Taco Soup

Sorce	Xavior
Caloric	:1 Serving: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 45mg; Sodium 2490mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 26g); Protein 15g Percent Daily Value*: Vitamin A 35%; Vitam
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:2 servings (1 1/2 cups each) 1 can (19 oz) Progresso® Vegetable Classics creamy tomato soup 1/2 cup Old El Paso® refrigerated taco sauce with seasoned ground beef (from 18-oz container) 1 can (4.5 oz) Old El Paso® chopped green chiles 1/4 cup shredded Monterey Jack cheese (1 oz) 1/4 cup crushed corn chips
Instructions	1. In 2-quart saucepan, mix soup, ground beef and chiles. Cook over medium heat, stirring occasionally, until hot. 2. Top individual servings with cheese and corn chips. High Altitude (3500-6500 ft): No change.

Mini Meat Loaves

Sorce	Munch
Caloric	:1 Serving: Calories 300 (Calories from Fat 140); Total Fat 16g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 105mg; Sodium 440mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 11g); Protein 22g Percent Daily Value*: Vitamin A 8%; Vitami
Ingridients	Prep Time:10 min Start to Finish:30 min Makes:6 servings (2 loaves each) 1/2 cup ketchup 2 tablespoons packed brown sugar 1 lb lean (at least 80%) ground beef 1/2 lb ground pork 1/2 cup Original Bisquick® mix 1/4 teaspoon pepper 1 small onion, finely chopped (1/4 cup) 1 egg
Instructions	1. Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve 1/4 cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed. 2. Spray 13x9-inch pan with cooking spray. Place meat mixture in pan; pat into 12x4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved 1/4 cup ketchup mixture. 3. Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F. High Altitude (3500-6500 ft): No change.

Fiesta Chicken Pasta Salad

Sorce	Caebryn
Caloric	:1 Serving: Calories 340 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1090 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 23 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 44 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 1/3 cup sour cream 3 tablespoons water 1/2 teaspoon chili powder 1 cup cherry tomato halves 1/2 cup julienne strips green bell pepper 2 green onions, chopped 1 cup cubed cooked chicken or roast beef Tortilla chips 1/2 cup shredded Cheddar cheese (2 ounces) Old El Paso® salsa (any variety)
Instructions	1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. 2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken. 3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.

Taco Salad Dip

Sorce	easy
Caloric	:1 Serving: Calories 45 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 0g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%;
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:28 servings (2 tablespoons each) 1/2 lb lean (at least 80%) ground beef 1/4 cup finely chopped green bell pepper 1 small onion, finely chopped (1/4 cup) 1 can (16 oz) Old El Paso® refried beans 1 can (8 oz) tomato sauce 1 package (1.25 oz) Old El Paso® taco seasoning mix 2 drops red pepper sauce 1 clove garlic, finely chopped 1/2 cup sour cream 1 tablespoon shredded Cheddar cheese 1/8 teaspoon chili powder Finely shredded lettuce, if desired Additional shredded Cheddar cheese, if desired Corn chips, if desired
Instructions	1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain. 2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly. 3. In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn chips.

Tostada Waffles

Sorce	Charles­
Caloric	:1 Serving: Calories 370 (Calories from Fat 210 ); Total Fat 24 g (Saturated Fat 11 g); Cholesterol 85 mg; Sodium 670 mg; Total Carbohydrate 23 g (Dietary Fiber 2 g); Protein 16 g Percent Daily Value*: Vitamin A 24 %; Vitamin C 10 %; Calci
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:10 servings (2 waffle squares each) 2 cups Original Bisquick® mix 1 1/3 cups milk 2 tablespoons vegetable oil 1 egg 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained 1 teaspoon chili powder 1 pound lean ground beef 1 envelope (1.25 ounces) Old El Paso® taco seasoning mix 6 cups finely shredded lettuce 1 cup shredded Cheddar cheese (4 ounces) 2 medium tomatoes, chopped (1 1/2 cups) 1 1/2 cups sour cream 2 medium green onion, sliced (2 tablespoons)
Instructions	1. Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). Stir Bisquick, milk, oil and egg in large bowl until blended. Stir in chilies and chili powder. 2. Pour about 1/2 cup batter onto center of hot waffle iron. (Waffle irons vary in size; check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron. Bake about 5 minutes until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter. 3. While waffles are baking, cook beef as directed on package of seasoning mix. Top waffles with beef and remaining ingredients. (Total time will vary; cook or bake time is per batch.) High Altitude (3500-6500 ft) Bake 5 to 6 minutes.

Baked Chili with Cornmeal Crust

Sorce	grins
Caloric	:1 Serving: Calories 265 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 650 mg; Total Carbohydrate 27 g (Dietary Fiber 3 g); Protein 15 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 6 %; Calcium
Ingridients	Prep Time:10 min Start to Finish:1 hr Makes:8 servings 1 pound lean ground beef 1 small onion, chopped (1/4 cup) 1 tablespoon chili powder 1 tablespoon Original Bisquick® mix 3 tablespoons water 2 cups Progresso® diced tomatoes (from 28-oz can), undrained 1 can (15.25 ounces) Green Giant® whole kernel corn, drained 3/4 cup Original Bisquick® mix 1 teaspoon salt 3/4 cup yellow cornmeal 2/3 cup milk 1 egg
Instructions	1. Heat oven to 350ºF. 2. In 2-quart saucepan, cook beef and onion stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 tablespoon Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt. Heat to boiling, stirring frequently. 3. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. 4. Stir remaining ingredients until blended; pour over beef mixture. 5. Bake uncovered 35 to 40 minutes or until golden brown.

Cilantro Orzo and Beef

Sorce	mawdryn
Caloric	:1 Serving: Calories 285 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 2 g); Cholesterol 20 mg; Sodium 720 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 16 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 22 %; Calcium 2
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:6 servings 3 cups beef broth 1 1/2 cups uncooked orzo or rosamarina pasta (9 ounces) 1 can 11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn, undrained 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained 2 teaspoons olive or vegetable oil 1/2 pound cut-up extra-lean beef for stir-fry 1 medium bell pepper, cut into 1/4-inch strips 1/4 cup chopped fresh cilantro
Instructions	1. Mix broth, pasta, corn and chilies in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta is just tender; remove from heat. Let stand about 5 minutes or until almost all liquid is absorbed. 2. While pasta mixture is cooking, spray 10-inch nonstick skillet with cooking spray. Add oil; heat over medium-high heat. Cook beef and bell pepper in oil about 5 minutes, stirring occasionally, until beef is brown. 3. Stir beef mixture into pasta mixture. Stir in cilantro.

Kid-Pleasin' Chili

Sorce	CrAzYoNi
Caloric	:1 Serving: Calories 290 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 740 mg; Total Carbohydrate 37 g (Dietary Fiber 8 g); Protein 21 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 10 %; Calcium
Ingridients	Prep Time:5 min Start to Finish:10 min Makes:4 servings 1/2 lb lean (at least 80%) ground beef 2 cups Progresso® red kidney beans (from 19-oz can), drained, rinsed 1 can (10 3/4 oz) condensed tomato soup 1 soup can water 1 tablespoon instant minced onion 2 to 3 teaspoons chili powder
Instructions	1. Cook beef in 2-quart saucepan over medium heat about 5 minutes, stirring occasionally, until brown; drain. 2. Stir in remaining ingredients. Heat to boiling, stirring occasionally.

Pizza Stampede

Sorce	eMax
Caloric	:1 Serving: Calories 395 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 9 g); Cholesterol 45 mg; Sodium 1020 mg; Total Carbohydrate 27 g (Dietary Fiber 2 g); Protein 20 g Percent Daily Value*: Vitamin A 12 %; Vitamin C 12 %; Calci
Ingridients	Prep Time:25 min Start to Finish:40 min Makes:6 servings 1 1/3 cups Gold Medal® all-purpose flour 1/2 cup shredded Cheddar cheese (2 ounces) 1 teaspoon baking powder 1/2 teaspoon salt 2 tablespoons vegetable oil 1/2 cup milk 1 can (8 ounces) pizza sauce Favorite meat toppings, such as sliced pepperoni, cut-up cooked chicken, cooked ground beef or sausage Favorite vegetable toppings, such as broccoli, carrots, corn or olives 1 1/2 cups shredded mozzarella cheese (6 ounces)
Instructions	1. Heat oven to 425°F. Grease 2 cookie sheets. Stir flour, Cheddar cheese, baking powder, salt, oil and milk in medium bowl until a soft dough forms. Divide dough into 6 parts. Press each part into a 6-inch circle on cookie sheet. Pinch edge to form rim. 2. Spread pizza sauce over dough. Top with meat and vegetable toppings. Sprinkle with mozzarella cheese. 3. Bake 11 to 15 minutes or until crust is golden brown and cheese is melted.

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.