Let all that you do be done in love.
1 Corinthians 16:14 ESV
1 (20-oz.) can red enchilada sauce
1 (20.0-oz) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz) Chicken & Cheese Taquitos, partially thawed
1 (16-oz.) can refried beans, heated
1/3 cup each: sliced green onions and diced red onions (combined)
1 (2.25-oz.) can sliced black olives, drained (optional)
Sour Cream (optional)
1 (22.5-oz.) box José Olé® Steak & Cheese Taquitos cut into thirds, partially thawed
8 large eggs, beaten
1 (7-oz.) can diced green chilies
1 cup shredded cheddar and Jack cheese blend, divided
3/4 cup chunky salsa
3 Tablespoons butter
1 (24-oz.) bag frozen potatoes O’Brien
1 cup shredded pepper Jack cheese
Sliced Green Onions or Chopped Cilantro (optional)
I like lasagna. What I don’t like is how long it takes to make. How long it takes to bake. How much it makes…. I know you could freeze it, but once a dish finds it’s way into my freezer – it is never to be found again. So when I discovered this twist on the classic dish I was sold!
Here’s what you need…
marinara sauce, ricotta cheese, mozzarella cheese, Parmesan cheese, won ton wraps, Italian seasoning and ground beef/sausage if desired
This queso recipe is extremely creamy, cheesy, hearty and WONDERFUL. I get requests for it from friends and family every time there is a get-together. There is a ‘secret’ ingredient in it that I think makes a yummy difference.
