Three Cheese Nachos Recipe

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 10-12 servings

Ingredients

• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

• 1 can (4 ounces) chopped green chilies

• 3 tablespoons chopped onion

• 2 garlic cloves, minced

• 1 tablespoon canned chopped jalapeno pepper

• 1-1/2 teaspoons ground cumin

• 1-1/2 teaspoons chili powder

• 2 cups cubed cooked chicken

• 2 cups (8 ounces) shredded Monterey Jack cheese, divided

• 1 package (14 ounces) pita bread (6 inches)

• 1 cup (4 ounces) shredded cheddar cheese

• Salsa, optional

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Nutritional Facts

1 serving (3 each) equals 339 calories, 20 g fat (12 g saturated fat), 77 mg cholesterol, 478 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein.

Directions

1. In a large bowl, beat the cream cheese, chilies, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey Jack cheese.
2. Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
3. Bake at 400° for 5-10 minutes. Combine the cheddar cheese and remaining Monterey Jack; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa if desired. Yield: 10-12 servings.

Chicken Quesadillas

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 6 servings

Ingredients

• 2-1/2 cups shredded cooked chicken

• 2/3 cup salsa

• 1/3 cup sliced green onions

• 3/4 to 1 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/2 teaspoon dried oregano

• 6 flour tortillas (8 inches)

• 1/4 cup butter, melted

• 2 cups (8 ounces) shredded Monterey Jack cheese

• Sour cream and guacamole

Directions

1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
2. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
3. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.

Spicy Beef and Cheese Enchiladas

SAUCE INGREDIENTS
• 1 tablespoon vegetable or canola oil
• 1 tablespoon all-purpose flour
• 1 28-oz can enchilada or red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro

MEAT INGREDIENTS
• 1 1/2 pounds ground beef
• 1 medium onion diced
• 2 – 4oz cans diced green chillies
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
ADDITIONAL INGREDIENTS
• 10 flour (or corn) tortillas
• 3 cups grated sharp cheddar cheese
• 5 green onions chopped
• 1/2 cup chopped cilantro

DIRECTIONS
1. SAUCE – in a saucepan, combine oil and flour over medium heat to create a paste. After a minute or so, add your enchilada sauce, chicken broth and salt. Bring to a boil, then reduce the heat to low and simmer for about 30-45 minutes. At around the 40 minute mark, add in the cilantro.
2. MEAT – While the sauce is simmering, brown the hamburger meat along with the onions. When cooked through, drain fat. Stir in the green chillies, salt, chili powder, ground cumin and red pepper flakes.
3. Preheat the oven to 350 degrees.
4. Pour about 1/2 cup of sauce on the bottom of a 9 x 13 inch casserole dish.
5. In a small baking pan (I used a round cake pan), pour some of the sauce into the bottom. Dip each tortilla into the sauce so that both sides are coated, then add the ground beef mixture, shredded cheddar, and a few sliced green onions.
6. Roll up the tortilla nice and tight and place in the bottom of the pan.
7. Continue this process until you have no more tortillas and filling left. Pour remaining sauce over the top of the enchiladas and top with remaining shredded cheddar.
8. Bake for around 20 minutes. You’ll know it’s done when the cheddar cheese is all gooey and melted!
9. Top it off by adding a little fresh green onion and cilantro, and a dollop of sour cream.

Taco Casserole

1 lbs ground beef or lean turkey - browned and drained
1 can re-fried beans
1 8 oz sour cream
1 small jar taco sauce
Layer the browned meat in the bottom of a 9 x 13 dish. put the re-fried beans on top, then the taco sauce, sour cream and top with shredded cheese. Bake at 350 till cheese melts on top - great as a dip with chips or as the base of a meal

Taco Pizza

• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can re-fried beans (I used the jalapeno kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust. Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute. Carefully spread beans over warm crust creating a thin layer.
5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion. Return to oven for 3-6 more minutes until cheese is melted. Serve immediately. Makes 12 main dish servings or 48 appetizers.

Cheesy Macho Nachos

INGREDIENTS

2 teaspoons oil 
1 small yellow onion, diced 
1/2 pound ground beef 
1 tablespoon ancho chili powder (regular chili powder is fine if you don’t have the ancho variety) 1/2 teaspoon cumin 
1/4 teaspoon cayenne pepper 
1/4 teaspoon salt 
1 bag (about 12 ounces) corn tortilla chips 
4 cups cheese of your choice (I used two cups White Vermont Sharp Cheddar and two cups Yellow American Cheese from the deli) Sour Cream Salsa Pickled jalapeños DIRECTIONS 

Pre-heat your oven to 400 degrees. In a large skillet heat oil over medium heat. Sauté the onion until translucent.  Turn the heat up to medium-high and add the ground beef to the pan. Use a large spoon or other utensil to break the meat up. Add in cumin, cayenne pepper, chili powder, and salt. Cook until the ground beef is cooked through, then drain off any excess fat. In a large 9×13 inch casserole dish, spread out half the chips. Spoon half of the meat on the chips, and half of the cheese. Repeat with the remaining chips, meat, and cheese. Place in the oven for 10-12 minutes, or until all of the cheese is melted. Serve with salsa, sour cream, pickled jalapeños, and any other toppings you’d like.

Enchilada Casserole

•1 pound lean ground beef (90% lean)

•1 large onion, chopped

•2 cups salsa

•1 can (15 ounces) black beans, rinsed and drained

•1/4 cup reduced-fat Italian salad dressing

•2 tablespoons reduced-sodium taco seasoning

•1/4 teaspoon ground cumin

•6 flour tortillas (8 inches)

•3/4 cup reduced-fat sour cream

•1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

•1 cup shredded lettuce

•1 medium tomato, chopped

•1/4 cup minced fresh cilantro

 Directions

•In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.

Bean Pot Salsa Chicken

2 diced raw chicken breasts
1 can of corn (drained)
1 can of black beans (drained)
1 small jar of salsa...

1. Place all ingredients in Bean Pot and stir
2. Microwave on high for 18 minutes or until chicken is cooked thoroughly
3.Serve over rice, noodles or in flour or wheat tortillas with sour cream and shredded cheese

Bean Pot Mexican Chicken Casserole

 1 Bag of Frito’s
2 Cans of Chicken Breasts
2 Cups Of Grated Mexican Style Cheese
1 Small Can of Chiles
1 Large Can of Enchilada Sauce...
Olives (Optional)

Layer all ingredients twice in Bean Pot….Place in Microwave for 15-20 minutes.

Serve with Sour Cream and Salsa

Easy Chilaquiles

1 ½ cups green tomatillo salsa
½ cup sour cream
8 Old El Paso® taco shells (from 4.6 oz box)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)...
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
Additional green tomatillo salsa, if desired
• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
• Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. Top with shredded chicken and half of the salsa mixture. Top with half of the cheese. Repeat with remaining taco shell pieces, salsa mixture and cheese.
• Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. Serve with additional salsa.
Although traditionally served for breakfast, this recipe makes a delicious lunch or dinner.
Green tomatillo salsa, or salsa verde, is found in the Mexican aisle of most grocery stores
http://www.pillsbury.com/recipes/easy-chilaquiles/94085b65-9de5-4f92-85f2-e7e0cbf63ea4