Ingredients:
1 large can tamales, wrappers removed
1 regular can chili without beans
1 (8oz) box Velveeta, cubed
1/4 cup salsa
1 small can sliced black olives
1/2 cup shredded cheddar cheese
Directions:
In a large bowl, mash the tamales and mix them with the chili, salsa and Velveeta. Spread mixture into a baking dish top with cheddar cheese and olives. Bake, covered for 20 minutes at 350° F or until heated through.
Or- for parties- mix everything in your crockpot and set the temp to low.
Serve with tortilla chips...REALLY good too in flour tortilla shells....roll it up like a burrito
Showing posts with label tortillas. Show all posts
Showing posts with label tortillas. Show all posts
Saturday, July 19, 2008
Tamale Chili Dip
Mexican Layer Dip
this is the best stuff ever! Really.......it is
Ingredients:
2 (8oz) pkgs cream cheese, softened
1 envelope dry taco seasoning
2 tbsp milk
1-2 tbsp salsa
2 tsp chili powder
1 (15 oz) can refried beans
Toppings:
Shredded lettuce
chopped tomato
shredded cheddar cheese
diced green onions
sliced black olives
Directions:
In a large mixing bowl, combine cheese, taco seasoning, milk, salsa, & chili powder. Combine well and spread into the bottom of a casserole or serving dish.
Layer the refried beans over the cream cheese mixture, spread evenly. Refrigerate the dip for about an hour, until it sets.
Top it off with your favorite toppings and serve with tortilla chips.
Undergoing MyBlogLog Verification
South-of-the-Border Steak & Beans
Ingredients:
1 1/2 lbs beef flank steak
1 (10 oz) can Rotel
1 medium onion, chopped
2 cloves minced garlic
1 tsp dried oregano, crushed
1 tsp chili powder
1 tsp ground cumin
salt & pepper to taste
2 small green, red and/or yellow sweet peppers, cut into strips
1 (15 oz) can pinto beans, rinsed & drained
Hot cooked brown rice
Crumbled queso fresco cheese
Hot tortilla shells
Directions:
Place meat in slow cooker. In a bowl, stir together undrained Rotel, onion, garlic, oregano, chili powder, cumin, salt and pepper. Pour over meat in slow cookier.
Cover and cook on LOW for 7-9 hours or HIGH 4-5 hours.
Add pepper strips and pinto beans. Cover and cook for 30 minutes more at HIGH setting. Remove meat; slice into thin strips. Return to bean mixture. Add cooked rice to pot.
Serve in warm tortillla shells with queso cheese and alittle hot pepper sauce *if desired.
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