Recipes - Fiesta Dip Mix

We originally made this Fiesta Dip Mix to season our beef for tacos and enchiladas, but the customers loved it as a dip, so we package it that way now, however, it still makes a great taco seasoning and brings Mexican flavors to other recipes as well.

Decadent Nachos (NEW) 
1 can black beans, rinsed and drained
1/2 can black olives, drained
1/2 cup diced tomatoes
1/2 cup chopped onion
2 Tbls. Backyard Patch Fiesta Dip Mix
1 bag Nacho Chips

Combine first 4 ingredients in a bowl. Spread Nacho chips on a serving platter and top with mixture.  Sprinkle with Fiesta Dip Mix and cheese if desired.  

Cheesy Zucchini Breadsticks 
4 medium zucchinis (washed, not peeled- about 3 cups)
2-4 cups cheese (shredded) – 
2-3 eggs 
1/3 cup flour
Backyard Patch Fiesta Dip Mix
Salt & Pepper to taste
 
Pre-heat the 450 degrees F. Shred the Zucchini and place in a bowl and sprinkle with salt to release the moisture.  Let it sit 10 to 15 minutes, then squeeze the zucchini in a clean towel to remove most if not all of the liquid.
 
Mix zucchini, eggs and flour in a medium bowl.  You want the mixture loose and spreadable not liquid, so add one egg at a time to see if three are needed. Spray a baking sheet with cooking spray or line with parchment.  Spread the zucchini mixture into a large thin rectangle.
 
Bake 25 minutes or until the edges are nicely brown.  Make sure it’s nice and golden on the sides and top so the crust is not mushy. Reduce the heat to 350 degrees F, sprinkle the crust with cheese and Fiesta Seasoning and continue baking until cheese is just melted. Let cool 2 minutes then cut into sticks.  Serve with a marinara (we recommend a tomato sauce seasoned with our BYP Marinara Blend.)
 
Corn and Chickpea Salad 
Smokey grilled corn takes this salad from great to spectacular! The homemade dressing is only 5 ingredients!
1 can of chickpeas drained
2 cups grilled corn or canned drained corn
1 cup of diced cucumber
3 Tbls chopped cilantro
 
Dressing
2 Tbls olive oil
1 1/2 tbsp lime juice
1 Tbls melted honey
1 Tbls Backyard Patch Fiesta Dip Mix
1 tsp lime zest
dash of salt
 
Combine the salad ingredients and set aside. Place the dressing ingredients into a small jar, cover and shake to mix or combine in a bowl. Pour over the salad, tossing to coat the salad evenly and serve.

Tater Taco Casserole
2 lb. ground beef
¼ c chopped onion
2 T. Backyard Patch Fiesta Dip Mix
2/3 c water
1 can (11 oz.) whole kernel corn
1 can condensed nacho cheese soup
1 pkg. (32 oz.) frozen tater tots
 
In a skillet, cook beef and onion over medium heat until meat is no longer pink, drain.  Stir in Fiesta Seasoning and water.  Simmer, uncovered for 5 minutes.  Stir in corn and soup.  Transfer to a greased 13” x 9” baking dish.  Arrange tater tots in a single layer over the top.  Bake uncovered, at 350 degrees for 30 to 35 minutes or until potatoes are crispy and golden brown.  Yield 8 servings.