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  • Brooke's Mexican Gourmet Night

    2 votes

    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

    Directions

    I'm taking the liberty to post Brooke's fabulous gourmet night. She put it on her blog, but I thought it needed to be on here, too Ü

    Thanks for the great feast, Brooke!

    7 Layer Mex-Tex Dip

    from my mom

    Combine ingredients. Pour into bundt cake pan. Bake 350 for 1 hour.

    Sprinkle powder sugar on top.

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