An easy version of a south-of-the-border classic “chilaquiles”—this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives and cheese.
This PHILADELPHIA 3-STEP Pumpkin Cheesecake recipe contains philadelphia cream cheese, honey maid graham pie crust, sugar, cool whip whipped topping, eggs and more.
This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.
Spicy beef. Shredded cheese. Hearty beans. Fresh lettuce and tomato and a dollop of sour cream atop a crispy tortilla. Can a recipe this tasty be better-for-you? Oh yes, it can.
Gotta eat? Check out our empanada. Filled with all the same cheesy-salsa goodness as the handheld version, this one comes together quickly and cuts like a pie.
This Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing recipe contains arborio rice, flank steak, edamame, canola oil, chicken broth and more.
Hearty stuffing and tangy BBQ sauce give this classic comfort food extra appeal. Plus, check out the ingenious prep technique that makes cleanup a breeze.
This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
