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Southwestern Gorp Recipe

4.5 1 2
Southwestern Gorp Recipe
Southwestern Gorp Recipe photo by Taste of Home
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Southwestern Gorp Recipe

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4.5 1 2
Publisher Photo
Ghosts, goblins and skeletons can't keep their hands out of this popular snack mix, reports field editor Renae Moncur of Burley, Idaho. It features crunchy popcorn and pumpkin seeds and has a zesty taco flavor.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (3.3 ounces) butter-flavored microwave popcorn, popped
  • 1 cup salted pumpkin seeds
  • 1 cup corn chips
  • 2 tablespoons butter, melted
  • 1 tablespoon taco sauce
  • 1 teaspoon Mexican seasoning

Directions

In a large bowl, combine the popcorn, pumpkin seeds and corn chips. Combine the butter, taco sauce and Mexican seasoning; drizzle over popcorn mixture and toss to coat.
Transfer to an ungreased 13-in. x 9-in. baking pan. Bake at 275° for 10 minutes, stirring once. Serve warm, or cool before storing in an airtight container. Yield: 3 quarts.
Originally published as Goblin Gorp in Taste of Home October/November 2007, p17

  • 1 package (3.3 ounces) butter-flavored microwave popcorn, popped
  • 1 cup salted pumpkin seeds
  • 1 cup corn chips
  • 2 tablespoons butter, melted
  • 1 tablespoon taco sauce
  • 1 teaspoon Mexican seasoning
  1. In a large bowl, combine the popcorn, pumpkin seeds and corn chips. Combine the butter, taco sauce and Mexican seasoning; drizzle over popcorn mixture and toss to coat.
  2. Transfer to an ungreased 13-in. x 9-in. baking pan. Bake at 275° for 10 minutes, stirring once. Serve warm, or cool before storing in an airtight container. Yield: 3 quarts.
Originally published as Goblin Gorp in Taste of Home October/November 2007, p17

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raveangelx79 User ID: 3863697 108687
Reviewed Oct. 27, 2011

"Addictive!"

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