1/2 cup walnuts, chopped
1 pound sharp white cheddar cheese, shredded
3 green onions, finely chopped
1 garlic clove, minced
1/2 cup mayonnaise (I had to use more than this to get a decent consistency)
1 1/2 teaspoons Creole mustard (approximated with whole grain mustard and horseradish)
1 1/2 teaspoons yellow mustard
1/2 teaspoon Creole seasoning (I used Emeril’s recipe)
1/2 teaspoon salt
Pinch of cayenne pepper
Maybe try food processing the seasonings with the mayonnaise and half the cheddar, then stirring the rest of the stuff in? Consistency was a little too chunky.
Added an onion layer. Used about half a head of lettuce, 6 plum tomatoes, one regular sized container of sour cream. Mixed the taco seasoning with the sour cream instead of the beans.
Don’t use so much onion. Don’t use ANY lettuce, it was gross and soggy. Could probably do away with the salsa layer. More guac.
1 lb ground beef
1 lb spicy breakfast sausage
1 large package Velveeta
1 lb Monterrey Jack or Colby
8 oz Cream Cheese
1 med onion diced
1 can of Rotel tomatoes
Brown ground beef and sausage in medium skillet over medium-high heat, stirring to break up meat. Drain. Transfer to 4 – quart slow cooker
Add all ingredients to slow cooker. Cover; cook on HIGH 1 1/2 to 2 hours or until cheeses are melted. Serve with breadsticks and tortilla chips.