This is a great taco salad recipe that uses RW Garcia tortilla chips in place of the traditional taco shell.  It’s easy to put together and very yummy.

Ingredients

3/4 pounds ground beef or ground turkey

1 to 2 teaspoons chili powder

1 8-ounce can tomato sauce

1 8-ounce can kidney beans, rinsed and drained

6 cups shredded iceberg lettuce

4 cups broken RW Garcia Yellow corn tortilla chips

1 cup shredded cheddar cheese

1 dollop of sour cream (optional)

1 dollop of salsa (or a couple of shakes of hot sauce)

Directions

In a large skillet, cook ground beef or turkey until no pink remains. Drain fat. Stir in tomato sauce, chili powder, and beans. Heat through. Fill bottom of a bowl with broken chips. Cover chips with shredded lettuce. Top with hot meat mixture. Sprinkle with cheddar cheese. Add sour cream and taco sauce, if desired. Makes 4 servings.

This dip is an RW Garcia family favorite.  5 layers of stunning goodness – avocados, beans, olives, onions, sour cream and, of course, cheese.  Yummy!  It is especially delicious with RW Garcia Dippers – because they can hold up to a thick dip like this one.

Ingredients

2 cans of bean dip

6 avocados

1 cup mayonnaise

1 cup sour cream

1 package taco seasoning mix

1 cup chopped olives

1 bunch green onions, chopped fine

2 tomatoes, chopped fine

1 lb. finely grated cheese (Cheddar or Cheddar/Monterey Jack blend)

Directions

In a 9 x 11 Pyrex dish (or something of the same volume) spread the bean dip. Mash the avocados and spread them over the bean dip. Mix together the mayonnaise, sour cream and taco seasoning mix and spread over the avocados. Mix chopped tomatoes, green onions and chopped olives together and spread over the taco seasoning mixture. Top with one pound of grated cheese.

 

This salsa is all about the chiles!  

Ingredients

5 dried chiles de arbol (waxy red peppers)

16oz. tomato sauce

2 cloves of garlic

salt to taste

How to make it:

Toast chiles in a skillet until charred. You can also hold them directly over flame…be careful they blacken QUICK. You will cough so keep windows open! Boiling the chiles until soft is also an option – but the best taste is charred. Blend chiles, garlic and tomato sauce until smooth. Add salt to taste.

 

This is a really quick and easy bean dip – and really good too!  It is a great after school snack or just relaxing on a Saturday.

Ingredients

1 can refried beans

1 4 oz can mild green chilis, chopped

1 red bell pepper

1 green bell pepper

1/2 cup white onion

1/2 cup grated cheddar cheese

Olive oil as desired

Directions

Chop peppers, chilies and onion sauté in olive oil in a deep pan for 10 minutes or until soft. Add beans and cheese. (Add ½ cup cooked chopped chicken if desired.) Serve hot with your favorite RW Garcia chips.