Recipes

2 Chicken breast halves1 Jar of Clint’s Medium1 15oz Can of Hominy(Drain the water)1 15oz Can of Black Beans(Drain the juice)1 15oz Can of Chicken Broth1 28oz Can Enchilada Sauce4 Corn tortillas1 8 oz bag of shredded Cheese Combine all ingredients in a Crock-Pot and cook on low for 4-6 hours. Remove and Shred the Chicken with a fork. Return the Chicken to the Crock pot and cook for one more hour. Cut 4 Corn tortillas into strips and fry in oil until crisp. Serve into a bowl and top with crispy tortilla strips and cheese.

1 lb of lean ground beef8 oz of Clint’s Salsa1/4 Russet Potato Cubed to 1/4 inch1/2 Onion Cubed2 Tbs Camino6 Taco shells or 6 flour tortillas8 oz of Shredded Cheese Brown the meat and then add the Potatoes and Onions. Next, add Clint’s and the Camino. Continue to cook for 5 minutes.Finally, add the meat to the taco shells and top with cheese and enjoy.

  2 lb Block of Velvetta16 oz of Clint’s Salsa1/2 lb of HEB breakfast sausage4 oz Milk Brown Sausage in frying pan. Slice cheese and slowly melt over low heat in a large sauce pan. Combine browned sausage and Clint’s Salsa into the melted cheese . Next, add milk and stir until it thins out.Serve with chips and enjoy!