Tex-Mex seasoning

Tex-mex seasoning mix

2 Tbs. dried parsley flakes
4 tsp dried minced onion
4 tsp chili powder
3 tsp dried minced chives
3 tsp ground cumin

In a small bowl, combine seasonings. Store in an airtight container in a cool dry place for up to 6 months. Yields about 6 Tbsp.

Tex-mex dip
½ cup mayo
½ cup sour cream

To prepare dip: in a small bowl, combine the mayo, sour cream and 4 ½ tsp. seasoning mix. Serve with corn chips. Yields: about 1 cup

Tex-mex Chicken
7 cups uncooked egg noodles
1 pkg. (16 oz) Velveeta cubed
1 cup (8 oz) sour cream
2 Tbs milk
3 pkg. (6 oz. each) ready to use Southwestern Chicken strips
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies, undrained

To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the process cheese, sour cream and milk. Cook and stir over medium-low heat until cheese is melted add the chicken, beans, tomatoes and 2 Tbsp. seasoning mix; heat through.
Drain noodles; add to sauce and toss to coat. Yield: 7 servings