Tag Archives: cheese

Taco Dip

  By Rachel | February 6, 2012 - 9:11 pm | Recipes
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All right, I know you all are getting ready for your superbowl parties tomorrow.  Head out to the store or scrounge in your cabinets and pull together these ingredients for an awesome dip to serve with your favorite chips.  This has been a family favorite of ours for years- I got this recipe from my Mom.

Ingredients:

  • 8 oz. can bean dip
  • 8 oz. cream cheese
  • 8 oz. sour cream
  • 1 lb ground beef
  • 1 package Taco Seasoning
  • 1/4 c. water (add water slowly, may not need it all)
  • 1-2 Tomatoes, finely chopped
  • 1 sm. onion (optional) chopped as fine as you desire
  • Black Olives (optional)
  • Guacamole (optional)
  • 3 cups cheddar cheese (any kind of cheese will work and use amount you wish)
  • Your favorite Chips for dipping

Method:

Preheat oven to 325.

Mix bean dip, cream cheese, and sour cream- layer in the bottom of 9×13 pan.  Brown meat, drain.  Add taco seasoning and water to meat and mix.  Layer meat over cream cheese layer. Chop tomatoes and onion, layer over meat mixture.  Add any other extras- black olives, guacamole.  Top everything with layer of cheese.

Put in oven and warm until cheese melts and heated all the way through.  Eat and Enjoy!

Tamale Pie

  By Rachel | February 5, 2012 - 5:06 am | Recipes
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This is another recipe brought to you by Crockin’ Girls.  The first time we had this dish, we had our first week of really cold weather and this was the perfect warm, soothing meal.  And, of course, the most important test- the kiddos loved it.  I made a few changes and will make a note of that in the recipe.

Ingredients:

1/2 pound lean ground beef

1 medium onion, chopped (1/2 cup)

2 cups red kidney beans (from 19-oz can), drained, rinsed (**I used black beans instead)

1 can (10 ounces) enchilada sauce (**my kids don’t like spicy so we got mild sauce)

1 pouch (6.5 ounces) cornbread & muffin mix

1/3 cup milk

2 tablespoons margarine or butter, melted

1 egg

1/2 cup shredded Colby-Monterey Jack cheese (2 ounces)

1 can (4.5 ounces) chopped green chilies, undrained

1/4 cup sour cream

4 medium green onions, chopped (1/4 cup) (**not an essential ingredient- I have left it out)

Directions:

1. In nonstick skillet, cook beef and onion over medium heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in beans and enchilada sauce.

2. Place beef mixture in 3 1/2- to 4 1/2-quart slow cooker. In medium bowl, stir cornbread mix, milk, margarine and egg just until moistened (batter will be lumpy). Stir cheese and chiles into batter. Spoon over beef mixture in slow cooker.

3. Cover and cook on low heat setting 5 to 6 hours or until toothpick inserted in center of cornbread comes out clean.

Serve with sour cream and green onions.