Rocky Mountain Recipes 1-14-13
February 18, 2013
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.
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.
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
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.
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.