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Taco Salad
Salad Mexican

Taco Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 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. Stir in chili beans, salad dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes.
  2. 2 Crush the bag of chips, open the bag, and toss crushed chips into a large bowl.
  3. 3 Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.
  4. 4 Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy!

By Denise Williamson

Kristen's Bacon Ranch Potato Salad
Salad American

Kristen's Bacon Ranch Potato Salad

4.8

Prep
15 min
Cook
20 min
Total
155 min

Instructions

  1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.
  2. 2 Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.

By KristenB

Oregon Fall Salad
Salad American

Oregon Fall Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
  2. 2 Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
  3. 3 Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

By OregonSarah

All-American Loaded Baked Potato Salad
Salad American

All-American Loaded Baked Potato Salad

4.9

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Place potatoes in a pot and cover with cold water. Add salt and bring to a boil. Simmer until potatoes are just tender enough to be pierced with a fork, about 15 minutes. Drain and run under cold water until potatoes are slightly cool.
  2. 2 Mix sour cream, creamy salad dressing, and ground black pepper together in a large bowl. Stir in Cheddar cheese, green onion, and bacon bits; add potatoes. Cover and chill in the refrigerator until ready to serve.

By spicejenmom

Spaghetti Salad
Salad Italian

Spaghetti Salad

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Rinse in cool water, drain.
  3. 3 Place chopped tomatoes, green bell pepper, onion, and cucumber in a large bowl; add Cheddar cheese and salad seasoning.
  4. 4 Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. For best flavor, chill for several hours before serving.

By Sherie H

Baked Potato Salad
Salad American

Baked Potato Salad

4.6

Prep
25 min
Cook
30 min
Total
535 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.
  3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
  4. 4 Dice cooled potatoes and place into a large bowl.
  5. 5 Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.
  6. 6 Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.

By chefheather

Seven Layer Salad
Salad American

Seven Layer Salad

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  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; crumble and set aside.
  3. 3 To make the salad: Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.
  4. 4 To make the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth.
  5. 5 Drizzle dressing over salad and refrigerate until chilled.
  6. 6 Serve and enjoy!

By Leah Mae

Cheddar and Macaroni Salad
Salad American

Cheddar and Macaroni Salad

4.4

Prep
20 min
Cook
15 min
Total
1475 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water until tender yet firm to the bite, 7 to 10 minutes; drain. Rinse pasta under cold water; drain.
  2. 2 Combine macaroni, bell pepper, celery, cheese, peas, onion, mayonnaise, sour cream, milk, and pickle relish in a large bowl; mix well.
  3. 3 Cover the bowl; refrigerate before serving, at least 24 hours.

By Karena

Bodacious Broccoli Salad
Salad American

Bodacious Broccoli Salad

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until crisp and evenly browned, 8 to 10 minutes. Transfer to a paper towel-lined plate and crumble when cool enough to handle.
  3. 3 Combine bacon, broccoli, cheese, and onion in a large salad bowl.
  4. 4 Whisk mayonnaise, red wine vinegar, sugar, pepper, salt, and lemon juice together in a small bowl until well combined.
  5. 5 Pour over salad and toss well until broccoli is coated.
  6. 6 Cover and refrigerate until ready to serve.

By casken63aolcom

Bacon Pea Salad
Salad American

Bacon Pea Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  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 and crumble. Reserve 1 tablespoon bacon grease.
  3. 3 Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl until dressing is smooth.
  4. 4 Mix bacon, peas, celery, Cheddar cheese, and onion together in a bowl. Drizzle dressing over salad and toss to coat.
  5. 5 Enjoy!

By CarolTyson

2-Minute Cheese Quesadillas
Lunch Mexican

2-Minute Cheese Quesadillas

4.5

Prep
Cook
5 min
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place one flour tortilla onto a large microwave-safe plate.
  3. 3 Sprinkle with Cheddar, then top with remaining tortilla.
  4. 4 Microwave on high until cheese is melted, about 1 minute. Slice like a pizza to serve.

By Jackie

Easy Keto Beef Tacos
Mexican

Easy Keto Beef Tacos

4.2

Prep
20 min
Cook
18 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat.
  2. 2 Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart.
  3. 3 Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes.
  4. 4 Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes.
  5. 5 Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more.
  6. 6 Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.

By Fioa

Quick and Easy 4-Ingredient Enchiladas
Dinner Mexican

Quick and Easy 4-Ingredient Enchiladas

4.3

Prep
10 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Arrange taquitos in the prepared baking dish.
  3. 3 Blend enchilada sauce and cream of mushroom soup together in a blender until smooth; pour over taquitos. Sprinkle Cheddar cheese over sauce layer.
  4. 4 Place dish on the middle rack in the preheated oven; cook until heated through, about 45 minutes. Cool for 15 minutes before serving.

By Ritak96

Chili Cheese Dip
Appetizer Mexican

Chili Cheese Dip

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over cream cheese. Finish with a layer of shredded Cheddar cheese.
  2. 2 Microwave until cheese melts, about 5 minutes. Serve with spicy nacho tortilla chips.

By Kathy Rogers

Beanie Weenie Quesadilla Rolls
Lunch Mexican

Beanie Weenie Quesadilla Rolls

4.4

Prep
4 min
Cook
1 min
Total
5 min

Instructions

  1. 1 Pour soup into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
  2. 2 Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.

By Bella

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

Cream Cheese-Salsa Dip
Appetizer Mexican

Cream Cheese-Salsa Dip

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine salsa and cream cheese in a bowl; beat with an electric mixer until almost completely blended. Transfer to a serving bowl.
  2. 2 Layer cream cheese mixture with 1/2 of the lettuce and 1/2 of the Cheddar cheese. Repeat layers once more.

By rpaulson001

The Best, Most Addictive Potatoes
Dinner Mexican

The Best, Most Addictive Potatoes

4.2

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Combine hash browns, sour cream, Cheddar cheese, bacon bits, and ranch dressing mix in a bowl; stir until mixed. Pour into a 9x12-inch baking pan.
  3. 3 Bake in the preheated oven until potatoes are golden brown and cooked through, 45 to 60 minutes.

By MrsLeahFlash

Zesty Bean Dip
Appetizer Mexican

Zesty Bean Dip

4.3

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
  2. 2 Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

By MOLSON7

Easy Chicken Taquitos
Appetizer Mexican

Easy Chicken Taquitos

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Combine chicken and cheese in a bowl; stir in hot pepper sauce to taste.
  3. 3 Warm tortillas one at a time in a skillet over medium heat until flexible, about 10 seconds per side.
  4. 4 Spread about 1 heaping tablespoonful of chicken mixture over half of a warmed tortilla. Roll tightly to form a taquito starting at the filled side of the tortilla. Place seam-side down in the prepared baking dish. Repeat with remaining tortillas.
  5. 5 Bake in the preheated oven until golden crisp and to your liking, about 20 to 30 minutes.

By Sarah

Italian Taco Salad
Mexican

Italian Taco Salad

4.1

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a medium skillet over medium heat, cook the ground beef until evenly browned. Remove from heat, and drain.
  2. 2 In a large bowl, combine the ground beef, tortilla chips, mozzarella cheese, Cheddar cheese, and salad greens. Toss with Italian dressing until evenly coated, and serve.

By Blayne

Quick and Easy Mexican Pizza
Appetizer Mexican

Quick and Easy Mexican Pizza

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat vegetable oil in a large skillet over medium-high heat until hot; fry tortillas, one at a time, until golden brown, 2 to 3 minutes per side. Transfer fried tortillas using tongs to a baking sheet.
  3. 3 Spread salsa onto each fried tortilla; top with Cheddar cheese and Parmesan cheese.
  4. 4 Bake in the preheated oven until cheese is melted, about 8 minutes.

By Marcia

Queso Dip
Appetizer Mexican

Queso Dip

3.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.

By Heather Shevlin

Easy Tortilla Soup
Mexican

Easy Tortilla Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

By Pat

Mexican Hot Dip
Dinner Mexican

Mexican Hot Dip

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
  3. 3 Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

By Karyn