| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Meats | Mexican | Seafood | 6 | Servings |
INGREDIENTS
| 1/2 | c | Chopped onion |
| 2 | tb | Parkay margarine |
| 1 | lb | Velveeta Mexican pasteurized process cheese spread with Jalapeno pepper; cubed |
| 1 | cn | (8-oz) tomatoes; cut up, drained |
| Tortilla chips | ||
| 2 | c | Shredded lettuce |
| 1/3 | c | Pitted ripe olive slices |
| 1 | cn | (6-oz) crabmeat; drained, flaked |
| Sour cream | ||
| Guacamole |
INSTRUCTIONS
In saucepan, saute onions in margarine. Add Velveeta Mexican cheese spread and tomatoes; stir until process cheese spread is melted. Place chips on serving platter; cover with lettuce, olives, cheese spread mixture and crabmeat. Top with sour cream and guacamole. 6 to 8 servings Variation: Substitute tuna for crabmeat. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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