shells or chips over cheese; then add remaining cheese. Arrange tomato wedges and olives on top. Bake at 350° for 15 minutes or until hot and bubbly.

From the 2009 Holiday Recipe Book!

• 9 oz. Frito Lay bean dip (jalapeno or regular flavor)
• 1-1/4 oz. package taco seasoning mix
• 6 green onions, finely chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 2 (2-1/4oz.) cans ripe sliced olives drained
• Corn chips

Combine the bean dip and taco mix. Spread mixture into 9” pie plate. Sprinkle chopped onions over mixture. Blend together mayo and sour cream and spread over the onions. Sprinkle sliced olives on top. Chill and serve with corn chips.

Buy an extra bag of tortilla chips because this crowd pleaser is guaranteed to get everyone munching.

• 16-oz. can refried beans
• 1 container (8 ounces) guacamole
• 2 cups (16 ounces) sour cream
• 1 1¼-oz. package dry taco seasoning mix
• 2 cups (8 ounces) shredded Mexican cheese blend
• 1 tomato, chopped
• 4 scallions, thinly sliced

Spread refried beans on a 12-inch round serving platter; then spread guacamole over beans. Refrigerate.

In a medium bowl, combine sour cream and taco seasoning; mix well. Spread the mixture over guacamole. Sprinkle with cheese, tomato and scallions. Serve immediately or cover and refrigerate.