br>2. Prepare Shells & Cheese Dinner following the package directions. While
HEAT oven to 400\u00b0F Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
STIR sour cream into prepared Dinner. Spoon 1/2 of Dinner mixture into 8-inch square baking dish; top with layers of meat mixture, 1/2 of Cheddar and remaining Dinner mixture. Cover.
BAKE 15 min.; top with salsa, remaining Cheddar and crushed chips. Bake, uncovered, 5 minute.
Prepare Velveeta dinner as directed.
Add chilies. Brown and drain meat.
Stir in taco seasoning and water. Bring to a boil. Reduce to simmer and simmer 15 minutes or until liquid is absorbed.
Add Velveeta dinner/chilie mixture to meat mixture. Place in 1 1/2-quart casserole. Bake 20 minutes at 350\u00b0.
Before serving, top with sour cream and chopped tomato.
Brown onion and ground beef.
Stir in tomato sauce.
Set aside.
Prepare Velveeta dinner as directed and add tomatoes. Place Velveeta mixture in 2-quart casserole.
Top with meat mixture.
Sprinkle potato chips on top.
Bake 30 minutes at 350\u00b0.
ender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking
Prepare cheese dinner according to the direction on the package.
Brown ground beef, onions and pepper.
Drain and add tomatoes.
Lay 1/2 the cheese dinner on bottom of dish that has been sprayed with Pam.
Layer 1/2 of beef mixture on top of this. Repeat layers.
Spoon soup over the top of the mixture. Sprinkle cheese on top if desired.
Bake at 375\u00b0 for 20 minutes or until soup bubbles.
Prepare dinner as directed on package.
Add remaining ingredients; heat thoroughly, stirring occasionally.
Makes 4 to 6 servings.
Heat 1 Tbsp. oil in skillet. Add chicken and cook until browned. Remove chicken. Add broth, 1/2 cup water and broccoli, stir, heat to a boil. Stir in rice and Velveeta. Top with chicken, cover and cook on low heat about 5 minutes or until cooked through. Gently stir until Velveeta is melted.
For each person, cut 2 rectangles of aluminum foil and lay cross ways.
In the center of the foil add potato, green pepper and onion.
Take ground beef.
Cube some Velveeta cheese.
Wrap ground beef around the cube of cheese to form a meatball.
This should make approximately 3 meatballs per individual.
Lay these on top of potatoes, green pepper and onion.
Top with 2 additional slices of Velveeta.
nto triangles.
With the Velveeta slice thin pieces of cheese
Spray large skillet with cooking spray. Add chicken; cook on medium high heat 5 minute or until chicken is cooked through, stirring occasionally.
Add shell macaroni, milk and water and stir. Bring to boil. Reduce heat to medium-low; simmer 10 minute Add broccoli and carrots; cover. Continue cooking 5 minutes. Remove from heat.
Stir in Velveeta cheese sauce until well blended.
ranslucent. Drain.
Cube the Velveeta cheese.
Combine the beef
Mix Velveeta, hot pepper sauce and chicken in large microwaveable bowl.
Microwave on high 5 minutes, or until Velveeta is melted, stirring after 3 minutes. (Microwaves vary, so check frequently).
Stir in remaining ingredients.
Serve with celery sticks, tortilla chips, or crackers.
Note: This can also be made in the crock pot. Also, you can eliminate the 'strings' on celery sticks by lightly peeling the celery with a vegetable peeler.
Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
Makes 20 servings, 2 T each.
Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.
onstantly.
Add chunks of Velveeta and allow to melt.
Take a 9 x 13-inch glass casserole dish and spray with Pam nonstick spray.
Mash ground beef into bottom of pan.
Peel potatoes, slice thinly and place over top of ground beef.
Slice onions in rings.
Place over potatoes.
Chop bell pepper and place over onions.
Pour water over entire casserole.
Top with 2 cups shredded Velveeta cheese.
Salt and pepper to taste.
Bake at 350\u00b0 for 45 minutes.
Serves 6.
Place vegetables and water into a large pot.
Simmer until tender, about 15 minutes.
While vegetables are cooking, and in a separate pot, make roux and milk mixture, using margarine, flour, seasonings and milk.
Add Velveeta.
Combine everything, then add parsley and tomatoes.
Heat to desired temperature.
Adjust seasonings.
Even better the next day.
In a medium skillet, brown, rinse and drain ground beef.
Prepare Ramen Noodle soup per directions on package, including adding the flavor packet.
Melt Velveeta cheese into the soup (you can add more or less, depending on how much you like cheese - I tend to use a bit more).
Stir beef into the soup/cheese mixture and add salt and pepper to taste.
Serve it up and enjoy!
Heat oil in large skillet; place in skillet washed, sliced potatoes (leave skin on potatoes if desired, otherwise peel and slice).
Cook on medium heat about 8 minutes.
Slice onion and add onion slices to potatoes; stir and continue to simmer.
Cut Velveeta into bite sized cubes and add to top of potatoes and onions.
Turn heat to low.
Slice sausage into small slices.
Add to top of mix.
Cover and cook until potatoes are done.
Preheat oven to
350\u00b0.
Brown beef and drain off excess fat. Grease pan
or
Pyrex
dish with Crisco.
Place crumbled beef in bottom of
dish.
Next
add
onion,
then
layer
with potatoes; next layer pork
and beans and then the tomato soup. Add salt and pepper over
top.
Bake for 1 to 2 hours or until potatoes
are cooked.
Remove
from
oven
and
place
sliced Velveeta cheese on top and return to oven until it melts.