South Of The Border Eggplant Food

SOUTH OF THE BORDER EGGPLANT

Steps:

• In a deep, 2-quart, heat-resistant, non-metallic casserole heat bacon, covered with paper toweling, 4 minutes or until crisp.
• Reserve bacon fat and remove bacon.
• Set aside.
• Add beef, onion, garlic and green pepper to reserved bacon fat.
• Heat, uncovered, 6 1/2 minutes or until vegetables are tender and beef is browned.
• Add eggplant, salt, pepper, tomato sauce, feta cheese and reserved bacon.
• Stir to blend.
• Heat, covered, in microwave oven 8 minutes or until eggplant is tender.
• Sprinkle with croutons and heat, uncovered, an additional 1 minute or until heated through.

SOUTH OF THE BORDER EGG CASSEROLE

Steps:

• Grease a 9x12" baking dish and preheat oven to 375 degrees.
• Lightly beat eggs in a bowl.
• Tear up corn tortillas into large pieces and layer half of them into bottom of baking dish.
• Top tortillas with half of the chili sauce and half of the cheese.
• Pour half of the beaten eggs over this and then repeat the layers again of tortillas, chili sauce, cheese and then eggs.
• Bake in oven for 30 minutes, uncovered.
• Serve topped with salsa and additional cheddar cheese if desired.

SOUTH OF THE BORDER EGG SALAD

Steps:

• Combine eggs through onion.
• Whip together the dressing ingredients.
• Stir dressing into egg mixture and refrigerate until served.

SOUTH OF THE BORDER

Steps:

• Brown beef, add onion, saute. Add all the other ingredients and salt and pepper to taste. Cook until heated all the way through. Serve in bowl top with cheddar cheese, onions and guacamole.