Fiesta Potatoes

Sorce	dotcomboi
Caloric	:1 Serving: Calories 105 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 4 g); Cholesterol 15 mg; Sodium 260 mg; Total Carbohydrate 6 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 6 %; Calcium 10 %
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:7 servings 2 2/3 cups water 2/3 cup milk 1/4 cup butter or margarine 1 teaspoon salt, if desired 2 2/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 1 cup Old El Paso® salsa (any variety) 3 tablespoons sliced ripe olives 1 cup shredded Cheddar cheese (4 ounces) 1/2 cup crushed tortilla chips Guacamole, if desired Sour cream, if desired Chopped fresh cilantro, if desired
Instructions	1. Set oven control to broil. Heat water, milk, butter and salt to boiling in 3-quart saucepan. Remove from heat. Stir in dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until as fluffy as you'd like. 2. Spread hot potatoes in ungreased square baking dish, 8x8x2 inches. Spread with salsa. Sprinkle with olives and cheese. Broil with top about 3 to 4 inches from heat about 2 minutes or until cheese is melted. Sprinkle with tortilla chips. 3. Serve with guacamole, sour cream and cilantro. High Altitude (3500-6500 ft) No changes.

Roasted-Corn Salsa

Sorce	SethZepherz
Caloric	:1 Serving: Calories 50 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 65 mg; Total Carbohydrate 9 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 28 %; Calcium 0%; Iro
Ingridients	Prep Time:35 min Start to Finish:1 hr 15 min Makes:2 1/2 cups salsa 3 ears corn 4 medium green onions 2 teaspoons vegetable oil 1 medium red bell pepper, chopped (1 cup) 2 tablespoons finely chopped Anaheim chilies 3 tablespoons lemon juice 1/4 teaspoon salt
Instructions	1. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. 2. Husk corn and remove silk. Brush corn and onions with oil. 3. Cover and grill corn and onions 4 to 6 inches from medium-hot heat 5 minutes. Remove onions from grill; set aside. Turn corn. Cover and grill about 15 minutes longer, turning twice, until tender. Remove corn from grill; cool 20 minutes. 4. Cut corn from ears. Cut onions into slices. Mix corn, onions and remaining ingredients.

Spicy Corn Fritters

Sorce	RixiuS
Caloric	:1 Serving: Calories 95 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 10 mg; Sodium 200 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 2 %; Calcium 2 %;
Ingridients	Prep Time:20 min Start to Finish:50 min Makes:4 dozen fritters Vegetable oil 4 cups Original Bisquick® mix 1 cup cold water 2 eggs 2 cans (15.25 ounces each) Green Giant® whole kernel corn, drained 2 cans (4.5 ounces each) Old El Paso® chopped green chiles, well drained Old El Paso® salsa (any variety), if desired
Instructions	1. Heat oil (2 to 3 inches) in deep fryer to 375°F. 2. Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies. 3. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Mexican Pasta Bake

Sorce	Snappy
Caloric	:1 Serving: Calories 435 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 7 g); Cholesterol 45 mg; Sodium 700 mg; Total Carbohydrate 59 g (Dietary Fiber 8 g); Protein 27 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 20 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:1 hr Makes:6 servings 1/2 pound lean ground beef 2 1/2 cups uncooked rigatoni pasta (8 ounces) 1 cup Green Giant® Niblets® frozen whole kernel corn 1 jar (24 ounces) Old El Paso® Thick 'n Chunky salsa 1 can (15 oz) Progresso® black beans, drained, rinsed 1 1/3 cups shredded Mexican cheese blend (6 ounces) 2 medium roma (plum) tomatoes, thinly sliced
Instructions	1. Heat oven to 350ºF. Grease 4-quart casserole. 2. Cook beef in 10-inch nonstick skillet over medium heat 5 minutes, stirring occasionally, until brown; drain. 3. Cook and drain pasta in 4-quart Dutch oven as directed on package. Return pasta to Dutch oven. Stir in beef, corn, salsa and beans. Spoon half of the pasta mixture into casserole. Sprinkle with 2/3 cup of the cheese. Spoon remaining pasta mixture into casserole. Place tomato slices on top. Sprinkle with remaining cheese. 4. Cover and bake 35 to 40 minutes or until hot and cheese is melted.

Three-Bean Holiday Chili

Sorce	FLECOM
Caloric	:1 Serving: Calories 380 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 1000mg; Total Carbohydrate 61g (Dietary Fiber 16g, Sugars 10g); Protein 20g Percent Daily Value*: Vitamin A 40%; Vi
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:6 servings 1 can (28 oz) Progresso® diced tomatoes, undrained 1 can (19 oz) Progresso® red kidney beans, drained 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained 1 can (15 to 16 ounces) butter beans, drained 1 can (15 ounces) tomato sauce 3 small red, orange or yellow bell peppers, cut into 1-inch pieces 1 Anaheim or jalapeño chili, seeded and chopped 1 to 2 tablespoons chili powder 2 teaspoons ground cumin 1/4 teaspoon pepper 1/2 cup sour cream 3 tablespoons salsa Chopped fresh cilantro, if desired
Instructions	1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart Dutch oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover and simmer 15 to 20 minutes or until bell peppers are tender. 2. Mix sour cream and salsa in small bowl. Serve chili with sour cream mixture. Sprinkle with cilantro.

Cheese-Stuffed Turkey Burgers

Sorce	g_tommy_t_vercetti_acoolraul
Caloric	:1 Serving: Calories 290 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 85 mg; Sodium 440 mg; Total Carbohydrate 25 g (Dietary Fiber 2 g); Protein 33 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 14 %; Calcium
Ingridients	Prep Time:30 min Start to Finish:30 min Makes:12 burgers 3 lb ground turkey breast 1 or 2 jalapeño chiles, seeded, chopped 1 cup diced Monterey Jack cheese with jalapeño chile peppers 3/4 teaspoon pepper 1 1/2 cups Old El Paso® Thick 'n Chunky salsa 12 hamburger buns, split, toasted 12 slices tomato Additional Old El Paso® Thick 'n Chunky salsa, if desired
Instructions	1. Heat gas or charcoal grill. In large bowl, mix turkey, chiles, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick. 2. Place patties on grill. Cover grill; cook over medium heat 12 to 15 minutes, turning once, until thermometer inserted in center of patties reads 165°F. 3. Serve burgers on buns with tomato slices and additional salsa.

Mexican Lasagna

Sorce	milanoff
Caloric	:1 Serving: Calories 385 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 9 g); Cholesterol 60 mg; Sodium 550 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 24 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:20 min Start to Finish:1 hr 20 min Makes:8 servings 10 uncooked lasagna noodles 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/4 cup chopped fresh cilantro 1 teaspoon ground red chilies 1 container (15 ounces) ricotta cheese 1 jar (24 ounces) Old El Paso® salsa (any variety) 1 cup shredded Monterey Jack cheese (4 ounces)
Instructions	1. Heat oven to 375ºF. Cook and drain noodles as directed on package. 2. Cook beef, onion, cilantro and red chilies in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. 3. Place 5 of the noodles in bottom of ungreased rectangular baking dish, 13x9x2 inches. Layer with 1 1/2 cups of the beef mixture, 1 cup of the ricotta cheese and 1 1/4 cups of the salsa. Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with Monterey Jack cheese. 4. Bake uncovered 35 to 40 minutes or until hot. Let stand 10 minutes before cutting.

Slow Cooker Mediterranean Chicken

Sorce	Dvdjmholloway
Caloric	:1 Serving: Calories 385 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 70 mg; Sodium 440 mg; Total Carbohydrate 60 g (Dietary Fiber 6 g); Protein 33 g Percent Daily Value*: Vitamin A 58 %; Vitamin C 46 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:7 hr 15 min Makes:4 servings 1 medium butternut squash, peeled and cut into 2-inch pieces 1 medium bell pepper, cut into 1-inch pieces 4 boneless skinless chicken breast halves (1 1/4 pounds), each cut into 3 pieces 1 can (14 1/2 ounces) stewed tomatoes, undrained 1/2 cup Old El Paso® salsa (any variety) 1/4 cup raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1 cup uncooked couscous
Instructions	1. Layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker. 2. Cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. During last 10 minutes of cook time, cook couscous as directed on package. 3. Remove chicken and vegetables from slow cooker with slotted spoon. Serve over couscous. Stir sauce in slow cooker; spoon over chicken mixture. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. (Total time will vary with appliance and setting.)

Fajita Pizza

Sorce	eRRaTiK
Caloric	:1 Serving: Calories 290 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 40 mg; Sodium 690 mg; Total Carbohydrate 22 g (Dietary Fiber 1 g); Protein 19 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:35 min Makes:6 servings 2 tablespoons vegetable oil 1/2 pound boneless skinless chicken breasts, cut into 1/8- to 1/4-inch strips 1/2 medium bell pepper, cut into thin strips 1 small onion 1/2 cup Old El Paso® Thick 'n Chunky salsa 1 1/2 cups Original Bisquick® mix 1/3 cup very hot water 1 1/2 cups shredded mozzarella cheese (6 ounces)
Instructions	1. Move oven rack to lowest position. Heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. 2. Heat 10-inch skillet over medium-high heat. Add oil; rotate skillet to coat bottom and side. Cook chicken in oil 3 minutes, stirring frequently. Stir in bell pepper and onion. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender and chicken is no longer pink in center; remove from heat. Stir in salsa; set aside. 3. Stir Bisquick mix and very hot water in small bowl until soft dough forms; beat vigorously 20 strokes. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Sprinkle 3/4 cup of the cheese over crust. Top with chicken mixture. Sprinkle with remaining 3/4 cup cheese. 4. Bake 12 to 15 minutes or until crust is brown and cheese is melted and bubbly. High Altitude (3500-6500 ft) Bake about 15 minutes.

Chicken Quesadilla Sandwiches

Sorce	Urindel
Caloric	:1 Serving: Calories 585 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 9 g); Cholesterol 95 mg; Sodium 770 mg; Total Carbohydrate 50 g (Dietary Fiber 3 g); Protein 39 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 18 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:4 servings 2 teaspoons vegetable oil 1 pound boneless skinless chicken breast 1/4 cup chopped fresh cilantro 1/4 teaspoon ground cumin 8 Old El Paso® flour tortillas (8 inches in diameter) 2 tablespoons vegetable oil 1 cup shredded Monterey Jack cheese (4 ounces) 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained Old El Paso® salsa (any variety), if desired
Instructions	1. Heat 2 teaspoons oil in 10-inch skillet over medium-high heat. Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Shred chicken into small pieces; mix chicken and cilantro mixture. 2. Brush 1 side of 1 tortilla with some of the 2 tablespoons oil; place oil side down in same skillet. Layer with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies to within 1/2 inch of edge of tortilla. Top with another tortilla; brush top of tortilla with oil. Cook over medium-high heat 4 to 6 minutes, turning after 2 minutes, until light golden brown. 3. Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cut quesadillas into wedges. Serve with salsa. To Grill: Heat coals or gas grill for direct heat. Assemble quesadillas on platter, brushing outer sides of tortillas generously with oil. Carefully slide onto grill. Grill uncovered 4 to 6 inches from medium heat 4 to 6 minutes, turning after 2 minutes, until light golden brown.