GRAMMIE'S MEXI DIP Take 2-16 oz. cans of fat free refried beans and spread over bottom of Pyrex baking dish. Brown 1 lb (more if you want) of ground beef. Drain and return to pan. Add 1 large chopped onion and cook till onion is a little soft. Spread meat and onion over beans. Drain 2-3 small cans of diced green chili peppers (depending on how hot you like it!) and spread evenly over top of meat. Generously spread shredded cheddar cheese or Mexican blend cheese over chilis. Top with Grammie's Salsa (Hot or Mild-your choice!) and bake 30-40 minutes at 350 degrees (till hot and bubbly). Serve generous portions with sour cream and chips (HINT: It's even better the second night when it's warmed up again!)   GRAMMIE'S MEXICAN LASAGNA Cook 1 lb ground beef in a large sauté pan until thoroughly cooked. Drain and return to pan. Stir in 1 tbsp of chili powder and 2-14 ½ oz. cans of diced tomatoes. Spread evenly one-third of meat mixture into a Pyrex baking dish and cover with 4-5 tortillas so they form a layer over meat. Spread another one-third of meat mixture on top of tortillas. Spoon one cup of Grammie's Salsa (Hot or Mild) over the meat and sprinkle 1 ½ cups of Mexican blend shredded cheese on top. Form a second layer of tortillas and top in same manner with meat, Grammie's Salsa, and cheese. Form a third layer of tortillas and top with 1 cup of Grammie's Salsa and 1 cup of cheese. Bake at 350 degrees or until cheese is bubbly. Remove from oven and let cool for 10 minutes before serving.   JO ANN'S MEXICAN MEAT & CHEESE DIP Brown 1 lb of hamburger and 1 lb of sausage separately, drain and add to crock-pot. Stir into crock-pot: 1 can cream of mushroom soup, 2 lbs Velveeta light cheese and 1-16oz jar of Grammie's Salsa (Hot or Mild). Cook in crock-pot until bubbly and hot. Serve with sour cream and taco chips. From Jo Ann Cabaniss- Raleigh, NC   MARY'S MEXICAN HOT DIP Mix 4 oz cream cheese and 4 oz sour cream in a blender and pour evenly into bottom of large serving dish. Layer 1 medium sized chopped onion, 1 medium sized chopped green pepper, and one diced tomato onto cream cheese and sour cream mixture. Pour on 4 oz Grammie's Salsa (Hot or Mild) and top with shredded cheddar cheese. Chill 2 hours and serve with tostada chips. From Mary Carlson, Copley, OH   Contact Grammie to add your recipie