Happy May and Cinco De Mayo! I am finally back from Italy, and now is the time to spice it up for summer entertaining just in time for Mother’s Day, Memorial Day, graduation, lake and beach parties. I made this Taquito Layered Dip today when I was having some friends over, and I saved a ton of time by using Chicken Taquito’s by Jose Ole. Feel free to use the chicken or steak varieties, and add your favorite southwestern toppings such as black olives, cilantro, avocado or jalapeños. You can also make your life simpler (and sometimes save money) using frozen foods to create fabulous appetizers, main dishes and even desserts. There are a huge variety of different cuisines represented in the freezer aisle, including options that cover snack-time, breakfast, lunch, dinner, entertaining and specialty food occasions. If you like southwestern food, the options of frozen food choices are endless. For more recipes such as these using frozen foods see Easy Home Meals.
This post is sponsored by Easy Home Meals, but all opinions are my own.
Taquito Layered Dip
10 to 12 servings
1 (20 ounce) package Taquito Chicken
11/4 cups refrigerated cheese dip
2 cups frozen corn, thawed
1 (15.5-ounce) can black beans, rinsed and drained
11/2 cups shredded Mexican cheese
11/2 cups chopped lettuce
13/4 cups chopped fresh tomatoes
1. Preheat oven to 350F.
2. Slice each Taquito into 1-inch slices. Microwave according to package directions. Place evenly in a lightly greased 9- x 9-inch baking dish. Drizzle with cheese dip and bake 5 minutes. Remove from oven and top with corn, black beans and shredded cheese. Return baking dish to the oven and bake 5 minutes more until cheese is melted.
3. Remove from oven and top with lettuce, and tomatoes and serve with tortilla chips.