Cooking On A Budget: Mexican Nacho Dip & Burrito Recipe

Wednesday, December 16, 2015

Mexican Nacho Dip & Burrito Recipe

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias


The Mexican Nacho Dip is over the top delicious and the same ingredients make an incredible burrito. Make your holidays easy, delicious and stress free with these entertaining recipes!



With the holidays coming into full swing we often wonder how we'll have time to manage everything. The decorating, the shopping, wrapping, and daily and social obligations. Christmas and New Year's is all about quality time with family and friends. And at the center of every gathering and celebrations is food.
I love shopping at my Walmart Super Store because I can get everything I need for the holidays. Gifts and all that I need to cook and bake. This year I am making a Mexican Nacho Dip with an array of ConAgra products I've picked up at Walmart. Because this recipe is so versatile, and the ingredients in the dip double as a filling for burritos, I am golden!

Kids just love Mexican food. And if you haven't much time to prepare dinner for the kids before you leave for your holiday party - well burritos are a snap to put together. So while you and the hubby take this Mexican Nacho Dip to a party, your kids will be feasting on a quick and easy burrito made with the same ingredients in the dip recipe. Add in a little side salad using the fresh produce offerings at Walmart and the kids will enjoy a delicious and healthy meal. And you get to go to the party stress-free and guilt-free! You didn't throw a pizza at them for dinner - you made something delicious they'll love.

What else? It's inexpensive. The combined cost for the dip and the burritos came to: $15.12. Plus, by using the Pam spray (as I do for all my casseroles), clean up is fast.

So let's get to the recipe(s):
  • 1 - 28 oz. can RO*TEL - drained
  • 1 - 15 oz. can MANWICH
  • 1 - 15.5 oz. can re-fried beans
  • 1 - 14.5 oz. can Hunt's Petite Diced Tomatoes
  • 1 lb. ground beef
  • 1 - 6 oz. container Sour Cream
  • 1 tsp. cumin
  • good big pinch cayenne pepper
  • salt and black pepper to taste
  • tortillas (for Burritos)
  • 1 - 16 oz. bag Mexican cheese (Monterey Jack, Cheddar, Queso & Asadero)
  • 1 avocado
  • splash of lime juice (for the crema)
  • 1 jalapeno pepper - small dice, stem and seeds and white vein removed
  • Pam Cooking Spray
  • 9 x 11 baking dish

Both recipes use the same main ingredients and I'll show or tell you how to do both of them.

STEP 1: The main mixture

Place the ground beef in a large skillet over medium high heat. Break it down with a wooden spoon as you go. To the ground beef add some salt and black pepper to taste, the cumin, chili powder and cayenne pepper. Stir. To this add in the can of MANWICH and stir.


Add this mixture to a bowl and then add in the can of drained RO*TEL and the Jalapeno pepper. Mix well. Just some input here - I have food handling gloves and did I use them when dicing the jalapeno? No. I paid for it a bit later by rubbing my eyelid before washing my hands. It stings and for some time, so please wash your hands super well after handling any hot pepper.


STEP 2: Then you begin the assembly of the dip

Start with using 3/4 of the can of re-fried beans and spread over the bottom as evenly as you can. Then on top of that add about 1/2 cup of the Mexican blend cheese. Top that with the MANWICH and RO*TEL mixture (using about half of the mixture and save the other half for the burritos).



Then top the whole thing with cheese.



STEP 3: Bake in a 375° oven for about 25 minutes until the cheese is bubbly and slightly brown.



Now here is the bonus recipe ~ Burritos for the kids. The great thing is both the dip and burritos bake for the same length of time!

Lay out a 10 " tortilla and spoon on a little bit of the re-fried beans and spread it around a bit, add a little cheese over that, followed by the MANWICH & RO*TEL mixture and more cheese. Roll up burrito style, place in a casserole dish and bake in a 375° oven for about 25 minutes until warm and the cheese has a chance to melt. I made four smaller burritos for my husband and I, there's plenty of mix to make a good sized batch of them.

Topping for the Burritos ~ AVOCADO CREMA


Take the avocado and add it to a blender with a 6 oz. container of sour cream and spritz of lime or lemon juice, a touch of salt and pepper and about a tablespoon or so of water if you need to get it going in the blender. Blend until smooth.

I have to finish off by telling you not only how delicious the dip and burrito are, but how I am really very impressed by the flavor of MANWICH. MANWICH is something I had maybe once growing up and until now haven't used it. That's going to change. By itself it's deep and rich in tomato flavor and I would use it for making pasta dishes in the future ~ it's that good. And by adding some Mexican spices to it, I think the dip is fabulous. And I've always loved RO*TEL - tomatoes and green chilies are a great staple for any of my Mexican dips or salsas.

ConAgra and Walmart team up to make your holidays easier and delicious! To see what's cooking with Hunts and RO*TEL at Pinterest, Instagram and Facebook, visit them at:












  • Pinterest: https://www.pinterest.com/huntschef/ and https://www.pinterest.com/roteltomatoes/
  • Instagram: @ConAgraFoods
  • Facebook: https://www.facebook.com/Hunts and https://www.facebook.com/roteltomatoes
    •  
      Please visit Yes You Can for some terrific holiday recipes for you and your family to enjoy this holiday season.

      Let me know if you have other great recipes using RO*TEL, Hunt's or MANWICH. I'd love to hear from you!

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