Seven-Layer Bean Dip

February 12, 2010 at 2:02 pm (Appetizers, canned chopped green chiles, cheddar, cream cheese, fresh tomatoes, lettuce, mexican cheese blend, no-cook, pitted ripe olives, refried beans, refrigerator, salsa, Summer, taco seasoning mix, tortilla chips)

Prep Time: 20 minutes
Start to Finish: 20 minutes
16 servings.

16 oz canned refried beans
1.25 oz package taco seasoning mix
8 oz cream cheese, softened
4.5 oz canned chopped green chilies
1 C salsa, any variety
2 C shredded lettuce
2 C shredded cheddar or Mexican cheese blend
2.25 oz canned sliced ripe olives, drained (1/2 C)
1 medium tomato, diced (3/4 C)
Tortilla chips, if desired
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1. In medium bowl, stir together beans and taco seasoning mix. Spread mixture on large platter.

2. In another medium bowl, stir together cream cheese and chilies. Carefully spread over bean mixture.

3. Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

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Soft Bean Tacos

May 9, 2009 at 3:58 pm (Autumn, cheddar, flour tortillas, frozen corn, jalapeños, Main Dish, monterey jack cheese, oven, Quick Dishes, red bell peppers, salsa, scallions, spicy refried beans, stovetop, Summer, yogurt)

Makes 4 to 6 servings.

Before starting the tacos, microwave some sweet potatoes, allowing one per person. Cook them in batches of 2 (8 to 10 minutes on HIGH power). In addition, make a simple tossed salad.

8 (6″) flour tortillas
1/4 C water
1 small red bell pepper, chopped
1 C frozen corn, thawed
2 green onions, thinly sliced
1 small jalapeno, seeded and minced (optional)
16 oz canned spicy refried beans
1 C shredded cheddar or Monterey Jack cheese
Salsa for topping (optional)
plain yogurt for topping (optional)
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Preheat oven to 400 degrees. Wrap tortillas in aluminum foil and warm in oven.

In large saucepan, combine water and bell pepper. Cover and cook over medium heat 2 minutes. Add corn, green onions, jalapeno pepper and refried beans. Stir gently until mixture is heated through, about 5 minutes.

Remove tortillas from oven. Spread some of the filling on one half of each tortilla, then sprinkle with a small amount of cheese. Fold over and arrange on individual plates. Top with salsa and yogurt, if desired.

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