Type what you have

Ingredients

• ✓ mexican-style cheese blend
• jalapeno pepper
• pork sausage
• spicy seasoning coating mix

Instructions

1. 1 Slice peppers lengthwise, remove seeds and core; fill with cheese.
2. 2 Roll out sausage with rolling pin, between two layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
3. 3 Roll peppers in spicy seasoned coating mix.
4. 4 Bake at 350 degrees F (175 degrees C) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

By Brenda Smith

Ingredients

• ✓ mexican-style cheese blend
• refried bean
• taco seasoning
• sour cream
• salsa

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix refried beans with taco seasoning mix in a bowl; spread mixture into the bottom of an 8x8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top.
3. 3 Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.

By ambergetSHI

Ingredients

• ✓ mexican-style cheese blend
• egg
• water
• salsa
• pizza crust
• canadian bacon
• chicken sausage
• red bell pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Heat a skillet over medium heat. Add eggs and about 2 tablespoons water; cook and stir until set but slightly moist, about 4 minutes.
3. 3 Spread salsa over pizza crust until just covered. Spread scrambled eggs evenly on top. Add Canadian bacon. Cover evenly with Mexican cheese blend. Scatter sausage and red bell pepper on top.
4. 4 Bake in the preheated oven until lightly browned, about 15 minutes.

By Scotchuguese Cook

Ingredients

• ✓ mexican-style cheese blend
• crescent roll
• ground beef
• taco seasoning mix
• sour cream
• tortilla chip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lay crescent dough flat on the bottom of a 9-inch square pan and bake according to package directions.
3. 3 Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in taco seasoning.
4. 4 Spoon beef filling into prebaked crust; add a layer of sour cream and sprinkle with shredded cheese. Top with crushed nacho chips.
5. 5 Bake in the preheated oven until cheese has melted, about 10 minutes.
6. 6 Serve and enjoy!

By Stephanie

Ingredients

• ✓ mexican-style cheese blend
• butter
• garlic
• lemon pepper
• spicy seasoning blend
• potato
• green bell pepper
• yellow bell pepper
• orange bell pepper
• onion
• beer

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
3. 3 Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

By Tony Elisa

Ingredients

• ✓ mexican-style cheese blend
• cooking spray
• salsa roja
• corn tortilla
• refried bean
• corn kernel
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 cup salsa on bottom of prepared baking dish; cover with a layer of corn tortillas. Cover entire bottom of dish; tear tortillas to fit any empty spaces.
3. 3 Spread 3/4 cup refried beans on tortillas; top with corn, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas. Spread remaining 3/4 cup refried beans on tortillas; top with chicken, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas; pour remaining 1 1/2 cups salsa over top, then sprinkle with remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven, 20 to 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ mexican-style cheese blend
• cream cheese
• sour cream
• green salsa
• chicken
• white cheese sauce
• queso dip
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
2. 2 Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
3. 3 Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

By LARANEFF

Ingredients

• ✓ mexican-style cheese blend
• chicken breast
• tomato
• chipotle salsa
• cream of chicken soup
• sour cream
• salt
• white rice
• avocado

Instructions

1. 1 Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
3. 3 Turn slow cooker off. Stir in sour cream and season with salt.
4. 4 Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

By Keri

Ingredients

• ✓ mexican-style cheese blend
• cooking spray
• cream of chicken soup
• sour cream
• green chili
• milk
• chicken breast
• yellow corn tortilla
• taco seasoning mix
• tomato

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
3. 3 Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
4. 4 Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

By Texasgal60

Ingredients

• ✓ mexican-style cheese blend
• egg
• milk
• chunky salsa
• green pepper
• onion
• salt
• black pepper
• ground beef
• taco seasoning mix
• pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk together eggs, milk, salsa, bell pepper, onion, and cheese in a bowl. Season with salt and pepper. Set aside.
3. 3 Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in taco seasoning.
4. 4 Spread meat mixture into pie crust placed in a 9-inch pie dish. Pour egg mixture over beef.
5. 5 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

By RockingItCountryStyle

Ingredients

• ✓ mexican-style cheese blend
• potato nugget
• olive oil
• barbecue seasoning
• chicken thigh
• butter
• hot pepper sauce
• hot honey
• white mexican cheese sauce
• pickled red onion
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a rimmed baking sheet with cooking spray. Spread frozen tater tots in a single layer on prepared pan; drizzle lightly with about 1 tablespoon olive oil; season with about 1 tablespoon barbecue rub.
2. 2 Bake in the preheated oven until golden brown and heated through, about 25 minutes, or according to package directions.
3. 3 Place chicken thighs and remaining 2 tablespoons olive oil in a large bowl. Season liberally with barbeque rub (about 1 tablespoon); toss to coat. Sear chicken in a non-stick skillet over high heat, turning occasionally, until deeply browned; reduce heat to medium.
4. 4 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in hot sauce, hot honey, and season to taste with barbecue rub; bring to a simmer.
5. 5 Pour honey hot sauce over chicken in the skillet; increase heat to medium-high and cook chicken, basting constantly with the sauce, until chicken is fully cooked and coated with a shiny glaze, about 5 minutes. Chicken juices should run clear, and an instant-read thermometer inserted near the center should reach 165 degrees F (74 degrees C). Remove chicken to a cutting board; slice chicken into bite-sized pieces.
6. 6 Warm cheese sauce in the microwave on 50% power until hot, about 1 minute, stirring every 30 seconds.
7. 7 Arrange tater tots on a serving platter (or assemble on the sheet pan). Top tots with chicken and any remaining sauce from the pan; sprinkle with shredded cheese. Use a kitchen torch to melt cheese. Drizzle on additional hot sauce to taste and queso blanco; garnish with pickled red onion and parsley.

By Chicageaux Culinary

Ingredients

• ✓ mexican-style cheese blend
• tomato sauce
• water
• taco seasoning mix
• chili powder
• vegetable oil
• chicken breast
• black bean
• cream cheese
• cornbread mix
• milk
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish.
2. 2 Combine tomato sauce, water, taco seasoning, and chili powder in a saucepan over medium heat; bring to a simmer.
3. 3 Heat vegetable oil in a skillet over medium heat. Add tenderloins; brown on both sides, about 5 minutes per side. Pour tomato sauce mixture over tenderloins; bring to a simmer over medium-low heat. Cook until tenderloins are no longer pink inside, about 8 minutes; transfer tenderloins to a bowl. Shred tenderloins using 2 forks; return to the sauce. Stir in black beans and cream cheese until thoroughly combined.
4. 4 Pour tenderloin mixture into the prepared baking dish. Top with shredded Mexican cheese. Whisk cornbread mix, milk, and egg together in a bowl; spoon batter over cheese.
5. 5 Bake in the preheated oven until bubbling and cornbread topping is browned and set, about 30 minutes.

By mama411

Ingredients

• ✓ mexican-style cheese blend
• avocado
• cilantro
• salsa
• lime juice
• garlic salt
• black pepper
• sour cream
• taco seasoning mix
• refried bean
• tomato
• green onion
• black olive

Instructions

1. 1 Gather the ingredients.
2. 2 Mash avocados in a medium bowl to desired consistency. Mix in cilantro, salsa, lime juice, garlic salt, and pepper. Set aside.
3. 3 Blend sour cream and taco seasoning in a small bowl until combined. Set aside.
4. 4 Spread refried beans in a 9x13-inch dish or on a large serving platter. Top with sour cream mixture; cover with guacamole. Top with tomatoes, green onions, Mexican-style cheese blend, and black olives.
5. 5 Serve and enjoy!

By Dinah

Ingredients

• ✓ mexican-style cheese blend
• olive oil
• onion
• garlic
• corn
• oregano
• cumin
• salt
• black pepper
• spinach
• flat-leaf parsley
• pinto bean
• enchilada sauce
• flour tortilla

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.
4. 4 Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.
5. 5 Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
6. 6 Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

By Kerry McClellan Lipitz

Ingredients

• ✓ mexican-style cheese blend
• salt
• cheddar cheese
• jalapeno pepper
• cilantro
• green onion
• red onion
• lime
• taco seasoning mix
• chile-garlic sauce
• sour cream
• mayonnaise
• cream cheese
• lime juice
• cilantro
• green chili
• tomato
• shoepeg corn
• corn
• corn
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
2. 2 Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
3. 3 Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
4. 4 Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
5. 5 Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

By Brad J Hall

Ingredients

• ✓ mexican-style cheese blend
• ✓ mexican-style cheese blend
• cilantro
• flour tortilla
• cooking spray
• beef broth
• red enchilada sauce
• cumin
• chili powder
• garlic
• onion
• ground beef
• chicken broth
• tomato paste
• tomato sauce
• salsa
• cilantro
• cumin
• black pepper
• salt
• basil
• chili powder
• oregano
• garlic
• onion
• olive oil

Instructions

1. 1 To make the spicy red sauce, heat the olive oil in a large saucepan over medium heat, and cook and stir 1/2 cup of onion until the onion is softened, 3 to 4 minutes. Stir in 4 teaspoons of garlic, and cook and stir until fragrant, another 3 to 5 minutes, watching carefully to avoid burning the garlic. Stir in the oregano, 3 1/2 teaspoons of chili powder, basil, salt and black pepper, 1 teaspoon of cumin, the dried cilantro, salsa, tomato sauce, tomato paste, and chicken broth until the sauce is smoothly combined.
2. 2 Bring the sauce to a simmer, reduce heat to low, and simmer about 30 minutes, stirring often, until the flavors have blended and the sauce has thickened slightly.
3. 3 While spicy red sauce is simmering, cook and stir the ground beef in a large skillet over medium-high heat until the meat is evenly browned. Break the meat up into crumbles as it cooks, and drain off excess grease. Mix in 3/4 cup of onion, 1 tablespoon of garlic, 1/2 teaspoon of chili powder, and 1/2 teaspoon of cumin into the meat, and cook and stir until the onions are softened and the meat mixture is fragrant with spices, 5 to 10 more minutes. Stir in the enchilada sauce and beef broth; simmer for 5 more minutes. Stir in 1/2 cup of Mexican cheese blend, and allow the cheese to melt into the meat sauce. Reduce heat to low, and simmer the meat sauce for 30 more minutes to thicken.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
5. 5 Spray both sides of each tortilla with cooking spray, stack up the tortillas with a piece of aluminum foil between each tortilla, and wrap the stack with aluminum foil. Place the tortillas into the preheated oven to warm, about 10 minutes.
6. 6 Spread about 1/2 cup of the spicy red sauce over the bottom of the prepared baking dish. Fill each tortilla with the meat sauce, reserving about 1/2 cup of the meat sauce; roll the tortillas into enchiladas, and arrange in the baking dish, seam sides down. Pour the remaining spicy red sauce over the enchiladas. Sprinkle with the reserved 1/2 cup of meat mixture, and top with remaining 2 cups of Mexican cheese blend.
7. 7 Bake until the cheese topping is golden brown and the sauce is bubbly, about 30 minutes. Remove from oven and sprinkle with cilantro to serve.

By Vickie Boozer