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King’s Choice Spicy Sausage Nachos
King’s Choice Spicy Sausage Nachos
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 15 people
Ingredients
- 2 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
- 14 oz Ricos Nacho Chips
- 1 lb cooked sausage
- 1 cup diced tomatoes & green chilies or salsa
Instructions
- In a skillet brown sausage and drain.
- Combine Ricos Aged Condensed Cheddar Cheese Sauce, cooked sausage and diced tomatoes & green chilis in a 5-6 qt slow cooker.
- Cover and cook on high heat until desired temperature is reached.
- Stir periodically.
- Reduce to low heat to keep warm.
- Arrange Ricos Nachos Chips on a plate.Spoon cheese on nachos and add toppings.
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Ricos Original Nacho Chips
Amber Chili con Ricos
Amber Chili con Ricos
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 10 people
Ingredients
- 1 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
- 12 oz Alamo Amber Lager
- 1 lb ground beef
- 1 lb pork sausage
- 28 oz crushed tomatoes
- 28 oz black beans drained & rinsed
- 1 cup diced onion
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp Mexican Oregano
- 1 tbsp chopped cilantro
Instructions
- Sauté onions, garlic, beef and sausage in a pot on medium high heat.
- Lower heat and add tomato paste, crushed tomatoes and spices and stir occasionally.
- Add Alamo Amber Lager beer and bring to a simmer until chili becomes thick.
- Add black beans and Ricos Cheese Sauce and mix until combined.
- Garnish with chopped cilantro.
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Ricos Original Nacho Chips
Roy “Big Country” Nelson’s Fighter Nachos
Roy “Big Country” Nelson’s Fighter Nachos
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 people
Ingredients
- 1 15oz can Ricos Gourmet Nacho Cheese Sauce
- 1 14oz bag Ricos Nacho Chips
- 1 lb ground bison
- 1 tbsp garlic powder
- 1 tbsp Garlic Jalapeno Seasoning
Instructions
- In a bowl mix seasonings into the ground bison until well blended.
- In a slightly oiled skillet brown ground bison until thoroughly cooked and drain.
- Heat Ricos Gourmet Nacho Cheese Sauce in a small pot over medium heat or microwave safe bowl on High for 1-2 mins stirring every 30 seconds until desired heat is reached.
- Layer Ricos Nacho Chips on a platter, top with Ricos Gourmet Nacho Cheese Sauce and seasoned Bison and repeat.
- Serve with sliced jalapenos or any of your favorite toppings like Guacamole, Pico de Gallo or Sour Cream.
Video
Notes
Ricos Gourmet Nacho Cheese Sauce
Ricos Original Nacho Chips
Roy “Big Country” Nelson
Roy “Big Country” Nelson is an America MMA fighter competing in the heavyweight division of Bellator MMA. He is a UFC The Ultimate Fighter Champion, IFL Grand Prix Champion and 3-Time IFL Champion. He is also a proud family man, and a dedicated Ricos Brand Ambassador.
King’s Choice Spicy Sausage Dip
King’s Choice Spicy Sausage Dip
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 15 people
Ingredients
- 2 15 oz Ricos Aged Condensed Cheddar Cheese Sauce
- 14 oz Ricos Nacho Chips
- 1 lb cooked sausage
- 1 cup diced tomatoes & green chilies or salsa
Instructions
- In a skillet brown sausage and drain.
- Combine Ricos Aged Condensed Cheddar Cheese Sauce, cooked sausage and diced tomatoes & green chilis in a 5-6 qt slow cooker.
- Cover and cook on high heat until desired temperature is reached.
- Stir periodically.
- Reduce to low heat to keep warm.
- Serve with Ricos Nacho Chips.
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Ricos Original Nacho Chips
Chili Dog Queso Dip
Chili Dog Queso Dip
Cook Time45 mins
Servings: 8 - 10 servings
Ingredients
- 1 can Chili Sauce
- 1 15 oz can Ricos Gourmet Nacho Cheddar Cheese Sauce
- 1 10 count crescent roll dough
- 1 package cocktail wieners
- 1 8 oz package cream cheese softened
- 1/4 cup shredded cheddar cheese
- diced scallions garnish
Instructions
- Preheat oven to 350 ºF
- Open the crescent roll dough package. Cut each triangle into 3 strips. Roll each wiener with the dough slices. Place side by side in a seasoned cast iron skillet forming a wreath. Brush with olive oil.
- In a medium sized bowl mix cream cheese, Chili Sauce and 1 cup of Ricos Gourmet Nacho Cheese Sauce.
- Pour into the center of the skillet.
- Top with shredded cheddar and bake for 20 minutes or until dip starts to bubble.
- Let cool for 5-7 minutes.
- Garnish with chopped scallions and serve.
Notes
Cheesy Stuffed Tomatoes
Cheesy Stuffed Tomatoes
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Servings: 4 People
Ingredients
- 1 cup mushrooms
- 12 Tomatoes
- 1 tsp avocado oil
- 1 medium onion diced
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can Ricos premium cheddar cheese sauce
Instructions
- In a medium skillet over medium heat, cook hamburger and diced onion. Cook until meat is brown and onions are soft. Season as desired with salt and pepper.
- Add the optional mushrooms and cook until warm.
- Drain any fat, then add taco seasoning according to package directions.
- Set aside.
- Prepare the tomatoes by slicing the top off to remove any stems and/or leaves.
- Flip tomatoes so they are cut side down and slice six wedges in each, being careful to not cut completely through the tomato.
- Divide taco meat evenly among the tomatoes, then top with cheese sauce.
- Bake in a 400 degree oven for 20-25 minutes, or until tomatoes are wilted and browned slightly.
- Remove from oven, add desired toppings, and enjoy!
Notes
Recipe & Images submitted by: Jesica at The Mommy Bunch
This recipe features these products from Ricos Products:
Big Game Popcorn
Big Game Popcorn
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Servings: 4 people
Ingredients
- 1 bag Ricos Simply Salt Popcorn
- 1/2 cup white chocolate
- 1/2 cup melting chocolate
- 1/2 cup chocolate covered almonds
Instructions
- Line a baking sheet with parchment paper.
- Pour popcorn onto baling sheet.
- Melt white chocolate, drizzle over popcorn. Save a small portion for later.
- Melt chocolate, drizzle over popcorn.
- Decorate chocolate almonds with white chocolate creating laces of a football.
- Place chocolate almond footballs all around popcorn.
- Refrigerate for 10 minutes.
- Serve in bowl or individual bags.
Notes
Mexican Layer Dip
Mexican Layer Dip
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 5 people
Ingredients
- 1 16 oz can refried beans
- 2 cups sour cream
- 1/2 package taco seasoning mix
- 2 tsps lemon juice
- 3 garlic cloves minced
- 1 to mato diced
- 2-4 small peppers diced
- 2-4 avocados
- 1 15 oz can Ricos Cheese Sauce Pick your flavor
Instructions
- Spread beans in the bottom of a glass dish. Combine sour cream and seasoning mix and spread over beans. Mix avocados, lemon juice and garlic; layer over sour cream mixture. Sprinkle with Ricos Cheese of your choice. Top with tomatoes and peppers. Serve with tortilla chips.
Notes
Recipe & Images submitted by Sherry Boswell
Queso Smothered Chicken Burritos
Queso Smothered Chicken Burritos
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 people
Ingredients
- 2 15 oz cans Ricos Queso Blanco Cheese Sauce
- 2 cups Shredded Lettuce
- Cilantro Lime Rice
- guacamole
- pico de gallo
- 2 15 oz cans black beans
- 8-10 burrito sized tortillas
- Chicken Marinade
- 4 garlic cloves minced
- 1/2 cup lime juice
- 3 tsps chili powder
- 4 tbsps olive oil
- 3 lbs chicken breast trimmed
- 1/2 cup cilantro chopped
- 1 tsp salt
- 2 tbsps worcestershire sauce
Instructions
- Wash all the fresh produce and begin chopping. Finely minced the garlic cloves, roughly chop cilantro, chop the lettuce and other fresh produce.
- Place all the marinade ingredients into a large food storage bag.
- Trim your chicken breasts and add to the marinade. Seal the bag. Let marinate for 30 minutes - 2 hours.
- Make your Guacamole and Pico de Gallo.
- Begin the Cilantro Lime Rice.
- Cook the chicken. On the stove top, add a drizzle of olive to a pan on medium heat and add the chicken breasts cooking 7-9 minutes on each side. Internal temperature should read 165 degrees. Dispose of excess marinade.
- Let chicken rest for 5 minutes and chop.
- Heat the Ricos Queso Blanco Cheese Sauce for 7 minutes on the stove top stirring often. Place in a gravy boat for easy pouring.
- Heat the black beans on the stove top letting simmer for 5 minutes.
- Warm your tortillas.
- Set up your Cinco de Mayo Burrito Bar with chopped chicken, tortillas, lettuce, sour cream, guacamole, pico de gallo, Ricos Queso Blanco Cheese Sauce, cilantro lime rice and black beans all in separate bowls with serving utensils.
- Assemble your Queso Smothered Chicken Burritos however you please! I placed some cilantro lime rice on the tortilla, a spoonful of black beans followed by some chicken. Rolled up my burrito and poured Ricos Queso Blanco Cheese Sauce over the top. Place some lettuce topped with guacamole and sour cream on the side. Place a spoonful of pico de gallo on burrito and eat!
Notes
Taco Potato Boats
Taco Potato Boats
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 3 people
Ingredients
- 6 baking potatoes
- 1 lb ground turkey (or ground beef)
- 1 medium size sweet onion, diced
- 1 green bell pepper, diced
- 1 yellow pepper, diced
- taco seasoning
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
- sour cream
- french onions
Instructions
- Bake the potatoes in the microwave depending on your microwave’s directions. If you’d like, you can also bake them in the oven for a crispier outside. Cut them open to let them cool just a little bit.
- While the potatoes are baking, brown the ground turkey (or ground beef) and add in the diced onion, peppers and taco seasoning and cook until peppers are soft.
- Cut the baked potatoes open about 1/2 way and scoop out most of the potato filling. You can use this filling for anything — mashed potatoes, etc. We mixed it in with the leftover meat and cheese — yum!
- Fill the potato boat with the turkey meat mixture. Top with Rico’s Cheese Sauce, sour cream and garnish with green onions.
Notes
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Taco Bar
Taco Bar
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 5 people
Ingredients
- 1 15 oz can Ricos Aged Cheddar Condensed Cheese Sauce
- 1 can Diced Tomato and Chiles
- 1 tsp taco seasoning
- 1/4 cup Water
Instructions
- In a medium pan, add all ingredients and stir over medium heat.
- Bring to a low simmer for 2 minutes and then remove from heat. Serve while warm.
- Enjoy!
Notes
Shredded Pot Roast Cheese Fries
Shredded Pot Roast Cheese Fries
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 5 people
Ingredients
- 1 cup Shredded Pot Roast
- 2 cups Cooked French Fries
- 3-5 tbsps Ricos Gourmet Nacho Cheese Sauce
- 1/4 cup Shredded Lettuce
- 2 tbsps Taco Sauce
- An Oven-proof plate up to 500 degrees
Instructions
- Spray baking dish with a bit of non-stick spray (keep it light).
- Place fries on the plate.
- Now add the shredded pot roast.
- Finally, add on the Ricos Gourmet Nacho Cheese Sauce.
- Bake at 400 degrees for about 10 minutes until everything is warmed and cheese looks lightly crusted.
- Sprinkle with shredded lettuce.
- Don't forget to add the taco sauce. (drizzle in 'S' formation)
- Serve warm & remember the plate will be hot.
Notes
Shredded Beef Gourmet Nachos
Shredded Beef Gourmet Nachos
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Servings: 5 people
Ingredients
- Potato Chips
- Green, Yellow, Orange Peppers
- 1 tbsp oil
- Ricos Gourmet Nacho Cheese Sauce
- sour cream
- Cilantro
- Shredded Beef (you can make your own or used prepackaged beef)
Instructions
- Heat the peppers in the oil - for a few minutes until they are semi-soft.
- Assemble the nachos by combining all the ingredients - make sure to use lots of Ricos Premium Nacho Cheese.
- Enjoy!
Notes
Quick & Easy Nacho Dip
Quick & Easy Nacho Dip
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Servings: 5 people
Ingredients
- 1/2 lb ground beef lean
- 1 10 oz can Rotel
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 2 tbsps taco seasoning
Instructions
- Brown the ground beef in a large skillet of medium high heat. Drain, then return to the pan.
- Reduce heat to medium low, add in the Ricos Nacho Cheese Sauce and the drained Rotel. Stir to combine.
- Mix in the taco seasoning, then continue to stir until heated through.
- Serve as a dip with chips.
Notes
Nacho Cheese Taco Casserole
Nacho Cheese Taco Casserole
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 people
Ingredients
- 2 tbs olive oil
- 1 lb ground turkey (ground beef can also be used)
- 1/4 cup taco seasoning
- 1/4 cup flour
- 2 cups chicken broth (beef broth can also be used)
- 4 cups tortilla chips crushed
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
Instructions
- Preheat oven to 325 degrees.
- Grease a 9x13 inch baking pan and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add ground turkey to the skillet and cook until browned.
- Once turkey is browned, sprinkle taco seasoning over the top of the meat and stir.
- Whisk in the flour and broth.
- Bring to a boil and then reduce to a simmer. Let cook until liquid begins to reduce and sauce is thickened.
- Spread 1/2 of the crushed tortilla chips into the bottom of the baking dish.
- Top with 1/2 of the meat mixture followed by 1/2 of the Ricos Gourmet Nacho.
- Repeat the steps.
- Bake uncovered for 20 minutes.
- Freezing directions: If freezing, do not bake. Follow all steps but do not bake. Cover with 2 layers of tin foil. Label and date the casserole and freeze up to 3 months. Defrost overnight in your fridge and bake 30-45 minutes at 325 degrees.
Notes
Walking Tacos Cheese Sauce
Walking Tacos Cheese Sauce
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 3 people
Ingredients
- 1 15 oz can Ricos Premium Cheddar Cheese Sauce
- shredded Mexican cheese
- diced tomatoes
- 1/2 cup milk
Instructions
- Start by mixing Ricos Premium Cheddar with the milk until smooth.
- Pour into an oven safe bowl.
- Top with shredded cheese and diced tomatoes.
- Broil for 5 minutes until shredded cheese is melted.
- Once cooled, pour cheese sauce into nacho bag with taco meat.
Notes
Recipe & Images submitted by Bianca Dottin
Easy Slow Cooker Nachos Recipe with Sausage
Easy Slow Cooker Nachos Recipe with Sausage
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Servings: 25 servings
Ingredients
- 1 #10 can Ricos Gourmet Nacho Cheese Sauce
- 1 28 oz can diced tomatoes & green chilies
- 2 lbs ground sausage
- 2-3 large bags tortilla chips
Instructions
- Brown ground sausage in skillet. Drain & rinse using colander.
- Open can of cheese sauce and pour into 6 or 7 quart slow cooker.
- Pour in cooked sausage and diced tomatoes and green chilies.
- Stir well.
- Cook on high 2 hours or on low for 4 hours. After allotted time, turn to keep warm.
- Serve over tortilla chips.
- Use extra toppings as desired.
Notes
Cheesy Taco Casserole
Cheesy Taco Casserole
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 people
Ingredients
- 1 lb lean ground beef
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 1 8 oz can diced tomatoes and chipotle peppers (you can just used diced tomatoes if you prefer a less spicy dish)
- 6 small corn tortillas
- 2 cups shredded Mexican cheese
- 1 package taco seasoning
Instructions
- Brown your ground beef - you can use any meat you like or if you prefer, you could also use black beans in the place of meat. I also prefer to cook my meat in the slow cooker.
- Add taco seasoning to meat or beans.
- Place 3 corn tortillas, torn into small pieces, in the bottom of a greased 8" round pan.
- Add 1/2 ground beef mixture over tortillas
- Add 1/2 can of diced tomatoes and peppers over beef
- Add 1/2 can of Nacho cheese over beef/tomato mixture
- Spread cheese out as much as possible over dish
- Add 3 remaining corn tortilla, torn into small pieces, over mixture
- Repeat beef/tomato/cheese layering
- Bake for 15-20 minutes in 350 degree oven
- Remove from oven, add shredded cheese to top of dish
- Bake until cheese is melted
Notes
Cheesy Chicken Quesadillas
Cheesy Chicken Quesadillas
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 3 people
Ingredients
- 4 10 inch flour tortillas
- 1 1/2 cup shredded cooked chicken
- 1 cup Ricos Gourmet Nacho Cheese Sauce
- 1 cup grated Monterey Jack Cheese
- 1 jalapeño chopped finely
- 1-2 tbsps oil
- Sour cream - for garnish
- Homemade salsa - for garnish
- Homemade guacamole - for garnish
Instructions
- Lay 2 flour tortillas flat on top of a baking sheet pan.
- Add the chicken to the top of both flour tortillas.
- Add the Ricos Gourmet Nacho Cheese Sauce on top of the chicken.
- Sprinkle the grated Monterey Jack Cheese on top.
- Sprinkle the chopped jalapeño peppers.
- Top each tortilla with the other 2 flour tortillas and press gently.
- Brush with a little bit of the oil.
- Bake in a preheated 425 degree oven for about 10 to 12 minutes or until the quesadilla is browned and the cheese is melted.
- Remove from oven, let cool slightly before cutting into triangle wedges.
- Serve with homemade salsa, guacamole and sour cream.
Notes
Cheesesteak Egg Rolls with Avocado Queso Blanco
Cheesesteak Egg Rolls with Avocado Queso Blanco
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 4 people
Ingredients
- 1 ripe avocado
- 1/4 cup sour cream
- 10 oz Ricos Queso Blanco
- Salt and Pepper
- 1 31.5 ounce box Sliced Steaks such as Steak-umm
- 1 large poblano pepper
- 1 medium sweet or yellow onion
- Montreal Steak seasoning
- 1 large package egg roll wrappers
- Oil for frying
Instructions
- In a small bowl, mash a ripe avocado with a fork. When fairly smooth (there will still be some lumps), mix in 1/4 cup of sour cream. Then blend in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Continue stirring until the sauce is smooth and all of the ingredients are combined. Season to taste with salt and pepper. Optional: for more of a Mexican flare and a modified take on guacamole you can add chopped jalapeño, cilantro, lime zest or even a dash of lime juice. I liked the simplicity of the avocado, sour cream and cheese sauce. Refrigerate the sauce until ready to serve.
- Dice the onion and poblano peppers and saute them in a large skillet over medium-high heat until they begin to get tender. Remove the sliced steaks from the package and break them apart into smaller pieces as you add them to the skillet. Use a wooden spoon to stir and continue to break up the steaks as they cook. Season with Montreal Seasoning to taste. When the meat has cooked through you can drain off any excess fat. Stir in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Remove from the heat.
- Fill a pot with oil as directed on the egg roll wrapper package. Fill each egg roll with a generous helping of the cheesesteak filling and fold each egg roll according to the package directions. Place each egg roll into the hot oil and fry until golden brown. This should take 2-3 minutes each. Remove cooked rolls to a paper towel to cool.
- Tip: You can prepare the egg roll filling up to 24 hours in advance and refrigerate until ready to use. The filling also freezes well.
- You will have about 1/3 of the can of cheese left if you make both the Cheesesteak Egg Rolls and the Avocado Queso Blanco. Heat this and put it in a small bowl to serve alongside the egg rolls and dip.
Notes
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