Cheddar Melt Chili

Sorce	theoldeagle
Caloric	:1 Serving: Calories 440 (Calories from Fat 120 ); Total Fat 13 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1260 mg; Total Carbohydrate 56 g (Dietary Fiber 8 g); Protein 11 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 8 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:6 servings 1 pound lean ground beef 3 cups hot water 1 package Hamburger Helper® Cheddar cheese melt 1 cup Old El Paso® salsa (any variety) 1/2 cup milk 1/4 to 1/2 teaspoon chili powder 2 cans (15 ounces each) spicy chili beans in sauce, undrained 1/3 cup milk
Instructions	1. Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain. 2. Stir in hot water, uncooked Pasta, Sauce Mix, salsa, 1/2 cup milk, the chili powder and beans. Heat to boiling, stirring frequently. 3. Reduce heat; cover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender. Meanwhile, stir Topping mix and 1/3 cup milk in bowl 30 seconds; set aside. 4. Remove chili from heat; stir. Pour topping evenly over chili, or spoon over each serving. High Altitude (3500-6500 ft): Simmer 16 to 18 minutes.

Chicken-Almond Baguette

Sorce	machero
Caloric	:1 Serving: Calories 375 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 4 g); Cholesterol 50 mg; Sodium 520 mg; Total Carbohydrate 19 g (Dietary Fiber 3 g); Protein 17 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 26 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:8 servings 2 1/2 cups chopped cooked chicken or turkey 3/4 cup mayonnaise or salad dressing 1 medium celery stalk, chopped (1/2 cup) 1/2 cup slivered almonds, toasted 1/2 teaspoon onion salt 1 baguette Lettuce leaf 2 medium tomatoes, thinly sliced 1 container (6 ounces) frozen avocado dip, thawed Sliced green onion, if desired
Instructions	1. Mix chicken, mayonnaise, celery, almonds and onion salt. Cut baguette lengthwise in half. 2. Arrange lettuce on bottom half of baguette; top with tomato slices. Spread chicken mixture over tomatoes; top with avocado dip. Sprinkle with green onions. Top with remaining baguette half. Cut diagonally into 8 slices.

Layered Mexican Salad

Sorce	shesgothelp
Caloric	:1 Serving: Calories 400 (Calories from Fat 295 ); Total Fat 33 g (Saturated Fat 5 g); Cholesterol 0mg; Sodium 480 mg; Total Carbohydrate 24 g (Dietary Fiber 6 g); Protein 7 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 24 %; Calcium 6
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:6 servings (about 1 cup each) Salad 1 1/2 cups shredded iceberg lettuce 1/3 cup chopped green bell pepper 2 cups black bean salsa 3/4 cup Green Giant® Niblets® whole kernel corn 1 medium avocado, sliced Lime Vinaigrette 3/4 teaspoon grated lime peel 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt 1 clove garlic, crushed 3/4 cup olive or vegetable oil
Instructions	1. In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado. 2. In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick. Serve vinaigrette with salad.

Chili Rice con Queso

Sorce	Da_fLaRe
Caloric	:1 Serving: Calories 295 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 9 g); Cholesterol 45 mg; Sodium 1330 mg; Total Carbohydrate 30 g (Dietary Fiber 6 g); Protein 18 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 20 %; Calci
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:4 servings 1 package (5 ounces) salsa-style rice mix 1 1/2 cups shredded Mexican cheese blend (6 ounces) 1 can (15 ounces) chili beans in sauce, undrained 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1/2 cup water
Instructions	1. Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. Mix rice mix and 1/2 cup of the cheese in casserole. 2. Mix chili beans, tomatoes and water in 1 1/2-quart saucepan. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix. 3. Cover and bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes or until cheese is melted and rice is tender.

Rice and Bean Roll-Ups

Sorce	dimatokar
Caloric	:1 Serving: Calories 330 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 20 mg; Sodium 960 mg; Total Carbohydrate 63 g (Dietary Fiber 9 g); Protein 17 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 22 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:55 min Makes:6 servings 1 1/2 cups Old El Paso® Thick 'n Chunky salsa 1 cup cooked brown rice 2 medium roma (plum) tomatoes, chopped 1 small bell pepper, cut into 1/2-inch pieces 1 can (15 oz) black beans with cumin, undrained 1 can (7 ounces) Green Giant® whole kernel corn, drained 6 garden vegetable-flavored flour tortillas, (8 inches in diameter) 1 cup shredded Mexican cheese blend (4 ounces)
Instructions	1. Heat oven to 350°F. Spread 1/2 cup of the salsa in ungreased rectangular baking dish, 13x9x2 inches. 2. Mix rice, tomatoes, bell pepper, black beans and corn. Spread about 1 cup rice mixture on each tortilla; roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 cup salsa over tortillas. Sprinkle with cheese. 3. Cover and bake 30 to 35 minutes or until heated through and cheese is melted.

Layered Chex® Mex Casserole

Sorce	angello
Caloric	:1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 710mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 4g); Protein 11g Percent Daily Value*: Vitamin A 15%; Vitamin C
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:9 servings 4 1/2 cups Corn Chex® cereal 2 cups Progresso® red kidney beans (from 19-oz can), undrained 2 cups shredded Cheddar cheese (8 oz) 1 1/2 cups Old El Paso® Thick 'n Chunky salsa Sour cream, if desired
Instructions	1. Heat oven to 350°F. 2. In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese. 3. Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream. High Altitude (3500-6500 ft): No Changes.

Cheddar Fondue

Sorce	Technical Death
Caloric	:1 Serving: Calories 330 (Calories from Fat 250); Total Fat 27g (Saturated Fat 17g, Trans Fat 1/2g); Cholesterol 85mg; Sodium 610mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 1g); Protein 18g Percent Daily Value*: Vitamin A 15%; Vitam
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:10 servings Fondue 1/4 cup butter or margarine 1/4 cup Gold Medal® all-purpose flour 1 1/2 cups chicken broth 6 cups shredded Cheddar cheese (1 1/2 lb) 1/4 to 1/2 teaspoon red pepper sauce Dippers Assorted vegetables (bell pepper strips, broccoli flowerets, cherry tomatoes, mushrooms), if desired
Instructions	1. In heavy 3-quart saucepan, melt butterover low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth. 2. Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat. 3. Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.

Slow Cooker Bloody Mary Dip

Sorce	Kavs
Caloric	:1 Serving: Calories 60 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 25mg; Sodium 290mg; Total Carbohydrate 7g (Dietary Fiber 0g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%;
Ingridients	Prep Time:10 min Start to Finish:2 hr 10 min Makes:12 servings (2 tablespoons dip and 2 shrimp each) 1 jar (14 oz) tomato pasta sauce (any variety) 1/3 cup sliced pimiento-stuffed green olives 1/4 cup vodka 2 tablespoons tomato paste 1 teaspoon celery seed 1 teaspoon red pepper sauce 24 cooked deveined peeled large shrimp, thawed if frozen
Instructions	1. In 1- to 1 1/2-quart slow cooker, mix all ingredients except shrimp. 2. Cover; cook on Low heat setting 2 to 3 hours. 3. Serve with shrimp for dipping. Dip will hold on Low heat setting up to 2 hours; stir occasionally. High Altitude (3500-6500 ft): No change.

Avocado-Corn Salsa

Sorce	haaaz
Caloric	:1 Serving: Calories 170 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 290mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:24 servings (2 tablespoons salsa and 6 tortilla chips each) 1 cup Old El Paso® Thick 'n Chunky salsa 1 medium avocado, pitted, peeled and coarsely chopped 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained 2 tablespoons chopped fresh cilantro 24 oz tortilla chips
Instructions	1. In medium bowl, mix all ingredients except tortilla chips. Serve immediately, or cover and refrigerate until serving. 2. Serve salsa with tortilla chips. High Altitude (3500-6500 ft): No change.

Ginger Dip with Apples and Pears

Sorce	XiDiX
Caloric	:1 Serving: Calories 165 (Calories from Fat 170 ); Total Fat 8 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 70 mg; Total Carbohydrate 22 g (Dietary Fiber 2 g); Protein 3 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 10 %; Calcium 6
Ingridients	Prep Time:15 min Start to Finish:1 hr 15 min Makes:12 servings 1 package (8 ounces) cream cheese, softened 1 cup plain low-fat yogurt 1/4 cup honey 2 teaspoons grated gingerroot 1 can (8 ounces) crushed pineapple in juice, drained 1 tablespoon orange juice 1/3 cup water 2 pears 2 red apples 2 golden apples 1 tablespoon slivered almonds, toasted and finely chopped
Instructions	1. Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors. 2. Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain. 3. Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples.