This Chicken Burritos recipe contains flour tortillas, kraft shredded cheddar cheese, taco bell home originals refried beans, taco bell home originals thick 'n chunky salsa.
A flavorful skillet dish that cuts down on prep without cutting down the flavor. No need to roll individual tortillas, just cut them up and stir them in with the chicken.
This pastry-wrapped main dish is a creative way to use up your Thanksgiving leftovers. It combines turkey, stuffing, gravy, vegetables and cranberry sauce in individual "pot pies".
Muffin pan cups hold the crumb crust and cheese filling for these mini no-bake treats. Made with a cheesecake mix, they're ready to chill in just minutes.
This one-pot skillet was created for those moments when you're in the mood for a walking taco but nowhere near a concession stand. It's no-fuss food with big flavor.
Add taco seasoning, corn chips and cheese to chicken and say adios to ho-hum. Melty, crunchy, south-of-the-border flavors top rice for this future family fave.
Skip the food truck line and make a delectable, better-for-you fish taco right at home. This simple dish is cheesy, zesty and bursting with cilantro-lime flavor.
A sprinkling of ready-made taco seasoning is the simple start to the delicious grilled chicken in this South-of-the-Border dish, topped with melted cheese and salsa.
These biscuits combine an adaptation of Roben Ryberg's biscuit ingredients from The Gluten-Free Kitchen with Cooks Illustrated's method for making biscuits. These are very white...if you liked the white, spongy things that you could buy at Kentucky Fried Chicken, you'll like these. Lately I've been substituting 1-1/4 cups brown rice flour mix for the two starches. It turns out really good with a little less white and a little more nutrition.
