Posted by Trish | Under Condiments, Dips
Saturday Oct 1, 2011
Submitted by Marie Edler
Serves 20-25
Ingredients
| 2 pkg. taco seasoning |
|
1 lb. ground beef |
| 1 pt sour cream |
|
1 medium head iceberg lettuce |
| 4 medium tomatoes |
|
1 bunch green onions |
| 1 bag Tostitos Scoops Tortilla Chips |
|
|
Directions
- Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator. Brown the ground beef with the second package of taco seasoning, drain well & reserve.
- Evenly chop iceberg lettuce to a medium chop & reserve. Dice tomatoes to approximately ½” dice, drain & reserve.
- Slice green onions to a small slice (approximately ¼”) & reserve.
- On a large serving platter, evenly spread ground beef mixture. Spread seasoned sour cream evenly on top of ground beef. Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
- Cover with plastic wrap until ready to serve.
Chef’s Note: Green onions are optional. May be served at once, however, it should be partitioned & refrigerated if not served all at once. We love serving it with Tostitos Scoops Tortilla Chips.
Posted by Trish | Under Casseroles, Dinner
Thursday Jul 1, 2010
Submitted by Marilyn Braunger
Serves 8
| 1 c. raw long grain rice |
|
¾ lb. shredded Monterey Jack cheese |
| ¾ lb. shredded Cheddar cheese |
|
16 oz. sour cream |
| 7 oz. chopped green chilies |
|
salt |
Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.
Chef’s Note: This is a great side dish – goes well with ham.
Posted by Trish | Under Appetizers
Tuesday Feb 10, 2009
Submitted by The Crab Place
Serves 4
| 1 lb. lump crab meat |
|
2 large cucumbers, diced |
| 1 tbsp lemon juice |
|
¼ tsp salt |
| ¼ tsp paprika |
|
¼ tsp tarragon |
| 2 tsp parsley flakes |
|
1 c. sour cream |
1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.
Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.
Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
|
1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
|
10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
|
16 oz. chunky salsa (1 jar) |
| salt & black pepper |
|
5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
|
¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
|
|
1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Posted by Trish | Under Condiments, Lunch, Soups
Monday Apr 14, 2008
Submitted by gotMEwrong
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 |
|
|
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
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.
