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Marshmallow Corn Chip Treats
Snack

Marshmallow Corn Chip Treats

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
  2. 2 Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.

By StinaDarling

Lip-Smacking Popcorn Concoction
Snack

Lip-Smacking Popcorn Concoction

4.7

Prep
20 min
Cook
3 min
Total
23 min

Instructions

  1. 1 Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels.
  2. 2 Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth.
  3. 3 Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.

By Dani

Taco in a Bag
Snack Mexican

Taco in a Bag

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook and stir ground beef in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain excess oil. Mix in water and taco seasoning. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
  3. 3 Gently crush corn chips in the sealed bags. Snip one top and one bottom corner off each bag, then cut open along the side edge.
  4. 4 Spoon equal amounts of beef, lettuce, Cheddar, tomato, sour cream, and salsa into each bag on top of crushed chips.
  5. 5 Serve in the bag and eat using a fork. Enjoy!

By Jennifer Madigan

Funky Frito Fruckies
Dessert American

Funky Frito Fruckies

4.3

Prep
Cook
Total

Instructions

  1. 1 Gather the ingredients.
  2. 2 In a greased 10 x 15 inch pan, place the corn chips.
  3. 3 In a saucepan, bring the sugar and corn syrup to a boil over medium heat. Remove from heat and stir in the peanut butter until smooth.
  4. 4 Pour the mixture over the chips and smooth level.
  5. 5 Place the chocolate bars in a single layer over the hot mixture and wait a few minutes until the heat melts them and then smooth the chocolate out to form a thin layer.
  6. 6 Allow to cool and then break into pieces.

By Kevin Ryan

Walking Tacos
Dinner American

Walking Tacos

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 10 minutes. Drain and discard grease. Mix in taco seasoning until incorporated.
  2. 2 Crush chips without opening the bags. Open each bag carefully and spoon in seasoned beef. Cover with cheese, tomatoes, lettuce, and sour cream. Stir to blend, then eat with forks right out of the bags.

By Shawn Hoffman Zimmerman

Cheesy Buffalo Chicken Casserole
Dinner American

Cheesy Buffalo Chicken Casserole

4.7

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Bring a large pot of water to a boil; add chicken tenders and cook until no longer pink in centers and an instant-read thermometer inserted into centers reads at least 165 degrees F (75 degrees C), 10 to 15 minutes. Drain; cool until easy to handle, about 5 minutes. Shred chicken with 2 forks.
  3. 3 Add cream cheese to a blender; blend until smooth. Add ranch dressing, wing sauce, and water; blend until smooth. Stir in shredded chicken and Colby-Jack cheese.
  4. 4 Spread rice in a 9x13-inch baking dish. Pour Buffalo chicken mixture on top; sprinkle with Cheddar cheese. Cover baking dish with aluminum foil.
  5. 5 Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes. Sprinkle chips on top.

By AddisonsMommy

Doritos Pork Chops
Dinner American

Doritos Pork Chops

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Spread the crushed chips out in the bottom of a shallow dish.
  3. 3 Beat egg and milk together in a bowl; season with salt and pepper.
  4. 4 Pour melted butter in the bottom of a 9x13-inch casserole dish and tilt in all directions to spread evenly.
  5. 5 Dip pork chops in egg wash and set onto the crushed chips; cover both sides with chips, pressing them into the meat. Place breaded pork chops into the casserole dish.
  6. 6 Season tops of pork chops generously with garlic powder and onion powder.
  7. 7 Bake in the preheated oven for 10 minutes. Flip pork chops over, season the other side with garlic powder and onion powder and cook until no longer pink in the center, an additional 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By pjstar31

Taco Pasta Salad
Lunch American

Taco Pasta Salad

4.6

Prep
10 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spiral pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
  2. 2 Meanwhile, heat a large skillet over medium-high heat; add ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef; cool.
  3. 3 Stir beef mixture into pasta. Add lettuce, tomatoes, Cheddar cheese, corn chips, onion, and French dressing; toss to combine and coat. Top with sour cream.

By mssyann8

Fritos Pie
Dinner American

Fritos Pie

4.6

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix onion and green bell pepper into ground beef.
  2. 2 Mix tomato sauce, diced tomatoes with green chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture; bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes.
  3. 3 Layer corn chips and beef mixture into serving bowls and top with Cheddar cheese.

By arjones2009

Chicken Tortilla Soup with Cream Cheese
Dinner American

Chicken Tortilla Soup with Cream Cheese

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cover slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
  2. 2 Remove chicken tenders; shred. Return chicken to the slow cooker; stir in cream cheese and adobo seasoning.
  3. 3 Divide among bowls; top with corn chips and cilantro.

By JAYBUDDER

Doritos® Taco Salad
Dinner American

Doritos® Taco Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and taco seasoning to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad.
  2. 2 Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

By Rebekah Rose Hills

Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips
American

Filet Mignon with Bell Pepper Haystack and Fresh Guacamole Served with Corn Chips

4.8

Prep
45 min
Cook
70 min
Total
125 min

Instructions

  1. 1 Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
  2. 2 Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
  3. 3 Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
  4. 4 Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
  5. 5 Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
  6. 6 Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.

By Toasted Garlic

Mexican Layered Casserole
Dinner American

Mexican Layered Casserole

4.0

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
  2. 2 Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
  3. 3 Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
  4. 4 Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
  5. 5 Bake in the preheated oven until bubbling, about 35 minutes.

By Caleb J Bowey

Frito Chicken Casserole
Dinner American

Frito Chicken Casserole

4.1

Prep
10 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
  3. 3 Add chicken, beans, corn, cream of chicken soup, tomatoes and chiles (with juice), green chiles, cream cheese, and cilantro. Cook until cream cheese has melted, about 5 minutes.
  4. 4 Spread out 1/3 of the chips on the bottom of a 9x13 inch rectangular casserole dish. Top with 1/2 of the chicken mixture. Top chicken mixture with 1/3 of shredded Cheddar cheese. Repeat the layer. Top the 2nd layer with remaining 1/3 of the chips and remaining 1/3 of Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese has melted and is lightly browned, about 30 minutes. Remove from the oven, cover, and let sit for 30 minutes so it can set before cutting into squares.

By Soup Loving Nicole

Bronco Burger
Dinner American

Bronco Burger

4.5

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
  2. 2 In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
  3. 3 Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

By Jeff

Chicken-Stuffed Poblano Peppers
Lunch American

Chicken-Stuffed Poblano Peppers

4.9

Prep
Cook
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
  2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
  3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
  4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
  5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
  6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
  7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
  8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
  9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Creamy Corn With Cumin Soup
Soup American

Creamy Corn With Cumin Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. 2 Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. 4 Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes.
  6. 6 Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree).
  7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Pressure Cooker Beef Chili
Dinner American

Pressure Cooker Beef Chili

4.6

Prep
20 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5 to 10 minutes. Transfer to plate and set aside.
  2. 2 Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; cook until almost translucent, 4 to 6 minutes. Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, cayenne pepper, and oregano; cook until fragrant, 2 minutes. Add diced tomatoes, beef, and water; stir to combine.
  3. 3 Lock the lid of your pressure cooker. Increase heat to high and bring to full pressure. Reduce heat to low to maintain pressure; cook for 15 minutes. Remove from heat and let rest 10 minutes. Ensure that pressure is fully released and remove the lid.
  4. 4 Return uncovered pressure cooker to burner over high heat. Stir in corn chips and bring to a boil; cook for 5 minutes. Garnish with cilantro and green onion.

By John Mitzewich

Boilermaker Tailgate Chili
Dinner American

Boilermaker Tailgate Chili

4.8

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.
  3. 3 Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  4. 4 Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.
  5. 5 To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Enjoy!

By MIGHTYPURDUE22

Debbie's Frito® Pie
Dinner

Debbie's Frito® Pie

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread corn chips in a 9x13-inch baking dish. Sprinkle olives evenly over chips.
  3. 3 Mix chili with water in a large bowl; pour mixture over olives and corn chips. Top chili with Cheddar cheese.
  4. 4 Bake in the preheated oven until cheese is melted, about 20 minutes.

By Debbie's Goodies

Mexican Baked Fish
Dinner Latin American

Mexican Baked Fish

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch baking dish.
  2. 2 Rinse cod fillets under cold water and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour salsa over the top and sprinkle evenly with cheese. Top with crushed corn chips.
  3. 3 Bake, uncovered, in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes. Serve topped with sliced avocado and sour cream.

By CHRISTYJ

Mexican Rice Casserole
Mexican

Mexican Rice Casserole

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
  4. 4 Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

By rpeijm

Baked Nacho Lasagna
Mexican

Baked Nacho Lasagna

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine beef and taco seasoning in a large skillet. Cook and stir over medium heat until beef is browned and crumbly, 5 to 7 minutes.
  3. 3 Place refried beans in a small saucepan and heat over low heat, covered, until warmed through, about 5 minutes.
  4. 4 Spread a thin layer of salsa on the bottom of a 9x13-inch casserole dish. Layer half of the crushed chips, seasoned beef, beans, corn, olives, and cheese on top. Repeat layers with remaining ingredients, starting with salsa and ending with cheese.
  5. 5 Bake nacho lasagna in the oven until bubbly and cheese is melted, about 30 minutes.

By oldfashionfusion

Taco Skillet Burgers
Dinner

Taco Skillet Burgers

4.0

Prep
30 min
Cook
13 min
Total
43 min

Instructions

  1. 1 Mix ground beef, onions, and taco seasoning mix in a bowl. Shape into 4 hamburger patties.
  2. 2 Cook patties in a large skillet over medium heat until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat and wipe the skillet with a paper towel.
  3. 3 Mix soup and water in a bowl. Pour over patties in the skillet; simmer until soup mixture is heated through, about 5 minutes. Mix in tomato, Cheddar cheese, corn chips, and olives. Scoop out the taco burgers and serve once cheese has melted.

By Kelly

Sandy's Frito Pie
Dinner

Sandy's Frito Pie

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. 3 Stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
  4. 4 Spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. Sprinkle remaining chips over beef.
  5. 5 Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with Mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.

By SBrazingto

Taco Pasta Salad with French Dressing
Lunch

Taco Pasta Salad with French Dressing

5.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef and taco seasoning; saute until beef is browned and crumbly, 5 to 7 minutes. Let cool.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and let cool, about 10 minutes.
  3. 3 Combine cooled beef and rotini with French dressing, black beans, and Cheddar cheese. Mix well and chill until ready to serve.
  4. 4 Fold in lettuce, tomato, and green onions. Sprinkle crushed chips on top or serve on the side.

By Veronica Standeven