8tbsppico de gallo (chopped onion, jalapeno, cilantro, and tomatoes)
1cupchopped red cabbage
1avocado, sliced
cilantro, chopped (optional)
Instructions
Heat a large skillet over medium heat, add oil and cook onion for about 3 minutes, stirring occasionally.
Then, add garlic and let cook for about 1 minute, stirring every now and then. Do not let brown!
Season ground beef with salt and pepper and cook for for 3 minutes.
Add tomato paste and let cook additional 3-4 minutes, stirring occasionally. Stir in lime juice!
To arrange the dish, place corn tostadas on a plate, and spread 2 tablespoons of warm Ricos Gourmet Nacho Cheese Sauce on top of each of the 4 tostadas.
Next, spoon about 1/4-1/3 cup cooked ground beef on top of each tostada.
Add about 2 tablespoons of pico de gallo and 1/4 cup chopped red cabbage on top, as well as a few slices of avocado and chopped cilantro. Serve immediately!
If desired, additionally serve with sour cream or lime wedges, and your favorite drink.
Cook pasta according to box directions in a medium pot and drain.
As the pasta cooks, brown ground beef in a large saute pan on a medium-high heat. Add the taco seasoning and finish cooking ground beef according to packaged seasoning directions.
Add in the drained canned tomatoes and stir until it begins to simmer. Move the meat to a plate.
Return saute pan to stove, turn down the heat slightly, and add your Ricos Gourmet Nacho Cheddar Cheese Sauce and half cup of milk. Stir frequently to avoid cheese burning or sticking until sauce is creamy.
Remove from heat. Add the meat back into pan and add the cooked pasta. Stir all ingredients together.
Add your favorite taco toppings. We used a diced avocado, tortilla strips, black olives, serrano pepper, a fresh diced tomato and some freshly chopped cilantro.
Pour in vegetable broth, water, and seasonings over the potatoes. Mix well.
Bring to a boil. Cover, and let simmer for 20 minutes. Stir occasionally.
Using a blender or immersion blender, blend the soup until smooth.
Mix in the two cans of Ricos Premium Cheddar Cheese Sauce. Cover and let simmer an additional 20 minutes. Mix occasionally.
Serve hot with a hunk of crusty french bread.
Notes
For the slow cooker: Combine all of the ingredients, except for the cheese. Cook on low 4-6 hours. Blend up the soup as directed. Mix in the two cans of Ricos Premium Cheddar, cover, and let cook for another 30 minutes.For the Instant Pot: Combine all ingredients, except for the cheese. Cook on high pressure for 10 minutes. Blend up the soup as directed. Turn your pot to saute and mix in the two cans of Ricos Premium Cheddar. Let simmer 10 minutes and serve.
Preheat oven to 425. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a sheet pan. Brush potatoes with olive oil. Bake until tender, 10 to 15 minutes.
Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp.
When potatoes are cool, cut in half lengthwise. Using a spoon, remove middle, leaving a 1/4" thick shell. Add skins back to the sheet pan and brush with oil, garlic powder and salt mixture. Bake until golden and crisp, 4 to 5 minutes per side.
Reduce oven temperature to 375º. Fill the potatoes with Ricos Condensed Cheddar Cheese (mixed correctly). Bake 10 minutes.
To finish off your cheesy loaded potato skins, top with bacon, a spoonful of sour cream, and diced chives. Serve immediately.
In a large mixing bowl, combine the macaroni noodles, cheese, and Ricos Cheese- mix well.
Using a large spoon or ice cream scoop, scoop the macaroni onto a cookie sheet and place in the refrigerator for 30 minutes, or the freezer for 10 minutes.
Pull them out of the refrigerator or freezer, and roll them into balls.
Dip the mac and cheese balls into the milk, then flour, then egg, and finally the bread crumbs.
Place the mac and cheese balls into your air fryer in a single layer, and fry at 390 degrees for 8-10 minutes per batch.
Eat them immediately without telling your kids and ignoring all finger burns.
You can also heat up some additional Ricos Cheese for dipping, feel free to mix in a bit of salsa too for a different taste.
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.
Place a pizza stone on the center rack of the oven (NOTE: this is needed in order to bake pizza bombs evenly).
Preheat oven to 400 degrees F and then line a baking sheet with parchment paper.
Set aside.
Roll the refrigerated pizza crust on a flat surface. Using a 3.75-inch round cookie cutter, cut about 7-8 discs from each pizza crust.
You will end up with about 14-16 discs.
Fill the center of each with 1 teaspoon nacho sauce, top with 1 cube of cheddar, a few pieces of chopped bacon, chopped jalapeno, and a sprinkle of chopped cilantro/parsley.
Then, lightly brush around the outer rim of the discs with water.
Bring the moistened edges of the discs towards the center, lightly pleating to form a tight enclosure, and pinch to seal.
Insert a long wood skewer dipped in flour through the center of the roof layer of the pizza bomb in order to make a hole for steam to vent.
Place on the lined baking sheet, spacing them about 2 inches apart. In a small bowl, mix oil, pepper flakes, garlic, and a pinch of salt and pepper each.
Heat in the microwave for about 40-60 seconds. Brush the Nacho Pizza Bombs with the heated mixture.
Place baking sheet on top of the pizza stone and bake for about 15-18 minutes or until cooked and lightly golden brown.
Remove from the oven and brush them again with the oil mixture.
Heat grill to desired cooking temp.
Place Bratwurst on grill to cook.
Cook on a medium heat according to package directions which is typically 10-12 minutes or 15-20 minutes.
While the hot dogs are grilling, heat your Ricos Gourmet Nacho cheddar cheese sauce on the stovetop on a medium heat for 10 minutes stirring often.
Dice the avocado.
Assemble your hot dogs with a layer of Ricos Gourmet Nacho cheddar cheese sauce, a spoonful of Pico de Gallo and a few avocado slices.
Heat Ricos Gourmet Nacho Cheese Sauce in a medium pot. Add shredded brisket and diced jalapenos. Warm until desired heat is reached. Stir often.
Serve in heat-safe bowl.
Fill a small frying pan halfway with water, and bring to a simmer over medium/high heat. Add in your chicken and salt/pepper both sides. Cook until no longer pink in the middle.
While your chicken is cooking, add the cream cheese, Ricos Cheese, garlic, and sage to a mixing bowl and beat until combined well and fluffy.
Spread a thin layer of butter onto one side of each piece of bread, and spread a thick layer of the cheese mixture onto the other.
Place two slices of bread butter side down onto a frying pan over medium heat.
Add a piece or two of chicken on top of the cheese mixture, and sprinkle your shredded cheese on top.
Cover and cook until the bottom of the bread is golden brown and the cheese is starting to melt.
Place the other slice of bread on top of each sandwich and flip, cooking until the other side is golden brown. Serve hot, and enjoy!
1lblean ground beef(substitute with turkey or pork)
1/2cuponionchopped
1tspgarlic powder
1/4tsppepper
4largepotatoespeeled and sliced very thin
1cancream of mushroom
1/4cupcream
1/2cupbeef stock
1can Ricos Premium Cheddar Cheese Sauce
Instructions
Preheat oven to 350 degrees.
Lightly grease an 11 x 7-inch baking pan.
Brown ground beef and onion. Drain and set aside.
Mix the mushroom soup, garlic powder, pepper, beef stock and cream in a bowl.
Peel and slice potatoes into 1/8" slices.
Layer half of the potatoes in the bottom of the prepared baking dish.
Pour half the soup mixture over the potatoes.
Top with half the ground beef mixture.
Spread half of the cheese on top.
Repeat with second layer.
Cover with foil and place in pre-heated oven.
Cook casserole for 1 - 1 1/2 hours until potatoes are done.
Remove from the oven and let stand for 10 minutes.
Preheat oven to 375.
Grease a 9x9 baking dish.
Marinate diced chicken pieces in a gallon size seal-able bag with the olive oil, diced chicken, salt , pepper, adobo, & parsley.
Shake until chicken is evenly coated with the seasoned marinate. Let sit for 20-30 minutes.
In a large skillet, over medium heat, cook marinated chicken and diced onion until no longer pink. Set aside.
Cook pasta according to directions on package. Drain, set aside in bowl.
Add ranch dressing to the cooked pasta and toss until well coated.
Add cooked marinated chicken, 1/2 of the cooked bacon and the Ricos cheese sauce to the pasta in bowl.
Toss well.
Add mixture to greased baking dish.
Sprinkle shredded cheddar cheese and other ½ of cooked bacon over top.
Place in oven and bake until cheese is completely melted, about 12-15 minutes.
