1 lb. burger, browned & drained
1 packet taco seasoning
1 c. water
15 oz. can refried beans (I used Trader Joe's salsa style)
1 c. salsa (Newman's Own, medium for us)
8 oz. sour cream (oh, Cabot is lovely!)
1 lb. extra-sharp cheddar, shredded (I cannot speak too highly of Cabot & Tillamook. Last night, I used neither)
Preheat oven to 350 degrees. Grease a 13x9 pan. Mix meat with seasoning, water and beans. Cook on low, stirring occasionally, 5-7 minutes, until thickened. Put in 13x9. Mix salsa with sour cream and spread evenly over the top. Top with an even layer of cheese (I think you could get away with 8 oz., J highly disagrees). Bake 20-25 minutes, until melted & bubbly. Serve with chips. Serves 6. Or more, if you want to use it for an appetizer.
4 large peaches
1 cinnamon stick
2 c. white wine
1 1/2 c. rose wine
1 1/2 c. sugar
5 tbsp. amaretto
Bring all but sugar and amaretto to a simmer. Simmer 20 minutes, then remove peaches. Add sugar to wine and cook to a syrupy consistency, keeping a close eye on it to make sure it doesn't bubble over. Cool. Add amaretto. Chill. Good on ice cream, with amaretti or shortbread, or all by their lonesome!