Mexican Cheese Ball

There are so many cheese ball recipes and so many Mexican dip recipes, but I'd never seen a Mexican cheese ball, so I had to try it. DEEEElish! It's great served with tortilla chips or those extra big Scoops corn chips.

• Ready In: 2 hrs 30 mins
• Yields: 1 large cheeseball

Ingredients

• 2⁄3 cup  chopped pecans, toasted
• 1  tablespoon  melted butter
• 1⁄8 teaspoon salt
• 2 (8 ounce)  blocks cream cheese, softened
• 4  green onions, chopped
• 1⁄2 cup  shredded cheddar cheese
• 1⁄4 cup  taco seasoning
• 1⁄4 cup  picante sauce (I like Pace.)

Directions

1. NOTE: Toasting the pecans is reflected in the PREP time.
2. Toast the pecans at 275 degrees for 20-30 min - do not burn. Stir together nuts with butter and salt and set aside to cool.
3. In a food processor, blend remaining ingredients until thoroughly combined. Shape into a ball and roll in the cooled pecans.
4. Cover with plastic wrap and refrigerate at least 2 hours. Serve with the tortilla or corn chips.