Type what you have

Ingredients

• ✓ mexican cheese blend
• pork sausage
• hash brown potato
• buttermilk biscuit dough
• egg
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Add sausage; cook and stir until crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in hash brown potatoes; cook and stir until potatoes are browned, about 5 more minutes.
3. 3 Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread sausage and hash brown mixture evenly over top, then sprinkle with Mexican cheese. Whisk together eggs and milk in a bowl, and pour over cheese.
4. 4 Bake in the preheated oven until eggs are set, about 25 minutes.

By ddfly17

Ingredients

• ✓ mexican cheese blend
• cooking spray
• olive oil
• spinach
• egg white
• egg yolk
• parmesan cheese
• garlic powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted. Remove from heat and cool spinach. Squeeze spinach to remove excess moisture.
3. 3 Whisk egg whites and egg yolks together in a large bowl; add Parmesan cheese, Mexican cheese blend, garlic powder, sea salt, and spinach and mix well. Pour egg mixture into the muffin cups almost to the top. Place the muffin tin on a rimmed baking sheet and pour water halfway up the sides of the muffin tin to create a water bath.
4. 4 Bake in the preheated oven until muffins are set in the middle, 20 to 25 minutes.

By cooking made izzy

Ingredients

• ✓ mexican cheese blend
• pork sausage
• red potato
• onion
• garlic
• baby bella mushroom
• egg
• parsley
• sea salt
• black pepper

Instructions

1. 1 Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.
2. 2 Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

By torysresort

Ingredients

• ✓ mexican cheese blend
• corned beef hash
• black bean
• garlic powder
• chili powder
• salt
• black pepper
• vegetable oil
• egg
• flour tortilla
• pico de gallo salsa
• sour cream
• cilantro
• lime

Instructions

1. 1 Mix corned beef hash, black beans, garlic powder, chili powder, salt, and pepper in a saucepan. Cook on medium-high heat for about 8-10 minutes, stirring occasionally, until bubbly and meat starts to brown. Transfer to a warm dish.
2. 2 Heat oil in skillet over medium to medium-high heat. Pour in eggs. Cook and stir, lifting up edges of eggs to let uncooked egg reach skillet surface. Remove from heat when eggs are still slightly glossy or to desired doneness, about 4 minutes.
3. 3 Distribute the corned beef hash mixture onto the flour tortillas. Top with scrambled eggs, salsa, cheese, sour cream, and cilantro.
4. 4 Garnish with lime wedges, if desired.

By fabeverydayblog

Ingredients

• ✓ mexican cheese blend
• olive oil
• onion
• green bell pepper
• tomato
• garlic
• cayenne pepper
• salt
• black pepper
• corn tortilla
• egg
• refried bean
• jalapeno pepper
• cilantro leaves
• avocado

Instructions

1. 1 Heat 1/2 of the oil in a pan over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Add tomato, garlic, cayenne pepper, salt, and pepper. Cook for 2 minutes more. Set salsa aside.
2. 2 Heat about 1 teaspoon oil in a pan. Add tortillas one at a time; cook until heated through, about 20 seconds each. Keep warm.
3. 3 Heat remaining oil in the same pan over medium-high heat. Pour in eggs. Cook until set to your desired consistency, 4 to 6 minutes.
4. 4 Spread a thin layer of refried beans onto each tortilla. Add a spoonful of salsa. Sprinkle with shredded cheese. Add a fried egg and sprinkle some more cheese, chopped jalapeno, and cilantro on top. Serve immediately with avocado and remaining refried beans and cheese on the side.

By Emily Alimonos

Ingredients

• ✓ mexican cheese blend
• olive oil
• onion
• red bell pepper
• green bell pepper
• jalapeno pepper
• garlic
• black bean
• cilantro
• egg
• milk
• salt
• black pepper
• aluminum foil
• flour tortilla

Instructions

1. 1 Heat 2 large frying pans with 1 tablespoon olive oil in each.
2. 2 Cook and stir onion, bell peppers, jalapenos, and garlic in one pan until tender, 5 to 7 minutes. Add black beans and cilantro and cook, 2 to 3 minutes more.
3. 3 Mix eggs, milk, and 1/2 cup Mexican cheese together in a small bowl. Pour into the second frying pan. Scramble the eggs until they just become solid, 3 to 4 minutes. Combine the egg and vegetable mixtures and season with salt and pepper.
4. 4 Wipe one frying pan off with a paper towel. Warm each tortilla in the frying pan over low heat.
5. 5 Lay each tortilla on a sheet of foil and place about 1 tablespoon of the remaining cheese in the center followed by about 2 large tablespoons of the filling. Roll burritos by folding in the sides first and rolling away from you while holding in the filling. Wrap burritos in foil and freeze all in a zip-top bag.

By Natalia Derevianko

Ingredients

• ✓ mexican cheese blend
• beef skirt steak
• carne asada seasoning
• garlic powder
• vegetable oil
• sweet onion
• red bell pepper
• jalapeno pepper
• tomato
• potato
• salt
• pepper
• butter
• egg
• flour tortilla

Instructions

1. 1 Place beef slices in a mixing bowl. Sprinkle with asada seasoning and garlic powder; toss in bowl to evenly coat. Let marinade 5 minutes.
2. 2 Heat oil in a large, deep skillet over medium-high heat. Place beef strips in skillet and cook and stir until browned. Stir in bell pepper, onions, and jalapeno pepper. Add tomatoes and potatoes. Cook mixture until potatoes are tender, 5 to 8 minutes. Season with salt and pepper. Transfer mixture to a bowl.
3. 3 Melt 1 tablespoon butter in the same skillet. Add the eggs, stirring occasionally, until eggs are scrambled and set. Transfer the beef mixture back to skillet. Cook and stir until warmed through, about 2 minutes. Melt the remaining 2 tablespoons butter in a small dish in microwave.
4. 4 Divide shredded cheese among tortillas; divide beef and veggie mixture and place on the cheese. Fold in sides of tortilla and roll up. Brush with melted butter and place folded side down in pan to brown; flip and brown on top side. Burrito should be warmed though.

By Allrecipes Member

Ingredients

• ✓ mexican cheese blend
• egg
• cottage cheese
• baking mix
• milk
• margarine
• green chili

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix Mexican cheese blend, eggs, cottage cheese, baking mix, milk, margarine, and green chiles together in a bowl; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 40 minutes.

By Anna Johnson

Ingredients

• ✓ mexican cheese blend
• chorizo sausage
• pizza crust
• nacho cheese sauce
• hash brown potato
• egg
• salsa
• taco seasoning mix
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until cooked through, 5 to 7 minutes; drain and discard grease.
3. 3 Spread pizza crust dough onto the prepared baking sheet; top with a layer of nacho cheese sauce. Layer hash brown potatoes evenly over the nacho cheese layer. Sprinkle chorizo over potatoes.
4. 4 Beat eggs, salsa, and taco seasoning together in a bowl using a whisk until smooth.
5. 5 Melt butter in a skillet over medium heat; cook and stir egg mixture until eggs are set and scrambled, 5 to 7 minutes. Transfer scrambled eggs to a plate; allow to cool until easily handled. Sprinkle scrambled eggs over chorizo layer and top with Mexican cheese blend.
6. 6 Bake in the preheated oven until crust is golden brown and cheese is melted and bubbling, 15 to 20 minutes.

By Laura Burger Pozdol

Ingredients

• ✓ mexican cheese blend
• bread
• butter
• mushroom
• onion
• green bell pepper
• ham
• egg
• milk
• mustard
• worcestershire sauce
• salt
• black pepper
• hot pepper sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes in a 8x12-inch casserole dish.
2. 2 Melt butter in a large skillet over medium heat. Add mushrooms, onion, and green pepper; cook and stir until starting to soften, about 5 minutes. Stir in ham until heated through, 2 to 3 minutes. Remove from heat.
3. 3 Whisk eggs and milk together in a separate bowl; mix in mustard, Worcestershire sauce, salt, pepper, and hot sauce. Stir in mushroom-ham mixture and cheeses. Pour into the casserole dish. Stir well to moisten the bread cubes. Cover baking dish with foil.
4. 4 Bake in the preheated oven until eggs are set, about 25 minutes. Uncover and continue baking until top starts to brown, about 5 minutes more.

By cheryl

Ingredients

• ✓ mexican cheese blend
• flour tortilla
• egg
• milk
• butter
• avocado
• salsa
• paprika
• sea salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Press tortilla into a tortilla shell mold or oven-proof bowl.
2. 2 Whisk eggs, milk, and butter together in a microwave-safe bowl. Stir in Mexican cheese blend.
3. 3 Bake tortilla in the preheated oven until crispy and brown, 5 to 7 minutes. Cool slightly before transferring from mold to serving dish, about 2 minutes.
4. 4 Cook egg mixture in the microwave until set, 30 seconds to 1 minute. Remove egg mixture from the microwave and stir gently with a fork. Cook in the microwave until fully set, about 30 seconds more.
5. 5 Place cooked eggs in tortilla bowl; top with avocado, salsa, paprika, and salt.

By Shelley West

Ingredients

• ✓ mexican cheese blend
• cooking spray
• egg
• spinach
• green onion
• garlic salt
• cajun seasoning
• black bean
• whole wheat tortilla
• salsa
• sour cream

Instructions

1. 1 Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet. Add spinach, green onions, garlic salt, and Cajun seasoning. Cook and stir until eggs are nearly set, about 5 minutes.
2. 2 Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
3. 3 Sprinkle Mexican cheese blend over tortillas. Place tortillas on microwave-safe plates or paper towels. Microwave 2 tortillas at a time, about 30 minute seconds. Repeat with remaining tortillas.
4. 4 Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.

By Courtney

Ingredients

• ✓ mexican cheese blend
• cooking spray
• egg
• sour cream
• mexican seasoning
• salsa
• tomato
• onion
• cilantro
• jalapeno pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch baking dish with cooking spray.
2. 2 Beat eggs in a large bowl with a fork until slightly frothy. Mix in sour cream and Mexican seasoning. Add salsa, tomato, onion, and cilantro. Pour into the prepared baking dish. Sprinkle 3/4 cup Mexican cheese blend on top; stir in gently with a fork.
3. 3 Bake in the preheated oven until firm and springs back when gently pressed, about 20 minutes. Sprinkle remaining 3/4 cup Mexican cheese blend and jalapeno on top. Continue baking until cheese bubbles and turns golden, 5 to 10 minutes.
4. 4 Let frittata stand for 10 minutes before slicing with a serrated knife.

By StephanieRG

Ingredients

• ✓ mexican cheese blend
• poblano pepper
• cooking spray
• bread
• chorizo
• vegetable oil
• onion
• egg
• milk
• garlic powder
• salt
• black pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
3. 3 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line the bottom with bread slices.
4. 4 Cook chorizo over medium-high heat until starting to brown, about 3 minutes. Transfer to a bowl. Heat oil in the same pan. Add onion; cook and stir until tender, about 3 minutes. Peel poblanos and slice flesh. Mix with the onion.
5. 5 Beat eggs and milk together in a large bowl. Season with garlic powder, salt, and pepper.
6. 6 Spread chorizo over the bread slices. Cover with onion-poblano mixture. Pour the beaten eggs on top. Sprinkle cheese blend over the top.
7. 7 Bake in the preheated oven until eggs are set and top is starting to brown, about 30 minutes.

By ckutac

Ingredients

• ✓ mexican cheese blend
• cooking spray
• chorizo sausage
• water
• dry milk
• corn tortilla
• egg
• pinto bean
• tomato
• green chile
• corn
• green chile pepper
• pepper jack cheese
• green pepper
• green onion
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
2. 2 Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
3. 3 Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
4. 4 Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.

By rlt11_NMC

Ingredients

• ✓ mexican cheese blend
• french fry
• ground beef
• sloppy joe sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place frozen French fries in a 11x13-inch glass baking dish.
3. 3 Bake in the preheated oven until golden brown, about 25 minutes.
4. 4 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; drain and discard grease. Reduce heat to medium. Add sloppy joe sauce and barbecue sauce to ground beef; cook until heated through, about 15 minutes.
5. 5 Pour ground beef mixture over French fries. Sprinkle Mexican cheese blend over the top.
6. 6 Return to the oven and bake until cheese is bubbling, about 10 minutes.

By AmiKhamis

Ingredients

• ✓ mexican cheese blend
• cooking spray
• ground beef
• salsa
• taco seasoning mix
• wonton wrapper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 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 in salsa and taco seasoning.
3. 3 Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
4. 4 Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

By Kylee Kolesar

Ingredients

• ✓ mexican cheese blend
• chicken breast
• mojo criollo marinade
• corn tortilla
• fire-roasted pepper
• onion blend
• cooking spray

Instructions

1. 1 Place chicken strips in a sealable container and add marinade. Seal and allow to marinate for 2 hours.
2. 2 Drain off marinade and discard. Heat a skillet over medium-high heat and cook chicken strips until browned, 6 to 7 minutes. Add thawed peppers and onions and cook for 2 to 3 minutes more.
3. 3 Transfer chicken strips to a cutting board and chop into smaller pieces. Add chopped chicken back to the peppers and onions; stir to combine.
4. 4 Preheat an heat air fryer to 370 degrees F (187 degrees C) for 5 minutes.
5. 5 Place tortillas in a tortilla bag. Microwave 5 tortillas at a time for 30 seconds.
6. 6 Spray each side of warmed tortillas with about 1/2 teaspoon oil and lay on a cutting board. Place 1 to 2 tablespoons chicken filling on top and sprinkle with 1 tablespoon cheese blend. Roll taquitos up tightly.
7. 7 Place taquitos seam-side down in the air fryer basket and air fry for 5 minutes. Increase air fryer temperature to 400 degrees F (200 degrees C) and air fry for 5 minutes more.

By thedailygourmet

Ingredients

• ✓ mexican cheese blend
• flour tortilla
• butter-flavored cooking spray
• chicken
• corn
• salsa
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spray both sides of the tortillas with butter-flavored cooking spray. Cut small circles into the tortillas using a 2 3/4-inch round cookie or biscuit cutter. You should be able to get about 3 to 4 circles from each tortilla.
3. 3 Flip two 12-cup muffin tins upside down. Fold tortilla circles into a taco shape and arrange each into the space between 2 cups so they hold their shape. Each muffin tin will hold 17 mini tacos.
4. 4 Bake in the preheated oven until tacos are just starting to turn golden brown and crispy, checking every few minutes to make sure they don't burn, 5 to 8 minutes.
5. 5 Mix together chicken, corn, and salsa in a skillet and set over medium-high heat. Cook, stirring occasionally, until heated through, about 10 minutes.
6. 6 Sprinkle cheese blend into the bottom of each taco shell, and fill with the chicken and corn mixture. Top with a dollop of sour cream.

By fabeveryday

Ingredients

• ✓ mexican cheese blend
• chicken breast
• pico de gallo
• sour cream
• taco seasoning mix
• cooking spray
• mini sweet bell pepper
• olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine shredded chicken, 1/2 cup pico de gallo, 1/2 cup sour cream, 1/2 cup Mexican cheese blend, and taco seasoning in a large bowl.
3. 3 Spray a baking dish with cooking spray. Fill each pepper with as much chicken mixture as possible and place in the baking dish. Sprinkle pepper halves with 1/4 cup Mexican cheese blend. Cover with olives and remaining 1/4 cup cheese.
4. 4 Bake in the preheated oven until cheese is melted and peppers have begun to soften, 15 to 20 minutes. Top each cooked pepper with a dollop of pico de gallo and sour cream.

By SunnyDaysNora

Ingredients

• ✓ mexican cheese blend
• corn
• black bean
• salsa verde
• cumin
• coriander
• chicken breast strips
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish; stir in chicken strips and 1 cup cheese.
3. 3 Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
4. 4 Sprinkle on remaining 1/2 cup cheese; bake until cheese is melted, 3 to 5 minutes. Sprinkle crushed tortilla chips on top.

By Tyson Chicken

Ingredients

• ✓ mexican cheese blend
• firm tomato
• bacon
• onion
• spinach
• sour cream
• hot pepper sauce
• salt

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
2. 2 Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
3. 3 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
4. 4 Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
5. 5 Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
6. 6 Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

By ChefsyndiG

Ingredients

• ✓ mexican cheese blend
• cooking spray
• tortilla chip
• chicken
• salsa
• corn
• cream of mushroom soup
• cream of chicken soup
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Spread crushed chips out on the bottom of the prepared baking dish.
3. 3 Stir chicken, 1 cup cheese, salsa, corn, condensed soups, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish.
4. 4 Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.

By Ashley Rawls

Ingredients

• ✓ mexican cheese blend
• cooking spray
• ground beef
• green onion
• taco seasoning mix
• tomato soup
• nacho cheese soup
• milk
• potato nugget

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
4. 4 Layer potato nuggets in the prepared casserole dish.
5. 5 Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
6. 6 Spoon ground beef mixture over potato nuggets; pour in soup mixture.
7. 7 Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

By 2macs114

Ingredients

• ✓ mexican cheese blend
• olive oil
• garlic
• zucchini
• oregano
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
2. 2 Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat to medium; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid.
3. 3 Transfer zucchini mixture to the prepared baking pan; sprinkle Mexican cheese blend and Parmesan over zucchini.
4. 4 Bake in the preheated oven until cheeses are melted and start to turn brown, about 7 minutes.

By sixofus

Ingredients

• ✓ mexican cheese blend
• cooking spray
• beef sirloin
• butter-flavored cooking spray
• mushroom
• onion
• green bell pepper
• pizza dough
• american cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray.
2. 2 Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate.
3. 3 Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
4. 4 Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.
5. 5 Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

By nichole b

Ingredients

• ✓ mexican cheese blend
• russet potato
• vegetable oil
• mexican-style seasoning blend
• garlic salt
• black bean
• tomato
• black olive
• green onion
• green chile

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine potatoes, oil, Mexican seasoning, and garlic salt together in a bowl; stir to coat potatoes completely. Spread potatoes in a single layer on a baking sheet.
3. 3 Bake in the preheated oven, stirring occasionally, until potatoes are crisp and golden brown, 25 to 30 minutes.
4. 4 Transfer potatoes to a plate and top with Mexican cheese blend, black beans, diced tomatoes, black olives, green onions, and green chiles.

By Micaella

Ingredients

• ✓ mexican cheese blend
• butter
• onion
• pancetta bacon
• potato
• salt
• pepper
• spinach
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Melt butter in a large skillet over medium heat. Sauté onion and pancetta in hot butter until onion is tender and pancetta is cooked through. Remove from heat.
3. 3 Alternately layer potato slices, salt and pepper, onion-pancetta mixture, spinach, and cheese in the prepared baking dish. Pour heavy cream over all. Cover the dish.
4. 4 Bake in the preheated oven for 1 hour. Uncover and continue baking until bubbly and lightly browned, about 30 minutes more.

By ERINSANDERS

Ingredients

• ✓ mexican cheese blend
• cauliflower
• cooking spray
• salt
• black pepper
• half-and-half
• cheddar cheese
• cream cheese
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Spray cauliflower florets with cooking spray and season with salt and pepper; place on a baking sheet.
4. 4 Roast in the preheated oven for 30 minutes.
5. 5 Meanwhile, heat half-and-half in a saucepan over medium-low heat. Add Mexican, Cheddar, and cream cheeses slowly, stirring to combine, until melted.
6. 6 Butter an 8x10-inch baking dish. Mix roasted cauliflower with cheese sauce. Transfer to the prepared dish.
7. 7 Bake in the preheated oven until bubbly, about 15 minutes.

By Fernella

Ingredients

• ✓ mexican cheese blend
• canola oil
• ground turkey
• chicken broth
• taco seasoning mix
• orzo pasta
• salsa
• corn muffin mix
• cream-style corn
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
3. 3 Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.
4. 4 Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
5. 5 Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.

By dwheatley