Beef Nacho Casserole "Forget the Diet Today"

This south-of-the-border casserole combines refrigerated pizza dough, beef mixture, and taco-cheese blend into a sensational one-dish meal.

Ingredients

2 tablespoons  olive oil

1/2 pound  pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound  lean ground beef

1/2 teaspoon  garlic salt

2 tubes (10 ounces each)  refrigerated pizza dough

1 jar (16 ounces)  medium-hot salsa

3 cups  shredded taco-cheese blend

1 can (2.2 ounces)  sliced black olives, drained (about 1/4 cup)

3 large  scallions, trimmed and sliced

Directions

1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Nutrition Facts

Calories 502, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 51 mg, Sodium 1181 mg, Carbohydrate 40 g, Fiber 3 g, Protein 31 g.
Percent Daily Values are based on a 2,000 calorie diet

 

Crab Spread Recipe

By: L. Gerken 

"An easy, but filling appetizer for your next party. Serve with small serving knife over assorted crackers." 

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (6 ounce) can crab meat, drained
• 1 (12 ounce) jar cocktail sauce
• 1 lemon, juiced

Directions

1. Place cream cheese on large plate. Cover with crabmeat, squeeze juice of one lemon over the crabmeat. Pour cocktail sauce over top of the entire concoction.

Olive Lovers Dip Recipe

Courtesy: BLONDIE410 

"Everyone who like green olives will love this dip. It's so simple and easy to make. Best served with corn chips."

 Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (5 ounce) jar green olives, you can try Moroccan Green Olives Bulk 1.25 Pounds, drained and chopped
• 3 tablespoons ketchup, or as needed

Directions

1. In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.

Celebrating Latin Food: Tostones Rellenos "When you think it is perfect, i...

Celebrating Latin Food: Tostones Rellenos "When you think it is perfect, i...: "Tostones or Patacones, whatever the name it is a dish which has crossed over in the food world. I'll leave it up to the Simple Chef™, with ..."

Blue Cheese Dip for Buffalo Wings

 Ingredients:

• 3/4 cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 tablespoon white vinegar
• 1/2 cup crumbled blue cheese
• salt and pepper

Preparation:

Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo wings (see below).  Makes about 1 1/2 cups.

Chicken wings with delicious blue cheese dip.

Ingredients:

• 4 pounds chicken wings
• salt and pepper
• oil for deep frying
• 1/4 cup butter
• 1/4 cup hot pepper sauce
• 1 tablespoon white vinegar  

 Preparation:

Instructions for Buffalo wings.
Sprinkle chicken wings with salt and pepper. Heat oil in deep fryer to 370°. Fry wings in batches until crispy and cooked, about 10 minutes. Transfer to paper towels to drain; keep warm. In a small saucepan, melt butter; stir in hot sauce and vinegar. Pour over wings and toss to coat wings thoroughly. Serve Buffalo wings with the Blue Cheese Dip and Anchor Bar Buffalo Chicken Wing Sauce - Medium Recipe


   

Spicy Bean Salsa

By: Susan Navarrete   "Serve with tortilla chips. Very addicting!"
 
Ingredients

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

Directions

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

 
Servings: 12

Deviled Dip

Photographs by Antonis Achilleos

Recipe courtesy Food Network Magazine, for 50 Game-Day Dips

Directions

Puree 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.

Serve in a bowl and add toasted french or italian bread.