Southwestern Chicken Dip
Mexican Garden Salad
Tamale Pie
Mexican Casserole
Chili Corn Bread Salad
South of the Border Lasagna

 Mexican overtures

Try one of these dishes as a meal in itself

Southwestern Chicken Dip
1 lb. Velveeta tight cheese, chopped
1 (10 oz.) can Rotel diced tomatoes and green chilies, drained
1 (6 oz.) pkg. Southwestern seasoned or grilled chicken breast strips, chopped
¼ cup green onions, chopped
1 tsp. ground cumin (optional)
Mix all ingredients in large microwavable bowl. Microwave on high 6 to 7 minutes or until Velveeta is melted, stirring every 3 minutes. Serve with assorted cut-up vegetables or baked tortilla chips. Yields 28 servings 2 tbls. each. Sylvia Bruckerhoff, Hermann, Mo.
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Mexican Garden Salad
1 lb. ground beef
2 cups thick and chunky salsa, divided
¼ cup water
1 (1 oz.) pkg. taco seasoning mix
1½ heads iceberg lettuce, shredded
3 cups broccoli florets
1 small red onion, thinly sliced
1 medium carrot, shredded
1 large tomato, chopped
1 (4 oz.) can green chilies, chopped and drained
1 cup shredded Cheddar cheese
1 cup sour cream
Tortilla chips (optional)
In a skillet, brown ground beef; drain grease. Add 1 cup salsa, water and taco seasoning; bring to a boil. Reduce heat and simmer for 20 minutes; cool. In a 3- to 4-quart glass bowl, layer the lettuce, broccoli, onion, carrot and tomato. Top with green chilies, beef mixture and cheese. Combine sour cream and 1 cup salsa; serve with salad and tortilla chips if desired. Yields 6 to 8 servings. Lorene C. Gingerich, Clark, Mo.
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Tamale Pie
2 lbs. ground beef
2 medium green or red peppers, seeded and chopped
1 medium onion, chopped
1 (11oz.) can nacho cheese soup
1 (2.25 oz.) cans ripe olives, diced
1 (8 oz.) jar chunky salsa
¼ cup water
2 (8 oz.) pkgs. Jiffy corn muffin mix
¾ cup shredded Colby Jack cheese
Preheat oven to 350°. In a skillet, cook ground beef, peppers and onion until meat is browned; drain grease. Stir in soup, olives, salsa and water; bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Prepare corn muffin mix as directed. Grease a 9x13-inch baking dish. Spread 1 box of batter on bottom of dish. Spoon hot meat mixture on top. Spread second box of corn muffin mix on top of meat mixture. Bake 30 to 35 minutes. Remove from oven and top with shredded cheese. Yields 8 servings. Marlo Bockting, Morrison, Mo.
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Mexican Casserole
1 lb. ground beef
1 medium onion
1 (1 oz.) pkg. chili seasoning
1 (12 oz.) pkg. Doritos
1 (16 oz.) can refried beans
1 (10 oz.) can Rotel tomatoes
1 (8 oz.) pkg. sharp cheddar cheese
1 (10 oz.) can cream of chicken soup
1 (8 oz.) pkg. mozzarella cheese
Cook hamburger and onion; drain and add chili seasoning. Layer hamburger mixture, Doritos, refried beans, tomatoes, cheddar cheese, chicken soup and mozzarella cheese. Bake at 350° for 30 minutes. Yields 6 to 8 servings. Ammon E. Miller, Clark, Mo.
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Chili Corn Bread Salad
1 (8.5 oz.) pkg. corn bread/muffin mix
1 (4 oz.) can chopped green chilies, undrained
tsp. ground cumin
tsp. dried oregano
1 cup mayonnaise
1 cup sour cream
1 (0.4 oz.) pkg. ranch salad dressing mix
2 (15 oz.) cans pinto beans, drained and rinsed
2 (15.25 oz.) cans whole corn, drained
3 medium tomatoes, chopped
1 cup green pepper, chopped
1 cup green onions, chopped
10 bacon strips, cooked and crumbled
2 cups shredded cheese
Prepare corn bread batter according to package directions. Stir in the chilies, cumin and oregano. Spread in a greased 8x8-inch square baking pan. Bake at 400° for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 9x13-inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, green onions, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours. Yields 6 to 8 servings. Sheryl Riley, Unionville, Mo.
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South of the Border Lasagna
2 lbs. ground beef
1 medium onion, chopped
1 clove garlic, chopped
1 (10 oz.) can cream of mushroom soup
1 (14.5 oz.) can diced tomatoes
1 (1 oz.) pkg. taco seasoning
1 (12 oz.) pkg. Doritos or tortilla chips
1 lb. Colby or Cheddar cheese, grated
Toppings (optional): lettuce, tomatoes, black olives and sour cream
Brown ground beef with onion and garlic. While beef is cooking, in a separate medium bowl, mix soups (no water added) and taco seasoning, set aside. After beef is browned, drain excess grease; place beef back in skillet. Pour soup mixture over beef; simmer for 15 minutes, stirring occasionally. Spray a 9x13-inch baking dish lightly with non-stick pan coating. Place a layer of Doritos on bottom of pan, followed by a layer of half of the beef mixture and half of the cheese. Repeat the layers. Bake at 350° for 30 minutes. Let set 10 minutes before serving. Top with any or all of the following: shredded lettuce, tomatoes, black olives and sour cream. Yields 6 to 8 servings. Gina Crabtree, Hermann, Mo.
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