Sunday, February 10, 2013

Taco Oven Chips with Creamy Bean Dip

I don't know how many times I have just forgotten about leftovers. And by the time I remember they were there, it is just too late for me to even use them. I decided to throw together an idea inspired by oven chips recipes that I have seen online, and they work great as an appetizer!

Taco Oven Chips
2-3 (depending on size) Potatoes that are uniform shaped (cleaned very well!!) and cut these guys into 1/8" rounds.
Leftover taco meat (Probably about a cup or so)
1 cup shredded cheese (your flavor choice!)
Cooking spray
Montreal Steak seasoning
Diced Onion and Peppers to garnish (optional)

Preheat your oven to 350 degrees. Grease your pan with cooking spray. With your sliced potatoes, place them on the pan overlapping each other slightly. Put the pan of potatoes into the preheated oven for about 10 minutes or until the potatoes appear to be translucent. Pull them out of the oven and spray the potatoes with cooking spray then sprinkle them with Montreal Steak Seasoning (or salt and pepper, your choice) to taste. Sprinkle evenly with shredded cheese and taco meat, onion and peppers (if you want garnish). Bake for another 12 minutes or until cheese is melted and bubbly. Serve with Creamy Bean dip.

Creamy Bean Dip
1/4 c. sour cream
1/4 c. refried beans
1 tsp lime juice
1 tsp parsley
Salt and pepper (to taste)

Mix all ingredients together until smooth. Refrigerate leftovers.

No comments:

Post a Comment