Recipes
Jake's Taco Salad
R.W.'s Tortilla Chip Casserole
Dips & Salsas
Cara's Bean Dip
Donna's 5-Layer Dip
Sandra's Salsa Verde
Jake's Taco Salad
R.W.'s Tortilla Chip Casserole
Cara's Bean Dip
print this recipe 1 can refried beans
1 4 oz can mild green chilis, chopped
1 red bell pepper
1 green bell pepper
˝ cup white onion
˝ cup grated cheddar cheese
Olive oil as desired Chop peppers, chilies and onion sauté in olive oil in a deep pan for 10 minutes or until soft. Add beans and cheese. (Add ˝ cup cooked chopped chicken if desired.) Serve hot with your favorite R.W. Garcia chips. Donna's 5-Layer Dip
print this recipe 2 cans of bean dip
6 avocados
1 cup mayonnaise
1 cup sour cream
1 package taco seasoning mix
1 cup chopped olives
1 bunch green onions, chopped fine
2 tomatoes, chopped fine
1 lb. finely grated cheese (Cheddar or Cheddar/Monterey Jack blend) In a 9 x 11 Pyrex dish (or something of the same volume) spread the bean dip. Mash the avocados and spread them over the bean dip. Mix together the mayonnaise, sour cream and taco seasoning mix and spread over the avocados. Mix chopped tomatoes, green onions and chopped olives together and spread over the taco seasoning mixture. Top with one pound of grated cheese. Serve chilled with your favorite R.W. Garcia Tortilla chips. Sandra's Salsa Verde
print this recipe 1˝ lb of green tomatillos 4 cloves of garlic 2-4 Chile de arbol (waxy red peppers) ˝ cup cilantro leaves 2 teaspons red vinegar salt to taste
print this recipe 1 can refried beans
1 4 oz can mild green chilis, chopped
1 red bell pepper
1 green bell pepper
˝ cup white onion
˝ cup grated cheddar cheese
Olive oil as desired Chop peppers, chilies and onion sauté in olive oil in a deep pan for 10 minutes or until soft. Add beans and cheese. (Add ˝ cup cooked chopped chicken if desired.) Serve hot with your favorite R.W. Garcia chips. Donna's 5-Layer Dip
print this recipe 2 cans of bean dip
6 avocados
1 cup mayonnaise
1 cup sour cream
1 package taco seasoning mix
1 cup chopped olives
1 bunch green onions, chopped fine
2 tomatoes, chopped fine
1 lb. finely grated cheese (Cheddar or Cheddar/Monterey Jack blend) In a 9 x 11 Pyrex dish (or something of the same volume) spread the bean dip. Mash the avocados and spread them over the bean dip. Mix together the mayonnaise, sour cream and taco seasoning mix and spread over the avocados. Mix chopped tomatoes, green onions and chopped olives together and spread over the taco seasoning mixture. Top with one pound of grated cheese. Serve chilled with your favorite R.W. Garcia Tortilla chips. Sandra's Salsa Verde
print this recipe 1˝ lb of green tomatillos 4 cloves of garlic 2-4 Chile de arbol (waxy red peppers) ˝ cup cilantro leaves 2 teaspons red vinegar salt to taste
Grill peppers and tomatillos or saute with 1 teaspoon of oil until peppers are charred (about 5-7 minutes). Blend peppers, garlic, and cilantro with vinegar in blender until minced.
Add salt and tomatillos until liquefied. Serve chilled with your favorite R.W. Garcia chips.
