Momlogic's Susannah: Growing up, my dad used to buy a 6' sub for Super Bowl Sunday. Yes, you read that correctly -- a six foot sub! Every foot of the massive sandwich was a new meat and cheese combination. We drove home with the back windows down and the sub hanging out of either end. Bamboo skewers with black olives secured it in place and my brothers, sister and I nibbled on them the entire drive.
Today, I'm married to a guy that loves Mexican food just as much as he loves football. So every year, I equate Super Bowl munchies with tortilla chips. Here are a few quick and easy ways to dip those tortillas and get the game off to a winning start. Both are easy, super tasty and filling.
My Mom's Guacamole
4 ripe Hass avocados
Two large limes halved
4 cloves garlic
3 whole scallions white and green parts
2 tablespoons chopped Jalapeno
Peel avocados one at a time and place flesh in a food processor . Sprinkle juice from half a lime over each and repeat quickly with remaining avocado and juice from the lime halves. My mom says work fast so you don't end up with black guacamole. Add the remaining ingredients and pulse to your desired consistency. I like to top mine with chopped tomato, red onion and cilantro. Serve immediately with blue corn chips for a twist.
Hot Mexican Beef Dip
1 lb extra lean ground beef or turkey
1 packet reduced sodium taco seasoning
¾ cup water
1 can fat free refried beans
1 large jar of your favorite salsa
Chopped jalapenos (amount is totally up to you)
2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Sauté beef over medium high heat in a large skillet coated with cooking spray. Break apart the meat with a fork to avoid large chunks. When cooked, add 1 packet reduced sodium taco seasoning, and ¾ cup water. Mix thoroughly and continue to cook over medium heat until the liquid reduces. Add the refried beans, salsa and chopped jalapenos. Simmer until thick, stir in the cheese and then pour the mixture into a 13X9 pan coated with cooking spray. Bake until bubbly, about 30 minutes. Serve in bowls and garnish with sour cream topped with scallions or cilantro. Serve tortilla chips on the side.