Five Layer Nacho Dip

This recipe looks like a lot of work but it whips together quite quickly... and it's well worth it!!
First Layer
1 can refried beans
1/3 cup low fat sour cream
2 Tbsp VE Salsa*
*For Salsa you can use your choice of one of the following:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium-Hot
VE Caliente Salsa Mix - HOT HOT

Second Layer*
1 cup avocado, peeled, chopped
1/4 cup low fat sour cream
2 Tbsp red onion, chopped
2 tsp lime juice
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
* As an easy alternative for this layer: use VE Guacamole Dip Mix and mix according to directions on bottle (you may only have to use a portion of the guacamole that you make.)

Third Layer
1 cup low fat sour cream
1 tsp VE Taco Seasoning

Forth Layer
1 cup Prepared VE Salsa

Top Layer
1/2 cup grated cheddar cheese
1/4 cup green onion

Layer 1 - Combine ingredients and spread evenly on bottom of a 9” pie plate.
Layer 2 - Cut the avocado in half, scoop out the flesh with a spoon; mash with a fork. Add remaining ingredients for this layer. Dolup over first layer and spread evenly.
Layer 3 - Mix together sour cream and VE Taco seasoning and place in dolups over guacamole layer and spread out.
Layer 4 - Pour prepared VE Salsa Taco/sour cream layer and spread.
Layer 5 - Sprinkle cheese and then green onion on top. Cover and refrigerate for 1 hour before serving. Great with pita (or tortilla) crisps or tortilla chips.

Creamy Guacamole Dip

Serves 4
This recipe is perfect for Mexican layer type dips.

2 ripe avocados, peeled, seeded and mashed
1 Tbsp lemon or lime juice
3 Tbsp VE Guacamole Dip Mix
1/2 cup sour cream

1. Peel avocados and remove pits. Place in bowl.
2. Add lemon juice and mash the avocados with a fork.
3. Add remaining ingredients and mix together. Place in fridge for at least 1 hour to allow flavours meld together.
4. Serve with VE Salsa and taco chips.

Option: For traditional guacamole omit the sour cream.

Chipotle Beef & Guacamole Tortas

Serves 4

'Torta' is Spanish for sandwich. These 'tortas' are a spicy, Spanish version of burgers. In Mexican bakeries, there are long rolls called `bolillos' but any large and crusty French roll will do.

1 1/2 lbs (750g) lean ground beef
2 garlic cloves, crushed
1 tsp (5ml) VE Chipotle Chili
1 Tbsp (15ml) ketchup
1 Tbsp VE 3 Onion Dip Mix
2 tsp ground Cumin
VE Sea Salt & VE Pepper, to taste
4 large crusty rolls, split in half
1 large beefsteak tomato
1 cup prepared VE Guacamole Dip

1. Combine first 6 ingredients in large bowl. Season with freshly ground VE Sea Salt and VE Pepper.
2. Form into 4 patties, approximately the same size as buns.
3. Grill patties over medium high heat, browning both sides. (Cooked patties will have an internal temperature of 160F.)
4. Top with tomato slices and VE Guacamole Dip.

Chicken Fajitas

Serves 4
2 Tbsp vegetable oil
1 Tbsp lime juice
1 Tbsp VE Fajita Seasoning
4 boneless chicken breasts
1 Tbsp vegetable oil
1 onion, cut in half then sliced
2 bell peppers, sliced
1 Tbsp VE Taco Seasoning
Tortilla shells
VE Guacamole Dip
VE prepared Salsa (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix)

1. Combine vegetable oil with lime juice and VE Fajita Seasoning. Add chicken breasts, turning to coat.
2. Preheat frying pan over medium high heat. Cook chicken breasts 4 minutes on each side. Remove from pan and set aside.
3. Add vegetable oil to hot pan. Add sliced onion and pepper and stir-fry for 3 minutes with VE Taco Seasoning.
4. Cut chicken into strips and return to pan with vegetables, stir-fry for 2 minutes.
5. Roll chicken and vegetables in warmed tortilla shells. Serve with VE Guacamole Dip and VE Salsa.

Note:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium
VE Caliente Salsa Mix - HOT HOT

Cuban Spiced Burritos

Makes 8 to 10 Burritos
2 sweet potatoes, cut in ½" cubes
3 Tbsp olive oil, divided
½ tsp each ground VE Sea Salt & Pepper
1 tsp VE Cuban Seasoning
4 boneless and skinless chicken breasts
1 medium onion, diced
2 cloves garlic, crushed
2 tsp VE Chili Seasoning
2 tsp each VE Cumin, ground
2 tsp each VE Coriander, ground
1- 19oz black beans, drained and rinsed
2 cups grated Jack or Cheddar
8 to 10 - 10" flour tortillas
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Sour cream
Prepared VE Poco Picante Salsa (or other VE Salsa)
Prepared VE Guacamole Dip Mix

1. Preheat oven to 425 F. In a large bowl combine potatoes 1 Tbsp of the olive oil and sprinkle with VE Cuban Seasoning and 1/4 tsp of salt and pepper. Place into shallow roasting or jelly roll pan and roast for 20 minutes.
2. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same roasting or jelly roll pan as potatoes. Return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Remove from oven and cut chicken into ½" cubes.
3. Over medium high heat, add remaining 2 Tbsp of oil to a large skillet. Add onions, garlic and remaining spices. Cook for 5 minutes then add diced chicken, sweet potatoes and beans. While stirring cook for 2 minutes more. Stir in cheese.
4. Divide among tortillas. Serve with sour cream, VE Salsa and guacamole.