1/4 c. lime juice
1/4 c. olive oil
1/2 c. beer
2 cloves garlic, minced or pressed
1 tsp. ground cumin
1 fresh jalepeno chile, stemmed, seeded & minced
1 can refried beans
1 lb. beef skirt or flank steak
2 med. onions, chopped & browned
1 c. shredded Cheddar cheese
Guacamole, purchased or homemade
Lima Salsa (see below)
Flour tortilla chips (see below) or corn tortilla chips

Mix lime juice, oil, beer, garlic, cumin and chili; remove 3 tablespoons marinade and set it aside for the beans. Place steak and marinade in large plastic bag and seal. Rotate bag and set it in a large pan. Chill for at least 2 hours or up until next day; turning occasionally. Grill meat until brown and cooked to your liking, 3-5 minutes per side for rare steak. Thinly slice meat crosswise, then cut each slice in half again.

Combine refried beans and reserved marinade and heat. Spread hot beans into a 10 inch round on a large ovenproof platter. Top evenly with onions and steak; sprinkle with cheese. Broil until cheese melts. Remove from oven and top with guacamole and lime salsa. Tuck tortilla chips around edges. Makes 10-12 appetizer servings.

LIME SALSA
1 lg. tomato, cored & finely diced
2 lg. tomatillos, husks removed, chopped
1/4 c. minced red bell pepper
2 tbsp. minced red onion
1 tsp. grated lime peel
1 tbsp. lime juice

Mix all ingredients together. Serve, or let stand, covered, up to 2 hours. Makes about 2 1/2 cups.

FLOUR TORTILLA CHIPS:

8 flour tortillas, cut into 8 wedges each
2 tbsp. salad oil

Fill lightly oiled baking pan with a single layer of wedges; brush tops lightly with oil. Bake in a 500 degree oven until golden and crisp, 5-7 minutes. Repeat until all chips are baked. Makes about 8 cups.