Taco Bake
1 package (14 ounces) Kraft® Deluxe Macaroni & Cheese Dinner
1 pound ground beef
1 package Taco Seasoning mix
3/4 cup water
3/4 cup sour cream
1 1/2 cups shredded Cheddar Cheese, divided
l cup Thick ‘N Chunky Salsa
Preheat oven to 400º. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat. simmer 5 minutes.
Stir sour cream in prepared Dinner. Spoon half of the Mixture int 8 inch square pan; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover. Bake 15 minutes. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, additional 5 minutes or until cheese is melted. Makes 6 servings, l cup each.
Pull Apart Buttery Buns
1 package frozen bread dough, thawed
1/4 cup butter
1 egg
1 teaspoon parsley flakes
1/4 teaspoon salt
1/2 teaspoon garlic salt
Cut bread dough in walnut size balls. Combine remaining ingredients and drop dough balls into mixture. Put in a greased 8 inch cake pan. Let rise and bake at 350º for 15 to 20 minutes or until golden brown.
Cheesy Potato Soup
1 pound frozen Tater Tots
3 cups shredded sharp Cheddar cheese (about 12 ounces)
2 tablespoons unsalted butter
1 onion, diced (about 1 1/2 cups)
Kosher salt and freshly ground pepper
2 cloves garlic, minced
4 Yukon Gold potatoes, peeled and diced (about 1 1/2 pounds)
4 cups low-sodium chicken broth
2 slices thick-cut bacon, diced
1/2 cup sour cream
2 tablespoons chopped fresh chives
Preheat oven to 425º. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with l cup cheese and continue baking until melted, about 5 minutes.
Heat the butter in a large pot over medium-high heat. Add the onion, season with 1/4 salt and a few grinds of pepper, cook stirring occasionally, until softened, Add the garlic and cook until just softened, about 1 minutes. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until potatoes are tender.
Cook the bacon in a skillet until crisp. Drain on paper towels.Puree the soup with up to 1/4 cup water. Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle into bowls, Top with the Tator Tots, bacon, chives and remaining sour cream.
