Super Bowl party food: Game Day grub goes spicy
Pull out the team jerseys and paint your faces, Super Bowl party animals.
If ever there was a day of over-indulging in TV and food and getting away with it, Sunday’s it.
Yes, it’s important that the right choices of beer and beverages are on hand and iced down, but guests will come ready to eat, too.
Southwestern-flavored food is ubiquitous party food. Every sports stadium in the U.S. serves some kind of nachos, whole restaurants are devoted to chicken wings, and avocados are piled high at supermarkets this week, softening up for the guacamole they are destined to become.
These recipes are both classic and switched-up to add a bit of sizzle to a party buffet. Nachos are topped with pulled pork, tacos turn into a casserole with cornbread, guacamole get a three-way makeover and more.
Have at it, football fans. Whether you’re rooting for the Denver Broncos or the Carolina Panthers, enjoy the company and the food.
Taco Corn Bread Casserole
A whole can of chiles adds fire to this cornbread casserole. For less heat, you can use just enough of the can for your taste.
2 pounds ground beef
2 envelopes taco seasoning
2 cans (14 1/2 ounces each) diced tomatoes, drained
1 cup water
1 cup cooked rice
1 can (4 ounces) chopped green chilies
2 packages (8 1/2 ounces each) corn bread/muffin mix
1 can (8 3/4 ounces) whole kernel corn, drained
1 cup (8 ounces) sour cream
2 cups corn chips
2 cups (8 ounces) shredded Mexican or cheddar cheese, divided
1 can (2 1/4 ounces) sliced ripe olives, drained, optional
Shredded lettuce and chopped tomatoes, optional
Preheat oven to 400 degrees. In a Dutch oven, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning. Add tomatoes, water, rice and green chilies; heat through, stirring occasionally.
Meanwhile, prepare corn bread mix according to package directions; stir in corn. Pour half of the batter into a greased 13-by-9-inch baking dish. Layer with half of the meat mixture, all the sour cream, half of the corn chips and 1 cup cheese. Top with remaining batter, remaining meat mixture, olives and remaining corn chips.
Bake, uncovered, 55-60 minutes or until cornbread is cooked through. Sprinkle with remaining cheese; bake 3-5 minutes longer or until cheese is melted. If desired, serve with lettuce and chopped tomatoes. Yield: 8 servings.
Taste of Home June/July 2013
Pulled Pork Nachos
2 pounds boneless pork (pork chops, pork loin, or pork roast)
2 cups barbecue sauce
2 cups milk
2 1/2 tablespoons cornstarch
15 pieces sliced American cheese
1/2 cup green onions, chopped
1/2 cup jalapeños, chopped
1/2 cup cilantro, chopped
1/2 cup red bell pepper, chopped
2 (5.5 ounce) tortilla bags
Place pork and barbecue sauce In a 3- to 4-quart slow cooker. Cover with lid and cook for 4 to 6 hours on high. One hour before serving, open the lid and shred the meat with two forks until very finely shredded. Leave the lid off and cook on high for another hour.
During the last hour of pork cooking, start the cheese sauce in a second 3- to 4-quart slow cooker. Whisk together the milk and cornstarch in the crock. Add the cheese slices to the crock. Cover and cook on high for 1 hour, or until the cheese is melted. Whisk together until smooth to make a cheese sauce.
Serve the pulled pork and cheese sauce salad-bar style on a buffet table with small bowls of green onions, jalapenos, cilantro, and red bell pepper. Invite party guests to build their own nachos by piling all ingredients on top of the chips so they can customize their toppings.
CheekyKitchen
Spicy Corn and Jalapeño Dip
4 ears fresh corn, kernels removed
4 slices bacon
6 ounce Greek plain yogurt, mayonnaise or sour cream
1 cup sour cream
8 ounce Mexican shredded cheese
6 ounces (from jar) spicy jalapeños, chopped
1 (4.5 ounces) can mild, chopped green chiles
3 scallions or green onions, sliced
1 teaspoon cumin
1 teaspoon sugar
1/2 teaspoon garlic salt
1 pinch regular coarse salt
Blue corn tortilla chips
Spread the fresh corn out on a baking sheet. Stick under the broiler until they start to brown and crisp, anywhere from 5 to 7 minutes. You can drizzle a little oil over them if you want. Remove from the oven and set out to cool.
Cook bacon until crispy. Set aside on paper towels to drain, then crumble or chop.
In a large bowl, combine ALL of the ingredients. Stir to get everything well-coated and combined. Cover and chill over night.
Serve with blue corn tortilla chips.
BevCooks
Grab a couple of avocados and do some dips. Here, you’ll find three easy ways to make guacamole. Instructions for all at the end.
Taco Avocado Dip
1 avocado
2 tablespoons Greek plain yogurt, mayonnaise or sour cream
1 tablespoon taco seasoning mix
1/4 cup diced tomatoes
1 tablespoon minced red onion
Herbed Avocado Dip
1 avocado
2 tablespoons Greek plain yogurt, mayonnaise or sour cream
1 tablespoon minced chives
1 tablespoon minced cilantro
1 tablespoon minced parsley
Pinch of salt
Black Bean Avocado Dip
1 ripe avocado
2 tablespoons Greek plain yogurt, sour cream or mayonnaise
1/4 cup black beans, drained and rinsed
1/4 cup sweet corn
2 tablespoons red onion, minced
Pinch of salt
For all three recipes:
1. Halve the avocado, remove seed and scoop ripe flesh out into a medium bowl. Keep the shells for serving.
2. Mash avocado and mix with yogurt, sour cream or mayo. Stir in dry ingredients, then mix in or fold rest of ingredients. Season with salt and pepper, to taste.
3. Spoon the dips back into the avocado halves. You will have 6 halves filled with 3 different dips.
4. Set out one of each for guests. Serve with tortilla chips.
5. Tightly cover other 3 filled shells with plastic wrap and refrigerate. Make sure wrap makes contact with dip in shell so air does not get in and darken it.
Adapted from Tablespoon.com
Spicy Stromboli
1/2 pound lean ground beef or chorizo ground sausage
1 (13.8-ounce) can refrigerated pizza crust
1/4 cup tomato sauce
4 ounces (1 cup) shredded Montery Jack or Mexican cheese
1/4 cup chopped green and/or red bell peppers
Handful of chopped jalapeno peppers, seeds removed, if desired
1/4 teaspoon dried cilantro
1. Heat oven to 400 degrees. Spray cookie sheet with nonstick cooking spray. Brown meat in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12-by-8-inch rectangle.
3. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked meat lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, peppers and seasoning. Fold long sides of dough over filling; press edges to seal.
4. Bake 15 to 20 minutes, or until crust is golden brown. Slice to serve.
Pillsbury
This story was originally published February 1, 2016 at 2:55 AM with the headline "Super Bowl party food: Game Day grub goes spicy."