Chicken Enchilada Lasagna Bundles

Sorce	SegaDragon
Caloric	:1 Serving: Calories 480 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 80mg; Sodium 890mg; Total Carbohydrate 53g (Dietary Fiber 4g, Sugars 5g); Protein 26g Percent Daily Value*: Vitamin A 15%; Vitamin
Ingridients	Prep Time:35 min Start to Finish:1 hr 20 min Makes:6 servings 12 uncooked lasagna noodles (12 ounces) 2 cans (10 ounces each) Old El Paso® enchilada sauce 1 can (4.5 ounces) Old El Paso® chopped green chiles 1 medium tomato, chopped (3/4 cup) 2 cups diced cooked chicken 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces) 8 medium green onions, chopped (1/2 cup) 1 cup sour cream 1 cup shredded Cheddar cheese (4 ounces) Additional sour cream, if desired Shredded lettuce, if desired
Instructions	1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package. 2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream. 3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese. 4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

Black Bean Chili Salad

Sorce	Flyhighxanthic
Caloric	:1 Serving: Calories 390 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 10mg; Total Carbohydrate 62g (Dietary Fiber 15g, Sugars 8g); Protein 18g Percent Daily Value*: Vitamin A 10%; Vitami
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:4 servings Chili Vinaigrette Dressing 1/4 cup red wine vinegar 2 tablespoons vegetable oil 1/2 teaspoon chili powder 1/4 teaspoon ground cumin 1 small clove garlic, finely chopped Salad 1 cup Green Giant® Niblets® frozen whole kernel corn, rinsed to thaw, drained 1 cup diced jicama 1 medium tomato, seeded, chopped (3/4 cup) 2 medium green onions, sliced (2 tablespoons) 2 cans (15 oz each) Progresso® black beans, drained, rinsed
Instructions	1. In large glass or plastic bowl, mix all dressing ingredients. 2. Stir in all salad ingredients. High Altitude (3500-6500 ft): No change.

Garlic-Basil Burgers

Sorce	Martog
Caloric	:1 Serving: Calories 295 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 8 g); Cholesterol 70 mg; Sodium 510 mg; Total Carbohydrate 6 g (Dietary Fiber 1 g); Protein 24 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 2 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:20 min Makes:2 servings 1/2 pound lean ground beef 2 tablespoons Progresso® dry bread crumbs (any flavor) 1 teaspoon lemon juice 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon dried basil leaves 2 medium green onions, chopped (2 tablespoons) 1 small garlic clove, finely chopped 2 slices bacon
Instructions	1. Mix all ingredients except bacon. Shape mixture into 2 patties, about 3/4 inch thick. Place on microwavable rack in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with waxed paper and microwave on High 2 minutes 45 seconds to 4 minutes or until just slightly pink in center. Remove from rack; let stand about 3 minutes or until burgers are no longer pink in center and juice is clear. 2. While burgers are standing, place bacon on rack in same dish. Cover with waxed paper and microwave on High 1 minute 30 seconds to 2 minutes 30 seconds or until almost crisp; drain on paper towel. Cut bacon slices in half; place on patties.

Baked Turkey, Cheddar and Bacon Sandwich

Sorce	Smartalec ZT
Caloric	:1 Serving: Calories 355 (Calories from Fat 180 ); Total Fat 20 g (Saturated Fat 9 g); Cholesterol 80 mg; Sodium 1080 mg; Total Carbohydrate 27 g (Dietary Fiber 0g); Protein 17 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 2 cups Original Bisquick® mix 1 cup milk 1 egg 4 ounces thinly sliced cooked deli turkey 1 1/2 cups shredded Cheddar cheese (6 ounces) 5 slices precooked bacon
Instructions	1. Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. 2. Stir Bisquick mix, milk and egg in medium bowl with wire whisk or fork until blended. Spread half of the batter in baking dish. Top with turkey, 1 cup of the cheese and the bacon. Spread remaining batter over bacon. 3. Bake uncovered about 29 minutes or until golden brown and center is set. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. High Altitude (3500-6500 ft) Increase first bake time to about 32 minutes.

Fresh Tomato Salsa

Sorce	Jace
Caloric	:1 Serving: Calories 20 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g); Cholesterol 0mg; Sodium 125 mg; Total Carbohydrate 4 g (Dietary Fiber 1 g); Protein 1 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 34 %; Calcium 0%; Iron
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:3 1/2 cups 3 large tomatoes, seeded and chopped (3 cups) 1 small green bell pepper, chopped (1/2 cup) 3 garlic cloves, finely chopped 8 medium green onions, sliced (1/2 cup) 2 tablespoons chopped fresh cilantro 1 tablespoon finely chopped jalapeño chili 2 to 3 tablespoons lime juice 1/2 teaspoon salt
Instructions	1. Mix all ingredients in glass or plastic bowl. 2. Cover and refrigerate until serving.

Hearty Breakfast Toast

Sorce	tont
Caloric	:1 Serving: Calories 230 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 220 mg; Sodium 780 mg; Total Carbohydrate 19 g (Dietary Fiber 1 g); Protein 13 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 0%; Calcium
Ingridients	Prep Time:5 min Start to Finish:10 min Makes:6 servings 1 can (10 3/4 ounces) consensed Cheddar cheese soup 1/3 cup milk 6 hard-cooked eggs, peeled and sliced 6 slices bread, toasted 1/3 cup Betty Crocker® Bac~Os® bacon flavor bits or chips
Instructions	1. Heat soup and milk in 1-quart saucepan over medium heat, stirring constantly, until hot; remove from heat. 2. Arrange egg slices on toast. Spoon soup mixture over eggs; sprinkle with bacon flavor bits. Serve immediately.

Mexican Beef- and Bean-Stuffed Peppers

Sorce	mnm
Caloric	:1 Serving: Calories 105 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 410 mg; Total Carbohydrate 26 g (Dietary Fiber 9 g); Protein 11 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 60 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:1 hr 10 min Makes:8 servings 1 1/2 cups Fiber One® cereal 2 cups Progresso® tomato puree (from 28-oz can) 4 medium bell peppers 1/2 pound extra-lean ground beef 1 medium onion, finely chopped (1/2 cup) 1 cup Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 cup shredded reduced-fat Cheddar cheese, if desired
Instructions	1. Heat oven to 350ºF. Crush cereal.* Mix cereal and tomato puree; let stand 5 minutes. 2. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in rectangular baking dish, 13x9x2 inches. 3. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers. 4. Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes. *Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

Southwestern Skillet Bake

Sorce	madenTexasHSFootball
Caloric	:1 Serving: Calories 455 (Calories from Fat 235 ); Total Fat 26 g (Saturated Fat 12 g); Cholesterol 180 mg; Sodium 860 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 28 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 14 %; Calc
Ingridients	Prep Time:15 min Start to Finish:35 min Makes:6 servings 1 pound lean (at least 80%) ground beef 1 jar (16 ounces) Old El Paso® Thick 'n Chunky salsa 1 can (11 ounces) Green Giant® whole kernel corn, drained 1 1/2 cups shredded Cheddar cheese (6 ounces) 1 cup Original Bisquick® mix 3 eggs
Instructions	1. Heat oven to 400ºF. Cook beef in 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot. 2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese. 3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.

Tortilla Casserole

Sorce	ZaKKtoxedo
Caloric	:1 Serving: Calories 530 (Calories from Fat 230 ); Total Fat 25 g (Saturated Fat 11 g); Cholesterol 80 mg; Sodium 1450 mg; Total Carbohydrate 48 g (Dietary Fiber 2 g); Protein 29 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:10 min Start to Finish:45 min Makes:6 servings 1 pound lean ground beef 1 small onion, chopped (1/4 cup) 1 1/3 cups hot water 1 cup Old El Paso® Thick 'n Chunky medium salsa 1/2 cup milk 1 package Hamburger Helper® cheesy nacho 6 Old El Paso® flour tortillas (6 inches in diameter) 1 1/2 cups shredded Cheddar cheese (6 ounces)
Instructions	1. Heat oven to 350°F. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender. 2. Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese. Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese. 3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted. High Altitude (3500-6500 ft) Increase hot water to 1 3/4 cups.

Easy Oven Enchiladas

Sorce	danieledge
Caloric	:1 Serving: Calories 560 (Calories from Fat 200 ); Total Fat 22 g (Saturated Fat 10 g); Cholesterol 70 mg; Sodium 1690 mg; Total Carbohydrate 64 g (Dietary Fiber 2 g); Protein 27 g Percent Daily Value*: Vitamin A 30 %; Vitamin C 0%; Calciu
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:6 enchiladas 1 pound lean ground beef 1/2 cup milk 1 1/3 cups hot water 1 package Hamburger Helper® cheesy enchilada 6 Old El Paso® flour tortillas for burritos (8 inches in diameter) 1 jar (16 ounces) Old El Paso® salsa (any variety) 1 cup shredded Cheddar cheese (4 ounces) 3 tablespoons milk
Instructions	1. Heat oven to 350°F. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in 1/2 cup milk, 1 1/3 cups hot water, uncooked Rice and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until rice is tender. 2. Spoon 2/3 cup beef mixture on each tortilla. Roll up tortillas; place seam sides down and widthwise in ungreased baking dish, 13x9x2 inches. Spread with salsa; sprinkle with cheese. 3. Bake uncovered 15 to 20 minutes or until hot. Stir together 3 tablespoons milk and the Topping mix 30 seconds; drizzle over enchiladas. High Altitude (3500-6500 ft) Increase hot water to 2 cups and simmer time to about 12 minutes.