Lol so the name really makes you wonder what type of dip I am serving and honestly I don't know the name of this dip but what I do know is it's the bomb.com. While, overseas my very close friend/sister made this dish for one of our potlucks and it makes you want to drop it low. lol so if you are looking for a good dip for Sunday football or just in general this is my go to dip. This also calls for ground turkey but again you can always substitute it for ground beef.
Ingredients:
1lb Ground Turkey
2 8oz packages of cream cheese
1 package of your favorite white cheese (I use mozzarella)
1 can of rotel tomatoes and green chiles (I like mine spicy)
A package of tostitos scoop chips
1. Season and cook your meat to your liking. Drain if necessary.
2. Add the two packages of cream cheese and stir until completely melted.
3. Drain the can of Rotel and add making sure to stir it in good.
4. Then add your white cheese and stir until completely melted.
Serve with a bowl of tostitos scoop chips
Tuesday, October 15, 2013
Taco Grande
So, you know how you always see people posting stuff on facebook with recipes well this one was just to good to pass up and I followed it to the T. If you want you can substitute the ground turkey for ground beef but honestly my kids, mom, stepdad, and husband really could not tell the difference and I seasoned it the same as ground beef.
Ingredients:
8 (6-7 in.) Flour Tortillas
1lb. Lean Ground Turkey
2Tb. Taco Seasoning
1/2 C Water
1 Jar Salsa, divided
2 C Shredded Colby & Monterey Jack Cheese blend, divided
1 Green Onion with top, sliced divided
4 C thinly sliced iceburg lettuce
1/2 C Sour Cream
Directions:
1. Preheat oven to 350 degrees F. Spray bottom and sides of deep dish baker with non stick cooking spray. (I have also used the spring form pans and they work the same way) Arrange four tortillas in bottom of baker overlapping slightly.
2. In large (12 in.) skillet, cook ground turkey over medium hear for 8-10 minutes or until no longer pink, breaking turkey into small crumbles. Drain, if necessary (the leaner the meat the less fat meaning you wont have to drain) Add taco seasoning mix and water; cook according to package directions. Remove from heat; stir in 1 C of the salsa.
3. Spoon turkey mixture evenly over tortillas in baker. Sprinkle with 1 cup of the cheese. Sprinkle half of the green onion over cheese. Top with remaining four tortillas, overlapping slightly and pressing down lightly. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
4. Bake 28-30 minutes or until cheese is melted. Remove from oven; let stand for 5 minutes. Cut into wedges. Serve with lettuce and sour cream.
Yields: 8 servings
Ingredients:
8 (6-7 in.) Flour Tortillas
1lb. Lean Ground Turkey
2Tb. Taco Seasoning
1/2 C Water
1 Jar Salsa, divided
2 C Shredded Colby & Monterey Jack Cheese blend, divided
1 Green Onion with top, sliced divided
4 C thinly sliced iceburg lettuce
1/2 C Sour Cream
Directions:
1. Preheat oven to 350 degrees F. Spray bottom and sides of deep dish baker with non stick cooking spray. (I have also used the spring form pans and they work the same way) Arrange four tortillas in bottom of baker overlapping slightly.
2. In large (12 in.) skillet, cook ground turkey over medium hear for 8-10 minutes or until no longer pink, breaking turkey into small crumbles. Drain, if necessary (the leaner the meat the less fat meaning you wont have to drain) Add taco seasoning mix and water; cook according to package directions. Remove from heat; stir in 1 C of the salsa.
3. Spoon turkey mixture evenly over tortillas in baker. Sprinkle with 1 cup of the cheese. Sprinkle half of the green onion over cheese. Top with remaining four tortillas, overlapping slightly and pressing down lightly. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
4. Bake 28-30 minutes or until cheese is melted. Remove from oven; let stand for 5 minutes. Cut into wedges. Serve with lettuce and sour cream.
Yields: 8 servings
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