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Program #682Donna Bundrick-Griffin
1 (16-ounce size) container Versatile Veggies® Pico De Gallo
1 ˝ pound ground chuck
1 tablespoon oil
1 (15-ounce size) can black beansg
1/3 cup Lite Italian Dressing
2 ˝ teaspoons taco seasoning mix
6 (8-inch) corn tortillas
1 ˝ cups sour cream
2 cups Mexican style cheese
Lightly grease a 13-inch x 9-inch casserole dish and set aside. Spoon Pico De Gallo in a colander to drain well. Meanwhile, brown ground chuck in oil, cooking until well done. Drain cooked ground chuck well and combine with well drained Pico De Gallo. Stir in black beans, dressing and taco seasoning. Place 3 of the tortillas in the prepared baking dish. Spoon ˝ of the beef mixture on top or tortillas. Spoon ˝ sour cream over meat mixture, then sprinkle ˝ cheese over the sour cream. Top with the remaining tortillas. Spoon the remaining beef mixture over the tortillas followed by the remaining sour cream and the remaining cheese. Cover with foil. Bake in a 400 degree oven for at least 30 minutes. Uncover and bake for at least 10 additional minutes or until cheese is melted and casserole is heated throughout. Let stand a few minutes before serving.
Yield: 8-10 servings.
GREEK DIP WITH PICO DE GALLO (April, 2009)
2 (7-ounce size) containers VERSATILE VEGGIES® Pico De Gallo
1 (15-ounce size) can Black Beans, well drained and rinsed
1 (6-ounce size) container Feta Cheese
˝ cup Greek Salad Dressing
Tostitos or Tostitos Scoops
Combine the first four ingredients, mixing until well blended. Refrigerate at least 2 hours before serving for flavors to blend. Serve with Tostitos or Tostitos Scoops.
Yield: 10-12 servings.
PICO STRATA WITH HAM
- 1 tablespoon butter
- 1 (7-ounce size) container Pico De Gallo
- 2 cups Canadian bacon, finely chopped
- 1 (12-ounce) sourdough bread, cut into cubes
- 1 ˝ tablespoons brown mustard
- ˝ teaspoon salt
- ˝ teaspoon pepper
- 4 egg whites
- 2 eggs
- 2 cups finely shredded Mexican cheese
Sauté Pico De Gallo in butter; remove from heat and stir in Canadian bacon. Spoon 3 cups of sourdough bread in the bottom of a lightly greased 3-quart casserole dish. Top with ˝ Pico mixture. Repeat with bread, then Pico mixture. Combine the brown mustard, salt, pepper, egg whites, eggs, and cheese, stirring until all ingredients are well blended. Pour egg-cheese mixture over the bread and vegetables. Cover and refrigerate overnight or at least 8 hours prior to baking. Let casserole stand at least 30 minutes at room temperature before baking. Uncover and bake at 350 degrees 40 minutes or until golden brown. Let set at least 5 minutes before serving.
Yield: 8-10 servings.
COLLARD AND SAUSAGE DIP
1 (1-pound size) package NATURES GREENS Bagged Collards
1 (1-pound size) bulk pork sausage
2 packages (8-ounce size) Neufchatel cream cheese, softened
˝ cup mayonnaise
1 (8-ounce size) container sour cream
1 clove garlic, minced
1 cup shredded Parmesan cheese
2 cups shredded Mozzarella cheese
The day before, finely chop collards and cook in a small amount of water until done. Strain and pat dry 2 cups of the cooked collards. Refrigerate overnight. To prepare the dip, cook sausage until done. Drain well and remove any excess fat by patting with a paper towel. Crumble sausage and set aside. Beat the softened cream cheese, mayonnaise, sour cream, and garlic together until smooth. Stir in the Parmesan and Mozzarella cheeses, chopped collards, and cooked sausage. Transfer to a very lightly oiled 13 ˝ x 9 casserole dish. Bake in a 350° oven for 25 minutes or until brown and bubbly. Serve with grilled mini toasts or any crunchy bite-size bread pieces.
Yield: 20 generous servings.
(Opt.) Immediately after removing from oven, sprinkle with a little shredded Parmesan and Mozzarella cheeses.
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