191 layered cream cheese salsa Recipes

ground beef, onion, chopped, taco seasoning mix, refried beans, shredded cheddar cheese, salsa, tortilla chips, chopped iceberg lettuce (optional), chopped green onions (optional), diced tomatoes (optional), shredded cheddar cheese (optional), diced avocado (optional), sour cream (optional), taco sauce (optional)

philadelphia cream cheese, softened, thick n chunky salsa, mexican style shredded cheese, bean ready to eat, chopped cilantro, sliced green onions, sliced pitted ripe olives, coarsely chopped avocados

fat-free refried beans, black beans, rinsed and drained, reduced-fat sour cream, bottled salsa, preshredded reduced-fat mexican blend or cheddar cheese, chopped cilantro (optional)

spicy fat-free refried beans, ripe avocados, sour cream, divided, salsa (i use pace medium), minced onions, lemon juice, shredded cheddar cheese (i buy the pre-shredded bag of unseasoned mexican cheeses), tomatoes, diced, scallions, chopped, sliced black olives , if you can stand them, i don tsp use them, he he

salsa : storebought or, quick home made, roma tomatoes, chopped white onion, hot sauce to taste, chopped fresh cilantro if desired, gaucamole, storebought or, quick homemeade, ripe avocadoes, lime juice, salt and pepper, bean dip : storebought, red or black beans, drained rinsed, mashed, leftover peprared new oleans red beans, liquid smoke to taste, sour cream, cheese : shredded as you like: swiss, cheddar etc, chopped parsley , cilnatro or basil or sprinkled paprika, crackers , nachoes, doritoes, corn chips etc

refried beans, chopped garlic, green onions, finely chopped, salsa (mix with beans), cooked ground beef, chili powder, salsa (mix with meat), shredded cheddar cheese, salsa (as a layer itself), avocados, pitted and peeled, chopped cilantro, chopped red onions, lime juice, salt, sour cream, tortilla chips

black beans (drained not rinsed ), jalapenos , roasted (ribs and seeds removed and chopped), onion, chopped fine, salsa, garlic, minced, chili powder (more according to taste), cumin, salt, pepper, frozen corn, onion, chopped, yukon gold potato (peeled and diced ), minced garlic, flour, butter, light cream, vegetable broth (if you want it a bit thinner, just add a little more broth), cream cheese, fresh parsley, chopped fine, scallions, chopped fine, red pepper flakes, salt, pepper, chorizo sausage, sauteed (mexican chorizo not spanish, cured chorizo), avocado, diced in 1/2-inch pieces, sliced black olives, lime (1/2 for the avocado, the remaining 1/2 squeezed on the soup), salt, pepper, monterey jack pepper cheese, fresh cilantro, fine chopped, tortilla chips

lean ground beef, cumin, dried oregano, thick & chunky salsa (medium or hot ), raisins (plumped in hot water), light cream cheese spread, softened, nonfat sour cream, crushed pineapple, well drained, chopped green onion, chopped pimiento or 1/4 cup red pepper

cream cheese (softened ), chili , i use hormel turkey (no beans), salsa (or picante sauce), mexican cheese, shredded

cream cheese, softened, salsa, shredded sharp cheddar cheese, sliced green onion, assorted cracker

low-fat cream cheese (block, not tub, diet is fine ), fat-free miracle whip (or mayo plus miracle whip from mayonnaise additive), salsa (i use medium hot ), diced tomato, shredded lettuce, shredded low-fat cheddar cheese

cream cheese, refried beans, premade guacamole, chunky salsa, shredded cheddar cheese, diced fresh tomato, sliced black olives (rinsed and drained )

cream cheese , room temperature until softened, mayonnaise, salsa, cheddar cheese, shredded, green onions, chopped, tomato, seeded and chopped, cilantro (optional), jalapeno (optional)

fat-free refried beans, black beans, rinsed and drained, reduced fat sour cream, bottled salsa, preshredded reduced fat mexican blend or cheddar cheese, cilantro (optional-as a garnish )

spicy refried beans, ripe avacados, sour cream, divided, salsa, minced onions, lemon juice, shredded cheddar or mexican cheese, tomatoes, diced, scallions, chopped, sliced black olives , optional

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

cooked shrimp, peeled and chopped, cream cheese, sour cream, worcestershire sauce, fresh lemon juice, garlic clove, minced, canned green chilies, mango salsa, green onion, black olives, sliced, chopped fresh cilantro leaves, monterey jack cheese (finely shredded )