Instructions

• In a large skillet, brown ground beef and garlic until beef is thoroughly cooked, drain well.
• Add processed cheese, beans and onion; stir to combine. Heat mixture until hot and cheese is melted. Before serving add cheddar cheese and diced tomatoes with green chilies; stir to combine.
• Serve with pita chips, tortilla chips or veggies of your choice
  

Instructions

• Combine drained diced tomatoes with green chilies, green onions, garlic and jalapeno pepper in a large bowl.
• In a separate bowl combine vinegar, brown sugar, ginger, cumin, salt and black pepper; stir until blended.
• Pour vinegar mixture over tomato mixture; tossing to coat. Chill one hour before serving.
• Toast both halves of bun. Place grilled burger on bottom toasted bun. Spoon ¼ cup tomato mixture in center of burger, put toasted bun half on top.

Instructions

• In a large soup pot sauté onions and green bell pepper in oil until tender. Add chicken broth, shredded chicken, petite diced tomatoes with green chilies, corn, black beans, pepper, garlic powder, chili powder, cumin, tomato paste and cornmeal mixture. Bring to a boil.
• Cover and reduce heat to low. Simmer, stirring occasionally for 20 minutes.
• Spoon soup into serving bowl. Top with tortilla chips and cheese.
• Optional garnish: several ½-inch pieces of avocado and a spoon full of sour cream along with a squeeze of fresh lime juice. Other toppings could include diced onion, pico de gallo or cilantro.

Instructions

• Heat oil in a large skillet over medium heat, add onion and red bell pepper. Increase heat to high and add the ground turkey. Cook until browned, about 8 minutes. Stir in taco seasoning and chicken stock.
• Stir in diced tomatoes with green chilies, corn, black beans and dry pasta. Bring to a boil.
• Reduce heat to simmer, cover and cook for about 15 minutes. Uncover and stir every 2-3 minutes until thicken. Season with salt and pepper.
• Remove from heat, top with shredded Mexican cheese and serve.

Instructions

• Heat oil in a large pot over medium heat. Add onion, garlic, leeks, carrots, salt, pepper, Italian seasoning, and red pepper flakes. Cook and stir until vegetables begin to soften.
• Add the tomato sauce and diced tomatoes with green chilies, vegetable stock, and the parmesan rind if using. Stir well. Simmer 20 minutes, or until vegetables are tender.
• Add tortellini, kale and heavy cream. Stir to combine. Simmer until kale is wilted and the tortellini is cooked through. Remove parmesan rind. Taste and adjust seasoning.
• Serve in bowls. Top with parsley, grated parmesan cheese & fresh cracked black pepper.

Instructions

• Preheat oven to 350° F. Mix together cream cheese, ranch dressing and diced tomatoes with green chilies. Add chicken, seasoning, sugar and cheese; mix well.
• Spoon into a 1 quart shallow baking dish that has been sprayed with cooking spray.
• Bake for 20 minutes or until heated through. Stir before serving.
• Serve with chips or celery and carrot sticks.