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Knights are sure to clamor for this mythical monster. Refried beans are spread into a dragon shape and sprinkled with tempting toppings. Tortilla chip "scales" line its back while red pepper "flames" blaze from its mouth.
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 275 calories, 17 g fat (8 g saturated fat), 40 mg cholesterol, 727 mg sodium, 21 g carbohydrate, 6 g fiber, 9 g protein.
Originally published as Taco Dip Dragon in Quick Cooking January/February 2002, p57
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Oct. 24, 2012 by RaOwBe
What a great idea - my nephew would love this!
Reviewed on Jul. 09, 2012 by red_savage1
I made this recipe, yesterday, for a Cub Scout Renaissance themed party. I used store bought tortilla chips to make this easier on myself. I recommend using 2 (16 oz) cans of refried beans or one large can. One can is NOT enough. Especially if you make your pattern the size suggested of 16x10 inches. The recipe calls for 2 Tbs of taco seasoning per can. As I added it, the aroma and looks told me to cut back to just 3 Tbs for the two cans. Smelled about right as this was for a bunch of 7-8 y/o boys. (no, I wasn't taste testing and I'm a wimp on seasonings anyway)The recipe says to cut a large hole in the bag, (I used a gallon sized storage bag), Don't. Cut your hole about the size of your little finger to outline the pattern. Then you can cut the hole larger and squish the rest of the beans in and smooth out, sorta. Here I learned, after the fact, that the beans are soft and spreading the sour cream and guacamole causes you to "distort" your bean creation. I'd refrigerate or stick in the freezer long enough to "firm it up". Then make numerous little blobs of the sour cream and guacamole for spreading out. Does not have to be perfect. The rest of the amount of suggested ingredients are fine, though I did not measure. Just eye-balled what looked good to me. I found one small can of drained, sliced black olives to be sufficient. My pattern did not lift out so great and that was due not staying on the outside of the paper. The lady in the video must have practiced. The dip was good. Actually, not difficult at all and though mine shifted n' slipped in the truck as I was transporting it. It still turned out kinda cute.
I made this recipe, yesterday, for a Cub Scout Renaissance themed party. I used store bought tortilla chips to make this easier on myself. I recommend using 2 (16 oz) cans of refried beans or one large can. One can is NOT enough. Especially if you make your pattern the size suggested of 16x10 inches. The recipe calls for 2 Tbs of taco seasoning per can. As I added it, the aroma and looks told me to cut back to just 3 Tbs for the two cans. Smelled about right as this was for a bunch of 7-8 y/o boys. (no, I wasn't taste testing and I'm a wimp on seasonings anyway)
The recipe says to cut a large hole in the bag, (I used a gallon sized storage bag), Don't. Cut your hole about the size of your little finger to outline the pattern. Then you can cut the hole larger and squish the rest of the beans in and smooth out, sorta. Here I learned, after the fact, that the beans are soft and spreading the sour cream and guacamole causes you to "distort" your bean creation. I'd refrigerate or stick in the freezer long enough to "firm it up". Then make numerous little blobs of the sour cream and guacamole for spreading out. Does not have to be perfect. The rest of the amount of suggested ingredients are fine, though I did not measure. Just eye-balled what looked good to me. I found one small can of drained, sliced black olives to be sufficient. My pattern did not lift out so great and that was due not staying on the outside of the paper. The lady in the video must have practiced. The dip was good. Actually, not difficult at all and though mine shifted n' slipped in the truck as I was transporting it. It still turned out kinda cute.
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