Let dry on cooling rack until brittle, then crumble into small pieces for topping on soups and stews.
16-oz. can refried beans
1 cup sour cream
1 envelope Ortego Taco Mix (1 Tbsp.)
1 cup salsa (mild, medium or hot)
1 cup shredded cheddar cheese (or 3-cheese Mexican, if desired)
1 tomato, diced
Spread beans evenly in pie plate or serving platter. Combine sour cream, taco seasoning mix. Spread evenly over beans; top with salsa. Sprinkle cheese and tomato bits evenly over salsa. Heat in microwave 3 or 4 minutes to heat thoroughly and melt cheese. Serve with tortilla chips.
A good-to-go breakfast for the office!
For four servings:
½ lb. bulk pork sausage
¼ small onion, chopped
1 Tbsp. butter
8 large eggs, beaten
4½-oz. can of diced green chilies, drained
Salt & black pepper to taste
1 cup grated cheese: cheddar,
¾ cup tomato salsa
4, 10-inch Burrito-size flour tortillas
Stack tortillas and wrap in paper towels and heat in microwave on high for 1 minute or till heated through. Set aside.
Place sausage & onion in a large nonstick skillet over medium-high heat and brown sausage, breaking up meat with the back of a spoon 12 to 15 minutes. Drain off grease. Wipe out skillet with paper towel and add butter. Add eggs and chilies, season with salt and pepper to taste and cook, stirring frequently for about 2 to 3 minutes. (eggs will appear soft-scrambled) Remove eggs from skillet. Warm tortillas in microwave for about 10 to 12 seconds.
Divide the sausage evenly between the 4 tortillas, place down the center of each. Place ¼ of the cooked eggs and chili mixture, top with ¼ of the cheese and then about ¼ of the salsa. Fold bottom edge up and over the filling; fold opposite sides in. Roll up from bottom, completely enclosing the filling. Cut in half. Wrap burritos in foil and keep warm in a 200º oven until ready to serve. Note: The chilies can be optional.
With just 4 ingredients this is destined to become a family favorite.
8 8-inch flour tortillas
2 cups shredded sharp cheddar or 8-oz. pkg. Sargento 4-cheese Mexican
½ cup Salsa, plus extra for garnish
2 cups deli-roasted chicken, shredded
In a lightly oiled skillet place one tortilla in pan and sprinkle ½ cup cheese over it. Spread 2 Tbsp. salsa on top of the cheese and then ½ cup of the shredded chicken. Top with a 2nd tortilla and cook for 1 minute and carefully flip over and heat for 1 minute more or till cheese is melted. Repeat with the other tortillas, making 4 servings.
Serve with sour cream, salsa and sliced Jalapeno peppers (if desired).
Not into Mexican? Try Italian! This is easy!
4 boneless, skinless chicken breast halves
1 cup Progresso Italian-style bread crumbs, more if needed
24-oz. jar Bertolli Italian Pasta Sauce (your choice of “flavors”)
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
8-oz. pkg. thin spaghetti
Preheat oven to 400º. Rinse chicken breasts in cold water and thoroughly coat in bread crumbs, Heat oiled skillet on medium heat and sauté chicken until nicely browned, for about 3 minutes on each side, turning once, till almost cooked through. Lower heat if skillet gets so hot that the coating starts getting too dark. Remove chicken from skillet; Pour the pasta sauce in a 7x11x2-inch (or 9-inch square) baking dish. Place chicken on top of sauce, pushing down in sauce, covering top and scatter cheese evenly on top. Bake uncovered for 15 minutes till cheese is melted. Cook spaghetti to desired doneness. Place spaghetti on dinner plates and put chicken with sauce on top.
Serve with crusty Italian bread and a green salad
Note: If more sauce is desired, buy a larger jar and heat in a saucepan!
Children’s Favorite Chicken Nuggets
4 skinless, boneless chicken breasts, cut into bite-size pieces
½ cup mayonnaise
1 sleeve Ritz crackers, crushed
Toss chicken pieces in mayonnaise; roll in cracker crumbs. Place on foil-lined cookie sheet. Bake 350º degrees for 10 minutes. Turn pieces over and bake for 10 more minutes, or till juices run clear. Dip in Ranch Dressing, Bar-B-Q sauce or kid’s favorite dipping sauce. Makes about 48 pieces.