Recipe Submitted by Julie Heyde
Editor's note: Julie Heyde is a life-long Patriots fan who features in the September issue of Marie Claire magazine. Her tailgate specialty is a simple dip that is packed with Mexican flavors and can be put together on the fly.
- Re-fried beans
- Sour cream
- Taco seasoning
- Corn kernels
- Black beans
- Tomatoes, chopped
- Onion, diced
- Jalapenos, diced
- Cilantro, chopped
- Iceberg lettuce, shredded
- Grilled chicken, marinated with chili pepper, cilantro, honey and a squeeze of lime (optional)
- Cheddar cheese, shredded
Line the bottom of a ceramic Corning Wear dish with re-fried beans. In a separate dish, mix sour cream with taco seasoning. Spread the spicy sour cream over the beans in a thin layer.
Then sprinkle corn, black beans, diced tomatoes, diced onions, a little bit of jalapeno and some very finely chopped cilantro. After that, spread iceberg lettuce over everything. If you choose to include chicken, chop and add it over the lettuce. Sprinkle the cheddar cheese on top.
Put the dish in the oven on broil or bake at 450 degrees for a few minutes, just long enough to melt the cheese.
If you're tailgating, you can also put this dish on the grill. In this case, it's best to add two layers of cheese, with one on top and another in the middle so that the dish melts together.
Serve warm with salsa on the side.