#3807 - Colby Pizza Dip

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1 - 8oz. Philadelphia cream cheese (softened)
1lb. shredded Colby cheese
16oz. Breakstone's sour cream
good quality tortilla chips

In a skillet over medium heat add ground chuck, chopped onions, salt and pepper--cook/stir until meat is browned. Drain off all fat, then set aside. In a bowl add softened cream cheese--beat with a spoon. Add sour cream--stir until mixed. Spread the sour cream mixture evenly over a round pizza pan. Sprinkle the warm drained ground chuck evenly over the sour cream mixture. Spread the shredded cheese evenly over the top. Bake at 250 degrees 8-10 minutes or until cheese is melted and mixture is hot. Serve hot with good quality tortilla chips.

#3800 - Mexican Chicken Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup Frank's Redhot sauce (original)
1 TBSP taco seasoning mix
1 fully cooked rotisserie chicken (from the deli or grocery store)
8oz. Breakstone's sour cream
good quality tortilla chips or crackers

Remove the skin from the cooked chicken and cut off 2 cups worth of bite sized chicken pieces. In a greased skillet add cubed cream cheese, redhot sauce and taco seasoning--cook/stir over medium heat until melted and smooth. Add chicken pieces--cook/stir until mixture is bubbling. Add sour cream--cook/stir until hot. Serve hot with good quality tortilla chips or crackers.

#2430 - Scratch Taco Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 - 1.25oz. envelope taco seasoning mix
3/4 cup water
1 - 16oz. can pinto beans (drained)
1 - 8oz. jar taco sauce
4 cups crushed tortilla chips
2 cups shredded cheddar cheese

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until meat is browned, then drain off any fat. Add taco seasoning mix and water to the meat--stir/simmer uncovered for 20 minutes. In a bowl add drained pinto beans and taco sauce--stir. Grease a square baking dish with Pam. Layer 1/2 of the bean mixture on the bottom of the dish. Layer 1/2 of the meat mixture over the bean mixture. Spread 2 cups of crushed tortilla chips over the meat mixture. Spread 1 cup of the shredded cheese over the crushed tortilla chips. Spread the rest of the bean mixture over the tortilla chips. Spread the rest of the meat mixture over the top. Bake at 400 degrees for 25 minutes, remove from oven, sprinkle the rest of the crushed tortilla chips over the top and sprinkle the rest of the shredded cheese over the tortilla chips. Return to oven and bake until the cheese on top is melted.

#2040 - Ranch Chicken Salad

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts
1 tsp. canola oil
1 tsp. chili powder
1 - 16oz. bag salad greens (rinsed in cold water)
1 - 8oz. jar salsa (your choice of spiciness)
1 - 8oz. bottle ranch dressing
1 cup shredded cheddar cheese
1/2 cup crushed plain tortilla chips

In a skillet add oil and chili powder--stir. Add chicken and cook over medium heat until chicken is no longer pink inside. Cut chicken into bite sized pieces. In a large bowl add salad greens, chicken pieces, salsa, ranch dressing and shredded cheddar cheese--toss to coat. Top the salad with crushed tortilla chips.

#1345 - Crock Pot Fiesta Casserole

(by Shirley McNevich)

1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 chopped onion
1 can enchilada sauce
1 can cheddar cheese soup
1 - 16oz. can whole kernel corn (drained)
1 - 16oz. can pinto beans (drained)
1 tsp. (or more) chili powder
1 tsp. garlic salt
1 bag corn tortilla chips
12oz. (or more) shredded cheddar cheese

In a skillet over medium heat add ground chuck, salt, pepper and chopped onions--stir and cook until beef is browned. Add enchilada sauce, cheddar cheese soup, drained corn, drained pinto beans, chili powder and garlic salt to the beef--stir. Line the bottom of a crockpot with some of the tortilla chips, then scoop 1/4 of the meat mixture on top of the tortilla chips, and 1/4 of the shredded cheddar cheese on top of the meat mixture. Keep layering chips, meat mixture and shredded cheddar cheese. You should end up with the last layer of cheese on the top. Simmer on low for 6 hours.

#1289 - Kidney Bean Taco Salad

(by Shirley McNevich)

1 1/2 lbs. ground chuck
1 chopped onion
1 envelope (1.25oz.) dry taco seasoning--any brand
1 large head iceberg lettuce (washed in cold water and broken into bite sized pieces)
3 chopped tomatoes
1 - 15oz. can kidney beans (drained)
1 - 16oz. bag tortilla chips (broken into bite sized pieces)
1 - 8oz. jar Ortega taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese OR 3 blend cheese
1 pint Breakstone's sour cream (optional)

In a skillet over medium heat add ground chuck, chopped onion and taco seasoning--stir and cook until beef is browned. Add lettuce pieces to serving plates. Scoop meat mixture on top of lettuce. Add kidney beans, chopped tomatoes, broken tortilla chips, cheddar cheese and Monterey Jack cheese on top of meat mixture. Top with sour cream and taco sauce if desired.

#1101 - Sour Cream Salsa Dip

(by Shirley McNevich)

1 cup Hellmann's lite mayo
1 cup Breakstone's sour cream
1 - 1.4oz. envelope Knorr veggie soup mix
1 - 12oz. jar Picante chunky salsa (your choice of mild, medium or hot)
tortilla chips

In a bowl add mayo and sour cream--stir. Add soup mix--stir. Add salsa--stir until mixed. Cover the bowl and refrigerate until cold. Serve with tortilla chips.

#684 - Chicken Wrap Casserole

(by Shirley McNevich)

4 boneless, skinless chicken breasts
1 cup salsa (your choice of spiciness)
1 cup shredded cheddar cheese
1 minced garlic clove
1 pinch salt
1 pinch black pepper (fresh ground if you have it)
1 pinch ground cumin
Your choice of sliced vegetables (tomatoes, green peppers, red peppers, onions, etc.--as many as you wish)
Optional--crushed tortilla chips

Preheat oven to 375 degrees. Grease a skillet and turn heat to medium. In a bowl add salt, pepper, minced garlic and cumin--stir. Poke the chicken pieces with a fork all over and on both sides. Rub chicken pieces on both sides with the garlic mixture. Cook in the skillet on medium heat until brown on both sides (slice one open to make sure center is not pink). Grease a 9 x 13 baking dish or casserole dish and arrange the chicken pieces on the bottom. Add layers of your choices of sliced vegetables next. Pour the salsa over the vegetables and sprinkle the cheese over the top of the salsa. Bake at 375 degrees for 15 to 20 minutes--cheese should be bubbling. Serve on plates and top with crushed tortilla chips if you wish.

#497 - Taco Squares

(by Shirley McNevich)

1/2lb. ground chuck
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, chopped
1/2 cup sour cream
1/3 cup mayo
1/2 cup shredded sharp cheddar cheese
1 TBSP chopped onion
1 cup Bisquick
1/4 cup cold water
2 medium tomatoes, sliced
1/2 cup chopped green pepper
tortilla/taco chips for topping

In a skillet, cook the ground beef and stir/brown with the small chopped onion, salt and pepper. Drain the meat. In a bowl, stir together sour cream, mayo, cheese and 1 TBSP chopped onion--set aside. In a separate bowl, mix Bisquick and cold water until dough forms a ball. Grease a square baking dish and press the Bisquick dough on bottom and part way up the sides of the dish. Layer the ground beef, then sliced tomatoes, then green pepper--spoon the sour cream mixture over the entire top. Season to your taste. Bake at 375 degrees for 25-30 minutes or until lightly browned. Remove from oven, place a handful of taco chips in your hands and crush them over the top. Serve with salsa as a side dish.

#397 - Taco Salad

(by Shirley McNevich)

1 lb. ground beef
1 medium onion, coarsely chopped
2 tsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. crushed red pepper - optional
1 head lettuce
2 chopped tomatoes
2 chopped ripe avocados
2 cups shredded Monterey Jack or Mozzarella cheese
1 - 12oz. bag Doritos tortilla chips, slightly crushed

Brown the ground beef in a skillet and drain. Stir in the chili powder, cumin, salt, pepper, and red pepper. Remove the skillet from the heat and stir in the onions. Set aside. Tear lettuce into pieces and place in a large serving bowl. Add the tomatoes, avocados, and cheese. Pour the beef mixture in while still warm and toss. Add the slightly crushed tortilla chips and toss again. Serve at room temperature.