Mexican-style appetizer
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | 10 1/2 oz condensed bean with bacon soup |
| 1 | pack | Taco seasoning Mix |
| ¼ | teaspoon | Hot Pepper Sauce |
| 1 | cup | Sour Cream |
| 1 | can | Chopped Green Chillies; (drained) |
| ½ | cup | FLAVOURING * |
| 1 | cup | SHREDDED CHEESE ** |
| ½ | cup | TOPPER *** |
| ½ | cup | Chopped Tomato |
| DIPPER **** | ||
Directions
* FLAVOURINGS to choose from are: sliced pimento-stuffed olives, diced cooked ham, diced avacado or diced pepperoni ** SHREDDED CHEESES to choose from are: Longhorn, Monterey Jack, Cheddar or Mozzerella.
*** TOPPERS to choose from are: alfalfa sprouts, chopped green pepper, shredded lettuce or chopped celery with leaves.
**** DIPPERS to choose from are: tortilla chips, pita bread--torn and toasted, celery sticks or sliced jicama 1. In small bowl, combine soup with taco seasoning mix and hot pepper sauce; stir until blended. On large serving plate, spread mixture into a 6-inch round. Spread sides and top of bean mixture with sour cream to cover.
2. Layer chilies, FLAVOURING, CHEESE, TOPPER and tomato over sour cream.
Cover; refrigerate until serving time, at least 4 hours. Surround with DIPPER.
Tip: Jicama is a Mexican vegatable that is becoming more readily available in U.S. markets. It is shaped like a turnip, has a brown skin, and may be cooked or eaten raw. To prepare, simply peel jicama and cut int thin slices or strips.
Posted to MM-Recipes Digest by "Sharon Wills" <willsfam@...> on Oct 16, 1998, converted by MM_Buster v2.0l.