Empanada

 Empanada

prep time 15 min

total time 40 min

makes 8 servings

recipe by: kraft

What You Need!

1 lb. ground beef

1 cup Thick 'N Chunky Salsa

1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)

1 cup KRAFT Mexican Style

2% Milk Finely Shredded Four Cheese

Make It!

HEAT oven to 425ºF.

BROWN meat in large skillet; drain. Stir in salsa; remove from heat.

PLACE 1 crust on baking sheet; top with meat mixture, spreading to within 1 inch of edge. Cover with cheese and remaining crust; seal edges with fork.

BAKE 25 min. or until golden brown. Cool 5 min. before cutting into wedges to serve.

SHAKE 'N BAKE "E-Z Buffalo Wings"

SHAKE 'N BAKE "E-Z Buffalo Wings"

prep time 10 min

total time 25 min

makes 4 servings

What You Need!

1/2 tsp. ground red pepper (cayenne)

1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

1 lb. boneless skinless chicken breasts, cut into 20 strips

2 Tbsp. hot pepper sauce

1/2 cup KRAFT Ranch Dressing

Make It!

HEAT oven to 400ºF.

ADD pepper to coating mix in shaker bag; shake gently to combine. Add chicken, a few strips at a time; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray.

BAKE 15 min. or until chicken is done.

TRANSFER to plate; drizzle with hot sauce. Serve with dressing.

5-Layer Mexican Dip

5-Layer Mexican Dip

prep time 10 min

total time 3 hr 10 min

makes 4 cups or 32 servings, 2 Tbsp. each

recipe by: kraft

What You Need!

1 can (15-1/2 oz.) refried black beans

1 Tbsp. chili powder

1/2 tsp. ground cumin

1 cup Sour Cream

1 cup KRAFT Shredded Cheddar Cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped

Make It!

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours or until chilled. Serve with tortilla chips.