Broccoli Slaw

Broccoli Slaw

1 package broccoli slaw mix
½ cup toasted slivered almonds
½ cup sunflower seeds
1/3 cup vegetable oil
3 Tbsp sugar
3 Tbsp cider vinegar

Toss all together
Mix in 1 package uncooked chicken ramen noodles (do not use seasoning packet)

Serve cold.

Taco Soup

Taco Soup

1 lb. lean ground beef
1 large onion, chopped
3 16 oz. cans Mexican-style chili beans, undrained
1 16 oz. can corn, undrained
1 16 oz. can chopped tomatoes, undrained
1 15 oz. can tomato sauce
1 ½ cups water
1 4.5 oz can chopped green chiles
1 1¼ oz package taco seasoning
1 1 oz. package ranch salad dressing mix
Toppings: Tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, chopped avocado

Cook ground beef and onion in large pot over medium-high heat until meat is browned, stirring until it crumbles. Drain. Stir in beans and next seven ingredients.

Bring to boil. Reduce heat and simmer 25 minutes. Serve with desired toppings. Yield: 3 ½ quarters. May be frozen up to 3 months.

Fiesta Dip

This is a can't miss at any function. It has become popular enough in our circles that our friends ask Stacy to bring it and stand in line with chips in hand. It is so simple to make, but very tasty.

Fiesta Dip

2 green peppers, chopped
2 tomatoes, chopped
1 white onion, chopped
2 cans golden corn, drained
2 cans light kidney beans, drained
Serve with tortilla chips
1 cup mayonnaise
1 cup sour cream
1 16 oz. packet ranch dressing mix
1 bag shredded cheddar cheese

In serving bowl layer twice the following ingredients:
Beans
Corn
Green peppers
Onions
Tomatoes
Shredded cheese

Mix mayonnaise, sour cream, ranch dressing mix and top the layered ingredients.

Top with remaining shredded cheese.

Serve with tortilla chips.