| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Appetizers, Cheese |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
10 1/2 oz condensed bean with bacon soup |
| 1 |
pk |
Taco seasoning Mix |
| 1/4 |
ts |
Hot Pepper Sauce |
| 1 |
c |
Sour Cream |
| 1 |
cn |
Chopped Green Chillies; (drained) |
| 1/2 |
c |
FLAVOURING * |
| 1 |
c |
SHREDDED CHEESE ** |
| 1/2 |
c |
TOPPER *** |
| 1/2 |
c |
Chopped Tomato |
|
|
DIPPER **** |
INSTRUCTIONS
* FLAVOURINGS to choose from are: sliced pimento-stuffed olives, diced
cooked ham, diced avacado or diced pepperoni
** SHREDDED CHEESES to choose from are: Longhorn, Monterey Jack, Cheddar or
Mozzerella.
*** TOPPERS to choose from are: alfalfa sprouts, chopped green pepper,
shredded lettuce or chopped celery with leaves.
**** DIPPERS to choose from are: tortilla chips, pita bread--torn and
toasted, celery sticks or sliced jicama
1. In small bowl, combine soup with taco seasoning mix and hot pepper
sauce; stir until blended. On large serving plate, spread mixture into a
6-inch round. Spread sides and top of bean mixture with sour cream to
cover.
2. Layer chilies, FLAVOURING, CHEESE, TOPPER and tomato over sour cream.
Cover; refrigerate until serving time, at least 4 hours. Surround with
DIPPER.
Tip: Jicama is a Mexican vegatable that is becoming more readily available
in U.S. markets. It is shaped like a turnip, has a brown skin, and may be
cooked or eaten raw. To prepare, simply peel jicama and cut int thin slices
or strips.
Posted to MM-Recipes Digest by "Sharon Wills" <willsfam@vaxxine.com> on
Oct 16, 1998, converted by MM_Buster v2.0l.
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