27529 most layer mexican dip Recipes

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

lettuce, shredded, bean dip, picante sauce or 1/4 cup taco sauce, avocado dip, sour cream, cheddar cheese, shredded, green onions, sliced, pitted ripe olives, sliced, tomato, chopped and seeded, tortilla chips or 16 cups crackers

ripe avocados, peeled and mashed, fresh lemon juice, garlic salt, black pepper, hot sauce, sour cream, mayonnaise, taco seasoning mix, four 9-oz cans frito-lay bean dip, picante sauce, chopped onions or 1 cup green onion, tomatoes, chopped, pitted black olives, drained, sliced jalapeno pepper (optional), sharp cheddar cheese, grated, monterey jack cheese, grated

cream cheese, softened, spicy black bean dip, shredded mexican cheese blend, toppings: sliced green onions , chopped tomatoes, sliced black olives, assorted tortilla and corn chips

mexican veggie toss, chopped fresh cilantro, chopped green onions, red wine vinegar, salt, chopped garlic, cumin, tortilla chips

mexican cornbread mix, egg, buttermilk, carton sour cream, mayonnaise, ranch dressing mix, green bell pepper chopped, red bell pepper chopped, tomatoes chopped, green onions chopped, canned pinto beans rinsed and drained well, canned whole kernel corn drained well, bacon cooked crisp and crumbled, grated sharp cheddar cheese

mexican frittata, dozen large eggs, grated gruyere cheese, extra virgin olive ooil, butter, andouille sausage , cut into 1/2 inch pieces (or other smoky-spicy sausage), onion, thinly sliced, button mushrooms, stems trimmed off and sliced, green chiles, drained, baby spinach leaves, washed, salsa cruda (below ), sour cream, salsa cruda, roma tomatoes , quartered lengthwise and seeded, red bell pepper, cored, seeded and quartered, fresh cilantro leaves, garlic, chopped, ground cumin, cayenne, evoo, salt

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican chocolate, broken into pieces, whipping cream, light brown sugar, salt, butter

refried beans, sour cream, mayonnaise, salsa , as hot as you like, shredded cheese (i usually use colby-jack), sliced black olives, white and corn tortilla, cut into 6 pieces (like chips), canola oil

refried beans, frito bean dip, guacamole dip, mayonnaise, taco seasoning, shredded jack and cheddar cheeses, sliced black olives, chopped tomatoes, scallions, i cup sour cream

bean dip, guacomole (2 if small container), queso cheese dip, salsa, sour cream

refried beans, chili, cream cheese, softened, cheddar cheese, grated, green onions, sliced thinly

ground turkey or beef, onion, chopped, divided, tomato sauce, sugar, chili powder, salt, pepper, refried beans, tomatoes, seeded and chopped, green pepper, finely chopped, sour cream, shredded mexican cheese blend, corn chips

frito bean dip, avocadoes, mashed and whipped, black chopped ripe olives, green onions, chopped, tomato, seeded and diced, grated cheddar cheese, extra virgin olive oil