Mexicali Dip Food

FANTASTIC MEXICAN DIP

Steps:

• Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
• In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
• Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

MEXICALI DIP

Steps:

• Combine everything except cheeses in a medium saucepan over medium heat, and bring to a simmer just until onions soften.
• Reduce heat to low, fold in cheeses, and continue to cook, stirring frequently, until cheese is melted and smooth.
• Serve hot with tortilla chips.

CREAMY MEXICAN DIP

Steps:

• Mix well and chill for at least 1 hour.
• Make it a day in advance for the best flavor.

MEXICALI

Steps:

• Place chicken in greased 9 x 13 inch baking dish. Cut tortillas into small strips, and lay them over the chicken.
• Mix together the soups, broth, onion, green chilies, and chili with beans. Pour mixture over chicken and tortilla strips. Top with shredded cheese. Cover.
• Bake at 350 degrees F (175 degrees C) for 15 minutes. Uncover, and bake 30 minutes more.

MEXICALI DIP

Steps:

• In a food processor, combine cream cheese, sour cream, mayonnaise, salsa, and taco seasoning until smooth.
• Pour into a bowl and add green onions, black olives, jalapeño, and cheese.
• Stir to combine and chill for at least a half hour before serving. Serve with tortilla chips or veggies.
• Makes 2 ½ cups or 10 servings (¼ cup each). Can be refrigerated for up to 3 days.

MEXICALI DIP

Steps:

• Combine Sour Cream, Cream Cheese and Taco Seasoning in food processor. Process until smooth. In separate bowl combine Soup Mix, Salsa and Cheese. Add the processed ingredients to bowl and mix until incorporated. Chill for 30 mins then serve with tortilla chips and enjoy.

CHEESY MEXICALI DIP

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add tomatoes and peppers to reserved drippings in skillet; cook and stir 3 min. or until tomatoes are softened and most the liquid is cooked off. Stir in cheese; cook and stir 1 min. or until melted.
• Spoon into shallow serving dish; top with bacon, onions and cilantro.

MEXICALI DIP

Steps:

• 1. Mix all ingredients together. This is best if you have time to let it sit in the fridge over night.
• 2. This dip can be served cold or warm