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Cream Cheese-Salsa Dip
Appetizer Mexican

Cream Cheese-Salsa Dip

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl.
  2. 2 Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.

By rpaulson001

Layered Taco Dip with Meat
Appetizer American

Layered Taco Dip with Meat

4.8

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease, then stir in one package of the taco seasoning mix. Let beef cool completely.
  2. 2 While the beef is cooling, stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth. Spread over the bottom of a baking dish to cover.
  3. 3 Sprinkle about 1/2 of the Cheddar over the sour cream. Layer with seasoned ground beef, lettuce, and remaining Cheddar. Spoon salsa over the dip. Refrigerate for at least 1 hour before serving.

By Drew

Copycat Bang Bang Shrimp
Appetizer American

Copycat Bang Bang Shrimp

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl. Set aside.
  2. 2 Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
  3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 Working in batches, cook the shrimp until they are lightly browned on the outside and no longer transparent in the center, about 3 to 5 minutes.
  5. 5 Transfer shrimp to paper towels to drain.
  6. 6 Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp; toss gently to coat.
  7. 7 Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with chopped green onion.

By linzleel

Vietnamese Salad Rolls
Appetizer Southeast Asian

Vietnamese Salad Rolls

4.6

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Bring a medium saucepan of water to a boil. Place rice vermicelli in boiling water, remove from heat, and let soak until soft, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
  2. 2 Fill a large bowl with hot water. Dip one rice wrapper in hot water until soft, about 1 second. Lay wrapper flat; place desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center. Roll edges of wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly roll up ingredients. Repeat with remaining wrappers.
  3. 3 Mix hoisin sauce with water in a small bowl until desired consistency has been attained. Heat mixture for a few seconds in the microwave.
  4. 4 Serve spring rolls with warm dipping sauce.

By Claudine

Aaron's Famous Vegetarian Nachos
Appetizer Mexican

Aaron's Famous Vegetarian Nachos

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil.
  2. 2 Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
  3. 3 Arrange tortilla chips on the prepared baking sheet. Spoon refried bean mixture over chips. Sprinkle with pepper Jack cheese, green bell pepper, and onion.
  4. 4 Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

By Andrea Parker

Fantastic Mexican Dip
Appetizer Mexican

Fantastic Mexican Dip

4.7

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in taco sauce and set aside.
  2. 2 Mix together sour cream, cream cheese, and taco seasoning in a large bowl until well combined; spread onto the bottom of a medium serving dish.
  3. 3 Cover sour cream mixture with beef mixture, Cheddar cheese, and lettuce. Top with tomato, green onions, and black olives.

By Bumblebee

Fresh Spring Rolls With Thai Dipping Sauce
Appetizer Thai

Fresh Spring Rolls With Thai Dipping Sauce

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
  2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
  3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Chihuahua-Style Salsa Verde
Appetizer Mexican

Chihuahua-Style Salsa Verde

4.4

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
  2. 2 Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

By Becca798

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

Absolutely the Best Nacho Dip Ever
Appetizer Mexican

Absolutely the Best Nacho Dip Ever

4.5

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 In a blender or food processor, thoroughly mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.
  2. 2 In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded Cheddar cheese and shredded lettuce.
  3. 3 Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator at least 2 hours before serving.

By JEFF MOORE

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

Vietnamese Fresh Spring Rolls
Appetizer Southeast Asian

Vietnamese Fresh Spring Rolls

4.7

Prep
45 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes; drain and set aside to cool.
  3. 3 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften.
  4. 4 Lay wrapper flat; place 2 shrimp halves, some cooled noodles, lettuce, mint, cilantro, and basil in a line across middle of wrapper, leaving about 2 inches uncovered on each side.
  5. 5 Fold opposing uncovered sides of wrapper inward, then tightly roll 1 of the opposing edges of the wrapper around the filling. Repeat with remaining ingredients.
  6. 6 Combine water, lime juice, sugar, fish sauce, garlic, and chili sauce in a small bowl; set aside.
  7. 7 Combine hoisin sauce and peanuts in a separate small bowl; set aside.
  8. 8 Serve spring rolls with both sauces for dipping.

By Paula

Great Chicken Taquitos
Appetizer Mexican

Great Chicken Taquitos

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Bring water to a simmer in a skillet over medium heat; add chicken. Cover the skillet and cook until chicken is no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from water and cool; shred with a fork. Discard water and dry the skillet with a paper towel.
  2. 2 Heat 1 tablespoon vegetable oil in the skillet over medium heat; cook and stir shredded chicken, tomatoes, green onions, chicken broth, flour, garlic, cumin, oregano, chili powder, and salt until heated through, 3 to 5 minutes. Set aside.
  3. 3 Heat remaining vegetable oil in a heavy 10-inch skillet over medium heat; carefully dip tortillas in hot oil to soften, about 1 minute. Remove tortillas with tongs and drain on paper towels, reserving oil in the skillet.
  4. 4 Heat reserved oil to 375 degrees F (190 degrees C).
  5. 5 Spoon about 2 tablespoons chicken mixture down the center of each tortilla. Tightly roll each tortilla around the filling and secure with a wooden toothpick.
  6. 6 Working in batches, fry rolled tortillas in hot oil until golden brown, 3 to 5 minutes. Remove taquitos with a slotted spoon and drain on paper towels. Serve taquitos on a bed of shredded lettuce with guacamole on the side.

By wadeg

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

Veggie Spring Rolls with Thai Mango Dipping Sauce
Appetizer Thai

Veggie Spring Rolls with Thai Mango Dipping Sauce

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Make dipping sauce: Combine mango, ginger, chili sauce, rice vinegar, and lime juice in a blender and blend until smooth. Add basil and cilantro and pulse until chopped. Pour into a small bowl, then cover and place in the refrigerator until serving.
  2. 2 Make spring rolls: Squeeze a little lime juice over avocado slices. Create an assembly line of vegetables and herbs, so that they are all ready to go.
  3. 3 Fill a shallow dish with warm water. Add rice paper sheet to warm water, one at a time, and let soak for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of rice wrapper, begin layering with 1 to 2 avocado slices, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle veggies with salt and pepper. Fold both ends to the center and roll sheet as tightly as possible without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap Aluminum Foil to keep spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times.
  4. 4 Serve spring rolls with mango dipping sauce and chopped peanuts.

By Reynolds KitchensR

Asian Beef Lettuce Wraps
Dinner Asian

Asian Beef Lettuce Wraps

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add hoisin sauce and peanut sauce; cook until heated through, 2 to 3 minutes.
  2. 2 Spoon beef mixture into the center of lettuce leaves, taco-style. Top with cucumber, carrot, and mint. Season with salt and pepper.

By Christine Simon Michener

Ground Turkey Lettuce Wraps
Dinner Asian

Ground Turkey Lettuce Wraps

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
  2. 2 Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.

By Pat J

Spicy Asian Cellophane Noodle Salad
Lunch Asian

Spicy Asian Cellophane Noodle Salad

3.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place eggs in a saucepan with enough cold water to cover, and bring a boil. Remove from heat, cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. 2 Heat the oil in a skillet over medium heat, and cook the onion and zucchini until tender. Mix in the tofu, and continue to cook and stir until browned on all sides.
  3. 3 With a mortar and pestle, grind the garlic and Thai chiles into a fine paste. Mix with the fish sauce, lime juice, sugar, and salt.
  4. 4 Bring 1 quart water to boil in a pot. Turn off heat, and soak the cellophane noodles in the hot water 1 minute, or until soft.
  5. 5 In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

By SUMMER530

Killed Lettuce and Onion
Side Dish American

Killed Lettuce and Onion

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels and crumble; set aside.
  2. 2 Add green onions to bacon grease; cook and stir until onions reach desired tenderness, about 1 minute. Pour onions and bacon grease over lettuce; toss lightly. Top with crumbled bacon and serve.

By shann

Peanut Butter, Mayonnaise, and Lettuce Sandwich
Lunch American

Peanut Butter, Mayonnaise, and Lettuce Sandwich

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread 1 slice bread with peanut butter; place lettuce on top. Spread remaining 1 slice bread with mayonnaise; place on top lettuce, mayonnaise-side down, to make a sandwich.

By Jackie

Green Bean and Stuffed Olive Salad
Lunch

Green Bean and Stuffed Olive Salad

3.2

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Easy Snack Wraps
Lunch

Easy Snack Wraps

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
  2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

Lorraine's Club Sandwich
Dinner

Lorraine's Club Sandwich

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
  2. 2 Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.

By LORRAINEWINKEL