| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Appetizers, Cheese | 10 | Servings |
INGREDIENTS
| 1 | 10 1/2 oz condensed bean | |
| with bacon soup | ||
| 1 | Taco seasoning Mix | |
| 1/4 | t | Hot Pepper Sauce |
| 1 | c | Sour Cream |
| 1 | Chopped Green Chillies | |
| drained | ||
| 1/2 | c | FLAVOURING * |
| 1 | c | SHREDDED CHEESE ** |
| 1/2 | c | TOPPER *** |
| 1/2 | c | Chopped Tomato |
INSTRUCTIONS
DIPPER **** 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 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. 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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