PAMPERED CHEF CASSEROLE CARRIER RECIPES

Steps:

• Preheat oven to 400°F. Chop onion and bell pepper with Food Chopper. In (10-in.) Sauté Pan, cook and stir ground beef, onion and bell pepper over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in chili beans, barbecue sauce and salt. Bring to a boil. Spoon into Square Baker. In Small Batter Bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown. 

Steps:

• Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix ‘N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.Drain and rinse black beans using small Stainless Mesh Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix ‘N Scraper®. Grate cheese over baker using Rotary Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Professional Shears; sprinkle over casserole.