This spice mix goes together quickly and makes a great little gift to include with holiday greetings for neighbors and coworkers. They can mix it into chili and scrambled eggs, use it to season tacos and burritos, or add zip to a can of refried beans. —Tammy Rose, Danville, Arkansas
Ingredients
- 2 tablespoons dried parsley flakes
- 4 teaspoons dried minced onion
- 4 teaspoons chili powder
- 3 teaspoons dried minced chives
- 3 teaspoons ground cumin
- additional ingredients for tex-mex dip:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- Corn chips
- additional ingredients for tex-mex chicken:
- 7 cups uncooked wide egg noodles
- 1 package (16 ounces) Velveeta, cubed
- 1 cup sour cream
- 2 tablespoons 2% milk
- 3 packages (6 ounces each) ready-to-use Southwestern chicken strips
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
Directions
- In a small bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. <b data-original-title="" title="">Yield:</b> about 6 tablespoons.
- <b data-original-title="" title="">To prepare dip:</b> In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. <b data-original-title="" title="">Yield:</b> about 1 cup.
- <b data-original-title="" title="">To prepare chicken:</b> Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the Velveeta, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through.
- Drain noodles; add to sauce and toss to coat.
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