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• Soft Taco Wrap

• Taco Bake

TACO DIP

• 1 CAN REFRIED BEANS (COOKED & THINNED WITH A LITTLE WATER)

• 1- 16 OZ. SOUR CREAM

• 1 TBL. PLUS S 1 TSP. OF TACO BLEND

• TACO MEAT

• CHOPPED LETTUCE

• SHREDDED CHEDDAR CHEESE

• CHOPPED TOMATOES

• SLICED BLACK OLIVES (OPTIONAL)

SPREAD COOLED BEANS ON PLATTER. 

MIX SOUR CREAM & TACO BLEND.

SPREAD ON TOP OF BEANS. 

COVER SOUR CREAM MIX WITH TACO MEAT.  SPRINKLE WITH CHOPPED LETTUCE;  ADD CHEESE THEN TOMATO TOP WITH OLIVES.  REFRIGERATE.  SERVE WITH TORTILLAS.

MEXI BLEND TACO DIP

BAKE 400 DEGREES

• 1 LB. FRESCO TACO BLEND MEAT (MADE AHEAD)

• 1   8OZ. PKG CREAM CHEESE (SOFTENED)

• ½ CUP RANCH DRESSING

• 1 TBL. FRESCO MEXI BLEND

• 1 TSP. GROUND CUMIN

• ¼ CUP GRATED MOZZARELLA CHEESE + 1 TO 1 ½ CUPS FOR TOP

• ¼ CUP GRATED CHEDDAR CHEESE + 1/3 CUP FOR TOP

IN A BOWL, MIX WELL THE FIRST FIVE INGREDIENTS.

ADD TACO MEAT & ¼ CUP OF MOZZARELLA & ¼ CUP OF CHEDDAR.  STIR TO COMBINE.

PUT IN GREASED CASSEROLE PAN. 

TOP WITH REMAINING MOZZARELLA &SPRINKLE EVENLY WITH REMAINING CHEDDAR OVER THE TOP. 

BAKE IN PREHEATED OVEN 15-20 MIN. UNTIL BUBBLY.   SERVE WITH TORTILLA CHIPS.

TACO BLEND CASSEROLE

• 1 LB. FRESCO TACO BLEND MEAT (MADE AHEAD)

• 1 (15OZ. CAN) BLACK BEANS

• 1 SMALL CAN CORN

• 1 CUP SALSA

• ½ CUP GRATED MOZZARELLA CHEESE

• ½ CUP GRATED CHEDDAR CHEESE

• 2 TBL. CHOPPED CHIPOTLE OR JALAPEÑO PEPPERS

• TORTILLA CHIPS

PUT TACO MEAT IN LARGE SKILLET AT MED HEAT.  ADD SALSA, BEANS, CORN & CHIPOTLE OR JALAPENO PEPPERS.  COOK UN TIL HEATED THROUGH. 

BREAK UP TORTILLA CHIPS INTO BITE SIZE PIECES & COVER THE BOTTOM OF CASSEROLE DISH. 

SPREAD MEAT MIX OVER TOP AND SPRINKLE WITH BOTH TYPES OF CHEESE.  

BAKE 350 DEGREES FOR 20 MIN.