I don’t even know what possessed me. I’m not a processed/American cheese fan… really at all. (Well I do love that melty cheese dip in the crockpot…) But when I got my Food & Family magazine (which used to be free… apparently they charge for it now?) this recipe looked really good (hormones?). So I tried it…
AND… it was good. Not sure I’d make it on a regular basis, because I honestly have a hard time buying Velveeta! The only thing I did differently was also add some mustard.. (I figured it already had cheese, hamburger and ketchup!) And it was easy, and was a one-pot meal! LOVE that!
Velveeta Cheeseburger Mac
1 lb. ground beef
2-3/4 cups water
1/3 cup ketchup
1 tsp. onion powder
2 cups elbow macaroni, uncooked
1/2 lb. (8 oz.) VELVEETA Pasteurized* Prepared Cheese Product, cut into 1/2-inch cubes
BROWN meat in large skillet; drain.
ADD water, ketchup and onion powder; mix well. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until macaroni is tender.
STIR in VELVEETA; cook until melted, stirring occasionally.
*Maybe it’s the word pasteurized that really turns me off???
I found this recipe posted over on Jayesel the other day. We tried it for lunch today!
YUMMMM…. It’s a keeper!
Texas BBQ Chicken Quesadillas
1-2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, sliced
1 green pepper, chopped
ground red pepper
salt & pepper
2 large flour tortillas (I used wheat)
shredded cheddar jack cheese
1. Saute chicken with salt, pepper, and a bit of olive oil in a pan. In a separate pan, cook onions and peppers with a bit of olive oil and pepper. Add BBQ sauce (as much or as little as you like) to the onions and peppers; then add a pinch of ground cumin and ground red pepper.
2. While that all cooks, preheat the oven to 425 degrees F. Place flour tortillas on a cookie sheet.
3. When chicken and veggies are cooked, combine into 1 pan (easiest to add the chicken pieces to the veggies and sauce) Mix and cook for a few minutes to coat the chicken.
4. Spoon mixture onto one half of each tortilla. Top with shredded cheese and fold in half to close the quesadilla. Bake for 10-15 minutes in the oven, or until crispy.
5. Serve with chips and salsa, sour cream, guacamole; garnish with cilantro. YUM!