Green taco sauce adds a little punch to this quick, savory appetizer. You can cut it into squares and serve with chips.—Amanda Hosko, Aurora, Illinois
- 3 eggs, lightly beaten
- 1 bottle (8 ounces) mild green taco sauce
- 2 cups (8 ounces) shredded cheddar cheese
- 2 cups (8 ounces) shredded Monterey Jack cheese
- Tortilla chips
- In a large bowl, combine the eggs, taco sauce and cheeses. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until set. Cool for 10 minutes. Cut into triangles. Serve with tortilla chips. Yield: 16-20 servings.
Originally published as Mexican Cheese Spread in Taste of Home Christmas Annual Annual 2012, p64
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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