La Bamba Banana Recipes

LA LA LA BAMBA! MEXICAN DIP OLE'!

Steps:

• Mix taco seasoning with sour cream and mayonnaise, and let sit for at least an hour.
• Mash avocados with lime juice.
• On a large serving platter, spread beans approximately 1/2" thick, using a spatula. Carefully top with avocado mixture, spreading to almost cover the bean layer. Top with sour cream mixture.
• Finish with a layer of cheese, olives, tomato, green onions, and cilantro.
• Refrigerate until ready to serve. Serve with tortilla chips or scoops.

LA BAMBA BANANA

Steps:

• Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring constantly, until the mixture caramelizes. Add the orange juice and blend well. Add the banana and stir-fry for 1 minute. Remove the pan from the heat and cool for 10 minutes. Cover the pan and refrigerate for several hours or until well chilled. Place the chilled banana mixture and ice cream in a blender and mix on low speed until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Crisp Banana Wafer (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.

LA BAMBA CASSEROLE

Steps:

• Preheat oven to 375°.
• Cut green chiles in half lengthwise.
• Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble.
• Add diced tomatoes; cook 5 minutes or until liquid evaporates.
• Spoon turkey mixture over chiles.
• Top with corn.
• Carefully spread beans over corn.
• Sprinkle cheese over beans.
• Bake at 375° for 30 minutes.
• Let stand 5 minutes; top with chopped tomato and green onions.
• Yield: 6 servings (serving size: 1 1/3 cups).

LA BAMBA BANANA

Steps:

• Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring constantly, until the mixture caramelizes. Add the orange juice and blend well. Add the banana and stir-fry for 1 minute. Remove the pan from the heat and cool for 10 minutes. Cover the pan and refrigerate for several hours or until well chilled. Place the chilled banana mixture and ice cream in a blender and mix on low speed until the mixture is smooth. Pour the smoothie into a wine goblet or glass and garnish with a Crisp Banana Wafer (see Glorious Garnish), if desired.From SUMMER SMOOTHIES: more than 130 cool and refreshing recipes. Copyright © 2002 Donna Pliner Rodnitzky. All Rights Reserved.