TEXAS ENCHILADA DIP MIX OR CHEESEBALL MIX

Wow, this is definitely the Ultimate Mexican Taste  Melted Enchiladas in a Dip - Superb Explosion! Baked or cold, it's fantastic. Make your own Enchilada Sauce, Add to ground beef for taco meat, add to creamy sauce to create a Southwest Pasta Dish. Baked: Combine 8 oz. softened cream cheese and 8 oz. sour cream, mix with electric mixer. Pour in baking dish, top with grated cheese. Bake at 350 degrees for 20-25 minutes or until thoroughly heated. Cold Dip: Mix contents with 2 cups of sour cream, refrigerate for 1 hour. Stir before serving. *Low-Fat alternative: use low-fat sour cream. OPTIONS: Enchilada Sauce: Mix contents with one 6 oz Tomato Paste, 1.5 cups water in pan and simmer for 15 minutes. Taco Meat: Mix contents in cooked and drained 2 lb ground beef , 1/4 c water and simmer for 10 minutes. Make a creamy Southwest Pasta Twisted Mac'n'Cheese - Mix Contents of dip mix to your creamy sauce as desired for your taste buds Zucchini Enchiladas: Use a slicer tool to cut strips of zucchini the length of the zucchini. Lay 2 strips flat lapping on each other - brush on enchilada sauce on top side, add cooked chicken or beef, sprinkle cheese and roll up. Add sauce to a glass pan, lay the rolled up enchiladas in pan and cover with sauce and cheese. Bake 425 for 20 minutes Enjoy!