(Family Features) Whether it’s long days at the office, calendars full of social commitments or evenings spent enjoying your little ones’ extracurricular activities, it’s easy to find yourself short on time to spend in the kitchen. Calling on quick and easy mealtime solutions can be just what your family needs to ensure dinners together are always on the menu.

Start with a versatile base ingredient that can be used in a variety of recipes from snacks and appetizers to main courses and sides. For example, you can add protein-packed Success Boil-in-Bag Tri-Color Quinoa to your pantry for a good source of fiber in meals to keep your family moving.

Enjoy its light, nutty flavor in a twist on Taco Tuesdays with these Baja Fish Taco Bowls, a deconstructed take on classic fish tacos that swap out the tortilla for quick-cooking quinoa mixed with nutrient-dense kale and drizzled with a zesty lime and yogurt crema. As a tasty way to encourage kiddos to eat fish and veggies, it can also help you add hearty whole grains to the weekly menu while savoring a lighter version of traditional Baja sauce.

These delicious, bite-sized Beef and Quinoa Meatballs provide a perfect meal prep option for families as they can be mixed and matched with your loved ones’ favorite sides from rice to steamed veggies. Adding quinoa to your meatballs is a quick upgrade of plant-based protein that adds flavor to every bite.

Baked in marinara sauce and topped with mozzarella cheese, they’re simple to put together before tossing in the oven for an easy weeknight solution. Another tasty hack: turn this dish into kid-friendly sliders by warming dinner rolls right alongside the meatballs.

Find more quick yet flavorful family meal ideas at SuccessRice.com.

Baja Fish Taco Bowls Recipe

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 2 bags Success Tri-Color Quinoa
• 2 tablespoons olive oil
• 4 white-fleshed fish fillets (5-6 ounces each)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 3/4 cup plain Greek yogurt
• 1 tablespoon lime zest
• 1 teaspoon lime juice
• 1/4 teaspoon ground cumin
• 4 cups packed baby kale
• 1 ripe avocado, halved, pitted, peeled and thinly sliced

1. Prepare quinoa according to package directions.
2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.
5. Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Beef and Quinoa Meatballs Recipe

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 4

• 1 bag Success Tri-Color Quinoa
• nonstick cooking spray
• 1 pound extra-lean ground beef
• 1 egg
• 1/4 cup grated carrot
• 1/4 cup finely chopped onion
• 2 tablespoons ketchup
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon dried thyme leaves
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley

1. Prepare quinoa according to package directions.
2. Preheat oven to 400 F. Coat large baking dish with nonstick cooking spray; set aside.
3. In large bowl, mix quinoa, ground beef, egg, carrot, onion, ketchup, garlic, soy sauce, salt, pepper, oregano and thyme.
4. Form mixture into walnut-sized meatballs and arrange on prepared baking sheet.
5. Bake approximately 20 minutes, or until cooked through and golden brown.
6. Spoon marinara sauce over top then sprinkle with cheese; bake 5 minutes, or until sauce is hot and cheese is melted.
7. Remove from oven and sprinkle with parsley.

Tip: Make sliders by slicing dinner rolls in half and placing meatballs on bottom halves. Cover with top halves of rolls and serve.

Source: Success Rice

(Family Features) Busy calendars loaded with holidays, celebrations, parties and reunions make spring a perfect time for gathering with family and friends. Plus, springtime itself is worth celebrating thanks to warmer temperatures and longer days. Making the most of those joyous occasions calls for a menu filled with variety to keep everyone coming back for more.

Few options say “variety” quite like this Epic Taco Party Feast from Ericka Sanchez, creator of “Nibbles and Feasts.” Pay homage to Hispanic-style culinary and cultural traditions by loading your table with an array of family favorites like taquitos, tacos, rice, guacamole, pico de gallo and more. Add in the wholesomeness of Real California dairy like Cotija and Queso Fresco cheeses and cremas for a top-notch feast.

Elevating your dishes starts with these delicious options, but freestyling the menu is what truly makes it your own. Mix up proteins based on your loved ones’ preferences from carne asada and carnitas to shredded chicken and meatless options. Sprinkle, drizzle and layer cheeses according to your own cravings then finish with a range of toppings for customized classics.

Creating a taco and taquito table in your own style doesn’t just give your crowd what they crave; it also celebrates the people, culture and delicious dairy that goes into favorite foods while encouraging guests to connect through food and flavor. Make your own memories this spring by looking for the Real California Milk seal on cheese and dairy brands, which means you’re supporting family farmers by using quality, sustainably sourced dairy to foster family moments.

Find the full recipes, instructions and more ways to celebrate with food at RealCaliforniaMilk.com.

Epic Taco Party Feast

Recipe courtesy of Ericka Sanchez (@nibblesnfeasts) on behalf of Real California Milk

Top Row, Left to Right:

• Cheese taquitos
• Salsa verde
• Real California Cotija Cheese, crumbled
• Pico de gallo
• Potato taquitos
• Real California Queso Fresco, crumbled
• Real California Crema
• Tequila with chili salt (optional)

Middle Row, Left to Right:

• Carne asada tacos
• Real California Queso Fresco, crumbled
• Chicken street tacos
• Real California Chipotle Crema
• Carnitas tacos with hard shells

Bottom Row, Left to Right:

• Real California Cotija Cheese, crumbled
• Real California Crema
• Mexican rice
• Carne asada tacos
• Guacamole

1. To assemble top row: Place cheese taquitos in pan, salsa verde in bowl, Cotija cheese in bowl, pico de gallo in bowl, potato taquitos on plate and Queso Fresco in bowl. Garnish potato taqitos with pico de gallo, guacamole, Queso Fresco and crema. Optional: Add tray with tequila, cups and chili salt.
2. To assemble middle row: Place carne asada tacos on plate, queso fresco in bowl, chicken street tacos on plate, chipotle crema in bowl and carnitas tacos on serving tray.
3. To assemble bottom row: Place Cotija cheese and crema in bowls, potato taquitos on serving tray, Mexican rice in bowl, carne asada tacos on plate and guacamole in bowl.

Photo courtesy of Ericka Sanchez (@nibblesnfeasts)

Source: Real California Milk

(Family Features) Liven up your mealtime routine with the fresh global flavors of an at-home fiesta for a memorable way to rethink your menu. With nearly countless ways to spice up the kitchen using inspiration from around the world, it’s easy to find something new and exciting.

For example, these Sloppy Joe Mini Tacos from “The New York Times” bestselling cookbook author Stephanie Banyas offer a true flavor fusion. The lively blend of ground turkey or pork chorizo, cheeses, spices and veggies pop when combined with the high-quality ingredients of Fresh Cravings Salsa.

These boldly flavored salsas are made with vine-ripened tomatoes, crisp onions, zesty peppers and spices. Plus, they’re never cooked or pasteurized, meaning you’re enjoying a vibrant dip that’s never soggy or dull. Available in a range of heat levels among restaurant style, chunky and pico de gallo, they complement any at-home fiesta.

“This is the ultimate mashup of two school lunch favorites: Sloppy Joes and Tacos,” Banyas said. “It includes some serious attitude thanks to Fresh Cravings Salsa’s hearty blend of diced tomatoes, onions, fragrant cilantro and Anaheim and Serrano chili peppers.”

Visit freshcravings.com for more ways to spice up your at-home fiesta.

Watch video to see how to make this recipe!

Sloppy Joe Mini Tacos

Recipe courtesy of Stephanie Banyas
Yield: 12-15 tacos

• 1          container (16 ounces) Fresh Cravings Restaurant Style Salsa (mild or medium)
• 3          tablespoons ketchup
• 2          tablespoons yellow, brown or Dijon mustard
• 2          teaspoons Worcestershire sauce
• 2          heaping tablespoons light brown sugar
• 2          tablespoons vegetable oil
• 8          ounces ground turkey or pork chorizo
• 8          ounces 90% lean ground chuck or turkey
• salt, to taste
• freshly ground black pepper, to taste
• 1/4       cup water
• 15        tortillas
• 1/4       cup finely chopped fresh cilantro leaves
• 1          cup crumbled cotija cheese
• 1          cup shredded Mexican blend cheese (optional)
• 1/2       red onion, thinly sliced, soaked in ice water 30 minutes and drained

Avocado Mash:

• 1          ripe Haas avocado, halved, pitted and removed from skin
• 2          tablespoons finely diced red onion
• 1/2       lime, juice only
• salt, to taste
• pepper, to taste

1. Preheat oven to 300 F.
2. In blender or food processor, process salsa until smooth. Remove 1/2 cup processed salsa and set aside for garnish.
3. In medium bowl, mix remaining salsa, ketchup, mustard, Worcestershire sauce and brown sugar until combined.
4. In large saute pan over high heat, heat oil until it begins to shimmer. Add chorizo and ground meat; season with salt and pepper, to taste. Cook, breaking up meat with wooden spoon, until golden brown and just cooked through, about 8 minutes.
5. Add salsa mixture and water; bring to boil, reduce heat to medium and cook, stirring occasionally, until mixture thickens, about 10 minutes. Taste for seasoning.
6. Wrap tortillas tightly in foil and heat in oven 10 minutes. Remove and keep wrapped tightly until ready to serve.
7. To make avocado mash: In medium bowl, coarsely smash avocado halves with fork. Add onion and lime juice then season with salt and pepper, to taste, and gently mix to combine.
8. Place tortillas on flat surface, top each with meat mixture and garnish as desired with reserved salsa, avocado mash, cotija, Mexican cheese and sliced red onion.

Source: Fresh Cravings

(Family Features) Combine the best of both worlds this summer with an ethnic favorite straight off the grill. These Asian Carne Asada Tacos require less than half an hour of prep and cook time for a quick, easy family meal.

Skirt steak is marinated in a NAKANO Seasoned Rice Vinegar-based marinade for a unique, delicious flavor combination before hitting a hot grill then layering in tortillas with your desired garnishes.

Find more flavorful ways to put an Asian twist on your summer dishes at nakanoflavors.com.

Watch video to see how to make this recipe!

Asian Carne Asada Tacos

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 6

• 1 1/2    pounds beef skirt steak
• 1/2       cup NAKANO Seasoned Rice Vinegar
• 2          tablespoons sugar
• 2          teaspoons sambal oelek (Asian chili garlic sauce)
• 1/2       teaspoon kosher salt
• 1/4       cup soy sauce
• 2          tablespoons olive oil
• 2          teaspoons ancho chili powder
• 1/2       teaspoon ground cumin

Pickled Onions:

• 1/4       cup water
• 1          medium red onion, halved, thinly sliced

• corn tortillas, warmed
• roasted tomato or tomatillo salsa
• cilantro sprigs
• sliced avocados
• thinly sliced radishes

1. Using fork, pierce steak at 1/2-inch intervals. In large bowl, whisk vinegar, sugar, sambal oelek and salt. Reserve 1/4 cup mixture for later use. Add soy sauce, oil, chili powder and cumin to remaining vinegar mixture. Add steak; turn to coat. Let stand 10 minutes to marinate.
2. To make pickled onions: In medium microwaveable bowl, combine water and reserved vinegar mixture. Microwave 2-3 minutes, or until hot. Add onions, submerging in vinegar mixture. Let stand at room temperature until cool.
3. Preheat grill to high heat. Grill steaks 1-2 minutes on each side, or until medium rare. Let stand 5 minutes before slicing against grain into thin strips.
4. Serve with tortillas, salsa, pickled onions, cilantro, avocado and radishes.

Source: Nakano

(Family Features) Adding nutrition to meals is all about the ingredients you include. The next time you’re looking to add nutrients to your recipes, consider adding an ingredient like pecans, The Original Supernut, which are versatile and easy to add to meals and snacks.

Visit americanpecan.com for more nutritional information and recipe ideas.

Source:  American Pecan Council

(Family Features) Seafood can make for a healthy addition to diets, particularly for children. It improves body and brain function, and studies conducted by “Pediatrics” and the “American Journal of Clinical Nutrition” have linked seafood to reduced risks of heart disease and allergic conditions like asthma.

In fact, the United States Department of Agriculture suggests making seafood part of healthy diets and its 2015-2020 Dietary Guidelines for Americans recommend putting it on menus at least twice a week.

While there are common complaints, such as “my kids won’t like it” or “I don’t know how to prepare it,” these tips can help make it quick, easy and affordable to add nutritious seafood to your family’s menu.

• Start with shrimp. Shrimp is one of the most popular types of seafood in the United States. Try shrimp warm or cold as a snack, appetizer or main course. It’s versatile and can be sauteed, broiled, boiled, grilled or baked.
• Make it fun. Consider putting healthy fish like wild cod, salmon or pollock into fun foods like tacos or burgers.
• Buy frozen. Fish is now flash frozen at sea to lock in freshness. Frozen seafood meals add convenience and help cut down on waste because what you don’t use can go back in the freezer.
• Cook with your kids. If your kids don’t think they like seafood, have them help with dinner. Cooking with kids can help develop healthier long-term habits and a more adventurous palate. It also helps improve motor functions and confidence. In fact, a study published in “Pediatrics” shows getting children involved in meal preparation may increase their enjoyment of healthy foods.
• Pick the right products. To create a family-friendly menu, consider an option like Aqua Star’s Cutting Board meal kits, a selection of 10 recipes that include everything a family needs to prepare a tasty, healthy meal. Selections include tacos, flatbreads and comfort favorites. With pre-portioned ingredients for quick preparation and cleanup, they make it easy for parents and kids to create their own restaurant-quality meals.
• Eat at home. Eating out often can drive unhealthy eating habits and strain family budgets. Seafood is easy and convenient to make, whether you use a simple recipe like these Chipotle Shrimp Street Tacos or choose a convenient meal kit, and can help you spend more time together at the dinner table.

Find more tips and recipes to add seafood to your family’s table at aquastar.com.

Chipotle Shrimp Street Tacos

Total time: 20 minutes
Servings: 2

• 1          Aqua Star Chipotle Shrimp Street Tacos Meal Kit, including:
• creamy ancho chili sauce
• Aqua Star shrimp
• chipotle seasoning
• spinach
• corn
• roasted tomato
• white corn tortillas

• 2          teaspoons cooking oil, divided

1. Submerge unopened sauce packet in bowl of water to thaw.
2. In large skillet, heat 1 teaspoon oil; add shrimp and cook 6-8 minutes. Drain excess fluid and add chipotle seasoning.
3. In medium skillet, heat remaining oil; add spinach, corn and roasted tomato. Cook 4-5 minutes until water is evaporated; set aside.
4. In microwave, warm tortillas in moist paper towel 30 seconds.  
5. To build tacos, fill two tortillas with shrimp and vegetables then top with sauce.

Photo courtesy of Getty Images (family eating)

Source:  Aqua Star

(Family Features) As a physical representation of cultures and regions from around the world, food can be more than just sustenance – it can connect you and your kitchen to faraway places. Whether you have opportunities to travel the globe or prefer to stick closer to home, foods can bring the heritage of other countries right to your own plate.

To take your own taste tour of the globe, consider these plant-based recipes including Sabra Hummus. More than just a dip, hummus can serve as a canvas for a variety of flavors. Working as a transformative ingredient to elevate nearly any dish, hummus is an ideal base for exploring a world of flavor in your kitchen. 

For example, these Vegetarian Spicy Noodles combine angel hair pasta and a soy-hummus sauce that’s creamy and rich with distinct Thai flavors. Chipotle Hummus and Mushroom Tacos provide a meatless version of a south-of-the-border favorite with a rich umami base topped with fresh cabbage and lime. 

Visit Sabra.com to discover the many ways that hummus can be more than a dip.

Vegetarian Spicy Noodles

Prep time: 10-15 minutes
Cook time 10-15 minutes
Servings: 2

Sauce:

• 4          tablespoons soy sauce
• 2          tablespoons sugar
• 1/2       cup water
• 6          tablespoons Sabra Supremely Spicy Hummus, plus additional for garnish

• 4          quarts water
• 3          ounces dry angel hair pasta
• 1          tablespoon minced fresh garlic
• 2          cups thinly sliced bell pepper
• 1          cup thinly sliced cherry tomatoes
• 1          tablespoon thinly sliced Thai basil, divided
• 1          tablespoon sliced scallions, divided

1. To make sauce: In large frying pan over medium heat, cook soy sauce, sugar, water and hummus 1-2 minutes until hot and mixed together.
2. To make noodles: Bring water to boil.
3. Add pasta to boiling water and cook 5 minutes, or until tender. Strain noodles.
4. Add garlic, bell peppers and cherry tomatoes to sauce. Let simmer 2 minutes. Add noodles and mix to fully coat noodles, 1-2 minutes. Add 1/2 tablespoon basil and 1/2 tablespoon scallions; reserve remainder for garnish.
5. Place noodles in bowls and top with hummus and remaining basil and scallions.

Chipotle Hummus and Mushroom Tacos

Prep time: 10-15 minutes
Cook time: 10 minutes
Servings: 2

Chipotle Hummus:

• 6          tablespoons Sabra Classic Hummus
• 1/2       teaspoon ground chipotle, dried

Slaw:

• 1/4       cup finely shredded purple cabbage
• 1/2       teaspoon chopped fresh cilantro
• 1/4       teaspoon lime juice
• 1/8       teaspoon salt

Mushrooms:

• 1/2       tablespoon olive oil
• 8          ounces sliced mushrooms (brown or white)
• 1/4       teaspoon salt
• 1/8       teaspoon black pepper
• 4          small tortillas (corn or flour)
• 1/2       ounce feta cheese (optional)

1. To make chipotle hummus: In small bowl, mix hummus and ground chipotle; set aside.
2. To make slaw: Cut cabbage into quarters to easily remove core; thinly slice. In small mixing bowl, combine cabbage, cilantro, lime juice and salt. Using clean hands, crunch or squeeze together ingredients to bruise cabbage and incorporate.
3. To make mushrooms: In large frying pan, heat olive oil over high heat. Add mushrooms, salt and pepper. Cook about 6 minutes until all sides of mushrooms are browned. Remove mushrooms from pan.
4. Using hot pan, add tortillas one at a time to warm up, about 20 seconds on each side.
5. Spread tortillas with chipotle hummus. Place hot mushrooms in centers of tortillas. Top with slaw and feta cheese, if desired.

Source: Sabra

Fried, grilled, baked or slow-cooked, game day dishes come in all flavors and textures so everyone comes out a winner. Try these classic ideas and new spins to take your home-gate to the next level.

• Chicken Wings – Bone-in or boneless, skin on or skin off, buffalo or barbecue-glazed, chicken wings are chef’s choice for a handheld party pleaser. With nearly endless ways to prepare them, they’re a game day staple for parties of all sizes.
• Pizzas – While delivery (or carryout) from a local restaurant is likely to be more common, creating a homemade pizza is as simple as rolling out dough, layering sauce and cheese then finishing with personalized toppings. If you’re in charge of a smaller, more manageable group, you can even try personal-sized pies for maximum customization.
• Barbecue – Ribs, pulled pork, brisket and slow-smoked barbecue of all varieties may take more preparation but almost always ends with a happy fan base. Keep in mind that you’ll need to plan further in advance for longer cook times, but larger cuts of meat like pork shoulder help feed larger groups.
• Veggie Trays – Not every game day dish has to include heavy foods or sticky fingers. An assortment of carrots, broccoli, cauliflower, peppers and more paired with ranch or blue cheese dressings makes for a more nutritious appetizer ahead of the main course.
• Dips – If you’re looking for help from attendees, look no further than chips and dips for ways guests can lend a hand. Because they’re usually simple to make and easily portable, your fellow fans can bring along any combination of their choosing from buffalo chicken dip and tortilla chips to crackers and hummus.
• Sliders and Sandwiches – The combinations are just about endless for sliders with many variations of meats, cheeses, spreads and more. Keep your menu simple by choosing one type of bread, 1-2 meats and 1-2 cheeses to avoid going overboard. Guests can always add their own touches when it’s time to dig in.
• Walking Tacos or Nachos – Another personalized snack, walking tacos are an easy crowd-pleaser – all they take are taco shells and tortillas along with an assortment of your usual toppings: meat, cheese, sour cream, beans, guacamole, black olives, jalapenos and anything else your guests desire. Just line up the ingredients in separate bowls for DIY dining, and for a secondary option, provide tortilla chips to create nachos instead.

Find more game day recipes and ideas at Culinary.net.

Photo courtesy of Getty Images

(Family Features) Creating a nutritious family dinner doesn’t have to mean sacrificing favorite dishes. For a healthier take on a traditional ethnic meal, these Blended Tacos involve blending ground beef with mushrooms before adding your desired toppings. Find more recipes at Culinary.net.

Watch video to see how to make this recipe!

Blended Tacos

Recipe courtesy of the Mushroom Council
Yield: 12 tacos

• 1          teaspoon chili powder
• 1/4       teaspoon garlic powder
• 1/4       teaspoon onion powder
• 1          teaspoon ground cumin
• 1          teaspoon salt
• 1/2       cup water
• 1          teaspoon vegetable oil
• 1          pound button mushrooms, finely chopped
• 1          pound 80 percent lean ground beef
• 12        crunchy taco shells, warmed
• 2          cups grated cheddar cheese (optional)
• 1          large tomatoes, diced (optional)
• 1          head iceberg lettuce, shredded (optional)

1. In small bowl, mix chili powder, garlic powder, onion powder, cumin and salt. Stir in water and set aside.
2. In large skillet over medium-high heat, heat oil. Add chopped mushrooms and ground beef and cook thoroughly, about 7-10 minutes. Carefully drain excess grease, if necessary.
3. Add seasoning mixture to mushroom-meat mixture and stir to combine. Bring to simmer and cook 3-5 minutes.
4. To assemble, add about 1/4 cup mushroom-meat mixture to bottom of each taco shell. Layer shells with cheese, tomatoes and lettuce, if desired.

Source: Culinary.net

(Family Features) Cinco de Mayo is a fun and festive holiday that's celebrated with music, dancing, family and delicious food. To bring great Mexican flavors to your fiesta, take a lesson from Maria Conception Jacinta Dominguez Ortega - also known as Mama Ortega.

In the 1800s, Mama Ortega created a loving home for her 13 children, and it centered around a tiny kitchen. From her small charcoal-burning stove, Mama created memorable meals her family loved. Everything for each meal was homegrown, handpicked and homemade.

You may not be able to grow your own ingredients, but you can take advantage of the way Mama did things - through authentic ingredients such as the line of Ortega Mexican Foods products. Fire-roasted chiles, authentic taco seasonings, crisp taco shells made with whole kernel corn and America's number one taco sauce are just a few of the ways that Ortega brings authentic Mexican flavor and fun to your family's dinner table.

For more delicious Mexican recipes to enjoy on Cinco de Mayo - or any day - visit www.ortega.com.

Slow-Cooked Shredded Beef Tacos

Prep Time: 12 minutes
Start to Finish: 6 hours
Makes: 6 to 8 servings

• 1 1/2 pounds beef chuck roast
• 1 medium onion, sliced
• 1 cup water
• 1 Ortega Grande Taco Dinner Kit
• 1 can (4 ounces) Ortega Diced Green Chiles
• Optional toppings: shredded lettuce, chopped tomato, shredded mild cheddar cheese, sour cream

1. Place beef and onion in 4-quart slow cooker. Combine water and seasoning mix from kit in small bowl. Pour over beef and onion. Cover and cook on LOW 6 to 8 hours or until fork tender.
2. Transfer beef to cutting board; shred beef with two forks. Place in large bowl. Stir in taco sauce from kit and chilies.
3. Fill warmed taco shells and tortillas from kit with beef mixture. Top with cheese sauce from kit. Garnish with desired toppings.

Smothered Beef and Bean Burritos

Prep Time: 10 minutes
Start to Finish: 40 minutes
Makes: 10 burritos

• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 can (10 ounces) condensed cheddar cheese soup
• 1/2 cup sour cream
• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 onion, diced
• 3/4 cup water
• 1 Ortega Soft Taco Kit
• 1 cup Ortega Refried Beans
• 2 tablespoons chopped fresh cilantro
• 1/4 cup diced tomato

1. Preheat oven to 350°F. Lightly coat 13 x 9-inch baking dish with nonstick cooking spray. Combine soups and sour cream in small bowl; set aside.
2. Heat oil in skillet over medium-high heat. Add beef and onion. Cook and stir 5 minutes or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix from kit. Cook and stir 3 minutes. Stir in refried beans.
3. Wrap tortillas from kit with clean, lightly moistened cloth or paper towels. Microwave on HIGH (100% power) 1 minute, until hot and pliable.
4. Divide beef mixture evenly among tortillas. Fold ends of tortilla to middle, then roll tightly around mixture. Place in baking dish, seam side down. Repeat with remaining tortillas.
5. Spread soup mixture evenly over tortillas. Bake 22 to 25 minutes or until heated through. Garnish with taco sauce from kit, cilantro and tomatoes.

Easy Empanadas

Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 12 empanadas

• 1 cup prepared refrigerated barbecue shredded pork
• 2 tablespoons Ortega Taco Sauce, any variety
• 1 tablespoon Ortega Fire-Roasted Diced Green Chilies
• 1 can (12-count) refrigerated biscuits
• 1 egg, well beaten
• 1 cup black bean and corn salsa

1. Preheat oven to 375°F. Mix pork, taco sauce and chilies in small bowl.
2. Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
3. Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.

Chili Con Queso Dip

Prep Time: 3 minutes
Start to Finish: 15 minutes
Makes about 3 cups

• 1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
• 1 cup Ortega Thick and Chunky Mild Salsa
• 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
• 1 package (10 count) Ortega Tostada Shells or 1 package (12-count)
• Ortega Taco Shells, broken into pieces
• Additional Ortega Fire-Roasted Diced Green Chiles (optional)
• Chopped tomatoes (optional)

1. Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.
2. Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.

Chocolate Chile Brownies With Spiced Frosting

Prep Time: 10 minutes
Start to Finish: 1 hour
Makes: 9 servings

Brownies

• 1 package (18 to 19 ounces) brownie mix, plus ingredients to prepare mix
• 1 can (4 ounces) Ortega Diced Green Chiles, undrained

Frosting

• 1 cup powered sugar
• 1 tablespoon Ortega Chili Seasoning Mix
• 1 1/2 to 2 tablespoons milk

1. Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over sides of pan; lightly coat with nonstick cooking spray.
2. Prepare brownies according to package directions. Stir in chilies; mix until well blended. Pour into prepared baking pan. Bake 25 to 30 minutes, or use time recommended on package. Cool on wire rack. Using foil "handles," remove from pan.
3. Blend powdered sugar and seasoning mix in small bowl. Stir in milk, adding more if necessary, until desired consistency. Spread on brownies. Slice and serve.

Source: Ortega