Are you ready for some football? It’s the last game of the season and we a ready for championship play.
The teams are bringing their A-game….are you bringing your game winning dishes?
If not, never fear….we have a line-up that will score a touchdown at any party.
1. Ultimate Sheet Pan Taco Pizza
- 1 refrigerated pizza dough
- 1 pound ground beef
- 1 pkg taco seasoning
- 1 15 ounce can Ricos Gourmet Nacho Cheese Sauce
- 1 16 ounce can refried beans (optional)
- 2 cups shredded cheese, mexican blend
- 1 1/2 cups finely chopped lettuce
- 1 large tomato, chopped or cherub tomatoes, sliced
- 1 small can sliced olives (optional)
- 1 to 2 jalapenos, sliced
- Salsa and Guacamole for optional toppings
Preheat oven according to pizza dough package directions. Using a 18x13x1 inch sheet pan follow directions for baking the pizza crust. While oven preheats and crust bakes, cook 1 pound ground beef until browned. Follow directions on taco seasoning package. Spread nacho cheese sauce over prepared pizza crust. (Optional- top cheese sauce with refried beans.) Next, add cooked taco meat evenly over cheese sauce. Sprinkle shredded cheese evenly over the taco meat. Place back in the oven for 8 to 10 minutes or until cheese is melted.
Let taco pizza cool for a minute then evenly sprinkle finely chopped lettuce, tomatoes, olives, and jalapenos over your pizza. Cut and serve with salsa and guacamole. Add or take away toppings to your liking.
2. Cheese Steak Stuffed Bread
- 2 tbsp.butter
- 1 green pepper sliced thin
- 1 red pepper sliced thin
- 1/2 yellow onion sliced thin
- ½ 15 oz. can Ricos Queso Blanco
- 2 pounds thinly sliced steak
- 2 tubes crescent sheet dough
Preheat oven to 375. In a large pan sauté onions and peppers in butter until they are soft. Add the steak to the pan and cook through. Remove pan from heat and set aside. Cut the crescent roll sheets into squares. Put about TBSP of the mixture onto each square. Add the cheese sauce and combine. Fold the crescent roll dough over and crimp sides with a fork. Bake for 10-12 minutes until golden brown.
Taco Potato Boats
- 6 baking potatoes
- 1 lb ground turkey (or ground beef)
- 1 medium sized sweet onion, diced
- 1 green bell pepper, diced
- 1 yellow pepper, diced
- Taco Seasoning
- 15oz can Ricos Cheese Sauce
- Sour Cream
- French Onions
Bake the potatoes in the microwave depending on your microwave’s directions. If you’d like, you can also bake them in the oven for a crispier outside. Cut them open to let them cool just a little bit. While the potatoes are baking, brown the ground turkey (or ground beef) and add in the diced onion, peppers and taco seasoning and cook until peppers are soft. Cut the baked potatoes open about 1/2 way and scoop out most of the potato filling. You can use this filling for anything — mashed potatoes, etc. We mixed it in with the leftover meat and cheese — yum! Fill the potato boat with the turkey meat mixture. Top with Rico’s Cheese Sauce, sour cream and garnish with green onions.
4. Cheesesteak Egg Rolls with Avocado Queso Blanco
For the Avocado Queso Blanco
- 1 ripe avocado
- 1/4 cup sour cream
- 5 ounces of Ricos Queso Blanco (available at Walmart)
- Salt and Pepper to taste
- 1 31.5 ounce box Sliced Steaks such as Steak-umm
- 1 large poblano pepper
- 1 medium sweet or yellow onion
- Montreal Steak seasoning
- 5 ounces of Ricos Queso Blanco
- 1 large package of egg roll wrappers
- Oil for frying
For Avocado Queso Blanco
In a small bowl, mash a ripe avocado with a fork. When fairly smooth (there will still be some lumps), mix in 1/4 cup of sour cream. Then blend in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Continue stirring until the sauce is smooth and all of the ingredients are combined. Season to taste with salt and pepper. Optional: for more of a Mexican flare and a modified take on guacamole you can add chopped jalapeno, cilantro, lime zest or even a dash of lime juice. I liked the simplicity of the avocado, sour cream and cheese sauce. Refrigerate the sauce until ready to serve.
For Cheesesteak Egg Rolls
Dice the onion and poblano peppers and saute them in a large skillet over medium-high heat until they begin to get tender. Remove the sliced steaks from the package and break them apart into smaller pieces as you add them to the skillet. Use a wooden spoon to stir and continue to break up the steaks as they cook. Season with Montreal Seasoning to taste. When the meat has cooked through you can drain off any excess fat. Stir in 1/3 of a can (5-ounces) of Ricos Queso Blanco. Remove from the heat.
Fill a pot with oil as directed on the egg roll wrapper package. Fill each egg roll with a generous helping of the cheesesteak filling and fold each egg roll according to the package directions. Place each egg roll into the hot oil and fry until golden brown. This should take 2-3 minutes each. Remove cooked rolls to a paper towel to cool.
Tip: You can prepare the egg roll filling up to 24 hours in advance and refrigerate until ready to use. The filling also freezes well.
You will have about 1/3 of the can of cheese left if you make both the Cheesesteak Egg Rolls and the Avocado Queso Blanco. I heated this and put it in a small bowl to serve alongside the egg rolls and dip.
5. Cheesy Quesadillas
- 4 (10 inch) flour tortillas
- 1 1/2 cups shredded cooked chicken
- 1 cup Ricos Gourmet Nacho Cheese Sauce.
- 1 cup grated Monterey Jack Cheese
- 1 jalapeno chopped finely
- 1 - 2 tablespoons oil
- Sour cream - for garnish
- Homemade salsa - for garnish
- Homemade guacamole - for garnish
Lay 2 flour tortillas flat on top of a baking sheet pan. Add the chicken to the top of both flour tortillas. Add the Ricos Gourmet Nacho Cheese Sauce on top of the chicken. Sprinkle the grated Monterey Jack Cheese on top. Sprinkle the chopped jalapeno peppers. Top each tortilla with the other 2 flour tortillas and press gently. Brush with a little bit of the oil. Bake in a preheated 425 degree oven for about 10 to 12 minutes or until the quesadilla is browned and the cheese is melted. Remove from oven, let cool slightly before cutting into triangle wedges. Serve with homemade salsa, guacamole and sour cream.
Cheesy Sweet Pepper Nachos
- 16oz Mini Sweet Peppers
- 1 Cup Cooked & Sliced, Grilled Chicken
- 1/2 Cup Black Beans, Rinsed and Drained
- 1 15oz Can of Ricos Gourmet Nacho Cheese
- 1/2 Cup Cooked Brown Rice & Quinoa
- 1/4 Cup Chopped Green Onion
- 1/4 Cup Chopped Cilantro
- Sour Cream
Preheat the oven to 350. Slice the peppers lengthwise and cut the seeds out. Place them on a cast iron skillet or a sprayed baking dish. Fill the peppers with chicken and beans. Evenly add scoops of cheese throughout the dish. Bake for 10 minutes. Carefully remove, use a brush and spread the cheese out so that all of the peppers are evenly coated. Place back in the oven for an additional 5-10 minutes. Carefully remove, add the rice, green onions, and cilantro. Serve with salsa and sour cream.
7. Cheesy Touchdown Loaded Potato Skins
- 15 oz can Ricos Condensed Cheddar Cheese
- 4 large potatoes, scrubbed and dried
- 1/4 cup chives
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Crumbled bacon
Preheat oven to 425º. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a sheet pan. Brush potatoes with olive oil. Bake until tender, 10 to 15 minutes. Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. When potatoes are cool, cut in half lengthwise. Using a spoon, remove middle, leaving a 1/4″ thick shell. Add skins back to the sheet pan and brush with oil, garlic powder and salt mixture. Bake until golden and crisp, 4 to 5 minutes per side. Reduce oven temperature to 375º. Fill the potatoes with Ricos Condensed Cheddar Cheese (mixed correctly). Bake 10 minutes. 5. To finish off your cheesy loaded potato skins, top with bacon, a spoonful of sour cream, and diced chives. Serve immediately.
8. Crunchy Taco Bowls
- 1 lb lean ground beef, browned and drained
- 1 packet taco seasoning
- 3/4 cup water
- 15 oz can of diced tomatoes
- 15 oz can of Ricos Nacho Cheddar Cheese Sauce
- 24 wonton wrappers
- sour cream, avocado, and cilantro for garnish
Preheat oven to 350 degrees F. Coat a 12 cup muffin tin with cooking spray. Brown and drain ground beef. Add taco seasoning and water, completing directions on packet. Start with a layer of shredded lettuce in each muffin tin.
Follow with a spoonful of the beef mixture in each tin. Add diced tomatoes to your liking. Add 1 tablespoon of Ricos Gourmet Nacho Cheddar Cheese Sauce
Bake for 10-12 minutes. Serve immediately with toppings of choice. Sour cream, avocado, and cilantro are perfect toppings.
9. Loaded Cheese Dip
- A few strips of bacon
- Chopped tamed jalapenos
- Fresh cilantro
Serve with store-bought frozen pretzels and wings plus a bag of chips and store-bought guacamole.
10. Taco Bar
- 1 can Ricos Condensed Cheese (available at Walmart!)
- 1 can Diced Tomato and Chiles
- 1 teaspoon taco seasoning
- 1/4 cup of water
In a medium pan, add all ingredients and stir over medium heat. Bring to a low simmer for 2 minutes and then remove from heat. Serve while warm.
Keep the winning going…..
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