Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

chicken broth

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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Buffalo chicken dip isn’t buffalo chicken dip if it doesn’t use Frank’s RedHot®. For your next party, look no further than this spicy, creamy dip. It’s not a competition, but you definitely just won appetizers.

Frank's RedHot Buffalo Chicken Dip

chicken

(8 ounces) cream cheese

FRANK'S RedHot® Original Cayenne Pepper Sauce

ranch dressing

blue cheese crumbles

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Chicken arrabbiata

olive oil

medium onions,halved and sliced

red chillies,deseeded and sliced

red wine

chicken stock

tomato,finely chopped

tomato purée

thyme

chicken legs

chopped parsley,to serve (optional)

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

This corn dip is loaded with cream cheese, jalapenos, bacon, ranch, and more! Serve it with tortilla chips, fritos, or vegetables for dipping!

Corn Dip

bacon

salted butter

Salt/Pepper

corn (you’ll need 4-5 ears)

garlic (minced)

onion

red bell pepper (diced)

jalapeno peppers

cream cheese (softened)

sour cream

Ranch Seasoning Mix (equal to 2 Tablespoons)

cheddar cheese (shredded)

Monterery Jack cheese (shredded)

green onions (plus more to garnish)

Preheat oven to 375 degrees.

Cook the bacon in a large skillet over low heat until crispy on each side. Remove and place on paper towels. Crumble the bacon once cooled.

Leave the bacon drippings in the pan.

While the bacon cooks, use a sharp knife and carefully cut the kernels off the corn. Propping the corn on a bundt pan makes it easy to hold the corn and catch the kernels.

Increase heat to medium-high and add the corn to the bacon drippings. Sauté for about 10 minutes, adding butter as needed. Season with salt and pepper.

Add the garlic, red onion, and peppers to the skillet over medium heat and cook for 5 minutes, until softened. Remove from heat.

In a large bowl combine the softened cream cheese, sour cream, Ranch Seasoning, HALF of the cheeses, and diced green onion.

Add the softened vegetables and seasoned corn, stir to combine.

Transfer to a baking dish.

Top with remaining cheese. Bake for 20 minutes, uncovered. Add the crumbled bacon and cook for 5 more minutes.

Garnish with additional green onions and serve.

Pro Tip: Prepare the bacon in a large oven-safe skillet that you can also use to bake the dip in.

Here's what you need: sweet potatoes, olive oil, garlic, fresh thyme, pepper, salt, raw cashews, low sodium vegetable broth, garlic, unsweetened coconut milk, nutritional yeast, lemon juice, ground nutmeg, cayenne, kosher salt, oil

Vegan Sweet Potatoes Au Gratin Recipe By Tasty

potatoes,

garlic,

pepper

salt

cashews

garlic

coconut milk

yeast

lemon juice

nutmeg

cayenne

oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Vegan Sweet Potatoes Au Gratin Recipe by Tasty

Add the cashews to a medium bowl with enough vegetable broth to cover. Soak for at least 2 hours, or overnight. Drain and rinse.

Using a mandolin or a sharp knife, thinly slice the sweet potatoes into rounds.

Add the sweet potatoes to a large bowl and toss with the olive oil, garlic, thyme leaves, pepper, and salt.

Add the drained cashews to a blender or food processor, along with the garlic, coconut milk, nutritional yeast, lemon juice, vegetable broth, nutmeg, cayenne, and salt. Blend until smooth and creamy.

Grease a large cast-iron skillet or other ovenproof dish with oil.

Pour ⅓ of the cashew sauce into the skillet and tilt to evenly coat the bottom. Layer half of the sweet potato rounds over the sauce, overlapping slightly to completely cover the bottom of the pan. Repeat with another ⅓ of the sauce, the rest of the potatoes, and the rest of the sauce.

Bake for 1 hour, or until golden brown on top and the sweet potatoes are tender.

Let cool for 15 minutes before slicing and serving.

https://vid.tasty.co/output/114500/landscape_480/1541544338

SUJEONGGWA (KOREAN CINNAMON GINGER PUNCH) IN THE WINTER WITH SOME DRIED PERSIMMON IS SIMPLY A FABULOUS DESSERT DRINK THAT WILL ALSO KEEP THE COLD AWAY!

Sujeonggwa (Ginger Cinnamon Punch)

water

g fresh ginger ((1.5 oz))

cinnamon sticks ((about 2-3 sticks))

sugar

Tbsp pine nuts

persimmons ((Gotgam 곶감))

Peel fresh ginger and slice thin.

Rinse cinnamon sticks in water.

Prepare 2 pots or kettle that can hold 5 cups or more.

Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.

Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.

Strain ginger water and cinnamon water to filter any debris.

In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.

Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.

If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.

Serve cold. Garnish with few pine nuts on top.

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Potato and pea samosas

onions,

garlic cloves, chopped

4cm-piece fresh ginger, grated

green chillies, deseeded and finely chopped

tbsp oil

frozen peaor finely sliced green beans

coriander, leaves

mango chutney, to serve

plain flour

To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.

Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through &ndash; add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.

Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.

Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Easy warm Lemon Water Recipe. Plus its health benefits, best tips and how to prevent teeth enamel damage.

How to Make Lemon Water

lemon

water*

boiling water*

In a glass, squeeze lemon juice with hand held lemon reamer or glass lemon juicer reamer. Discard seeds if necessary.

Add water, stir and drink while warm.

https://content.jwplatform.com/videos/HVdaY2qY.mp4

How to make lemon water at home tutorial. It ain't a magical detox or a weight loss cure but rather make lemon water to flush out toxins, cleanse the liver and improve your health

This spicy couscous salad is ready in half an hour and is packed with flavour. Perfect for a mid-week meal!

Spicy couscous salad

Massel vegetable liquid stock

couscous

haloumi cheese

can chickpeas, drained,

green onions, thinly sliced

mint leaves, roughly chopped

red chillies, deseeded, thinly sliced

lemon, rind finely grated, juiced

paprika

Made from wholesome, better-for-you flours, rolled oats and refined sugar-free maple syrup, these healthier hot cross buns taste just as good as the original. Happy Easter!

Healthier hot cross buns recipe

almond coconut milk

sachet dried yeast

(1/3 cup) rolled oats

cinnamon

mixed spice

sea salt

(1/2 cup) reduced sugar craisins

(1/3 cup) dried currants

(1/4 cup) mixed peel

vanilla extract

Nuttelex (optional)

(1/4 cup) white spelt flour

maple syrup

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5348771529001-5640008117001

From Kristen Miglore's Food52 Genius Desserts

To make a half recipe and to use apples, see this post: Apple Cobbler with Hot Sugar Crust

If you like video guidance, I made this in Instagram Stories

Tart pan: This summer, after realizing I didn't have a good pan in which to make clafouti, I invested in this set of Toulouse tart pans from Food52's Shop. I absolutely love them. I've used them to make eggplant involtini, quinoa-stuffed poblano peppers, and, as here, peach and pluot cobbler with hot sugar crust. They are dishwasher safe and clean up like a dream.

Peach (or Pluot!) Cobbler with Hot Sugar Crust

peaches (about 4 1/2 pounds / 2kg)

1/2 cup (110 grams) unsalted butter, softened

1 1/2 cups (190 grams) all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

3/4 cup (185 grams) whole milk

1/2 cup (120 grams) hot water

Heavy cream or ice cream,

Heat the oven to 350°F (175°C), with a rack in the center. Line a large rimmed baking sheet with aluminum foil or parchment paper.

Arrange the peaches in a 9 by 13-inch (23 by 33cm) or two 10-inch pie plates or other similar-size baking pan or gratin dish. Using a zester or Microplane, zest about 2 teaspoons of lemon zest evenly over the fruit. Cut the lemon in half and squeeze about 1⁄4 cup (60g) of lemon juice over the top.

In a stand mixer fitted with the paddle attachment, cream the butter and 1 1/2 cups (300g) of the sugar on medium speed until creamy but sandy, about 1 minute. Add the flour, baking powder, and salt and beat on medium speed until all the flour is incorporated and the mixture is evenly crumbly, about 30 seconds more. Scrape down the sides of the bowl. With the mixer on low speed, slowly pour in the milk. Increase the speed to medium and beat until the batter is light and fluffy, about 2 minutes.

Scoop the batter in about 6 large blobs over the peaches. With an offset spatula or the back of a big spoon, carefully spread the batter evenly over the fruit.

Sprinkle the remaining 1/2 cup (100g) sugar over the batter. Drizzle the hot water evenly over the sugar, using it to melt the sugar topping.

Set the pan on the foil-lined baking sheet and bake the cobbler until the top is golden brown and cracked, 70 to 80 minutes. A toothpick stuck in the topping should come out clean or with just crumbs clinging—be sure to check in a few places.

Let the cobbler cool for about 30 minutes to firm up. Serve warm, scooping it into big bowls and pouring a little heavy cream over the top. Refrigerate any leftovers airtight.

My coworker gave me two bags of pluots so, of course, I searched for pluot recipes! This one is fantastic! I left out the lemon zest and juice because the pluots weren't quite ripe so were a bit tart. The cobbler turned out perfect!! Thank you so much for sharing this recipe!

Keep Make-Ahead Spinach Phyllo Roll-Ups in the freezer and pop one in the oven for a quick appetizer later. These spinach phyllo roll-ups are delicious.

Make-Ahead Spinach Phyllo Roll-Ups

pkg. (10 oz.) frozen chopped spinach, thawed, well drained

ATHENOS Traditional Crumbled Feta Cheese

green onions, finely chopped

egg, beaten

phyllo dough (14x9 inch), thawed

butter, melted

Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.

Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.

Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.

Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

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These spicy Sriracha noodles are a simple yet absolutely flavor-packed Thai noodles dish – for those who aren&#039;t afraid of a bit of heat! Taking less than 20 minutes to make, these &#039;dragon noodles&#039; are a wonderful quick mid-week meal. Plus, this recipe is gluten-free, meat-free, vegan, and healthier than your favorite instant noodle packets!

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Mexican Beef & Rice Casserole