6-Layer Mexican Dip

Well it's been a little while since we've posted any Cooking with the Crump's recipes so here's what's on the menu for tonight:

6-Layer Mexican Dip

Ingredients

• 12 oz 96% lean ground beef
• 16 oz fat-free refried beans
• 2 cups shredded cheese
• 8 oz low-fat sour cream
• 1/2 cup guacamole
• 1/2 cup salsa
• 1/2 cup black olives
• 1/4 cup tomatoes
• 1/4 cup green onions
• 1/4 cup romaine lettuce

Preparation

1. In a large skillet, brown 12 ounces of 96% lean ground beef. Drain and set aside to cool.
2. Spread 16 ounces of fat-free refried beans on the bottom of a 9 x 13-inch glass baking dish.
3. Top with 1/4 cup of shredded romaine lettuce.
4. Sprinkle 2 cups of shredded cheddar-Monterey jack cheese blend over the beans.
5. Next, place the drained beef over the cheese and spread flat.
6. Add an 8 ounce layer of low-fat sour cream followed by 1/2 cup of guacamole and 1/2 cup of salsa.
7. Top with 1/2 cup of black olives, 1/4 cup of diced tomatoes, and 1/4 cup of green onions.
8. Sprinkle any leftover cheese on top.
9. Serve immediately or place it in the fridge over night and serve cold.
10. Use tortilla chips for dipping.

And for dessert:

Homemade peanut butter cups

Ingredients

• 2 cups milk chocolate chips
• 2 tablespoons shortening
• 1/2 cup butter
• 1/2 cup crunchy peanut butter
• 1 cup confectioners' sugar
• 2/3 cup graham cracker crumbs

Directions

1. In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
2. Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
3. In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
4. Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.