#2249 - Cheddar Cheese Dip

(by Shirley McNevich)

2 cups (or more) shredded cheddar cheese
1 - 8oz. jar chunky salsa (your choice of spiciness)
1 - 8oz. Breakstone's sour cream
1 - 16oz. can refried beans.

Spread the refried beans over the bottom of a small glass baking dish. Spread the sour cream over the refried beans. Spread the salsa over the sour cream. Spread the shredded cheddar cheese over the sour cream. Serve with crackers or tortilla chips.

#2162 - Chicken Burritos

(by Shirley McNevich)

3 cups shredded cooked chicken
1 - 16oz. jar salsa (your choice of spiciness)
1 - 16oz. can refried beans
1 - 4oz. can chopped green chilies (drained)
1 envelope taco seasoning
1/2 cup water
16 flour tortillas (warmed according to bag directions)
1lb. shredded cheddar cheese

In a skillet add shredded cooked chicken, salsa, refried beans, drained chilies, taco seasoning and water--turn heat to medium--cook/stir until it comes to a boil. Reduce heat to simmer and cook until all ingredients are hot. Spoon mixture into the centers of tortillas and top with shredded cheese. Roll tortillas closed.

#1481 - Burritos

(by Shirley McNevich)

soft tortilla shells
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 - 16oz. can refried beans
chopped tomatoes
4oz. shredded mozzarella cheese
4oz. shredded cheddar cheese
1 envelope taco seasoning
1 jar salsa
1 green bell pepper (chopped)
sour cream
shredded lettuce

In a skillet over medium heat add ground chuck, salt, pepper, chopped green bell pepper and chopped onion--cook until beef is browned. Remove skillet from heat--add taco seasoning--stir. Add refried beans and cheeses--stir. Scoop mixture into soft tortilla shells--roll them up and fold the edges. Place them on cookie sheets and bake at 350 degrees until hot. Serve with shredded lettuce, chopped tomatoes, salsa and sour cream.

#843 - Taco Dip

(Shirley McNevich)

1 - 15.4oz. can refried beans
1 avocado (optional)
1 - 6oz. or 8oz. bag shredded cheddar cheese
1 packet taco seasoning
1 cup sour cream
1 cup chopped onions
1-2 cups shredded lettuce
1 cup diced tomatoes
1/4 cup taco sauce
sliced black olives
1 bag tortilla chips

Spread the refried beans on a pie plate. Mash the avocado and spread on top of refried beans (optional). In a bowl add sour cream and taco seasoning--stir. Spread the sour cream mixture as the next layer on top of the avocado. Spread the chopped onions on as the next layer, then the lettuce. In a bowl add the diced tomatoes and taco sauce--stir. Add tomatoes as the next layer. Sprinkle the cheddar cheese as the next layer. Spread as many sliced black olives on top as you like. Serve with the tortilla chips.

#453 - Bisquick Burrito Bake

(by Shirley McNevich)

1 cup Bisquick
1 medium chopped onion
1 tsp. salt
1/2 tsp. pepper
1/3 cup water
1 cup salsa
1 can refried beans
1 cup shredded cheddar cheese
1 lb. ground beef

In a bowl, mix Bisquick, water and refried beans together--place in the bottom of a greased pie plate. Brown ground beef with chopped onion, salt and pepper--drain ground beef and spoon on top of mixture in pie plate. Add salsa on top of ground beef, then cheese on top of salsa. Bake at 350 degrees uncovered for 30 minutes or until golden brown. Serve with extra salsa, sour cream and Mexican chips.