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Full Online Book HomeLearning KitchenMexican And Hispanic - Corn Dip
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Mexican And Hispanic - Corn Dip Post by :jazzkeys Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1724

Click below to download : Mexican And Hispanic - Corn Dip (Format : PDF)

Mexican And Hispanic - Corn Dip

3 - 4 (11 oz.) cans Mexicorn
10 ounces shredded cheddar cheese
4 ounce can chopped green chilies
1 cup sour cream
1 cup mayonnaise
3 jalapenos, chopped (less if desired)


Serve with chips
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1 lb. lean ground beef 1 envelope taco seasoning mix 16 oz. sour cream 1 envelope dried onion soup mix Refried beans or salsa Shredded Cheddar cheese Shredded lettuce Chopped tomato Optional: Ripe olives, guacamole, jalapeno peppers Prepare beef and taco seasoning mix according to directions. Mix sour cream and onion soup mix together. Layer in a 9x13 inch pan: sour cream mixture, beef mixture, refried beans or salsa, cheese, lettuce, tomatoes, and optional toppings.
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1 cup milk 1 tbl. margarine 1/2 lb. aged cheddar -- shredded 1 1/2 lb. processed American cheese -- (Velvetta) 3/4 cup diced onion 3/4 cup diced green bell pepper Heat milk in top of double boiler. Add margarine and cheddar. Cook, stirring, 2 minutes. Stir in American cheese, whisking until smooth. Stir in peppers and onion.
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