South Of The Border Stuffed Lettuce Recipe
Summary
Preparation Time5 MinCooking Time1 Hr 30 Min
Ready In1 Hr 35 MinDifficulty LevelEasy
Health IndexHealthyServings8
Interest GroupParty
Ingredients
| Iceberg lettuce head | 1 Large | |
| Unflavored gelatin | 1 Teaspoon | |
| Cold water | 2 Teaspoon | |
| Cream cheese | 4 Ounce | |
| Onion soup mix package | 1 | |
| Vegetable oil | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Chili Sauce | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Red kidney beans | 1 Cup (16 tbs) | |
| Corn chips | 1/2 Cup (16 tbs), crushed |
Directions
Remove core from lettuce; rinse with cold water.
Hollow out center, turn upside down; drain thoroughly.
Add gelatin to cold water, dissolve over hot water.
In mixer bowl, mix together cream cheese, onion soup mix, oil, salt, chili sauce, lemon juice, and dissolved gelatin.
Fold in beans and half the com chips; pack into the hollow of the lettuce.
Cover, refrigerate 1-1/2 hours.
Cut into slices to serve; garnish with remaining chips.
Hollow out center, turn upside down; drain thoroughly.
Add gelatin to cold water, dissolve over hot water.
In mixer bowl, mix together cream cheese, onion soup mix, oil, salt, chili sauce, lemon juice, and dissolved gelatin.
Fold in beans and half the com chips; pack into the hollow of the lettuce.
Cover, refrigerate 1-1/2 hours.
Cut into slices to serve; garnish with remaining chips.
Chef
