he rolled tortillas, then the Chili Con Queso.
Sprinkle lightly with grated
For queso: In a large pot, heat
br>Knead the dough gently for 20 seconds (about 6 turns
Slice bags of chips open along one side.
Spoon Chili con Queso over chips.
Top with lettuce, tomato, onion or pico de gallo. Enjoy!
nd broil on each side for a total of about 15
rom heat.
Spread salsa con queso dip over crust to within
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.
utter for a few minute.
Mix Saute Garlic and Onions, Chili Con
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.
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.
eat. Cook beef, in batches, for 4-5 mins or until
Heat cheese and chili in a pot, stirring frequently, until cheese is completely melted.
Cook rice, jalapenos and onion together until rice is fully cooked.
Drain water off rice if needed.
Then mix sour cream into rice.
Then put in casserole dish in 2 layers.
After first layer, top with queso dip and grated cheese.
Then put the second layer on and top once more with queso dip and grated cheese.
Cook until cheese melts.
In a Dutch oven combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar, and salt to taste.
Heat to boiling and reduce heat.
Simmer, covered for 30 minutes and remove from heat.
Add cheese and stir until melted.
Serve with sour cream and garnish with cilantro.
Layer all ingredients in order, ending with cheese.
Sprinkle with chili powder.
Bake in 350\u00b0 oven for 30 minutes or until bubbling gently.
Cool slightly and serve with chips.
Heat the oil in a saucepan and brown the ground beef. Add the onion, garlic, tomatoes and peppers and fry for 3 minutes. Add 1 cup water and stir in the chili con carne mix. Bring to the boil and simmer over a low heat for 5 minutes, stirring occasionally.
Add the kidney beans and sweet corn and season with salt and black pepper. Garnish with parsley and serve with warm tortillas.
In a 1 1/2-quart casserole, stir together cheese and chili. Microwave on Medium-high (7) for 9 to 11 minutes, stirring after 5 minutes. Stir well and let stand a few minutes before serving. Serve with tortilla chips.
To make the first batch, mix cheese, chili, onions, chili peppers and chips.
Cook on low for approximately 2 hours.
Place chili, cream cheese, scallions, and cilantro in a small pot over low heat and cook until hot and cheese melts to combine with chili.
Transfer to a bowl and serve with pretzel rods and/or chips for dipping.
In a Dutch oven, combine tomatoes, undrained pinto and kidney beans, drained garbanzo beans and hominy, tomato paste, undrained chili peppers, onions, zucchini, chili powder, cumin, garlic powder, sugar and salt to taste.
If desired, heat to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Remove from heat. Add cheese; stir until melted.
Serve with sour cream and garnish with cilantro, if desired.