INGREDIENTS ·1 (16-oz.) can refried beans ·1 cup Salsa ·1 (1.25-oz.) pkg taco seasoning mix ·8 ounces sour cream ·1 cup (4 oz.) shredded cheese (cheddar & monteray jack blend) ·3-4 Roma tomatoes, diced ·1 (15 oz.) can olives, sliced ·1/3 cup sliced green onions ·16 ounces tortilla chips
DIRECTIONS
COMBINE beans and seasoning mix in a small bowl. Spread over bottom of 9-inch-square baking dish or pie dish. Layer sour cream, cheese, tomatoes, olives and green onions. Serve with chips.
Notes:For extra zing, add 1 (4 oz.) can diced green chilies to the refried bean mixture.Recipe can be doubled for parties and prepared on a large serving platter.
Sour Cream Chicken Enchiladas Super Easy & Super Yummy!
Ingredients 1 pound cooked chicken (cubed or shredded) 1 can cream of chicken soup 8 oz. Sour cream 1 can (5 oz) green chilies Salt and Pepper to taste 1 dozen corn tortillas 1/2 cup oil 2 1/2 cups shredded jack cheese (Use pepper-jack for extra zip)
Directions
Mix soup, sour cream, chilies, salt and pepper.Add chicken and 2 cups of grated cheese.Set aside. Warm oil in small frying pan over medium-high heat.Warm each tortilla(approx. 5 seconds on each side).Place between paper towels to drain. Fill each tortilla with the chicken mixture, roll and place in lightly greased casserole pan.Top with remaining 1/2 cup grated cheese. Bake at 350 for 20-30 minutes or until heated through. Serve with additional sour cream, chopped green onions, chopped olives, tomatoes, shredded lettuce, or toppings of your choice.
Directions Cut steak into thin strips. Put in medium sauté pan. Add salsa and water. Heat through and simmer for 30 minutes. Layer steak and desired toppings in tortilla and roll up.
Rice & Beans Ingredients 3 Cups Cooked White Rice 1/2 - 2/3 Cup Salsa 1/2 Cup Corn 1 TBS Butter 1 15 oz. Can Rosarita® Black Refried Beans
Directions Mix Rice, Salsa, Corn & Butter.Heat through. Heat beans in small skillet.Stir occasionally. Keep rice and beans warm and serve with tacos.Top with Taco toppings if desired.
Heat oil in large skillet and fry tortillas, turning once, until golden brown (about 1 minute).Drain on paper towels.
Sprinkle immediately with cinnamon sugar mixture. Serve warm.Store airtight.
Asparagus & Angel Hair Pasta
Ingredients • 16 stalks fresh asparagus • 1 tablespoon olive oil • 4 cloves garlic, minced • 6 medium plum (Roma) tomatoes(seeded and chopped - 2 1/4 cups) • 1/4 cup dry white wine • 1/4 teaspoon salt • 1 tablespoon butter (no substitutes) • 9-ounce pkg refrigerated angel hair pasta • 1/4 cup shredded fresh basil
Directions
1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.
3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.
4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.Makes 3 Servings.
Cheese Tortellini Caesar Salad
INGREDIENTS ·1 package (9oz.) Three cheese tortellini (Prepared according to package directions and chilled.) ·1 bag ready-to-use romaine lettuce ·3/4 cup creamy Caesar salad dressing ·1/3 cup shredded parmesan cheese (course or fresh is best) ·1 cup diced fresh tomatoes ·1 cup Caesar-style croutons
DIRECTIONS
COMBINE pasta, lettuce, dressing and cheese in medium bowl. Toss to coat; top with tomatoes and croutons. Season with ground black pepper.Serve as a meal with fresh French bread and sparkling water.
Serves:4 as a meal; 8 as a side
TIP:In a real rush?Use ready-to-use Caesar salad mix with croutons and parmesan included.
Peaches & Apple Crisp
INGREDIENTS
2 Cans (15 oz.) sliced peaches, drained
3 cups chopped baking apples
1/2 cup sugar
2 tsp. cornstarch
1 ½ cups coarsely crushed Nilla Wafers (about 40)
3/4 cup walnuts, coarsely chopped
1/2 cup margarine or butter, melted
DIRECTIONS
TOSS peaches and apples in large bowl.Mix Sugar and cornstarch.Add to fruit, mix lightly.Spread into lightly greased 9-inch square baking pan.
MIX wafer crumbs, walnuts and margarine.Sprinkle over fruit mixture.
BAKE at 400 degreesF for 35 minutes, or until topping is browned and fruit is bubbly.Cool slightly; serve warm.
Quick Chili
INGREDIENTS
2 lbs. lean ground beef or turkey
4 (15 oz.) cans red kidney or black beans (undrained)
2 (16 oz.) jars chunky salsa
1 ½ cups water
1 (1.25 oz.) pkg. taco seasoning mix
PREPARATION
COOK beef or turkey in 6 quart Dutch oven until brown.Stir in beans, salsa, water and seasoning mix.Cook, stirring occasionally for 10 minutes.Serve with sour cream, shredded cheddar cheese, and greens onions if desired. Serves 8.
