Combine all ingredients except chips; mix well.
Refrigerate overnight.
Serve with tortilla and corn chips.
This keeps well in refrigerator for up to 5 days.
In a large saucepan mix broth, salsa, dried tomatoes and cumin.
Bring to a boil, reduce and simmer for 10 minutes or until tomatoes are tender.
Mix in 2 tsp of the cilantro and 2 tsp of lime juice.
Ladle into 4 bowls.
Divide equally among the 4 bowls the remaining cilantro, tortilla chips, corn, avocado and cheese.
Offer sour cream if you wish.
Spread softened cream cheese on a plate. Top with salsa. Sprinkle shredded Cheddar cheese over top of salsa. Serve with tortilla or corn chips. Great on football game days.
Brown meat and onion in a large skillet.
Add rest of ingredients.
Turn into a greased casserole dish and top with corn bread mixture.
Bake at 350\u00b0 for 20 minutes or until bread is done.
Preheat oven to 350\u00b0F.
Mix cream cheese, black beans, corn, cilantro, Rotel, 1 1/2 cups of cheese, garlic powder, chili powder, cayenne, and cumin in a square 8x8 inches glass dish.
Cook at 350\u00b0F for 10 minutes and then stir.
Return to oven and cook for about 10-15 more minutes.
Remove from oven, stir and put remaining cheese on top.
Serve hot with tortilla or corn chips.
Preheat oven to 350\u00b0F.
Cook ground sirloin and onions in a saute pan over medium heat until beef is browned. Season with chili powder, cayenne, salt, and pepper.
In a large bowl combine garlic, beans, tomato sauce, olive oil, and cider vinegar. Add the beef, corn, and all but a handful of the cheese. Mix well and transfer to a 3 quart dish and bake 35-40 minutes, or until bubbly. Remove from oven and top with reserved cheese. Bake an additional 10 minutes. Let stand for 5 minutes. Serve with tortilla or corn chips.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles.
Combine mayonnaise with pickle juice and sugar.
Drizzle over salad and toss before serving.
Will keep several days in refrigerator.
In medium bowl, blend mayonnaise and ranch dressing.
Stir in remaining ingredients.
Serve chilled or at room temperature. Great with tortilla or corn chips.
Brown ground beef; drain and add picante sauce and corn (also add Ranch Style beans). Mix and place in baking dish.
Top with grated cheese.
Pour prepared corn bread mix on top and bake at 400\u00b0 for 20 to 30 minutes. Serve with salad.
Crumble corn bread.
Layer corn bread, bacon, green peppers, onions, tomatoes and pickles in a large bowl.
Sprinkle with salt and pepper.
Combine mayonnaise, pickle juice and sugar in small bowl; blend well.
Spoon over salad; toss lightly just before serving.
Refrigerate until ready to serve.
Mix all ingredients together in a large bowl and serve with tortilla or corn chips.
Can be chilled 24 hours before serving.
Brown beef and onion in oil.
Add tomatoes, chili powder, Worcestershire sauce and salt.
Simmer 15 minutes.
Add kidney beans.
Pour chili mix into 9 x 9-inch casserole dish.
Top with corn bread mixture (thin if needed).
Bake 20 minutes at 425\u00b0.
Crumble corn bread into a large bowl.
Add remaining ingredients.
Mix together; chill.
vocado shredded cheese, and crisp tortilla strips.
Serve immediately.
char corn on grill pan.
Fold
To make tortillas: Combine tortilla flour and water in a
I didn't think the recipe needed salt at all.
Note: Tortilla recipe yields 8-10.
FLOUR
Place all ingredients except the tortilla strips / chips and shredded cheese into the crockpot, and let cook until desired temperature is reached. Garnish each bowl of soup with the shredded cheese and tortilla strips.
Inspect corn on the cob and remove