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Full Online Book HomeLearning KitchenMexican And Hispanic - Erin's Layered Taco Dip
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Mexican And Hispanic - Erin's Layered Taco Dip Post by :rolanddeckermd Category :Learning Kitchen Author :Unknown Date :March 2012 Read :577

Click below to download : Mexican And Hispanic - Erin's Layered Taco Dip (Format : PDF)

Mexican And Hispanic - Erin's Layered Taco Dip

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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Mexican And Hispanic - Jalapeno Bean Dip Mexican And Hispanic - Jalapeno Bean Dip

Mexican And Hispanic - Jalapeno Bean Dip
5 small jalapeno peppers 2-1/2 cups chili hot beans, mashed 1 tbsp. oil 1/2 tsp. salt 1/2 tsp. oregano 1/4 tsp. garlic powder Cut off tops of peppers. Combine whole peppers and remaining ingredients in saucepan. Simmer 15 minutes, adding water if needed, to keep beans from sticking to bottom of pan. Cool mixture and remove peppers. Serve dip with fresh vegetables. NOTE: This is a Mexican vegetable dish, but can easily be an appetizer when served with crackers.
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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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