Recipes
Take your craving into the kitchen.
Nicole’s Mexi-Castle 8-Layer Dip with Bun Chips
Second Place Winner
| 10 | White Castle Jalapeño burgers |
| 1 16-oz. can | refried beans |
| 1 cup | prepared Spanish rice |
| 1/2 cup | sour cream or guacamole |
| 1/2 cup | shredded lettuce |
| 1/2 cup | sliced jalapeños (optional) |
| 1/2 cup | salsa |
| 1/2 cup | shredded Colby Jack cheese |
| Olive oil | |
| Salt |
Heat refried beans until thin and spreadable. Spread refried beans evenly on bottom of 9" X 13" baking dish. Spread rice evenly over refried beans. Separate White Castle Jalapeño Cheeseburger patties from the buns and set the buns aside. Layer the patties evenly on top of rice. Spread either sour cream or guacamole evenly on top of patties. Sprinkle with shredded lettuce evenly on top of sour cream or guacamole. Optional: Scatter sliced jalapeños evenly on top of shredded lettuce. Pour salsa evenly on top of lettuce and jalapeños. Sprinkle cheese evenly on top of salsa. To serve, spoon Mexi-Castle 8-Layer Dip onto Bun Chips.
To make Bun Chips:
Fry bun tops and bottoms individually in olive oil, smooshing with spatula and flipping until flat, brown and crispy. Drain on paper towel, and salt to taste.
Submitted by Nicole Neumann of Sterling Heights, MI
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