Tag Archives: salsa

7 layer dip

here you go, folks.  another dish that you can take to a get together.  it all started with my mother’s nacho dip – 5 layers of baked goodness – but i took her dip up a few notches to 7 layers of madness.

  • 1 can of re-fried beans
  • 1 pound ground meat, browned and drained
  • cheese (cheddar or mexican blend)
  • 1 pint sour cream
  • two mashed up avocados
  • jar of salsa
  • 1 can of corn
  • cheese to top

brown the meat and drain off the fat.  while the meat is browning, spread the can of re-fried beans on the bottom of an 9X11 glass dish.  add the browned meat on top of the beans and follow with the cheese, reserving some for the top layer.  carefully spread the sour cream on top of the cheese making sure to not mix up the other layers.  add the avocado, salsa and corn and then top with the reserved cheese.

this is best served with a sturdy chip.  there’s a lot to get in one scoop!  i did not bake this but next time i make it i think i will try doing so.  it’s great cold so i’m sure it will be extra delicious warm.  enjoy!

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mexican inspired baked chicken

my friend over at bon chappétit made mexican baked chicken last week.  i read his post and quickly realized that i had everything needed so i thought, “alright, i’ll finally give one of his recipes a try.”  here is my take on the mexican baked chicken. more so, mexican inspired baked chicken.

you’ll need:

  • chicken breasts
  • bread crumbs
  • 2 teaspoons taco seasoning (if you want mexican baked chicken then use the whole package – but i wanted “inspired” so i eased up on the taco seasoning)
  • chopped peppers
  • chopped mushrooms
  • cheddar cheese
  • salsa – i used a fresh pico de gallo – recipe will come at a later date 🙂

pre-heat the oven to 350.  butterfly the chicken breasts and spoon in the salsa, peppers, cheese and cheddar cheese.  roll and secure with a tooth pick.  combine the taco seasoning and bread crumbs and coat the outside of the chicken evenly.  place on a greased baking sheet and bake for 30 minutes.  add a smidge more of cheese on top and cook for an addional 5 or 6 minutes or until the chicken is done.

i served this with some brown rice and the rest of my pico de gallo.

bon chappétit really nailed this one.  my house smelled delicious when the chicken was cooking – i couldn’t WAIT to eat this!  it happily fed myself and i have a lot left over.  the chicken was juicy, the veggies flavorful and the taco seasoning gave it just enough mexican inspiration.

yum and yum.

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Filed under dinner

breakfast burrito fiesta

in keeping with the cinco de mayo theme (i love mexican food) i decided to take it upon myself this past weekend to spice up my breakfast routine.  I like to make a delicious breakfast on the weekends but they have become rather routine lately.  after a brief survey in my fridge, i found that i had all of the components to have a morning fiesta.

you will need:

1 tortilla

salsa

black beans

two eggs

cheddar cheese, grated

scramble the eggs in a non-stick pan over medium heat.  while the eggs are cooking, warm the tortilla either in the microwave for a few seconds or in a pan.  transfer the tortilla to a plate and add a few spoonfuls of the salsa and black beans.  when the eggs are almost done, add the cheese to melt.  when the cheese has melted add the eggs to the tortilla and wrap to make a delicious bundle of fiesta.  serve with your favorite hot sauce.  Yum!

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Filed under breakfast