Type what you have

Ingredients

• ✓ mexican blend cheese
• cooking spray
• egg noodle
• ground beef
• corn
• black bean
• red pepper
• diced tomato
• green chili
• red enchilada sauce
• water
• green onion
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
3. 3 Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
4. 4 Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

By ROTEL

Ingredients

• ✓ mexican blend cheese
• black bean
• corn
• pumpkin
• green salsa
• chicken
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3. 3 Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Erica08

Ingredients

• ✓ mexican blend cheese
• ground beef
• taco seasoning mix
• tomato
• corn
• olive
• cauliflower veggie tots

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Brown ground beef in large skillet and drain. Stir in taco seasoning and 3/4 cup water and simmer 10 minutes.
3. 3 Turn ground beef mixture into 2-quart baking dish. Top with tomato, corn, olives then cheese. Evenly arrange Green Giant® Cauliflower Veggie Tots™ over mixture.
4. 4 Bake 20 minutes or until bubbling and tots are golden brown.
5. 5 Garnish with additional tomato, olives, cheese and green onion if desired.

By Green Giant

Ingredients

• ✓ mexican blend cheese
• cooking spray
• chicken
• roasted red pepper
• green chile pepper
• sour cream
• enchilada sauce
• flour tortilla

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
3. 3 Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
4. 4 Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
5. 5 Refrigerate until ready to cook, up to 2 days.
6. 6 When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until bubbly, about 1 hour.

By barbinfl

Ingredients

• ✓ mexican blend cheese
• flour tortilla
• chicken breast
• pinto bean
• rice
• pico de gallo
• avocado
• jalapeno pepper
• avocado ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare chicken strips according to package directions.
4. 4 Prepare rice according to package directions.
5. 5 Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

By Uncle Ben's

Ingredients

• ✓ mexican blend cheese
• sour cream
• corn tortilla
• chicken
• broth
• cinnamon
• black pepper
• salt
• raisin
• adobo sauce
• chipotle pepper
• tomato
• garlic
• onion
• olive oil
• sesame seed
• almond

Instructions

1. 1 Heat an 8-inch nonstick skillet over medium heat. Add the almonds and sesame seed and cook and stir for 4 minutes or until golden brown. Reserve 1 tablespoon almond mixture.
2. 2 Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, tomatoes, chipotle chiles, raisins, salt, black pepper and cinnamon. Cook for 5 minutes or until the onion is tender, stirring occasionally.
3. 3 Spoon the onion mixture into a blender. Add the broth and the remaining almond mixture. Cover and blend until the mole sauce is smooth. Pour the mole sauce into the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mole sauce is slightly thickened, stirring often.
4. 4 Heat the oven to 400 degrees F. Stir the chicken, 1/2 cup cheese and 1/2 cup mole sauce in a large bowl.
5. 5 Spread 1/2 cup mole sauce in the bottom of an 11x8x2-inch baking dish.
6. 6 Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining mole sauce over the filled tortillas. Top with the remaining cheese. Cover the baking dish.
7. 7 Bake for 25 minutes or until the enchiladas are hot and bubbling. Sprinkle with the reserved almond mixture. Serve with the sour cream.

By Campbell's Kitchen

Ingredients

• ✓ mexican blend cheese
• chicken breast
• cumin
• coriander
• black bean
• green chile pepper
• cilantro
• red enchilada sauce
• corn tortilla
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
3. 3 Spread ½ enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.

By DEBMCE4

Ingredients

• ✓ mexican blend cheese
• cooking spray
• canola oil
• vegetable oil
• pork sausage
• egg
• cheddar cheese
• salt
• black pepper
• corn tortilla
• flour tortilla
• enchilada sauce

Instructions

1. 1 Spray a large (9x13) baking dish with cooking spray and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
4. 4 In a bowl, mix the cooked sausage, scrambled eggs, 1 cup of shredded cheese, and a pinch of salt and pepper. Add roughly 1/4 cup of the mixture to each tortilla, then gently roll them and place in the baking dish. The bottom edge of each roll should be on the bottom of the dish so that the tortilla won't unroll while baking. Fill the baking dish with rolled tortillas.
5. 5 Pour enchilada sauce evenly over the tortillas. Add the remaining cup of cheese. Place in the oven and bake for about 25 minutes.
6. 6 Allow the dish to cool for 5 minutes before serving.

By JimmyDean

Ingredients

• ✓ mexican blend cheese
• cooking spray
• egg noodle
• ground beef
• corn
• black bean
• red pepper
• diced tomato
• green chili
• red enchilada sauce
• water
• green onion
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
2. 2 Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce, and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
3. 3 Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

By Pam Cooking Spray

Ingredients

• ✓ mexican blend cheese
• red bell pepper
• yellow bell pepper
• orange bell pepper
• olive oil
• impossible burger
• onion
• garlic
• taco seasoning mix
• fire-roasted diced tomato
• cilantro
• sour cream
• guacamole

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.
4. 4 Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.
5. 5 Stuff peppers with mixture and cover dish with foil.
6. 6 Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.

By France Cevallos

Ingredients

• ✓ mexican blend cheese
• green bell pepper
• water
• taco seasoning
• chicken breast
• brown rice
• red bell pepper
• olive oil
• onion
• garlic
• tomato
• green chile
• garlic salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
2. 2 Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
3. 3 While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
4. 4 Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate.
6. 6 Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
7. 7 Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
8. 8 Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
9. 9 Spoon rice mixture into the green peppers. Top with remaining cheese.
10. 10 Return to the oven until cheese is melted, about 5 minutes.

By Aundrea Lynn

Ingredients

• ✓ mexican blend cheese
• butter
• vegetable oil
• onion
• garlic
• pulled pork
• corn
• tomato
• green chile
• green chile
• taco seasoning
• cornbread mix
• milk
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large casserole dish with butter.
2. 2 Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir in pulled pork and cook until heated through, about 3 minutes.
3. 3 Discard about 1/2 of the liquid from the corn and diced tomatoes with chiles; add remaining corn, diced tomatoes with chiles, and liquid to the pork mixture. Stir in diced green chiles and taco seasoning; cook until desired consistency and heated through, about 5 minutes. Remove from the heat.
4. 4 Whisk cornbread mix, milk, and eggs together in a bowl. Pour a little more than 1/2 of the batter into the prepared casserole dish.
5. 5 Bake cornbread in the preheated oven for 6 to 7 minutes. Remove from the oven and pour pork mixture on top. Sprinkle with Mexican cheese, then pour the remaining cornbread batter over top.
6. 6 Bake until cornbread topping is golden brown, 30 to 45 minutes.

By Rowan

Ingredients

• ✓ mexican blend cheese
• olive oil cooking spray
• ground chicken
• onion
• taco seasoning mix
• water
• cream of chicken soup
• cream cheese
• sour cream
• black pepper
• enchilada sauce
• flour tortilla
• monterey jack cheese
• green onion
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground chicken and onion in the hot skillet until chicken is no longer pink, crumbly, and onion is soft, 5 to 7 minutes. Sprinkle taco seasoning over top and add 1/2 cup water. Stir and cook until water is evaporated, 5 to 8 minutes. Add cream of chicken soup, cream cheese chunks, and sour cream. Stir until melted and fully incorporated. Stir in black pepper.
3. 3 Pour one can of enchilada sauce into the prepared baking dish and spread to cover the bottom. Divide chicken mixture between the 8 tortillas and roll up tightly. Place filled tortillas in the prepared baking dish, seam-side down. Five should fit lengthwise and the remaining three should fit widthwise to fill the dish. Pour second can of enchilada sauce on top of rolled tortillas. Cover the dish tightly with foil.
4. 4 Bake in the preheated oven for 35 to 40 minutes. Remove from oven and remove foil. Sprinkle with both shredded cheeses, then green onions and black olives. Return to the oven and bake, uncovered, until cheese is melted, about 10 minutes more. Remove from the oven and allow to sit, 8 to 10 minutes before serving.

By CookinLovin

Ingredients

• ✓ mexican blend cheese
• cooking spray
• russet potato
• olive oil
• garlic powder
• onion powder
• paprika
• black pepper
• kosher salt
• bacon
• rotisserie chicken
• cream cheese
• water
• scallion
• hot sauce
• sour cream

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9- x 1-inch baking dish with cooking spray.
2. 2 Combine potatoes, olive oil, garlic powder, onion powder, paprika, black pepper, and 1/2 teaspoon of salt in a large bowl; toss until evenly coated. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven until potatoes are golden and fork-tender, 25 to 30 minutes. Set aside.
4. 4 Meanwhile, cook bacon in a large skillet over medium, turning occasionally, until crisp, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; remove and reserve 1 tablespoon drippings from the skillet. When bacon is cool enough to handle, finely chop, and set aside (about 1/2 cup).
5. 5 In the same large bowl, combine chicken, cream cheese, water, scallions, hot sauce, 1/4 cup of the bacon pieces, reserved bacon drippings, 1 1/2 cups cheese, and remaining 1/2 teaspoon salt.
6. 6 Fold chicken mixture into the potatoes in the casserole until well combined. Sprinkle with remaining 1/2 cup shredded cheese.
7. 7 Bake until cheese is melted, 10 minutes longer.
8. 8 Set an oven rack about 6 inches from the heat source and switch to the oven's broiler function. Broil on high for 3 minutes or until cheese is bubbling and brown in spots.
9. 9 Garnish with remaining bacon (about 1/4 cup) and additional scallions. Serve with sour cream.

By Amanda Stanfield

Ingredients

• ✓ mexican blend cheese
• cooking spray
• olive oil
• ground chicken
• onion
• chili powder
• cumin
• garlic powder
• salt
• black bean
• corn
• tomato
• green chile
• tomato sauce
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with nonstick spray.
2. 2 Heat oil in a large nonstick skillet over medium to medium-high heat. Add ground chicken and onion; cook, stirring occasionally to break up the meat, until onion is mostly tender and meat is cooked through, about 5 minutes. Season with chili powder, cumin, garlic powder, and salt.
3. 3 Add black beans, corn, diced tomatoes and green chiles, and tomato sauce; stir until well combined. Bring mixture to a low simmer and cook for about 10 minutes. Taste mixture and adjust the seasonings as desired.
4. 4 Spoon a couple of good-sized scoops of meat mixture onto the bottom of the prepared casserole dish; spread into a thin layer. Place 3 or 4 tortillas over the sauce, breaking them in half as needed to make a fairly even layer without too much overlap. Spread the remaining meat mixture over the tortillas. Top with the remaining tortillas, again breaking into pieces as necessary to evenly cover the surface.
5. 5 Cover with shredded cheese. Spray a piece of foil with nonstick spray; place over the casserole dish, sprayed-side down. (This helps prevent "cheese loss" when you remove the foil.)
6. 6 Bake in the preheated oven until casserole is bubbly and cheese is nicely melted, about 30 minutes. Allow to cool for 10 to 15 minutes before cutting into wedges or scooping out to serve.

By Rebekah Rose Hills

Ingredients

• ✓ mexican blend cheese
• lime wedge
• green onion
• corn tortilla
• chicken breast
• tomato
• jalapeno pepper
• green bell pepper
• red bell pepper
• onion
• oregano
• cumin seed
• chili powder
• canola oil
• black pepper
• salt
• garlic powder
• lime juice
• chicken broth
• cashew
• water

Instructions

1. 1 For cashew cream, pour boiling water over cashews in a small bowl. Cover and let stand for 15 minutes; drain. Blend cashews, broth, lime juice, garlic powder, salt, and black pepper in a blender until smooth.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Heat oil in a large skillet over medium heat. Add chili powder, cumin seeds, and oregano; cook until fragrant, about 30 seconds. Add onions, bell peppers, and jalapeño; cook, stirring occasionally, until beginning to soften, about 5 minutes. Stir in tomatoes and cook for 3 minutes. Transfer to a large bowl. Stir in cashew cream and chicken.
4. 4 Put one-third of tortilla wedges in a 9x13-inch baking dish. Layer with half the chicken mixture, one-third of tortilla wedges, and 1 cup cheese. Layer with remaining chicken mixture, tortilla wedges, and cheese.
5. 5 Cover and bake for 30 minutes. Uncover and bake until bubbly, about 15 minutes more. Let stand 10 minutes before serving. Top with green onion and serve with lime wedges.

By lkb

Ingredients

• ✓ mexican blend cheese
• cilantro
• queso chihuahua cheese
• fire roasted diced tomato
• green chili
• corn
• black bean
• cumin
• salt
• chili powder
• garlic
• onion
• olive oil
• spaghetti squash
• cider vinegar
• clove
• cinnamon
• chipotle chili pepper
• oregano
• coriander
• cumin
• paprika
• paprika
• chili powder
• garlic powder
• salt
• ground turkey

Instructions

1. 1 Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
3. 3 Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
4. 4 Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
5. 5 Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
6. 6 Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
7. 7 Fluff spaghetti squash strands with a fork, keeping them in the shells.
8. 8 Increase oven temperature to 400 degrees F (200 degrees C).
9. 9 Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

By France Cevallos

Ingredients

• ✓ mexican blend cheese
• red potato
• butter
• chicken breast
• lime juice
• cilantro
• salsa
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
2. 2 Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
3. 3 Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
4. 4 Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

By KELLY624

Ingredients

• ✓ mexican blend cheese
• water
• rice
• chicken breast
• salt
• black pepper
• cream of chicken soup
• milk
• biscuit dough

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour just enough water into a large skillet to cover the bottom in a shallow layer; add chicken pieces in a single layer. Season chicken with salt and pepper. Turn heat to medium-high and cook chicken until no longer pink in the center and the juices run clear, adding water as needed to keep pan wet, 7 to 10 minutes; drain liquid.
4. 4 Stir cooked rice, cooked chicken, cream of chicken soup, milk, and Mexican blend cheese together in a casserole dish. Smooth the top of the mixture with the back of a spoon. Arrange biscuit dough over the rice and chicken mixture, breaking dough pieces as needed to get maximum coverage and to avoid overlap.
5. 5 Bake in the preheated oven until the biscuit topping is golden brown and the bottom layer is heated through completely, 20 to 35 minutes.

By Kristi Brown

Ingredients

• ✓ mexican blend cheese
• cooking spray
• potato puffs
• diced tomato
• green chili
• taco seasoning mix

Instructions

1. 1 Preheat oven to 425 degrees F.
2. 2 Spray 8x8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
3. 3 Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.

By ROTEL

Ingredients

• ✓ mexican blend cheese
• flour tortilla
• tomato
• bacon
• basil
• vegetable oil
• sour cream

Instructions

1. 1 Layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. Fold each tortilla in half to form a half circle.
2. 2 Lightly coat a large nonstick skillet or griddle with oil. Cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
3. 3 Cut the quesadilla into 4 wedges and serve with sour cream.

By Red Gold

Ingredients

• ✓ mexican blend cheese
• cream cheese
• sour cream
• refried bean
• green chile
• taco seasoning mix

Instructions

1. 1 Preheat oven to 350 degrees F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
2. 2 Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
3. 3 Bake 25 minutes or until cheese is melted. Serve with tortilla chips.

By McCormick Spice

Ingredients

• ✓ mexican blend cheese
• cooking spray
• corn
• cream cheese
• jalapeno pepper
• bacon
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Combine corn, cream cheese, Mexican-blend cheese, and jalapeno peppers in a bowl; mix until thoroughly combined. Transfer to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop when cool enough to handle.
5. 5 Remove dip from the oven. Top with chopped bacon and shredded Parmesan cheese. Return to the oven and bake until cheese has melted, about 10 more minutes.

By Jen Ciemiewicz

Ingredients

• ✓ mexican blend cheese
• butter
• jalapeno pepper
• canadian bacon
• egg
• milk
• olive oil
• sea salt
• cream cheese
• flour tortilla
• green onion
• sour cream
• salsa

Instructions

1. 1 In non-stick omelet pan, melt 1 tablespoon butter over medium heat.
2. 2 Add peppers and cook for 2-3 minutes, tossing frequently. Add Canadian Bacon and cook for another 1-2 minutes, tossing frequently. Remove to paper-towel lined plate.
3. 3 In medium mixing bowl, whisk together eggs and milk, beating until frothy.
4. 4 Wipe out omelet pan, add 1 tablespoon butter and extra virgin olive oil to pan and heat over medium low heat.
5. 5 Once butter is melted, pour in eggs. Sprinkle sea salt over eggs and let sit for about 3 minutes, adjusting temperature as necessary to ensure a low, slow cook without burning the bottom. Once sides are set but middle is still wet, sprinkle 1/3 cup cheese, peppers and Canadian Bacon over eggs. Cook for 1 minute, then loosen edges with silicone spatula and flip eggs. Aim for mostly one large piece of egg, any cracks will slightly repair when other side cooks. Cook until bottom is set, 2-3 minutes, then slide onto plate and set aside.
6. 6 Spread cream cheese over tortillas.
7. 7 Place cast iron skillet over medium heat and add 1/2 tablespoon butter. Once melted, place prepared tortilla in pan, cream cheese side up. Sprinkle 1/3 cup cheese over entire surface and place half of the eggs over one half of tortilla. Sprinkle half of green onions over eggs. Cook over medium to medium-low heat until cheese is melted, then fold in half.
8. 8 Remove to cutting board and let sit for 1-2 minutes before slicing. Repeat with other tortilla and remaining eggs. Serve with sour cream and salsa.

By Jones Dairy Farm

Ingredients

• ✓ mexican blend cheese
• avocado
• lemon juice
• sour cream
• mayonnaise
• taco seasoning mix
• refried bean
• green onion
• tomato
• black olive

Instructions

1. 1 In a bowl, mash the avocados and mix in the lemon juice. In a separate bowl, mix the sour cream, mayonnaise, and taco seasoning.
2. 2 Spread the refried beans over the bottom of a large serving platter or bowl. Top with avocado mixture. Spread sour cream mixture over the avocado, and sprinkle with cheese. Layer cheese with green onions (just the green part), then tomatoes, and top with the olives. Cover, and chill in the refrigerator 2 to 4 hours before serving.

By Inge

Ingredients

• ✓ mexican blend cheese
• cooking spray
• onion
• hash brown potato
• ham
• taco-flavored cheese
• green chile pepper
• egg
• milk
• sour cream
• taco seasoning mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
4. 4 Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
6. 6 Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.

By kcjovigirl

Ingredients

• ✓ mexican blend cheese
• cream cheese
• sour cream
• taco seasoning mix
• cherry tomato
• avocado
• red onion
• lime juice
• salt
• black pepper
• refried black bean
• salsa
• iceberg lettuce
• jalapeno pepper

Instructions

1. 1 With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2. 2 In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3. 3 Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
4. 4 Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

By Manda

Ingredients

• ✓ mexican blend cheese
• sour cream
• tortilla chip
• lime
• corn kernel
• cannellini bean
• tomato
• chicken broth
• cumin
• parsley
• basil
• chipotle pepper in adobo sauce
• garlic
• celery
• carrot
• onion
• butternut squash
• olive oil

Instructions

1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko