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January 14, 2013
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Rocky Mountain Recipes 1-14-13


Mexican Layered Dip

Marcey Dyer • Pierce, Colo.

3 Ripe Avocados, peeled and mashed

2 Tbsp. Fresh Lemon Juice

Dash of Garlic Salt

Dash of Black Pepper

1 c. Sour Cream

1 c. Mayonnaise

1 (1-1/4 oz) pkg. Taco Seasoning

4 (9 oz) cans Bean Dip

1 (16 oz) jar Picante Sauce

1 c. Onion, chopped

3 Tomatoes, chopped

1 (6 oz) can Pitted Black Olives, drained

Sliced Jalapeno Peppers, optional

8 oz. Sharp Cheddar Cheese, grated

4 oz. Monterey Jack Cheese, grated

In a bowl, stir together the avocado, lemon juice, garlic salt and black pepper. Set aside. In another bowl, mix the sour cream, mayo and taco seasoning. Set aside. In a wide shallow bowl, layer the bean dip, avocado mixture, sour cream mixture, picante sauce, onions, tomatoes, olives and peppers, to taste. Top with both cheeses. Serve with tortilla chips.

Spicy Black Bean Salsa

Ethel Williams • Papillion, Neb.

1 can Black Beans, drained and rinsed

1 can Diced Tomatoes and Green Chilies, drained

1/2 c. Whole Kernel Corn

1/4 c. Red Onion, finely chopped

1/4 c. Fresh Cilantro, finely chopped

1 Tbsp. Lime Juice

Mix all ingredients in a bowl. Cover and refrigerate for 30 minutes. Serve with tortilla chips or as a topping.

Chili

Marlene Maurer • Lakewood, Colo.

2 lbs. Ground Beef

1 Onion, finely chopped

1 Garlic Clove, minced

2 (8 oz) cans Tomato Sauce

2 cans Tomato Soup

2 cans Water

3 Tbsp. Chili Powder

1 Tbsp. Salt

1 Tbsp. Paprika

1/2 t. Ground Pepper

1/4 t. Cumin

1/4 t. Cayenne

Cook beef with onion and garlic. Drain. Stir in remaining ingredients. Cover and simmer 30 to 60 minutes.

Mexican Casserole

Chris Bryant • Johnson City, Tenn.

1-1/2 lbs. Ground Chuck

1 Onion, chopped

1 (10 oz) can Tomatoes with Green Chilies

1 (16 oz) can Kidney Beans

1/4 t. Garlic Powder

Salt and Pepper, to taste

1 (10 oz) Corn Bread Mix

1 Egg

2/3 c. Milk

Brown meat and onions. Drain well. Mash tomatoes and add with beans and seasonings to meat mixture and heat. Pour mixture into an 8-by-10-inch pan. Pour corn bread mix that has been mixed with egg and milk over meat. Bake for 20 minutes in a 375 degree oven or until corn bread is brown.

Chicken Enchiladas Verde

Sharon Raasch • Imperial, Neb.

1 (10-3/4 oz) can Cream of Chicken Soup

1/3 c. Water

1 (4.5 oz) can Green Chiles, drained and chopped

1 t. Dried Oregano Leaves, crushed

1 t. Chili Powder

2 c. Chicken, cooked and shredded

1/2 c. Mexican Cheese Blend, shredded

6 (6-inch) Corn Tortillas, warmed

Heat the oven to 400 degrees. Stir the soup, water, chiles, oregano and chili powder in a medium bowl. Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam side down in a 2-quart shallow baking dish. Pour the remaining soup mixtures over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish. Bake for 30 minutes or until the enchiladas are hot and bubbling.

Bean Dip

Twilight Horst • Fruita, Colo.

1 lb. Fried Sausage

1 can Mushroom Soup

3 c. Pinto Beans, mashed

1 Tbsp. Taco Seasoning

2 c. Velveta Cheese, diced

1 pt. Salsa

Mix together and heat thoroughly. Serve with tortilla chips.




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The Fence Post Updated Oct 17, 2013 09:49AM Published Feb 18, 2013 09:19AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.