Warm Fiesta Bean Dip

Warm Fiesta Bean Dip

by | Jun 10, 2014 | Recipes

Warm Fiesta Bean Dip

Prep time:  
Cook time:  
Total time:  
 
Serves: 14
 
This snappy, south-of-the-border dip makes a delicious appetizer, perfect for kicking off your Cinco de Mayo party.
Ingredients
  • 2 CANS (14.5 OZ. EACH) DEL MONTE® PETITE DICED TOMATOES WITH ZESTY JALAPENOS
  • 1 CAN (15.25 OZ.) DEL MONTE® WHOLE KERNEL CORN-NO SALT ADDED, DRAINED
  • 1 LB. LEAN GROUND BEEF
  • 1 CAN (15 OZ.) LOW-FAT REFRIED BEANS
  • 1 TBSP. CHILI POWDER
  • 1-1/2 CUPS SHREDDED LOW-FAT CHEDDAR CHEESE
  • TORTILLA CHIPS
  • (OPTIONAL) GREEN ONIONS
 
Instructions
  1. COOK MEAT IN SKILLET; DRAIN. ADD 1 CAN UNDRAINED TOMATOES, REFRIED BEANS AND CHILI POWDER. COOK OVER MEDIUM HEAT, STIRRING OCCASIONALLY, UNTIL HOT.
  2. PLACE IN SHALLOW 2-1/2-QUART BAKING DISH. TOP WITH CORN, REMAINING CAN OF TOMATOES (DRAINED) AND CHEESE. BAKE AT 350°F, 5 MINUTES, OR UNTIL CHEESE IS MELTED. GARNISH WITH GREEN ONIONS, IF DESIRED. SERVE WARM WITH TORTILLA CHIPS.
 
 
 


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Black Bean Garnachas

Black Bean Garnachas

by | Jun 10, 2014 | Recipes

Black Bean Garnachas

Prep time:  
Cook time:  
Total time:  
 
Serves: 4
 
Kick up your dinner routine with this spicy Southwestern dish. High in fiber, it’s a great option for families on a budget. Serve with salsa and avocado on the side for an extra-tasty touch.
Ingredients
  • 1 CAN (14.5 OZ.) DEL MONTE® DICED TOMATOES WITH GARLIC AND ONION
  • 1 CAN (15 OZ.) LOW-SODIUM BLACK OR PINTO BEANS, DRAINED
  • 2 CLOVES GARLIC, MINCED
  • 1 TSP. MINCED JALAPENO CHILE
  • ½ TSP. GROUND CUMIN
  • 1 CUP CUBED GRILLED CHICKEN OR TURKEY
  • 4 FLOUR TORTILLAS
  • ½ CUP LOW-FAT SHARP CHEDDAR CHEESE, SHREDDED
  • (OPTIONAL) SALSA
  • (OPTIONAL) LETTUCE
  • (OPTIONAL) AVOCADO
 
Instructions
  1. COMBINE UNDRAINED TOMATOES, BEANS, GARLIC, JALAPENO AND CUMIN IN SKILLET. ADD COOKED CHICKEN. COOK 5 MINUTES.
  2. ARRANGE TORTILLAS IN SINGLE LAYER ON GRILL OVER MEDIUM COALS.
  3. SPREAD ABOUT ¾ CUP CHICKEN MIXTURE OVER EACH TORTILLA. TOP WITH CHEESE.
  4. COOK ABOUT 3 MINUTES OR UNTIL BOTTOM OF TORTILLA BROWNS AND CHEESE IS MELTED. SERVE WITH SALSA, IF DESIRED. GARNISH WITH SHREDDED LETTUCE AND DICED AVOCADO, IF DESIRED.
 
 


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Acapulco Burgers

Acapulco Burgers

by | Jun 10, 2014 | Recipes

Acapulco Burgers

Prep time:  
Cook time:  
Total time:  
 
Serves: 10
 
Quick, casual burgers – with a new twist and south-of-the-border kick. Our zesty dish has the added benefit of being deliciously heart smart.
Ingredients
  • 2 CANS (8 OZ. EACH) DEL MONTE® TOMATO SAUCE
  • 1 CAN (15.25 OZ.) DEL MONTE® WHOLE KERNEL CORN, DRAINED
  • 1-1/2 LB. LEAN (90%) GROUND BEEF
  • ¾ CUP CHOPPED ONION
  • 1 PKG. (1.5 OZ.) CHILI SEASONING MIX
  • 1 CAN (15 OZ.) KIDNEY BEANS, DRAINED
  • 10 HAMBURGER BUNS, SPLIT AND TOASTED
  • ½ HEAD LETTUCE
  • (OPTIONAL) ½ CUP SHREDDED CHEDDAR CHEESE
 
Instructions
  1. BROWN MEAT WITH ONION. DRAIN FAT.
  2. ADD TOMATO SAUCE AND SEASONING MIX. COVER AND SIMMER 15 MINUTES.
  3. ADD CORN AND BEANS; HEAT THROUGH. TO ASSEMBLE BURGER, TOP EACH HALF OF BUN WITH CHILI MIXTURE AND LETTUCE. SPRINKLE WITH CHEDDAR CHEESE IF DESIRED.


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Antipasto Salad with Pasta

Antipasto Salad with Pasta

by | Jun 9, 2014 | Recipes

Antipasto Salad with Pasta

Prep time:  
Total time:  
 
Serves: 6
 
Enjoy antipasto as a salad with Red Gold or Redpack Italian flavored tomatoes, cauliflower, green pepper and mozzarella cheese flavored with mini pepperoni.
Ingredients
  • 8 OUNCES BOW TIES PASTA, COOKED, RINSED AND DRAINED
  • 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES WITH GARLIC & OLIVE OIL, DRAINED
  • ¼ CUP LOW FAT ITALIAN DRESSING
  • 2 CUPS CAULIFLOWER FLORETS
  • ½ CUP MINI PEPPERONI
  • ½ CUP CHOPPED GREEN BELL PEPPER
  • ¾ CUP CUBED MOZZARELLA CHEESE
 
Instructions
  1. STIR TOGETHER RED GOLD® PETITE DICED TOMATOES WITH GARLIC & OLIVE OIL AND DRESSING IN A LARGE BOWL. ADD PASTA AND ALL REMAINING INGREDIENTS; TOSS TO COMBINE AND COAT VEGETABLES WITH DRESSING.
  2. SERVE IMMEDIATELY OR REFRIGERATE UNTIL COLD.
 
 
 
 
 
 


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Fresh Harvest Lasagna

Fresh Harvest Lasagna

by | May 1, 2014 | Recipes

Fresh Harvest Lasagna

A hearty healthy lasagna recipe from Red Gold full of delicious vegetables. RedGold.com
Ingredients
  • 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
  • 1 LARGE ZUCCHINI, CHOPPED
  • 1 MEDIUM YELLOW SUMMER SQUASH, CHOPPED
  • 1 MEDIUM ONION, CHOPPED
  • ½ RED BELL PEPPER, CHOPPED
  • 1 CUP FRESH CHOPPED BROCCOLI FLORETS
  • 1 LARGE CARROT, MINCED
  • 1 (8 OUNCE) PACKAGE SLICED FRESH MUSHROOMS, CHOPPED
  • 3 GARLIC CLOVES, MINCED
  • ½ CUP WATER
  • 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES, OR 2 (15 OUNCE) CANS
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO
  • 1 TEASPOON ITALIAN SEASONING
  • SALT TO TASTE
  • 1 (16 OUNCE) BOX LASAGNA NOODLES, TRADITIONAL, UNCOOKED
  • 1 (15 OUNCE) CARTON LOW FAT RICOTTA CHEESE
  • 3 CUPS SHREDDED ITALIAN BLEND CHEESE
  • ½ CUP GRATED PARMESAN CHEESE
 
Instructions
  1. PREHEAT OVEN TO 350O F. HEAT OIL IN SKILLET OVER MEDIUM HEAT. ADD ZUCCHINI, SQUASH, ONION, BELL PEPPER, BROCCOLI, CARROTS AND MUSHROOMS; SAUTE UNTIL VEGETABLES ARE CRISP TENDER. ADD GARLIC AND COOK FOR ANOTHER MINUTE, REMOVE FROM HEAT.
  2. IN LARGE MIXING BOWL COMBINE WATER, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, ITALIAN SEASONING AND SALT.
  3. COVER THE BOTTOM OF A 9X13X2 INCH BAKING PAN WITH 1½ CUPS OF SAUCE MIXTURE. ARRANGE ⅓ OF NOODLES ON TOP OF SAUCE, SLIGHTLY OVERLAPPED. TOP WITH ½ OF RICOTTA CHEESE, ½ VEGETABLE MIXTURE, 1 CUP OF ITALIAN BLEND CHEESE AND 1 CUP OF SAUCE. REPEAT LAYERS AND TOP WITH LAST ⅓ OF NOODLES AND THE REMAINING SAUCE. SPRINKLE WITH REMAINING ITALIAN BLEND CHEESE AND PARMESAN CHEESES.
  4. COVER TIGHTLY WITH FOIL AND BAKE FOR 1 TO 1½ HOURS; UNTIL NOODLES ARE COOKED. LET STAND FOR 10 MINUTES BEFORE SERVING.
  5. THE RECIPE MAKES 12 SERVINGS, BUT YOU COULD DIVIDE THE RECIPE INTO TWO 9X9 INCH BAKING DISHES AND FREEZE ONE FOR A WINTRY NIGHT SUPPER.
 
 
 
 
 
 
 
 
 


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