MUIR GLEN FIRE ROASTED TOMATOES RECIPES

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SLOPPY JOE NOODLE SKILLET RECIPE - PILLSBURY.COM



Sloppy Joe Noodle Skillet Recipe - Pillsbury.com image

Why eat sloppy Joes in a bun when you can enjoy them from a bowl? This inspired skillet meal combines rotini pasta with sloppy Joe seasoning mix, tomatoes, roasted peppers and ground beef for a filling, family-friendly dinner that’s ready to eat in less than 30 minutes!

Provided by Nikki Gladd

Total Time 25 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 7

1 lb lean (at least 80%) ground beef
1 onion, peeled and diced
1 package (1.31 oz) sloppy joe seasoning mix
1 can (15 oz) tomato sauce
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes Fire Roasted, undrained
1 jar (12 oz) roasted red bell peppers, diced and juice reserved
12 oz uncooked rotini pasta

Steps:

  • In 10-inch skillet, cook 1 lb lean (at least 80%) ground beef and 1 onion, peeled and diced, over medium-high heat until beef is thoroughly cooked, breaking up beef as it cooks. Drain.
  • Add 1 package (1.31 oz) sloppy joe seasoning mix, 1 can (15 oz) tomato sauce, 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained, and 1 jar (12 oz) roasted red bell peppers, diced and juice reserved. Stir to combine.
  • Heat to boiling over medium-high heat. Add 12 oz uncooked rotini pasta; toss until pasta is submerged. Cover and cook 7 to 8 minutes, stirring occasionally, until pasta is tender.

Nutrition Facts : Calories 440 , CarbohydrateContent 63 g, CholesterolContent 45 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 1140 mg, SugarContent 8 g, TransFatContent 0 g

SLOW-COOKER CHICKEN TACO SOUP RECIPE - BETTYCROCKER.COM



Slow-Cooker Chicken Taco Soup Recipe - BettyCrocker.com image

Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.

Provided by Betty Crocker Kitchens

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 16

2 cups frozen whole kernel sweet corn
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 medium onion, diced (1/2 cup)
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
3 boneless skinless chicken breasts, cut into bite-size pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
4 corn tortillas (6 inch)
1 tablespoon vegetable oil
1/4 teaspoon salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Chopped cilantro, if desired
Diced avocado, if desired

Steps:

  • In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
  • While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
  • When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

Nutrition Facts : Calories 330 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 7 g, TransFatContent 0 g

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