Burrito BLT Sandwiches

Sorce	The Snake
Caloric	:1 Serving: Calories 410 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 10 g); Cholesterol 45 mg; Sodium 790 mg; Total Carbohydrate 30 g (Dietary Fiber 2 g); Protein 14 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 10 %; Calci
Ingridients	Prep Time:15 min Start to Finish:15 min Makes:6 servings 8 slices bacon, crisply cooked and crumbled 2 cups bite-size pieces lettuce 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 large tomato, chopped (1 cup) 1/3 cup mayonnaise or salad dressing 6 Old El Paso® flour tortillas (8 inches in diameter)
Instructions	1. Toss all ingredients except tortillas. 2. Spread one-sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom.

Ham and Cheese Tortilla Roll-Ups

Sorce	Zonky
Caloric	:1 Serving: Calories 440 (Calories from Fat 245 ); Total Fat 27 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 1220 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 24 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 2 %; Calci
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:5 servings 1 1/2 cups shredded Cheddar cheese (6 ounces) 1/4 cup mayonnaise or salad dressing 1/4 cup sour cream 1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers, drained 10 Old El Paso® flour tortillas (6 inches in diameter) 10 slices (1 ounce each) deli fully cooked ham Cilantro sprig, if desired
Instructions	1. Mix cheese, mayonnaise, sour cream and corn. 2. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over ham. Top with cilantro. Roll up.

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.

Vegetable Frittata

Sorce	nickbtubas
Caloric	:1 Serving: Calories 225 (Calories from Fat 170 ); Total Fat 19 g (Saturated Fat 9 g); Cholesterol 245 mg; Sodium 430 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 74 %; Vitamin C 20 %; Calciu
Ingridients	Prep Time:15 min Start to Finish:30 min Makes:4 servings 4 eggs 1/4 cup milk 1 tablespoon chopped fresh parsley 1/4 teaspoon salt 1/4 teaspoon red pepper sauce 1 tablespoon vegetable oil 1 cup broccoli flowerets 1 medium carrot, shredded (1/2 cup) 1 medium onion, chopped (1/2 cup) 1 cup shredded Cheddar cheese (4 ounces) 1 tablespoon grated Parmesan cheese
Instructions	1. Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside. 2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender. 3. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.

Spicy Chili Without Beans

Sorce	JvJ
Caloric	:1 Serving: Calories 400 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 70mg; Sodium 1000mg; Total Carbohydrate 43g (Dietary Fiber 4g, Sugars 16g); Protein 25g Percent Daily Value*: Vitamin A 20%; Vitam
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:4 servings (1 1/3 cups each) 1 lb lean (at least 80%) ground beef 2 cans (10 oz each) diced tomatoes with green chiles, undrained 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup 1 cup Green Giant® Niblets® frozen whole kernal corn 1/2 cup uncooked instant rice 1 cup shredded Cheddar cheese (4 oz), if desired
Instructions	1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. 2. Add tomatoes and soup; mix well. Heat to boiling. Stir in corn and rice. Reduce heat to medium; cook 7 to 9 minutes, stirring occasionally, until corn and rice are tender. 3. Sprinkle each serving with 1/4 cup cheese.

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.

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.

Incredibly Creamy Potato Soup

Sorce	Onesock
Caloric	:1 Serving: Calories 95 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 330 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium 6 %;
Ingridients	Prep Time:10 min Start to Finish:35 min Makes:6 servings (about 3/4 cup each) 1 1/2 cups water 5 medium potatoes, peeled and cut up 1 medium celery stalk, sliced (1/2 cup) 1/4 cup water 1 cup milk 3/4 teaspoon salt 1/8 teaspoon white pepper 2 green onions, thinly sliced
Instructions	1. Heat 1 1/2 cups water to boiling in 3-quart saucepan. Add potatoes and celery. Cover and heat to boiling; reduce heat. Simmer about 20 minutes or until potatoes are tender. 2. Drain liquid into blender. Remove 3 cups cooked vegetables from saucepan; place in blender with liquid. Add 1/4 cup water. Cover and blend about 1 minute until smooth. 3. Stir pureed vegetables back into saucepan. Stir in remaining ingredients; heat over medium heat, stirring occasionally, until hot.

Squash and Bean Soup

Sorce	diamond
Caloric	:1 Serving: Calories 250 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 1080mg; Total Carbohydrate 41g (Dietary Fiber 10g, Sugars 4g); Protein 15g Percent Daily Value*: Vitamin A 40%; Vitami
Ingridients	Prep Time:20 min Start to Finish:40 min Makes:6 servings 1 medium yellow summer squash 1 medium zucchini 2 cups cubed peeled Hubbard or acorn squash (10 ounces) 1 medium onion, chopped (1/2 cup) 4 cups water 4 teaspoons vegetable or chicken bouillon granules 1 tablespoon chopped jalapeño chili 1/2 teaspoon salt 1/4 teaspoon pepper 2 garlic cloves, finely chopped 1 can (19 oz) Progresso® red kidney beans, drained 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained 1 can (12 ounces) beer 1/3 cup shredded reduced-fat Cheddar cheese Chopped fresh cilantro, if desired
Instructions	1. Cut yellow squash and zucchini lengthwise into fourths; cut crosswise into 1/4-inch slices. 2. Heat yellow squash, zucchini and remaining ingredients except cheese and cilantro to boiling in Dutch oven; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Sprinkle with cheese and cilantro.

Cheesy Broccoli-Potato Soup

Sorce	kopernikuz
Caloric	:1 Serving: Calories 315 (Calories from Fat 135 ); Total Fat 15 g (Saturated Fat 8 g); Cholesterol 80 mg; Sodium 730 mg; Total Carbohydrate 17 g (Dietary Fiber 2 g); Protein 30 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 18 %; Calciu
Ingridients	Prep Time:5 min Start to Finish:15 min Makes:6 servings 2 cups chicken broth 1/3 cup chopped onion 1 package (10 ounces) frozen chopped broccoli 1 1/3 cups Betty Crocker® Potato Buds® mashed potatoes (dry) 2 cups cut-up cooked chicken 2 cups shredded Swiss cheese (8 ounces) 2 cups milk 1/2 teaspoon salt
Instructions	1. Heat broth, onion and frozen broccoli to boiling in 3-quart saucepan. Reduce heat; cover and simmer 5 minutes, stirring occasionally. 2. Stir in potatoes until well blended; stir in remaining ingredients. 3. Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted. High Altitude (3500-6500 ft) Increase last heat time to 10 to 15 minutes.