Recipe - Mexican Appetizer
This week’s recipes, Mexican Appetizer, is a fast and easy appetizer for onboard entertaining. You can also turn it into lunch or a light dinner by adding more garnishes (see suggestions below).
I use this recipe a lot aboard Distant Shores since it is attractive, flavourful and quick to put together at a moment's notice from mostly canned and bottled goods that can be stored on board long-term, then topped with fresh ingredients.
Adjust amounts slightly to suit the size and type of serving dish you choose to serve it in. I use a 6" x 8" x 2" glass casserole dish (pictured) to show off the layers of ingredients. Everything is prepared in the dish you serve it in so doesn't create a lot of dishes to wash up afterwards. Not only does this save water, it leaves you time to relax and enjoy your time on the boat.
My Mexican Appetizer became a reader favourite when it was published in the May 2013 Onboard Entertaining issue of Canadian Yachting magazine.
I hope you enjoy it too!
1 X 418 g can of re-fried beans 1 X 230 g jar of taco sauce 1-2 cups of sour cream (substitute 300 g can of cream thickened with a few splashes of lemon juice or vinegar and stirred)
Open can of re-fried beans and spread out contents on the bottom of the dish you're planning to serve it in. A clear glass dish is nice since it shows off the layers.
Spread the sour cream gently on top of the beans with the back of a spoon or rubber spatula trying not to mix the 2 layers together too much.
The final layer is the taco sauce. Use your best judgement here. You don't want to drown the beans and sour cream layers so, depending on the size of your serving bowl or your personal taste, you may not need the whole jar.
Chopped fresh tomato (substitute canned chopped tomatoes, drained)
Chopped green onion
Chopped black or green olives
Shredded cheddar cheese
Natchos, corn chips, or crackers. It becomes a meal if you spread it on fresh bread and serve with a green salad or fruit. Also good eaten with a spoon!
You might also like...
Sunday Flank Steak with Yorkshire Pudding and Garlic “Roast” Potatoes
Seared Tuna with Coconut Rice
Easy Chocolate Cake
Sailing Mediterranean Spain - Barcelona to Valencia