Beef Enchiladas
Beef Enchiladas
1 lb. ground beef
1/2 cup onion, chopped
2 cups Cookies Taco Sauce & Dip
1 - 8 oz. carton dairy sour cream
1 - 6 oz. can pitted ripe olives, drained and sliced
1 1/2 cups shredded cheddar cheese
10) 7 to 8-inch flour tortillas
Brown ground beef and onion in a large skillet; drain fat. Add 1/2 cup of the Taco Sauce, sour cream, olives, and 1 cup of the cheddar cheese. Divide mixture evenly among the tortillas. Roll up and put seam-side down in a 3-quart rectangular baking dish. Pour remaining 1 1/2 cups Taco sauce over tortillas. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, in a 350 degree oven for 20 minutes.
Beef Enchiladas
Beef Enchiladas
1 lb. ground beef
1/2 cup onion, chopped
2 cups Cookies Taco Sauce & Dip
1 - 8 oz. carton dairy sour cream
1 - 6 oz. can pitted ripe olives, drained and sliced
1 1/2 cups shredded cheddar cheese
10) 7 to 8-inch flour tortillas
Brown ground beef and onion in a large skillet; drain fat. Add 1/2 cup of the Taco Sauce, sour cream, olives, and 1 cup of the cheddar cheese. Divide mixture evenly among the tortillas. Roll up and put seam-side down in a 3-quart rectangular baking dish. Pour remaining 1 1/2 cups Taco sauce over tortillas. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, in a 350 degree oven for 20 minutes.
Caliente Chicken Wings
8 chicken wings
1 c. flour
1/2 tsp. cayenne
1 c. milk
1/2 c. Cookies Taco Sauce & Dip
1 egg
2 tsp cumin
2 c. cooking oil
Cut chicken wings apart. Discard tips. Beat milk and egg thoroughly. Dip wings into milk mixture to coat lightly. In plastic bag, mix flour, cumin and cayenne. Place milk-coated wings into bag and shake. Refrigerate for 30 minutes. Heat oil in electric frypan to about 400 degrees. Fry chicken wings for 7 minutes or until a golden brown. Drain on paper towels. Arrange on plate and cover with warmed Taco Sauce. Serve immediately. Yield: 2 to 4 servings.
Caliente Chicken Wings
8 chicken wings
1 c. flour
1/2 tsp. cayenne
1 c. milk
1/2 c. Cookies Taco Sauce & Dip
1 egg
2 tsp cumin
2 c. cooking oil
Cut chicken wings apart. Discard tips. Beat milk and egg thoroughly. Dip wings into milk mixture to coat lightly. In plastic bag, mix flour, cumin and cayenne. Place milk-coated wings into bag and shake. Refrigerate for 30 minutes. Heat oil in electric frypan to about 400 degrees. Fry chicken wings for 7 minutes or until a golden brown. Drain on paper towels. Arrange on plate and cover with warmed Taco Sauce. Serve immediately. Yield: 2 to 4 servings.
Cookies Mexican Chicken Casserole
1/2 c. margarine
1/2 c. flour
3 c. milk
1 can cream of chicken soup
1 can whole green chilies
8 oz. Mozzarella cheese, shredded
1 c. Cookies Taco Sauce & Dip
3 c. cooked, cut-up chicken
1 bag tortilla chips, crushed
Melt margarine in a large saucepan. Stir in flour. Add milk gradually, stirring until mixture cooks and thickens. Remove from heat. Add Taco Sauce, cream of chicken soup, and the cut-up chicken. Stir well. Line a greased 9x13-inch baking pan with half the crushed chips. Pour on half the chicken mixture. Top with the rest of the crushed chips. Then add the last of the chicken mixture. Slice the green chilies over the top. Bake 45 minutes in a 350 degrees oven. Take out and spread the cheese over the top. Return to oven and bake until golden brown. Remove and let stand 5 minutes before serving. Yield: 4 to 6 servings.
Cookies Mexican Chicken Casserole
1/2 c. margarine
1/2 c. flour
3 c. milk
1 can cream of chicken soup
1 can whole green chilies
8 oz. Mozzarella cheese, shredded
1 c. Cookies Taco Sauce & Dip
3 c. cooked, cut-up chicken
1 bag tortilla chips, crushed
Melt margarine in a large saucepan. Stir in flour. Add milk gradually, stirring until mixture cooks and thickens. Remove from heat. Add Taco Sauce, cream of chicken soup, and the cut-up chicken. Stir well. Line a greased 9x13-inch baking pan with half the crushed chips. Pour on half the chicken mixture. Top with the rest of the crushed chips. Then add the last of the chicken mixture. Slice the green chilies over the top. Bake 45 minutes in a 350 degrees oven. Take out and spread the cheese over the top. Return to oven and bake until golden brown. Remove and let stand 5 minutes before serving. Yield: 4 to 6 servings.
Mexican Goulash
Mexican Goulash
1 lb. ground beef
1 large onion, chopped
3 cups cooked elbow macaroni
1 - 14 1/2 oz. can diced tomatoes
1 - 10 3/4 oz. can condensed tomato soup
1 - 10 3/4 oz. can condensed cream of mushroom soup
1 cup Cookies Taco Sauce & Dip
Cook ground beef and onion in a large skillet; drain fat. Stir in macaroni, undrained tomatoes, condensed soups, and Taco Sauce. Heat through, stirring occasionally.
Mexican Goulash
Mexican Goulash
1 lb. ground beef
1 large onion, chopped
3 cups cooked elbow macaroni
1 - 14 1/2 oz. can diced tomatoes
1 - 10 3/4 oz. can condensed tomato soup
1 - 10 3/4 oz. can condensed cream of mushroom soup
1 cup Cookies Taco Sauce & Dip
Cook ground beef and onion in a large skillet; drain fat. Stir in macaroni, undrained tomatoes, condensed soups, and Taco Sauce. Heat through, stirring occasionally.
Taco Dip
Taco Dip
18 oz. Cookies Mild Taco Sauce
8 oz. cream cheese, softened
16 oz. refried beans
10 oz. colby cheese, shredded
1 1/2 cups Cookies Salsa, Mild or Medium
Mix cream cheese and Cookies Taco Sauce together until mixture is smooth. Evenly spread on a 12x12 platter, refried beans and then spread cream cheese mixture over top of refried beans. Layer with cheese, and Cookies Salsa. Serve with corn chips. Best when chilled before serving.
Taco Dip
Taco Dip
18 oz. Cookies Mild Taco Sauce
8 oz. cream cheese, softened
16 oz. refried beans
10 oz. colby cheese, shredded
1 1/2 cups Cookies Salsa, Mild or Medium
Mix cream cheese and Cookies Taco Sauce together until mixture is smooth. Evenly spread on a 12x12 platter, refried beans and then spread cream cheese mixture over top of refried beans. Layer with cheese, and Cookies Salsa. Serve with corn chips. Best when chilled before serving.
Warm Layered Taco Salad
Warm Layered Taco Salad
1 1/2 lbs. ground beef
1 cup chopped green sweet peppers
1/2 cup chopped onion
1 - 15 oz. can chili beans with chili gravy
1 - 10 oz. can enchilada sauce
1 - 8 oz. can tomato sauce
1 cup Cookies Taco Sauce and Dip
1 - 10 oz. bag corn chips
1 cup shredded mozzarella cheese
4 cups shredded lettuce
2 cups chopped tomatoes
Brown ground beef with peppers and onions. Add chili beans and cook until hot. In a large microwave-safe glass bowl, mix enchilada sauce, tomato sauce, and Taco Sauce. Microwave on 100% power (high) for 4 minutes. In a large salad bowl, layer corn chips, meat mixture, cheese, lettuce, and tomatoes. Pour sauce mixture over everything and toss lightly.
Warm Layered Taco Salad
Warm Layered Taco Salad
1 1/2 lbs. ground beef
1 cup chopped green sweet peppers
1/2 cup chopped onion
1 - 15 oz. can chili beans with chili gravy
1 - 10 oz. can enchilada sauce
1 - 8 oz. can tomato sauce
1 cup Cookies Taco Sauce and Dip
1 - 10 oz. bag corn chips
1 cup shredded mozzarella cheese
4 cups shredded lettuce
2 cups chopped tomatoes
Brown ground beef with peppers and onions. Add chili beans and cook until hot. In a large microwave-safe glass bowl, mix enchilada sauce, tomato sauce, and Taco Sauce. Microwave on 100% power (high) for 4 minutes. In a large salad bowl, layer corn chips, meat mixture, cheese, lettuce, and tomatoes. Pour sauce mixture over everything and toss lightly.
