Type what you have

Ingredients

• ✓ mexican cheese blend
• ground beef
• salsa
• biscuit
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 In a nonstick skillet, mix cooked beef and 1/2 cup salsa. Cook over medium-high heat, stirring occasionally, until hot.
3. 3 Press each biscuit into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto the center of each round. Fold dough in half over filling; press to seal. Place on prepared cookie sheet.
4. 4 Bake in the preheated oven until golden brown, 9 to 14 minutes. Serve with remaining salsa.

By Pillsbury

Ingredients

• ✓ mexican cheese blend
• cornbread
• enchilada sauce
• salt
• ground beef
• tomato sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine cornbread, half of the enchilada sauce, half of the cheese, and salt. Crumble beef into mixture, and blend well using your hands. Shape meat into 1-inch balls, and place on a 10x15-inch jellyroll pan or any cookie sheet with sides to catch the grease.
3. 3 Bake for 18 to 22 minutes in the preheated oven until meat is cooked through.
4. 4 While meatballs are cooking, warm tomato sauce and remaining enchilada sauce in a saucepan. Remove meatballs from pan using a slotted spoon, and place on a serving dish. Pour heated sauce over them, and sprinkle cheese on top. Provide toothpicks for serving.

By Shelley

Ingredients

• ✓ mexican cheese blend
• cream of chicken soup
• tomato
• corn
• corn tortilla
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F. In a medium bowl combine soup, undrained tomatoes, and corn; set aside.
2. 2 Sprinkle one-third of tortilla strips over bottom of an ungreased 3-quart rectangular baking dish. Spread half of the Grilled & Ready® Fajita Chicken Strips over tortilla strips; spoon half of the soup mixture on top. Repeat layers, ending with a layer of tortilla strips.
3. 3 Bake, covered, 40 minutes or until bubbly around the edges. Uncover; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

By Tyson Chicken

Ingredients

• ✓ mexican cheese blend
• tapioca starch
• water
• vegetable oil
• salt
• egg
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Pour tapioca starch into a wide bowl.
3. 3 Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
4. 4 Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
5. 5 Drop spoonfuls of dough 1 inch apart on the baking sheets.
6. 6 Bake in the preheated oven until lightly golden, about 25 minutes.

By Moira

Ingredients

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

Instructions

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

By Anna Johnson

Ingredients

• ✓ mexican cheese blend
• sour cream
• pico de gallo salsa
• taco seasoning
• flour tortilla
• turkey breast

Instructions

1. 1 Mix sour cream, pico de gallo, and taco seasoning in a bowl; spread onto each flour tortilla. Sprinkle Mexican cheese blend over sour cream mixture layer. Top each with turkey. Roll each tortilla around the filling. Wrap each with aluminum foil and refrigerate 8 hours to overnight.
2. 2 Remove aluminum foil and slice each wrap cross-wise into 3/8-inch slices. Arrange slices on a plate.

By Bibi

Ingredients

• ✓ mexican cheese blend
• ground beef
• taco seasoning
• beer
• butter
• all-purpose flour
• cheddar cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir taco seasoning into the ground beef to coat.
2. 2 Bring beer to a boil in a small saucepan.
3. 3 Melt butter in a large saucepan. Stir flour into melted butter; cook, stirring continually, until beginning to brown, about 5 minutes. Slowly stir beer into the butter mixture. Add Mexican cheese blend and white Cheddar cheese in small amounts, stirring continually, allowing each addition to melt into the beer mixture before adding the next. Stir beef into the cheesy mixture.

By Tracy Wendt

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
• rice
• water
• chili bean
• tomato sauce
• water
• sour cream
• corn chip

Instructions

1. 1 Bring rice and 2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. Pour rice mixture into a 9x13-inch baking dish. Spread sour cream over the rice mixture. Sprinkle crushed corn chips over the sour cream layer; top with Mexican cheese blend.
4. 4 Bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

By rpeijm

Ingredients

• ✓ mexican cheese blend
• butter
• flour
• taco seasoning mix
• milk
• beer
• swiss cheese

Instructions

1. 1 Melt butter in large saucepan on medium heat. Sprinkle with flour and Seasoning Mix. Cook and stir 1 minute. Slowly whisk in milk and beer until smooth. Stirring constantly, cook 5 minutes or until sauce starts to thicken. Gradually whisk in cheeses until melted and smooth.
2. 2 Transfer cheese mixture to warm fondue pot or slow cooker to keep warm, if desired.

By McCormick Spice

Ingredients

• ✓ mexican cheese blend
• impossible burger
• vegetarian refried bean
• salsa
• chili powder
• cumin
• oregano
• flour tortilla
• vegetable oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cook and stir Impossible Burger in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 6 minutes.
3. 3 Mix crumbles, refried beans, cheese, salsa, chili powder, cumin, and oregano together until combined.
4. 4 Lay tortillas on a flat work surface and place about 1/3 cup of filling in the center of each tortilla.
5. 5 Fold tortilla sides up over filling and roll up like burritos.
6. 6 Place chimichangas on a foil-lined baking sheet and brush with oil.
7. 7 Bake until golden and crisp, about 20 minutes.

By sanzoe

Ingredients

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

Instructions

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

By ddfly17

Ingredients

• ✓ mexican cheese blend
• cream cheese
• sour cream
• green chili
• taco seasoning mix
• ham
• cilantro

Instructions

1. 1 Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.
2. 2 Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.
3. 3 Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.

By McCormick Spice

Ingredients

• ✓ mexican cheese blend
• chicken breast
• cream of chicken soup
• tomato
• green chile pepper
• pepperjack cheese
• cream cheese
• processed cheese food

Instructions

1. 1 Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
2. 2 Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.

By AshleyNicole

Ingredients

• ✓ mexican cheese blend
• white sugar
• corn kernel
• cream cheese
• milk
• chicken broth
• celery
• garlic
• bacon
• black pepper

Instructions

1. 1 Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.

By KITTYNYUMA

Ingredients

• ✓ mexican cheese blend
• creole seasoning
• chicken breast
• cream of mushroom soup
• tomato
• green chile pepper
• corn
• nacho cheese-flavored tortilla chip

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

Ingredients

• ✓ mexican cheese blend
• chicken breast
• vegetable oil
• cayenne pepper
• corn tortilla chip
• green chili

Instructions

1. 1 Combine chicken, vegetable oil, and cayenne pepper in a bowl; let stand at least 15 minutes, or longer if desired.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Heat a skillet over medium-high heat. Add chicken mixture; cook until no longer pink. Remove from heat; set aside.
4. 4 Meanwhile, spread a thin layer of tortilla chips in a 9x13-inch baking dish; top with 1/4 chicken, 1/4 chiles, and 1/4 cheese. Repeat layers three more times ending with cheese.
5. 5 Bake in the preheated oven until cheese melts and nachos heated through, 15 to 20 minutes. Serve with your favorite nacho toppings.

By Michelle

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in salsa and taco seasoning.
3. 3 Line each muffin cup with a wonton wrapper. Add about 1 tablespoon taco beef to each cup. Top with 1 tablespoon shredded Mexican cheese blend.
4. 4 Bake in the preheated oven until wonton wrappers are browned and crispy and cheese is melted, 12 to 14 minutes.

By Kylee Kolesar

Ingredients

• ✓ mexican cheese blend
• vegetable broth
• corn
• red pepper
• green pepper
• black bean
• chunky salsa
• tortilla chip

Instructions

1. 1 Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
2. 2 Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.

By abarthle

Ingredients

• ✓ mexican cheese blend
• roasted red pepper
• cilantro
• lime
• chili powder
• shrimp
• olive oil
• onion
• flour tortilla

Instructions

1. 1 Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
2. 2 Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
3. 3 Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
4. 4 Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

By Dbisbill

Ingredients

• ✓ mexican cheese blend
• ground turkey breast
• green poblano pepper
• seasoned salt
• onion
• hamburger bun
• avocado

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix together ground turkey, shredded cheese, poblano pepper, seasoned salt, and granulated onion in a bowl until thoroughly combined. Divide mixture into 4 portions. Roll each portion into a ball and press into a burger shape.
3. 3 Place burgers on the preheated grill and cook, flipping once halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on hamburger buns topped with mashed avocado.

By SIMIBURTONS

Ingredients

• ✓ mexican cheese blend
• jalapeno pepper
• butter
• flour tortilla
• cream cheese
• tortilla chip

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange jalapeno peppers, cut-side down, on the prepared baking sheet.
3. 3 Broil jalapeno peppers in the preheated oven until skins are bubbling and blackened, 10 to 15 minutes. Immediately place peppers in a resealable plastic bag; seal. Allow peppers to steam in bag to help loosen skins, about 20 minutes. Carefully open bag, pull skins off peppers, and chop peppers.
4. 4 Spread half the butter onto 1 side of each tortilla. Spread half the cream cheese onto the other side of each tortilla. Sprinkle half the jalapeno peppers, half the Mexican cheese blend, and half the tortilla chips over the cream cheese-side of each tortilla. Fold each tortilla in half over the fillings with butter-side on the outside.
5. 5 Heat a skillet over medium-low heat; cook 1 quesadilla in the hot skillet until golden brown, 2 to 3 minutes per side. Repeat with second quesadilla.

By laurieish

Ingredients

• ✓ mexican cheese blend
• cooking spray
• refried bean
• onion
• corn tortilla
• red enchilada sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
4. 4 Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
5. 5 Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
6. 6 Spoon bean filling down the middle, then wrap tortilla around filling.
7. 7 Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
8. 8 Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

By hunni662

Ingredients

• ✓ mexican cheese blend
• onion
• chicken broth
• tomato
• green chile pepper
• taco seasoning
• chicken breast
• cornstarch
• water
• cilantro

Instructions

1. 1 Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
2. 2 Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

By ladyw4kids

Ingredients

• ✓ mexican cheese blend
• chicken breast
• tequila
• lime
• garlic powder
• chili powder

Instructions

1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Ingredients

• ✓ mexican cheese blend
• ground beef
• onion
• chili bean
• corn
• salsa
• black olive
• taco seasoning
• corn chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
4. 4 Spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. Sprinkle remaining chips over beef.
5. 5 Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with Mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.

By SBrazingto

Ingredients

• ✓ mexican cheese blend
• rotini pasta
• olive oil
• kale
• garlic powder
• garlic salt
• chipotle pepper powder
• vegetable broth
• cannellini bean

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Add kale to the skillet; season with garlic powder, garlic salt, and chipotle pepper powder. Cook and stir kale until wilted, 1 to 2 minutes.
3. 3 Pour vegetable broth over kale; add cannellini beans and stir. Cook mixture, stirring often, until beans are softened, 7 to 8 minutes.
4. 4 Stir cooked rotini with kale and beans mixture; cook and stir until pasta is reheated, 1 to 2 minutes. Top with shredded Mexican cheese.

By Tracy McKibben

Ingredients

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

Instructions

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

By Laura Burger Pozdol

Ingredients

• ✓ mexican cheese blend
• ground beef
• onion
• water
• taco seasoning
• crescent roll

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Remove crescent roll dough from the packaging and separate into individual triangles.
4. 4 Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle cheese over ground beef mixture. Fold crescent roll points toward the middle, sealing dough together.
5. 5 Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.

By kissthechef

Ingredients

• ✓ mexican cheese blend
• red enchilada sauce
• water
• taco seasoning mix
• chicken breast
• flour tortilla

Instructions

1. 1 Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
2. 2 Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.
3. 3 Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
4. 4 Heat a large nonstick skillet over medium heat. Slide quesadilla into the hot skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

By Proud-Meinke