Enchiladas and Avocado, Mango, and Crab Dip

Enchiladas and Avocado, Mango, and Crap Dip

 Enchiladas:

1 1/2 lb. of hamburger meat

1 tablespoon cumin seasoning

1 teaspoon chili seasoning

1 small can chopped green chilies

1/3 cup water

1 package flour tortillas

1-8 ounce jar salsa

1 teaspoon minced garlic


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Natalie helping me in the kitchen



Brown hamburger meat and drain the grease off. Put back on stove top, and add green chilies, cumin, chili powder, garlic, and water.  Stir.

Spoon in meat on tortilla, and roll. Repeat until all are rolled.  Place in a 9x13 casserole dish. Pour 1 1/2 cup of salsa over enchiladas.

Sauce:

8 ounce Velveeta cheese, cubed

2 ounce cream cheese, cubed

3 tablespoons Rotel

In sauce pan, mix all ingredients, and stir until melted. Pour over the enchiladas.

Cover with foil and cook at 350 degrees, for 30 minutes.

Ya'll, boy oh boy did the avocado, mango, and crab dip turn out good. I'm so glad Natalie and I had a chance to make something new together, while she was at home.

Natalie's Avocado, Mango, and Crap Dip:
3 avocados, peeled and mashed with fork 
6 ounce cream cheese, soften
1 tablespoon minced garlic
1 jalapeno or to your tasting
1 teaspoon salt and pepper
2 green onions, chopped
1 teaspoon cumin seasoning
8 ounce crab meat
1 chopped tomato
1 chopped mango



My fresh jalapeno earrings, straight from the garden - HA!



Mix all together and serve. This is a winner, winner chicken dinner, or as my niece Sunny Jo says, "the bomb.com".

One of my favorite things in life is, to have Natalie home, and in the kitchen with me acting silly.

Be Sweet and Stay Sweet!!