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Big Game Salsa Dip
Appetizer Mexican

Big Game Salsa Dip

4.5

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk.
  2. 2 Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain.
  3. 3 Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour.
  4. 4 Garnish with green onions and serve with tortilla chips.

By STEPHANIE H

Three Bean Dip
Appetizer Mexican

Three Bean Dip

4.3

Prep
15 min
Cook
Total
255 min

Instructions

  1. 1 Spread refried beans in an even layer in a 9-inch square baking dish. Combine cream cheese and taco seasoning mix in a small bowl; spread evenly over refried beans.
  2. 2 Combine navy beans, black beans, green onions, tomatoes, and cubanella pepper in a separate bowl; spread over cream cheese layer.
  3. 3 Cover dish; refrigerate before serving to blend flavors, at least 4 hours .

By SAHMCOOK

Buffalo Chicken Nacho Bowl
Appetizer Mexican

Buffalo Chicken Nacho Bowl

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Combine chicken and Buffalo wing sauce in a bowl.
  3. 3 Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.
  5. 5 Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.

By Amanda Frederickson

Outrageous Warm Chicken Nacho Dip
Appetizer Mexican

Outrageous Warm Chicken Nacho Dip

4.7

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir processed cheese food, diced tomatoes with chiles, shredded cooked chicken, sour cream, green onion, jalapeño, and taco seasoning together in a slow cooker.
  3. 3 Cover and cook on High, stirring occasionally, until cheese has melted and dip is hot, 1 to 2 hours.
  4. 4 Stir in black beans and cook until heated through, 15 minutes.
  5. 5 Serve with chips.

By brightlightz

Vegetarian Nachos Supreme for Two
Appetizer Mexican

Vegetarian Nachos Supreme for Two

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a skillet over medium-high heat. Add ground beef substitute and fry for 1 to 2 minutes. Stir in water and taco seasoning. Continue to cook and stir until cooked through, about 8 more minutes.
  3. 3 Place tortilla chips on an oven-safe plate and top with black beans. Add fried beef substitute and top with Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted, about 5 minutes; make sure the chips do not burn.
  5. 5 Remove from the oven and top with lettuce, salsa, guacamole, and jalapeno peppers.

By nkncali

Heather's Cilantro, Black Bean, and Corn Salsa
Appetizer Mexican

Heather's Cilantro, Black Bean, and Corn Salsa

4.8

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir black beans, yellow and white corn, tomatoes, cilantro, green onions, red onion, bell pepper, and garlic together in a large bowl.
  3. 3 Gently mix in lime juice and avocado.
  4. 4 Drizzle with olive oil to serve.

By hvoeltner

Quick and Easy Chicken Taquitos
Appetizer Mexican

Quick and Easy Chicken Taquitos

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
  3. 3 Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds.
  4. 4 Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray.
  5. 5 Bake in the preheated oven until lightly browned and crispy, about 30 minutes.

By Joanne Rainey Miller

Black Bean Avocado Salsa
Appetizer Mexican

Black Bean Avocado Salsa

4.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
  2. 2 Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.

By Dawn Logterman

Charred Corn and Black Bean Salsa
Appetizer Mexican

Charred Corn and Black Bean Salsa

4.5

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Toss corn, sliced tomato, jalapeño, garlic, and olive oil together in a large bowl to lightly coat; spread vegetables on a baking sheet.
  3. 3 Broil in the preheated oven until vegetables begin to char, about 5 minutes. Cool slightly, about 5 minutes.
  4. 4 Transfer charred vegetables to the bowl of a food processor. Add black beans, fire-roasted tomatoes, lime juice, chili powder, cumin, and salt; blend to desired consistency.

By Kate O'Neill

Mexican Potato Nachos
Appetizer Mexican

Mexican Potato Nachos

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Add 2 tablespoons vegetable oil to a large bowl. Add potato slices to the bowl; toss to coat in oil.
  3. 3 Arrange potato slices in a single layer on a baking sheet; sprinkle with salt and black pepper.
  4. 4 Bake in the preheated oven until potato slices are golden brown, about 20 minutes.
  5. 5 Meanwhile, heat remaining 1 tablespoon vegetable oil in a skillet over medium heat; add ground beef. Brown, breaking into crumbles as it cooks, 8 to 10 minutes. Drain excess grease.
  6. 6 Stir black beans into ground beef, then stir in taco seasoning and water. Bring beef-bean mixture to a boil, then reduce heat to medium-low. Simmer until flavors have blended, about 10 minutes.
  7. 7 Arrange potato slices on a serving platter; sprinkle with 1/2 Cheddar cheese. Top with meat-bean mixture; sprinkle with remaining 1/2 cheese.
  8. 8 Spread lettuce over nachos; garnish with tomato. Dollop on sour cream and guacamole.

By Lois A Dupre

Quick and Easy Air Fryer Nachos
Appetizer Mexican

Quick and Easy Air Fryer Nachos

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the air fryer at 360 degrees F (182 degrees C) for about 5 minutes. Line the air fryer basket with foil or a parchment liner, and spray with cooking spray.
  2. 2 Heat a small skillet over medium heat and cook ground beef until browned and crumbly, about 3 minutes; drain grease. Stir in water, taco seasoning, cayenne, salt, and pepper. Remove skillet from heat.
  3. 3 Set tortilla chips in the basket, spreading them out and overlapping slightly so the melted cheese won't drip through the open gaps. Evenly sprinkle Cheddar cheese over the chips. Only add a couple of layers of chips with cheese in between in the fryer basket, or just add a single layer and cook in batches.
  4. 4 Evenly distribute ground beef and black beans over the cheese, sprinkle green onions on top, and add spoonfuls of salsa.
  5. 5 Transfer the basket into the air fryer and cook until cheese is melted and starting to slightly brown on the edges, 4 to 6 minutes. The nachos will cook evenly and quickly but watch closely so they don't burn.
  6. 6 Remove nachos to a serving plate, garnish with sour cream, and serve immediately. Put extra toppings in small bowls and let everybody customize their nachos.

By lutzflcat

Spicy Lentil Nachos
Appetizer Mexican

Spicy Lentil Nachos

4.5

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium heat. Place onion in skillet and cook, stirring, until tender, about 5 minutes. Add garlic and cook another minute.
  2. 2 Stir in lentils, broth, chili powder, cumin, and oregano. Bring to a boil, reduce heat to low, and simmer until lentils are tender, about 30 minutes. Season with salt and pepper.
  3. 3 Combine black beans and corn in a saucepan (if using canned beans and corn, drain first). Cook over medium heat, stirring occasionally, until heated through about 8 minutes.
  4. 4 Spread tortilla chips on a serving platter. Spoon a layer of lentils on the chips, then a layer of black beans and corn, and then salsa. Sprinkle with shredded cheese. Serve while still warm.

By thomlynn61601

Southwestern Egg Rolls
Appetizer Mexican

Southwestern Egg Rolls

4.9

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
  2. 2 Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
  3. 3 Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. 4 Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
  5. 5 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
  6. 6 Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.

By Jackie

Skinny Seven Layer Dip
Appetizer Mexican

Skinny Seven Layer Dip

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
  2. 2 In another bowl, mash the avocado with the remaining lemon juice; set aside.
  3. 3 Spread the shredded lettuce over a 12-inch serving platter.
  4. 4 Layer the black beans evenly on top, followed by the Mexican-style corn.
  5. 5 Spread the prepared sour cream mixture over the corn.
  6. 6 Gently spread the avocado mixture on top of the sour cream.
  7. 7 Pour the salsa evenly over the avocado mixture.
  8. 8 Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

By LED87

Black Bean and Corn Guacamole
Appetizer

Black Bean and Corn Guacamole

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap.
  2. 2 Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.

By McCormick Spice

2-Ingredient Rotel Bean Dip
Appetizer American

2-Ingredient Rotel Bean Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain Rotel, and reserve liquid.
  2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Jacked-Up Vegan Queso
Appetizer

Jacked-Up Vegan Queso

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place vegan cheese in a microwave-safe bowl. Microwave at 900W for 1 minute. Remove from the microwave. Pour in 1/2 cup water, stirring constantly. Microwave at 900W for 1 minute more. Stir to create a smooth texture. Continue to add water and microwave until desired consistency is reached.
  2. 2 Fold diced tomatoes and black beans into the queso. Top with pickled jalapenos. Serve warm.

By Buckwheat Queen

Quick Corn and Bean Salsa
Appetizer

Quick Corn and Bean Salsa

4.7

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Mix yellow corn, white corn, black beans, black-eyed peas, tomatoes, avocados, cilantro, and green onion together in a large mixing bowl. Pour salad dressing over the corn mixture and stir to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Becky Harris

Creamy Bean Dip with Canned Black Beans
Appetizer

Creamy Bean Dip with Canned Black Beans

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine sour cream, Cheddar cheese, black beans, 1/4 teaspoon parsley, paprika, chili powder, onion powder, garlic powder, pepper flakes, and pepper in a bowl; gently fold together so black beans aren't crushed. Sprinkle with more parsley, if desired.
  2. 2 Keep refrigerated until ready to serve. Keep chilled while serving.

By Amy Gronli