9 Layer Dip

INGREDIENTS

2 Strip Lean Bacon
1 16 ounce can refried beans
1/2 cup sour cream
1/2 teaspoon taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole
1/3 cup diced tomatoes
1 tablespoon fresh cilantro, finely chopped
2 tablespoon sliced black olives
2 tablespoon finely sliced green onions

DIRECTIONS

Fry diced bacon until done, add refried beans and cook slowly and stir frequently until the bacon and bacon drippings are
mixed through, about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.

To build 9 layer dip place ingredients in this order on a shallow serving platter: Spread refried beans to about 1 inch thick. 1/2 cup of the shredded cheese, cup sour cream, guacamole, diced tomatoes, diced cilantro, black olives, and sliced green onion. Add 1/4 cup cheese over top for garnish.

Crockpot Fajitas

INGREDIENTS

4 boneless, skinless chicken breast halves

1 (14 1/2 oz.)can chopped tomatoes

1 1/4 cups chopped onion

1 cup red bell pepper, chopped

1 cup green bell pepper, chopped

1 envelope taco seasoning mix

6 flour tortillas

1 cup Cheddar cheese, shredded

1/4 cup salsa

1/4 cup sour cream

2 tbsp. black olives, sliced

DIRECTIONS

Cut the chicken into thin strips.

Combine chicken, tomatoes, onion, red pepper, green pepper and taco seasoning mix in a slow cooker and mix well.

Cook on high, stirring twice, for 2 hours.

Spoon equal portions of chicken mixture onto each tortilla.

Fold tortillas to enclose the filling. Top with Cheddar, salsa, sour cream and black olives.

6 Servings

Chicken Fajita Nachos

INGREDIENTS

2 1/2 cups shredded cooked chicken
1 package  Spices & Seasonings for Fajitas
1/3 cup water
8 ounces tortilla chips
1 1/4 cups  grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 large tomato, chopped
1 can sliced ripe olives, drained
1/4 cup sliced green onions
Salsa

DIRECTIONS

In medium skillet, combine chicken, Spices & Seasonings for Fajitas and water; blend well.

Bring to a boil; reduce heat and simmer 3 minutes.

In large shallow baking dish, arrange chips.

Top with chicken and cheeses.

Place under broiler to melt cheese.

Top with tomato, olives, green onions and desired amount of salsa.

Makes 4 appetizer or 2 main-dish servings.

Frito Pie

INGREDIENTS

1 pound ground beef, cooked and drained
1 cup Salsa
1 (4-ounce) can Diced Green Chiles
1/3 cup sliced green onions
4 cups corn chips
1 cup shredded Mexican-style cheese blend

DIRECTIONS

Combine beef, salsa, chiles and green onions in medium skillet; cook for 5 minutes over medium heat until hot. Place corn chips on dinner plates; top with meat mixture and cheese.

Makes 4 servings

Tortilla Soup

INGREDIENTS

1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, finely chopped
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste
Tortilla chips

DIRECTIONS

Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro and lime juice. Salt and pepper to taste. Serve over crumbled tortilla chips.

Queso

INGREDIENTS

1 (16 ounce) package pork breakfast sausage
1 (16 ounce) package processed cheese food, cubed
1 (4 ounce) jar mushrooms, drained
1 (14 ounce) can diced tomatoes with green chile peppers, drained

DIRECTIONS:

Cook the sausage in a large skillet over medium heat until completely browned; drain.

Combine the cooked sausage, cheese, mushrooms, and diced tomatoes with green chile peppers in a slow cooker. Set slow cooker to Low. Cook until the cheese melts completely, stirring occasionally, 30 to 40 minutes.

24 Servings

Source: Allrecipes

MEXICO CITY BEEF & BEAN BURRITOS

INGREDIENTS

1/2 head iceberg lettuce
2 plum tomatoes
1 pound ground sirloin
2 tsp. chili powder
1/2 tsp. dried oregano
2 green peppers, chopped
1 small onion, chopped
15 oz can fat free refried beans
4 whole grain burrito size flour tortillas
3/4 cup reduced fat shredded cheddar
1/2 cup light sour cream

DIRECTIONS

Shred the lettuce, core and chop the tomatoes. Set aside. Coat a skillet with cooking spray and heat. Crumble in the sirloin and season with chili powder and oregano. Cook 3 minutes. Reduce heat and add peppers and onion. Cook an additional 7 minutes or until vegetables are softened.