2-3lbsflank steak (I purchase 2 of these for my family of 5)
5cloves of garlic
2juice of limes
1/2cuporange juice
1tbspbalsamic vinegar
2tbspWorcestershire
1/2cupolive oil
1tbspturbinado sugar
1tbspsalt(pepper is optional - I do not like pepper, so I never use it, but I know a lot of people love pepper, especially on steaks and salads)
1/2cupRicos Premium Cheddar Cheese Sauce
mixed salad greens
sliced brussel sprouts
spiraled sweet potatoes
chopped grape tomatoes
3-4sliced radishes
1/2avocado, peeled and sliced (per salad bowl)
salt to taste
cilantro chopped
jalapenos sliced
limes quartered and zested
blue corn chips and sweet potato chips
Instructions
Marinade: Chop garlic cloves in a small food processor. Add the marinade ingredients and mix thoroughly. Place the steaks in a dish, cover with the marinade, and place in the refrigerator for 1-24 hours.
Grilling the Steak: Preheat the grill to medium heat. Remove the meat from the marinade dish. Place the flanks steak on the grill and grill for 7-9 minutes per side. We enjoy a medium rare steak (140-145º), but you can grill longer if you prefer your steak medium (155-160º). Place grilled steaks on a platter and cover with aluminum foil and let rest for 5-10 minutes. Slice across the grain of meat (ie: slicing across the width of the steak rather than its length).
Greens and Veggies: Prep your salad bowl toppings.
Assemble: Build your salad bowl with greens. Nestle in your avocado slices, radish slices and nacho chips. Sprinkle in a handful of sliced brussel sprouts and spiraled sweet potatoes (I quickly blanched mine). Top with chopped cilantro, jalapeno and real salt.
Protein: Place slices of flank steak on top of the salad bowl.
Toppings: Scoop a generous ½ cup of Ricos Premium Cheddar Cheese Sauce. Squeeze a slice of lime over the top and sprinkle a bit of the lime zest. ENJOY!
1lbExtra Large shrimp (raw, shell and tail-off), thawed and pat dry
1oztaco seasoning mix (original)
1tbspvegetable oil
1large and juicy lime, divided
28 oz bagstortilla chips (one purple and one yellow)
115 oz canRicos Gourmet Nacho Cheese Sauce
1cupMexican blend cheese or other, shredded (optional)
1small avocado, chopped
1/2cupchopped tomatoes
1/4cupchopped red onions (optional)
1Serrano pepper, sliced (or jalapeno if preferred)
chopped cilantro
Instructions
Preheat oven to 350º F.
Season shrimp with the taco seasoning mix in a medium bowl.
Then, heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 2 minutes on one side and turn to cook another 2 minutes.
Squeeze on half of a lime and place on a plate or in a bowl.
Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp.
Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp, and scatter on the shredded cheese. Repeat layering once more.
Next, bake for about 5-10 minutes, or until hot and cheese is melted.
Remove from the oven, top nachos with avocado, tomatoes, red onion, pepper, and chopped cilantro, and squeeze the other half of the lime over the garnishes.
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 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 Ricos 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.
