recipes

Meal Ideas 02 January 2017

Comfort Foods With a Kick

(Family Features) When the temperature drops, it’s natural for thoughts — and cravings — to turn toward soothing and hearty comfort foods. There’s nothing like a good casserole or a bowl of hot chili to make you feel good all over.

To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.

These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.

Turn Up the Heat!

Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.

Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.

Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.

Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.

Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.

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Monterey Chicken Tortilla Casserole

Prep: 10 minutes
Cook: 40 minutes
Makes: 4

  • 1 cup coarsely crumbled tortilla chips
  • 2 cups cubed cooked chicken OR cooked turkey
  • 1 can (about 15 ounces) cream-style whole kernel corn
  • 3/4 cup Pace Picante sauce
  • 1/2 cup sliced pitted ripe olives
  • 1/2 cup shredded cheddar cheese
  • Chopped green pepper OR red pepper
  • Tortilla chips
  1. Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
  2. Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.

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Chipotle Chili

Prep: 15 minutes
Cook: 8 hours
Makes: 8

  • 1 jar (16 ounces) Pace Chunky salsa
  • 1 cup water
  • 2 tablespoons chili powder
  • 1 teaspoon ground chipotle chile pepper
  • 1 large onion, chopped (about 1 cup)
  • 2 pounds beef for stew, cut into 1/2-inch pieces
  • 1 can (about 19 ounces) red kidney beans, rinsed and drained
  • Shredded cheddar cheese (optional)
  • Sour cream (optional)
  1. Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
  2. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
    *Or on HIGH for 4 to 5 hours.

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2-Step Beefy Taco Joes

Prep: 5 minutes
Cook: 10 minutes
Makes: 8

  • 1 pound ground beef
  • 1 can (10 3/4 ounces) Campbell’s Condensed
  • Tomato soup (Regular OR 25% Less Sodium)
  • 1 cup Pace Thick & Chunky salsa
  • 1/2 cup shredded cheddar cheese
  • 8 Pepperidge Farm Sandwich rolls, any variety
  1. Brown ground beef in skillet. Pour off fat.
  2. Add soup and salsa. Heat through. Top with cheese. Serve on rolls.

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Mexican Four Cheese Potatoes au Gratin

Prep: 10 minutes
Bake: 50 minutes
Stand: 10 minutes
Makes: 6

  • 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
  • 3/4 cup Swanson Chicken broth (Regular, Natural Goodness™ OR Certified Organic)
  • 1/4 cup heavy cream OR half-and-half
  • 3 medium potatoes, peeled and thinly sliced (about 3 cups)
  1. Stir queso, broth and cream together in medium bowl.
  2. Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
  3. Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.

Mexi-Mac

Prep: 5 minutes
Cook: 20 minutes
Makes: 4

  • 1 pound ground beef
  • 1 cup Pace Picante sauce
  • 1 tablespoon chili powder
  • 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
  • 1 cup frozen whole kernel corn
  • 3 cups cooked elbow pasta
  • 1/2 cup shredded cheddar cheese
  • Sliced avocado
  • Sour cream
  1. Cook beef in skillet until browned. Pour off fat.
  2. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.

Source: Pace Foods

Meal Ideas 06 April 2017

Comida Mexicana

Sassy, Savory Mexican Home Cooking

(Family Features) The best home cooking traditions not only get passed down from generation to generation, but they also get “adopted” into other families. Emilio Ortega’s family, for example, enjoyed the benefits of his fascination with green chiles when he moved to New Mexico in 1890. When he returned home to California, he and his family started growing, then cooking with these great tasting chiles, perfecting homemade, authentic, Mexican meals the entire family would enjoy.

Today, you can pass that tradition on to your family by enjoying great tasting Mexican meals with the convenience of the Ortega family of products. Look for crisp Ortega taco shells made from whole kernel corn and vacuum-sealed trays to keep them fresh and crisp — and unbroken. And choose Ortega fire-roasted green chiles, Mexican seasonings and zesty salsas, ready to stir into your favorite casserole, cheese dip or soup.

So, gather at the table for your own “comida Mexicana” or family meal.

For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com.

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South of the Border Salad With Creamy Lime Dressing

Makes: 4 servings

  • 4 Ortega Taco Shells, crushed
  • 2 tablespoons vegetable oil
  • 1 pound boneless chicken breasts, cut into strips
  • 1 1.25-ounce package Ortega Taco Seasoning Mix
  • 3/4 cup water
  • 1 5-ounce package mixed salad greens
  • 1 cup (16) cherry tomatoes, halved
  • 1/2 cup Ortega Sliced Jalapeños, coarsely chopped
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend
  • 1 avocado, pitted, peeled, sliced and sprinkled with lime juice

Creamy Lime Dressing

  • 1/3 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon each oil and milk
  • 1/4 teaspoon salt
  1. Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
  2. Microwave crushed taco shells on high 30 to 45 seconds.
  3. Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil.
  4. Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
  5. Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
  6. Sprinkle with cheese; top with chicken strips and avocado slices.
  7. Serve with Creamy Lime Dressing.

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Black and White Mexican Bean Soup

Makes: 6 servings (1 1/3 cups each)

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup flour
  • 1 1.25-ounce package Ortega Taco Seasoning Mix
  • 2 cups milk
  • 1 14-ounce can chicken broth
  • 1 16-ounce package frozen corn
  • 1 15.5-ounce can Joan of Arc great northern beans, drained
  • 1 15.5-ounce can Joan of Arc black beans, drained
  • 1 4-ounce can Ortega Diced Green Chiles
  • 2 tablespoons chopped cilantro
  1. Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
  2. Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.
  3. Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
  4. Stir in cilantro.

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Mexican Snack Stacks

Makes: 16 servings

  • 1/2 cup Ortega Salsa (any variety)
  • 1/4 cup sour cream
  • 1/2 cup finely chopped cooked chicken
  • 8 8-inch Ortega Soft Tortillas
  • 1/2 cup guacamole
  • 1/3 cup Ortega Refried Beans
  • 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
  • 2 tablespoons chopped cilantro
  1. Heat oven to 350°F.
  2. Mix 1/4 cup salsa, sour cream and chicken in small bowl.
  3. Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.
  4. Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.
  5. Bake 8 to 10 minutes until cheese is melted and filling is hot.
  6. Sprinkle with cilantro. Cut each stack into 8 wedges.

 

Mexican Steak Tacos

Makes: 2 servings (2 tacos each)

  • 1 3 1/2-ounce bag boil-in-bag long grain rice
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon Ortega Taco Sauce
  • 1 tablespoon Ortega Salsa (any variety)
  • 1/4 teaspoon salt
  • 1 pound sirloin steak
  • 1 15-ounce can diced tomatoes
  • 1 4-ounce can Ortega Diced Green Chiles
  • 4 Ortega Taco Shells
  • 4 lime wedges
  • Sour cream (optional)
  1. Cook rice combining cumin, garlic powder, taco sauce, salsa and salt.
  2. Rub mixture over both sides of steak.
  3. Spray a pan with nonstick cooking spray.
  4. Place steak on broiler tray.
  5. Broil steak 4 minutes on each side or until desired degree of doneness.
  6. Cut steak into thin slices.
  7. Combine rice mixture, tomatoes and chiles. Place the mixture in shells.
  8. Top rice mixture with beef slices. Squeeze juice from limes over beef.
  9. Top with sour cream, if desired.

Source: Ortega

Appetizers & Sides 14 March 2017

Tex-Mex Layered Bean Salad

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Tex-Mex Layered Bean Salad

Preparation Time: 20 minutes
Chilling Time: up to 8 hours
Makes 8 to 10 servings (about 12 cups)

  • 1 large red or yellow bell pepper, seeded and chopped
  • 1/3 cup chopped red onion
  • 1 bag (16 ounces) iceberg lettuce, carrot and cabbage salad mix
  • 1 cup shredded Mexican cheese blend
  • 2 cans (15 ounces each) READ 3-bean salad, drained
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat sour cream
  • 2 tablespoons finely chopped chipotle peppers in adobo sauce
  • 1/2 cup crumbled tortilla chips (optional)
  • 1 small avocado, sliced (optional)
  1. In a 3-1/2 quart salad bowl or soufflé dish (preferably straight-sided) layer salad as follows: bell pepper, onion, lettuce, cheese and 3-bean salad.
  2. Mix together the mayonnaise, sour cream and chipotle pepper. Spread over top of salad. Cover and refrigerate up to 8 hours.
  3. Just before serving, sprinkle top with chips and sliced avocado, if desired. Toss to serve.

Nutrition information (1/8 servings): 195 calories; 5 g protein; 18 g carbohydrate; 11 g fat; 476 mg sodium; 26 mg cholesterol; 3 g dietary fiber; 1 mg iron; 149 mg potassium;3584 IU Vitamin A; 149 mg calcium.

Note: READ 4-Bean Salad can be substituted for 3-Bean Salad.

Photo and recipe courtesy of READ Bean Salads (Seneca Foods Corporation).

Source: READ Bean Salads (Seneca Foods Corporation)

Poultry 14 March 2017

Southwest Chicken and Rice Wraps

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Southwest Chicken and Rice Wraps

Serves 4

  • 1 can (14 ounces) low-sodium chicken broth
  • 2 cups Minute Brown Rice, uncooked
  • 2 tablespoons Mrs. Dash® Salt-Free Extra Spicy Seasoning Blend
  • 2 cups frozen southwest blend vegetables
  • 2 cups cooked chicken, diced
  • 4 whole wheat tortillas
  • 1 cup low-fat cheddar cheese, shredded, optional
  • 1/2 cup light sour cream, optional
  1. Bring broth to a boil in a medium saucepan.
  2. Add rice, seasoning blend, vegetables and chicken; stir. Cover, reduce heat to low and simmer 5 minutes. Remove from heat and let stand 5 minutes.
  3. Warm tortillas and divide rice mixture evenly onto tortillas. Top with cheese and sour cream, if desired, and roll into desired shape.

Source: Mrs. Dash® Salt-Free Seasoning Blends and Minute Rice

One Dish Meals 13 March 2017

Turkey Enchiladas

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Turkey Enchiladas

Prep Time: 20 minutes
Cook Time: 25 minutes

  • 1 can (10 3/4 ounces) Campbell’s Cream of Chicken Soup (regular or 98% fat free)
  • 1/2 cup sour cream
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked turkey or chicken
  • 1 can (about 4 ounces) chopped green chiles
  • 8 flour tortillas (8-inch), warmed
  • 1 cup shredded Cheddar or Monterey Jack cheese
  1. MIX soup and sour cream.
  2. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add turkey, chiles and 2 tablespoons soup mixture.
  3. SPREAD 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish.
  4. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F for 25 minutes or until hot. Serves 4

Source: Campbell's Soup

Beef 11 August 2015

Blackened Rib Eye Steak With Creamy Horseradish Sauce

Ingredients
  • 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
  • 1/4 cup olive oil
  • 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
  • 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
Blackening Seasoning
  • 3 tablespoons sea salt or kosher salt
  • 1/4 cup paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon dry oregano
  • 1 tablespoon thyme
  • 1 tablespoon fennel seed
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
Creamy Horseradish Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onions, finely minced
  • 1/2 teaspoon sea salt or kosher salt
Preparation
  1. Heat a cast iron skillet until very hot, in a well ventilated area.
  2. Brush steaks with olive oil.
  3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
  4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
  5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
  6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
  7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.
Serves

4

SOURCE: Omaha Steaks

Ethnic 10 August 2015

Tex-Mex Beef Enchiladas

Ingredients
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (10 ounces each) mild enchilada sauce
  • 8 small corn tortillas (6-inch diameter)
  • 3/4 cup (3 ounces) shredded jalapeño pepper cheese
  • 1 tablespoon chopped fresh cilantro
  • Dairy sour cream (optional)
Preparation
  1. Heat oven to 350°F. In large nonstick skillet, brown ground beef, onion and garlic over medium heat 6 minutes or until outside surface of beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2 cup enchilada sauce from one can. Set aside remaining sauce from that can.
  2. Pour second can enchilada sauce into shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down centers of each tortilla; roll up. Place seam-side down in 12- x 8-inch baking dish.
  3. Cover with aluminum foil. Bake in 350°F oven 15 minutes. Remove aluminum foil. Spoon reserved enchilada sauce over enchiladas; sprinkle with cheese. Continue baking, uncovered, 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, if desired.
Preparation and Cooking Time

45 minutes

Serves

Makes 4 servings (serving size: 1/4 of recipe)

Source

National Cattlemen's Beef Association

Appetizers & Sides 10 August 2015

7-Layer Taco Dip

Ingredients
  • 1 pound Bob Evans Original roll sausage
  • 1 can (16 ounces) refried beans
  • 1 can (4.5 ounces) chopped green chiles
  • 1 package (1.25 ounces) taco seasoning mix
  • 1 container (16 ounces) sour cream
  • 1 jar (11 ounces) salsa
  • 1 can (6 ounces) sliced black olives
  • 1 large tomato, diced
  • 1 bunch green onions, chopped
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • Tortilla chips
Preparation
  1. In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix.
  2. Spread sausage mix into 7 x 11-inch serving dish. Top with sour cream, then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese.
  3. Serve immediately with chips. Refrigerate leftovers.
Preparation Time

15 minutes

Cook Time

10 minutes

Serves

8 servings

Notes, Tips & Suggestions

Whether you're hosting a watch party, or headed to a tailgate, having the right foods for the big game is crucial. Use these appetizer, side dish and dessert ideas to kick game time up a notch and try this recipe for a delicious dip that will be the hit of the season.

Source

Bob Evans

Appetizers & Sides 07 August 2015

Bacon and Cheese Appetizer Bites

 
Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup sour cream
  • 1 tablespoon water
  • 1 cup Hungry Jack Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 1/4 cup bacon, cooked and crumbled
  • 2 tablespoons butter, melted
  • Paprika
Preparation
  1. HEAT oven to 400°F. Spray cookie sheet with no-stick cooking spray.
  2. MIX sour cream and water in medium bowl until well combined. Add pancake mix, cheese and bacon pieces. Stir just until dry ingredients are moistened. Drop by rounded teaspoons onto prepared cookie sheet.
  3. BAKE 10 to 12 minutes or until lightly browned. Brush with melted butter, sprinkle with paprika. Serve warm.
Preparation Time

5 minutes

Cook Time

10 minutes

Serves

Makes 24 appetizers

Source Hungry Jack

Dessert 07 August 2015

Caramel Pecan Cheesecake Squares

Ingredients
  • 1-1/2 cups Nabisco Graham Cracker Crumbs
  • 1 cup coarsely chopped Planters Pecans, divided
  • 2 tablespoons granulated sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 4 packages (8 ounces each) Philadelphia Cream Cheese, softened
  • 1 cup firmly packed brown sugar
  • 2 tablespoons flour
  • 1 tablespoon vanilla
  • 1/2 cup Breakstone's or Knudsen Sour Cream
  • 3 eggs
  • 1 bag (14 ounces) Kraft Caramels, divided
  • 2 tablespoons water, divided
Preparation
  1. Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350¿F for 10 minutes.
  2. Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
  3. Place 36 caramels and 1 tablespoon water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
  4. Bake at 350°F for 40 minutes or until center is almost set.
  5. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.
  6. Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.
Description

Kraft Kitchens

Preparation Time

15 minutes plus refrigeration

Bake Time

40 minutes

Serves

Makes 32 servings

Source

Kraft® Foods

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