| T O P I C R E V I E W |
| hawkin_farmgirl |
Posted - Aug 27 2012 : 09:20:59 AM
Morning ladies!
I want to make this nacho dip for my son's birthday party on Saturday. Problem is, the party is 2 hours away at my grandmother's house. I'm wondering if I should cook it here and transport it in the dutch oven, cook it here and transport it in something else, or cook it there. Should I cook it here, put it in the fridge, and heat it there? What do ya'll think?
Here's the recipe...
Ingredients: 1 lb ground beef
1 lb hot pork sausage
1 pkg hot taco seasoning mix
1 tsp cumin
1 onion, chopped
2 cloves garlic, minced
1 small jar jalapeno peppers, drained
1 can refried beans
8oz shredded Monterey Jack cheese
8oz shredded cheddar cheese
1 jar salsa
1 bag tortilla chips
Instructions: Brown ground beef, pork sausage, onions, and garlic in dutch oven over hot coals.
Drain off grease.
Add taco seasoning, cumin, and 1/4 cup water.
Stir and simmer for 3-5 minutes.
Spread beans over meat, then cheese, then jalapenos, then salsa.
Bake at 325 for 30 minutes with 3/4 of coals on top.
Scoop out of D.O. on tortilla chips or spoon into individual bowls.
Thanks for the help! :)
*Micah*
Farmgirl Sister #1478
http://pinterest.com/miss_micahp/
http://misadventuresofamicah.tumblr.com/ |
| 4 L A T E S T R E P L I E S (Newest First) |
| hawkin_farmgirl |
Posted - Sep 02 2012 : 09:55:56 AM
Update!
I ended up browning the meat here and then mixing the rest and cooking it at my grandmother's. This recipe makes a lot, but there was absolutely none left! It was ssooo good! I did change a couple of things...
I used regular sausage and taco mix seasoning, not spicy, since we had a bunch of kids over.
I did not use a whole can of jalapenos. I diced one up and that worked well. A whole jar just seemed like way too much!
I only used half a jar of salsa. I think if I had used one that was "chunkier", I would have used a whole jar.
But yes, this dip was amazing and most definitely will be used again!
*Micah*
Farmgirl Sister #1478
http://pinterest.com/miss_micahp/
http://misadventuresofamicah.tumblr.com/ |
| hawkin_farmgirl |
Posted - Aug 27 2012 : 4:40:36 PM
Thanks for the suggestions!
This is a new dutch oven and I've only used it three or four times. I remember helping my mom cook with hers, but am still new to it all. But I'm loving it so far! This is also my baby's very first birthday, so I'm that anxious first time mom who wants it all perfect. :)
*Micah*
Farmgirl Sister #1478
http://pinterest.com/miss_micahp/
http://misadventuresofamicah.tumblr.com/ |
| rschaaf |
Posted - Aug 27 2012 : 09:32:13 AM
the night before, you could brown everything and add all ingredients except the beans cheese and salsa, then fridge it and keep it cool until you get there. then warm it up then add the beans cheese and salsa. that way your flavors can meld overnight and you don't risk your cheese seperating or bacteria growth from being unfridged so long. thats what i'd do. then you don't have to be stuck so long in the kitchen there like if you were yo make it from scratch, cause you're there to party not cook. good luck, sounds yummy!
"There is beauty, there is grace, in my peaceful country place!"
See what I'm up to at: http://www.lifeonctfarm.blogspot.com |
| FebruaryViolet |
Posted - Aug 27 2012 : 09:27:07 AM
I assume you're not making it in a fire, or are you? Why can't you do the prep in the dutch oven and then compile it in a 9 x 12 or so casserole?
Regardless,
I think I'd make it at your place and then transport it in a insulated bag (like the ones that come with the corningware casseroles? You can simply warm it up in the oven at your destination.
"Hey, I've got nothing to do today but smile..."
The Only Living Boy in New York, Paul Simon |
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