Heat oven to 350*.
Combine all ingredients (except chips) in a mixing bowl.
Fill Tostitos Scoops with filling and place on a cookie sheet. They may be placed closely together.
Bake for 6-7 minutes, till cheese melts. Good appetizer for football games in the fall.
Cube and boil chicken in water and chicken stock.
While chicken is cooking (15 min) chop onion, garlic and veggies, and measure corn and salsa.
Add onion, veggies, corn, salsa, chili powder, garlic. Cover and bring to a boil and let simmer uncovered for 20-30 minutes.
Taste and add salt and pepper (extra chili powder) to your liking.
Ladle into bowls and top with tostitos and shredded mozzarella cheese. Enjoy!
Mix well and refrigerate overnight to blend the flavors.
To serve, spoon into Tostitos Scoops (13 scoops = approximately 3 WW points).
ake one or two) unbroken Tostitos scoops from the bag.
Using
edium bowl combine crushed (frito)tostitos scoops,dry instant pototoes,parsley flakes
Mix first 4 ingredients then add chopped onion & green pepper.
Refrigerate.
Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
pour hot mixture over beans.
refrigerate at lwast 2 hours (overnight is better).
drain before serving.
serve with Tostitos Scoops.
Lay your scoops out on a foil lined
1) In a pot combine oil, vinegar, and sugar.
2) Bring to boil to melt sugar, then cool.
3) Drain and rinse the cans of beans and corn in a large mixing bowl.
4) Mix the diced vegetables together with the beans and corn.
5) Pour cooled liquid over and refrigerate at least 2 hours.
6) Drain to serve. Serve with tortilla scoops.
lat oven pan. Place the Tostitos scoop cups facing up in
Preheat Oven to 375.
Brown sausage and drain well on paper towels.
Return sausage to skillet and stir in cream cheese until melted.
Remove from heat and cool slightly.
Stir in ranch dressing and sharp cheddar cheese.
Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet.
Bake 8 to 12 minutes, or until cheese is melted and bubbly.
TIP - Use the best-shaped Scoops (i.e., those that are
br>Place half of the Tostitos in large bowl, add half
Mix first 6 ingredients and spread in bottom of a deep pie plate.
Place lettuce, onion, tomato and green pepper on top. Sprinkle with cheese.
Serve with Tostitos.
Mix all ingredients and spread each chip with cheese mixture. Place 10 to 12 Tostitos on serving plate.
Microwave at 50% power for 1 minute or until cheese is melted. Serve warm. Give dish 1/4 turn during cooking.
cut up chicken and cook till done. add taco seasoning, minced onion and water. simmer 5-10 minutes. cool and shred up.
Place teaspoonful and fill each scoop with chicken, dollop a 1/4 teaspoons or so ranch (or can sub. sour cream.) dressing on each. sprinkle shredded cheese on next and red peppers if desired. bake to melt cheese at 350 degrees about 10 minutes.
You can use your imagination and use ground beef instead or maybe even try your favorite dip, chili or refried beans and salsa in the scoops! Enjoy.
o stronger chips are best. Tostitos Gold or scoops work best.
Mix all ingredients together.
Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
Serve with Tostitos Scoops or whatever chips you prefer.
Mix well. Let set couple hours. Serve with chips or Tostitos. Good in Fritos or Tostitos Scoops.
Mix all ingredients together in a bowl.
Cover and refrigerate 24 hours ahead.
Serve with corn chip scoops or Tostitos scoops.
up creamy peanut butter, 5 scoops Bite Rich chocolate protein powder