Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ mexican cheese blend
• cooking spray
• flat iron steak
• taco seasoning mix
• milk
• butter
• all-purpose flour
• black bean
• salsa
• tortilla chip

Instructions

1. 1 Spray a frying pan with cooking spray. Heat over medium heat. Cook and stir steak until barely any pink remains, 5 to 7 minutes. Drain fat from pan; add taco seasoning to the steak. Let simmer until desired consistency is reached, 3 to 5 minutes.
2. 2 Warm milk in a medium saucepan over medium heat until small bubbles appear along the sides. Remove from heat.
3. 3 Melt butter in another medium saucepan over medium-high heat. Add flour once bubbles disappear. Cook, stirring constantly with a whisk, until mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk in the warm milk and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low and stir in shredded cheese.
4. 4 Add black beans, salsa, and the steak pieces. Stir and serve with tortilla chips.

By Lara

Ingredients

• ✓ mexican cheese blend
• butter
• onion
• garlic
• hash brown potato
• sour cream
• cream of chicken soup
• corn flake
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt 6 tablespoons butter in a skillet over medium heat. Add onion and garlic; cook and stir until onion is slightly softened, 5 to 10 minutes. Set aside off heat.
3. 3 Combine potatoes, Mexican cheese blend, sour cream, condensed soup, and onion-garlic mixture in a bowl; transfer to a 9x13-inch baking dish.
4. 4 Combine corn flakes, 2 tablespoons melted butter, and garlic salt in a bowl; sprinkle over potato mixture. Cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil; continue baking until topping is lightly browned, about 30 minutes more.

By Cara Olsen Robson

Ingredients

• ✓ mexican cheese blend
• butter
• grapeseed oil
• chuck roast
• taco seasoning mix
• salsa
• burger bun
• avocado
• black olive
• jalapeno pepper
• crema

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet

Ingredients

• ✓ mexican cheese blend
• potato
• turkey
• green salsa
• cilantro
• sour cream
• cream cheese
• butter
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
3. 3 Mix turkey, salsa, and chile pepper together in a bowl.
4. 4 Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
5. 5 Return to the oven and bake until heated through, about 15 minutes.

By Toni Ebert

Ingredients

• ✓ mexican cheese blend
• bacon
• chicken breast
• salt
• black pepper
• cauliflower
• milk
• ranch dressing mix
• cream cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 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. Season chicken with salt and pepper.
3. 3 Bring a large pot of lightly salted water to a boil. Add chicken breasts, reduce heat, and simmer until no longer pink in the centers and juices run clear, about 15 minutes.
4. 4 While chicken cooks, steam cauliflower rice in its package in the microwave on high power for 5 minutes. Let cool slightly.
5. 5 Combine milk and ranch dressing mix in a mixing bowl. Mix in cooked cauliflower rice. Mix in 1/2 cup Mexican cheese and cream cheese.
6. 6 Chop bacon and chicken; add to the mixing bowl with green onions and combine. Pour contents into the prepared dish. Sprinkle remaining Mexican cheese on top.
7. 7 Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

By carmicjam

Ingredients

• ✓ mexican cheese blend
• butternut squash
• sweet onion
• olive oil
• salt
• black pepper
• soy chorizo
• cilantro
• green salsa
• greek yogurt
• corn tortilla
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
3. 3 Roast in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
5. 5 Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
6. 6 Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
7. 7 Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

By blackberry

Ingredients

• ✓ mexican cheese blend
• vegetable oil
• onion
• chicken
• neufchatel cheese
• green chile
• chicken broth
• chicken taco seasoning mix
• salt
• black pepper
• flour tortilla
• avocado oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Heat oil in a medium skillet. Add onion and cook until soft and translucent, 4 to 6 minutes. Add chicken, Neufchâtel cheese, green chiles, chicken broth, taco seasoning, salt, and pepper. Cook and stir until mixture is well combined and Neufchâtel has been evenly incorporated.
3. 3 Heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chicken mixture down the center of each tortilla and top with a heaping tablespoon of Mexican cheese. Fold the top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
4. 4 Air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more.

By Yoly

Ingredients

• ✓ mexican cheese blend
• cooking spray
• pork sausage
• onion
• garlic
• tomato
• green chile pepper
• broccoli
• cream of celery soup
• potato nugget
• black pepper
• red pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
3. 3 Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper.
4. 4 Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.

By Smiles_JS

Ingredients

• ✓ mexican cheese blend
• olive oil
• lime
• cilantro
• onion
• garlic
• cumin
• salt
• black pepper
• new york strip steak
• white corn tortilla
• salsa

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag.
3. 3 Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours.
4. 4 When ready to cook, heat a large skillet over medium heat. Add steak and marinade. Cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes.
5. 5 Serve steak on tortillas with salsa and Mexican cheese.

By CookingQueen

Ingredients

• ✓ mexican cheese blend
• cracker
• cornmeal
• olive oil
• shallot
• yellow squash
• zucchini
• garlic powder
• salt
• black pepper
• milk
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place buttery crackers and cornmeal in a resealable plastic bag; seal and pound into fine crumbs.
3. 3 Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until translucent, about 5 minutes. Add yellow squash and zucchini; season with garlic powder, salt, and black pepper. Cook until softened, about 10 minutes.
4. 4 Add milk and butter to the skillet. Increase heat to medium-high; cook until butter is melted, 2 to 3 minutes. Stir in crumb mixture and cheese blend. Remove from heat.
5. 5 Spread squash mixture into an 8-inch square baking pan.
6. 6 Bake in the preheated oven until bubbly, about 15 minutes. Increase oven temperature to 450 degrees F (230 degrees C); continue baking until lightly browned, about 10 minutes more.

By ajodha01

Ingredients

• ✓ mexican cheese blend
• cooking spray
• olive oil
• mustard green
• onion
• garlic
• corn muffin mix
• biscuit mix
• egg
• milk
• dijon mustard
• seasoned meat tenderizer
• ham steak

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
3. 3 Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
4. 4 Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.

By Donnasue

Ingredients

• ✓ mexican cheese blend
• black bean
• sour cream
• plain yogurt
• garlic
• salt
• canola oil
• vegetable oil
• pork hot sausage
• salsa
• cheddar cheese
• sour cream
• cilantro

Instructions

1. 1 In a food processor, mix beans, 1/4 cup sour cream, garlic, and salt. Pulse until smooth.
2. 2 Heat 1 tablespoon of oil in a small frying pan 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. Move the sausage to a separate pot and set aside.
3. 3 Add the black bean mixture to the Jimmy Dean sausage. Bring to medium heat and stir often until dip is hot, about 5 minutes.
4. 4 Spoon the hot dip into a bowl and top with salsa, cheese, remaining sour cream, and cilantro.
5. 5 Serve with chips or in a tortilla, and enjoy!

By JimmyDean

Ingredients

• ✓ mexican cheese blend
• cooking spray
• hot pepper sauce
• olive oil
• garlic powder
• black pepper
• paprika
• salt
• potato
• chicken breast
• bacon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 500 degrees F (260 degrees C). Spray a 9x13-inch baking dish with cooking spray.
3. 3 Heat hot pepper sauce, olive oil, garlic powder, black pepper, paprika, and salt in a large skillet over low heat, stirring until thoroughly combined. Turn off heat.
4. 4 Toss potatoes in batches with the hot pepper sauce mixture to coat and use a slotted spoon to transfer potatoes to the prepared baking dish. Leave remaining sauce in the skillet.
5. 5 Mix chicken into remaining sauce and allow to marinate while potatoes roast.
6. 6 Bake potatoes until tender inside and crisp and brown outside, 45 to 50 minutes, stirring every 10 to 15 minutes.
7. 7 Reduce oven heat to 400 degrees F (205 degrees C).
8. 8 Spread chicken cubes over roasted potatoes.
9. 9 Sprinkle shredded cheese, cooked bacon, and green onions over chicken. Return to the oven.
10. 10 Bake in oven until chicken is cooked through and the cheese topping is bubbling, about 15 minutes.

By mammak

Ingredients

• ✓ mexican cheese blend
• cooking spray
• rotisserie chicken
• mayonnaise
• broccoli floret
• onion
• red bell pepper
• garlic
• almond
• dill
• puff pastry
• egg
• water
• salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray bottom and sides of a 9x13-inch baking pan with cooking spray.
2. 2 Combine chicken, Mexican cheese blend, mayonnaise, broccoli, onion, red bell pepper, garlic, almonds, and dill in a large bowl.
3. 3 Roll pastry sheets on a floured surface until all sides measure 3 inches longer than the bottom of the prepared pan. Place 1 sheet on the bottom of the pan and against the sides. Pour the chicken filling evenly over the bottom crust. Top with the second crust, folding the ends between the pan and the bottom crust. Pinch crusts together to seal.
4. 4 Beat egg with water and salt in a bowl; brush mixture over the top crust. Cut vents into the top for steam to escape.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.

By Sandie

Ingredients

• ✓ mexican cheese blend
• butter
• sorghum flour
• chicken broth
• almond milk
• heavy cream
• red pepper flake
• garlic
• onion powder
• salt
• black pepper
• broccoli
• cheese blend
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
2. 2 Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
3. 3 Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

By risaris

Ingredients

• ✓ mexican cheese blend
• cooking spray
• ground beef
• onion
• tomato
• water
• elbow macaroni
• corn
• green bell pepper
• garlic
• soy sauce
• chili powder
• italian seasoning
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 2-quart baking dish with cooking spray.
2. 2 Heat a large saucepan over medium-high heat. Cook and stir beef and onions in the hot pan until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain off fat.
3. 3 Drain liquid from canned tomatoes into a 4-cup liquid measure; add water if needed, to make 2 1/2 cups liquid. Add juice, tomatoes, macaroni, corn, bell pepper, garlic, soy sauce, chili powder, Italian seasoning, and pepper to the beef mixture; bring to a boil.
4. 4 Pour 1/2 of the beef mixture into the prepared baking dish and sprinkle 1 cup cheese over top. Repeat beef and cheese layers once more. Cover the dish and place it onto a cookie sheet.
5. 5 Bake in the preheated oven for 30 minutes. Uncover and bake until pasta is tender yet firm to the bite, about 15 minutes.
6. 6 Remove from the oven and let sit for 10 minutes before serving.

By the4taals

Ingredients

• ✓ mexican cheese blend
• vegetable oil
• onion
• garlic
• ground turkey
• enchilada sauce
• tomato
• lime juice
• cilantro
• cottage cheese
• egg
• cumin
• corn tortilla
• cooking spray
• green onion

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in ground turkey; cook until no longer pink, about 5 minutes. Drain excess grease.
2. 2 Stir enchilada sauce and diced tomatoes into the pot; simmer until flavors combine, about 20 minutes. Remove from heat.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Combine cottage cheese, egg, and cumin in a small bowl.
5. 5 Spread ⅓ turkey sauce in the bottom of an 8-inch square baking dish; cover with ½ corn tortillas. Spread ½ cottage cheese mixture on top; sprinkle with ⅓ Mexican cheese. Repeat layers once more. Top with remaining ⅓ turkey sauce and ⅓ Mexican cheese.
6. 6 Coat a large piece of aluminum foil with cooking spray; cover the baking dish with aluminum foil, coated-side down.
7. 7 Bake in the preheated oven until bubbly, about 30 minutes. Remove aluminum foil; continue baking until top is browned, about 15 minutes. Cool before serving, 15 minutes; garnish with green onion.

By jodre'smama

Ingredients

• ✓ mexican cheese blend
• tomato
• onion
• cilantro
• jalapeno pepper
• garlic salt
• lime
• coleslaw mix
• ranch dressing
• vegetable oil
• mexican beer
• batter mix
• cod
• corn tortilla
• lime
• sriracha sauce

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeños, 1 tablespoon jalapeño juice, and garlic salt in a bowl. Pour lime juice over top. Cover with plastic wrap. Refrigerate until needed.
2. 2 Toss coleslaw mix and ranch dressing together in a bowl; set aside until needed.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Combine beer and batter mix in a bowl. Dip cod into batter to coat.
5. 5 Lower cod carefully into the hot oil in batches. Fry until cooked through and coating is golden brown, 4 to 5 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining cod.
6. 6 Wrap corn tortillas in wet paper towels. Microwave on high until warm, about 1 minute.
7. 7 Stack 2 tortillas on a plate; top with cod, Mexican cheese, coleslaw mixture, and tomato salsa. Squeeze 1 lime wedge over top; drizzle with Sriracha. Repeat with remaining tortillas, cod, cheese, coleslaw mixture, tomato salsa, lime wedge, and Sriracha.

By Nancy Kopperud

Ingredients

• ✓ mexican cheese blend
• chicken breast
• salt
• black pepper
• spaghetti
• butter
• onion
• bell pepper
• cream of chicken soup
• cream of mushroom soup
• tomato
• green chile
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add chicken, ½ teaspoon salt, and ½ teaspoon black pepper; cover and reduce heat to a gentle boil. Cook until chicken is no longer pink in centers and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Remove chicken; set aside until cool enough to handle, then chop into bite-sized pieces. Leave cooking liquid in the pot.
2. 2 Bring liquid back to a boil. Add spaghetti; cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; do not rinse. Discard liquid.
3. 3 Melt butter in the same pot. Add onion and bell pepper; cook until softened, 5 to 7 minutes. Add chicken soup, mushroom soup, diced tomatoes and chiles, chicken, and spaghetti, one ingredient at a time, gently stirring after each addition.
4. 4 Add Mexican cheese blend; stir to combine. Season with salt and black pepper. Cook until cheese is thoroughly melted, stirring occasionally to keep from scorching.

By whaussies