1
lb. ground beef
1/2
cup finely chopped onions
2
cloves garlic, minced
1
tsp. dried oregano leaves
1
tsp. crushed red pepper
8
flour tortillas (6 inch)
6
oz. VELVEETA®, cut into 8 slices
2
cups oil
1/4
cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4
cup finely chopped fresh cilantro
Make It
BROWN meat in large skillet on medium-high heat; drain. Add onions, garlic, oregano and pepper; cook until onions are tender, stirring occasionally.
SPOON 1/4 cup meat mixture onto center of each tortilla; top with VELVEETA. Fold in all sides of tortillas to completely enclose filling; secure with wooden toothpicks. Place in single layer on baking sheet. Refrigerate 20 min.
HEAT oil in large saucepan on medium-high heat. Add chimichangas, 2 at a time; cook 5 min. or until golden brown. Drain on paper towels. Remove and discard toothpicks. Serve chimichangas topped with sour cream and cilantro.
Kraft Kitchens Tips
Variation
Save 140 calories and 18g of total fat per serving by substituting 1 lb. potatoes, cooked and cubed, for the browned ground beef and by using 2% Milk VELVEETA and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream. To prepare, cook and stir onions with seasonings in large skillet 3 min. or until crisp-tender. Add potatoes; cook 3 to 5 min. or until heated through, stirring frequently. Spoon onto tortillas and continue as directed.
Thawing Ground Beef Safely
To thaw ground beef safely, keep the meat wrapped and thaw it in the refrigerator -- not on the countertop. Store on the bottom shelf of the refrigerator to prevent any drippings from cross-contaminating other foods. Use thawed meat within 2 days.
Sunday, March 31, 2013
Burrito Bake From Kraft
1
lb. lean ground beef
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12
flour tortillas (6 inch)
1
can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Make It
HEAT oven to 350°F.
COOK meat with seasoning mix as directed on package.
PLACE 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.
BAKE 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.
Substitute
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
lb. lean ground beef
1
pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
12
flour tortillas (6 inch)
1
can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans
1
cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
Make It
HEAT oven to 350°F.
COOK meat with seasoning mix as directed on package.
PLACE 4 tortillas on bottom of 9-inch pie plate sprayed with cooking spray, overlapping as necessary to completely cover bottom of pie plate. Top with layers of half each of the beans, meat mixture and cheese. Repeat layers. Cover with remaining tortillas.
BAKE 30 min. or until meat mixture is heated through and cheese is melted. Cut into wedges to serve.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
To complete this main dish, serve burrito wedges topped with shredded lettuce, chopped tomatoes and salsa. Then, for an easy dessert serve with sliced fruit.
Substitute
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
Beef Fajitas From Kraft
1-1/2
lb. beef sirloin steak, thinly sliced
1/2
cup KRAFT Lite Zesty Italian Dressing, divided
2
large green peppers, cut into strips
1
large onion, cut into wedges
16
flour tortillas (6 inch), warmed
1
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Substitute
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
Variation
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
lb. beef sirloin steak, thinly sliced
1/2
cup KRAFT Lite Zesty Italian Dressing, divided
2
large green peppers, cut into strips
1
large onion, cut into wedges
16
flour tortillas (6 inch), warmed
1
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
1
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
COMBINE steak and 1/4 cup of the dressing in glass bowl; cover. Refrigerate 1 to 2 hours to marinate, stirring occasionally. Remove steak; discard marinade.
COOK steak in remaining 1/4 cup dressing in large skillet on medium-high heat in 5 to 6 min. or until no longer pink. Remove steak; keep warm.
ADD peppers and onion; cook until tender. Add steak; cook until heated through. Serve in warm tortillas topped with cheese, sour cream and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Substitute
Reduce dressing to 1/4 cup. Substitute 3 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the sliced steak. Do not marinate. Cook chicken breast strips in the 1/4 cup dressing with the peppers and onions; spoon over tortillas. Continue as directed.
Variation
For an easy twist, prepare as a stir-fry; omitting the toppings, and served over hot cooked Minute Rice
Dinnertime Quesadellas From Kraft
2
cups shredded cooked chicken
1/2
cup drained canned corn
4
green onions, sliced
1/2
cup rinsed canned black beans
1
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1
cup KRAFT Mexican Style Finely Shredded Four Cheese
8
flour tortillas, (6 inch)
Make It
LAYER first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
HEAT large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until lightly browned on both sides.
REPEAT with remaining quesadillas.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with a tossed green salad.
cups shredded cooked chicken
1/2
cup drained canned corn
4
green onions, sliced
1/2
cup rinsed canned black beans
1
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1
cup KRAFT Mexican Style Finely Shredded Four Cheese
8
flour tortillas, (6 inch)
Make It
LAYER first 6 ingredients evenly on half of each tortilla; fold in half to enclose filling.
HEAT large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 3 min. on each side or until lightly browned on both sides.
REPEAT with remaining quesadillas.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with a tossed green salad.
Tuesday, March 26, 2013
Chillequas Verdes By Kraft
Ingredients
1 can
(10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 tsp.
ground cumin
1/2 tsp.
each garlic powder , ground cilantro (coriander) and chili powder
1 can
(about 4 ounces) chopped green chiles
1/2 cup
sour cream
see savings
1/4 cup
water
2 cups
cubed cooked chicken
see savings
2 cups
frozen broccoli florets
4
corn tortillas (6-inch), cut into strips
1/2 cup
shredded Cheddar cheese (about 2 ounces)
add ingredients to list
Directions
1.
Stir the soup, cumin, garlic powder, cilantro, chili powder, chiles, sour cream, water, chicken, broccoli and tortillas in a 2-quart shallow baking dish.
2.
Top the mixture with the cheese. Cover the dish and bake at 350 degrees F. for 25 minutes or until the mixture is hot and bubbling.
3.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
(10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 tsp.
ground cumin
1/2 tsp.
each garlic powder , ground cilantro (coriander) and chili powder
1 can
(about 4 ounces) chopped green chiles
1/2 cup
sour cream
see savings
1/4 cup
water
2 cups
cubed cooked chicken
see savings
2 cups
frozen broccoli florets
4
corn tortillas (6-inch), cut into strips
1/2 cup
shredded Cheddar cheese (about 2 ounces)
add ingredients to list
Directions
1.
Stir the soup, cumin, garlic powder, cilantro, chili powder, chiles, sour cream, water, chicken, broccoli and tortillas in a 2-quart shallow baking dish.
2.
Top the mixture with the cheese. Cover the dish and bake at 350 degrees F. for 25 minutes or until the mixture is hot and bubbling.
3.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Cheesy Tortilla Pie By Kraft
What You Need
1/2
lb. extra-lean ground beef
2
tsp. chili powder
1
can (15 oz.) black beans, rinsed
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2/3
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
4
flour tortillas (10 inch)
1/4
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
tomato, chopped
1
cup loosely packed shredded romaine lettuce
Make It
COOK meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
SPOON meat mixture down centers of tortillas; top with remaining ingredients.
FOLD in opposite sides of each tortilla, then roll up burrito-style.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Cook Ground Meat Thoroughly
Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink
1/2
lb. extra-lean ground beef
2
tsp. chili powder
1
can (15 oz.) black beans, rinsed
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2/3
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
4
flour tortillas (10 inch)
1/4
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
tomato, chopped
1
cup loosely packed shredded romaine lettuce
Make It
COOK meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
SPOON meat mixture down centers of tortillas; top with remaining ingredients.
FOLD in opposite sides of each tortilla, then roll up burrito-style.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Cook Ground Meat Thoroughly
Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink
Friday, March 22, 2013
Chicken Chili Tortilla Bake By Kraft
What You'll Need
1 1/2 cups cubed cooked chicken
12 flour tortillas (10-inch), torn into bite-sized pieces
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) Dennison's Chili without beans
1 cup milk
2 cups shredded Cheddar cheese (about 8 ounces)
How to Make It
1
Heat the oven to 350°F.
2
Place the chicken into a 3-quart shallow baking dish. Top with the tortillas. Stir the soup, picante sauce, chili and milk in a medium bowl. Pour the soup mixture over the tortillas. Top with the cheese. Cover the baking dish.
3
Bake for 15 minutes. Uncover the baking dish and bake for 30 minutes or until the mixture is hot and bubbling.
1 1/2 cups cubed cooked chicken
12 flour tortillas (10-inch), torn into bite-sized pieces
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 jar (16 ounces) Pace® Picante Sauce
1 can (about 15 ounces) Dennison's Chili without beans
1 cup milk
2 cups shredded Cheddar cheese (about 8 ounces)
How to Make It
Heat the oven to 350°F.
2
Place the chicken into a 3-quart shallow baking dish. Top with the tortillas. Stir the soup, picante sauce, chili and milk in a medium bowl. Pour the soup mixture over the tortillas. Top with the cheese. Cover the baking dish.
3
Bake for 15 minutes. Uncover the baking dish and bake for 30 minutes or until the mixture is hot and bubbling.
Cheesy Nacho Bake By Kraft
1
lb. lean ground beef
1
can (14-1/2 oz.) diced tomatoes, undrained
1/4
cup water
1
pkg. (1-1/4 oz.) taco seasoning mix
3/4
cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
6
oz. tortilla chips (7 cups)
1-1/2
cups KRAFT Shredded Mild Cheddar Cheese
1
green onion, sliced
Make It
HEAT oven to 350°F.
BROWN meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in 1/4 cup sour cream.
PLACE half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
BAKE 20 min. or until heated through. Top with onions and remaining sour cream.
Kraft Kitchens Tips
Serving Suggestion
Serve with a crisp mixed green salad.
Substitute
Omit water. Substitute 2-1/4 cups chopped cooked chicken for the browned ground beef.
Variation
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar Cheese.
lb. lean ground beef
1
can (14-1/2 oz.) diced tomatoes, undrained
1/4
cup water
1
pkg. (1-1/4 oz.) taco seasoning mix
3/4
cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
6
oz. tortilla chips (7 cups)
1-1/2
cups KRAFT Shredded Mild Cheddar Cheese
1
green onion, sliced
Make It
HEAT oven to 350°F.
BROWN meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in 1/4 cup sour cream.
PLACE half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
BAKE 20 min. or until heated through. Top with onions and remaining sour cream.
Kraft Kitchens Tips
Serving Suggestion
Serve with a crisp mixed green salad.
Substitute
Omit water. Substitute 2-1/4 cups chopped cooked chicken for the browned ground beef.
Variation
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Cheddar Cheese.
Taco Salad Toastadas By Kraft
What You Need
1
pkg. (14.25 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner Cheesy Double Decker
1
lb. ground beef
1-1/2
cups shredded lettuce
1
tomato, chopped
1-1/2
cups KRAFT Shredded Cheddar Cheese
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
PREHEAT oven to 350°F. Spray both sides of Tortillas with cooking spray, then place in a single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.
COOK and season meat with Taco Seasoning as directed on package.
SPREAD each tortilla with 1 Tbsp. of the Nacho Cheese Sauce; top with meat mixture and lettuce. Crumble 1 Taco Shell over each tostada; top with tomato, cheese and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with a side of rice and black beans.
Substitute
Brush both sides of the tortillas with oil instead of spraying with the cooking spray.
1
pkg. (14.25 oz.) TACO BELL® HOME ORIGINALS® Taco Dinner Cheesy Double Decker
1
lb. ground beef
1-1/2
cups shredded lettuce
1
tomato, chopped
1-1/2
cups KRAFT Shredded Cheddar Cheese
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It
PREHEAT oven to 350°F. Spray both sides of Tortillas with cooking spray, then place in a single layer on baking sheet. Bake 10 min. or until crisp and lightly browned.
COOK and season meat with Taco Seasoning as directed on package.
SPREAD each tortilla with 1 Tbsp. of the Nacho Cheese Sauce; top with meat mixture and lettuce. Crumble 1 Taco Shell over each tostada; top with tomato, cheese and salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with a side of rice and black beans.
Substitute
Brush both sides of the tortillas with oil instead of spraying with the cooking spray.
Cheesy Beef Burrito By Kraft
What You Need
1/2
lb. extra-lean ground beef
2
tsp. chili powder
1
can (15 oz.) black beans, rinsed
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2/3
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
4
flour tortillas (10 inch)
1/4
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
tomato, chopped
1
cup loosely packed shredded romaine lettuce
Make It
COOK meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
SPOON meat mixture down centers of tortillas; top with remaining ingredients.
FOLD in opposite sides of each tortilla, then roll up burrito-style.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Cook Ground Meat Thoroughly
Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink
1/2
lb. extra-lean ground beef
2
tsp. chili powder
1
can (15 oz.) black beans, rinsed
1/2
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2/3
cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
4
flour tortillas (10 inch)
1/4
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
tomato, chopped
1
cup loosely packed shredded romaine lettuce
Make It
COOK meat and chili powder in large skillet on medium-high heat 5 min. or until meat is done, stirring frequently. Add beans and salsa; cook 5 min. or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
SPOON meat mixture down centers of tortillas; top with remaining ingredients.
FOLD in opposite sides of each tortilla, then roll up burrito-style.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Cook Ground Meat Thoroughly
Cook ground beef thoroughly and evenly. The color of the raw ground meat can vary from bright red to light pink
Cheesy Chicken Tostadas By Kraft
What You Need
6
tostada shells
1/2
cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4
lb. cooked chicken, shredded
6
KRAFT Singles
1
avocado, sliced
1-1/2
cups shredded lettuce
1
tomato, chopped
Make It
HEAT oven to 375°F.
PLACE tostada shells on baking sheet; spread with cream cheese spread. Fill with chicken and Singles.
BAKE 5 to 7 min. or until heated through.
TOP with remaining ingredients.
Kraft Kitchens Tips
Size-Wise
Looking for something to serve at your next Cinco de Mayo celebration? This tasty dish makes enough for 6 servings.
Substitute
Substitute shredded cooked beef or pork for the chicken.
6
tostada shells
1/2
cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4
lb. cooked chicken, shredded
6
KRAFT Singles
1
avocado, sliced
1-1/2
cups shredded lettuce
1
tomato, chopped
Make It
HEAT oven to 375°F.
PLACE tostada shells on baking sheet; spread with cream cheese spread. Fill with chicken and Singles.
BAKE 5 to 7 min. or until heated through.
TOP with remaining ingredients.
Kraft Kitchens Tips
Size-Wise
Looking for something to serve at your next Cinco de Mayo celebration? This tasty dish makes enough for 6 servings.
Substitute
Substitute shredded cooked beef or pork for the chicken.
Chicken and Biscuits From Kraft
What You Need
1
can (10-3/4 oz.) condensed cream of chicken soup
3/4
cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
2
cups chopped cooked chicken
1
pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1
cup KRAFT Shredded Mild Cheddar Cheese
1
cup all-purpose baking mix
3
Tbsp. milk
Make It
HEAT oven to 375ºF.
1
can (10-3/4 oz.) condensed cream of chicken soup
3/4
cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
2
cups chopped cooked chicken
1
pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed
1
cup KRAFT Shredded Mild Cheddar Cheese
1
cup all-purpose baking mix
3
Tbsp. milk
Make It
HEAT oven to 375ºF.
Wednesday, March 20, 2013
Chicken Tostadas By Kraft
8
tostada shells (6 inch)
1-1/4
cups refried beans, warmed
2
cups shredded lettuce
2
cups shredded cooked chicken breasts
1
tomato, chopped
1
avocado, chopped
1/2
cup pico de gallo
1
cup shredded KRAFT Monterey Jack Cheese
1/2
cup BREAKSTONE'S or KNUDSEN Sour Cream
Make It
SPREAD shells with beans.
TOP with remaining ingredients.
Kraft Kitchens Tips
Serving Suggestion
Serve with a mixed green salad tossed with KRAFT Lite Ranch Dressing.
Beef Tostadas
Prepare as directed, substituting shredded cooked beef or browned ground beef for the shredded cooked chicken.
Burritos El Grande From Kraft
What You Need
1/2
lb. extra-lean ground beef
1
can (15.5 oz.) kidney beans, rinsed
3/4
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2
cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
6
whole wheat tortillas (10 inch), warmed
1/2
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2
cups tightly packed shredded romaine lettuce
3
tomatoes, chopped
Make It
BROWN meat in large skillet. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.
SPOON meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito-style.
1/2
lb. extra-lean ground beef
1
can (15.5 oz.) kidney beans, rinsed
3/4
cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/2
cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
6
whole wheat tortillas (10 inch), warmed
1/2
cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2
cups tightly packed shredded romaine lettuce
3
tomatoes, chopped
Make It
BROWN meat in large skillet. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.
SPOON meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito-style.
Sunday, March 17, 2013
Mexican Fried Chicken By Rachael Ray
Ingredients
3/4 cup Mexican honey, plus some for drizzling
3 tablespoons cider vinegar
2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs
4 bone-in, skin-on pieces chicken thighs
4 bone-in, skin-on drummers
Salt and pepper
Oil for frying, such as soy or canola
4 extra-large egg whites
3/4 cup cornmeal or fine breadcrumbs
1 cup flour
1 teaspoon baking powder
1 tablespoon ancho or medium-heat chili powder, a palmful
1/2 tablespoon smoked sweet paprika, half a palmful
1 teaspoon garlic powder, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon cumin, 1/3 palmful
1 teaspoon coriander, 1/3 palmful
1 lime, cut into wedges, for garnish
Yields: Serves 4-6
Preparation
Mix honey and vinegar in a bowl and add chicken. Toss to coat and marinate 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.
Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.
Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.
Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
Serve with lime wedges, honey for drizzling and assorted hot sauces, and a tomato, red onion and avocado salad alongside.
3 tablespoons cider vinegar
2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs
4 bone-in, skin-on pieces chicken thighs
4 bone-in, skin-on drummers
Salt and pepper
Oil for frying, such as soy or canola
4 extra-large egg whites
3/4 cup cornmeal or fine breadcrumbs
1 cup flour
1 teaspoon baking powder
1 tablespoon ancho or medium-heat chili powder, a palmful
1/2 tablespoon smoked sweet paprika, half a palmful
1 teaspoon garlic powder, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon cumin, 1/3 palmful
1 teaspoon coriander, 1/3 palmful
1 lime, cut into wedges, for garnish
Yields: Serves 4-6
Preparation
Mix honey and vinegar in a bowl and add chicken. Toss to coat and marinate 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.
Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.
Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.
Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
Serve with lime wedges, honey for drizzling and assorted hot sauces, and a tomato, red onion and avocado salad alongside.
Spanish Chicken and Sausage Penne By Rachael Ray
Ingredients
1 1/2 cups chicken stock
A generous pinch of saffron threads, about 24
Salt
1 pound penne pasta
EVOO – Extra Virgin Olive Oil, for drizzling
2 large red frying peppers or medium red bell peppers
1/2 pound Spanish-style chorizo, casing removed and chopped
1 pound boneless, skinless chicken thighs or breasts, diced into small pieces
2 tablespoons fresh thyme leaves, chopped
Pepper
1/2 pound button mushrooms, quartered
1 large Spanish onion, chopped
4 cloves garlic, chopped or grated
1 large fresh bay leaf
1 chili pepper -- red Fresno, Holland or cherry pepper, finely chopped
1/2 cup dry sherry
1 14-ounce can diced fire-roasted tomatoes or diced tomatoes with chilies
1/2 cup flat-leaf parsley, chopped
Freshly grated or shredded Manchego cheese, for topping
Yields: Serves 6
Preparation
Place stock and saffron in small pot. Bring to a boil then reduce heat to simmer and reduce the stock by half a cup to concentrate flavor, 15 minutes or so.
Place a pot of water on to boil for pasta. Once boiling, salt water and cook pasta to al dente.
Char peppers over stove burner or under broiler until skins blacken. Place in a bowl to cool and cover with plastic wrap. Once cool, peel, seed and chop.
Meanwhile, heat a drizzle of EVOO in large skillet over medium-high heat. Add chorizo and brown. Remove and reserve. Add chicken pieces to the skillet, season with thyme, salt and pepper, and brown. Remove to the plate with chorizo. Add another drizzle EVOO to the pan and the mushrooms. Brown mushrooms alone 5 minutes then add onions, garlic, bay and chili pepper. Season with salt and pepper and cook 10 minutes more. Deglaze the pan with sherry, then slide reserved chicken and chorizo back in. Add roasted red peppers, tomatoes, parsley and reduced stock.
Drain pasta and toss with sauce. Serve in shallow bowls with extra drizzle of EVOO on top and lots of Manchego cheese.
A generous pinch of saffron threads, about 24
Salt
1 pound penne pasta
EVOO – Extra Virgin Olive Oil, for drizzling
2 large red frying peppers or medium red bell peppers
1/2 pound Spanish-style chorizo, casing removed and chopped
1 pound boneless, skinless chicken thighs or breasts, diced into small pieces
2 tablespoons fresh thyme leaves, chopped
Pepper
1/2 pound button mushrooms, quartered
1 large Spanish onion, chopped
4 cloves garlic, chopped or grated
1 large fresh bay leaf
1 chili pepper -- red Fresno, Holland or cherry pepper, finely chopped
1/2 cup dry sherry
1 14-ounce can diced fire-roasted tomatoes or diced tomatoes with chilies
1/2 cup flat-leaf parsley, chopped
Freshly grated or shredded Manchego cheese, for topping
Yields: Serves 6
Preparation
Place stock and saffron in small pot. Bring to a boil then reduce heat to simmer and reduce the stock by half a cup to concentrate flavor, 15 minutes or so.
Place a pot of water on to boil for pasta. Once boiling, salt water and cook pasta to al dente.
Char peppers over stove burner or under broiler until skins blacken. Place in a bowl to cool and cover with plastic wrap. Once cool, peel, seed and chop.
Meanwhile, heat a drizzle of EVOO in large skillet over medium-high heat. Add chorizo and brown. Remove and reserve. Add chicken pieces to the skillet, season with thyme, salt and pepper, and brown. Remove to the plate with chorizo. Add another drizzle EVOO to the pan and the mushrooms. Brown mushrooms alone 5 minutes then add onions, garlic, bay and chili pepper. Season with salt and pepper and cook 10 minutes more. Deglaze the pan with sherry, then slide reserved chicken and chorizo back in. Add roasted red peppers, tomatoes, parsley and reduced stock.
Drain pasta and toss with sauce. Serve in shallow bowls with extra drizzle of EVOO on top and lots of Manchego cheese.
Grilled Chicken and Bacon and Mac N Cheese By Rachael Ray
Ingredients
6 slices good-quality smoky bacon, such as apple-wood smoked bacon
Salt and pepper
1 pound whole wheat, short-cut pasta
2 pieces skinless chicken breasts, lightly pounded
EVOO – Extra Virgin Olive Oil, for drizzling
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion, quartered lengthwise and very thinly sliced
2 rounded tablespoons flour
1/2 cup cloudy apple cider or chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Freshly grated nutmeg, to taste
1 1/2 cups shredded extra-sharp white cheddar cheese
1 cup shredded Gruyere cheese
Chopped flat-leaf parsley or celery greens, for garnish
Yields: Serves 4 to 6
Preparation
Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.
While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.
Salt and pepper
1 pound whole wheat, short-cut pasta
2 pieces skinless chicken breasts, lightly pounded
EVOO – Extra Virgin Olive Oil, for drizzling
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion, quartered lengthwise and very thinly sliced
2 rounded tablespoons flour
1/2 cup cloudy apple cider or chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Freshly grated nutmeg, to taste
1 1/2 cups shredded extra-sharp white cheddar cheese
1 cup shredded Gruyere cheese
Chopped flat-leaf parsley or celery greens, for garnish
Yields: Serves 4 to 6
Preparation
Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.
While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.
Chicken or Veal Sliders By Rachael Ray
Ingredients
3/4 cup Mexican honey, plus some for drizzling
3 tablespoons cider vinegar
2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs
4 bone-in, skin-on pieces chicken thighs
4 bone-in, skin-on drummers
Salt and pepper
Oil for frying, such as soy or canola
4 extra-large egg whites
3/4 cup cornmeal or fine breadcrumbs
1 cup flour
1 teaspoon baking powder
1 tablespoon ancho or medium-heat chili powder, a palmful
1/2 tablespoon smoked sweet paprika, half a palmful
1 teaspoon garlic powder, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon cumin, 1/3 palmful
1 teaspoon coriander, 1/3 palmful
1 lime, cut into wedges, for garnish
Yields: Serves 4-6
Preparation
Mix honey and vinegar in a bowl and add chicken. Toss to coat and marinate 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.
Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.
Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.
Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
Serve with lime wedges, honey for drizzling and assorted hot sauces, and a tomato, red onion and avocado salad alongside.
3 tablespoons cider vinegar
2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs
4 bone-in, skin-on pieces chicken thighs
4 bone-in, skin-on drummers
Salt and pepper
Oil for frying, such as soy or canola
4 extra-large egg whites
3/4 cup cornmeal or fine breadcrumbs
1 cup flour
1 teaspoon baking powder
1 tablespoon ancho or medium-heat chili powder, a palmful
1/2 tablespoon smoked sweet paprika, half a palmful
1 teaspoon garlic powder, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon cumin, 1/3 palmful
1 teaspoon coriander, 1/3 palmful
1 lime, cut into wedges, for garnish
Yields: Serves 4-6
Preparation
Mix honey and vinegar in a bowl and add chicken. Toss to coat and marinate 4 hours. Drain chicken pieces on paper towels and season with salt and pepper.
Heat 3 inches of oil in a large Dutch oven over medium-high heat. Oil should reach between 350°F and 375°F for frying.
Beat egg whites in a shallow dish. Combine cornmeal or breadcrumbs with flour, baking powder and spices.
Coat the chicken pieces in the egg whites then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear. Season hot chicken with a little extra salt as they come out.
Serve with lime wedges, honey for drizzling and assorted hot sauces, and a tomato, red onion and avocado salad alongside.
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