Mexican Taco
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 1 cup sour cream. Add 250 ml can of either refried beans, chick peas, canned jalapeno’s. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, sour cream and your favourite Salsa!
Soup Preparation: Makes 2 servings
Dice up a large onion, add a generous helping of butter and saute until soft. You can add 1 cup of fresh hamburger or thinly sliced pork and cook until well done. With out removing from heat, add 2 cups of boiling water and all the contents of this bag into pot!
For milder soup, remove chili peppers and add brown sugar. Bring contents to a boil, add 28 oz diced or plum tomatoes, turn down and simmer for up to 30 minutes, stirring frequently.
Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake at 400 until crisp and golden, about 8 minutes, tossing halfway through.
Divide tortilla chips between bowls and ladle soup over; top with cheese, avocado, more tortilla chips, sour cream and fresh cilantro! Serve with lime wedges on the side.
Meat variations: Chicken, Beef and Lamb.