Best 10 Sombrero Spread Recipes

SOMBRERO PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. , Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. , Cover and refrigerate for at least 1 hour.

SOMBRERO SPREAD

Steps:

• Brown meat and 1/4 cup of the onions in a skillet; stir in the ketchup, chili powder, and salt.
• Add the beans with liquid and mash to mix thoroughly with the other ingredients.
• Heat and garnish with the cheddar cheese, the remaining onions, and the olives.
• Serve with corn chips.

SOMBRERO CORN CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the cornmeal, shortening and salt with a fork until the shortening is completely incorporated into the cornmeal. Mix in the boiling water a little at a time until a stiff dough forms, about the consistency of soft clay.
• Press the dough into the donut molds in a thin even layer to completely coat each mold, including the centerpiece that would create the hole in the donut. Dip your fingers in water to keep the dough from sticking to them as you press it into the molds.
• Bake until firm, 12 to 15 minutes. Let cool slightly, then carefully remove the sombreros from the molds.
• Fill a medium pot with about 4 inches of oil and heat to 350 degrees F over medium heat. Working in batches, fry the sombreros until just light brown, about 2 minutes. Transfer to a baking sheet lined with paper towels and sprinkle with a bit of salt.
• Fill each sombrero with salsa or guacamole.

THE REAL SOMBRERO DIP RECIPE - (4.3/5)

Steps:

• 1 Brown meat and onion. Stir in ketchup, chili powder or taco mix, and salt. Add beans and blend. Heat to simmer. 2 Serve in chafing dish. Garnish on the outside edges in a circle pattern of cheese, then onions and olives. 3. Place chips nearby and enjoy. Source: Louise Hildenbrand

SOMBRERO DIP

Steps:

• Brown meat and chopped onion, stir in salsa and chili powder, diced black olives and salt.
• Add beans and cheese, heat thoroughly and garnish.

EL SOMBRERO CORNBREAD

Steps:

• In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

SOMBRERO SPREAD

Steps:

• Spread salt in frying pan and heat. (Oil may be used, if preferred). Add beef, stirring with fork. When moist, add 1 cup onions. Continue stirring until beef and onions brown. Stir in ketchup, chili powder, and comino seed. Mash and add pinto beans. Heat until blended. May be refrigerated or frozen. More salt, Tabasco, Worcestershire, or sugar to taste may be added. When ready to serve, heat and place in a large chafing dish. Pile olives in the center and surround with a large ring of onions and an outer ring of cheese. Olé-a sombrero! Serve with corn chips or tostados.

SOMBRERO SPREAD

Steps:

• 1. Brown meat and onions. add rest of ingredients,except topping; and cook 10 minutes. Place in chafing dish and sprinkle with topping. serve with chips. Delicious

7 LAYER SOMBRERO DIP

Steps:

• Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.

SOMBREROS

Steps:

• Combine first 7 ingred. in small bowl. Should make 3 cups filling.
• Divide and spread filling on tortillas. Roll up tightly, jelly-roll style. Wrap in plastic wrap. Chill for overnight. Remove plastic wrap.
• Place on greased baking sheet. Bake in 350' oven for 15 minutes until hot and cheese is starting to melt. Let sit for 5 minutes before cutting. Cut each roll into 5 pieces. Pop back into oven for 5-10 minutes or until the appetizers start to make a "sombrero" shape! Makes 25 appetizers.