Tortilla Dip Supreme Recipes

BEEF NACHOS SUPREME

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender. , Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips.

NACHOS GRANDE

Steps:

• Preheat oven to 375°F. Cook ground beef, onion and bell pepper in large skillet on medium heat 5 minutes or until cooked through, stirring frequently. Drain, if needed. Stir in Seasoning Mix and water. Simmer 5 minutes, stirring occasionally.
• Arrange tortilla chips in single layer on 2 lightly greased foil-lined shallow baking pans, overlapping chips if needed to cover bottom completely. Top each pan of chips with 1/2 each of the meat mixture and the cheese.
• Bake 5 minutes or until cheese is melted. Serve immediately with your favorite toppings.

MEXICAN LAYERED DIP

Steps:

• Spray both sides of tortilla with canola oil using Kitchen Spritzer. Pierce tortilla all over with Hold 'N Slice®. Turn Round Covered Baker upside-down. Place tortilla over bottom of baker. Microwave on HIGH 3-4 minutes or until crispy. Let stand 2-3 minutes or until cool enough to handle. Gently remove tortilla bowl from baker; transfer to Large Bamboo Platter. (Leave baker in microwave until cool enough to handle.) Mix refried beans and 1½ tbsp (22 mL) of the rub in Small Batter Bowl until blended. For corn salsa, cut jalapeño in half lengthwise. Remove seeds using Core & More. Process in Manual Food Processor until coarsely chopped. Add tomatoes. Process until tomatoes are coarsely chopped. Combine tomato mixture, corn and remaining 1½ tbsp (22 mL) rub in Classic Batter Bowl; mix well. Peel and dice avocado. Gently stir avocado into salsa. Grate cheese with Microplane® Adjustable Coarse Grater. To assemble dip, spread bean mixture evenly over bottom of tortilla bowl. Spread sour cream evenly over bean mixture. Top with cheese and corn salsa. Serve dip with tortilla chips or Baked Tortilla Chips, if desired.

EASY LAYERED NACHO DIP RECIPE

Steps:

• Mix cream cheese, sour cream, and Miracle Whip Spread together, spread into serving dish.
• Add layer of salsa
• Top with layers of cheese, tomatoes and onions
• Chill until ready to serve.
• Serve with nacho chips and enjoy!

EASY AND TASTY TORTILLA CHIP DIP

Steps:

• Brown ground beef in large pan,.
• Drain off grease,.
• Add Velveeta cut in chunks,.
• Add chili,.
• Add salsa,.
• Stir regularly on medium heat in covered pan until cheese is melted and all items are completely mixed together,.
• Allow to simmer for ten minutes or longer,.
• Serve hot with tortilla chips.

VEGAN CRUNCHWRAP SUPREME

Steps:

• In a large pan over medium heat, saute the diced onion in 3-4 tbsp of vegetable broth until they're soft and translucent.
• Add the minced garlic, taco seasoning, salt, and pepper to the pan. Stir and let it cook for 2 minutes to toast the spices. Add the cooked lentils and black beans. Mix it well to combine.
• Warm one large tortilla and lay it on a flat surface like a cutting board or large plate. Add 1/2 cup of the lentil and bean mixture to the center of the wrap and top it with a sprinkle of vegan shredded cheese.
• Add the crunchy layer (tostada, tortilla chips, or a hard shell taco that's cracked in half) and spread a layer of vegan sour cream over it. Top with thinly sliced lettuce and diced tomatoes.
• Put a small bowl upside down on top of a second large tortilla and use a knife to trace the bowl and cut out a small 5-inch circle. Put that small tortilla on top of the lettuce and tomato and press it down lightly with your hand.
• Use one hand to hold the small tortilla in place and then use your other hand to fold up the edges (about 6 folds) to seal the crunchwrap.
• Add 1 tsp of avocado oil (or you can toast it dry if you're oil-free) to a large pan over medium heat and swirl the oil around the pan. Put the crunchwrap folded side down into the hot pan. Let it toast up for 2-3 minutes or until its golden brown and the edges are sealed together. Using a large pancake spatula, flip the crunchwrap over and cook it for a few more minutes until the other side is lightly golden too.
• You can serve the crunchwrap whole or slice it in half with a side of vegan nacho cheese, guacamole, or salsa.

TORTILLA DIP SUPREME

Steps:

• In a shallow baking dish, press cream cheese into botton, distributing evenly.
• Spoon canned chili over this, top with cheese.
• Place in a pre-heated 350 degree oven for 10-15 minutes or until cheese is bubbly.
• Serve immediately with tortilla chips.