Mexican Mush

"This is one of those dishes you can whip together in no time. I created it one night when we needed something fast and easy and had very little in the house. i have changed the ingredients a time or two since that first time, but my family always says it tastes like more. Note: Please know you can substitute most of the ingredients for whatever you have in your refrigerator/pantry at the time. So have fun."
 
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Ready In:
35mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Heat the oil in a large pan.
  • Sauté onions and garlic until tender.
  • Add picante sauce, green chiles, beans, bean dip, corn, veggie burgers, and.
  • spinach and stir to blend.
  • Break the burgers up as they defrost.
  • When the mixture heats, add your favorite cheese and stir until melted.
  • Serve over chips garnished with whatever you would like (sour cream, more.
  • picante sauce, etc.).

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Reviews

  1. Hey! I thought we were the only ones who called stuff Mexican Mush! Seriously, I make recipes like this regularly and since I can't usually recall the name of whatever I've made, I started calling things 'Mexican Mush' or 'Italian Mush' or 'New Orleans Mush (jambalaya)- and since I'm always messing with the ingredients of recipes, they often don't resemble their original version, which makes the original name sort of meaningless.<br/><br/>I like how you kept this vegetarian and pretty low fat. I had not thought to add jarred black bean dip to my Mexican Mush, so I'm off to do that today. I don't have to wait til it's done to rate it, I know we love it. Thank you for posting!
     
  2. This may not be the prettiest food, but it sure tastes good! Satisfying for anyone with a craving for Mexican, though mine was a little different since the bean dip had balsamic vinegar in it and the refried beans were flavored with lime. I used fresh spinach instead of frozen defrosted. It took over 15 minutes to warm up, more like 30. I added extra hot sauce:D Thanks Dr. J!
     
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RECIPE SUBMITTED BY

<p>I am tri-vocational.&nbsp; I am an adjunct professor of women and gender studies, spiritual partner, and freelance writer/editor. I love reading, writing, cooking, baking, drumming, time with friends, my wife, and our two cats. I am passionate about life. I am not sure i have any pet peeves, however, I like to surround myself with loving spirits and positive energy. What inspires me to cook is life.&nbsp; I am always willing to push myself out of my comfort zone and learn more about the world and ingredients through my cooking.</p>
 
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