I'm not having a Super Bowl party this year, but this is a very good way to celebrate it without too much work. We eat lots of Mexican food here in south Texas. Depending on how much time, effort, availability of food and money you want to spend, you might want to consider serving all or some of the following foods. If possible, I would serve lots of different meats including ground beef with taco seasoning, beef and chicken fajita meats, shredded pork, fried and/or grilled shrimp and fried and/or grilled fish (fish tacos). Also be sure to serve corn and flour tortillas and crispy taco shells. For toppings have on hand shredded lettuce, diced tomatoes, both sweet yellow and red onions, black olives, stuffed olives, several types of shredded cheese, chili peppers including jalapeños, serranos and habaneros, sliced avocadoes, guacamole, sour cream, salsa, pico de gallo, and sliced lemons and limes. And beans (frijoles), pintos and/or black, frijoles soup and/or refried beans. I would skip the boxed Spanish rice. The Mexican restaurants down here serve yellow rice which I much prefer. Brown the yellow rice in a little oil with diced onions and garlic, then substitute chicken broth for water, and I add a can of drained baby peas and a can of diced tomatoes and green chilies, RO*TEL or Hatch. Both are very good. Also lots of chips served with chili con queso, guacamole, salsa and pico de gallo. And you might want to make up a big tray of nachos that can include meats, refried beans, cheese, etc. Jalapeño poppers would be good, i.e. peppers stuffed with cream cheese and wrapped in bacon and cooked. For drinks be sure to have margaritas, frozen, on the rocks, with salt, without salt, sliced limes and be sure to add a couple of green stuffed olives for an extra flavor. And be sure to use a good tequila. And Mexican beer served with sliced limes and salt is good. For desert fresh fruit, sopapillas, ice cream and/or flan. The following might be of some help. Ortega has some good suggestions. It states the following: A Taco Buffet When you have a taquisa (taco party), you can join in on the festivities because your guest fill their tacos to their own liking. Have both crispy corn taco shells and soft flour tortillas warmed and on hand. Then, let your guest choose from a variety of fillings: shredded beef, pork or chicken; different varieties of refried beans; a vegetable filling, such as, fried potatoes and zucchini with chiles; crisp, cool garnishes, such as, shredded lettuce, dices tomatoes, sliced radishes, sliced green onions, sliced ripe olives and fresh cilantro; an assortment of shredded and crumbled cheeses; sour cream and guacamole; and, of course a range of salsas to satisfy all tastes, from mild to fiery.

Here is my recipe for Migas, which I have been making for decades. When I have leftover Mexican food, I generally make it into breakfast burritos. Migas 2 tbsp olive oil (approx) 1/4 cup minced onion 2 cloves garlic, chopped 1-2 jalapeño peppers (use Serrano chilies if you want it spicier) 1/2 red bell pepper, chopped 2 tsp cumin* 1 tsp oregano* 4 corn tortillas, cut into 3/4" squares 3 eggs 2 tbsp green salsa salt, to taste 1/3 cup cooked beans or 1/4 cup bean dip (heated in MW) 1/4 cup warmed Spanish rice (optional) 1/3 cup grated Manchego or chopped Cotija cheese 1/3 cup chopped cilantro Heat olive oil in large skillet. Add onions and saute for a few minutes - then add the garlic and peppers and saute for 2 minutes more. Add the cumin and oregano and stir in to blend together. Add the tortillas squares and saute, stirring to make sure that all sides of the tortilla square get coated with seasoned oil. You may need to add a small amount of oil at this point, but it should be minimal. Beat the eggs with the salsa, and add about 1/2 tsp salt, if needed. Pour the egg mixture over the tortilla mixture, and scramble until the eggs are almost done. Add the beans or bean dip (and rice, if you have it) and stir to combine and finish cooking the eggs. Reduce heat, add cheese, and stir to combine. Turn off heat, and stir in cilantro. Serve on warmed plates with tortilla chips, if desired, and guacamole. *If you use bean dip that has been seasoned with a lot of cumin and oregano, you can omit the cumin and oregano here. Options: Add chorizo or other sausage to the sauteed vegetables. You can use chopped tomatoes instead of salsa. Serves three. To make a breakfast burrito, I make a simple omelet using two eggs in a 7" non-stick pan, cover, and set aside. Then I take a large flour tortilla (12" diameter) add 2-3 slices of smoked turkey breast or ham, and top that will a thin layer of bean dip, Spanish rice, sauteed onions and bell pepper and then half of the omelet (I usually make two at a time and use two skillets). Then I top the egg with Habanero hot sauce and grated melting cheese (usually cheddar or Swiss), and then transfer the tortilla to a heated 12" skillet, cover it, and leave it on medium heat for 5-7 minutes, or until the cheese has melted and the tortilla is slightly crisp. Then I remove it to a plate and fold over the sides. It's probably not a burrito because the tortilla gets crisp, but I'm not sure what else to call it. Lars Note that mine look like mush, but they taste much better than the look. This post was edited by publickman on Sun, Sep 21, 14 at 16:23

Thanks to everyone for the recipes. I look forward to trying many more of them. Doucanoe, I made your alfredo chicken pizza and it was wonderful. Rusty, I made your hot chicken salad and it was great! I didn't take pictures but I wanted to let everyone know that both recipes that I tried are keepers!! I look forward to having more left over chicken soon. LOL Karen

This is my recipe that I use for chili. I know, in Texas there should be no beans, but I add them anyway and call it: YANKEE CHILI SOUP 1 ½ to 2 pounds ground beef or ground pork or ground veal or a mixture of one, two or all (I like to use about 1 pound of ground beef and 1 pound of ground pork) 1 whole sweet yellow onion coarsely chopped 4 to 6 cloves of garlic finely chopped 2 large cans chopped tomatoes 1 or 2 cans Rotel tomatoes & green chilies 2 cans red kidney beans (drained) 1 large jar of Spicy V-8 juice ¼ cup cumin ¼ cup chili powder 1 whole jalapeno or can use any dried hot pepper 1 teaspoon cayenne pepper, either flakes or ground Freshly ground salt and pepper to taste Olive Oil Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it wont turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks, the more flavor it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread. This will serve about 8 large bowls of chili. LINDAS BEAN SOUP This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so Ill give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you cant remove what is already there. **-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work) -Bacon cut up (about ½ to 1 pound for a large pot) -Onions & Garlic (chopped) (I use a large onion and a whole head of garlic) -Chicken broth (about 3 32 oz. cans or cartons of broth) -Sausage (4 or 5 links) -Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes -Rotel tomatoes (one or two cans) -Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole) -Beer (one can) -Cilantro (one bunch; the whole bunch including stems) -Fresh Chives and/or green onions (one bunch) -Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs -Cumin (1/4 cup) -Cayenne Pepper (one tablespoon) -Chili Powder (1/4 cup) -Salt & Pepper (freshly ground) to taste -Green Pepper (optional) -Rice (Optional) I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you dont overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean. **When using black beans add 2 to 4 smoked ham hocks for great flavor. Lindas Chuck Roast ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 3 to 4 pound chuck roast 3 tablespoons olive oil 6-8 cloves of garlic, finely chopped 1 whole sweet onion 4-6 large carrots diced 3-4 stalks of celery cut into medium dice 3 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 2 cups chopped cabbage 1 head of fennel, chopped 2 plum tomatoes crushed 1 dried bay leaf 2 sprigs fresh thyme 2 springs fresh oregano 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary ½ teaspoon crushed red pepper flakes (optional) ¾ cup dry white wine and/or ½ cup cognac 2 large potatoes, roughly chopped 2-4 cups broth (beef, mushroom, or vegetable or a combination of these) Preheat over to 425 degrees. Combine the flour, salt, and pepper and dredge the roast with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the roast and cook until it is deeply golden on the bottom, about 5 minutes. Turn over and cook until it is deeply golden on the bottom, about 2 more minutes. Transfer the roast to a plate. Add the olive oil and then to a hot pan add the garlic, onion, carrots, celery, leeks, mushrooms, cabbage, fennel, tomatoes, dried bay leaf, fresh thyme, fresh oregano, sage, flat-leaf parsley, rosemary, and cook or wilt down for about 5 minutes. Then add the wine and/or cognac and broth mixture and continue to cook for 5 more minutes. Return the roast to the pan and place the chopped potatoes around the roast. Cover the roast with the herb-broth mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 30 minutes and then turn the oven down to 325 degrees and continue cooking for another 2 hours. Serve with a loaf of hot, crusty French bread. Lindas Osso Buco of Veal ½ cup all-purpose flour 1 tablespoon kosher salt 2 teaspoons freshly ground black pepper 1 teaspoon paprika 4 veal shanks, tied to secure meat to bone 3 tablespoons olive oil 2 cups chopped high-quality bacon 6-8 cloves of garlic, thinly sliced 1 whole sweet onion 2 large carrots diced 3 stalks of celery cut into medium dice 2 leeks (white part only), well washed and chopped 2 cups roughly chopped mushrooms 1 fennel bulb, roughly chopped (optional) 2 plum tomatoes crushed ½ lemon zest only 1 dried bay leaf 2 sprigs fresh thyme 3 fresh sage leaves 3 springs fresh flat-leaf parsley (Italian parsley) 2 tablespoons chopped fresh rosemary 1 teaspoon dried fennel seeds ½ teaspoon crushed red pepper flakes ¾ cup dry white wine ½ cup cognac 4 cups broth (chicken, veal, mushroom, or vegetable) Preheat over to 425 degrees. Combine the flour, salt, and pepper and lightly dust shanks with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the shanks and cook until they are deeply golden on the bottom, about 5 minutes. Turn over and cook until they are deeply golden on the bottom, about 2 more minutes. Transfer the shanks to a plate. Add the bacon to the pan and cook until it starts to render its fat, about 2 minutes. Add the garlic, onion, carrot, celery, leeks, mushrooms, fennel bulb, tomatoes, lemon zest, dried bay leaf, fresh thyme, sage, flat-leaf parsley, rosemary, and fennel seeds and cook for about 10 minutes. Return the shanks to the pan and add the wine and cognac and broth. Be sure to cover the shanks with the herb mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 20 minutes and then turn the oven down to 325 degrees and continue cooking for another 1 hour and 40 minutes. Serve over risotto or basmatic rice. Also serve a loaf of crusty French bread for dipping. King Ranch Casserole By: Nancy H. Rosenberg Most versions of this popular entree involve Ro-Tel tomatoes and canned soup. So what if its not exactly gourmet fare? Its beloved nonetheless. FYI, no one knows where the name originated, but the dish didnt come from the King Ranch. The famed South Texas spread is known instead for its beef and game dishes. Yield: 10 to 12 servings. 1 (3- to 4-lb.) broiler-fryer, cut up 1 tsp. salt 1 (10 3/4-oz.) can cream of chicken soup 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) can Ro-Tel Diced Tomatoes and Green Chilies 1 large onion, chopped 1 large green pepper, chopped 1 1/2 tsp. chili powder 12 corn tortillas 2 c. shredded Monterey Jack or "Mexican-style" cheese garlic powder to taste Place chicken pieces in a large Dutch oven, add water to cover and 1 tsp. salt. Simmer, covered, about 1 hour, or until chicken is tender. When cool, remove and bone chicken, reserving broth. Cut or tear meat into small pieces; set aside. In a separate bowl, combine soups with tomatoes, onion, green pepper, and chili powder, and mix well; set aside. Heat reserved chicken broth. Tear tortillas into fourths, dip each piece in warm chicken broth, and place half the tortillas on the bottom of a greased 9 x 13 x 2-inch baking pan or casserole. Continue layering, using half of chicken, half of soup-tomatoes mixture, and half of cheese. Sprinkle with garlic powder, and repeat layers with remaining ingredients. Bake, covered, at 350° for 30 to 40 minutes, or until cheese has melted and sides of casserole are bubbly.