Points: 6 Servings: 4
4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Rotel (Diced Tomatoes with Green Chilies), drained
Sliced Green Onions
Pepper
Preheat oven to 400°F. Pound out the chicken breasts to flatten. Season each with a little pepper. Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink. Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits. Place into the oven and bake until the cheese has melted (about 5 minutes).
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Green Chili
1 Large Tomato diced
Pork Butt
12 chilies (remove skin and most of the seeds) - slice up
Water
1 tbs cumin
Toss in the crock-pot for 8-10 hours on high. Throughout the day, start shredding up the pork. Add flour to thicken the sauce to your liking in the last hour of cooking. Be sure you don't get clumps!
Pork Butt
12 chilies (remove skin and most of the seeds) - slice up
Water
1 tbs cumin
Toss in the crock-pot for 8-10 hours on high. Throughout the day, start shredding up the pork. Add flour to thicken the sauce to your liking in the last hour of cooking. Be sure you don't get clumps!
Taco Soup
1 Lb Hamburger
1/2 C Chopped onions
Brown and drain grease
1 sm.can chopped green chilis
1 sm can tomato paste
14 ox can diced tomatoes
1 can corn
3 cans assorted beans (kidney, pinto, black - drained and rinsed)
1 pkg taco seasoning
Add about 2 cans of water.
Put all in a crock-pot for the day or simmer on stove for at least 1 hour.
1/2 C Chopped onions
Brown and drain grease
1 sm.can chopped green chilis
1 sm can tomato paste
14 ox can diced tomatoes
1 can corn
3 cans assorted beans (kidney, pinto, black - drained and rinsed)
1 pkg taco seasoning
Add about 2 cans of water.
Put all in a crock-pot for the day or simmer on stove for at least 1 hour.
Fajita Seasoning
1 1/2 tsp cumin
1/2 tsp oregano
1/4 tsp salt
1/4 tsp red pepper
1/4 black pepper
1/8 tsp garlic
1/8 onion
Mix together and cook with sliced steak or chicken and peppers.
1/2 tsp oregano
1/4 tsp salt
1/4 tsp red pepper
1/4 black pepper
1/8 tsp garlic
1/8 onion
Mix together and cook with sliced steak or chicken and peppers.
Campbell's Beef Taco Bake Recipe
1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup Pace Thick & Chunky Salsa
1/2 cup milk
6 flour tortillas (8") or 8 corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese (4 ounces)
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400°F for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 cup Pace Thick & Chunky Salsa
1/2 cup milk
6 flour tortillas (8") or 8 corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese (4 ounces)
In medium skillet over medium-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400°F for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4.
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