Posts Tagged ‘cheese’

Simple Seven Layer Dip

I did a Google search for “vegetarian seven layer dip” and found this recipe. I wasn’t too crazy about the lettuce or cooking the beans and the salsa together, so I went my own way. This is Melissa Fossum’s veggie-tastic dip, made just in time for Taco Tuesday.

Ingredients:

16 oz container sour cream

1 package taco seasoning

2 16 oz cans vegetarian refried beans (or 1 32 oz can, whatever floats your boat)

16 oz jar salsa

1/2 cup green onions, chopped

1 large tomato, copped

4 avocados, diced

2 cups shredded cheese

4 oz can sliced black olives

Bag of tortilla chips.

1. Mix the sour cream and taco seasoning in a separate container. Mix well, because lots of taco seasoning gathered in the corners of my container. Refrigerate when done.

2. Dice the tomatoes, avocados and green onions.

Mash the avocados in a separate container.

3. Make a layer of beans in a 11 x 13 inch pan. Spread the beans evenly.

4. Empty the entire jar of salsa on top of the beans.

5. The next layer is the sour cream/taco seasoning mixture. Smooth it out to another layer.

6. The next layer is cheese. I purchased a bag of Mexican cheese which was an even 2 cups, that worked out nicely.

7. Put the avocados on top. The recipe I was losely following asked for two avocados, this did not work out very well, this is why I think four is ideal. So much for presentation.

Fortunately, one of my friends isn’t the biggest avocado fan, so this worked out.

8. Olives! Woo…there’s an end in sight, this pan’s looking a little full.

9. Top it off with green onions.

10. Bring the dish to hungry friends who have tacos, cupcakes and wine.

The dish was a hit! It was a nice compliment to the other Taco Tuesday festivities.

Easy red enchiladas

Here’s a recipe for very simple enchiladas. ¬†All you need is a package of tortillas, a large can of enchilada sauce, a bag of shredded cheese, a large saucepan and a 9 x 13 pan.

1. Preheat the oven to 350 degrees.

2. Cover the bottom of the 9 x 13 pan with enchilada sauce.

3. Fill the saucepan about halfway full with enchilada sauce.

4. Coat each side of the tortilla in the saucepan.

5. Fill the tortillas with cheese.

6. Roll the enchiladas.

7. Repeat steps 4-6 until the 9 x 13 pan is filled with rolled enchiladas.

8. Cover the enchiladas with a coating of enchilada sauce.

9. Cover with cheese.

10. Bake for 30 minutes at 350 degrees.

11. Enjoy!

This goes great with beans, rice, and chips and salsa.

Next time I’m going to try this with chopped onions for a little crunch.