Mexican-style Appetizer
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can condensed bean & bacon soup, (11¼ oz / 319 g)
- 1 packet taco seasoning mix, Shortcut
- ¼ teaspoon hot pepper sauce
- 1 cup sour cream, Shortcut
- 1 can green chilies, chopped, drained, (4 oz / 113 g)
- ½ cup Flavoring Option
- 1 cup Cheese Option, shredded, (4 oz / 113 g)
- ½ cup Topper Option
- ½ cup tomato, diced
- Dipper Option
OPTIONS
Flavoring - Use 1 Item
- green olives with pimento, sliced
- cooked ham, diced
- avocado, peeled, diced
- pepperoni, diced
Cheese - Use 1 Item
- Colby Longhorn cheese
- Monterey Jack cheese
- Cheddar cheese
- Mozzarella cheese
Topper - Use 1 Item
- alfalfa sprouts
- green bell pepper, diced
- lettuce, shredded
- celery, with leaves, chopped
Dipper - Use 1 Item
- tortilla chips
- pita bread, torn and toasted
- celery sticks
- jicama, sliced
Instructions
- In a small mixing bowl, stir together the soup, taco seasoning, and hot pepper sauce, until well blended.
- Spread mixture into a 6 inch round on a serving tray.
- Spread sides and top with the sour cream to cover.
- On top of the round, layer the drained chilies, Flavoring Option, Cheese Option, Topper Option, and tomato. Cover and place in the fridge for at least 4 hours.
- When ready to serve, uncover, surround the dip with the Dipper Option. Enjoy.
Notes
I cannot price this as I have not seen that flavor of soup in Thailand, yet. When I find the soup I will price this, for now I will say this is Fair cost per serving.
Shortcuts: Taco Seasoning Mix, Sour Cream.
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