hosted by Laverne Diede & Rhonda Fitterer
Cheesy Shell Taco Bites
- 20 Tbsp. shredded cheddar cheese
- Sour cream
- 1 package taco seasoning
- Shredded cheddar cheese
- 1 lb. hamburger
- Salsa
- 1/2 cup salsa or picante sauce
- Avocado, cubed
- Cilantro
For Shells:
Preheat oven to 350 degrees. Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it. Bake on parchment-lined baking sheet for 7 minutes. Lift the melted cheese disks off the parchment paper and press into mini-muffin tins. Let the cheese cool for 1 minute in the muffin tin so they will hold their shape. Remove from muffin tin and set aside.
For Filling:
Cook hamburger until browned; drain if needed. Stir in taco mix and 1/2 cup salsa; simmer for 3-5 minutes.
Assembly:
Spoon beef mixture in cooled cheese cups and top with the shredded cheese, sour cream, salsa, avocados and cilantro.
Hot Artichoke & Spinach Dip
- 1 – 10 oz. package frozen spinach, thawed
- 2 – 14 oz. cans artichoke hearts, drained and roughly chopped
- 1 cup shredded Parmesan-Romano cheese mix
- 2 cups shredded Mozzarella cheese
- 16 oz. roasted garlic Alfredo sauce
- 8 oz. softened cream cheese
- Pepper, optional
Preheat oven to 350 degrees. Mix all ingredients in a large bowl; pour into a greased 9 x 9 inch baking dish. Bake for 30 minutes or until hot and bubbly. (A crockpot may use crockpot, heat on high until bubbly and serve when hot.)
