Danita's Recipe Box

• 1 lb. ground beef
• 3/4 cup TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Medium Salsa
• 1 pkg. (1-1/4 oz.) taco seasoning mix
• 6 flour tortillas (6 inch)
• 1 can (15 oz.) pinto beans, rinsed
• 1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA

HEAT oven to 400°F.

BROWN meat in large skillet; drain. Stir in salsa and seasoning mix; simmer on low heat 10 min., stirring occasionally. Spread 1/2 cup onto bottom of 8-square baking dish sprayed with cooking spray; cover with 2 tortillas.

TOP with layers of 1/2 cup meat mixture, half the beans, 1/2 cup cheese and 2 tortillas. Repeat layers. Top with remaining meat mixture and cheese; cover.

BAKE 30 min.; uncover. Let stand 5 min. before serving.

Special Extra
Add 1 can (11 oz.) corn, drained, or 1 cup sliced black olives to meat mixture before using as directed.

Special Extra
Spread 1/3 of 16-oz. can TACO BELL® HOME ORIGINALS® Refried Beans onto each tortilla layer before covering with meat mixture.

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish. TOP with stuffing. Bake 30 min. or until chicken is done.

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

HEAT oven to 400ºF. PREPARE stuffing as directed on package. MIX remaining ingredients in 13×9-inch baking dish sprayed with cooking spray; top with stuffing. BAKE 30 min. or until chicken is done.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables
Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.

• 4 Chicken breasts, boneless
• 1 can of black beans drained
• 1 can of corn drained
• large jar of Salsa
• 1 Package of Ortega Taco mix

Put all ingredients into slow cooker and mix.  Cook on low 6-7 hours.

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/4 cup cheddar cheese, room temperature, grated
• 1 tablespoon butter

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.