Ingredients
2 tablespoons dried parsley flakes4 teaspoons dried minced onion4 teaspoons chili powder3 teaspoons dried minced chives3 teaspoons ground cuminADDITIONAL INGREDIENTS FOR TEX-MEX DIP:1/2 cup mayonnaise1/2 cup sour creamCorn chipsADDITIONAL INGREDIENTS FOR TEX-MEX CHICKEN:7 cups uncooked wide egg noodles1 package (16 ounces) Velveeta, cubed1 cup sour cream2 tablespoons 2% milk3 packages (6 ounces each) ready-to-use Southwestern chicken strips1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained
Preparation
In a small bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 tablespoons.
To prepare dip: In a small bowl, combine the mayonnaise, sour cream and 4-1/2 teaspoons seasoning mix. Serve with corn chips. Yield: about 1 cup.
To prepare chicken: Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the Velveeta, sour cream and milk. Cook and stir over medium-low heat until cheese is melted. Add the chicken, beans, tomatoes and 2 tablespoons seasoning mix; heat through.
Drain noodles; add to sauce and toss to coat.
