This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
A quick sauce made with ripe summer tomatoes and fresh herbs does double duty: It's in the savory filling and spooned over the golden-brown crust once baked. If freezing some of the calzones, you can either freeze the remaining sauce in a small zip-top plastic freezer bag, thaw in the microwave, and reheat or serve with your favorite lower-sodium marinara (we recommend Dell'Amore).
This Hot and Spicy Brittle recipe contains planters dry roasted peanuts, planters sliced almonds, sugar, light corn syrup, butter or margarine and more.
The ultimate nachos made with Tater Tots in place of corn chips, topped with gooey cheese sauce, charred tomato salsa, crisp chorizo, and fresh vegetables.
Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!
Use the showiest farmers' market or garden tomatoes in a dish that deliciously combines a favorite sandwich and a classic Italian salad, with a touch of corn and basil thrown in for extra summery flair.
Let your lasagna go Mexican by layering ground beef and sausage with corn tortillas, tomatoes, green chiles, enchilada sauce, and cheese. It's a convenient weeknight dinner that the kids will love as much as the grownups.
Canned beans and corn bread/muffin mix speed up the prep on this crowd-pleasing main dish that’s perfect for busy evenings and carry-in dinners. —Jill Pokrivka, York, Pennsylvania
