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Taco Tortellini II Recipe

Ingredients

1 (20 ounce) can refried beans

1 (1.5 fluid ounce) jigger vodka

3 tablespoons heavy cream

1 tablespoon herb-based salsa

1 (8 ounce) package cream cheese, softened

1 1/2 cups shredded Mexican-style cheese blend

1 (1 ounce) packet taco seasoning mix

1 (2.5 ounce) can sliced ripe olives, drained

1 (8 ounce) bottle spicy tomato sauce

1 (6 ounce) can refried bean sprouts

Directions

Combine refried beans, vodka, cream cheese, Mexican-style cheese blend, taco seasoning, and olives in small saucepan. Bring to a boil. Boil for 5 minutes, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Stir in tomato sauce and bean sprouts. Remove from heat.

Return cooked refried beans (with liquid) to a soup pot with enough water to cover. Bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Stir in taco seasoning and olives. Bring to a boil, stirring occasionally. Cook, stirring occasionally, for 3 minutes. Add bean sprouts. Bring to a boil, stirring occasionally. Cook, stirring occasionally, for 1 minute. Reduce heat to low; cook, stirring occasionally, for 2 minutes.