Cheddar-Beef Enchiladas

Cheddar-Beef Enchiladas (kraft - this may be similar to one already posted )
Prep Time: 20 min Total Time: 43 min Makes: 5 servings

items needed:
1/2 lb. extra lean ground beef
1/2 cup each chopped red and green peppers
2 cups TACO BELL® HOME ORIGINALS® Thick ‘N
Chunky Salsa, divided
1-1/4 cup KRAFT 2% Milk Shredded Sharp Cheddar
Cheese, divided
10 corn tortillas (6 inch)
2 Tbsp. KRAFT Light Zesty Italian Dressing

HEAT oven to 400°F.
BROWN meat with peppers in large nonstick skillet. Stir
in 1 cup salsa; simmer 5 min., stirring occasionally. Remove
from heat; stir in 1/2 cup cheese.
SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-
inch baking dish. Brush dressing lightly over both sides
of tortillas. Stack 4 tortillas; wrap in waxed paper. Microwave
on HIGH 20 to 30 sec. or just until warmed. Immediately
spoon 1/3 cup meat mixture down center of each
warm tortilla; roll up. Place, seam-sides down, over salsa
in dish. Repeat with remaining tortillas and meat mixture;
top with remaining salsa. Cover.
BAKE 20 min. or until heated through. Uncover; top with
remaining cheese. Bake, uncovered, 2 to 3 min. or until
cheese is melted.

Southwest Beef & Pepper Skillet

Southwest Beef & Pepper Skillet (Kraft again)
Prep Time: 10 min Total Time: 25 min Makes: 6 servings,
1-1/3 cups each

need:
1 lb. extra lean ground beef
1 can (14-1/2 oz.) beef broth
1 can (10 oz.) diced tomatoes and green chiles,
undrained
1 each large green and yellow pepper, thinly
sliced, then halved
2 cups instant white rice, uncooked
1-1/2 cups KRAFT 2% Milk Shredded
Cheddar Cheese

HEAT broiler.
BROWN meat in large ovenproof skillet. Stir in broth and
tomatoes; bring to boil.
ADD peppers and rice; stir. Cover; simmer on low heat 5
min. or until rice is tender.
TOP with cheese. Broil, uncovered, 2 to 3 min. or until
melted.

Salsa Cheddar Chicken

Salsa Cheddar Chicken (compliments Kraft)
Prep Time: 10 min Total Time: 40 min Makes: 4 servings

2 Tbsp. KRAFT Light Zesty Italian Dressing
4 small boneless skinless chicken breast
halves (1 lb.)
1 large green pepper, cut into thin strips
1 large tomato, chopped
1 cup salsa
1 cup KRAFT 2% Milk Shredded Mild
Cheddar Cheese
2 cups cooked brown rice


HEAT dressing in large skillet on medium heat. Add chicken;
cover. Cook 4 to 5 min. on each side or until lightly
browned. Remove from skillet; cover to keep warm.
ADD peppers to skillet; cook 5 min., stirring frequently.
Stir in tomatoes and salsa. Return chicken to skillet;
simmer, covered, on medium-low heat 10 min. or until
chicken is done (165ºF).
TOP with cheese; cook, covered, 4 to 5 min. or until
melted. Serve over rice.

Tri-colored stuffed peppers

also from kraft

Tri-Color Stuffed Peppers
Prep Time: 15 min Total Time: 55 min Makes: 6 servings, one
stuffed pepper half each

2 cups frozen BOCA Ground Crumbles
1 pkg. (10 oz.) frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS®
Thick ‘N Chunky Salsa
1-1/2 cups cooked instant brown rice
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
1 each: large red, yellow and green bell pepper,
cut lengthwise in half, seeds removed
1/2 cup water

HEAT oven to 400°F. Mix crumbles, corn and salsa in
large nonstick skillet. Cook on medium 5 min. or until
heated through, stirring frequently. Remove from heat.
Stir in rice and 1/2 cup cheese.
SPOON into pepper halves; place in 13x9-inch baking
dish. Pour water into bottom of dish; cover with foil.
BAKE 30 min.; sprinkle with remaining cheese. Bake,
uncovered, 10 min. or until cheese is melted.

Spinach and Bacon Mac n Cheese

compliments of kraft foods

Spinach-Bacon Macaroni & Cheese
Prep Time: 20 min Total Time: 40 min Makes: 6 servings

Ingredients needed :
3 cups medium shell macaroni, uncooked
1 pkg. (6 oz. ) fresh baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
1 pkg. KRAFT 2% Milk Shredded Cheddar Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Procedure:
HEAT oven to 350°F.
COOK macaroni as directed on pkg., adding spinach for
the last min. Cook bacon in large saucepan. Remove
bacon; save drippings in pan.
ADD flour to drippings; cook and stir until bubbly. Gradually
stir in milk. Bring to boil, stirring constantly; cook and
stir 3 to 5 min. or until thickened.
STIR in 1 cup Cheddar and Parmesan; cook and stir until
melted. Add bacon and macaroni mixture; mix well.
SPOON into 1-1/2-qt. casserole; top with remaining
Cheddar. Bake 20 min.