Queso Chicken Bake

Ingredients

• 3-4 chicken breasts
• Chili powder
• 1 can RO*TEL
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• 16 oz. Velveeta

Preheat the oven to 375 degrees F.

Season the chicken breasts with chili powder, and then place the chicken breasts in a baking dish. 

Layer the corn, black beans, and RO*TEL on top of the chicken.

Dice the queso cheese into 1/2 inch cubes and spread them evenly over the top of the dish. 

Cover the dish with foil and bake in preheated oven for 45-55 minutes or until the chicken is done and the juices run clear.

*If you want the cheese to be a little crispy, remove the foil for the last 5 minutes of baking.

Remove from oven and remove the chicken breasts from the pan. Use a fork or whisk to work the extra cheese into the juices to form more queso sauce.

Serve over rice, with chips, or with tortillas. Enjoy! 

Taco Bake

Ingredients

• 1 1/2 lbs. lean ground beef
• 1 can diced tomatoes with green chilies
• 1/2 cup water
• 1 cup sour cream
• 1 pkg. taco seasoning 
• 8 oz. shredded Colby-Monterey Jack cheese
• Corn tortilla chips

Preheat hoven to 350 degrees F. 

In a medium skillet over medium heat, brown the ground beef and drain fat. 

Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix. Let season 5-10 minutes. 

In the bottom of a greased 9 x 13 baking dish, place a layer of tortilla chips.

Cover with a layer of meat mixture then a layer of cheese.

Repeat this process until the last layer is cheese. 

Bake for 20 minutes, or until the cheese is bubbly. 

Enjoy!