1 package flour tortillas
1 tbls. butter
½ cup chopped onion
1 fresh garlic clove, minced
4oz can of green chilies, drained
1 can cream of chicken soup
1 ½ cups cubed cooked chicken
1 cup shredded cheddar cheese, divided
¼ cup milk
½ cup sour cream
Heat oven to 350. In skillet melt butter and cook onion and garlic until tender. Stir in
chilies, sour cream, and soup, mix well. Reserve ¾ cup of sauce, set aside. Stir in chicken
and ½ cup cheese to remaining sauce in skillet. Warm tortillas according to package
directions. Fill tortillas with chicken mixture, roll up and place seam side down in ungreased
12x 8 baking dish. In a small bowl combine reserved sauce and milk, spoon over tortillas.
Top with remaining ½ cup cheese. Bake for 30-35 minutes or until bubbly. Makes 8-10
enchiladas.
Kari 1996
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
1/29/10
1/28/10
Chicken Tortilla Soup (Crockpot)
4 chicken breast halves
2 -15oz cans of black beans, undrained
2- 15 oz cans of Mexican stewed tomatoes
1 cup salsa
4- oz can of chopped green chilies
14 ½ oz can of tomato sauce
Garnish with chips and shredded cheese.
Combine all ingredients in Crockpot and cook on low for 8 hours. Just before serving
remove chicken breasts and slice into bite-sized pieces. Stir back into soup. To serve, put
a handful of chips into bowl, ladle soup over, and top with cheese.
This is so easy, and delicious!
Kari 2002
2 -15oz cans of black beans, undrained
2- 15 oz cans of Mexican stewed tomatoes
1 cup salsa
4- oz can of chopped green chilies
14 ½ oz can of tomato sauce
Garnish with chips and shredded cheese.
Combine all ingredients in Crockpot and cook on low for 8 hours. Just before serving
remove chicken breasts and slice into bite-sized pieces. Stir back into soup. To serve, put
a handful of chips into bowl, ladle soup over, and top with cheese.
This is so easy, and delicious!
Kari 2002
1/26/10
CHILLAQUILLAS
1 dozen corn tortillas
1 bunch green onions, chopped
2 cloves garlic, minced
1 1/2 tsp chili poowder
1/2 tsp ground cumin
1 TBLS oil
1/2 tsp oregano
1 tsp basil
3/4 tsp salt
2 cups tomatoes, chopped (or 16 oz can diced tomatoes)
2 1/2 cups buttermilk
3/4 cup shredded cheddar
1/3 cup chopped green chilis
Tear tortillas into 2 in pieces. In heavy large skillet, saute onion, garlic, chili powder, cumin lightly in oil, then stir in tortilla pieces coating with oil and spices.
Turn tortillas out into a bowl. Add second group of ingredients to pan and simmer 5 minutes.
Stir tortillas, tomato sauce mixture, buttermilk, cheese and chilis together. Cover and cook on low heat til mixture is bubbly and cheese melted.
Let mixture sit 20 minutes in 325* oven covered. If skillet isn't ovenproof, turn mixture into a casserole dish.
This is a mexican novelty. It tastes similar to enchiladas, but with no meat. Feel free to add a can of cooked chicken at step 3. Watch those chilis!
Cindy-1995
1 bunch green onions, chopped
2 cloves garlic, minced
1 1/2 tsp chili poowder
1/2 tsp ground cumin
1 TBLS oil
1/2 tsp oregano
1 tsp basil
3/4 tsp salt
2 cups tomatoes, chopped (or 16 oz can diced tomatoes)
2 1/2 cups buttermilk
3/4 cup shredded cheddar
1/3 cup chopped green chilis
Tear tortillas into 2 in pieces. In heavy large skillet, saute onion, garlic, chili powder, cumin lightly in oil, then stir in tortilla pieces coating with oil and spices.
Turn tortillas out into a bowl. Add second group of ingredients to pan and simmer 5 minutes.
Stir tortillas, tomato sauce mixture, buttermilk, cheese and chilis together. Cover and cook on low heat til mixture is bubbly and cheese melted.
Let mixture sit 20 minutes in 325* oven covered. If skillet isn't ovenproof, turn mixture into a casserole dish.
This is a mexican novelty. It tastes similar to enchiladas, but with no meat. Feel free to add a can of cooked chicken at step 3. Watch those chilis!
Cindy-1995
1/25/10
Fiesta Salsa
4 Fresh Tomatoes, chopped
2 Fresh green chilies finely chopped or 1 – 4 oz. can chopped green chilis
1 Large Onion Chopped
1 Green Pepper Chopped
1 Jalapeno pepper Finely chopped (optional)
1 Tbsp Sugar
1 Tbsp red wine vinegar
1 Tsp Olive Oil
salt and pepper to the taste
2 Tbsp chopped fresh cilantro
Mix all ingredients together and refrigerate.
For saucier salsa use a food processor for mixing.
Kari
2 Fresh green chilies finely chopped or 1 – 4 oz. can chopped green chilis
1 Large Onion Chopped
1 Green Pepper Chopped
1 Jalapeno pepper Finely chopped (optional)
1 Tbsp Sugar
1 Tbsp red wine vinegar
1 Tsp Olive Oil
salt and pepper to the taste
2 Tbsp chopped fresh cilantro
Mix all ingredients together and refrigerate.
For saucier salsa use a food processor for mixing.
Kari
Miriam’s Bean and Corn Salsa
This is best made the evening before it is needed.
To make dressing combine the following:
1/3 cup apple cider vinegar
½ cup canola oil
1 cup sugar
1 Tbsp water
1 Tsp Salt
½ Tsp pepper
Bring all to a boil, then cool to room temperature.
Drain, rinse, and combine:
2 11 oz. cans shoepeg corn
1 15 oz. can each: garbanzo beans, black beans, pinto beans, black eyed peas
Add to corn and beans and mix well:
1 small can chopped green chilis
1 2 oz. jar chopped pimentos
1 medium red pepper, chopped
1 small onion, chopped
Pour cooled dressing over all and toss gently. Refrigerate at least 6 hours. Serve with ‘Scoops’
chips.
To make dressing combine the following:
1/3 cup apple cider vinegar
½ cup canola oil
1 cup sugar
1 Tbsp water
1 Tsp Salt
½ Tsp pepper
Bring all to a boil, then cool to room temperature.
Drain, rinse, and combine:
2 11 oz. cans shoepeg corn
1 15 oz. can each: garbanzo beans, black beans, pinto beans, black eyed peas
Add to corn and beans and mix well:
1 small can chopped green chilis
1 2 oz. jar chopped pimentos
1 medium red pepper, chopped
1 small onion, chopped
Pour cooled dressing over all and toss gently. Refrigerate at least 6 hours. Serve with ‘Scoops’
chips.
TACO SOUP with BLACK BEANS
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28-oz can crushed tomatoes
15 ¼ -oz. can corn, undrained
15-oz. can black beans, undrained
15 ½ -oz can red kidney beans, undrained
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion, chopped
Garnish with:
tortilla, or corn chips
shredded cheese
Combine all ingredients except chips, shredded cheese, and sour
cream in slow cooker.
Cover. Cook on Low 4-6 hours.
Garnish individual servings with chips, cheese, and, sour cream.
Slow cooker easy!
Kari ‘03
Spanish Casserole:
This is from my friend Angie H. We both made a few
alterations to get it just right. It’s SPICY!
2 chicken breasts cooked and chopped (optional)
1 med. onion chopped and ½ cup red, orange, or
green pepper chopped
1 garlic clove minced
1 T chili powder
1/8 t each of cinnamon, ground cumin, pepper
1 16 oz. tomatoes with green chilies (hot)
1 can black beans, drained
2-3 cups cooked rice
Picante sauce & cheddar cheese for the top
Sauté onion, pepper, garlic, chili powder, cinnamon, cumin and
pepper in oil until tender. Stir in undrained tomatoes, black
beans, rice, and chicken. Simmer. Turn mixture into large
casserole dish. Pour Picante sauce over and sprinkle with
cheese. Bake at 350 for 10-15 minutes or until cheese is melted.
Kari 2009
alterations to get it just right. It’s SPICY!
2 chicken breasts cooked and chopped (optional)
1 med. onion chopped and ½ cup red, orange, or
green pepper chopped
1 garlic clove minced
1 T chili powder
1/8 t each of cinnamon, ground cumin, pepper
1 16 oz. tomatoes with green chilies (hot)
1 can black beans, drained
2-3 cups cooked rice
Picante sauce & cheddar cheese for the top
Sauté onion, pepper, garlic, chili powder, cinnamon, cumin and
pepper in oil until tender. Stir in undrained tomatoes, black
beans, rice, and chicken. Simmer. Turn mixture into large
casserole dish. Pour Picante sauce over and sprinkle with
cheese. Bake at 350 for 10-15 minutes or until cheese is melted.
Kari 2009
1/10/10
Chad's Taco Soup
2 lbs. hamburger, browned and drained
1 can corn
1 can petite diced tomatoes
1 can black beans
1 can black eyed peas
1 can chili beans
2 pks taco seasoning
Fresh Cilanto
Sour Cream
Shredded Cheddar Cheese
Tortilla Chips
Brown and drain the hamburger in a large pot. Add the canned ingredients without draining them. Add the taco seasoning with the appropriate amount of water as directed on the packet. Add chopped cilantro to taste, this really gives it a great flavor. Simmer until hot.
Serve with sour cream, shredded cheese, and tortilla chips for dipping. Also makes a great soup!
1/5/10
Mexican Chicken and Barley Chili
1 c. chopped onion
1 clove garlic, minced
1 T. oil
2 C. water
3/4 c. barley
16 oz tomatoes, undrained
16 oz tomato sauce
14.5 oz chicken broth
11 oz can corn, drained
4oz green chilies
1 T. chili powder
1/2 t. ground cumin
Salt & pepper to taste
2-3 c. chopped, cooked chicken
In soup pot, cook onion and garlic in oil until tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low, cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken, continue simmering 5-10 minutes or until chicken is heated through and barley is tender. Add water or chicken broth if chili becomes too thick.
Michelle, 1997
1 clove garlic, minced
1 T. oil
2 C. water
3/4 c. barley
16 oz tomatoes, undrained
16 oz tomato sauce
14.5 oz chicken broth
11 oz can corn, drained
4oz green chilies
1 T. chili powder
1/2 t. ground cumin
Salt & pepper to taste
2-3 c. chopped, cooked chicken
In soup pot, cook onion and garlic in oil until tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low, cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken, continue simmering 5-10 minutes or until chicken is heated through and barley is tender. Add water or chicken broth if chili becomes too thick.
Michelle, 1997
Mexican Dip
1 can refried beans
2 pkg taco seasoning mix, divided
2 6 oz containers guacamole
1 16 oz sour cream
1 8 oz pkg cream cheese
Salsa (optional)
Shredded cheese
Optional toppings:
Black olives
Green onions
Jalapeno peppers
Tomatoes, cut up
Mix refried beans and half package taco seasoning mix. Spread on the bottom of 13x9 dish. Spread guacamole over beans. Chill 20 min.
Mix sour cream, cream cheese and remaining taco mix. Spread over chilled beans and guacamole.
Pour salsa over cream mixture then sprinkle cheese.
Top with favorite optional toppings.
Serve with tortilla or Frito chips.
Variations:
Instead of mixing refried beans and taco mix, use 2 - 9oz cans bean dip.
Cut recipe in half and omit cream cheese, if desired. (Use smaller dish, like a glass pie plate.)
Omit salsa.
I made the top version for the 2007 Harvey Christmas celebration.
Michelle, Feb 2008
2 pkg taco seasoning mix, divided
2 6 oz containers guacamole
1 16 oz sour cream
1 8 oz pkg cream cheese
Salsa (optional)
Shredded cheese
Optional toppings:
Black olives
Green onions
Jalapeno peppers
Tomatoes, cut up
Mix refried beans and half package taco seasoning mix. Spread on the bottom of 13x9 dish. Spread guacamole over beans. Chill 20 min.
Mix sour cream, cream cheese and remaining taco mix. Spread over chilled beans and guacamole.
Pour salsa over cream mixture then sprinkle cheese.
Top with favorite optional toppings.
Serve with tortilla or Frito chips.
Variations:
Instead of mixing refried beans and taco mix, use 2 - 9oz cans bean dip.
Cut recipe in half and omit cream cheese, if desired. (Use smaller dish, like a glass pie plate.)
Omit salsa.
I made the top version for the 2007 Harvey Christmas celebration.
Michelle, Feb 2008
Chicken Tortilla Chowder
1 can (14.5 oz) chicken broth
1 can (10.75 oz) condensed cream of chicken soup, undiluted
1 can (10.75 oz) condensed cream of potato soup, undiluted
Or cream of mushroom soup, undiluted
1 1/2 c. milk
2 c. cubed cooked chicken
1 can (11 oz) Mexicorn (or other veggie…)
1 can sliced mushrooms, drained
1 can (4 oz) chopped green chilies
1/4 c. thinly sliced green onions
4 flour tortillas (6-7 inches), cut into 1/2-in. strips
1 1/2 c (6 oz) shredded cheddar cheese
In a Dutch oven or soup kettle, combine broth, soups and milk. Add the chicken, corn (veggies), mushrooms, chilies and onions; bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately.
8-10 servings (2 1/2 quarts)
I’ve only made this with cream of mushroom soup and we love it!
Michelle, 2004
1 can (10.75 oz) condensed cream of chicken soup, undiluted
1 can (10.75 oz) condensed cream of potato soup, undiluted
Or cream of mushroom soup, undiluted
1 1/2 c. milk
2 c. cubed cooked chicken
1 can (11 oz) Mexicorn (or other veggie…)
1 can sliced mushrooms, drained
1 can (4 oz) chopped green chilies
1/4 c. thinly sliced green onions
4 flour tortillas (6-7 inches), cut into 1/2-in. strips
1 1/2 c (6 oz) shredded cheddar cheese
In a Dutch oven or soup kettle, combine broth, soups and milk. Add the chicken, corn (veggies), mushrooms, chilies and onions; bring to a boil. Add the tortilla strips. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Add cheese; stir just until melted. Serve immediately.
8-10 servings (2 1/2 quarts)
I’ve only made this with cream of mushroom soup and we love it!
Michelle, 2004
Easy Taco Casserole
1 lb ground beef
1 c. salsa
1/2 c. mayo or salad dressing
2 t. chili powder
2 c. crushed tortilla chips
1 c. (4 oz) shredded Colby cheese
1 c. (4 oz) shredded Monterey Jack cheese
1 medium tomato, chopped
2 c. shredded lettuce
In a saucepan, brown ground beef; drain. Add salsa, mayo and chili powder; mix well. In a 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350º for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
6 servings
Easy & Yummy!
Michelle
1 c. salsa
1/2 c. mayo or salad dressing
2 t. chili powder
2 c. crushed tortilla chips
1 c. (4 oz) shredded Colby cheese
1 c. (4 oz) shredded Monterey Jack cheese
1 medium tomato, chopped
2 c. shredded lettuce
In a saucepan, brown ground beef; drain. Add salsa, mayo and chili powder; mix well. In a 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350º for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.
6 servings
Easy & Yummy!
Michelle
Mexican Chip Casserole
1 lb ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can cream of mushroom soup, undiluted
1 can (11 oz) Mexicorn
1 can chopped green chilies
1 pkg (10.5 oz) corn chips
1 can (10 oz) enchilada sauce...or salsa
1-2 c. shredded Co-Jack cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, corn and chilies; mix well. In a shallow 3-qt. baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350º for 8-10 minutes or until heated through.
6 servings
Michelle, 2004
1 medium onion, chopped
1 garlic clove, minced
1 can cream of mushroom soup, undiluted
1 can (11 oz) Mexicorn
1 can chopped green chilies
1 pkg (10.5 oz) corn chips
1 can (10 oz) enchilada sauce...or salsa
1-2 c. shredded Co-Jack cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is browned and onion is tender; drain. Add soup, corn and chilies; mix well. In a shallow 3-qt. baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese. Bake, uncovered, at 350º for 8-10 minutes or until heated through.
6 servings
Michelle, 2004
3/4/09
TACO SEASONING MIX
¼ c dried minced onion
¼ c chilie powder
3 T cornstarch
3 T salt
1 T dried minced garlic
1 T cumin
1 T crushed red pepper flakes
2 t beef boullion granules
1 ½ t oregano
Combine ingredients and store in air tight container.
To use:
Add 2 T mix + 1/3 c water to each 1 LB browned, drained ground beef, cook and stir a few minutes to thicken.
I also use this in my refried beans. For 3 cups cooked, mashed pintos, add the 2 T mix + 1/3 c water and 3 T olive oil. Cook and stir mashed beans till desired consistency. Great in burrito wraps with a sprinkle of cheese for lunch!
Cindy-2001
¼ c chilie powder
3 T cornstarch
3 T salt
1 T dried minced garlic
1 T cumin
1 T crushed red pepper flakes
2 t beef boullion granules
1 ½ t oregano
Combine ingredients and store in air tight container.
To use:
Add 2 T mix + 1/3 c water to each 1 LB browned, drained ground beef, cook and stir a few minutes to thicken.
I also use this in my refried beans. For 3 cups cooked, mashed pintos, add the 2 T mix + 1/3 c water and 3 T olive oil. Cook and stir mashed beans till desired consistency. Great in burrito wraps with a sprinkle of cheese for lunch!
Cindy-2001
MEXICAN PIZZA CASSEROLE
2 t salt
¼ t pepper
4 eggs
1 1/3 c milk
Beat til smooth and pour into a jelly roll pan (cookie sheet with an edge)
1 lb ground beef
1 taco seasoning packet OR 2 T homemade taco seasoning + 1/3 c water (Recipe CLICK HERE)
Brown and drain beef, add seasoning and water and stir a couple minutes. Sprinkle evenly into crust batter—don’t stir.
Bake crust 20 minutes at 425. Remove from oven and add:
1 c salsa
4 c shredded cheese (we use a mexican blend)
Bake another 10 minutes or so until cheese begins to brown
Optional add ons:
Shredded lettuce
Sour cream
Black olives
Crushed tortilla chips
Refried beans
Cindy-2001
Cornbread Pie
1 lb ground beef
1 onion, chopped
1 can tomato soup
1 can whole kernel corn
1 jiffy cornmeal mix (or homemade, recipe below)
½ tsp salt
½ tsp pepper
1 TBLS chili powder
Brown beef and onion in skillet, then add soup, corn, salt, pepper, and chili powder.
Mix well and let simmer 15 minutes. Meantime, Make cornbread mix.
Turn beef mixture into a greased 1 ½ qt baking dish.
Top with cornbread batter and bake 350* for 20 minutes.
(Homemade cornbread mix)
Stir together:
¾ cup cornmeal
1 TBLS flour
1 TBLS sugar
1 ½ tsp. Baking powder
Add:
1 egg, beaten
½ c milk
1 TLBS bacon drippings
You can pour this over beef mixture instead of jiffy cornbread batter.
“Because he loves me,” says the Lord, “I will rescue him; I will protect him for he acknowledges my name. He will call upon me, and I will anser him; I will be with him in trouble, I will deliver him and honor him. With long life I will satisfy him and show him my salvation.”
Psalm 91:14-16
Kari-1995
1 onion, chopped
1 can tomato soup
1 can whole kernel corn
1 jiffy cornmeal mix (or homemade, recipe below)
½ tsp salt
½ tsp pepper
1 TBLS chili powder
Brown beef and onion in skillet, then add soup, corn, salt, pepper, and chili powder.
Mix well and let simmer 15 minutes. Meantime, Make cornbread mix.
Turn beef mixture into a greased 1 ½ qt baking dish.
Top with cornbread batter and bake 350* for 20 minutes.
(Homemade cornbread mix)
Stir together:
¾ cup cornmeal
1 TBLS flour
1 TBLS sugar
1 ½ tsp. Baking powder
Add:
1 egg, beaten
½ c milk
1 TLBS bacon drippings
You can pour this over beef mixture instead of jiffy cornbread batter.
“Because he loves me,” says the Lord, “I will rescue him; I will protect him for he acknowledges my name. He will call upon me, and I will anser him; I will be with him in trouble, I will deliver him and honor him. With long life I will satisfy him and show him my salvation.”
Psalm 91:14-16
Kari-1995
Baked Burritos with Easy Homemade Refried Beans
— 1 lb. ground beef and 1 package taco seasoning mix
— 4 c. shredded cheese
— ½ an onion, finely chopped
— ½ t. salt
— 1 TBLS chili powder — olive oil
— 10-12 tortillas — butter (for option 1)
Place beans and water in crock pot and cook on low 8 to 10 hours till soft. Spoon off water till beans still have a thin layer of water left over them. (This makes them easier to mash) Mash with a potato masher. Set aside.
Brown beef according to taco package directions. (the taco meat is optional in burritos, but since we’re cooking for Harveys men, I wouldn’t dare leave it out!)
Heat olive oil in skillet. Combine mashed beans, onions, salt & chili powder. Cook over medium till heated through.
In each tortilla, spread some of bean mixture, then some of beef mixture, and then sprinkle some cheese over the entire side (I use ½ cheddar, ½ Monterey jack). Roll up like a jelly roll and slice in half.
Option 1: Place seam-side down on cookie sheet (spray with Pam). Brush tops with melted butter and bake 12-15 minutes at 350* till tops are golden and crisp.
Option 2: Place seam-side down in greased 9x13 baking dish. Sprinkle top with more shredded cheese and salsa. Bake at 350* for 15 minutes til cheese is bubbly.
Serve either option with sour cream, guacamole, and chips. Fiesta!
Cindy-1997
CINDY’S FAVORITE GUACAMOLE
1 ½ TBLE lemon juice
½ cup minced onion
1 TLBS finely diced green chilis
(or use a tiny can)
1 small tomato, seeded and finely chopped
(don’t use canned…too mushy and makes the mix gooey, better to leave it out if you don’t have a ‘mater.)
1 clove garlic minced
¼ tsp. Salt
fresh cilantro to taste
(I use a TBLS or so, can also use dried)
I suppose you could add some sour cream if you’re a die-hard Harvey :o)
Remove flesh from avocado. Put in bowl with lemon juice and mash with fork. Stir in everything else. Best served at room temp. but will keep in fridge without discoloring for a few days. SUPER YUM!
Cindy-2006
3/2/09
Mexican Deviled Eggs
Ingredients
8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayo
1/4 cup salsa
2 tablespoon sliced green onions
1 tablespoon sour cream
salt to taste
Directions
Split eggs and remove the yolks. Mix together the yolks, cheese, mayo, salsa, green onions and sour cream. Spoon back into the empty egg. Enjoy!
Karen-1996
8 hard-cooked eggs
1/2 cup shredded cheddar cheese
1/4 cup mayo
1/4 cup salsa
2 tablespoon sliced green onions
1 tablespoon sour cream
salt to taste
Directions
Split eggs and remove the yolks. Mix together the yolks, cheese, mayo, salsa, green onions and sour cream. Spoon back into the empty egg. Enjoy!
Karen-1996
Hot Taco Dip
1 – 8oz cream cheese
1 – 8oz sour cream
1 can Jalapeño bean dip
½ pkg dry taco seasoning
10-20 drops Tabasco
small bunch green onions, chopped
Mix & spread in 9” pie pan.
Sprinkle 4oz cheddar cheese
and 4-8 oz of mozzarella.
Bake 350 15-20 min.
Serve with Tostitos
Karen-1998
1 – 8oz sour cream
1 can Jalapeño bean dip
½ pkg dry taco seasoning
10-20 drops Tabasco
small bunch green onions, chopped
Mix & spread in 9” pie pan.
Sprinkle 4oz cheddar cheese
and 4-8 oz of mozzarella.
Bake 350 15-20 min.
Serve with Tostitos
Karen-1998
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