Time 15m Yield 64 Number Of Ingredients 7 Steps:
Heat the olive oil in a large saucepan over medium heat. Stir in the green chile peppers and onion, and cook until tender. Place baked beans in the saucepan. Stirring often, cook 10 minutes, or until beans are a smooth, mashed mixture. Mix in taco seasoning mix and salsa. Transfer to a medium serving bowl. Top with Cheddar cheese. Microwave on high 1 to 2 minutes, if necessary, to melt the cheese. Serve warm.
Time 15m Yield 20 Number Of Ingredients 9 Steps:
Place the beans in the bottom of one 9x13 inch clear glass dish. In a medium bowl combine the sour cream with the taco seasoning. Spread mixture over the beans. Spread the salsa over the top of the sour cream. Top the sour cream with a layer of lettuce, tomatoes, onions and olives. Sprinkle cheese over the top and serve.
Time 9m Yield Makes 28 servings, 2 Tbsp. dip each. Number Of Ingredients 4 Steps:
Mix beans, salsa and 1/2 cup of the cheese. Spread into 9-inch microwavable pie plate; top with remaining 1/2 cup cheese. Microwave on HIGH 3 to 4 minutes or until dip is heated through and cheese is melted. Sprinkle with onions. Serve with tortilla chips.
Yield 1 serving Number Of Ingredients 9 Steps:
For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper. In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency. Add beef and pepper. Stir until well combined. You may need to add more milk at this point. For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown. Fill tortilla bowl with dip. Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams Enjoy!
Time 15m Yield 12-14 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the beans and picante sauce. Spread onto a serving platter. Spread with guacamole. , In another small bowl, combine the sour cream, mayonnaise and taco seasoning; spread over guacamole. Sprinkle with cheese, olives, onions, lettuce and tomatoes. Refrigerate until serving. Serve with tortilla chips.
Time 4h10m Yield 1 pan Number Of Ingredients 7 Steps:
*It’svery easy to make this low fat by substitutung fat free beans, fat free sour cream, fat free miracle whip and no fat or low fat cheese. Mix sour cream, mayonnaise, and taco seasoning. Spread beans in the bottom of a pan. Top with the sour cream mixture. Cover and refrigerate for about 4 hours. Sprinkle with grated cheese. Top with tomatoes, then green onions. Enjoy!
Time 40m Yield 12 tacos Number Of Ingredients 17 Steps:
For the bean dip: Combine the beans, trimmed scallions, salsa, lime juice, cilantro, chili powder, onion powder, cumin, coriander, garlic powder and cayenne in a food processor and blend until smooth. Season well with salt. For the tacos: Heat a large skillet over medium heat. Add the tortillas in batches and heat until warm and flexible. Place them in a clean kitchen towel to stay warm. Spread a heaping 1/4 cup of bean dip onto each tortilla, sprinkle a bit of cheese on top, and fold the tacos in half, pressing firmly. Heat about 1/2 inch of oil in the skillet over medium heat. Set a wire rack over a sheet pan. Working in batches, fry the tacos until the tortillas are golden and very crisp, 2 to 3 minutes per side. Drain on the rack while you cook the remaining tacos. (If desired, keep the tacos warm in a 300-degree-F oven until ready to serve.) Arrange the tacos on a platter and sprinkle with the scallions. Serve with sour cream and salsa for dipping.
Yield 6 servings Number Of Ingredients 22 Steps:
In a large saucepan heat the oil. Add the shallot and garlic and sauté until tender, 3 to 5 minutes. Add the black beans and mash until smooth. Season with ground cumin, cayenne pepper, salt, and black pepper. Spread the bean mixture in an even layer over the bottom of a 9-inch (25-cm) clear glass dish. In a medium bowl, stir together the sour cream and lime juice and season with salt. Spread the sour cream mixture over the bean layer. In another medium bowl, mash together the avocados, lime juice and zest, and season with salt. Spread the avocado mixture over the sour cream layer. Sprinkle with the cheese, tomatoes, olives, scallions, and cilantro. Serve with tortilla chips and hot sauce. Enjoy!
Time 30m Yield 20 servings. Number Of Ingredients 12 Steps:
In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12- to 14-in. pizza pan or serving dish. Refrigerate for 1 hour. , In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce; cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer. Chill. , Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper. Serve with chips.
Time 15m Yield 1 cup, 8 serving(s) Number Of Ingredients 5 Steps:
Brown, rinse and drain ground beef. Combine cooked ground beef, salsa, refried beans, cheddar cheese, and mozzarella cheese in a large, microwave-safe bowl. Microwave for five minutes; stir; microwave for another five minutes. Serve hot with tortilla chips and a dollop of sour cream. Refrigerate leftovers and reheat in microwave.
