Southwest Layered Salad – Photo courtesy of iheartnaptime.net
5 Minute Southwest Layered Salad
recipe courtesy of Carolyn (Heckman) Thompson from the Pioneer Journey Cookbook
Ingredients:
6 c. torn romaine lettuce
1 15-oz. can black beans, drained
& rinsed
1 11-oz. can whole kernel corn, drained
1/2 c. thick and chunky salsa
1/2 c. Kraft Three Cheese Crumbles
1/2 c. Ranch dressing
1 c. tortilla chips
DIRECTIONS: Place lettuce on serving platter or in bottom of glass serving bowl. Cover with layers of beans, corn, salsa, and cheese. Drizzle with dressing; sprinkle with chips. Makes 4 servings.
Chili & Cheese Enchiladas
recipe courtesy of Catherine Hustead Roe from the Wall Drug Cookbook, 2nd Edition
Ingredients:
1½ c. shredded cheddar cheese, divided
1 c. shredded Monterey Jack cheese
½ c. chopped onion
3 Tbsp. diced green chilies
8 (6”) flour tortillas
1 (15 oz.) can Hormel Chili No Beans
DIRECTIONS: Heat oven to 350°. In bowl, combine 1 cup cheddar cheese, Monterey Jack cheese, onion and green chilies. In center of each tortilla, place about 1/3 cup cheese mixture. Roll up tightly; place seam-side down in greased 12”x8” baking dish. Spoon chili over tortillas and cover. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with remaining ½ cup cheddar cheese. Cover; let stand 2 to 3 minutes or until cheese is melted. Serve with sour cream and salsa, if desired. Serves 4.
Chili & Cheese Enchiladas
