Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts

Homemade Refried Beans



It's no secret that I L-O-V-E bean burritos. From the time I was a little girl, Taco Bell had a firm grip on my heart. The only problem is, I've started getting grossed out when opening the cans of refried beans from the store.'

They're kinda' slimy when you first open it. Then, a day later, they're completely crusty and almost...evaporated. Kinda'.


I put off making these because they were going to be hard. I'd spend hours sweating in the kitchen like the Mexicans of old. Or so I told myself.

These are easy peasy. I'll never open a can again.

Ingredients:

  • 14 oz. bag pinto beans
  • Water
  • 1/2  Onion, Chopped
  • ½ Tablespoons Red Pepper Flakes, Or More To Taste
  • ½ Tablespoons Paprika
  • 2 Tablespoons Light Brown Sugar
  • 4 Tablespoons Salt, Or As Needed
  • 1 tablespoon olive oil

Directions:

  • First and foremost, if you have the time, soak the beans overnight in water. Just make sure they're covered. If you don't have the time to do this, no problem. I didn't. We'll just cook them a little longer.
  • Pour the beans into a tall pot, filling with water and covering the beans several inches. They will act almost like rice and absorb a good bit of water, so don't be shy.
  • Bring the water to a boil. Once it's bubbly, take it down to a simmer. Leave it simmering for 2-2.5 hours (1.5 if you soaked your beans overnight) or until the beans are tender. Keep an eye on the water, and if it gets low, add more.
  • In a separate pan, heat up the olive oil. Add the red pepper flakes, paprika, brown sugar and onion. Saute for about 5 minutes, or until onions are slightly browned.
  • When the time is up and the beans are nice and soft, drain them, except for one cup of the liquids.
  • Mash 'em up like they're mashed potatoes.
  • Add the cup of liquids and the sauteed mixture and, using a hand mixture, whip them up until they've lost most of their chunkiness. Some chunkiness is okay. This thought comforts me in other aspects of life.
  • Once it's combined, add a good bit of salt. You may need to taste-test these until you find the right amount.



Serve warm!

Love and better-than-the-canned-stuff,

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Crock Pot Chicken Enchiladas


I'm currently going through a refining stage with All Kinds of Yumm, where I'm realizing that there are a few recipes that need to be seriously upgraded. My chicken enchiladas was one of those dishes. I actually deleted 3 other recipes of this sort in favor of this one variation.

Sometimes, favoritism is necessary.

The best part about this new (to me) spin on these is that it involves the crock pot. Now, if you're new here, you might not know that I am ob-SESSED with my crock pot. I know so many women, God bless them, who have time to make everything from scratch and can start cooking at 4 pm. They tend to have dinner on the table at 5:30 pm, sharp. Their men must be happy.

Now there's no judgment here-that's the rule. I applaud these ladies. I am not, however, one of them. I stumble into my apartment at about 5:30, and contrary to popular belief, most days I don't feel like cooking a meal. I normally feel like making brownies, but my husband pulls the whole, "I-need-a-well-balanced-meal" thing.

It's an epidemic, I tell ya'. So the more I can use the crock pot, the better. Seriously. It's like...hiring a halfway cook. For about $20. From WalMart.

I'm waiting for a gadget that will do my laundry, clean Tim's toilet (care to help?), and rub my feet at night. Better yet, I just need a Mexican vacation. Mom, pack your bags. We're making enchiladas. Olé.

Now, this is really the time-saving way to make enchiladas. If you're looking for a better-quality tortilla taste, go with the method I use in my traditional chicken enchiladas, and just crock pot the chicken.

Ingredients (makes 10-12 enchiladas):
  • 4-5 boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 3 14-oz cans enchilada sauce (I use Old El Paso)
  • 1 15-oz can black beans
  • 10 oz shredded Mexican cheese (2 1/2 cups)
  • Tortillas
Directions:
  • Leave chicken in crock pot with entire packet of taco seasoning 6-8 hours or until cooked.
  • Shred chicken with two forks
    • If you have time to make the chicken the night before you need it, after shredding, combine an extra can of enchilada sauce and let sit in the fridge overnight.
  • Fill each tortilla with a tablespoon-full of chicken. Add small amount of enchilada sauce, black beans and shredded cheese.
    • How much you specifically put is your call; just remember, it shouldn't be busting at the seam.
  • Roll each tortilla up tightly and place on a baking sheet. Continue process until you either a) run out of room on the baking sheet or b) run out of ingredients. 
  • Top with remaining enchilada sauce and shredded cheese.
    • I typically use one can of enchilada sauce in the filling and two to top the enchiladas with.
  • Bake at 350 degrees for 15-20 minutes or until cheese is bubbly. 
  • Serve immediately with sour cream.
Words don't even do this justice. It's such a cheater meal, because it will absolutely seem like you spent at least an hour preparing these. And my timer says...13 minutes prep time. Who doesn't have 13 minutes to make dinner?

Love and Mexican (again),



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Cheesy Tacos


I'm a big taco fan. People tell me all the time that I must dine on incredible feasts, given I have a food blog. That would be false (sadly). We have tacos and pizza at least once a week. For those of you who are like me, here's a simple tip for taking normal tacos and turning them into a crazy-delicious fiesta. 


Ingredients:

  • Tortillas
  • Mexican cheese
  • Velveeta cheese
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • Taco sauce
  • 2 tbsp. milk


Directions:



First, I'm going to grab the ground beef.




We're going to cook it over medium/high heat until cooked thoroughly.




Drain and return to pan.




Add taco seasoning and combine.




Cut up chunks of Velveeta (about 1/4 cup).




Cut into cubes and throw it in with the ground beef. Turn heat to medium/low.




Add a splash of milk, about 1 tablespoon. The cheese is the awkward kid who has a hard time blending in, and the milk is the older, cooler sibling who helps it out.




Stir slowly until combined.




Warm a tortilla in the microwave for about 15 seconds. Top with a spoonful of ground beef.




Top with-you guessed it-shredded cheese.




Drizzle on some taco sauce. Yumm. You can also add sour cream, shredded lettuce, diced green onion, cilantro, etc. Whatever you'd like.

This is so good. Don't even get me started.

Love and always-add-more-cheese,


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Taco Salad



There will undoubtedly be a time in your life when a miracle will occur. Maybe some random act of healing will come when you need it most; maybe it will consist of a stranger helping you in a time of need, or a financial burden lifted when it gets down to the wire.

Or maybe it will be your husband offering to make dinner. If, and only if, there is publicity involved (such as being featured on a blog). I believe this is a fair trade.

I know men can cook. While I realize that this sounds like a pretty general (and sometimes offensive) statement, I've learned that many men have convinced themselves otherwise; that cooking isn't something that they were "gifted" with.

Please. Tim can tell you that I wasn't born with any culinary spoon in my mouth.

If you are a man and happen to be reading this, you might be thinking, "This is offensive. I help with the cooking, and I do a fine job at it." Congratulations. You are not the demographic I am trying to reach with this particular segment. I'm trying to reach men who see boxed macaroni as a challenge. Like my husband, God bless him.

I first came up with the idea for "Men in the Kitchen" about a year ago, but in the midst of work, ministry, moving and then new work and new ministry, it fell on the back burner. But now, it's back. I can't promise this will be the most regular segment ever, but I will post as much as possible. These will be easy, inexpensive, quick recipes that the otherwise "helpless" husband can tackle. Let's start with taco salad.

Ingredients:
  • Romaine lettuce
  • 1 lb. ground beef
  • 1 packet taco seasoning
  • Mexican cheese, shredded
  • Tortillas
  • Toppings
    • Sour cream
    • Guacamole
    • Salsa
    • Black/pinto beans (drained and rinsed)
    • Black olives
    • Pico de gallo
    • Spanish rice
      • Since we're trying to start off slow, just grab the microwaveable kind
    • Queso
    • Cilantro
Directions:
  • Cook the ground beef on the stove. Drain and add taco seasoning. Mix well.
  • Cut lettuce into small, manageable pieces.
  • Arrange lettuce on a large plate. Top with ground beef, cheese, and other toppings.
  • Warm tortillas in the microwave or the oven. Roll up and serve with taco salad.
On this particular evening, I walked in the door at 5:50 pm. I was eating at 6:05 pm. Like they always say, "Food always tastes better when you're not the one making it."

Love and my husband, the hero,
Rachael

Puree salsa

I work in an office that has an ice cream chest. Yes, I said it. A chest full of ice cream; unlimited to those of us who have dedicated our lives (or at least 40 hours a week) to The Journal. This shouldn't come as a surprise to you, as our office revolves around food. I have a feeling I'll be losing a few pounds once I leave this place of temptation next week.

My friend, Jessica, recently brought in some incredible salsa for us to try. Now, I love Mexican food, but it's hard for me to find salsa that I just absolutely love. I'm not a huge fan of all the big chunks of tomatoes and onions. Have I ever told you about how my baby brother used to throw up whenever you said the word "tomato?" No? Another story for another time.

So I begged and pleaded, and Jessica was kind enough to share her recipe. It was incredibly fresh, tasty, and full of all-natural ingredients that are easy to find during the summer.

Ingredients:
  • 3 tomatoes
  • 1 onion 
  • 2-4 cloves of peeled/minced garlic
  • Juice of 1 lime
  • 1 jalapeño 
  • 1 good handfuls of fresh cilantro
Directions:
  • Cut your tomato's and onion into big chunks and remove seeds
  • Slice open the jalapeño pepper and remove the stem and seeds. Set the seeds aside, (that's where all the heat is)
  • Combine all ingredients in a food processor and blend till desired texture
  • Add salt and pepper to taste
  • If you like more heat add the pepper seeds and blend again
  • Let chill in refrigerator before serving
Enjoy!

Love,
Rachael

Hot corn dip

I accidentally came across this peculiar dip at a friend's wedding last year. I was extremely hesitant to try it because of the tomatoes (just being honest), but after hours in a bridesmaids dress, I was ready to dive into just about anything. This dip is colorful, spicy, perfectly creamy and is an amazing side dish at a summer barbecue. Plus, it's super quick. And cheap.

Ingredients:
  • 1 can white corn, drained
  • 1 can yellow corn, drained
  • 1 can diced tomatoes with green chile peppers, drained
  •  1 package cream cheese, diced
    • Make sure it's softened
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Chopped cilantro
    • Don't skip this ingredient!
Directions
  • Preheat oven to 350 degrees
  •  In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers
  • Add cream cheese dices, chili powder, garlic powder and cilantro. Combine thoroughly.
  • Bake for 30 minutes or until hot 'n bubbly 
  • Serve with tortilla chips
    • The ones with the hint of lime go great with this dip
Pinky promise, your guests will L-O-V-E this.


Love and chips-'n-dip,
Rachael

Crispy chicken tacos

I know what you're thinking. Tacos. Pssh. Amateur work. I'll admit, these probably didn't make it into Julia Child's book, but then again, do any of us really have the luxury of spending the whole day in the kitchen? I know many individuals who celebrate "Taco Tuesday," but I personally get bored with soft tacos and/or the cheap-o Taco Bell taco shells I buy in bulk at WalMart. I made about 12-15 of these tacos, and even though it's not necessarily the most convenient way to do it, it adds some extra flare and is incredibly delicious. So delicious, in fact, that my health-obsessed hubby got out of bed at 12:30am and ate the two leftovers in the fridge that were for my lunch.

Oh, the sacrifices we make.



Ingredients (serves 4):
  • 1 package of white corn tortillas
  • 4 boneless skinless chicken breasts, thawed
  • Shredded Mexican cheese
  • Shredded lettuce
  • Canola oil
  • Sour Cream
  • Taco Bell restaurant sauce
  • Taco Bell taco seasoning
  • 1 small can diced green chilies
  • Fresh chopped cilantro (optional)
  • Diced tomatoes (optional)
Directions:
  • Heat 2 tablespoons of canola oil over medium high heat
  • Chop up chicken breasts into small, bite-sized pieces. Throw in the pan with the heated oil.
  • Add the can of green chilies.
    • For the record, I do not like chilies, but you and any other picky eater in your home won't even notice they're there. They're diced so small that they'll blend right in, but they pack a lot of Mexican flavor.
  • Sprinkle taco seasoning onto chicken while cooking. How much you put is up to you.
  • Add 1 tablespoon of sour cream and combine. This makes the chicken mix nice 'n creamy.
  • While the chicken is cooking, pour canola oil into large pan and turn the heat on high. 
    • This is another area where the amount of oil is up to you. I make it so that it was about 1 inch deep, but for those of you who don't sit in a cubicle all day, feel free to add more.
  • Spoon 1 tablespoon of the fully cooked chicken mix into two corn tortillas.
    • I double-up the tortillas because they can be very fragile and break easily.
    • Only spoon 1 tablespoon of the chicken mixture into the taco shell, otherwise it'll spill over the sides. Practice safe deep-frying, people.
  • Using tongs, place the chicken-filled tortilla into the hot oil. Using a fork or the tongs, hold it almost closed for about 15 seconds to keep that structure in the tortilla and to keep it from opening. After a few seconds, they'll stay by themselves.
  • Let them sit on each side for about 2 minutes or until crispy and brown.
  • Once you've done one, just keep 'em coming. You can do as many at a time as your pan can fit.
  • Once both sides are done, remove tacos from hot oil with tongs, draining any additional oil back into the pan.
  • Set on a pile of paper towels and pat dry
  • When they are dry, gently open the taco just enough to add the shredded cheese, sour cream, taco sauce, lettuce and diced tomatoes. Be prepared to get your hands a little messy. But it's worth it.
  • Top with fresh cilantro
    • Warning: it's not the same without it.
It's Friday night. Some of you will hit the bars. Some of you will hit the sheets. And some of you will do the right thing and make these crispy chicken tacos.

Love and getting-wild-because-it's-the-weekend,
Rachael

Beef and bean burritos

These take me back to the good ol' days. My mom was a teacher for most of my life, and during the summers, we would go to the beach and pick up Taco Bell on the way home. And every single time, I ordered the exact same thing: a bean burrito with no onions and a chicken soft taco, hold the lettuce and tomatoes, add sour cream. In fact, I have to admit that I have an unhealthy relationship with Taco Bell. No matter what study comes out, and regardless of what their food is made of, they have my loyalty.

It's true.

So you can understand why I'm grateful that most Taco Bell products are now sold in grocery stores. This is one of my all-time favorites, and it is fantastic. I know what you're thinking: it's just a burrito! But it's so much more than that. It's a solution; a solution for all you people out there who need a quick fix for dinner; a solution for those of us who are counting pennies at the end of the month.

These also help after experiencing broken hearts, fights with spouses, and missing your best friends and family who are all in a different states. It's the solution.

Ingredients:
  •  Tortillas
  • 8 oz can tomato sauce
  • 1 lb. ground beef
  • 16 oz can Taco Bell refried beans
  • 1 small bottle mild Taco Bell restaurant sauce
  • Shredded cheddar cheese
  • Taco seasoning
  • Fresh cilantro (optional)
  • Sour cream (optional)
Directions:
  • Combine ground beef with taco seasoning and cook over high heat until completely cooked.
  • Drain fat and return to pan
  • Add tomato sauce and stir
  • In a separate pan, combine refried beans and about 1/2 cup of shredded cheddar cheese
  • Let sit over medium heat, stirring frequently
  • Set out corn tortillas
  • Spoon a tablespoon of refried beans onto tortilla and spread
  • Add a spoonful of meat
  • Roll tortilla up like a burrito
  • Top generously with taco sauce, then sprinkle a good amount of shredded cheddar cheese on top of burritos
  • Microwave for 90 seconds to get the cheese nice and bubbly
  • Top with fresh cilantro and sour cream (optional)
It's that simple! This made 7 burritos, and it cost less than $10 to make. Serve with chips and salsa and maybe throw in a little guacamole.



    Love and memories,
    Rachael

    Mexican Lasagna


    We all have purposes in life. This lasagna is why God created me, I'm sure of it. The size of this lasagna is outrageous, and will last a few days for the two of us. I'm still confident that it'll last a family of 4 at least two meals. It's all my favorite things all thrown into my amazing corningware.

    I highly recommend it — both the lasagna and the corningware.

    Ingredients:
    • Prepared Spanish rice 
    • Black beans
    • 1 can of corn
    • 1 lb. ground beef
    • Taco seasoning
    • 1 large can refried beans
    • 1 pack of tortillas (larger the better)
    • Mexican cheese (be generous — I used a medium bag of shredded Mexican cheese)
    • Taco sauce (I used a total of 2 bottles of Taco Bell taco sauce, which are $1 each)
    • Any toppings (oregano, sour cream, salsa, etc.)
    Directions:
    • Prepare Spanish rice according to previous blog. If you don't have the time or desire to make it from scratch, grab 2 or 3 packages of microwaveable Spanish rice. Add the drained black beans to prepared rice.
    • Cook ground beef over medium high heat on the stove
    • Drain and add taco seasoning
    • Pour canned refried beans in a pan over medium heat. Add some taco sauce, taco seasoning, stir and let it warm up.
    • Grab a 13x9 baking dish and pour 1/2 cup of the taco sauce on the bottom of the baking dish and spread with a spoon.
    • Top with first layer of tortillas
      • The ones that I bought were so big that I had to cut them in half to use. Don't be afraid to tear and arrange the tortillas so that they fit.
    • Layer with all the rice/bean mixture
    • Top with half the bag of cheese
    • Layer with tortillas
    • Spread the refried beans over second layer of tortillas
    • Pour 1 bottle of taco sauce over refried beans
    • Spread all the meat over the taco sauce
    • Add the corn and spread evenly
    • Top with another layer of tortillas
    • Cover with remaining half bag of cheese
    • Bake uncovered at 375 degrees for 30-40 minutes
    • Serve with your favorite toppings and tortilla chips
    That's it! The only real efforts come with the ground beef and rice. Everything else is practically made for you. So I have faith that you can do this!

    Love and lasagna,
    Racquel. Or whatever.

      Mexican Pizza


      I'm not afraid to admit that I have an addiction to Taco Bell. The whole "is this real beef" debacle doesn't stop me from hitting up their drive thru when I'm having one of "those" days.

      Well, it's been a good day, but I still could use some Taco Bell in my life, just without the drive thru or the 45-year-old employee who calls me "sweetie" and tells me I have pretty eye lashes. Which, I mean, whatever; I like a good compliment. I just tend to get them from strange people.

      Anyway, so keeping in tune with my Mexican-themed food week (aka, the Spanish rice I made the other day), I thought this would be perfect.


      Ingredients:

      • 2/3 cup mild salsa or Taco Bell taco sauce (which is the absolute best)
      • 1/2 lb. ground beef
      • Taco Bell Taco Seasoning
      • 4 small flour tortillas
      • 1 cup oil for frying
      • 1 cup warmed refried beans
      • 1 cup shredded cheddar/Monterey Jack cheese blend
      • 1/4 cup chopped tomatoes (optional)
      • 1/4 cup chopped green onions (optional)


      Directions:

      • Cook ground beef over stove and add taco seasoning.  
      • Brown meat over medium high heat. Set aside after cooking.
      • Pour the oil in a shallow skillet and turn on high heat.
      • Fry tortillas for 30-45 seconds per side, keeping as flat as possible
      • You'll have to pop all the bubbles in the tortilla
      • Pat dry with paper towel
      • Warm up refried beans in the microwave, then spread them on one of the fried tortillas.
      • Add meat, then salsa/taco sauce to the top of the tortilla
      • Top with a second fried tortilla
      • Sprinkle cheese, tomatoes and onions on top of second tortilla.
      • Place the pizza in the oven at 225F or in a broiler until the cheese is melted.
      • Serve topped with shredded lettuce, sour cream, and your other favorite toppings alongside

      Spanish rice, tortilla chips and salsa.

      This appeals to the Cuban heritage in me, as small as it might be. What can I say? Me encanta la pizza mexicana.


      Love,
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      Spanish rice


      What is it about Mexican food? I'm positive that at some town hall meeting hundreds of years ago, some Latino genius stood up and said, "Let's add cheese to everything we make and fry everything — including our desserts — in order to fatten up the general population."

      God bless 'em.

      I occasionally meet my friend, Kylie, for lunch at our neighborhood cheap-yet-divinely-amazing Mexican restaurant for lunch. I thought I had life figured out with my chicken enchiladas and beans, but she has made me do a complete 180 in my obsession. I'm now wholly devoted to chicken quesadillas and Spanish rice. So it was only natural that I should end up traipsing around my kitchen, tirelessly attempting to recreate this new favorite of mine. I won't lie to you and say that this is as satisfying as the lard-filled rice you'll get at a restaurant, but this is really dang good, and it's really dang quick.

      Ingredients:
      • 1 1/2 cups rice
      • 2 1/2 cups chicken broth
      • 15 oz can plain tomato sauce
      • 3 cloves finely chopped garlic
      • 1/3 cup chopped onion medium onion
      • 2 tablespoons oil
      Directions:
      • In a medium sauce pan, heat oil over medium heat. 
      • Add the chopped garlic and onion. Saute for 1-2 minutes. 
      • Add in uncooked rice. Stir for about 5 minutes until rice becomes a golden brown color.
      • Add in broth and tomato sauce
      • Stir for about 5 minutes and bring to a boil. Once it starts boiling, turn the heat to low and cover.
      • Let simmer for 20 minutes, then fluff with a fork. 
      That's it! Only about 10 minutes of prep time, and your stove does the rest.

      Love and Spanish history lessons,

      Chicken Quesadillas





      Today has been a good day. I learned that our rent will not be going up $65 dollars when we re-sign our lease, my workload was somewhat tolerable, my brother is visiting tomorrow morning (haven't seen him in almost a year), and the Bachelor Pad is on. Yes, the spinoff of The Bachelor(ette). For those of you who are in Tim's youth group, stop watching that trash. It's for old married women who sit in a cubicle all day and need to live vicariously through the lives of crazy ladies and gentlemen (terms used loosely).

      So, in honor of this special day, I am making what has become a staple in my home: chicken quesadillas. But these are not your grandma's boring cheese and tortilla quesadillas. These are better than...Taco Bell's (GASP!). I made it to use up a few things in my fridge/pantry, and it....is....AMAZING. Please do yourself a favor and make these. This particular recipe is for 2 people.

      Ingredients:
      • Tortillas
      • 2 chicken breasts
      • Mexican cheese (I use the bagged kind)
      • Taco Bell taco sauce (no, not the salsa...and yes, the kind you buy in the store, not the kind you steal on your next visit)
      • Drained can of black beans (or pinto...whichever you prefer)
      • Taco seasoning
      • Toppings (sour cream, guacamole, etc.)
      • You can also choose to put chopped up peppers or other veggies in yours. My palette is extremely limited, as you can tell.
      • A quesadilla maker, a George Foreman or a pan and a stove
      Directions:
      • Now, I'm going to give you options. Easy option: throw the chicken in the crockpot before you leave for work and generously add the taco seasoning. Set it on low and it'll be ready for the next step when you walk in the door. Hard way: thaw chicken, cut up chicken, cook chicken on stove, add taco seasoning...it's your choice.
      • I use a George Foreman that has quesadilla plates, so it starlights as a quesadilla maker. I throw the tortilla on the warmed up Foreman, tear up the chicken (which I cooked in the crockpot...or your can use the difficult chicken), add cheese, taco sauce, and drained beans (I love beans).
      • Throw on another tortilla and cook the sucker
      • When it's ready, top it however you'd like.
      I served this with homemade tortilla chips. Cut up a tortilla, warm up some canola oil in a pan over the stove, and throw them in 30 seconds, then flip and leave for another 30 seconds. Top with salt, and there ya' go.

      Love and Mexican...again,

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      Taco Ring

      Ahhh, the taco ring. I was recently introduced to this phenomenon just a few weeks ago by my friend, Mary. This recipe is perfect for picky eaters, and mine absolutely loved it. Add to it that it's incredibly easy, and you've got a winner.

      Ingredients:
      • 1 lb ground beef
      • 1 pkg taco seasoning mix
      • 1 cup mexican or cheddar cheese
      • 2 8 oz refrigerated crescent rolls
      • Optional sour cream and/or salsa
      Directions:
      • Preheat oven to 375
      • Brown ground beef and drain grease.
      • Stir in taco seasoning and cheese.
      • Unroll crescent rolls and separate. Arrange triangles in a circle on a round baking stone in a way that looks like a sun.
      • Scoop meat mixture evenly onto widest ends of dough at center of ring.
      • Bring points in and over meat.
      • Bake 20 to 25 minutes or until golden brown (keep an eye on it, though. Remember, every oven is different!)
      I serve it with sour cream and salsa. My picky eater usually eats it without these toppings, but this leaves you room to be creative! I've seen pictures of people serving this at parties and placing a bowl of dip/salsa/sour cream inside the center of the ring.

      So do yo' thang, readers. Be creative.

      Xoxo,

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