Firecracker Casserole

2 pounds ground beef
1 medium onion, chopped
1 can black beans, rinsed and drained
1-2 tablespoons chili powder
1/2 teaspoon salt
4 (8-inch) flour tortillas
1 can mushroom soup
1 can Ro-Tel, undrained
1 cup Cheddar cheese, shredded

In a skillet, cook the hamburger meat and onion, drain. Add beans, chili powder and salt. Transfer to a greased baking dish. Arrange the tortillas on top.

Combine the soup and Ro-Tel and pour on top of the tortillas. Sprinkle with cheese. Bake uncovered at 350 degrees F for 25 to 30 minutes.

Jack Daniels Southern Style Barbecued Chicken

2 to 3 pounds of your favorite cut of chicken
1/2 cup Jack Daniels' Original No. 7 Barbecue Grilling Sauce
1/2 cup Jack Daniels' Tennessee Hickory Mesquite Grilling Sauce

Combine Jack Daniels' Sauces. Brush chicken generously with mixture. Grill over medium heat for 5 minutes. Turn, brushing with additional sauce, and grill 30 to 40 minutes or until cooked, brushing occasionally with additional Original No. 7 Barbecue Recipe Grilling Sauce. Servings: 4

Firecracker Chili Cheese Pie

1 cup crushed tortilla chips
3 tablespoons melted butter
16 ounces cream cheese, softened
2 eggs
1 (4 ounce) can chopped green chiles
2 fresh jalapenos, chopped
4 ounces Colby cheese, shredded
4 ounces Monterey jack cheese, shredded
1/4 cup sour cream

Garnish:
Chopped green scallions
Chopped tomatoes
Sliced black olives

Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9-inch springform pan. Bake at 325 degrees F for 15 minutes.

Beat the cream cheese and eggs. Mix in the green chiles, jalapenos and cheeses. Pour over the baked layer. Bake at 325 degrees F for exactly 30 minutes. Cool for 5 minutes.

Place on serving platter, loosen the sides of the pan with a knife and remove. Spread the sour cream over the pie and garnish by mounding the chopped tomatoes in the middle, the olives on top in the middle and scattering the chopped scallions around the perimeter of the chopped tomatoes. Arrange regular tortilla chips all around with points out and scatter a few red tortilla chips around. Serves 8 to 10.