(Family Features) Make dinner a cinch with these Slow Cooker Tacos. Seasoned with chili powder and ground cumin then slow-cooked for four hours with picante sauce, the meat can be shredded and served alongside your family’s favorite toppings for a stress-free meal.

Find more meal ideas at http://www.culinary.net.

Watch video to see how to make this delicious recipe!

Pace Slow Cooked Shredded Chicken Tacos

• 1 1/2      pounds skinless, boneless chicken breast halves
• 1            teaspoon   chili powder
• 2            teaspoons ground cumin
• 1            16-ounce jar Pace® Chunky Salsa or Pace® Picante Sauce-Medium
• 12          6-inch flour tortillas, warmed

1. Season chicken with chili powder and cumin.  Place chicken into 6-quart slow cooker.  Pour salsa over chicken.
2. Cover and cook on HIGH for 4 hours or until chicken is fork-tender. Remove chicken to work surface.  Using 2 forks, shred chicken. Serve chicken in tortillas. Top with favorite toppings.

Recipe courtesy of Campbell's Kitchen.

Source: Culinary.net

(Family Features) Who says waking up your taste buds only happens in the morning? The novelty of breakfast for dinner can be a lively change for the whole family. And when you give them the added kick of picante sauce, you can create hearty family meals with variety.

Cooking with Pace Picante sauce adds texture and zest to a surprising number of traditionally "breakfast-y" foods. These tips and recipes will add ease, taste and fun to the table in a fast and budget-friendly way.

Breakfast for Dinner Tips

Simple Supper Solution: Spoon scrambled eggs or egg whites onto a warmed whole wheat flour tortilla. Add cooked, crumbled bacon or diced turkey sausage, cheese and picante sauce. Fold the tortilla around the filling and you've got a fast and hearty dinner.

Hard-boiled Eggs Made Easy: To hard-cook eggs, place eggs in a saucepan (do not crowd) and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain, cover with cold water and let stand 5 minutes before peeling. This causes the egg to shrink away from the shell, making peeling a snap.

Morning Fun at Dinnertime: Invite the family to dress for dinner - in PJs, of course. Add fruit as a garnish to different foods. Use strawberries and bananas to make a friendly face next to crêpes. Cookie cutters aren't just for cookies - use them to cut an omelet or breakfast pizza into hearts, stars and other fun shapes.

Wake up to these and other recipes at pacefoods.com.

Ham Spinach Fiesta Crêpes

Makes: 8 servings (2 crêpes each)
Prep: 10 minutes
Chill: 30 minutes
Cook: 25 minutes

• 1 1/2 cups nonfat milk
• 1 1/3 cups all-purpose flour
• 3 eggs
• 1 package (15 ounces) frozen chopped spinach, thawed and well drained
• 1 jar (16 ounces) Pace salsa con queso
• 8 slices (1 ounce each) smoked fully-cooked ham
• 1 cup Pace Picante sauce
• 4 ounces shredded Cheddar cheese (about 1 cup)

1. Place milk, flour and eggs into a blender. Cover and blend until mixture is smooth. Refrigerate for 30 minutes.
2. Stir spinach and salsa con queso in a medium bowl.
3. Pour about 3 tablespoons of batter into a hot, greased nonstick skillet or crêpe pan, swirling skillet to spread batter over bottom of skillet. Cook for 1 minute or until crêpe is golden on both sides. Remove crêpe from skillet. Repeat, making 16 crêpes in all and stacking cooked crêpes.
4. Place 1/2 slice ham onto each crêpe. Top each with 3 tablespoons of spinach mixture. Roll up crêpes around filling. Place filled crêpes seam-side down into 2 (2-quart) shallow microwave-safe baking dishes. Top with picante sauce and cheese.
5. Microwave, one dish at a time, on high for 2 minutes or until cheese is melted.

Tip: Chill time is important for this recipe, because it allows bubbles in batter to subside, which makes crêpes less likely to tear during cooking.

Tomato-Feta Frittata

Makes: 6 servings (1 wedge each)
Prep: 20 minutes
Bake: 40 minutes

• 7 eggs
• 1/2 cup water
• 1 cup cooked regular long-grain white rice
• 3 ounces crumbled feta cheese (about 3/4 cup)
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 1/2 cup Pace Picante sauce
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon dried oregano leaves, crushed
• 3 Italian plum tomatoes, sliced

1. Heat oven to 400°F. Heat greased, oven-safe 10-inch skillet in oven for 5 minutes.
2. Beat eggs and water in large bowl with a fork or whisk. Stir in rice, feta cheese, Cheddar cheese, picante sauce, cilantro and oregano. Pour egg mixture into skillet. Arrange tomato slices on egg mixture.
3. Bake for 40 minutes or until eggs are set. Cut frittata into 6 wedges.

Tip: You can use any type of cooked rice for this recipe. It's a great way to use up leftover rice from your take-out Chinese dinner.

Breakfast Pizza

Makes: 6 servings (1 slice each)
Prep: 20 minutes
Cook: 10 minutes
Bake: 5 minutes

• 1 tablespoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped Canadian bacon
• 1 (12-inch) prepared pizza crust
• 8 eggs, beaten
• 1/4 teaspoon ground black pepper
• 3/4 cup Pace Picante sauce
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• 2 tablespoons chopped fresh cilantro leaves

1. Heat oven to 400°F.
2. Heat butter in a 10-inch skillet over medium heat. Add onion, pepper and bacon, and cook until vegetables are tender.
3. Place pizza crust onto a pizza pan or baking sheet. Place in oven to warm.
4. Stir eggs and black pepper into skillet. Cook and stir until eggs are set. Spoon egg mixture onto pizza crust. Top with picante sauce. Sprinkle with cheese.
5. Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro. Cut pizza into 6 slices.

Fiesta Breakfast Casserole

Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes

• 1/2 pound bulk pork sausage
• 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
• 1 1/2 cups shredded Cheddar cheese
• 1 cup Pace Picante sauce
• 4 eggs
• 3/4 cup milk

1. Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
3. Heat oven to 350°F. Uncover baking dish.
4. Bake 45 minutes, or until knife inserted in center comes out clean.

Tip: Prepare dish the night before and pop into oven in the morning. It's great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

Source: Pace Foods

(Family Features) As summer comes to an end and the reality of back-to-school season sets in, it can be challenging to get organized and jump back into your day-to-day routine. But even as things get hectic, it's still possible to create delicious dishes that leave you plenty of time to savor meals together as a family using a few simple tips and tricks.

Whether the weeknight dinner rush puts you in a panic or you're simply looking to spice up the same old lunchbox staples, these three steps will make it easy to assemble quick, flavorful dishes ideal for the busy back-to-school season.

1. Plan a weekly menu and shop accordingly so you can avoid scrounging to piece together a meal from the odds and ends in the pantry on a night when you're already pressed for time. Meal planning eliminates all of the guesswork, so your family can enjoy healthy, home-cooked meals while also saving time, money and stress.

2. Rely on a versatile, easy meal-helper that lends itself to a variety of preparations, such as Smithfield Marinated Fresh Pork. Packed with protein and already seasoned with juicy, delicious flavor, it's the perfect base for any weeknight meal. For a hassle-free dinner, try Pork with Balsamic Glaze and Rosemary, which is ready in just 30 minutes from start to finish - less time than it takes the kids to finish their homework.

3. Opt for simple, flavorful dishes that don't require a ton of ingredients or multiple sides. A zesty take on a traditional favorite, this South of the Border Pizza is convenient, kid-friendly and a great way to banish lunchtime boredom. Use this recipe as a starting point then experiment with more toppings to create your own unique family recipe.

Find more family friendly and time-saving recipe ideas at Smithfield.com.

Pork with Balsamic Glaze and Rosemary

Prep time: 5 minutes
Cook time: 25 minutes

• 1 tablespoon olive oil
• 1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet, cut into 3/4- to 1-inch thick chops
• 1/4 cup prepared balsamic vinegar glaze
• 1 teaspoon chopped fresh rosemary

1. In large, nonstick skillet, heat half the oil over medium heat.
2. Working in two batches, cook pork chops 4-5 minutes on each side until internal temperature reaches 150 F. Remove pork from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining oil and pork chops.
3. Serve pork chops drizzled with balsamic glaze and sprinkled with rosemary.

South of the Border Pizza

Prep time: 5 minutes
Cook time: 15 minutes

• 2 French bread sandwich rolls, halved
• 8 tablespoons refried black beans
• 8 tablespoons (2 ounces) Smithfield Anytime Favorites Hickory Smoked Diced Ham
• 8 slices pepper jack cheese
• 4 tablespoons picante sauce
• 4 tablespoons low-fat sour cream

1. Heat oven to 375 F.
2. Place four French bread halves on ungreased sheet pan. Spread 2 tablespoons beans evenly over each bread half.
3. Top each half with 2 tablespoons ham and two cheese slices.
4. Bake 8-10 minutes, or until cheese is melted and lightly browned.
5. Remove from oven; top each pizza with 1 tablespoon picante sauce and 1 tablespoon sour cream.

Source: Smithfield

(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.

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.

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.

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.

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