Mexican bean and cheese dip

Mexican Bean And Cheese Dip
1 (15 ounce) can refried beans
1 (8 ounce) jar taco sauce
1 pound Velveeta cheese, cubed
1 package dry taco seasoning mix
Combine ingredients in 2 quart slow cooker. Cover; cook on low for 2 to 3 hours, or until cheese is melted. Serve warm from the cooker with tortilla chips.
Makes about 5 cups dip.


Mexican ground beef cheese dip

Mexican Ground Beef Cheese Dip
1 pound ground beef
1 (15 ounce) can enchilada sauce
1 pound Velveeta cheese, cubed
Brown ground beef in nonstick skillet; drain. Place in a 2 quart slow cooker. Add enchilada sauce and cubed cheese; stir well. Cover; cook on low for 4 to 5 hours. When heated through, serve with your favorite taco chips.
Makes 10 servings.


Recipe. Breakfast burritos


16-oz. pkg. ground pork sausage

8-oz. pkg. shredded Mexican-blend cheese

10-oz. can diced tomatoes with chiles

5 eggs, beaten

8 10-inch flour tortillas

Brown sausage in a skillet; drain. In a bowl, combine sausage, cheese and tomatoes. Cook eggs in the skillet. Add eggs to sausage mixture and mix thoroughly. Divide mixture evenly among tortillas and roll tightly. Seal tortillas by cooking for one to 2 minutes on a hot griddle sprayed with non-stick vegetable spray. Makes 8 servings.


Recipe of the day. Three cheese enchiladas

Three Cheese Enchiladas
1 1/2 cups shredded Monterey Jack cheese, divided
1 1/2 cups shredded Cheddar cheese, divided
1 package (3 ounces) cream cheese, softened
1 cup picante sauce, divided
1 medium green or sweet red pepper, diced
1/2 cup sliced green onions
1/2 to 1 teaspoon ground cumin
8 flour tortillas (7 to 8 inches)
Shredded lettuce
Chopped tomato
Sliced ripe olives
Additional picante sauce, optional
Combine 1 cup Monterey Jack cheese, 1 cup Cheddar cheese, cream cheese, 1/4 cup picante sauce, green or red pepper, onions and cumin; mix well. Spoon 1/4 cup down the center of each tortilla. Roll up and place, seam side down, in a greased 13 by 9 by 2 inch baking dish. Spoon remaining picante sauce evenly over enchiladas; sprinkle with remaining cheeses. Bake, uncovered, at 350 degrees for 20 minutes, or until heated through. Top with lettuce, tomatoes and olives; serve with additional picante sauce, if desired.
For a change of pace, prepare this dish with warmed corn tortillas. Follow package directions for softening the tortillas before filling.
Makes 4 servings.


Recipe of the day. Mexican street corn bacon pizza

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Yield: 1 14″ pizza

Cuisine: Mexican

Note: If you cant find cotija cheese, you could substitute farmers cheese or feta.


1 20-ounce store-bought pizza dough, brought to room temperature, or our homemade pizza dough

4 slices bacon

1 ear fresh sweet corn on the cob, husked

1 jalapeno, sliced into rings, seeds removed or not, your choice

About ¼ of a medium red onion, sliced with the grain

1/3 cup mayonnaise

1/3 cup full fat Greek yogurt or sour cream

4 ounces crumbled cotija cheese (This Mexican cheese is very similar to feta only without the brine)

2 teaspoons fresh garlic, minced

½ teaspoon chili powder

½ fresh lime, to squeeze over pizza after it is baked

Cilantro, to top pizza after it is baked

Flour and corn meal to prepare crust


Preheat oven to highest temperature it will go. Ours was set to 550 degrees F. Place a pizza stone on the bottom rack. In a cast iron skillet over medium high heat, cook bacon to almost crisp. Remove with tongs to a paper towel. Leave heat on medium high and add whole corn cob to skillet and cook for about five minutes, turning to brown all sides. Remove to paper towels. Once cool enough to handle, cut corn from cob and place corn in a small bowl. Set aside. Add jalapeno and onion and cook until no longer raw but not quite cooked, about 1-2 minutes. Remove to a bowl. In a small bowl mix yogurt or sour cream with mayonnaise and set aside. Flour counter and spread dough out to 14 inches round. Sprinkle pizza peel with corn meal and place dough over corn meal. Give it a little wrist flick to make sure dough slides. Spread ½ cup of the mayonnaise mixture onto the dough, going to within a half inch from the edge. Place the remaining mixture into a squeeze bottle to squeeze over the top of the baked pizza. If you do not have a squeeze bottle, cut the tip off of a sandwich bag, fill with mixture and use that in place of the bottle. Top the sauce with half of the bacon, corn, jalapeno, onion and all of the garlic. Then top with all of the cotija cheese and finish with the remaining bacon, corn, jalapeno and onion. Sprinkle chili powder over of the whole pizza then slide onto the pizza stone. Ours took a little over 7 minutes to bake but your time will vary depending on your oven. Slide back onto the peel then onto your cutting board and cut into 6 or 8 slices. Squeeze lime juice over the pizza as well as sprinkling with cilantro. Drizzle with the mayonnaise mixture and serve. We also sprinkled more cotija cheese on our pizza after it was baked, but that is optional.

Making burritos

so in cooking class today we made burritos. they had rice and beans in them. they were so nice. i really enjoyed them. and making them was easy. we also chopped up tomato, cucumber and red onion and put that in the mixture as well. i ate two for lunch, because I was starving. everyone else ate them as well. a couple of the people in my class said they werent going to eat them, but the tutor asked them to just taste them to see if they liked them, and it turned out that they did like them when they tasted them. so none of the food got wasted because everyone ate it. it was a good experience. one i’d like to repeat again at some point. the recipe was a slimming world recipe. I’ll post it below for you all.

  • Rice and bean burritos
  • Serves: 4
  • Cook time: Ready in about 50 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • Syns per serving:

Print recipe

These egg wraps pack in all the fun and flavour of a Mexican burrito and with no high-Syn tortillas in sight, theyre absolutely Free!


  • 150g dried long-grain rice
  • 400g can red kidney beans in chilli sauce
  • 400g can mixed pulses in water, rinsed and drained
  • 2 tbsp tomato purée
  • 1 tomato, finely chopped
  • ½ red onion, finely chopped
  • ¼ cucumber, deseeded and diced
  • 125g fat free natural Greek yogurt, to serve
  • Lime wedges, to serve

For the wraps:

  • 10 large eggs
  • Salt and freshly ground black pepper
  • Small handful of finely chopped fresh parsley
  • Low calorie cooking spray


  1. Cook the rice according to the packet instructions then drain and keep warm.
  2. Meanwhile, make the wraps. Crack the eggs into a large measuring jug, whisk until smooth and season with a pinch of salt. Stir in the parsley.
  3. Spray a small non-stick frying pan with low calorie cooking spray and place over a high heat. When hot, pour in one-eighth of the egg mixture (or enough to just cover the bottom of the pan), tilting the pan to spread the egg around. Cook for 1-2 minutes or until lightly browned underneath then flip over and cook for another 1-2 minutes. Transfer the wrap to a baking sheet lined with baking parchment, cover with another sheet of parchment and keep warm. Spray the pan again with low calorie cooking spray and make another seven wraps in the same way, adding each cooked wrap to the pile.
  4. Heat a non-stick frying pan over a medium heat, add the kidney beans, pulses and tomato purée and warm through for 3-5 minutes. Remove from the heat and season to taste.
  5. Stir the beans into the rice and divide between the egg wraps. Scatter over the tomato, red onion and cucumber, and roll up loosely (you might need to hold the wraps in place with cocktail sticks).
  6. Serve hot with fat free natural Greek yogurt and lime wedges to squeeze over.

so do you like burritos?
carol anne

Recipe of the day for tuesday, mexican turkey roll ups

Mexican Turkey Roll Ups
2 1/2 cups cubed cooked turkey
1 1/2 cups sour cream, divided
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted, divided
3 teaspoons taco seasoning mix, divided
1 1/2 cups shredded Cheddar cheese, divided
1 small onion, chopped
1/2 cup salsa
1/4 cup sliced ripe olives
10 flour tortillas (7 inches)
Shredded lettuce
Chopped tomatoes
Additional olives, optional
Additional salsa, optional
In a bowl, combine turkey, 1/2 cup sour cream, half of the soup, 1 1/2 teaspoons taco seasoning mix, 1 cup of cheese, onion, salsa and olives. Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13 by 9 by 2 inch baking dish. Combine remaining sour cream, soup and taco seasoning mix; pour over tortillas. Cover; bake at 350 degrees for 30 minutes, or until heated through. Sprinkle with remaining cheese. Garnish with lettuce, tomatoes and olives, if desired. Serve with salsa, if desired.
Makes 5 servings.