Oven skillet nachos

Chicken Enchilada Bites

BBQ Nachos

Chicken Enchilada Meatballs

Beef Enchilada

DipSpinach-

Artichoke Dip Cups

Muffin-Tin Barbecue

Bacon Meatloaves

Snickers™ Apple Pie Dip

Maple Sausage-Cheese Balls

Cheesy Green Chile Chicken

Dip

Celery and apple slaw

Sushi Salad

Meat Free Taco Salad

The Salty-sweet SaladApplads

Navratna salad

Veggie Garden Supreme Salad

Greek Salad

Oven skillet nachosIngredients1 (16-ounce) can Old El Paso™ refried black beans 1/2 (10-ounce) can Old El Paso™ red enchilada sauce 3 cups freshly grated mozzarella, monterey jack or fontina cheese 1 bag tortilla chips (thick ones work best) Optional toppings: Guacamole, Pico de gallo, Fresh cilantro, jalepenos, sour cream Directions

1 Preheat oven to 375ºF. Pour a thin layer of enchilada sauce across the bottom of a large skillet. Spread the refried beans on top and add a little salt and pepper if desired. Then sprinkle on a little bit of cheese. I like to use a mix of freshly grated mozzarella and fontina.

2 Next, layer on tortilla chips with another layer of cheese (about 3/4 cup). Repeat, so that you have 3 layers of chips. Top the final layer of chips with the remaining cheese. Drizzle 2 to 3 Tablespoons of the enchilada sauce on top. Bake for 10 to 15 minutes, or until the cheese is nice and bubbly hot.

3 Top with your favorite toppings, just before serving. My favorites are guacamole and pico de gallo. Serve immediately.

Chicken Enchilada BitesIngredients2 sheets frozen puff pastry, thawed 1/2 cup Old El Paso™ red enchilada sauce, Spicy or Mild 3 ounces cream cheese, softened 1 1/2 cups cooked shredded chicken 3/4 cup chopped cilantro, divided 1 1/2 cups shredded mexican style cheese 1/2 cup crema mexican, optional (Mexican-style sour cream) Directions

1 Place the cream cheese in a small bowl. Add a couple spoonfuls of the enchilada sauce and mix until smooth. Add a couple more spoonfuls of enchilada sauce to the cream cheese and mix until smooth again. Repeat until 1/2 cup of enchilada sauce is mixed into the cream cheese. (If you add it all at once, you'll have lumps.) 2 Lay both puff pastry sheets out flat on a piece of wax or parchment paper. Spread half the cream cheese mixture over each sheet. Then sprinkle half the shredded chicken, half the shredded cheese, and 1/4 cup cilantro over each sheet. One at time, tightly roll each pastry sheet into a log. Wrap both rolls in the parchment paper and freeze for 15 minutes only, to firm the pastry slightly. 3 Preheat the oven to 400° F and line several baking sheets with parchment paper. Use a serrated knife to cut each pastry roll into 20 thin slices. Lay them flat on the baking sheets, 2 inches apart. Bake for 15-20 minutes, until golden. 4 Allow the pinwheels to cool a little, then top with a drizzle of cream Mexicana and a sprinkle of cilantro. Serve warm or at room temperature.

BBQ NachosIngredients1 bag Tortilla Chips 1 1/2 cups Shredded Pepperjack cheese 1 1/2 Shredded Cheddar cheese 1 16-ounce can Old El Paso™ refried beans 1 cup Corn, removed from the cob 1 cup shredded chicken To Garnish Sliced Jalapenos, Sliced Green Onions, Sour Cream, Guacamole, Pico de Gallo

Directions 1 Pre-heat gas or charcoal grill over medium heat. 2 Arrange the chips on a large sheet pan. Evenly

distribute the cheese, refried beans, corn and chicken making sure each chip is coated with some cheese and equal parts of all the toppings. Transfer the sheet pan on the grill and cover. Let the cheese melt. Once the cheese has melted, remove the sheet pan carefully and add little spoonfuls of the garnishes on top. Serve immediately.

Chicken Enchilada MeatballsIngredients1 package Old El Paso™ original taco seasoning mix 1 lb ground chicken 1 cup panko breadcrumbs 1 can (10 oz) Old El Paso™ mild enchilada sauce 1 cup cheddar cheese, grated Directions

1 In a bowl, season ground chicken with Old El Paso™ taco seasoning mix.

2 Incorporate the breadcrumbs and combine everything well by stirring with a spoon or mixing with your fingers.

3 With your hands, form 1 inch meatballs and place on a greased baking sheet.

4 Broil meatballs in the oven until browned for about 5 to 8 minutes. Oven rack should be about 6 inches away from the broiler. Turn meatballs halfway through.

5 Transfer meatballs to a slow cooker. 6 Pour enchilada sauce over meatballs and make sure

they all get coated. 7 Cover and cook on medium-low for 2 hours until

meatballs are cooked through and have soaked some of the enchilada sauce.

8 Serve with the enchilada sauce left in the slow cooker and cover with cheese.

Beef Enchilada DipIngredients1 lb lean (at least 80%) ground beef 1/2 cup diced yellow onion 1 teaspoon salt 1/4 teaspoon pepper 1 can (10 oz) Old El Paso™ red enchilada sauce 1 can (4.5 oz) Old El Paso™ chopped green chiles 2 cups shredded Mexican cheese blend (8 oz) Tortilla chips, as desired Directions

1 Heat oven to 400°F. 2 In 10-inch skillet, cook beef and onion over medium-

high heat 5 to 7 minutes, stirring frequently, until beef is fully cooked. Reduce heat to medium-low; add enchilada sauce. Stir and simmer 1 minute.

3 Stir in chiles. Add 1 cup of the cheese; stir well. Remove from heat.

4 Place mixture in ungreased ovenproof dish, such as 8-inch skillet or 8-inch square pan or baking dish. Top with remaining cheese. Bake 5 to 7 minutes or until cheese is bubbly.

5 Serve warm with your favorite chips.

Spinach-Artichoke Dip Cups

Chicken Salad

Caesar Salad

Ingredients1 package (8 oz) cream cheese, softened 1/4 cup mayonnaise 1/2 cup Italian cheese blend (2 oz) 1 clove garlic, finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup canned chopped artichoke hearts 1 cup frozen spinach, thawed and squeezed to drain 16 slices sweet Hawaiian bread Directions

1 Heat oven to 375°F. 2 In medium bowl, mix all ingredients except bread. 3 Use round cutter to cut large circle from center of each

slice of bread. Discard scraps, or save for another use. Gently press bread rounds into 16 ungreased regular-size muffin cups. Divide dip mixture evenly among bread cups.

4 Bake about 15 minutes or until bread is golden brown. Serve immediately.

Muffin-Tin Barbecue Bacon MeatloavesIngredients1 lb extra-lean (at least 90%) ground beef 1/2 cup chopped cooked bacon 1/2 cup Original Bisquick™ mix 6 green onions, thinly sliced, whites and greens separated 1 egg 1 teaspoon barbecue seasoning 1/4 cup barbecue sauce 3 slices (1 oz each) sharp Cheddar cheese, quartered Directions

1 Heat oven to 450°F. Spray 12 regular-size muffin cups with cooking spray.

2 In large bowl, stir beef, bacon, Bisquick™ mix, green onion whites, egg and barbecue seasoning until well mixed. Divide mixture among muffin cups, pressing evenly into cups.

3 Bake 14 to 17 minutes or until meat thermometer inserted in center of loaves reads 160°F. Brush loaves with barbecue sauce. Top with cheese. Bake 1 to 2 minutes longer or until cheese just melts. Top with green onion greens.

Snickers™ Apple Pie DipIngredients1 box (4-serving size) vanilla instant pudding and pie filling mix 1/2 cup milk 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed 1 cup canned apple pie filling 1 cup chopped Snickers™ candy bars 2 tablespoons caramel sauce Fresh apple slices and vanilla wafer cookies, as desired for dipping Directions

1 In large bowl, stir pudding mix and milk until combined. Stir in whipped topping.

2 Place apple pie filling on cutting board, and give it a rough chop to break apples up into bite-size pieces. Add apple pie filling and candy bars to bowl; stir until combined.

3 Spoon into serving dish; drizzle with caramel sauce. 4 Serve with apples and cookies.

Maple Sausage-Cheese Balls

Ingredients1 1/2 cups Original Bisquick™ mix 1/2 lb uncooked maple-flavored pork breakfast sausage 2 cups shredded Cheddar cheese (8 oz) 1/4 cup grated Parmesan cheese 1/4 cup milk 1/4 cup chopped jalapeño chiles 1/4 cup Dijon or spicy brown mustard 1/4 cup real maple syrup Directions

1 Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan.

2 In large bowl, stir together Bisquick™ mix, sausage, cheeses, milk and jalapeño chiles, using hands or spoon. Shape mixture into 48 (1-inch) balls. Place in pan.

3 Bake 20 to 25 minutes or until no longer pink in center. Immediately remove from pan. In small bowl, mix mustard and maple syrup. Serve warm with mustard sauce for dipping.

Cheesy Green Chile Chicken DipIngredients1 package (8 oz) cream cheese, softened 2 cups chopped cooked chicken 1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz) 3/4 cup ranch dressing 2 cans (4.5 oz each) Old El Paso™ chopped green chiles 2 teaspoons hot sauce 1/2 teaspoon garlic salt 2 green onions, chopped (2 tablespoons)

Tortilla chips, as desired Directions

1 Heat oven to 350°F. Spray 2-quart baking dish with cooking spray.

2 In medium bowl, thoroughly mix softened cream cheese, chicken, 1 cup of the cheese, the ranch dressing, green chiles, hot sauce, garlic salt and green onions. Spoon into baking dish.

3 Bake 20 to 23 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes or until cheese is melted. Serve immediately with tortilla chips.

Celery and apple slaw4 celery sticks, cut into matchsticks

1 large green apple, cut into matchsticks

100g goat's cheese, crumbled

35g (1/3 cup) walnut halves, toasted, coarsely chopped

2 tablespoons creme fraiche

2 tablespoons lemon juice

Pinch of caster sugar

1 1/2 tablespoons chopped fresh chivesStep 1 Combine the celery, apple, goat's cheese and half the walnut in a large bowl.Step 2 Whisk the creme fraiche, lemon juice, sugar and 1 tablespoon chives in a small bowl. Season. Pour over the celery mixture and toss to combine. Sprinkle with remaining walnut and chives.

Chicken Salad

Ingredients 1 diced chicken breast cous cous mixed leaf salad pomegranate seeds red onion peppers any vinaigrette or dressing

MethodCook chicken thoroughly. make cous cous according to packet instructions. finely slice the onion and dice the pepper. toss the chicken, cous cous, mixed leaves, pomegranate seeds and onion and peppers with the dressing - use as much of each as you wish

Sushi SaladIngredients

1/2 avoc ado 10-15 Imitation crab sticks (you can get these at lotte) 1/2 cucumber

MethodCut avocado into medium-thin, medium-long pieces. Then, break the imitation crab sticks into thin strips. (The strips will peel off easily) Then, cut the cucumber into thin strips. Mix all of the ingredients, and then it's done!

Meat Free Taco SaladIngredients

Kale (or any lettuce) vegetarian refried beans salsa plain greek yogurt corn avacado onions salsa olive oil

MethodSaute 1/4 onion and 1/4 cup of corn in 1 tbs of olive oil. While Place 1/2 refried beans in a large bowl and microwave for 1 minute. Layer lettuce over beans. Once done, later onions and corn over the lettuce. Pour desired amount of salsa (use as dressing) Cut up a 1/4 of an avocado and layer over salsa. Top everything off with a dollop of plain greek yogurt (a healthy alternative to sour cream).

The Salty-sweet SaladIngredients

Salad Some tomatoes Feta cheese Honey

MethodStart by making a regular salad... Take the tomatoes, cut them in little pieces to finally add them into the salad. Here is when the fun part start's: Take you're Feta cheese and a pan. Put it in wait for a bit and add on top of the melting cheese some honey. Let it "cook" for a bit and when it's seems enough add it to your salad.

AppladsIngredients

1 apple 1 carrot 1 beetroot 1 white onion 1 cucumber (all ingredients thinly diced) pinch of salt

1 teaspoon lemonMethodMix all the ingredients well and your yummy apple salad is ready.

Navratna (9 Gems)Ingredients

Sweet corn 1tin red kidney beans 1tin chickpeas 1tin bell pepper/jon's head 4 colours 1 small onion 5 cherry tomatoes/1 small regular tomato salt to taste 1lemon/1 teaspoon vinegar

MethodCut bell pepper/jon's head into small dicecut onion into small dicecut cherry tomatoes into 2 / tomatoes into dice add salt, vinegar or lemon juice put all ingredients in a box, close it and shake well. ready to eat

Veggie Garden Supreme SalaldIngredients

1 bag of radishes (grated) 5 big tomato's 3 green onions 1/2 tbs of oil 1/1 tsp of salt half a bag of crutons

MethodGrate the radishes and pour it in a bowl slice the onions slice the tomatos add the oil and the salt, add the crutons and mix.

Greek SaladIngredients

Tomatoes (cherry or normal ones) cucumbers red onions olive oil feta cheese 1 or 1/2 tsp oregano red pepper seedless olives (black or green) black pepper

MethodWash and chop all the vegetables. mix in a big bowl.drizzle some oil on the mixture. crumble up feta cheese over the salad. mix together..Et voila!

Cae ser SaladIngredients

Salad any type balsamic vinegar lemon salt &pepper olive oil

MethodLarge bowl add olive oil , balsamic,lemon salt and pepper. stir the vinaigrette until all mixedadd salad and toss and serve and enjoy