Tag: Sour cream

Wonton Taco Cups

Ingredients

  • Wonton Wrappers
  • Taco Meat
  • Shredded Cheese
  • Taco Sauce
  • Tomatoes – Diced
  • Lettuce – Shredded
  • Jalapeños
  • Sour Cream
  • Black Olives

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray each muffin tin (large sized) with the cooking spray.
  3. Layer two wontons in each cup, rotating 45 degrees for the second.
  4. Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
  5. Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
  6. Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
  7. Serve and enjoy!

Hot Taco Dip

Ingredients

  • 8 oz Cream Cheese – Softened
  • 8 oz Sour Cream
  • 16 oz Refried Beans – Canned
  • 4 oz Green Chilis – Dice and drained
  • 1 Cup Pepper Jack Cheese – Shredded
  • 1 Packet Mild Taco Seasoning
  • 1 Cup Cheddar Mexican Cheese Blend- Shredded
  • 2 Plum Tomatoes – Diced
  • Cilantro – Chopped
  • Black Olives – Sliced
  • Corn Tortilla Chips

Directions

  1. Pre-heat the oven to 350 degrees F.
  2. In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
  3. Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
  4. Bake on the center the center rack for between 25 and 30 minutes.
  5. Remove the dip and let it rest for 10 to 15 minutes.
  6. Top with the tomatoes, black olives, and cilantro.
  7. Serve with your favorite corn tortilla chips or chips.

Fried Pickle Dip

Ingredients

  • 1 1/2 Cup Sour Cream
  • 1 1/2 Cup Whipped Cream Cheese
  • 1 1/2 Cup Dill Pickles – Chopped
  • 1 Packet Ranch Seasoning
  • 2 Tbs Fresh Dill – Finely Chopped
  • 1 Tbs Fresh Chive – Finely Chopped
  • 1 Tsp Ground White Pepper
  • 1/4 Tsp Cayenne
  • 2 Tbs Butter – Unsalted
  • 3/4 Cup Panko

Directions

  1. In a medium sized bowl or container, mix all of the ingredients minus the butter and Panko. Cover and refrigerate for at least 2 hours.
  2. Before serving, melt the butter in a small sauté pan over medium heat and add the Panko.
  3. Toast the Panko in the pan for 3 to 5 minutes, until it turns dark brown. Move the Panko around periodically to avoid burning.
  4. Place the dip into your preferred serving dish and top with the toasted Panko. Serve with potato chips, preferably ones with ridges.

Taco Chili

Ingredients

  • 2 Lbs Ground Beef – Lean
  • 1 Large Onion – Diced
  • 2 x 10 oz Cans Rotel – Hot or Medium
  • 15 oz Can Black Beans
  • 2 x 11 oz Cans Mexicorn
  • 7 oz Jar Diced Pimentos
  • 10 oz Can Enchilada Sauce
  • 15 oz Tomato Sauce
  • 14 oz Can Chicken Broth
  • 2 packages Old el Paso Taco seasoning (Mild)
  • 1 Tbs Chili Powder
  • 2 Tsp Cumin
  • 2 Tsp Smoked Paprika
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Cayenne
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt

Toppings

  • Shredded Cheese
  • Sour Cream
  • Corn Chips
  • Cilantro
  • Green Onion

Directions

  1. In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
  2. Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
  3. Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
  4. Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
  5. Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…

NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.

French Onion Dip

Ingredients

  • 1 1/2 Cup Sour Cream
  • 1/2 Cup Mayo (Dukes)
  • 2 Cups Medium White or Yellow Onion – Diced (2 Onions)
  • 2 Tsp Worcestershire
  • 1/3 Cup Chives – Diced
  • 1/2 Tsp Salt
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Ground Black Pepper

Directions

  1. In a medium pan, heat 1 1/2 Tbs olive oil over medium heat.
  2. Sauté the onions in the medium pan for 10 minutes, stirring occasionally so it does not burn.
  3. Reduce the heat to low and continue to sauté for another 20 minute to brown all of the onions.
  4. Set the onions aside to cool.
  5. Place all of the ingredients in a medium sized bowl, to include the cooled onions, and mix well to combine.
  6. Put the mixture in the refrigerator for 4 to 6 hours, best it is overnight, and then spoon into a serving bowl.
  7. Serve with corn chips or your favorite chip that goes with onions and enjoy!!

Buttermilk Ranch Dressing

Ingredients

  • 8 oz Sour cream
  • 8 oz Mayo
  • 8 oz Buttermilk
  • 2 Tsp White Vinegar
  • 2 Tsp Dried Dill
  • 2 Tsp Dried Parsley
  • 2 Tsp Dried Chives
  • 3/4 Tsp Garlic powder
  • 1/2 Tsp Onion powder
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground black pepper

Directions

  1. In a large bowl, mix the sour cream, mayo, and buttermilk. Add the white vinegar and mix well. Add the remaining ingredients, mix, place in a jar or bottle and refrigerate for at least 2 hours (overnight is best).
  2. Taste and adjust the seasoning to your preference and enjoy!

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Taco Dip

Ingredients

  • 24 oz Sour cream
  • 1 1/2 packages Old el Paso mild taco seasoning
  • 16 oz Jarred salsa. Pace mild or hot are good options
  • 2 Cups Cheese – shredded (Taco cheese)
  • Lettuce – shredded
  • 2 Roma tomatoes – seeded and diced
  • 2.5 oz cans Black olives – sliced
  • Fresh cilantro – chopped

Directions

  1. In a large bowl, mix the sour cream and taco seasoning well.
  2. Evenly spread the sour cream on a baking pan.
  3. Using a spoon, top the sour cream with the salsa and spread evenly.
  4. Top with 1 1/2 Cups of the shredded cheese, followed by the shredded lettuce, diced tomatoes, and sliced black olives.
  5. Lastly, top the taco dip with the remaining 1/2 Cup of shredded cheese and fresh cilantro.
  6. Chill the taco dip until ready to serve. Use your favorite chip brand and style to enjoy.