Salsa

2 cans Diced Tomato's

1 1/2 tsp Garlic Salt (or more to taste)

2 Tbs Elpato Sauce (yellow can with duck on it)

2 Tbs White Vinegar

1 Tbs Sugar (can add less)

1/2 can diced green chilies (other half can be placed in a baggie and then freeze for later)

Cilantro (close to a full bunch)

Put all ingredients in a blender and pulse until it is mixed and at the consistency that you want.

Serve with tortilla chips!

From: Holly Nelson & Heather Skanchy

7 Layer Bean Dip

1-2 Cans of Refried Beans
1 1/2 Cups Sour Cream or Greek Plain Yogurt
1-2 tsp Taco Seasoning
3 Medium Avocados
1/2 Juice of a Lime
Salt
Shredded Cheese
1 Medium/Large Cans of sliced Olives
Green Onions
Tomato's
Chopped Cilantro (optional)

Tortilla Chips

1. In a glass 9x13 dish first layer the refried beans in the bottom.  Mash the avocados and mix in the lime juice.  Salt to taste then layer on top of the beans.
2. Next mix the taco seasoning into the Sour Cream/Yogurt start with 1 tsp and taste if it needs more then add another 1/2 tsp-1 tsp more.  Layer on top of the avocado mixture.
3. Sprinkle the shredded cheese to cover the sour cream.  The rest of topping are optional add Olives, Green Onions, Tomato's and Cilantro.  Store in the refrigerator until ready to serve.  Enjoy with tortilla chips. 

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips 

Shrapnel Bean Dip

Ingredients:
1 can of White Beans (Navy or Great Northern)
1 can of Black Beans
1 can of Corn
1-2 Avocados (diced)
1/4-1/2 cup of Red Pepper (diced)
1-2 Roma Tomatoes
2 Tbls Red Onion (finely chopped)
2-3 Tbls Cilantro (finely chopped)
1/3 cup Italian dressing (add more if needed)
Squeeze of a fresh lime (about 1/2 Tbls or 1/2 of a lime)
Salt and Pepper to taste
Tortilla Chips

Directions:
1. Drain and rinse the beans and corn.  Dry as best as you can, use a salad spinner and/or place on a paper towel to blot dry.  After they are completely dry add to a large bowl.
2. Add avocados, red pepper, tomatoes, red onion and cilantro to the bowl.  Mix together and then pour the dressing over the top of the salad.  Mix until everything is coated evenly. (If making in advance wait until right before serving to chop and stir in the avocados.)
3. Squeeze the lime juice over the top and gently mix in. Salt and pepper to taste and serve immediately with chips.