Impossibly Easy Southwestern Pie

Sorce	charlottedearborn
Caloric	:1 Serving: Calories 220 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 3 g); Cholesterol 80 mg; Sodium 540 mg; Total Carbohydrate 36 g (Dietary Fiber 7 g); Protein 13 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 6 %; Calcium 1
Ingridients	Prep Time:15 min Start to Finish:1 hr Makes:6 servings 1 1/2 cups Green Giant® whole kernel corn 8 medium green onions, chopped 1 can (15 oz) Progresso® black beans, drained, rinsed 1/3 cup shredded Cheddar cheese 1/2 cup Original Bisquick® mix 1/2 cup Old El Paso® Thick 'n Chunky salsa 1/2 cup milk 2 eggs Additional Old El Paso® Thick 'n Chunky salsa
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese. 2. Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. 3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. High Altitude (3500-6500 ft) Increase Bisquick mix to 2/3 cup. Bake 40 to 45 minutes.

Nacho Cheese Pinwheels

Sorce	jsivak
Caloric	:1 Serving: Calories 25 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 65 mg; Total Carbohydrate 3 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Ingridients	Prep Time:25 min Start to Finish:1 hr 25 min Makes:36 appetizers 4 spinach-flavored or plain flour tortillas, 8 to 10 inches in diameter 1/2 cup bean dip 1/2 cup nacho cheese dip 3 to 4 tablespoons chopped green onions or chopped fresh cilantro
Instructions	1. Spread each tortilla with about 2 tablespoons bean dip and 2 tablespoons cheese dip. Sprinkle each with onions. 2. Tightly roll up tortillas; wrap individually in plastic wrap. Refrigerate at least 1 hour but no longer than 24 hours. To serve, cut off ends from each roll and discard. Cut rolls into 1/2- to 3/4-inch slices. Secure with toothpicks if desired. High Altitude (3500-6500 ft) No changes.

Cream Cheese Fiesta Spread

Sorce	FlatTLPD
Caloric	:1 Serving: Calories 145 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 125 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 3 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 2
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:8 servings 1 package (8 ounces) cream cheese or fat-free cream cheese 1/4 cup salsa 1/4 cup apricot preserves or orange marmalade 1 tablespoon chopped fresh cilantro 1 tablespoon finely shredded Cheddar or Monterey Jack cheese 1 tablespoon chopped avocado 1 tablespoon chopped ripe olives Assorted crackers, if desired
Instructions	1. Place block of cream cheese on serving plate with shallow rim. 2. Mix salsa and preserves; spread over cream cheese. Sprinkle with remaining ingredients except crackers. Serve with crackers.

Huevos Rancheros

Sorce	Raynor
Caloric	:1 Serving: Calories 390 (Calories from Fat 250 ); Total Fat 28 g (Saturated Fat 11 g); Cholesterol 260 mg; Sodium 920 mg; Total Carbohydrate 16 g (Dietary Fiber 2 g); Protein 21 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 8 %; Calci
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:6 servings 1/2 pound bulk chorizo or pork sausage Vegetable oil 6 corn tortillas (5 to 6 inches in diameter) 1 1/4 cups Old El Paso® salsa (any variety) 6 fried eggs 3/4 cup shredded Cheddar cheese (3 ounces)
Instructions	1. Cook sausage in 8-inch skillet over medium heat, stirring occasionally, until no longer pink; drain and remove from skillet. 2. Heat 1/8 inch oil in same skillet over medium heat just until hot. Cook tortillas, one at time, in oil about 1 minute or until crisp; drain. Heat salsa until hot. 3. Spread each tortilla with 1 tablespoon of the salsa to soften. 4. Place egg on each tortilla. Top each with scant tablespoon salsa, 1/4 cup of the sausage, another tablespoon salsa and 2 tablespoons of the cheese.

Salsa Pizza with Cheese Crust

Sorce	stikle
Caloric	:1 Serving: Calories 300 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 8 g); Cholesterol 50 mg; Sodium 700 mg; Total Carbohydrate 21 g (Dietary Fiber 1 g); Protein 17 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 8 %; Calcium
Ingridients	Prep Time:15 min Start to Finish:45 min Makes:8 servings 1 pound lean ground beef 1 1/4 cups Old El Paso® Thick 'n Chunky salsa 2 cups Original Bisquick® mix 1/4 cup mild salsa-flavor or jalapeño-flavor process cheese spread 1/4 cup hot water 4 medium green onions, sliced (1/2 cup) 1 cup shredded Colby-Monterey Jack cheese (4 ounces)
Instructions	1. Heat oven to 375ºF. Grease large cookie sheet. 2. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat. 3. Stir Bisquick, cheese spread and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14-inch circle; place on cookie sheet. 4. Spread beef mixture over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese. 5. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted.

Chicken Enchilada Quiche

Sorce	TRILLIUM[&#Rap_Legends
Caloric	:1 Serving: Calories 480 (Calories from Fat 280); Total Fat 31g (Saturated Fat 14g, Trans Fat 1/2g); Cholesterol 180mg; Sodium 1260mg; Total Carbohydrate 28g (Dietary Fiber 1g, Sugars 5g); Protein 22g Percent Daily Value*: Vitamin A 20%; Vi
Ingridients	Prep Time:15 min Start to Finish:1 hr 30 min Makes:8 servings 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box 4 eggs 1 cup half-and-half or milk 1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups) 1 1/2 cups broken tortilla chips 2 cups shredded Monterey Jack cheese (8 oz) 1 cup shredded Cheddar cheese (4 oz) 1 cup Old El Paso® Thick 'n Chunky salsa 1 can (4.5 oz) Old El Paso® chopped green chiles 1/2 teaspoon salt Pepper to taste, if desired Sour cream, if desired Old El Paso® Thick 'n Chunky salsa, if desired
Instructions	1. Heat oven to 350°F. Place pie crust in 9-­ or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie. 2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling. 3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa. High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Chili Dog Wraps

Sorce	iPactus
Caloric	:1 Serving: Calories 575 (Calories from Fat 370 ); Total Fat 41 g (Saturated Fat 17 g); Cholesterol 90 mg; Sodium 2000 mg; Total Carbohydrate 32 g (Dietary Fiber 5 g); Protein 25 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 18 %; Calc
Ingridients	Prep Time:5 min Start to Finish:30 min Makes:5 servings 10 corn tortillas, (6 to 8 inches in diameter) 10 hot dogs 1 can (15 ounces) chili 1 jar (24 ounces) Old El Paso® salsa (any variety) 1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
Instructions	1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. 2. Soften tortillas as directed on package. Place 1 hot dog and 3 tablespoons chili on each tortilla. Roll up tortillas; place seam side down in baking dish. Spoon salsa over tortillas. 3. Cover and bake 20 minutes. Sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Grilled Chicken Fajitas

Sorce	pullanchella
Caloric	:1 Serving: Calories 450 (Calories from Fat 115 ); Total Fat 13 g (Saturated Fat 3 g); Cholesterol 60 mg; Sodium 640 mg; Total Carbohydrate 54 g (Dietary Fiber 4 g); Protein 33 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 16 %; Calcium
Ingridients	Prep Time:20 min Start to Finish:1 hr 30 min Makes:4 servings 1/4 cup lime juice 1 tablespoon vegetable oil 1 teaspoon chili powder 1 pound boneless skinless chicken breast halves, cut into 4x1/4-inch strips 1 medium onion, cut into 1/4-inch slices 8 Old El Paso® flour tortillas (8 inches in diameter) 1 cup Old El Paso® salsa (any variety) 1/2 cup guacamole, if desired
Instructions	1. Mix lime juice, oil and chili powder in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add chicken and onion; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours. 2. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. 3. Remove chicken and onion from marinade; reserve marinade. Cover and grill chicken and onion 4 to 6 inches from medium heat 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center. Discard any remaining marinade. 4. Divide chicken and onion among tortillas, placing in center. Fold one end of tortilla up about 1 inch over chicken mixture; fold right and left sides over folded end, overlapping. Fold remaining end down. Top with salsa and guacamole.

Impossibly Easy Taco Pie

Sorce	habtechman
Caloric	:1 Serving: Calories 305 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 8 g); Cholesterol 130 mg; Sodium 630 mg; Total Carbohydrate 13 g (Dietary Fiber 1 g); Protein 22 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 8 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:55 min Makes:6 servings 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained 1 cup milk 2 eggs 1/2 cup Original Bisquick® mix 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces) Old El Paso® salsa (any variety) Sour cream, if desired
Instructions	1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. 2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. 3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream. High Altitude (3500-6500 ft) Increase first bake time to about 28 minutes.

Taco Joes

Sorce	poserfobshelly
Caloric	:1 Serving: Calories 315 (Calories from Fat 155 ); Total Fat 17 g (Saturated Fat 6 g); Cholesterol 50 mg; Sodium 360 mg; Total Carbohydrate 24 g (Dietary Fiber 4 g); Protein 20 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 14 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:5 tacos 1 pound lean ground beef 1/2 medium celery stalk, chopped (1/4 cup) 1 small onion, chopped (1/4 cup) 1/2 jar (16-ounce size) Old El Paso® salsa (any variety) 1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn 5 Old El Paso® taco shells Shredded lettuce, if desired
Instructions	1. Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain. Stir in celery, onion, salsa and corn. Heat to boiling, stirring constantly; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. 2. Heat taco shells as directed on package. Spoon beef mixture into taco shells. Top with lettuce.