This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
This easy entertaining spread is perfect for those last-minute get-togethers. It starts with a simple but fabulous base of cream cheese, salsa and Cheddar cheese. Then it can be topped off with any one of our finishing ingredients. In no time at all, your dip will go from great to extraordinary.
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
To lower the sodium in this cheesy, make-ahead breakfast dish, use ground turkey instead of breakfast sausage and add an herb such as thyme or oregano.
Bottled Thousand Island dressing and lime juice temper the heat from the spiced chicken and pepper cheese in this chopped salad. Tortilla chips offer a pleasing crunch.
Here's a great dish that tastes like it was made in a Tuscan country kitchen - it features tender pork chops with white beans and tomato sauce served with slices of mozzarella-garlic bread.
