Some things are better the second time around!

So I’m a day late for the new uses for the leftovers that remain from our Tex Mex menu. Forgive me. But, let’s just get to the point. Yumminess is in your future!

1. Tex Mex pizza: Using a store bought crust, top with a mixture of 1/2 tomato sauce and 1/2 barbecue sauce. Sprinkle the crust with shredded beef, mushrooms (if used), pineapple salad, and corn and tomato relish. Top with shredded cheese. Bake according to crust directions, and serve with cilantro-lime crema and avocado-red onion relish if desired.

2. Tex Mex quesadillas: Place one tortilla in hot saute pan coated with cooking spray. Sprinkle with shredded cheese first, then shredded beef, mushrooms (if used), pineapple salad, and corn and tomato relish. Top with another layer of cheese and a second tortilla. Flip carefully when the bottom tortilla is browned and crisp. Serve with cilantro-lime crema and avocado-red onion relish if desired.

3. Tex Mex twice-baked potatoes: Bake medium sized potatoes at 425 degrees for one hour, or until soft all of the way through. Carefully slice all potatoes length-wise in half and scoop out the potato into a large bowl. Make sure not to slit the skins. Into the large bowl, add shredded beef, mushrooms (if used), corn and tomato relish, pineapple salad, and use the cilantro-lime crema to moisten. Stir carefully. (If you run out of the crema, substitute sour cream or buttermilk.) Season with salt and pepper to taste. Refill the skins with heaping portions of the potato mixture and top with cheese. Return to the oven, and bake until the potatoes are warmed through and the cheese is melted, approximately 8-12 minutes.

4. Tex Mex soup: Chop up one medium sized onion and two garlic cloves and saute in dutch oven (large soup pot) over medium-high heat with one tablespoon oil. Add one can undrained diced tomatoes, mushrooms (if used), corn and tomato relish, and shredded beef. Season with salt, pepper, oregano, chili powder and cumin to taste. Bring to boil, then reduce to simmer for fifteen minutes. Add cumin rice and beans and bring back to simmer until soup is warmed through. Ladle into bowls and serve with a dollop of Daisy (or cilantro lime crema!).

Bon Apetit!