Sombrero Spread Recipes

Steps:

• Brown meat and 1/4 cup of the onions in a skillet; stir in the ketchup, chili powder, and salt.
• Add the beans with liquid and mash to mix thoroughly with the other ingredients.
• Heat and garnish with the cheddar cheese, the remaining onions, and the olives.
• Serve with corn chips.

Steps:

• 1 Brown meat and onion. Stir in ketchup, chili powder or taco mix, and salt. Add beans and blend. Heat to simmer. 2 Serve in chafing dish. Garnish on the outside edges in a circle pattern of cheese, then onions and olives. 3. Place chips nearby and enjoy. Source: Louise Hildenbrand

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a skillet, cook beef over medium heat until meat is browned; drain.
• Add water and taco seasoning; simmer, uncovered for 15 minutes.
• Rinse pasta in cold water and drain; place in a large bowl.
• Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well.
• Add the dressing and toss to coat.
• Cover and refrigerate for at least 1 hour.

Steps:

• Spread salt in frying pan and heat. (Oil may be used, if preferred). Add beef, stirring with fork. When moist, add 1 cup onions. Continue stirring until beef and onions brown. Stir in ketchup, chili powder, and comino seed. Mash and add pinto beans. Heat until blended. May be refrigerated or frozen. More salt, Tabasco, Worcestershire, or sugar to taste may be added. When ready to serve, heat and place in a large chafing dish. Pile olives in the center and surround with a large ring of onions and an outer ring of cheese. Olé-a sombrero! Serve with corn chips or tostados.

Steps:

• 1. Brown meat and onions. add rest of ingredients,except topping; and cook 10 minutes. Place in chafing dish and sprinkle with topping. serve with chips. Delicious

Steps:

• Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. , Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. , Cover and refrigerate for at least 1 hour.

Steps:

• Brown meat and chopped onion, stir in salsa and chili powder, diced black olives and salt.
• Add beans and cheese, heat thoroughly and garnish.

Steps:

• Combine first 7 ingred. in small bowl. Should make 3 cups filling.
• Divide and spread filling on tortillas. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Chill for overnight. Remove plastic wrap.
• Place on greased baking sheet. Bake in 350' oven for 15 minutes until hot and cheese is starting to melt. Let sit for 5 minutes before cutting. Cut each roll into 5 pieces. Pop back into oven for 5-10 minutes or until the appetizers start to make a "sombrero" shape! Makes 25 appetizers.