Tex Mex Trash

1 bag microwave popcorn, popped
1 cup corn chips
1 cup goldfish-type crackers
1 cup dry roasted peanuts
3 tablespoons butter, melted
1 tablespoon dry taco seasoning (mild or hot, your preference)

Combine popcorn, corn chips, crackers and peanuts in large bowl.

Combine melted butter and taco seasoning, then drizzle over the popcorn mixture. Mix well, place on cookie sheet and bake at 275 degrees F for 10 minutes.

Store in a tightly covered container.

Tex-Mex Dip

1 (10 1/2 ounce) can jalapeno bean dip

Avocado Mix:
3 ripe avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Sour Cream Mix:
1 (8 ounce) container sour cream
1/2 cup mayonnaise
1 package taco seasoning mix

Topping:
1 large bunch green onions, chopped
3 medium tomatoes, seeded and chopped
2 (3 1/2 ounce) cans black olives, chopped
1 package shredded Cheddar cheese

Spread bean dip on large platter; top with avocado mix. Spread on sour cream mix. Over this sprinkle onions, tomatoes and olives. Cover completely with shredded cheese.

Chill and serve with large tortilla chips.

Tex-Mex Chili Dip

1 pound lean ground pork or beef
1 (16 ounce) jar chunky salsa (2 cups, mild, medium
    or hot, depending upon preference)
1 cup water, divided
1 (1.61 ounce) package brown gravy mix (no fat or regular)
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 to 2 teaspoons finely chopped jalapeno pepper, optional
Tortilla chips or crackers

In 2-quart saucepan or large skillet; cook and stir ground pork until meat is no longer pink, then drain. Add salsa and 1/2 cup water and heat to boiling.

Meanwhile, in small bowl, blend gravy mix with 1/2 cup cool water; stir in cumin. Pour gravy mixture into boiling mixture. Heat and stir until thickened. Stir in beans and jalapeno, reduce heat and simmer 10 minutes.

Transfer hot dip to heated server. Garnish with fresh cilantro leaves, if desired. Serve with tortilla chips. Makes 10 to 12 servings.

Chili Dip Quesadillas

Spread dip on flour tortillas; sprinkle with shredded cheese. Place another flour tortilla over each. Cook on hot griddle for 2 to 3 minutes per side. Cut into quarters.