Very addicting recipe. You’ve been warned.
1 pint (16 oz.) sour cream
1 cup mayonnaise
2 cans (11 oz.) Mexicorn, drained
3 oz. pickled japapeños (nacho), diced (approx. 1/2 cup, don’t pack down)
1 Tbsp lemon juice
2 tsp creole seasoning (Tony Chachere’s)
1 bunch chopped green onions
4 cups shredded mild cheddar
Combine all ingredients into large bowl and chill overnight. Serve with Townhouse crackers or Fritos. Single recipe fills four (4) 16oz or eight (8) oz containers.
Great side dish for a BBQ (like we just had today!). And of course, anything with bacon captures my heart 🙂 Makes enough for a crowd! I doubled this recipe recently, and would probably do a little *less* bacon next time (GASP!). But even with 20 people, I had tons of leftovers for a week. I’ll stick with a single batch next time, and when it’s gone — it’s gone!
1 large can (28oz) Bush baked beans (or 2 regular 16oz cans)
1 small can butter beans
1 small can kidney beans
1/2 cup ketchup
1/2 cup brown sugar
2 Tblsp. vinegar
3 Tblsp. hickory smoke flavor (“Liquid Smoke”)
1 lb. bacon, cut into bite-sized pieces and fried
1 lb. ground beef, cooked & drained
1/2 cup onion, diced and browned
- Cook bacon on a cookie sheet lined with aluminum foil. Broil until crisp. Dry on paper towels (Or fry bacon in a pan and drain grease. I just find the cookie sheet method less messy and faster).
- Cook onion & ground beef together. Drain grease.
- Add all ingredients together and
a) bake uncovered at 350 degrees for 45 minutes OR
b) combine all in a crockpot, put on low, and cook for 2-3 hours.
Source: Debbie Van Dusen