Browse Our Top Recipes
Mexican Street Corn Nachos
Mexican Street Corn Nachos
Servings: 4 people
Ingredients
- 4 whole ears of corn, shucked & grilled
- Ricos Gourmet Nacho Cheese Sauce
- Ricos Queso Blanco Cheese Sauce
- fresh cilantro
- Lime wedges (for drizzle & garnish)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cup Cotija cheese, crumbled
- 1 bag tortilla chips
- salt & pepper
Instructions
- Remove corn from the husk and lightly coat with olive oil, salt, and pepper.
- Grill the corn over medium heat until browned.
- Remove the corn from the grill and keep warm.
- In a mixing bowl, combine cotija cheese, sour cream, mayo, chili powder, and cilantro.
- Coat the grilled corn with the above mixture.
- Remove corn from the cob.
- Spread tortilla chips on a plate or baking sheet and drizzle with nacho cheese and queso.
- Top the nachos with the grilled corn, then top with additional cilantro and crumbled cotija.
- Garnish with lime and lime zest if desired.
- Place in oven at 350 degrees for 5 minutes to warm.* (*Prepare the Mexican street corn nachos on a baking sheet if you decide to do this step.)
Notes
Mexican Chicken Spaghetti
Mexican Chicken Spaghetti
Servings: 10 people
Ingredients
- 2 tbsp melted butter
- 16 oz thin spaghetti
- 15 oz can Ricos Premium Cheddar Cheese Sauce
- 21 oz cream of chicken soup (two cans)
- 1 cup chicken broth
- 4 tbsp hot sauce optional
- 2 tsp chili powder
- 1 tsp Mexican oregano
- 1/2 tsp salt
- 1/2 tsp cumin
- 4 cups cooked chicken chopped
- 14 oz diced tomatoes undrained
- 4 oz green chiles undrained
- 1/2 cup black olives sliced
Instructions
- Preheat oven to 350 degrees. Spread the melted butter in a 9x13 baking dish.
- Prepare spaghetti according to package directions to al dente. Drain, leaving a small amount of pasta water in the pot. Return the pasta to the pot.
- Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.
- Fold in the cooked chicken, tomatoes, green chiles, and black olives.
- Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.
Notes
Fiesta Queso Burger Tostadas
Fiesta Queso Burger Tostadas
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
Crunchy Taco Bowls
Crunchy Taco Bowls
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
Cheesy Taco Pasta
Cheesy Taco Pasta
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
Cheesy Sweet Pepper Nachos
Cheesy Sweet Pepper Nachos
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
Bacon Cheeseburger Soup
Bacon Cheeseburger Soup
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
Loaded Cheese Dip
Loaded Cheese Dip
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
Creamy Cheesy Potato Soup
Creamy Cheesy Potato Soup
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.
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
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
Air Fryer Mac And Cheese Balls
Air Fryer Mac And Cheese Balls
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
Ricos Halloween Monster Munch
Ricos Halloween Monster Munch
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.
Taco Potato Boats
Taco Potato Boats
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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Nacho Pizza Bombs
Nacho Pizza Bombs
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
Cheese Steak Stuffed Bread
Cheese Steak Stuffed Bread
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
Mexican Hot Dogs
Mexican Hot Dogs
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
Ricos Brisket Queso
Ricos Brisket Queso
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.
Ultimate Sheet Pan Taco Pizza
Ultimate Sheet Pan Taco Pizza
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
Garlic & Sage Big Kid Grilled Cheese Sandwiches
Garlic & Sage Big Kid Grilled Cheese Sandwiches
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
Cheesy Meat & Potato Casserole
Cheesy Meat & Potato Casserole
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.
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