Mexican Chex Mix

Molly53's Note:

A Southwestern twist on a perennial favorite sure to tickle your taste buds. From the Chex Cereal Company.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Serves: 52

Yield: 26.0 cups

• 8 cups Corn Chex
• 4 cups corn chips
• 2 cups bite-size cheese crackers
• 1 (3 1/2 ounce) bag microwave popcorn, popped
• 3 tablespoons margarine or 3 tablespoons butter (not tub or spread product)
• 1/3 cup grated parmesan cheese
• 1 (1 1/4 ounce) envelope taco seasoning mix

Directions:

1. Mix dry ingredients in large resealable plastic food-storage bag or bowl.
2. Drizzle with margarine.
3. Seal bag; shake until mixture is evenly coated.
4. Add cheese and taco seasoning mix.
5. Seal bag; shake until mixture is evenly coated.

Reviews

[Susy Q]

Nice recipe but needed lots of help. I know this was written verbatim off the Chex site but there are serious problems. First, not enough moisture. I suggest using two sticks of butter. Second, add the taco mix, a bit of Tabasco and the parmesan to the melted butter. Pour it over the mixture and toss to coat then bake it for an hour in a 300 degree oven stirring every so often. It comes out crispy not the soggy mess of the original recipe. Sorry.

[C in PA]

I really liked this, although I did change the recipe quite a bit, hence the 4 stars. I used 4 c chex, 2 c fritos, 2 c Cheese Nips, and 2 c pretzel twists. I then doubled the amount of butter, whisked in the seasoning (minus the cheese) and poured it over. I baked the mix for about 30 minutes in a 325 degree oven, and it was great!