These are a couple of recipes I picked up from my football fanatic father. These are great for a Sunday football game or for any kind of party you might be throwing or going to.

Touchdown tortilla dip
- 1 lb lean ground beef
- 1 package taco seasoning
- 1 can refried beans
- 2 cups shredded Mexican blend cheese
- 1 cup salsa
- 1/2 cup cilantro, chopped
- 1 cup sour cream
- 1/2 cup green onions, sliced
- 1 cup tomatoes, diced
- 1/2 cup pickled jalapeno peppers, diced
- 1 cup lettuce, shredded
- 1/2 teaspoon garlic

Cook ground beef in a large skillet until browned. Add taco seasoning according to package directions and simmer approximately five minutes. While the meat is simmering, mix the re-fried beans and the garlic in a small bowl.

Spread the re-fried beans evenly over the bottom of a 9x13 inch cake pan. Sprinkle the ground beef mixture over the beans. Sprinkle with one cup of the cheese and bake at 350 degrees for 6-8 minutes. Mix the fresh cilantro with the salsa and set aside.

Remove dip from oven and let cool for approximately 10 minutes. Spread sour cream over the top of the meat and cheese mixture, followed by the salsa. Sprinkle the lettuce on top of the salsa, followed by the green onion, tomato, lettuce and cheese and jalapeno. Serve in the pan with lots of warm tortilla chips.

Sausage cheese dip
- 1 lb. ground beef
- 1 lb. hot sausage
- 1 Tbsp olive oil
- 1 lb. Velveeta cheese
- 1 Tbsp Worcestershire sauce
- 1 tsp oregano
- 1/2 tsp garlic salt
- Dash of pepper

Heat olive oil in skillet and brown the ground beef and sausage. Drain the meat mixture and return to skillet. Cube the Velveeta and add to the meat mixture in the pan, stirring until cheese is melted. Add the seasonings/ spices and stir until incorporated. Two ways to serve this:

1. Keep warm in a small crock pot or other serving dish that will keep the dip warm, with a plate of party rye bread slices on the side, or...

2. Spread a spoonful of the dip onto each slice of party rye, place on cookie sheet under broiler until bubbly. Serve warm.

Lasagna cups
- 1/2 lb lean ground beef
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 cup thick pizza sauce
- 1 large egg, beaten
- 1/2 cup cheese (whatever you like most people use ricotta, but I use marble)
- 1 (10 ounce) can refrigerated buttermilk biscuits
- 1/2 cup shredded mozzarella cheese

Add the first three ingredients to a large skillet; cook over medium heat, stirring until beef crumbles and is no longer pink; drain well.

To the beef in the skillet, add in the pizza sauce; stir to combine; remove from heat. Stir together the egg and cheese. Separate biscuits and split each biscuit in half. Press each biscuit half on bottom and up sides of lightly greased muffin pans.

Spoon meat mixture evenly into biscuit cups. Top evenly with egg mixture; sprinkle each cup with cheese. Bake at 375° F for 18-20 minutes or until golden. Serve immediately.