Monday, April 23, 2012

Chili Cheese Dip

This is another of our favorites out of Taste of Home Southwest Cooking magazine (October 2011)
1 lb. lean ground beef
1 cup chopped onion
1 16 oz. can kidney beans,rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 14.5 oz. can diced tomatoes
1 cup frozen corn
3/4 cup of water
1 can sliced ripe olives, drained
3 teaspooons chili powder
1/2 tsp. dried oregano
1/2 tsp. chipotle hot pepper sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 16 oz. pkg. velveeta cheese (cubed)
In a large skillet cook beef and onion over medium heat until no longer pink; drain. Transfer to slow cooker. Stir in the remaining ingredients except the cheese. Cook on low for 4 -5 hours or until heated through; stir in the cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips.

Friday, April 13, 2012

Ranch Coleslaw

This recipe comes from Taste of Home Magazine...a special title called Southwest Cooking.

3 cups coleslaw mix
1/2 cup shredded cheddar cheese
1 jalapeno pepper (seeded and chopped)
2 tbsp. chopped red onion
1 tbsp minced fresh cilantro
1/4 cup canned mexicorn
1/2 cup ranch salad dressing
1 1/2 tsp lime juice
1/2 tsp ground cumin

I made a couple of substitutions to this recipe and I loved it. I had dill ranch dressing from costco so I used that instead of regular ranch. I used regular corn niblits and I did not have any cilantro so I left it out. I also used only 1/2 a chopped jalapeno as only two of the four of us in our household can handle spice! lol!