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
print this recipe ¾ pounds ground beef or ground turkey
1 to 2 teaspoons chili powder
1 8-ounce can tomato sauce
1 8-ounce can kidney beans, rinsed and drained
6 cups shredded iceberg lettuce
4 cups broken R.W. Garcia Yellow corn tortilla chips
1 cup shredded cheddar cheese
1 dollop of sour cream (optional)
1 dollop of salsa (or a couple of shakes of hot sauce)
Directions:
In a large skillet, cook ground beef or turkey until no pink remains. Drain fat. Stir in tomato sauce, chili powder, and beans. Heat through. Fill bottom of a bowl with broken chips. Cover chips with shredded lettuce. Top with hot meat mixture. Sprinkle with cheddar cheese. Add sour cream and taco sauce, if desired. Makes 4 servings.
R.W.'s Tortilla Chip Casserole
print this recipe
2 red onions, diced
1 green bell pepper, diced
1 (4 ounce) can green chilies, diced and drained
1 (12 ounce) can corn kernel, drained
1 (15 ounce) can refried pinto beans, drained and rinsed
2 cloves garlic, crushed
2 tablespoons vegetable oil
1 tablespoon red wine vinegar
1 teaspoon sugar
1 bag R.W. Garcia Classic Yellow Corn (or Ultra Thin) Tortilla Chips
½ cup cheddar cheese, grated
8 ounces of sour cream
¼ cup cilantro, chopped
Directions:
Heat oil in a pan and add onion and garlic. Cook until soft. Add the tomatoes, pinto beans, wine vinegar, and sugar. Cook on medium heat until the liquid from the tomatoes evaporates. Add corn kernels and green chilies. Cover the bottom of an 8 X 8" casserole dish with corn chips. Layer half of the vegetable mixture over the chips. Layer half of the cheese over the vegetables. Repeat the layering so you have 2 layers of chips, two layers of vegetables, and 2 layers of cheese. Top with sour cream. Bake in a 315-degree oven for 10-15 minutes. Garnish with the cilantro.
