Mexi-Dabs
Posted
Mon, 07/17/06
As I've uttered many times before, I enjoy cooking as long as I can experiment and try new dishes. When it comes to the daily slog of providing food just for the sake of slapping it on the table, I lose interest quickly and stop cooking. I know my husband is not particularly fond of this character trait, but as I often remind him I was not put on this earth to serve him or to pretend to be a "happy homemaker."
Last Saturday I created a little appetizer named Mexi-Dabs. I dubbed it thus because there is a dab of this and a dab of that in the ingredients. The experiment worked out well, however, and inspired my husband back for seconds – and thirds.
Mexi-Dabs
1 LB lean ground beef
Cook the ground beef in a skillet over medium heat; drain well. Return beef to the skillet; stir in taco seasoning mix and water. Cook over medium-low heat for about five minutes, stirring often. Drain the beef mixture again. Place cooked beef in a bowl. Using a manual potato-masher, firmly mash ground beef. Mix in the refried beans; mash again until the mixture resembles a paste. Assemble Tostitos Scoops on a microwave-safe plate or platter. Add one tablespoon or less of the beef-bean mixture into each scoop; top with cheese and a dollop of hot salsa. Heat the appetizers in the microwave for thirty to forty seconds, or until cheese melts. Serve. Note: Variations of the recipe can include sour cream, guacamole, minced black olives and mushrooms, or onion.
I submitted the recipe to Tostitos just for fun. Mexi-Dabs are one appetizer I don't mind sharing. They are easy to make, and quite tasty to boot.
Tags: Appetizers;
Food Photos;
Mexico; New
Recipes
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