Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
tyle, immediately.
*For the Guacamole: In a small mixing bowl
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
b>Recipe #227901.Tomatillo Salsa.
Two hours before:
Prepare Recipe #51532 Guacamole
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
he mixture.
It is best to make this one day
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel and
Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
Heat tacos shells in microwave 20 seconds.
Shred lettuce and dice tomatoes.
Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.
br>Spread 2 tortillas with guacamole and place on chicken mixture
dorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
hick mixture so it's best if you only spread one
Place all ingredients in a bowl and blend with hand blender until smooth.
Or mush ingredients well with fork if you prefer your guacamole chunky.
Serve with tortilla chips or as a side to enchiladas or other Mexican dish.
ith a little whipped cream (recipe follows) or cinnamon on top
Prepare the Pico De Gallo and set aside.
Prepare the Guacamole; cover tightly with plastic wrap and set aside.
br>Dollop or spread the guacamole carefully over the sour cream
Peel avocados and mash with a fork, removing pit.
Add salsa, increasing to as much as 1/2 cup salsa, depending on
your taste. Best if served immediately.
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
Cook on HIGH for 7 to 8 hours until the beef tripe and pig's foot is cooked very tender.
Add more Menudo Mix and salt if desired to your taste.
Garnish individual bowls of menudo with lime juice, chopped onions and chopped cilantro leaves.
Enjoy with guacamole salad and corn or flour tortillas. Bon Appetit!