Submitted by Americo
| 4 ripe avocados, peeled, pitted, & chopped | ½ red onion, chopped | |
| 1 jalapeno pepper, minced | 2 limes, juiced | |
| salt & pepper (to taste) | fresh cilantro, chopped (to taste) |
Combine all ingredients in a molcajete & mix to a chunky consistency. Submitted by Joe
Serves 6-8
| 1 lb. lean ground beef | ½ c. onions, diced | |
| 15-16 oz. black beans (1 can) | 15-16 oz. pinto beans (1 can) | |
| 14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can) | 14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can) | |
| 11 oz. Green Giant Mexicorn (1 can) | 14 oz. beef broth (1 can) | |
| 1 pkg. Old El Paso Taco Seasoning | 1 tbsp salt | |
| 1 tbsp pepper | ½ tbsp garlic powder | |
| ½ tbsp chili powder | 16 oz. sour cream | |
| 1 pkg. Kraft Mexican 4 Cheese Blend, shredded |
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
Submitted by AnyasMom
Serves 6-8
| 1 bottle cocktail sauce | 16 oz. cream cheese | |
| 2 cans white lump crab meat, drained | ½ tsp Worcestershire sauce | |
| ½ tsp garlic powder | ¼ c. mayonnaise |
Yields About 5 c.
| ½ c. milk | 1/3 c. salsa | |
| 3 pkg (8 oz each) cream cheese, cubed | 2 pkg (8 oz each) imitation crab meat, flaked | |
| 1 c. thinly sliced green onions | 1 c an (4 oz) chopped green chilies |
Submitted by Carli
| 12 oz. Smoked Salmon | 8 oz. cream cheese | |
| 1/3 c. finely chopped onion | 1 clove minced garlic | |
| 2 tbsp sour cream | 3 tbsp melted butter | |
| 1 tbsp lemon juice | Dash of Tabasco sauce |