April 10, 2017
Cinco de Mayo Countdown with Campbell’s
The countdown to Cinco de Mayo has officially begun! Spice up your dinner routine with a few of these easy Mexican-inspired favorites from our friends at Campbell’s!
Noone can resist the lure of #TacoTuesday ! Start with the ingredients below as a foundation, then add your family’s fav mix ins for the ultimate DIY Taco Bar.
Prep Time: 15 minutes | Total Time: 30 minutes | Serves: 8
- 1 1/2 pounds ground beef or ground chicken
- 1 jar (16 ounces) Pace Picante Sauce – Medium
- 16 taco shell or flour tortillas (6-inch), warmed
- 1 1/2 cups shredded Cheddar cheese or Monterey Jack cheese
- 1 1/2 cups shredded lettuce
- 1 1/2 cups chopped tomato
- 1 cup Pace Chunky Salsa – Mild
- Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
- Stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
- Divide the beef mixture among the taco shells. Top with the cheese, lettuce, tomatoes and salsa.
These easy chicken enchiladas come together in under an hour and are perfect for serving a crowd!
Prep Time: 10 minutes | Total Time: 30 minutes | Serves: 6
- 1 jar (16 ounces) Pace Mild or Medium Chunky Salsa
- 1/2 cup sour cream
- 2 teaspoons chili powder
- 2 cups cubed cooked boneless, skinless chicken breast
- 1/2 cup Monterey Jack cheese
- 6 flour tortilla (6-inch), warmed
- 1 green onion, thinly sliced (about 2 tablespoons)
- Set the oven to 375 °F. Spread 1/4 cup salsa in the bottom of an 11x8x2-inch baking dish.
- Stir 3/4 cup salsa, sour cream, chili powder, chicken and cheese in a large bowl.
- Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side down in the baking dish. Pour the remaining salsa over the filled tortillas.
- Bake for 20 minutes or until the enchiladas are hot and bubbling. Top with the onion.
Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Your Cinco de Mayo party won’t be complete without this epic layered dip!
Prep Time: 15 minutes | Total Time: 15 minutes | Serves: 40
- 1 package (8 ounces) cream cheese, softened
- 1 package (about 1 ounce) taco seasoning mix
- 1 can (about 16 ounces) refried beans
- 1 jar (16 ounces) Pace Chunky Salsa – Mild
- 1/4 cup shredded Cheddar Jack cheese
- 1/4 cup shredded romaine lettuce
- 1/4 cup sliced pitted black olives (optional)
- 1/4 cup chopped tomato (optional)
- 2 bags (about 20 ounces each) tortilla chips
- Stir the cream cheese and taco seasoning in a small bowl until the mixture is smooth. Spread the cream cheese mixture on the bottom of a shallow serving dish.
- Spread the beans over the cream cheese mixture. Top with the salsa, cheese and lettuce. Top with the olives and tomatoes, if desired. Serve immediately or cover and refrigerate until ready to serve. Serve with the tortilla chips for dipping.
Whether you’re looking for a little spice around lunchtime or need an additional party appetizer for Cinco de Mayo, these Chicken Quesadillas are the answer.
Prep Time: 5 minutes | Total Time: 35 minutes | Serves: 4
- 1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
- 1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
- 1 cup Pace Picante Sauce – Medium
- 10 flour tortilla (8-inch), warmed
- 1 can (10 1/2 ounces) Campbell’s Condensed Chicken Broth
- 1/2 cup water
- 2 cups uncooked instant white rice
- Heat the oven to 425°F.
- Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and 1/2 cup picante sauce. Cook until the mixture is hot and bubbling.
- Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas onto 2 baking sheets.
- Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
- Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve the rice with the quesadillas.