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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. cream cheese (package, soften)
- 1 pkg. taco seasoning mix
- 1 1/2 lb. ground beef
- 1/2 head lettuce (shredded)
- 8 oz. cherry tomatoes (container, sliced in half)
- 8 green onions (thinly sliced)
- 1 1/2 cups shredded cheese (Mexican blend, blend)
- 1 1/2 cups barbecue sauce (Honey)
- chopped cilantro (for garnish, optional)
- 10 cups pineapple juice
- 8 cups water
- 6 cups white tequila
- 2 cups orange liqueur
- 30 oz. margarita mix (frozen, thawed)
- 12 oz. frozen limeade concentrate (thawed and undiluted)
- lime juice
- coarse salt
- lime wedges
- 2 cups diced chicken (Rotisserie chicken works great for this recipe)
- 1 1/2 cups cheese (shredded taco-style)
- 1/2 cup roasted red bell peppers (diced, from a jar)
- 4.5 oz. diced green chilies
- 1 cup sour cream
- 10.75 oz. cream of chicken soup
- 1 pkg. flour tortillas (large)
- 10 oz. green enchilada sauce (mild)
- 1 1/2 cups shredded cheddar cheese
- 4 cups shredded lettuce
- 8 oz. cherry tomatoes (container, cut in half)
- 1 avocado (ripe, chopped)
- 1/2 red onion (medium, diced)
- taco sauce (green, or salsa)
- sour cream (additional)
- chopped cilantro
- 18 oz. brownie mix (Ghirardelli Double Chocolate)
- 1 egg
- 1/3 cup vegetable oil
- 1/4 cup water
- 1/2 tsp. ceylon cinnamon
- 1/3 cup chips (cinnamon)
- 1 scoop pecan (Pralines n' Cream Ice Cream)
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