Brooke's Mexican Gourmet Night

Ingredients

• 1 can refried beans
• 1 can frito lay bean dip
• 2 medium very ripe avocados
• 1 cup sour cream
• 1/2 cup mayonaise
• 1/2 to 1 full package taco seasonin
• 3 tomatoes cored and chopped
• 1 can chopped pitted black olives
• 1 small can green chilis
• grated Monterey Jack cheese
• First Layer: Mix refried beans and bean dip together and spread over bottom of pan
• Second Layer: Peel and pit avocados and mash with fork. Add salt and pepper to taste
• Third Layer: Mix together mayo, sour cream and taco seasoning
• Fourth Layer: chopped olives
• Fifth Layer: chopped tomatoes
• Sixth Layer: green chilis
• Seventh Layer: cover with cheese
• Refridgerate. Serve with tortilla chips.
• Kiwi-Lime Slush
• 2 cans lime-ade concentrate
• 1 cup sugar
• 1 (15 oz.) can crushed pineapple
• 4 kiwi, peeled and smashed
• 2 Liters 7-up
• I know this didn't go with the Mexican theme but it's always a hit so I had to serve it.
• Baked Chicken Taquitos
• makes 14-16
• 4 ounces cream cheese, softened (I used light cream cheese)
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped cilantro
• 1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)--I left this out
• 1 cup grated monterey jack cheese (use pepperjack for a litte heat)
• small yellow or white corn tortillas
• kosher salt
• cooking spray
• Heat overn to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
• You can prepare this step ahead of time and keep the mixture in the fridge.
• Cilantro Lime Rice
• 2 tablespoons butter
• 1 1/4 cups rice
• 2 1/4 cups chicken broth
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• juice and zest of 1 large lime
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cumin
• Beans-
• from Cafe Rio
• Why mess with perfection?
• Cornbread
• 1/2 cup cornmeal
• 1 1/2 cup flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 cup oil
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 1 1/4 cup milk
• Honey Butter
• 2 sticks butter, softened
• 1/2 cup honey
• 1/2 cup marshmallow fluff
• Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened.)
• Brandi's Chocolate Bundt Cake
• 1 package chocolate cake mix
• 1 package instant chocolate pudding
• 4 eggs
• 1/2 cup butter, melted
• 1/2 cup oil
• 1 small carton sour cream
• 1 package chocolate chips