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Showing: 7-Layer Taco Dip - Bean Burrito Casserole

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7-Layer Taco Dip

Provided by: Bob Evans®

Sausage adds a unique twist to the classic Mexican-style 7-layer dip.

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Absolute Mexican Cornbread

Submitted by: Judy Spence

This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.

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Adobo Sirloin

Submitted by: Tracie Commins

Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.

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All-Purpose Marinara Sauce

Submitted by: EGHALEY

Home Town: Rome, New York, USA

I use this recipe for marinara sauce as a base for all my pasta dishes. You can use the sauce 'as is' for a meatless spaghetti sauce. Or you can add just about any meat or seafood to add variety to your meals. In addition, you can add kidney beans and your favorite ingredients to make a super chili. My kids eat this pasta sauce like no other. They are happy campers when the house is filled with the aroma as this sauce is cooking.

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Al's Sufferin' Succotash

Submitted by: Allen

A great side-dish for any occasion, using store bought items and a minimum of effort and time !!! Fordhook Lima Beans, Corn, and Green Chili Peppers combine to make a tasty addition to any meal.

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Amateur's Light Breeze Chicken Chili

Submitted by: Todd Hunt

A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.

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Artichoke Dip

Submitted by: Juanita

This dip is good hot, cold, or room temperature. Serve it with tortilla chips or pita wedges and be sure to get your taste, because it doesn't last long at a party!

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Artichoke Dip II

Submitted by: Marie Dawson

A warm dip with Parmesan cheese, artichoke hearts and spicy green chile peppers. It's great when garnished with chopped green onions and tomatoes. Serve it with tortilla chips or pita slices. Omit the green chiles, if desired. Delicious cold, too!

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Avocado Delight

Submitted by: Lisa Hickey

This is a recipe I love to make when having a Mexican fiesta. It is basically a dip. It can also be used as a filling for tacos and burritos.

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Aztec Casserole

Submitted by: Karen Vermeer

You will need a siesta after eating this layered enchilada casserole featuring chicken with sour cream, corn, tortillas, cheddar and chile peppers.

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Azteca Soup

Submitted by: Andree Foglio G.

Tomatoes, chipotles and cilantro are cooked in chicken broth and pureed in this soup which is garnished with cubes of avocado and freshly fried strips of corn tortillas.

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Bachelors Flamin' Hot Mexican Bean Dip

Submitted by: MRSRISTOW

This is a great dip for block parties, office parties, football parties..lots of parties! Its hot and easy, not to mention quick.

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Bacon-Wrapped Chicken

Submitted by: LaDonna Reed
Provided by: Taste of Home

One of the things my family likes about this recipe, which I created, is that you can adjust the 'heat index' by using green chilies or jalapeno peppers.

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Baja Stuffed Potatoes

Submitted by: Dominique

Home Town: Hermosa Beach, California, USA

Living In: Venice Beach, California, USA

My brother, Paul, invented these double stuffed potatoes for a barbecue we had in Mexico. Mild green chiles, Mexi-corn, sour cream, and Pepper Jack cheese, baked until puffy and golden brown.

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Baked Corn Casserole

Submitted by: Amanda

Whole kernel and cream style corn are baked with cream cheese, butter, green chile peppers and fried onions.

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Baked Corn Casserole

Submitted by: Denise Smith

A creamy corn, cream cheese, and onion casserole that's a holiday winner!

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Baked Havarti Chicken

Submitted by: BCWEBB

Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.

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Baked Omelet Squares

Submitted by: Bonnie T.

Living In: Baton Rouge, Louisiana, USA

Scrambled eggs with mushrooms, olives, ham, jalapenos, and Cheddar cheese, baked until firm, then cut into individual square portions. Great for a holiday brunch with sausage, and easily adapted with your favorite ingredients.

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Baked Pork Chimichangas

Submitted by: LaDonna Reed
Provided by: Taste of Home

Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chilies and picante sauce in these from-scratch chimichangas. 'Because my recipe makes a lot, I can freeze them for those nights when I don't feel like cooking,' informs field editor LaDonna Reed of Ponca City, Oklahoma.

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Bean Burrito Casserole

Submitted by: pj

I usually keep frozen burritos stocked in my freezer just for this recipe. It's so quick and easy, and tastes delicious. Can be served with tortilla chips and a salad. Or double the sauce, and serve over rice.

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7-Layer Taco Dip

Absolute Mexican Cornbread

Adobo Sirloin

All-Purpose Marinara Sauce

Al's Sufferin' Succotash

Amateur's Light Breeze Chicken Chili

Artichoke Dip

Artichoke Dip II

Avocado Delight

Aztec Casserole

Azteca Soup

Bachelors Flamin' Hot Mexican Bean Dip

Bacon-Wrapped Chicken

Baja Stuffed Potatoes

Baked Corn Casserole

Baked Corn Casserole

Baked Havarti Chicken

Baked Omelet Squares

Baked Pork Chimichangas

Bean Burrito Casserole

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