Archive for the ‘Mexican Cheese Blend’ Category

Chicken Salsa Verde Bake

chicken-salsa-verde-bake
Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 25 min
Bake Time: 30 min

  • 2 tablespoons vegetable oil
  • 2 1/4 pounds skinless, boneless chicken breasts
  • Two 16-ounce jars salsa verde
  • One 15-ounce can kidney beans, rinsed and drained
  • 1 onion, finely chopped
  • 1 cup sour cream
  • 3 cups crushed tortilla chips
  • One 8-ounce bag shredded Mexican-style cheese
  1. Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
  2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

*Personal Review: No Review Yet**

Chicken Nacho Bake

chicken-nacho-bake
Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/4 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1/2 cup crushed tortilla chips
  • 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
  1. Preheat oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
  2. Top each chicken breast evenly with salsa, sour cream and tortilla chips.
  3. Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).

**Personal Review: No Review Yet**

Tex-Mex Lasagna

mex-lasagna-ck-642373-l
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles (such as Barilla or Vigo)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1/4 cup chopped green onions
  1. Preheat oven to 450°.
  2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

**Personal Review: No Review Yet**

Santa Fe Grilled Chicken Salad Wrap


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings, two wraps each

  • 4 cups torn romaine lettuce
  • 1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
  • 1 large tomato, chopped
  • 1 can (11 oz.) whole kernel corn, drained
  • 1/2 cup KRAFT Mexican Style Shredded Cheese
  • 1/4 cup KRAFT Ranch Dressing
  • 1/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 8 TACO BELL® HOME ORIGINALS® Flour Tortillas
  1. Toss romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.
  2. Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

**Personal Review: No Review Yet**

Taco Salad Bowls


Recipe & picture courtesy of Kraft Foods

Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings

  • 4 flour tortillas (8 inch)
  • 1 Tbsp. chili powder, divided
  • 3/4 lb. extra lean ground beef
  • 1 cup matchlike carrot sticks
  • 1/2 cup plus 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa, divided
  • 2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
  • 4 cups torn salad greens
  • 1 large tomato, chopped
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
  • 1/4 cup chopped fresh cilantro
  1. Preheat oven to 425°F. Crumple four large sheets of foil to make four 3-inch balls; place on baking sheet. Place 1 tortilla on top of each ball; spray tortilla with cooking spray. Sprinkle evenly with 1/2 tsp. of the chili powder. Bake 6 to 8 min. or until tortillas are golden brown. (Tortillas will drape over balls as they bake.)
  2. Meanwhile, brown meat with carrots and remaining 2-1/2 tsp. chili powder in large nonstick skillet on medium-high heat, stirring occasionally. Add 1/2 cup of the salsa; cook 2 min. or until heated through, stirring occasionally.
  3. Mix mayo and remaining 2 Tbsp. salsa in large bowl. Add salad greens and tomatoes; toss to coat. Spoon into tortilla shells; top with meat mixture, cheese and cilantro.

**Personal Review: No Review Yet**

Foil-Pack Chicken Fajita Dinner


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 45 min
Makes: 4 servings, one packet each

  • 1-1/2 cups instant white rice, uncooked
  • 1-1/2 cups hot water
  • 1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 4 small boneless skinless chicken breast halves (1 lb.)
  • 1 each: green and red pepper, cut into strips
  • 1/2 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa
  • 1/2 cup KRAFT Mexican Style Shredded Taco Cheese
  1. Heat oven to 400ºF. Fold up all sides of each of four 18×12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.
  2. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
  3. Bake 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

 **Personal Review: This was very easy to make – but I would suggest seasoning the chicken in something  before putting the packets together.  I think this could be an awesome dish with a seasoned chicken breast vs. a plain one.  But it did taste good.**

Slow-Cooker Hearty Beef Chili


Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 6 hr 10 min
Makes: 8 servings, about 1 cup each

  • 1-1/2 lb. lean ground beef
  • 1 can (15 oz.) dark red kidney beans, drained, rinsed
  • 1 can (15 oz.) light red kidney beans, drained, rinsed
  • 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Mild Salsa
  • 1 can (16 oz.) no-salt added tomato sauce
  • 2 Tbsp. chili powder
  • 1 onion, chopped
  • 1 cup frozen corn, thawed, drained
  • 1 cup KRAFT Mexican Style Shredded Four Cheese
  1. Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
  2. Cook on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours).
  3. Stir just before serving. Serve topped with the cheese.

**Personal Review: No Review Yet**