he rolled tortillas, then the Chili Con Queso.
Sprinkle lightly with grated
For queso: In a large pot, heat
rom heat.
Spread salsa con queso dip over crust to within
Cook rice according to package instructions until just tender.
Meanwhile, dry toast spices until fragrant. Add bolognese sauce and beans. Cook, stirring, until hot. Add fresh cilantro.
Serve chili con carne with rice and avocado. Garnish with reserved cilantro.
Slice bags of chips open along one side.
Spoon Chili con Queso over chips.
Top with lettuce, tomato, onion or pico de gallo. Enjoy!
In a medium saucepan, stir together Taco Bell brand salsa con queso, Taco Bell thick-n-chunky salsa, Taco Bell taco sauce and half the chopped bell peppers.
Cook and stir over medium heat until thoroughly heated.
Transfer to a serving bowl.
Sprinkle with remaining chopped bell peppers.
Serve with Taco Bell tortilla chips.
Makes 3 cups or 8 to 10 servings.
Takes 5 minutes.
o taste.
The Chile Con Queso.
Start by heating the
re golden.
Make the chili con carne: In a saucepan, cook
ix Saute Garlic and Onions, Chili Con Carne, Soup, Sour cream, Diced
Melt margarine in a large skillet.
Add ground chuck with salt and pepper; brown while stirring.
Add chili con carne with beans, tomatoes and onion.
Cook until done or simmer until ready to eat. Eat with soda crackers.
ive spice.
Mix salsa con queso with 1 package of shredded
Start by warming up the refried beans and salsa con queso in the microwave, then add the rest of the ingredients, stir.
Enjoy.
Preheat oven to 350 degrees.
In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
Stir until well blended.
Stir in hash brown potatoes until mixture is blended.
Place mixture into a glass oven proof 13x9-inch rectangular pan.
Bake for 1 hour.
Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.
Brown ground beef, onion and bell pepper.
Drain.
Add chunks of cheese on low heat until it melts.
Add garlic powder and chopped tomatoes with chilies.
Heat thoroughly.
Serve warm as chip and dip with Mexican tortilla chips.
rowned.
Add 2 tsp mexican chili powder,cumin, oregano and paprika
In a saucepan over medium heat, place soup, garlic salt and a small amount of milk to thin.
Break up soup and watch closely. Add drained chopped green chili to the mixture and reduce heat to simmer until heated through.
Serve as a dip or cover Mexican food dishes.
If cool from the refrigerator, fold into a meat loaf before baking, covering top of the meat loaf with medium salsa instead of ketchup.
Use corn chips (white or regular).
Melt margarine in large frying pan.
Saute onion until soft. Add chili peppers, tomatoes, garlic and coriander.
Serve for 1 hour.
Keep on very low heat and then add cheese cubes and heat until melted.
Serve warm with taco chips.
Place cheese cubes in 1 1/2-quart casserole.
Spoon chili over cheese until it is shielded.
Microwave on Medium-high (7) for 10 to 11 minutes.
Stir and serve with tortilla chips or a platter of raw vegetables.
Cook chicken.* Cool, debone and cut into bite size pieces. Combine soups, chicken broth and tomatoes. Mix with chicken in a 9 x 13-inch pan or baking dish. Crush Doritos into small pieces and stir in. Spoon salsa con queso on top and bake in 350\u00b0 oven for 30 minutes. I like to serve extra chips with it at the table.
Heat cheese and chili in a pot, stirring frequently, until cheese is completely melted.