2 cans Mexican corn(small short fat cans-(it looks like corn with red peppers and a few spices)

1/2 cup Mayo

1/2 cup chopped onions

1 cup sour cream

2 cups sharp cheddar cheese – shredded

1 tsp. lemon juice

1 TBSP tabasco

Chopped jalapeños

Mix in bowl

Place in small rectangular baking dish.  Bake at 350-375 for 30 – 45 minutes or longer(it seems to be better the longer you bake it) After 45 minutes is starts to look brown around the edges.

SERVE with scoopable Frito’s or tortilla chips.

Make ahead of time and reheat if desired.

1 16oz. can cream-style corn
1 tsp. salt
¾ C milk
1 (4 oz) can chopped green chilies
1/3 C. vegetable oil
2 C. shredded longhorn or cheddar
1 C. Yellow cornmeal
½ tsp. baking soda

Combine the corn, milk, oil, eggs, cornmeal, baking soda and salt in a mixer bowl. Beat until well mixed. Pour ½ of the mixture into a buttered 1 ½ qt. casserole. Sprinkle green chilies and 1 C. of the cheese over the corn mixture. Spoon the remaining corn mixture over the cheese. Top with remaining cheese. Bake at 400 degrees for 45 minutes or until puffed and golden. Serves 4

Looking for a good burger to grill for Memorial Day….why don’t you try the Cabo Beach Cheeseburger!

Lean Ground Beef
Bacon
Pepper Jack Cheese
Kaiser Rolls Split
Kraft Sandwich Shop Chipotle Reduced Fat Mayonnaise
1 avocado cut into slices
1/2 cup fresh cilantro coarsely chopped

Heat grill to medium – high heat. Shape ground beef into patties. Grill, covered until done. Meanwhile, cook bacon as directed on package. Top burgers with cheese grill until cheese is melted. Spread rolls with Chipotle Mayonnaise, fill with cheeseburgers, bacon, avocados and cilantro and serve

24 oz. refried beans
1 bunch green onions
6 ripe avocados
3 medium tomatoes
2 Tbs. lemon juice
1 sm. Can sliced black olives
1 C. sour cream
8 oz. shredded Cheddar cheese
4 Tbs. mayonnaise
1 pkg. taco seasoning mix

In a large serving dish spread beans.  Layer mashed avocados over the beans and sprinkle with lemon juice.  Mix sour cream, mayonnaise, and taco seasoning mix, then spread over avocados.  Chop green onions and tomatoes for the fourth and fifth layers.  Spread olives on top; sprinkle with Cheddar cheese.  Chill.  Serve with tortilla chips.

4 large rip avocados
½ red onion diced
1 tsp. minced fresh garlic
2 Tbs. chopped cilantro
½ lime
1 tsp. Worcestershire sauce
Salt and pepper to taste
Dash of taco spice

Peel and seed avocados
Add all ingredients except the lemon and seasonings
Mash together for a chunky consistency

Squeeze juice of the lime into a bowl and add a little at a time to the avocado mix
Add salt, pepper and taco spice to taste.

Serve with chips or fresh cut vegetables