7 Layer Dip

Everyone likes layer dip. It’s easy to make for any party. It’s great to make the day before and let rest in the fridge over night for more intense flavor.

We started eating it and forgot to photograph it... again!

1 Cup cooked pinto beans
3 TB taco seasoning (recipe follows)
4 oz chopped green chilies
2 avocados, sliced thin
lime juice
1/2 Cup chopped black olives
8 oz salsa
8 oz sour cream
8 oz shredded cheddar or Monterrey jack

Layer 1: Place pintos and taco seasoning in your food processor. Blend to creamy. If the mixture seems a little dry, add a little lime juice to thin it out.

Layer 2: Spread chopped green chilies over beans.

Layer 3: Arrange avocado slices over chilies. Sprinkle with salt and lime juice.

Layer 4: Add black olives over avocado.

Layer 5: Spread out salsa

Layer 6: Spread out sour cream

Layer 7: Sprinkle over shredded cheese

Serve with chips, crackers, veggies, or anything that will scoop this out. Like a spoon!

You can use store bought taco seasoning, but it may contain gluten, fillers, chemicals, or non-food ingredients. Weird!

Taco Seasoning

2 parts chili powder

1 part cumin

1 part oregano

1 part garlic powder

1 part onion powder

1 part paprika

1/2 part salt

(1/2 part cayenne for HOT taco mix)

Shake together in a jar and store in a cool, dry, and dark place. Seasonings keep for 4 months.


Thanksgiving Leftovers Fiesta Pizzas

Yet another installment of what to do with your Turkey-Day leftovers: Have a Latin Fiesta!

Many of us will be watching the sports team of our choice over the holiday, and this could lead to hungry sports fans. Whether your team is the reigning National Champion (Go Heels!) or you watch football, the following Mexi Pizzas are for you.

Chipotle Pizza Sauce

In a food processor

1 chipotle pepper (in adobo sauce from a can) seeded plus 1 tsp sauce, you can use more depending on your taste
1 12oz can diced tomatoes drained (reserve liquid)
2 TBSP paprika
1 tsp ground oregano
1 tsp ground cumin
2 TBSP red wine vinegar

Heat on stovetop until bubbly. This recipe makes enough for about 10 8in pizzas. It freezes well.

Chipotle Turkey and Avocado Pizzas

1. Spread pizza sauce over 8 inch tortilla
2. Top with shredded cheddar or cojita cheese
3. Heat together in a sauté pan 1 ½ cups shredded turkey and half the reserved tomato juice until meat ‘absorbs’ the juice and is hot. Arrange turkey over pizzas.
4. Top with cubed avocados and more cheese.

Wild Mayan Pizzas
1. Mash leftover sweet potatoes with reserved tomato juice in a sauce pot on medium heat.
2. Spread mashed sweet potatoes on 8 inch tortillas
3. Top sweet potatoes with chipotle pizza sauce
4. Drain and rinse a can of black beans. Sprinkle over pizza. If you have left over corn, add some kernels!
5. Top with shredded cheddar or cojita cheese (or soy cheese)

Bake all pizzas at 450 degrees for about 10 minutes, until cheese is bubbly and tortilla crisps up. Slice them into 6ths. Serve them with a lime wedge and sour cream. This makes awesome hors d’oeuvre both vegetarian and meat-tastic for your whole family.

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