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#196 – Cheesy Shell Taco Bites & Hot Artichoke & Spinach Dip

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.)

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