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Herdes Guacamole Salsa (now with Crack) isn't a bad topper if I'm reaching into the refrigerator for something. I wouldn't call it "good salsa" from a something-homemade-would-be-better point of view, but it's pretty tasty. And I fall into the gringo category. So we don't let the grass grow under that stuff in our fridge.

Wolf Brand Chili over ____ has strong, positive, childhood memories associated with it. I will not turn my nose up at it if it is on a plate in front of me. But I'm not going out of my way to create that combo either.

This is the gravy recipe I use. INGREDIENTS 3 tablespoons olive oil 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work) 1 tablespoon ground chili powder 1 teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon salt, to taste Pinch of cinnamon 2 tablespoons tomato paste 2 cups vegetable broth or chicken stock 1 teaspoon apple cider vinegar or distilled white vinegar Freshly ground black pepper, to taste (add cooked ground beef or other delicious animal) INSTRUCTIONS This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove! Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.) Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

I'm pretty sure they one I used didn't have meat either. But I modified it. The last step says "add cooked ground beef." I've tried it with leftover pulled pork as well.

Wait! What the what? I guess that's what happens when I don't buy it for thirty years. edit: Nah, they still make it according to google Flaming Dr. Peppers can rest easy.

I've topped with a Tex-Mex gravy with beef like I use for enchilada gravy. It's pretty solid. I probably posted the recipe in the enchilada thread, but plenty of good ones online.

We have one (family of four). We also have an extra bowl. It's been fine, but I hear they don't make 'em like they used to. Ours is 23 years old and probably in need of service.

Well, is he Creole or is he Cajun? In the end, these are most definitely first-world problems, I recognize, despite my statements of protest above.

Many Bothans died to bring this information.

I am part of bed spread.

My man!

I took my now-college-freshman to see Ween in Dallas in 2023. So this hits close to home.

Just came across this thread. I drove down from Austin my freshman year at UT to go to this show. Good times!

Narrator: They won't.