Comfort Foods With a Kick
Comfort Foods With a Kick
Monterey Chicken Tortilla Casserole
Mexican Four Cheese Potatoes au Gratin
(Family Features) - When the temperature drops, it's natural for thoughts - and cravings - to turn toward soothing and hearty comfort foods. There's nothing like a good casserole or a bowl of hot chili to make you feel good all over.
To kick up the fun in your favorite meals, try some comfort foods with salsa added into the mix. Salsa and picante sauces are convenient ways to add different flavors and heat up the whole family with a satisfying meal.
These recipes are fast and easy, making them great weeknight dinners for the busy cook.
For more creative recipes and serving suggestions, visit pacefoods.com.
Turn Up the Heat!
Here are some more ideas from Pace Foods to help you put some zip into your favorite foods.
Zesty Grilled Cheese
Dip your grilled cheese sandwich into chunky salsa or picante sauce for a full-flavored, zingy kick.
Fiesta Meat Loaf
Use chunky salsa or picante sauce instead of tomato sauce or ketchup for a juicy, zesty meat loaf. Just before serving, top with more salsa.
Soup Toppers
Stir any delicious flavored salsa into your soup for a fresh new taste. Try it in black bean, tomato or vegetable soup.
Fiesta Rice
Tired of making the same old side dishes? To freshen up any meal, stir chunky salsa or picante sauce into your cooked rice for a lively side dish the whole family will love.
Monterey Chicken Tortilla Casserole
Ingredients
- 1 cup coarsely crumbled tortilla chips
- 2 cups cubed cooked chicken OR cooked turkey
- 1 can (about 15 ounces) cream-style whole kernel corn
- 3/4 cup Pace Picante sauce
- 1/2 cup sliced pitted ripe olives
- 1/2 cup shredded cheddar cheese
- Chopped green pepper OR red pepper
- Tortilla chips
Preparation
- Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole. Top with olives and cheese.
- Bake at 350°F for 40 minutes or until hot. Top with peppers. Serve with chips.
Serves
Makes 4 servings
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Chipotle Chili
Ingredients
- 1 jar (16 ounces) Pace Chunky salsa
- 1 cup water
- 2 tablespoons chili powder
- 1 teaspoon ground chipotle chile pepper
- 1 large onion, chopped (about 1 cup)
- 2 pounds beef for stew, cut into 1/2-inch pieces
- 1 can (about 19 ounces) red kidney beans, rinsed and drained
- Shredded cheddar cheese (optional)
- Sour cream (optional)
Preparation
- Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 3 1/2-quart slow cooker.
- Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender. Serve with cheese and sour cream, if desired.
Serves
Makes 8 servings
Notes, Tips & Suggestions
*Or on HIGH for 4 to 5 hours.
Preparation Time:
15 minutes
Cooking Time:
8 hours
2-Step Beefy Taco Joes
Ingredients
- 1 pound ground beef
- 1 can (10 3/4 ounces) Campbell's Condensed
- Tomato soup (Regular OR 25% Less Sodium)
- 1 cup Pace Thick & Chunky salsa
- 1/2 cup shredded cheddar cheese
- 8 Pepperidge Farm Sandwich rolls, any variety
Preparation
- Brown ground beef in skillet. Pour off fat.
- Add soup and salsa. Heat through. Top with cheese. Serve on rolls.
Serves
Makes 8 servings
Preparation Time:
5 minutes
Cooking Time:
10 minutes
Mexican Four Cheese Potatoes au Gratin
Ingredients
- 1 jar (16 ounces) Pace Mexican Four Cheese salsa con Queso
- 3/4 cup Swanson Chicken broth (Regular, Natural Goodness(tm) OR Certified Organic)
- 1/4cup heavy cream OR half-and-half
- 3 medium potatoes, peeled and thinly sliced (about 3 cups)
Preparation
- Stir queso, broth and cream together in medium bowl.
- Put HALF of potatoes in a 2-quart shallow baking dish. Pour HALF of queso mixture over potatoes. Repeat with remaining potatoes and queso mixture.
- Bake at 350°F for 50 minutes or until potatoes are tender. Let stand for 10 minutes.
Serves
Makes 6 servings
Preparation Time:
10 minutes
Baking Time:
50 minutes
Standing Time:
10 minutes
Mexi-Mac
Ingredients
- 1 pound ground beef
- 1 cup Pace Picante sauce
- 1 tablespoon chili powder
- 1 can (14 1/2 ounces) whole peeled tomatoes, cut up
- 1 cup frozen whole kernel corn
- 3 cups cooked elbow pasta
- 1/2 cup shredded cheddar cheese
- Sliced avocado
- Sour cream
Preparation
- Cook beef in skillet until browned. Pour off fat.
- Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes. Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream.
Serves
Makes 4 servings
Preparation Time:
5 minutes
Cooking Time:
20 minutes
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