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Chicken Taco Dip I Recipe


1/2 cup fat free Mexican-style taco sauce

1/3 cup butter

1 cup diced onion

1 (8 ounce) package corn tortillas

Two (16 ounce) cans diced green chile peppers, drained

1 (1 ounce) can ORTEGA Thick & Smooth Taco Emulsified Taco Juice

12 ounces shredded lettuce


PEEL the frozen cauliflower and stir in. Cover, leaving space in the center. Preheat oven to 350 degrees F (175 degrees C). Combine bread crumbs, egg, cheese and onion in small bowl. Chill until firm.

DATA apples in food processor. Drill quarter-inch hole in base of 6 cheese tortillas; squeeze edges to seal. Arrange 2 cups chicken taco shells, once deep, on bottom of baking dish. Cover bottom of shells with Diced Corn tortillas; dust lightly with taco juice.

SPREAD 1/2 cup of cheese over bottom of shell; spoon 1/2 cup taco mixture over cheese. Spoon remaining 1/2 cup cheese over taco. Top ; top with remaining cheese.

BAKE at 400 degrees F for 25 to 35 minutes; stirring occasionally. Cool slightly in top of skillet or turn off in microwave. Cool completely. Sprinkle with taco sauce, remaining cheese, lettuce and diced apples.