Mexican Nacho Dip Recipes

Steps:

• In a 13 x 9-inch glass serving dish, spread the refried beans.
• Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
• Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
• Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
• Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
• May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
• Serve with warm tortilla chips (we like Tortilla Scoops).
• TO MAKE NACHOS SUPREME:.
• Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!

Steps:

• Combine the softened cream cheese, sour cream and taco seasoning on a large plate or in a pie plate. Spread the salsa on top of the cream cheese-sour cream mixture. Top with lettuce and cheddar cheese.

Steps:

• Cook ground beef in large skillet on medium to high heat until well done.
• Layer cooked ground beef on the bottom of an 8 x 12 glass dish.
• On top of the ground beef, put on your salsa, and spread evenly.
• Pour tub of sour cream on top of the salsa, and spread evenly, you may need extra to obtain an even consistency, without being able to see the salsa underneath, this will make your spread look very messy. I normally use a tub and a half.
• Cut up the tomato, green pepper and green onion over the top.
• Add a desired amount of cheese over the top of the spread, make sure you don't add too much, remember, we're not melting the cheese.

Steps:

• Preheat oven to 375 degrees F.
• Spread chili or beans over bottom of baking dish. Spread softened cream cheese on top. Layer tomatoes, jalapenos, red onion and cheese. Bake for 20 minutes or until bubbly. Top with scallions and serve with chips

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.

Steps:

• In a large saucepan, cook rice mix in butter until golden brown. Stir in water and diced tomatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Meanwhile, in a large skillet, cook beef until no longer pink. Drain and add to the rice. Stir in the cheese, stewed tomatoes and cheese sauce; cook and stir until cheese is melted. , Transfer to a slow cooker set on low. Serve with tortilla chips.

Steps:

• In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
• In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
• Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce. , Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm, with chips.

Steps:

• Combine together softened cream cheese and sour cream in a blender (or with hand mixer).
• Add in Taco Seasoning and mix well.
• Smooth into flat pie dish.
• Add lettuce, tomatoes, cheese as preferred.
• Serve Chilled with Nacho Chips (Bite Size are best!).

Steps:

• Stir sour cream, mayonnaise, salsa, vegetable bouillon, and taco seasoning mix together in a bowl until smooth. Fold cheese into the creamy mixture.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.

Steps:

• In a 1-1/2-qt. microwave-safe container, cook sausage, green pepper and onion on high for 1-2 minutes or until sausage is fully cooked; drain. Add the cheese and salsa. Cover and microwave on high for 1-2 minutes, stirring frequently until cheese is melted and mixture is smooth. Serve with tortilla chips or vegetables.

Steps:

• Spray glass baking dish (I use rectangular) with cooking spray for easier cleaning.
• Place both packages of cream cheese in bottom of baking dish. Microwave x 1 minute to soften then spread to coat entire bottom of dish.
• Sprinkle lightly with garlic powder.
• Top with both cans of chili.
• Sprinkle drained olives & spread evenly over chili.
• Next sprinkle onion layer over olives.
• Top with cheddar.
• Cover with foil.
• Bake 350 degrees x 20-25 minutes. Remove foil & bake another 10 minutes until cheese melted.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well. , Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Spread cream cheese into the bottom of a 9 inch pie plate. Layer chili, green chilis, and shredded cheese over the cream cheese.
• Bake at 300 degrees F (150 degrees C) for 30 minutes. Serve hot with the chips.

Steps:

• Layer the 2 packages of cream cheese on the bottom of a glass square 8x8 baking dish.
• Cover evenly with the 2 cans of hormel chili.
• Cover with the shredded cheese (some people use only half the bag -- I use the whole bag, it depends on what the preparer likes).
• Put in microwave (or oven) leave in until cheese in center is bubbly.