Easy-cheesy Superbowl Snacks

We had no plans for Superbowl Sunday, so my Hero invited our neighbors to stop by.  Totally impromptu, last minute thing, and we had such a great time!  I really couldn't have asked for a better night.  I was thrilled to death that they enjoyed the food so much, because it was so simple and everything could be done ahead of time.  We had a pretty standard-type spread but since it was only the four of us and their kids we kept it simple; we put out bunch of cold cuts ("lunch meat," for the southerners) for a do-it-yourself sandwich bar, cocktail shrimp, and I made six-layer dip and chili.  They flipped over the dip and the chili, and I'm telling you they're both so easy, I almost felt like I cheated.  I shared the recipes with her, and now I'll share them with you.  Unfortunately, I didn't think to take any pictures of the food until it was half gone.  Sorry!  Next time.

6-layer Dip (seven if you like guacamole*)
My aunt taught me how to throw this one together in two minutes.  Okay, ten.

1 can refried beans
1 c. sour cream
1/2 packet taco seasoning
small can of chopped or sliced black olives
green onions, chopped
shredded four cheese mexican blend, or whatever cheese you prefer

Spread refried beans onto a platter. 
Add 1/2 packet taco seasoning to sour cream and mix well.  Spread over beans.
Create a layer with each of the remaining ingredients.

Done!  Just make sure you have plenty of tortilla chips, cuz this stuff will go fast!

*I've never made mine with guacamole, I guess you can add that before the sour cream layer? I don't think it matters too much where it goes :)

Now, I hope I don't offend any "real deal" chili makers out there with this recipe, but everyone who's tried it loves it.  Even I was never a huge chili fan, but this stuff is good!  The recipe came, believe it or not, from a Marlboro Cookbook of 50 Winning Chili Recipes.  I'm not recommending that anyone start smoking, but I do strongly suggest you try this chili!

Lazy Man's Chili Soup with Beans
by Bart Edwards, Athens, OH

2 lbs. ground beef
1 package ranch dip mix
1 package taco seasoning mix
1 can (10 oz.) tomatoes & green chilies (mild), drained
2 cans (14.5 oz./ea.) tomatoes with onions
1 can (12 oz.) chili beans
1 can (11 oz.) golden, whole kernel corn, drained
1 Tbsp. Tabasco sauce
1 package (8 oz.) shredded cheddar cheese
1 package (8 oz.) sour cream
1 bag corn chips

Brown the ground beef in a large pot.  Drain the beef and return it to the pot.  Add the ranch mix, taco seasoning, drained tomatoes and chilies, tomatoes with onions, drained chili beans, drained corn and Tabasco sauce to the pot with the beef.  Cover and cook on medium to medium-low heat for 35 minutes*, stirring occasionally.  Remove pot from heat and spoon into individual serving bowls.  Add 1-2 oz. of cheddar cheese and 1/2 -1 Tbsp. sour cream.  Serve with corn chips.  Serves 8-10.

*Just a note from personal experience: the chili is a little soupy after the recommended 35 minutes, so if you want it thicker, just cook it longer.

Oh yeah, and the football game?  What a great game!!  Not that anyone has any less respect for Indianapolis, but what a great story for New Orleans huh?  First time to the Superbowl and they win!  I love watching history be made.  Congratulations Saints!!   

1 comment:

creative produce said...

YUM!!!! any left over chili? chili-cheese fries are a staple for our leftover chili! mmmmm....

i made buffalo chicken dip for the first time and people loved it. it was so easy!

and GO SAINTS! good for them!