Instructions

Pickled Jalapeños & Onions

1. Sterilize your jar in the dishwasher and hand wash the lid and ring.
2. Wash and slice the jalapeños into rings. Don't make them too thin.
3. Thinly slice the red onion.
4. In a medium saucepan over medium high heat, add water, vinegar, sugar, oregano, salt, lime juice and garlic. Bring to a boil stirring occasionally. Make sure the salt and sugar fully dissolve.
5. Layer the jalapeños and onion in the sterilized jar.
6. Pour pickling brine over the jalapeños and onions.
7. Place lid on jar and put into refrigerator for at least 4 hours. Preferably, overnight or longer.
8. These pickled jalapeños and onions will last in the refrigerator for 2 months.

Pickled Jalapeño Dip

1. Place room temperature cream cheese into the mixing bowl.
2. Dice the pickled jalapeños and onions and add to the cream cheese along with the sour cream, Old El Paso Taco Seasoning and Taco Sauce.
3. Whip mixture until nice and light for about 1-2 minutes.
4. Place in an air tight container and store for up to a week.

Beefy Jalapeno Bites

1. Slice your thinly sliced beef into strips.
2. Place beef strips into a non-stick skillet on Medium heat.
3. Add the remaining Old El Paso Taco Seasoning and brown the meat.
4. Once meat is browned remove from the heat and start to build your beefy jalapeño bites.
5. Fold one slice of gouda in half and place the entire slice into the Old El Paso Mini Taco Boat.
6. Fill the mini taco boat with beef mixture and top with a couple of the pickled jalapeños and onion strips.
7. Place in a toaster oven or under the broiler in your oven and toast for 2 minutes or until the cheese has melted. Be careful not to burn the edges of your mini taco boat.
8. Remove from the oven and place on a serving tray.
9. Serve with the Pickled Jalapeño Dip

Notes

Make your pickled jalapeños and onion along with the dip a few days before hand, then all you have to do on game day is brown your meat and build your tasty bites. Super easy and oh, so good!