Also on these boards
Fiesta Dip 8 oz. pkg. cream cheese, softened 16 oz. container sour cream 11 oz. can sweet yellow and white corn, drained 15 oz. can black beans, drained and rinsed 10 oz. can diced tomatoes with green chiles, drained 1 1/2 Tbl. salsa seasoning mix (I used taco seasoning) 2 c. shredded sharp Cheddar cheese tortilla chips In a large bowl, mix all ingredients. Cover; chill at least 24 hours before serving. Serve with tortilla chips. Serves 10-12. (Can serve warm or cold)
Fiesta Dip 8 oz. pkg. cream cheese, softened 16 oz. container sour cream 11 oz. can sweet yellow and white corn, drained 15 oz. can black beans, drained and rinsed 10 oz. can diced tomatoes with green chiles, drained 1 1/2 Tbl. salsa seasoning mix (I used taco seasoning) 2 c. shredded sharp Cheddar cheese tortilla chips
Fiesta Ranch dip. 1 packet Hidden Valley Fiesta Ranch dip, 10 ounce can Rotel Original (drain excess liquid), 16 oz sour cream, and 1 cup finely shredded cheddar cheese. Mix all ingredients in a medium size bowl. Chill in fridge for 1 hour. Goes great with chips or veggies.
Dr. Oz's 7 Layer Fat-Fighting Dip4 cups shredded lettuce 3 medium ripe avocados mashed and mixed with 2 tbsp lemon juice 1 1/2 cup Greek yogurt mixed with 1 package low-sodium taco seasoning mix 1 can black beans 3 medium diced tomatoes 2 cans sliced olives 8 oz 2% cheddar cheese
Jambalaya: 1 lb. cooked chicken; 1 lb. smoked sausage; 4 cloves garlic; 12 oz. seasoning mix (onion, bell pepper, celery); 2 cups long grain rice ½ to 1 tsp cayenne pepper; 2 tbsp tomato paste; 3.5 cups water; 1 can (15 oz) diced tomatoes; 2 whole bay leaves; 1/2 tsp dried thyme; 1/2 bunch parsley; salt and pepper to taste.
Fiesta Stuffed Mini Peppers 12-18 Sweet Mini Peppers (halved and seeded) 8 oz package of Cream Cheese (softened) 8 oz shredded cheddar cheese or shredded Monterrey jack 1 tbsp lime juice 1 tbsp fresh cilantro ½ tsp garlic salt
1 pkg. of pasta (rotini, bowtie, tri-colored, etc) 3 boneless chicken breasts, cooked and diced (I usually use a rotisserie chicken) 1 packet taco seasoning mix 1 can black beans, drained and rinsed 1 can kidney beans, drained and rinsed 1 package frozen corn 1 onion, chopped 1 green pepper, chopped 1 can of olives, sliced 2 cups grated cheddar cheese 2 tomatoes, chopped
Crockpot Chicken Tacos (serves 12)... 1 Envelope Taco Seasoning (Old El Paso Reduced Sodium), 6 Pieces Boneless/Skinless Chicken Breasts, 16-oz jar Salsa (Newman's Own or Pace)... Dump all in crockpot; Stir to blend. (No water needed). Cook on HIGH 4 to 6 hours or LOW 6 to 8 hours. When done, it should shred easily when stirred with a fork. Serve with fave taco toppings, or use in enchiladas, nachos, tostadas, quesadillas, etc. Freeze leftovers, or use in Tortilla Soup.