cotija cheese, mango and black bean salsa. Serve with a side of
Brown hamburger meat; drain well.
Add taco seasoning and salsa dip.
Simmer 10 minutes.
Stir in Velveeta; let melt. Serve with tortilla chips or corn chips.
To keep warm, put in crock-pot.
May be frozen or kept in refrigerator.
Put cheese dip in with salsa dip and stir. Put in sour cream and stir until orange-red.
Paint the butter on the top of each tortilla paying attention to the outer edges, stack one tortilla on top of the other,press together& place the three tortillas on your pizza pan or pizza baking stone.
Preheat oven to 400\u00b0F.
Spread on the Black Bean Salsa, bring it out to the edges.
Spread on the crab and prawns.
Sprinkle on the dried onions and garlic.
Then add the cheese, distributing it evenly.
Pop into the pre heated oven for 20 minutes or until the cheese is bubbly and starting to brown.
Enjoy (I hope).
ake the salsa, rinse the beans in plenty
Spread cream cheese in bottom of 8-in baking dish.
In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese.
Pour salsa over beans.
Sprinkle cheese on top.
Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.).
Garnish with black olives and tomatoes. Serve with tortilla chips.
Put cheese and salsa dip in a microwavable bowl.
Cook until cheese melts and can be mixed well.
Add beans and heat until well blended.
Serve warm and with tortilla chips or corn chips.
Mix all ingredients except shrimp and salsa in a medium glass or plastic bowl.
Stir in shrimp; let stand 15 minutes.
Prepare salsa.
Cook shrimp in 10\" skillets over medium-high heat about 5 minutes, turning shrimp once, until shrimp are pink and firm.
Divide salsa among 4 plates.
Arrange shrimp on salsa.
Garnish with lime slices.
Brown hamburger and drain. Place back in pan and add taco mix. In crock-pot, add cheese `n' salsa dip and Pace chunky salsa; heat on high. Add hamburger to crock-pot and heat for a while. Serve with tortilla chips.
Microwave sausage and onion for 6 to 7 minutes, or until sausage is cooked.
Drain off grease.
Add tomato sauce and salsa; mix well.
Place Gouda cheese in a 10-inch pie plate or a shallow 1 1/2-quart serving dish.
Pour salsa mixture over cheese. Microwave 5 to 6 minutes, or until hot and cheese melts.
Serve with your favorite corn chips.
Brown hamburger and drain; place into a crock-pot.
Pour in the salsa dip.
Dice both bars of cheese and put into the crock-pot also.
When all the cheese has melted, pour over chips or serve out of the crock-pot.
br>Spread bean paste on tortilla. Layer on veggies, salsa, and cheese
Mash avocado in a bowl using a fork until smooth. Stir salsa, mayonnaise, lime juice, chili powder, cumin, and garlic powder into mashed avocado using a fork. Gradually stir refried bean into dip. Refrigerate until chilled, at least 30 minutes.
Mix all ingredients.
Add more or less sour cream and salsa to achieve your desired texture.
Chill.
Use as a dip or spread.
Rinse and drain beans.
Add frozen corn (it will thaw in the bowl).
Add can of tomatoes and the salsa.
Mix well.
Serve with the scoops.
NOTE: 4 points for 1 cup beans; 2 points for the corn; tomatoes and salsa are free; 15 Tostitos are 2 points; TOTAL--1 cup dip with the 15 Tostitos is 4 points.
nd salt, and 1 cup salsa, stir and heat through.
Combine all ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours
n 9-inch pie plate. Dip chicken into egg mixture and
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
Pour green tomatillo salsa in a saucer and cook