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Full Online Book HomeLearning KitchenSouthwestern - Appetizer - Teresa's Nachos
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Southwestern - Appetizer -  Teresa's Nachos Post by :bhark777 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2879

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Southwestern - Appetizer - Teresa's Nachos

1 lb. ground beef
1 small onion, diced
1 can refried beans
1/4 cup water
1/2 envelope Old El Paso taco seasoning
1 block Cheddar cheese
1 bag corn tortilla chips (I use the round ones)
1 small jar jalapeno pepper slices
Taco sauce and sour cream

Brown ground beef and onion in a skillet. Drain grease and pour meat into a large mixing bowl.

Put refried beans and water in a saucepan. Stir well, and heat until thoroughly warmed, stirring occasionally. Add warmed beans to meat mixture in mixing bowl. Add taco seasoning to bowl, and combine the mixture thoroughly.

Spread tortilla chips on a large baking sheet. Spoon a dollop of the meat/bean mixture on each chip. Grate cheddar cheese over each chip. Top each nacho with a jalapeno pepper slices. Place baking sheet under a preheated broiler, and broil until cheese starts to bubble. Serve with taco sauce and sour cream for dipping or to spoon on top of nachos.
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Southwestern - Appetizer -  Tortilla Roll-ups Southwestern - Appetizer - Tortilla Roll-ups

Southwestern - Appetizer -  Tortilla Roll-ups
1 (16 oz.) can refried beans 8 oz. pkg. cream cheese 8 oz. sour cream 1 pkg. taco seasoning mix 1 cup grated cheddar cheese (or more depending on your preference) 10 flour tortillas guacamole and salsa for dipping Optional additions: chopped onions, olives, green chilies or Tabasco sauce Lay tortillas out on a flat surface. Spread refried beans evenly onto each tortilla. Combine cream cheese, sour cream and taco seasoning mix and spread over refried beans. Sprinkle with cheese and any additional toppings. Tightly roll up each tortilla and refrigerate for 1 hour. Once chilled, slice into 1/2 inch

Southwestern - Appetizer -  Tequila-marinated Shrimp Southwestern - Appetizer - Tequila-marinated Shrimp

Southwestern - Appetizer -  Tequila-marinated Shrimp
Source: Better Homes and Gardens 2 pounds fresh or frozen medium shrimp, peeled and deveined, leaving tails intact 1/4 cup olive oil 3 tablespoons finely chopped onion 5 cloves garlic, minced 1/4 cup tequila 1/4 cup lime juice 2 tablespoons snipped fresh cilantro 1/8 teaspoon salt Thaw shrimp, if frozen. Rinse shrimp; pat dry. Set aside. In large skillet heat olive oil over medium heat; add onion and garlic and cook about 3 minutes or until tender. Add shrimp and tequila; bring to boiling. Boil gently, uncovered, for 3 to 5 minutes or until shrimp turn opaque, stirring occasionally. Transfer shrimp