Mix cream cheese, sour cream, and chives in a bowl. Spread onto entire taco shell. Then, spread with drained salsa (*See Notes). Top with thick slice of ham (I halve to fit length). Sprinkle with swiss cheese. Roll. Fridge for 1 hour, or so (I wrap in foil til use. Usually overnight!). Slicing optional. Serve cold. Or SLIGHTLY warm (DO NOT warm too long. Test run it. These will ooze if not careful!). Eat as taco warmed, or slices for parties.
Salsa Note: I use a fork to scoop out salsa. Place into seperate bowl, and drain excess juices. This helps preventing everything to be too runny, etc.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!
- & Stews (1)
- Decorating DIY (30)
- Gardening Tips, Tricks, Decor (33)
- Recipes (581)
- Tips & Ideas (57)
- Parenting (20)
- Uncategorized (20)
- 194,696 Dinker-ers & Counting
Tagsappetizer bacon beans beef burritos cabbage cheap cheese chicken chili chinese chipotle crockpot crock pot decor diy do it yourself easy egg rolls game day recipe grilling ham healthy keto kielbasa legs low calories low carbohydrates low carbs manwiches marinade mexican pasta pizza pork potatoes roast salad sauce shrimp soup spicy steak stew tacos tays ttt turkey wings wraps
Recent Popular Posts