Superbowl Snacks

Baked Nachos

8 Corn tortillas, torn into large pieces
8oz Can cooked kidney beans
2 Large tomatoes, seeds removed and cut into a small dice
6oz Mozzarella cheese, torn into small pieces
6oz Monterey Jack cheese, shredded
1/4 Bunch fresh cilantro, chopped rough
Low fat sour cream

Preheat oven to 375*.  Arrange the torn pieces of tortillas on a baking sheet for 7 to 8 minutes or until tortillas are crispy.  Remove from oven and allow to cool slightly.  On a oven safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom.  Layer with the beans, tomatoes, cheeses and cilantro.  Add another layer of tortillas and repeat process until all ingredients are used.  Once the nachos are arranged, bake in the oven for 4 to5 minutes or until the cheeses are melted.  Serve with sour cream.

Salsa

1 Can Del Monte original recipe stewed tomatoes
1/2 Green pepper
1/4 Onion
Clove of garlic
1 Jalapeno with seeds
Season salt to taste
Oregano to taste
Fresh cilantro

Put all in a food processor and pulse until all blended. 

Mexican Cheese Dip

1/2 Cup grated cheese
1/2 Cup evaporated milk
1 Small can green chiles
1/8 Teaspoon onion salt
1 Pound Velveeta cheese
1 Medium tomato, chopped
1/8 Teaspoon garlic salt

Melt cheese on low heat.  Add milk and mix well.  Add remaining ingredients.

Southwestern Potato Skins

6 large baking potatoes, scrubbed
1/4 Pound ground beef
2/3 Cup water
1 Package taco seasoning mix
1/2 Cup sliced green onions
1 Tomato, chopped
1 (2 1/4oz) Can slice black olives, drained
1 (4oz) Cup cheddar cheese, shredded

Pierce potatoes with fork.  Microwave on high 30 minutes, turning over after 15 minutes; let cool.  Cut potatoes in half lengthwise, scoop out insides, leaving 1/4 inch shell.  Reserve potatoes insides for another use.  Brown ground beef in large skillet over medium high heat, stirring to break up meat.  Drain fat.  Stir in water and taco seasoning mix; bring to a boil. Reduce to low; cook uncovered 15 minutes.  Stir in green onions.  Preheat broiler.
Spoon meat mixture into potato shells; top with tomato, olives and cheese.  Place filled potato shells on baking sheet; broil until cheese is melted.  Top with dollop of quick taco dip.

Quick Taco Dip:
Combine 2 cups sour cream and 1 package taco seasoning mix in medium bowl; mix well.  Refrigerate until ready to serve.