Taco Casserole
McCormick
1 1/2 pounds lean ground
beef or turkey
Preheat oven to 400°F.
1/4 cup McCormick Taco
Seasoning Mix
Brown meat in a large skillet over medium-high heat.
Drain off the fat.
1 15- to 16-ounce can
pinto beans, drained
and rinsed
1 15-ounce can
tomato sauce
1 11-ounce can Mexican-
style corn or whole
kernel corn, drained
1 cup shredded
Cheddar cheese
1 cup coarsely crushed
tortilla chips
Assorted toppings: sour
cream, sliced green
onions, shredded
lettuce and chopped
tomatoes (optional)
Stir in seasoning mix, beans, tomato sauce and corn.
Bring to a boil. Reduce heat to low; simmer for
5 minutes.
Spoon the mixture into a 2-quart baking dish.
Sprinkle with cheese and tortilla chips.
Bake for 5-10 minutes, or until the cheese is melted.
Serve with assorted toppings, if desired.
Makes 12 servings.
In a small saucepan, combine half-and-half, onion,
cumin, salt and peppers. Heat over low to medium-low heat until hot, but do not bring to a boil.
Add a small amount of Manchego and stir until it is
melted. Gradually add the remaining cheese, stirring
after each addition until thoroughly blended.
Add cream cheese and continue stirring until the
mixture is smooth.
Remove from the heat, stir in cilantro and serve
immediately. This dip is delicious with any of your
favorite Don Miguel* products. Makes 4 servings.
* Brands may vary by region; substitute a similar product.
3/4 cup half-and-half
1/3 cup finely chopped
onion (the finer
the better)
2 tablespoons
ground cumin
1 teaspoon salt
2 serrano or jalapeño
peppers, finely diced
(adjust for your heat
preference)
12 ounces Manchego
cheese, finely grated
6 ounces cream
cheese, cubed
1/4 cup finely chopped
fresh cilantro (optional)
Queso Blanco Dip
Don Miguel Mexican Foods
