| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Digest, August, Lacto, Fatfree |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Bag baked tortilla chips |
| 1 |
cn |
Ff refried beans(15oz?) |
| 1/2 |
pk |
Old El Paso taco seasoning |
| 1/2 |
c |
Your favorite salsa |
| 8 |
oz |
Ff cream cheese |
| 2 |
c |
Shredded lettuce |
| 1 |
c |
Ff fancy shredded cheddar |
|
|
Cheese |
| 3/4 |
c |
Chopped green onion |
| 1 |
c |
Chopped tomato |
INSTRUCTIONS
Mix together the refried beans and taco seasoning and spread in the bottom
of 2 small or 1 large shallow serving dishes. In a food processor, blender
or with a hand mixer combine the salsa and cream cheese (it will be runny).
Pour over the beans and layer the other ingredients in order ending with
the tomatoes. Refrigerate for at least 1 hour before serving. Serve with
baked tortilla chips - my favorite brand is Tostitos. I sometimes garnish
by edging the dish with chips.
From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 7] Aug. 17, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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