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Walking Tacos Cheese Sauce
Walking Tacos Cheese Sauce
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
Cheesy Taco Casserole
Cheesy Taco Casserole
Servings: 8 people
Ingredients
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 1 lb lean ground beef
- 1 8 oz can diced tomatoes and chipotle peppers (you can use 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
Ricos Gourmet Nacho Cheese Sauce
Cheesesteak Egg Rolls with Avocado Queso Blanco
Cheesesteak Egg Rolls with Avocado Queso Blanco
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
Cheeseburger Nachos
Cheeseburger Nachos
Servings: 4 people
Ingredients
- 1 lb ground beef
- 1 bag tortilla chips
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 1 15 oz can Ricos Premium Cheddar Cheese Sauce
- 1 cup tomato, diced
- 1 cup onion (diced)
- 1 cup banana peppers, diced
- 1 cup lettuce, shredded
- 1 tbsp Worcestershire
- 1 tsp steak seasoning
- ketchup and mustard
- guacamole
Instructions
- Preheat oven to 400.
- Brown ground beef. Stir steak seasoning and Worcestershire.
- Add chips to a baking dish. Top with Ricos Gourmet Nacho Cheese.
- Add browned ground beef.
- Spoon on half a can of Ricos Premium Cheddar.
- Bake for about 10 minutes, until cheese is bubbly and chips are toasted.
- Top with diced tomato, onion, banana peppers, and shredded lettuce. Finish with a drizzle of ketchup and mustard and a dollop of guacamole.
Notes
Ricos Gourmet Nacho Cheese Sauce
Ricos Premium Cheddar Cheese Sauce
Cheddar Cheese Fondue
Cheddar Cheese Fondue
Servings: 12 people
Ingredients
- 1 can Ricos Aged Cheddar Cheese Sauce
- 1/3 cup white wine or chicken broth
- 1 clove garlic, minced
- 1.5-2 tsp worcestershire sauce
- 1/3 tsp dry mustard
- 1/4 cup Cheddar cheese (optional) shredded
Instructions
- Combine the Ricos Cheddar Cheese, wine (or chicken broth), minced garlic, Worcestershire sauce, shredded Cheddar (if using), and dry mustard together in a small saucepan.
- Cook over medium-low heat, stirring frequently, until the mixture is smooth, about 7-10 minutes. If you added shredded Cheddar, make sure it is completely melted before serving.
- Serve with all of your favorite dippers and enjoy!
Notes
Ricos Condensed Aged Cheddar Cheese Sauce
Totchos
Totchos
Servings: 5 people
Ingredients
- 32 oz package Tater Tots
- Ricos Cheese Sauce (Cheddar, Nacho, or Queso Blanco)
- Pico de Gallo or Salsa
- Bacon (Bits or Crumbles)
- Pickled Jalapeños
- sour cream
Instructions
- Bake Tater Tots according to instructions on package.
- Top with additional toppings.
Notes
Ricos Queso Blanco Cheese Sauce
Ricos Gourmet Nacho Cheese Sauce
Philly Cheesesteak Nachos
Philly Cheesesteak Nachos
Servings: 5 people
Ingredients
- 12 oz Ricos Nacho Chips
- 1 can Ricos Gourmet Nacho Cheddar Cheese Sauce
- 1 large sweet onion sliced into thin rings
- 1 tbsp Extra Virgin Olive Oil
- 1 lb thinly shaved sirloin steak
- 1 tsp steak seasoning
Instructions
- In a large skillet, heat oil and pan fry steak with onion and seasoning until just browned (about 5 mins over med. heat -you don't want to dry it out because it bakes too!)
- Prepare a cast iron pan with chips. With a spoon top chips generously with Ricos Gourmet Cheese sauce. Top with steak and more cheese.
- Bake for 10 minutes at 350º F. Enjoy warm!
Notes
Patriotic Popcorn
Patriotic Popcorn
Servings: 2 people
Ingredients
- 1 bag Ricos White Cheddar Popcorn
- 1/4 cup blue candy melts
- 1/4 cup white candy melts
- 1/4 cup red candy melts
- 1 cup chocolate candies
- Sprinkles
Instructions
- Remove Ricos White Cheddar popcorn from package and onto a cookie sheet.
- Melt 1/3 cup of blue candy melts in microwave for 45 seconds and mix until smooth.
- Spoon mixture into a sandwich bag and cut the corner with scissors. Spread mixture on top of popcorn.
- Melt 1/3 cup of white candy melts in microwave for 45 seconds and mix until smooth.
- Spoon mixture into a sandwich bag and cut the corner with scissors. Spread mixture on top of popcorn.
- Melt 1/3 cup of red candy melts in microwave for 45 seconds and mix until smooth.
- Spoon mixture into a sandwich bag and cut the corner with scissors. Spread mixture on top of popcorn.
- Immediately following, toss sprinkles and chocolate candies on top of popcorn mixture.
- Place popcorn in fridge for at least 15 minutes so the candy mixture will harden on popcorn.
- Remove from fridge, break up popcorn and serve in bags, cups or bowls. Enjoy!
Notes
Nacho Pizza
Nacho Pizza
Servings: 3 people
Ingredients
- Chips
- An onion
- tomato
- avocado
- olives
- sour cream
- jalapenos
- Hamburger
- Shredded Cheese
- Ricos Gourmet Nacho Cheddar Cheese Sauce
Instructions
- First lay out chips on a lined cookie sheet and then smash them using your hands or a rolling pin. Once they are smashed up, mix them with shredded cheese and smooth it out so that it is a flat layer.
- You will then put it in the oven at 400 degrees and bake for about 10-15 minutes.
- While the chips are baking with the cheese, you will want to get the burger out and cook it with some red onion (make sure it is completely cooked).
- Once the chips/cheese are melted, pull it out and add the burger in a layer over the top. Then sprinkle with more shredded cheese and put it in the oven and bake it a little longer to melt the cheese.
- Once the cheese is melted, pull it back out and add a layer of Ricos Nacho Cheese and then a layer of sour cream. Then you will sprinkle with tomatoes, olives, more cheese sauce, jalapeños, and shredded parmesan.
Notes
Ricos Gourmet Nacho Cheese Sauce
Irish Nachos
Irish Nachos
Servings: 4 people
Ingredients
- 1 bag frozen waffle fries
- 1 can Ricos Gourmet Nacho Cheddar Cheese Sauce
- Toppings such as bacon, green onions, tomatoes and jalapeños
Instructions
- Prep nacho toppings by cooking and dicing as needed.
- Cook the waffle fries according to package directions. To cook in an air fryer, place frozen fries in a single layer in fryer. Cook on 400 degrees for about 10 minutes. You may need to toss them half way through.
- While fries are cooking, warm the Ricos cheese according to directions on the can.
- Pile cooked fries on to a serving plate or platter. Top with cheese and toppings.
- Serve immediately while still warm.
Notes
Roast Beef and Cheddar Sandwiches
Roast Beef and Cheddar Sandwiches
Servings: 4
Ingredients
- 6 tsps horseradish sauce
- 6 onion poppy seed hamburger buns (any hamburger buns can be substituted)
- 1-1.5 lbs. roast beef deli slices
- 1 15oz can Ricos Premium Cheddar Cheese Sauce
Instructions
- Preheat oven to 400 degrees.
- Wrap the roast beef deli slices in foil. Using two foil packs will heat the meat up quickest.
- Place the deli meat in oven for 15 minutes.
- As the deli meat warms up in the oven, place the Ricos Premium Cheddar Cheese Sauce in a saucepan on a low-medium heat on the stovetop. Stir frequently for 10 minutes.
- Assemble the sandwiches. Place a teaspoon of horseradish on each bottom hamburger bun, followed by four slices roast beef deli meat, then a dollop of the Ricos Premium Cheddar Cheese Sauce.
- Complete with the top of the hamburger bun and serve.
Notes
Ricos Premium Cheddar Cheese Sauce
Easy Chili Cheese Dogs
Easy Chili Cheese Dogs
Servings: 8 people
Ingredients
- 1 lb ground beef
- 2 15 oz cans Ricos Gourmet Nacho Cheddar Cheese Sauce
- 1 15.5 oz can pinto beans
- 8 hot dogs
- 8 hot dogs buns
- Optional: sour cream chives, Fritos
Instructions
- Heat the pinto beans in a small pot on medium low heat.
- Heat the Ricos Gourmet Nacho Cheddar Cheese Sauce in a medium pot on medium heat for 10-15 minutes. When done heating, set aside about 1 1/2 cups of cheese for topping.
- Brown the ground beef in a pan.
- At the same time, grill the hot dogs in a separate pan on medium heat for 5-7 minutes . [Time saving tip: Poke holes in the hot dogs with a fork and microwave them.]
- Drain the beef and beans. Add to medium pot with cheese sauce. Stir to combine.
- Place a hot dog in a bun and scoop beef mixture on top. [Tip: Use a taco holder to keep your hot dog buns upright.]
- Add more cheese and desired toppings.
Notes
Braised Beef Nacho Burritos
Braised Beef Nacho Burritos
Servings: 8 people
Ingredients
- 2-2 1/2 lbs beef chuck roast, trimmed of fat
- 2 tsps cumin
- 2 tsps kosher salt
- 2 tsps black pepper
- 1 tbs vegetable oil
- 1/2 cup onion, chopped
- 1 jalapeno pepper, diced
- 4 garlic cloves, minced
- 1 tbs flour
- 3 1/2 cups beef broth
- 1/4 cup fresh cilantro
- 8 Burrito sized flour tortillas
- 2 cups cilantro lime rice, prepared (we used a boxed rice mix)
- 1 can black beans, rinsed and drained
- 2 cups pico de gallo
- 1 cup cilantro chopped
- 1 cup Ricos Gourmet Nacho Cheddar Cheese
Instructions
- Preheat oven to 375 degrees F.
- In a large dutch oven, heat vegetable oil over medium high heat.
- Mix together cumin, salt and pepper in a small bowl and rub all over chuck roast.
- Place chuck roast into dutch oven and brown on all sides for 4-5 minutes per side. Remove roast and place onto a plate.
- Add onion, jalapeno and garlic into dutch oven and saute until softened, 5-6 minutes. Stir in flour and allow to cook for 1 minute. Slowly whisk in beef broth and stir in cilantro. Place beef back into the dutch oven and bring to a boil.
- Place dutch oven into oven and bake for 1 hour. Remove from oven, turn beef over and return to oven for 1 additional hour.
- Transfer beef to a cutting board. Slice meat against the grain, or shred with a fork.
- Heat each tortilla in microwave for 30 seconds so they are pliable.
- Evenly distribute rice, black beans, beef, pico de gallo and cilantro down the center of each burrito. Pour Ricos Gourmet Nacho Cheese over the top.
- Fold opposite edges of each tortilla up and over filling. Starting from the edge closest to you, tightly roll up tortilla to enclose filling.
Notes
Ricos Gourmet Nacho Cheese Sauce
Holiday Cornbread Bundt Cake with Nacho Cheese Sauce
Holiday Cornbread Bundt Cake with Nacho Cheese Sauce
Servings: 4 people
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 cup yellow cornmeal
- 5 tbsps sugar
- 3 tsps baking powder
- 1 tsp salt
- 3 large eggs beaten
- 1/4 cup or 2 tbsps vegetable or canola oil
- 1 1/2 cup buttermilk
- 1/3 cup green bell pepper chopped
- 1/3 cup red bell pepper chopped
- Ricos Gourmet Nacho Cheddar Cheese Sauce
Instructions
- Preheat oven to 375 degrees.
- Spray non-stick spray all over the inside of your bundt pan. Set pan aside.
- In a large mixing bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Add peppers and stir.
- In another mixing bowl or large measuring cup, whisk eggs, oil and buttermilk.
- Add wet ingredients to dry ingredients and stir until combined. Pour the mixture into the bundt pan.
- Bake bundt cake for 40 to 45 minutes or until golden on top and toothpick inserted in few places comes out clean. Cool in pan for 10 minutes, invert onto serving dish. Cool completely.
- Add Ricos Nacho Cheese Sauce to a medium saucepan over medium heat until warm. Pour over the cake.
- Garnish bundt cake with chopped chives.
Notes
Chicken Broccoli Macaroni and Cheese
Chicken Broccoli Macaroni and Cheese
Servings: 4 people
Ingredients
- 1 package pasta
- 1 can Ricos Gourmet Nacho Cheddar Cheese Sauce
- 2 chicken breasts
- 1 bag frozen broccoli
- 8 oz cream cheese
- 1/4 cup butter
- 2 cups milk
- 3 tbsps flour
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Bring a pot of water to boil and cook your pasta.
- While pasta is boiling, dice and cook your chicken breasts on the stovetop.
- While chicken is cooking and pasta is boiling, start your sauce by melting butter in a skillet with your flour. Stir and cook for roughly one minute until smooth.
- Pour in your milk and cream cheese. Continue cooking until your cream cheese is melted and sauce is thickened.
- Add your frozen broccoli and cheese to your cheese sauce. Stir.
- Pour your can of Ricos Gourmet Nacho Cheddar Cheese Sauce into your chicken and broccoli mixture.
- Layer your pasta in your casserole dish. Pour your cheesy chicken over your pasta.
- Season with salt and pepper.
- Preheat oven and bake on 400º for 15-20 minutes.
- Stir and serve. Enjoy!
Notes
Air Fryer Cheesy Chicken Chimichanga
Air Fryer Cheesy Chicken Chimichanga
Servings: 6 people
Ingredients
- 3/4 cup Ricos Gourmet Nacho Cheese (+ extra for topping)
- 6 large flour tortillas (Burrito Size)
- 2 cups Shredded Chicken
- 1/4 cup salsa
- 1/4 cup refried beans
- 1 Jalapeno chopped (+ more for topping)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- spray olive oil
Instructions
- Into a large bowl mix together shredded chicken, Ricos Gourmet Nacho Cheese, salsa, refried beans, jalapeno, cumin, chili powder, salt, and black pepper. Stir until well mixed.
- Layout a large flour tortilla. Add 1/3 cup of cheesy chicken filling to the bottom 1/3 of the tortilla. Fold inward the left side, then ride side, then the bottom. Roll the chimichanga until it's a perfect burrito shape and no excess tortilla is showing. Repeat 5 more times.
- Before you start to roll the last 3 chimichangas, spray the air fryer basket with spray olive oil. Pre-heat the air fryer at 390 degrees for 4 minutes.
- Once the air fryer is pre-heated. Depending on your basket size, carefully add 3 chimichangas or all 6 chimichangas into the basket. Give them a light spray of spray olive oil. Cook at 390 degrees for 7 minutes.
- Remove chimichangas from air fryer basket with tongs. Let cool for 2 minutes. Plate with lettuce, pico, and sour cream. Top your chimichangas with more Ricos Gourmet Nacho Cheese and a sprinkle of jalapeños.
Notes
Air Fryer Plate Nachos
Air Fryer Plate Nachos
Servings: 6 people
Ingredients
- tortilla chips
- Grilled Chicken
- Black Beans Drained & Rinsed
- Ricos Queso Blanco Cheese Sauce
- Grape Tomatoes Halved
- Green Onions Diced
Instructions
- Line the basket of the air fryer with foil.
- Spray with non-stick spray.
- Build the nachos, add the chips, chicken, and beans.
- Add a layer of Ricos Queso Blanco Cheese Sauce.
- Top with tomatoes and onions.
- Turn the air fryer to 355* for 5 minutes.
- Add additional time until your desired level of crispy.
Notes
Slow Cooker Phillies
Slow Cooker Phillies
Servings: 6 people
Ingredients
- 1 1/2-2 lb shaved beef
- 1 10.5 oz can condensed cream of mushroom soup
- 1 14.5 oz can beef broth
- 2 tbsp Worchestershire sauce
- 2 cloves garlic, minced
- 1 tsp black pepper
- 2 medium green bell peppers, seeded and chopped into 1 inch strips
- 1/2 sweet or yellow onion, chopped into 1 inch strips
- 2 serrano peppers, chopped
- 1 15 oz can Ricos Premium Aged Cheddar Cheese Sauce
- Deli rolls
Instructions
- Combine all ingredients except cheese sauce in slow cooker. Cook on low heat for 4 hours. Drain off liquid well and return mixture to slow cooker.
- Stir in Ricos Premium Aged Cheddar Cheese Sauce, mixing well. Cook on low for 30 minutes. Serve on toasted deli rolls.
Notes
Cheesy Pumpkin & Chicken Taco Bake
Cheesy Pumpkin & Chicken Taco Bake
Servings: 4 people
Ingredients
- 1 3/4 cup Ricos Gourmet Nacho Cheese Sauce
- 3/4 cup salsa
- 1 cup pumpkin puree
- 1/3 cup sour cream
- 1/4 cup chicken broth
- 3 tsp taco seasoning
- 1/4 tsp pumpkin spice
- 3 cups cooked and shredded chicken
- 1 jalapeño, finely minced
- 1/2 large red onion, finely chopped
- 1 tbsp olive oil
- 1 packet taco seasoning (or remaining amount in packet left over from enchilada sauce)
- 1 tbsp minced garlic
- 1 15 oz can black beans, drained
- 1 can Mexicorn, drained
- 1/2 cup chicken broth
- 3 large flour tortillas
- Extra jalapeño slices, shredded cheese, sour cream and cilantro for topping (optional)
Instructions
- Preheat oven to 350 F
- In a blender, pour all ingredients for enchilada sauce and blend until smooth. Set aside.
- In a large skillet, heat olive oil and saute onions, garlic and jalapenos until tender.
- Add in Mexicorn and black beans and cook for an additional minute or so.
- Add in taco seasoning, pumpkin puree, Rico's Cheese sauce and chicken broth and let simmer covered for 4-5 minutes.
- Toss in chicken
- In an iron skillet, layer 1 flour tortilla into the bottom, followed by a layer of chicken mixture. Top this layer with a generous amount of enchilada sauce. Add another tortilla on top and complete the layering process until the skillet is full.
- Bake in the oven at 350 for about 10-15 minutes, or until completely warmed throughout and sauce is bubbling.
- Top with additional enchilada sauce, Ricos cheese sauce and your favorite taco toppings!
- Serve immediately and enjoy!
Notes
Mexican Street Corn Queso
Mexican Street Corn Queso
Servings: 12 people
Ingredients
- 1 16 oz bag frozen corn
- 2 tbsp olive oil, divided
- 1 jalapeno, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp salt
- 2 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 1 tbsp hot sauce, (add more or less to taste)
- 4 oz cheddar cheese, grated
- 3 oz queso fresco cheese
- cilantro chopped
Instructions
- Heat olive oil in a medium sized cast iron skillet. Place corn into skillet and let sit so that the corn gets charred. Place into a bowl and set aside.
- Heat remaining tablespoon of olive oil in pan. Add in jalapeño, bell pepper and garlic and sauté for 3 minutes. Stir in charred corn, chili powder and salt.
- Add in Ricos cheese sauce and hot sauce and stir to combine.
- Turn off heat and top dip with cheddar cheese. Pop under the broiler for 3-5 minutes until cheese is melted.
- Garnish the top of the dip with queso fresco and cilantro.
Notes
Ricos Gourmet Nacho Cheese Sauce
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