mexican and southwestern recipes

Mexican and Southwestern cookery are becoming more and more popular and we at Famous Chili, want to help you become a "Famous" South of the Border gourmet! Try these enclosed recipes collected and used by our family over the years. We pass these on for your convenience and enjoyment.

  • 2 pounds of lean ground beef
  • 1 pkg. Famous or 4 Star Chili, heated
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoon granulated garlic (optional)

Salt and pepper ground beef and brown in greased skillet, drain well. Open heated chili and add to ground beef. Use to fill tacos, tostados, enchiladas and in casseroles.


  • 1 pkg. Famous or 4 Star Chili
  • 1 bunch green onions, chopped
  • 1 ½ cups grated cheddar cheese
  • 1 recipe corn bread mix

Heat chili according to package directions. Place in bottom of 8" square baking dish. Sprinkle green onions over chili, then cheese. Prepare corn bread mix and pour over cheese. Bake twenty to twenty- five minutes at 425 degrees. Serve with sour cream, chopped tomatoes, onions and Picante sauce.


  • 1 basic meat filling
  • 1 dozen large corn tortillas
  • 12-16 ounces cheddar cheese, grated
  • 2 bunches green onions, sliced fine
  • Picante sauce (12 ounces)
  • 1 can pitted ripe olives, sliced
Soften tortillas by turning over in hot oil. Layer small amount of meat in bottom of oiled baking pan to keep tortillas from sticking. Layer tortillas, meat, cheese, onions and olives, using a large spoon, dip Picante sauce over all. Continue layering until all ingredients are used, reserving some cheese for topping. Cover and bake at 350 degrees for 30-45 minutes, uncover and sprinkle with remaining cheese in last part of cooking time. Serve with chopped tomatoes and sour cream.

  • 1 package heated Famous or 4 Star Chili
  • 1 can diced or Rotel tomatoes
  • 1 can (15 oz) beans (any preferred bean)

Combine heated chili, tomatoes and beans, Cover and simmer 20 minutes, Serves 4-6 people.


  • 1 can Rotel tomatoes (pureed or chopped)
  • 15 ounces Famous or 4 Star Chili (heated)
  • 2 - LB. Velveeta cheese

Heat chili. Melt cheese with water in double broiler and add tomatoes and well drain chili, in concentrated form. Blend all ingredients. When heated well, serve in chafing dish, with large tortilla or corn chips.


  • ½ recipe basic meat filling
  • 1 LB. Monterray Jack and/or Cheddar, grated
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 can tomatoes
  • 1 can Rotel tomatoes
  • 1 bunch green onions, chopped
  • 1 can pitted black olives, sliced
  • ½ package Famous or 4 Star Chili, heated
  • 12 tortillas softened in oil

Saute' onions and celery in oil. Add both tomatoes and simmer until cooked down. Set aside. Roll meat filling in softened tortillas and lay, seam down, in oblong baking pan. Sprinkle enchiladas with green onions and black olives. Pour sauce over all, cover and bake at 350 degrees for 25 - 30 minutes. Uncover, sprinkle with cheese and return to oven until cheese is melted. Serve with sour cream or guacamole.


  • ½ recipe basic meat filling
  • 3 cans (4 oz.) whole green chiles drained and cut in half
  • 1 ½ cups shredded cheddar cheese
  • 4 eggs, beaten
  • 1 ½ cups milk
  • ¼ cup all purpose flour
  • ¼ teaspoon salt
  • dash of pepper
  • 1/8 teaspoon hot sauce (Tabasco)
  • ¼ teaspoon dry mustard (optional)

Layer one-half each meat, green chiles and cheese in 10 x 6 x 2 inch baking dish; continue layering ingredients ending with cheese. Combine remaining ingredients, stirring well. Pour over casserole. Bake uncovered at 350 degrees for 45 - 50 minutes. Let stand 5 minutes before cutting. Serve with chopped tomatoes, onions, sour cream and picante or other red sauce. Serves 6.