Mexican

Boil the potatoes for 15 minutes or until well cooked; drain, when cool enough to handle, but not cold, peel them.

Heat oil, brown chicken on both sides.

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.

Mix together flour and salt in medium mixing bowl.

No salad is more characteristic of Mexico than Cactus Salad.

For starters, you must place the tripe, water, onions, garlic, salt, and pepper in a large kettle and let it simmer over low heat for about two hours, skimming fat as necessary.

Break tortilla chips in pieces and put layer of tortilla chips in buttered baking dish.

Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches.

Heat oil in a wide frying pan over medium heat.

Heat oven to 375. Brown meat & drain. Stir in salsa, tomato sauce and taco seasoning.

Heat oven to 425 degrees. Grease pie plate, 10x 1 1/2 inches.

Heat taco shells in preheated 250 degrees oven until thoroughly heated, 5 minutes.

In a large skillet, brown beef and onions. Drain.

Heat oil in a wide frying pan over medium heat.

Combine beans and Texas Salsa in a saucepan; cook over medium heat until thoroughly heated.

Spray large skillet with no stick cooking spray.

Cook and stir ground beef, onion, and green pepper in Dutch oven until beef is brown; drain.