1 can refried beans
1 can black beans
16 oz. sour cream
3 TBSP. taco seasoning (1 packets)
2 cups shredded cheddar cheese
1 cups fresh diced tomatoes
2TBSP. fresh chopped cilantro
1 diced avocado
1 tsp. lime juice
1 small can sliced black olives
Drain, rinse and set the black beans aside to dry.
In a medium sized bowl with a spoon, stir your refried beans until creamy and smooth. Spread the refried beans evenly to edges in a small cookie sheet. (you can also use a large casserole dish, or a 9×13 pan)
Once your black beans are dry, spread (not press) them over the top of the refried beans.
In a medium sized bowl, combine the sour cream and taco seasoning. Spoon the sour cream mixture in large dollops over the black beans and then smooth it out evenly with the back of the spoon. Sprinkle the shredded cheddar cheese over the sour cream layer.
Halve your tomatoes. Spoon out the seeds and the pithy seed vane. Dice them into no bigger than ½” pieces and sprinkle over the top of the cheese making sure not to cover the cheese entirely.
Dice the avocado and add the lime juice to prevent browning. Drain any excess liquids from the avocado before sprinkling over the top of the tomato layer.
Open and thoroughly drain the sliced black olives and arrange evenly over the top of the avocado layer. You should still be able to see the cheese, tomato, and avocado peeking through.
Chop up your fresh cilantro (6 to 8 stems worth) and sprinkle over the top of your dip. Cover loosely with aluminum foil or plastic wrap and refrigerate at least 1 hour before serving, but no longer than 24 hours.
3 Chicken Breasts
2 Tbsp. Taco Seasoning
2 Tbsp. Vegetable Oil
1 Onion, sliced
4 Cloves Garlic, sliced
3 Bell Peppers, sliced
1 Lime, juiced
2 Tbsp. Butter
2 Cups Mexican Cheese Blend
Slice the chicken breasts into strips, about an inch apart, and coat with taco seasoning. In a large skillet, heat 1 Tbsp. vegetable oil and cook chicken until no longer pink and slightly charred. Remove cooked chicken from the skillet.
Heat another Tbsp. oil, add onion and garlic and cook for a couple minutes until it’s slightly translucent. Add the peppers, and cook slightly, then mix in the cooked chicken. Remove from heat and set aside.
In a clean pan, melt a bit of butter. Add a tortilla and move it around until it’s buttery. Add cheese, then fajita mixture, then more cheese, then top with another tortilla and pat it down.
4. Flip the quesadilla over and cook the other side until it’s golden. Remove from pan and cut into quarters. Repeat these steps with the remaining tortillas.
1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned & drained *
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Layer ingredients in 9 x 13 pan as listed – crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.
* You can also add chopped onion & peppers while browning the hamburger.
1/4 cup butter
2/3 cup milk
1 package Taco seasoning mix
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, diced
1 cup shredded cheddar cheese
Sour cream, optional
Preheat oven 350F.
In a medium sauce pan, melt butter & Add milk, 2 Tbs taco seasoning, mixing well.
Remove from heat, add potato flakes, mixing until incorporated.
Press mixture into the bottom of a regular pie plate, then Bake the “crust” for 7-10 minutes until it just BARELY turns golden brown. In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Drain. Add Salsa & remaining taco seasoning. Cook until bubbly.
Pour into crust. Bake for 15 minutes, or until crust is golden brown.
Let cool for 5 minutes. Top with cheese, lettuce, and tomatoes, black olives, jalapeno slices, etc