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Green Chile Cheese Beer Bread
Dinner Mexican

Green Chile Cheese Beer Bread

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 Blend green chiles and cheese together in a blender until smooth.
  3. 3 In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
  4. 4 Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

By Wendi

Green Chili and Cheese Chicken
Dinner Mexican

Green Chili and Cheese Chicken

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
  3. 3 Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'.
  4. 4 Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven.
  5. 5 Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
  6. 6 Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

By MELISSAINNOVA

Beer Bread II
Dinner

Beer Bread II

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. 2 In a large bowl, stir together flour, sugar, beer, cheese and chilies. Spoon batter into prepared loaf pan; spread batter to evenly fill pan. Pour melted butter on top of loaf.
  3. 3 Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of loaf comes out clean.

By Judi Teasdale

Mexican Cornbread II
Dinner

Mexican Cornbread II

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan.
  2. 2 Place cornmeal mix in a large bowl. Stir in egg, milk, creamed corn, cheese and diced green chile peppers. Spread batter into prepared pan.
  3. 3 Bake in preheated oven for 25 minutes, or until golden brown and cornbread pulls away from sides of pan.

By Bea

Hot Artichoke Dip with Green Chiles
Dinner

Hot Artichoke Dip with Green Chiles

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
  3. 3 Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

By David

Mexican Chicken Kiev
Dinner

Mexican Chicken Kiev

4.6

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
  2. 2 Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
  3. 3 Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
  4. 4 Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
  5. 5 Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

By Erin Clifton

Ground Beef Green Chili Casserole
Dinner

Ground Beef Green Chili Casserole

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a medium sized casserole dish.
  2. 2 In a medium skillet over medium heat, cook the ground beef until evenly browned; drain fat.
  3. 3 Place half of the tortillas on the bottom of the prepared casserole dish and spread with half of the onion, cheese, ground beef and chiles. Layer with the remaining tortillas, onion, half of the remaining cheese, ground beef and chiles.
  4. 4 In a medium bowl, dilute the soup with milk and pour over the top of the casserole. Bake in the preheated oven for 30 minutes. Sprinkle with the remaining cheese and bake for another 5 to 10 minutes, or until the cheese has melted.

By KARENHANNERS

King Ranch Chicken Casserole I
Dinner

King Ranch Chicken Casserole I

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C.)
  2. 2 Layer the chips in a 9x13 inch casserole dish.
  3. 3 Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
  4. 4 Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

By Susan Wright

The Most Easy and Delish Meatloaf EVER!
Dinner

The Most Easy and Delish Meatloaf EVER!

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan.
  3. 3 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Jillian

Chicken Dorito Casserole
Dinner

Chicken Dorito Casserole

3.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Bring a saucepan of water and Creole seasoning to a boil; cook chicken in the seasoned boiling water until no longer pink in the center, 10 to 15 minutes. Drain and shred chicken.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Mix mushroom soup, tomatoes with green chile peppers, and corn together in a bowl.
  4. 4 Spread half the tortilla chips in the bottom of a 9x13-inch casserole dish; top with half the chicken, half the mushroom soup mixture, half the Mexican cheese blend. Repeat layering with the remaining ingredients.
  5. 5 Bake in the preheated oven until casserole is bubbling and cheese is melted, about 30 minutes.

By jdavis1019

Chili Verde
Dinner

Chili Verde

4.5

Prep
10 min
Cook
510 min
Total
520 min

Instructions

  1. 1 Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
  2. 2 Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
  3. 3 Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.

By SASSYLUCKYL

Vegan Air Fryer Potato Skins
Dinner American

Vegan Air Fryer Potato Skins

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Wash potatoes and puncture holes in the skin with a fork.
  2. 2 Cook potatoes in the microwave for 5 minutes on each side. Remove from microwave and cut in half lengthwise. Using a small spoon, scoop out the flesh, leaving 1/4 inch of potato flesh in the shell.
  3. 3 Preheat the air fryer to 350 degrees F (175 degrees C). Spritz the inside of the potato shells with olive oil cooking spray. Set potatoes in the air fryer basket, hollowed-out side up.
  4. 4 Air fry until edges start to crisp, about 5 minutes. Remove and fill each potato skin with about 1 tablespoon vegan cheese. Return to the air fryer basket and cook until cheese is melted, 5 to 7 minutes.
  5. 5 Top cooked potato skins with 1 tablespoon diced tomatoes and 1 tablespoon textured vegetable protein.

By Nilla

Mexican Cornbread I
Dinner

Mexican Cornbread I

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking pan.
  2. 2 In a large bowl, mix together cornmeal, flour, Cheddar cheese, onion, green pepper and jalapeno. Stir in eggs, creamed corn and milk. Pour batter into prepared pan.
  3. 3 Bake in preheated oven for 1 hour, or until a toothpick inserted into center of a loaf comes out clean.

By Rebecca Henley

Stuffed Tomatoes
Dinner American

Stuffed Tomatoes

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Cut the tops off tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out flesh. Place tomatoes in a small baking dish.
  3. 3 Combine diced tomatoes with green chiles, bread crumbs, and 1/3 cup of shredded cheese in a small bowl. Stir in smoked sausage pieces; mix well.
  4. 4 Spoon the mixture into tomato skins and top with remaining 1/3 cup of shredded cheese.
  5. 5 Bake stuffed tomatoes in preheated oven until tomatoes are warmed through and cheese has melted, about 15 minutes.

By Stephanie Burr

Queso Fresco Soup
Dinner

Queso Fresco Soup

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a soup pot over medium heat until shimmering, about 3 minutes. Add potatoes and onions. Cook, stirring frequently, until onions are soft and translucent, 5 to 6 minutes. Add tomato, Hatch chiles, and salt. Cook until tomato has softened, 4 to 5 minutes.
  2. 2 Pour in chicken broth and cook over medium-low heat until potatoes are fork-tender, about 10 minutes. Add cream and milk and bring to a simmer. Add queso fresco and cook until warmed, 2 to 3 minutes.

By Yoly

Beef and Biscuit
Dinner

Beef and Biscuit

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
  3. 3 Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
  4. 4 Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
  5. 5 Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

By The Towsleys

Savory Southwestern Waffles
Dinner

Savory Southwestern Waffles

4.5

Prep
10 min
Cook
3 min
Total
13 min

Instructions

  1. 1 Preheat waffle iron according to manufacturer's instructions.
  2. 2 Beat egg whites in a large bowl until fluffy. Fold in milk, butter, and honey. Add cornmeal, flour, baking powder, and salt, stirring slowly until batter is smooth. Fold in corn and green chile peppers.
  3. 3 Scoop some batter onto waffle iron; cook until golden brown and crisp or until waffle iron stops steaming, 3 to 4 minutes. Repeat with remaining batter.

By Medea Wolff

Simple Red Sauce with Pasta
Dinner

Simple Red Sauce with Pasta

4.2

Prep
Cook
Total

Instructions

  1. 1 In a large pot with boiling salted water cook penne pasta until al dente. Drain well.
  2. 2 Meanwhile, in a medium skillet cook the bacon strips until mostly cooked, but not crisp. Remove from pan, break into bite size pieces. Drain bacon grease from pan. Return cooked bacon to pan, add minced garlic, chopped red onion, olive oil and chili pepper. Saute until onion is soft, about 5 minutes. Add chopped tomatoes, 1/2 cup of grated Parmesan cheese and fresh basil. Simmer for 10 minutes.
  3. 3 Pour ingredients into a large bowl. Add additional grated Parmesan cheese to top and serve immediately over cooked and drained pasta.

By Dayna Kennison

Easy Mexican Goulash
Dinner

Easy Mexican Goulash

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir macaroni into beef mixture.

By Cacki

Air Fryer Zesty Cheddar Biscuits
Dinner

Air Fryer Zesty Cheddar Biscuits

4.0

Prep
15 min
Cook
12 min
Total
27 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C) for 5 minutes.
  2. 2 Combine flour, Cheddar cheese, milk, green chile peppers, taco seasoning, garlic powder, cumin, and sugar in a medium bowl. Blend together until a dough forms.
  3. 3 Line the air fryer basket with a parchment paper round. Spray with nonstick cooking spray. Drop dough into the basket using a spring-hinged scoop. Air fry for 12 minutes.
  4. 4 Meanwhile, mix melted butter and taco seasoning mix together for the topping. Separate biscuits and brush with taco-seasoned butter. Serve immediately.

By thedailygourmet

Spicy Beef Vegetable Stew
Dinner

Spicy Beef Vegetable Stew

4.6

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in ground beef and onions. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  2. 2 Transfer beef mixture to a slow cooker. Stir in spaghetti sauce, water, mixed vegetables, diced tomatoes, celery, beef bouillon, and pepper. Cover and cook on Low until vegetables are tender, about 8 hours.

By frenchy2375

Family Favorite Chili Mac
Dinner

Family Favorite Chili Mac

4.5

Prep
Cook
Total

Instructions

  1. 1 Cook and drain the elbow noodles according to the package directions; set aside.
  2. 2 Brown the beef in a large skillet over medium heat. Drain excess grease. Stir in the Ragu® Sauce, chili powder, cumin, tomatoes and corn. Bring to a boil over medium high heat, cover,reduce to low and let simmer for 10 minutes.
  3. 3 Stir in the cooked noodles and 1 cup of the cheese until melted and heated through. Sprinkle the rest of the cheese evenly over top, heat on low until melted. Serve immediately.

By RAG

Laurie's Stuffed Peppers
Dinner

Laurie's Stuffed Peppers

4.3

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
  2. 2 Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
  4. 4 Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

By LASELF

Spicy Mac and Cheese Soup
Dinner

Spicy Mac and Cheese Soup

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot.
  2. 2 Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil.
  3. 3 Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

By Keri