Sombrero Spread Food

7 LAYER SOMBRERO DIP

Steps:

• Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.

SOMBRERO SPREAD

Steps:

• 1. Brown meat and onions. add rest of ingredients,except topping; and cook 10 minutes. Place in chafing dish and sprinkle with topping. serve with chips. Delicious

SOMBREROS

Steps:

• Combine first 7 ingred. in small bowl. Should make 3 cups filling.
• Divide and spread filling on tortillas. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Chill for overnight. Remove plastic wrap.
• Place on greased baking sheet. Bake in 350' oven for 15 minutes until hot and cheese is starting to melt. Let sit for 5 minutes before cutting. Cut each roll into 5 pieces. Pop back into oven for 5-10 minutes or until the appetizers start to make a "sombrero" shape! Makes 25 appetizers.

CINCO DE MAYO SOMBRERO CAKE

Steps:

• Prepare cake batter and bake in two 9-inch round baking pans as directed on package. Cool completely. Meanwhile, beat sour cream and powdered sugar in large bowl with wire whisk until well blended. Gently stir in whipped topping. Cover and refrigerate until ready to use.
• Cut one cake layer in half as shown in Diagram 1 of Sombrero Cake; cut remaining cake layer as shown in Diagram 2. Arrange both Brim pieces, the Top piece and Base of Brim piece on cake board or large platter as shown in Diagram 3 to resemble sombrero. Cut Band and Mustache pieces horizontally in half to make two pieces of each. Place both Band pieces on cake as shown. Reserve both Moustache pieces for later use. Spread 1-1/4 cups of the frosting evenly onto all cake pieces except mustache. Refrigerate or freeze until frosting is firm. Meanwhile, melt chocolate as directed on package.
• Spread cake with remaining frosting. Place Mustache pieces at bottom of sombrero; cover with some of the melted chocolate. Decorate cake with remaining chocolate, raspberries and colored sugar. Store in refrigerator.

SOMBRERO DIP

Steps:

• Brown meat and chopped onion, stir in salsa and chili powder, diced black olives and salt.
• Add beans and cheese, heat thoroughly and garnish.

SOMBRERO SPREAD

Steps:

• Brown meat and 1/4 cup of the onions in a skillet; stir in the ketchup, chili powder, and salt.
• Add the beans with liquid and mash to mix thoroughly with the other ingredients.
• Heat and garnish with the cheddar cheese, the remaining onions, and the olives.
• Serve with corn chips.

SOMBRERO SPREAD

Steps:

• Spread salt in frying pan and heat. (Oil may be used, if preferred). Add beef, stirring with fork. When moist, add 1 cup onions. Continue stirring until beef and onions brown. Stir in ketchup, chili powder, and comino seed. Mash and add pinto beans. Heat until blended. May be refrigerated or frozen. More salt, Tabasco, Worcestershire, or sugar to taste may be added. When ready to serve, heat and place in a large chafing dish. Pile olives in the center and surround with a large ring of onions and an outer ring of cheese. Olé-a sombrero! Serve with corn chips or tostados.