ragrant.
Stir in the chicken, taco seasoning, tomatoes, and green
In large saucepan, boil chicken, onion, salt and pepper in water over medium heat until chicken is done and onion is clear. Remove chicken from water and cut in 1-inch cubes.
Return chicken to boiling water.
Cut tortillas into 2-inch triangles and drop in boiling mixture.
Reduce heat to simmer.
Cook for 10 minutes, stirring often.
Stir in remaining 7 ingredients one at a time, stirring after each addition.
Remove from heat after cheeses are melted.
Serve immediately in soup bowls with Old El Paso Nachips.
Place chicken in greased 9 x 13-inch pan; pour melted oleo over all and sprinkle with all spices.
Bake at 375\u00b0 for 2 hours covered; uncover and bake 1/2 hour more.
Remove from oven; sprinkle with crumbled nacho cheese Doritos; add Old El Paso sauce, onion and olives and top with cheese.
Put back into oven until cheese melts, about 10 minutes.
Use 3/4 of cheese in filling.
Heat tortillas.
Fill and fold. Place in greased dish.
Pour Old El Paso enchilada sauce (hot or mild) over top.
Put remaining cheese on top and bake at 350\u00b0 for 30 minutes.
Cover with aluminum foil.
Spray 5-quart slow cooker with cooking spray; add onion slices.
In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
Spoon pork mixture onto ...
Lightly brush each tortilla with melted butter.
Spread cheese dip over 1 tortilla to within 1/2 inch of edges.
Sprinkle with bacon and chilies.
Top with second tortilla.
Place stacked tortillas on microwave-safe plate.
Microwave on High (100%) power for 1 1/2 minutes.
Cut into wedges.
Serve with Old El Paso Thick 'n Chunky salsa or picante, if desired.
Makes 1 quesadilla.
In a medium bowl, mix together refried beans, green chilies, and taco seasoning mix.
Spread on a 12-inch round serving platter.
Blend avocados, lemon juice, and 1/2 cup taco sauce until smooth.
Spread on top of refried bean mixture.
Spread sour cream on top of avocado mixture.
Top with shredded cheddar cheese, shredded lettuce, diced tomato, olive slices, and taco sauce.
Serve with tortilla chips.
Prepare ground beef according to directions on seasoning mix package.
Preheat oven to 350\u00b0.
Place tostada shells on baking sheet.
Warm in oven for 5 to 7 minutes.
Prepare all ingredients.
In a medium bowl, carefully mix all ingredients.
Makes 2/3 cup.
Remove wrappers from tamales; cut tamales in thirds and 6 inches half diagonally. Mix in 1 1/2-quart casserole the tamales (cut in thirds), corn, sausages and soup. Bake, uncovered, at 350\u00b0 for 35 to 40 minutes. Top casserole with remaining tamales and cheese. Heat until cheese melts.
Mix all the vegetables together with the oil.
Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
Bake in the oven for approximately 25 minutes or until vegetables are tender.
Combine the Old El Paso cheese and salsa with Rotel
(do not drain) into a saucepan or crock pot, using low heat.
1st Layer:
2 cans Old El Paso bean dip.
Cook ground meat in a skillet; drain.
In an oblong baking dish, spread refried beans on bottom; spread the meat on top of beans.
Spread Old El Paso salsa over meat; sprinkle cheese.
Bake for approximately 30 minutes at 350\u00b0.
Let cool.
Spread the sour cream over top and garnish with black olives.
Serve as a meal with tortillas or as a dip with nacho chips.
Brown and drain hamburger.
Add 3/4 cup water and 1 package of Old El Paso seasoning mix.
Put in a long pan.
Brown ground beef and onions and drain off fat.
Stir in soup, enchilada sauce, milk and 3/4 of the shredded cheese.
Bring to a boil.
Remove form heat and add 1/2 bag of chips.
Stir well and pour into casserole dish.
Add remaining cheese on top.
Bake at 350\u00b0 for 1 hour.
Serve with Old El Paso refried beans.
Saute onion and mushrooms.
Brown ground beef.
Cook Ro-Tel or Old El Paso sauce until it thickens a little bit; then cut up cheese and add.
When cheese is melted, add onion and mushroom mixture.
Drain ground beef and add.
Mix well and serve.
*Buy more than one can of Old El Paso mild enchilada sauce.
ooked, stirring frequently. Drain. Add Old El Paso Taco Seasoning Mix, water, and
In 12-inch skillet, heat oil over medium-high heat. Add onion and chicken; cook about 1 minute or until onion is tender. Stir in remaining sauce ingredients. Heat to boiling. Reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
Spoon chicken mixture into taco shells; top with remaining ingredients.