"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Baked Taco Spread Recipe

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This recipe for Baked Taco Spread, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Begaye, Camping, Wausau
Added: Thursday, November 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 to 5 tsp Cornmeal, 3 8oz packages cream cheese softened, 1 pkg dry taco seasoning, 1/2 c sour cream, 1/2 c salsa, 2 eggs lightly beaten, 1 c shredded pepper jack or co-jack cheese, 1 4oz can chopped green chilies drained, 1 4 oz can chopped black olives, TOPPING: 1 c sour cream, 1/4 c sliced black olives, 1/4 c sliced green onions, 1/4 c sliced cherry tomatoes, 1 jalapeño pepper sliced, assorted crackers for spreading / dipping

Directions:
Directions:
Line bottom of spring form pan with parchment paper cut to fit, sprinkle with the cornmeal and set aside. In a large mixing bowl beat cream cheese until smooth. Add the taco seasoning, sour cream and salsa, beat until combined. mix in the eggs, shredded cheese, and chilies. fold in black olives. Pour over cornmeal into pan. Place pan on a baking sheet for even cooking. Bake at 350º for 35 min or until center is almost set. Cool on a wire rack for 10 to 15 min. Carefully run a knife around the edge to loosen ; cool on rack for another hour. Refrigerate uncovered overnight.
Remove sides of pan in morning. Place another piece of parchment on top, invert onto plate. Remove bottom of pan and bottom parchment paper, and invert onto serving tray. "Frost" with sour cream. arrange olives, onions, tomato slices and jalapeño slices on top. serve with crackers.

 

 

 

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