Mexican Straw Hats
by Carmajo Burghardt

1 pound lean ground beef
1 can kidney beans
1 can chili beans or 1 can of spicy chili beans
1 medium onion, chopped
Mexican blend cheese
Corn chips
jalapeno peppers, canned, sliced (optional)

Cook the ground beef and half the onions in a skillet. Drain. Add both
cans of beans and cook on medium heat about 10 minutes.
To serve, spoon on top of a bed of corn chips. Top with cheese and
reserved chopped onion and jalapeno peppers (optional)
Serve with guacamole and extra corn chips!

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