Tijuana Trash Recipe
Instructions. Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking pan. Brown ground beef; drain any fat. In a large bowl, mix the browned beef, 2 cups cheese, cheddar cheese soup, Rotel tomatoes, sour cream, milk and taco seasoning. Place 1/2 of the crushed tortilla chips in the prepared baking dish.
The Swedish Chef Tijuana Trash
TIJUANA TRASH : 1 sm. onion, chopped 1 to 2 stalks celery, chopped Butter 1 can chopped green chiles 1 tomato, chopped 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz. sour cream 1 sm. block Cheddar cheese, grated. New recipes . WARM TURKEY NAAN WRAP; LINDOR TRUFFLE CAKE;
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How To Make tijuana trash. 1. Place first 5 ingrediants in lg bowl. In saucepan place butter, syrup, sugars and seasonings. bring to a boil.Pour over cereal mixture. stir and place in 250 degree oven. Stir every 15 minutes for 45- 1hr.Lay out on wax paper to dry then break up into pieces and store into airtight container.
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ziplist recipe box; Friday, January 20, 2012.. Tijuana Trash (Snack Mix) from Fake Ginger. Ingredients:-4 cups tortilla chips, broken into 1-inch pieces-3 cups Corn Chex cereal-3 cups Cheerios-1 (10 oz) can of mixed nuts-1/2 cup light corn syrup-1 stick butter-1/2 cup brown sugar
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The Swedish Chef Tijuana Trash
Instructions. Cut chicken breasts into 1/2-inch cubes. Heat 2 teaspoons of the oil in large, nonstick skillet. Add chicken cubes and sauté just until no longer pink, about 2 to 3 minutes. Remove chicken and set aside. Add remaining 1 teaspoon olive oil to skillet. Stir in onion and green pepper; cook gently until softened.
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The Swedish Chef Tijuana Trash
Instructions. Preheat the oven to 250 degrees Fahrenheit. Stir melted butter, celery salt, garlic salt, salt, Worcestershire sauce, cayenne pepper, and Tabasco sauce until well-combined. Place the Cheerios, Chex mixes, pretzels, and nuts in a baking pan in a single layer. Pour the butter mixture over the dry ingredients.
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Debone and cut into bite-size pieces. Saute onion and celery in butter, add chiles and tomatoes. Add soups, sour cream, cheese, chicken and spices. Heat all together. Butter a 9x13 inch pan. Line the bottom with tortillas and layer half of the mixture. Add another layer of tortillas and rest of mixture. Bake at 350 degrees for 30 minutes.
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Pre-bake the tortillas while you chop your veggies. Layer your tortilla halves with beans and cheese and pop in the toaster oven at 350F. Bake for approx. 15 minutes or until beans are hot and cheese is melted. Remove from oven and top with your raw chopped veggies. That's it!
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Add stewed tomatoes, sauce, taco seasoning and chilies. Heat through. Spray a 10x15" baking dish with cooking spray, then put about a half cup of the beef mixture on the bottom to keep flour tortillas from sticking. Then layer tortillas, 1/5 of the beef mixture, sprinkle with about 1 cup cheese. Repeat layers once.
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Spray the slow cooker with non-stick cooking spray. Add the mixture to the slow cooker, followed by the remaining Mexican cheese blend on top. Cover the slow cooker and cook the dip for 3 to 4 hours on low. The dip is ready when the internal temperature reaches 165 degrees Fahrenheit (75°C). Serve and enjoy!
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Key Components. Protein: Tijuana Trash typically features your choice of protein, such as grilled chicken, steak, or shrimp.It's the heart of the dish, delivering that irresistible smoky flavor. Vegetables: A medley of colorful bell peppers and onions add a vibrant crunch and a touch of sweetness to the mix.; Spices: A combination of spices like chili powder, cumin, paprika, and garlic.
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Get full Tijuana Trash Recipe ingredients, how-to directions, calories and nutrition review. Rate this Tijuana Trash recipe with 2 cups tortilla chips, broken into 1 inch pieces (i like to use small tostitos and break them in half), 1 1/2 cups crispix cereal or 1 1/2 cups corn chex, 4 -5 cups popped popcorn, 6 oz nuts, of choice (i like spanish peanuts and almonds), 4 tbsp light corn syrup, 4.
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Top the casserole off with a layer of diced sweet peppers and diced tomatoes. Sprinkle freshly grated cheese on the top before baking. Bake at 400°F for about 15 minutes, or until the casserole is warmed through, and the top teams begins to turn a golden brown color. Served when fresh from the oven.
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Preheat oven to 250º. Pop popcorn and place in large mixing bowl. Combine tortilla chips, cereal, and nuts.
