- 1 lb ground beef
- 1 can condensed tomato soup
- 1 cup salsa
- ½ C milk
- 6-8 fresh tortillas, cut into 1″ pieces, or ½ pkg tortilla chips
- 1 cup shredded Cheddar cheese
Preheat oven to 400. In skillet over medium-high heat, cook beef until browned, stirring to crumble meat. Pour off fat.
Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2 qt shallow baking dish. Cover.
Bake for 30 minutes or until bubbly. Sprinkle with remaining cheese.
Serves 4.
This is one of my all-time favorite party foods. For some reason, though, I always forget to buy the chips. Make sure you don’t do the same!
- 1 can bean dip, refried beans, or pureed black beans
- 1 avocado, diced* (or mashed in a bowl with a fork)
- 1 cup sour cream, with 2 tsp taco seasoning mix (1/2 packet) stirred in
- 1 1/2 cups shredded Cheddar and/or Monterey Jack cheese
- 2 med chopped tomatoes
- 2 green onions, chopped
- 1 4 oz can sliced black olives
- 1 bag corn chips
In a shallow dish (a pie plate will work well), layer above ingredients (except chips) in the order given. For best effect use a clear glass dish. Serve with chips.
*To dice an avocado, cut it in half and remove the pit. Slice into the flesh, not through the skin, making a grid pattern. Scoop out the flesh with a spoon.
- 2 tsp minced onion
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp cornstarch
- ½ tsp cumin
- ½ tsp dried red pepper
- ¼ tsp oregano
Brown 1 lb ground beef; drain. Add mix and 1/2 cup water. Simmer 10 minutes. Makes 4 servings.