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Fiesta Queso Burger Tostadas

Fiesta Queso Burger Tostadas

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0 from 0 votes

Fiesta Queso Burger Tostadas

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Mexican
Servings: 4 people

Ingredients

  • 2 tbsp vegetable oil
  • 1/4 small white or yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 lb lean ground beef or turkey
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp tomato paste
  • 1 lime, juiced
  • 4 yellow corn tostadas
  • 8 tbsp Ricos Gourmet Nacho Cheese Sauce
  • 8 tbsp pico de gallo (chopped onion, jalapeno, cilantro, and tomatoes)
  • 1 cup chopped red cabbage
  • 1 avocado, 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.

Notes

 
Recipe & Images submitted by Easy and Delish Blogger Denise Browning
Crunchy Taco Bowls

Crunchy Taco Bowls

 

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0 from 0 votes

Crunchy Taco Bowls

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Cuisine: Mexican
Servings: 6 people

Ingredients

  • 1 lb lean ground beef, browned and drained
  • 1 packet taco seasoning
  • 3/4 cup Water
  • 15 oz can diced tomatoes
  • 15 oz can Ricos Nacho Cheddar Cheese Sauce
  • 24 wonton wrappers (or tortillas)
  • sour cream, avocado, and cilantro for garnish

Instructions

  • Preheat oven to 350 degrees F. Coat a 12 cup muffin tin with cooking spray.
  • Brown and drain ground beef.
  • Add taco seasoning and water, completing directions on packet.
  • Start by lining the muffin tin with a layer of wonton wrappers.
  • Next, layer shredded lettuce in each muffin tin.
  • Follow with a spoonful of the beef mixture in each tin.
  • Add diced tomatoes to your liking.
  • Add 1 tablespoon of Ricos Gourmet Nacho Cheddar Cheese Sauce
  • Bake for 10-12 minutes.
  • Serve immediately with toppings of choice. Sour cream, avocado, and cilantro are perfect toppings!

Notes

 
Recipe & Images submitted by Maune Legacy Blogger Jennifer
Cheesy Taco Pasta

Cheesy Taco Pasta

Cheesy Taco Pasta
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0 from 0 votes

Cheesy Taco Pasta

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Italian
Servings: 2 people

Ingredients

  • 1 pound box rotini pasta
  • 1 15 oz Ricos Gourmet Nacho Cheddar Cheese Sauce
  • 14.5 oz can petite diced tomatoes, drained
  • 1/2 cup milk
  • 1 packet taco seasoning
  • 1 pound ground beef
  • Toppings pick your favorite
  • 3.8 oz can sliced black olives, drained
  • 1 tomato, diced
  • 1 avocado, diced
  • 4.5 oz bag tortilla strips
  • cilantro, finely chopped
  • 1 serrano, sliced

Instructions

  • 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.
  • Serve.

Notes

 
Recipe & Images submitted by Simply Made Recipes Amber
Cheesy Sweet Pepper Nachos

Cheesy Sweet Pepper Nachos

 

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5 from 1 vote

Cheesy Sweet Pepper Nachos

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Cuisine: American, Mexican
Servings: 8 people

Ingredients

  • 16 oz mini sweet peppers
  • 1 cup cooked & sliced, grilled chicken
  • 1/2 cup black beans, rinsed and drained
  • 1 15 oz can Ricos Gourmet Nacho Cheese
  • 1/2 cup cooked brown rice and quinoa
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • sour cream
  • salsa

Instructions

  • Preheat the oven to 350*.
  • Slice the peppers lengthwise and cut the seeds out.
  • Place them on a cast iron skillet or a sprayed baking dish.
  • Fill the peppers with chicken and beans.
  • Evenly add scoops of cheese throughout the dish.
  • Bake for 10 minutes.
  • Carefully remove, use a brush and spread the cheese out so that all of the peppers are evenly coated.
  • Place back in the oven for an additional 5-10 minutes.
  • Carefully remove, add the rice, green onions, and cilantro.
  • Serve with salsa and sour cream.

Notes

 
Recipe & Images submitted by Mommy Hates Cooking Blogger Kristy Stills
Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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4.5 from 2 votes

Bacon Cheeseburger Soup

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion (diced)
  • 3 tsp garlic, minced
  • 3 tbsp flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 pound cooked bacon, crumbled
  • 1 pound cooked ground beef
  • 1 tsp dried parsley
  • 1 tsp worcestershire sauce
  • 1 15 oz can Ricos Condensed Cheddar Cheese
  • salt & pepper
  • Shredded cheddar, green onions, sliced tomatoes, sliced dill pickles for garnish optional

Instructions

  • In a large pot heat olive oil and melt butter.
  • Once butter is melted add carrots, celery, onion, and garlic.
  • Cook over medium high heat, stirring frequently for 5 minutes or until onions are translucent.
  • Mix in flour. Stir for an additional 2 to 3 minutes.
  • Slowly whisk in milk and broth until slightly thickened.
  • Bring to boil and let simmer for 10 minutes. Add in cheese and whisk until velvety smooth.
  • Add in parsley, Worcestershire sauce, cooked hamburger meat, and cooked bacon. Heat until warm.
  • Sprinkle with cheese and green onions. Add your favorite toppings. Serve with chips or crackers. Eat and enjoy!

Notes

 
Recipe & Images submitted by Easy Peasy Pleasy Blogger Lacie
Loaded Cheese Dip

Loaded Cheese Dip

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0 from 0 votes

Loaded Cheese Dip

Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Cuisine: American
Servings: 6 people

Ingredients

  • Few strips of bacon
  • Chopped tamed jalapeños
  • fresh cilantro

Instructions

  • Purchase Ricos Gourmet Nacho Cheese Sauce and heat it up.
  • Toss a few strips of bacon, chopped tamed jalapeños, and fresh cilantro on top.
  • Serve it with store-bought frozen pretzels and wings plus a bag of chips and store-bought guacamole.

Notes

Recipe & Images submitted by Global Munchkins
Creamy Cheesy Potato Soup

Creamy Cheesy Potato Soup

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5 from 1 vote

Creamy Cheesy Potato Soup

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 8

Ingredients

  • 3 pounds red potatoes quartered
  • 4 cups vegetable broth
  • 4 cups Water
  • 2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper
  • 2 cans Ricos Premium Cheddar Cheese Sauce
  • optional green onions

Instructions

  • Place quartered potatoes in a stock pot.
  • 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.

Recipe & Images submitted by Aileen Cooks Blogger Aileen
Cheesy Touchdown Loaded Potato Skins

Cheesy Touchdown Loaded Potato Skins

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5 from 1 vote

Cheesy Touchdown Loaded Potato Skins

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Cuisine: American
Servings: 4 people

Ingredients

  • 1 15oz can Ricos Condensed Cheddar Cheese
  • 4 large potatoes, scrubbed and dried
  • 1/4 cups chives
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • crumbled bacon

Instructions

  • 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.

Notes

 

Recipe & Images submitted by Love Peace Beauty Blogger Erin
Air Fryer Mac And Cheese Balls

Air Fryer Mac And Cheese Balls

 

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4.34 from 9 votes

Air Fryer Mac And Cheese Balls

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Cuisine: American
Servings: 6 people

Ingredients

  • 6 cups macaroni noodles cooked and cooled
  • 1 cup Shredded Cheese of your choice
  • 1 can Ricos Gourmet Nacho Cheese Sauce
  • 1 can Ricos Queso Blanco Cheese Sauce
  • 1 cup flour
  • 1 cup milk
  • 1 cup Panko Breadcrumbs
  • 3 eggs beaten

Instructions

  • 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.

Notes

 
Recipe & Images submitted by Seasonal Memories Blogger Pickett Nikila
Ricos Halloween Monster Munch

Ricos Halloween Monster Munch

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5 from 1 vote

Ricos Halloween Monster Munch

Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Servings: 3 people

Ingredients

  • 1 4.4oz bag Ricos Cheddar Popcorn
  • 1 cup Melted White Chocolate
  • 1/4 cup candy corn
  • 1/4 cup Halloween sugar candy
  • 1 tube Cake icing (black or orange)

Instructions

  • Spread Ricos Popcorn evenly on cookie sheet.
  • Drizzle melted white chocolate over popcorn evenly.
  • Drizzle cake icing in opposite direction over popcorn evenly.
  • Sprinkle candy corn and sugar candy over popcorn.
  • Let dry. Serve in party bowl.

Notes

Taco Potato Boats

Taco Potato Boats

 

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5 from 1 vote

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

 
Recipe & Images submitted by This N' That With Olivia Blogger Olivia

.

Nacho Pizza Bombs

Nacho Pizza Bombs

 

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5 from 1 vote

Nacho Pizza Bombs

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 6 people

Ingredients

  • 2 13.8oz refrigerated pizza crusts
  • 1 15oz can Ricos Gourmet Nacho Cheese Sauce
  • 14-16 cubes mild cheddar cheese
  • 4-6 strips bacon (cooked & diced)
  • 1 Jalapeno (chopped)
  • 1/2 cup olive oil
  • 1 TBSP red pepper flakes
  • 2 cloves garlic chopped
  • salt & pepper (to taste)
  • 1/4 cup Cilantro (chopped)
  • 1/4 cup parsley (chopped)

Instructions

  • 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.

Notes

 
Recipe & Images submitted by Denise Browning at Easy and Delish
Cheese Steak Stuffed Bread

Cheese Steak Stuffed Bread

 

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4.5 from 2 votes

Cheese Steak Stuffed Bread

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 6 people

Ingredients

  • 1 TBSP butter
  • 1 green pepper (sliced thin)
  • 1 red pepper (sliced thin)
  • 1/2 yellow onion (sliced thin)
  • 1 15oz can Ricos Queso Blanco Cheese Sauce
  • 2 lbs steak (sliced thin)
  • 2 tube packages crescent rolls (or biscuits)

Instructions

  • Preheat oven to 375º.
  • In a large pan sauté onions and peppers in butter until they are soft.
  • Add the steak to the pan and cook through.
  • Add the cheese sauce and combine.
  • Remove pan from heat and set aside.
  • Cut the crescent roll sheets into squares.
  • Put about TBSP of the mixture onto each square. Fold the crescent roll dough over and crimp sides with a fork.
  • Bake for 10-12 minutes until golden brown.

Notes

 
Recipe & Images submitted by Jenn at Ever After In The Woods
Mexican Hot Dogs

Mexican Hot Dogs

 

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4 from 1 vote

Mexican Hot Dogs

Prep Time7 mins
Cook Time12 mins
Total Time19 mins
Servings: 6 people

Ingredients

  • 1 15oz can Ricos Gourmet Nacho Cheese Sauce
  • 6 hot dog buns
  • 6 links bratwurst (or type of sausage/beef/frank)
  • 1 large avocado
  • 1 cup pico de gallo (prepared)
  • diced jalapenos (optional)

Instructions

  • 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.

Notes

 
Recipe & Images submitted by Amber at Simply Made Recipes
Ricos Brisket Queso

Ricos Brisket Queso

Brisket Stuffed Cheesy Shells
Print Recipe
5 from 1 vote

Ricos Brisket Queso

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 6 people

Ingredients

  • 1 15oz can Ricos Gourmet Nacho Cheese Sauce
  • 1/4-1/2 lb cooked brisket (shredded or chopped)
  • 2 tbsp Ricos Jalapeño slices (diced)
  • 1 14oz bag Ricos Nacho Chips

Instructions

  • 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.
  • Serve with Ricos Nacho Chips and enjoy.

Notes

Ultimate Sheet Pan Taco Pizza

Ultimate Sheet Pan Taco Pizza

 

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5 from 1 vote

Ultimate Sheet Pan Taco Pizza

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 12

Ingredients

  • 1 refrigerated pizza dough
  • 1 lb hamburger meat
  • 1 package taco seasoning
  • 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
  • 1 16 oz can refried beans optional
  • 2 cups Shredded Cheese mexican blend
  • 1 1/2 cups lettuce chopped
  • 1 tomato chopped
  • 1 can black olives sliced
  • 1-2 jalapenos sliced
  • salsa optional topping
  • guacamole optional topping

Instructions

  • Preheat oven according to pizza dough package directions. Using a 18x13x1 inch sheet pan follow directions for baking the pizza crust.
  • While oven preheats and crust bakes, cook 1 pound ground beef until browned. Follow directions on taco seasoning package.
  • Remove crust from oven. Spread nacho cheese sauce over prepared pizza crust. (Optional- top cheese sauce with refried beans.) Next, add cooked taco meat evenly over cheese sauce.
  • Sprinkle shredded cheese evenly over the taco meat. Place back in the oven for 8 to 10 minutes or until cheese is melted.

Notes

 
Recipe submitted by Easy Peasy Pleasy Blogger, Lacie Ring.
Garlic & Sage Big Kid Grilled Cheese Sandwiches

Garlic & Sage Big Kid Grilled Cheese Sandwiches

 

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5 from 1 vote

Garlic & Sage Big Kid Grilled Cheese Sandwiches

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 sandwiches

Ingredients

  • 1 chicken breast thinly sliced
  • 4 oz cream cheese
  • 1/2 can Ricos Queso Blanco Cheese Sauce
  • 1 cup Shredded Cheese your choice
  • 1 tbsp garlic
  • 1 tbsp Fresh Sage finely chopped
  • salt to taste
  • pepper to taste
  • 2 tbsp butter
  • 8 slices bread

Instructions

  • 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!

Notes

 
Recipe & Images submitted by Seasonal Memories Blogger Picket Nikila
Cheesy Meat & Potato Casserole

Cheesy Meat & Potato Casserole

 

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3.75 from 4 votes

Cheesy Meat & Potato Casserole

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6 people

Ingredients

  • 1 lb lean ground beef (substitute with turkey or pork)
  • 1/2 cup onion chopped
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 4 large potatoes peeled and sliced very thin
  • 1 can cream of mushroom
  • 1/4 cup cream
  • 1/2 cup beef stock
  • 1 can 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.

Video

Notes

Cheesy Bean Dip

Cheesy Bean Dip

 

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0 from 0 votes

Cheesy Bean Dip

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 6 people

Ingredients

  • 1 can refried beans
  • 1 can Ricos Premium Cheddar Cheese Sauce
  • 1 can diced tomatoes & green chilis

Instructions

  • Combine refried bean, cheese sauce and diced tomatoes & green chilis to a microwave safe bowl.
  • Cover bowl, heat on high for 2 minutes. Remove from microwave and stir.
  • Heat on high 2 minutes or until melted. Serve with Ricos Nacho Chips and enjoy!

Video

Notes

Chicken Bacon Ranch Pasta Bake

Chicken Bacon Ranch Pasta Bake

 

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4.5 from 2 votes

Chicken Bacon Ranch Pasta Bake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 People

Ingredients

  • 1 lb bacon cooked & chopped
  • 12 oz pasta
  • 1 lb boneless skinless chicken diced
  • 2 tbsp olive oil
  • 1 onion diced
  • 1/2 tbsp adobo powder
  • 1 tsp pepper
  • 1 tsp salt
  • 1/2 tsp fresh parsley
  • 12 oz ranch dressing
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 cup shredded mozzarella cheese
  • 1 can Ricos Queso Blanco Cheese Sauce

Instructions

  • 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.

Video