• 1 pound ground beef
  
• 1 package El Rio Taco Seasoning Mix
  
• 8 ounces cheddar cheese, shredded
  
• ½ red onion, chopped
  
• ½ yellow onion, chopped
  
• 1 head iceberg lettuce, chopped
  
• 2 tomatoes, chopped
  
• 1 avocado, chopped
  
• 1 green pepper, chopped
  
• ½ can El Rio Chopped Black Olives w/Jalapeños
  
• ½ large bag tortilla chips, crumbled
  
• ½ bottle (8-ounce size) Catalina salad dressing
  

Brown ground beef with chopped yellow onion. Add 1 package of El Rio taco seasoning and water according to package directions. Set aside to cool completely.

In a large bowl, mix together chopped lettuce, tomato, cheese, avocado, red onion, peppers, and olives. Add cooled beef mixture.

Just before serving, toss with the dressing, then mix in 3/4 of the package of crushed tortilla chips. Serve atop the remaining chips.

Serves 4.

• Package of 8 beef hot dogs
  
• Package of 8 hot dog buns
  
• 1 can El Rio Hot Dog Chili Sauce w/Beef
  
• ½ cup chopped white onions, raw
  
• ½ cup shredded Monterey Jack cheese
  
• El Rio Pickled Jalapeños/Slices, if desired
  
• Yellow mustard, if desired
  

Place hot dogs in water. Bring to a boil. Remove from heat and leave covered for 7-8 minutes. Meanwhile, heat El Rio Hot Dog Chili Sauce w/Beef in a small saucepan.

Drain hot dogs, place in buns, and spoon the chili sauce over them. Add chopped onions, jalapeño slices, cheese, and mustard, to taste.

Serves up to 8 kids, or 4 adults, if they're really hungry!

• 1 lb. skinless and boneless chicken breasts
  
• 2 Tbsp. Oil
  
• Salt and pepper
  
• 1/2 cup El Rio Enchilada Sauce
  
• 1 can (4 oz) El Rio Chopped Green Chiles, drained
  
• 1 cup shredded Cheddar Cheese
  
• 4 large (10 inch) warm flour tortillas