Tex-Mex Layered Bean Salad
Preparation Time: 20 minutes
Chilling Time: up to 8 hours
Makes 8 to 10 servings (about 12 cups)
- 1 large red or yellow bell pepper, seeded and chopped
- 1/3 cup chopped red onion
- 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
- 1 cup shredded Mexican cheese blend
- 2 cans (15 ounces each) READ 3-bean salad, drained
- 1/2 cup low-fat mayonnaise
- 1/2 cup low-fat sour cream
- 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 1/2 cup crumbled tortilla chips (optional)
- 1 small avocado, sliced (optional)
- In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and 3-bean salad.
- Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
- Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.
Nutrition information (1/8 servings): 195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium;3584 IU Vitamin A; 149 mg calcium.
Note: READ 4-Bean Salad can be substituted for 3-Bean Salad.
Photo and recipe courtesy of READ Bean Salads (Seneca Foods Corporation).
Southwest Chicken and Rice Wraps
- 1 can (14 ounces) low-sodium chicken broth
- 2 cups Minute Brown Rice, uncooked
- 2 tablespoons Mrs. Dash® Salt-Free Extra Spicy Seasoning Blend
- 2 cups frozen southwest blend vegetables
- 2 cups cooked chicken, diced
- 4 whole wheat tortillas
- 1 cup low-fat cheddar cheese, shredded, optional
- 1/2 cup light sour cream, optional
- Bring broth to a boil in a medium saucepan.
- Add rice, seasoning blend, vegetables and chicken; stir. Cover, reduce heat to low and simmer 5 minutes. Remove from heat and let stand 5 minutes.
- Warm tortillas and divide rice mixture evenly onto tortillas. Top with cheese and sour cream, if desired, and roll into desired shape.
Prep Time: 20 minutes
Cook Time: 25 minutes
- 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
- 1/2 cup sour cream
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 2 cups chopped cooked turkey or chicken
- 1 can (about 4 ounces) chopped green chiles
- 8 flour tortillas (8-inch), warmed
- 1 cup shredded Cheddar or Monterey Jack cheese
- MIX soup and sour cream.
- HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
- SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
- SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4
Source: Campbell's Soup
- 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
- 1/4 cup olive oil
- 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
- 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
- 3 tablespoons sea salt or kosher salt
- 1/4 cup paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon dry oregano
- 1 tablespoon thyme
- 1 tablespoon fennel seed
- 1 tablespoon black pepper
- 1 tablespoon white pepper
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
Creamy Horseradish Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1 tablespoon green onions, finely minced
- 1/2 teaspoon sea salt or kosher salt
- Heat a cast iron skillet until very hot, in a well ventilated area.
- Brush steaks with olive oil.
- Coat each side of the steaks with 1 teaspoon of blackening seasoning.
- Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
- Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
- Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
- Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.
SOURCE: Omaha Steaks
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (10 ounces each) mild enchilada sauce
- 8 small corn tortillas (6-inch diameter)
- 3/4 cup (3 ounces) shredded jalapeño pepper cheese
- 1 tablespoon chopped fresh cilantro
- Dairy sour cream (optional)
- Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
- Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
- Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.
Preparation and Cooking Time
Makes 4 servings (serving size: 1/4 of recipe)
- 1 pound Bob Evans Original roll sausage
- 1 can (16 ounces) refried beans
- 1 can (4.5 ounces) chopped green chiles
- 1 package (1.25 ounces) taco seasoning mix
- 1 container (16 ounces) sour cream
- 1 jar (11 ounces) salsa
- 1 can (6 ounces) sliced black olives
- 1 large tomato, diced
- 1 bunch green onions, chopped
- 2 cups (8 ounces) shredded Mexican cheese blend
- Tortilla chips
- In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
- Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
- Serve immediately with chips. Refrigerate leftovers.
Notes, Tips & Suggestions
Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup sour cream
- 1 tablespoon water
- 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1/4 cup bacon, cooked and crumbled
- 2 tablespoons butter, melted
- HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
- MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
- BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.
Makes 24 appetizers
Source Hungry Jack
- 1-1/2 cups Nabisco Graham Cracker Crumbs
- 1 cup coarsely chopped Planters Pecans, divided
- 2 tablespoons granulated sugar
- 1/4 cup (1/2 stick) butter, melted
- 4 packages (8 ounces each) Philadelphia Cream Cheese, softened
- 1 cup firmly packed brown sugar
- 2 tablespoons flour
- 1 tablespoon vanilla
- 1/2 cup Breakstone's or Knudsen Sour Cream
- 3 eggs
- 1 bag (14 ounces) Kraft Caramels, divided
- 2 tablespoons water, divided
- Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350¿F for 10 minutes.
- Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
- Bake at 350°F for 40 minutes or until center is almost set.
- Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.
- Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.
15 minutes plus refrigeration
Makes 32 servings
- 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
- 1/2 cup sour cream
- 6 tablespoons lemon juice, divided
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) plus 1 tablespoon butter or margarine, softened and divided
- 1/4 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 3/4 cup chopped nuts
- 3 medium bananas, sliced and divided
- 1 (8-ounce) can sliced pineapple, drained and cut in half
- 10 to 12 maraschino cherries, drained and patted dry
- Additional chopped nuts for garnish
- 1 (1-ounce) square semi-sweet chocolate
- Preheat oven to 375°F. In medium bowl, combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla; mix well. Chill.
- In large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add flour and nuts; mix well.
- On lightly greased pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool.
- Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts.
- In small saucepan, over low heat, melt chocolate with remaining 1 tablespoon butter; drizzle over pie. Chill thoroughly. Store leftovers covered in refrigerator.
Makes one (12-inch) pizza
Notes, Tips & Suggestions
Tip: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten same day as assembled.
- 1 1/2 pounds lean ground beef
- 1 (1.25-ounce) package taco seasoning mix
- 1 (19-ounce) can ready-to-serve tomato soup
- 1 (16.3-ounce) can Pillsbury Grands! Refrigerated Buttermilk Biscuits
- 8 ounces (2 cups) shredded Cheddar cheese
- 2 cups shredded lettuce
- 2 tomatoes, chopped
- 1 cup thick and chunky salsa
- 1 (2.25-ounce) can sliced ripe olives, drained
- 1 (8-ounce) container sour cream
- 3 green onions, sliced, if desired
- Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat.
- Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.
- Bake at 375°F. for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly.
- Cut pizza into 8 squares. Top each with lettuce, tomatoes, salsa, olives, sour cream and onions.
Source: Pillsbury Grands! Biscuits