If I want to REALLY impress, this is a party appetizer that always works! Need romance? Serve a couple with Filet Mignon for Surf-n-Turf - it doesn't get much better than this!
What do you call a casserole filled with corn and chicken and fresh peppers layered with tortillas, salsa, sour cream and cheese? We call it one of our faves. You will too.
This is the best baked ziti I have ever tried...and I have tried a lot. This is from the March 2009 issue of Cook's Illustrated and has been thoroughly tested by them.
These enchiladas get their Southwest flavor from our Philly Santa Fe Blend Cooking Creme. Who knew it was so easy to create saucy, authentic-tasting Tex-Mex?
Fresh zucchini and yellow squash are the base of this cheesy, eggy bake. Our step-by-step video makes prep a breeze, so you can get back to savoring your summer evening.
These double-decker pizzas use tortillas, refried beans, taco-seasoned ground beef and Cheddar in place of Italian ingredients for authentic Southwest flavor.
Serve omelets to hungry brunch-seekers without flipping (out) over a hot stove. The oven does the work while bacon, cheese and tomato salsa add the flavor.
