Buffalo Chicken BallsIngredientsBuffalo Chicken Balls 1/4 cup Buffalo wing sauce 2 tablespoons butter, melted 1 egg 2 cups diced deli rotisserie chicken 2 cups shredded sharp Cheddar cheese (8 oz) 1/2 cup sliced green onions (8 medium) 1 cup Original Bisquick™ mix For Serving Additional Buffalo wing sauce 1 cup blue cheese dressing 1 cup carrot sticks 1 cup celery sticks Directions Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray. In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets. Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.

Hearty Stew Pub FriesIngredients1 bag (24 oz) frozen potato wedges with skins 1 pouch Progresso™ hearty vegetable stew with beef 2 cups shredded sharp Cheddar cheese (8 oz) 1/2 cup crumbled blue cheese 1/4 cup chopped green onions Directions Heat oven to 425°F. Spray large cookie sheet with cooking spray. Bake potato wedges on cookie sheet as directed on bag, stirring halfway through. Meanwhile, heat stew as directed on pouch. Mound baked potato wedges in 10-inch ovenproof skillet. Sprinkle 1 cup of the Cheddar cheese over wedges. Pour stew over cheese and wedges. Top with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Top with blue cheese and onions. Serve immediately.

Chicken Chili NachosIngredients1 bag (11 oz) thick cut tortilla chips 1 1/2 cups shredded pepper Jack cheese (6 oz) 1 pouch Progresso™ Southwest style white chicken chili with beans 1 1/2 cups shredded Mexican 4-cheese blend (6 oz) 1 avocado, pitted, peeled and cut into pieces 3/4 cup chopped red bell pepper 1/2 cup chopped red onion 1/4 cup sliced jalapeño chiles Hot sauce Directions Heat oven to 375°F. Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted. Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.

Impossibly Easy Chipotle Ranch Chicken PizzaIngredients2 cups Original Bisquick™ mix 2 cups shredded pepper Jack cheese (8 oz) 1/2 cup hot water 1/3 cup chipotle ranch dressing 5 tablespoons chopped fresh cilantro 1 1/2 cups shredded deli rotisserie chicken 1 cup chopped tomato Directions Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick™ mix, 3/4 cup of the cheese and the hot water with spoon until soft dough forms. Press dough evenly in pizza pan. Bake 8 minutes. Spread dressing evenly over partially baked crust. Sprinkle 4 tablespoons of the cilantro and 3/4 cup of the cheese on dressing. Top with chicken, tomato and remaining 1/2 cup of the cheese. Bake 8 to 10 minutes or until edges of crust are golden brown. Sprinkle with remaining fresh cilantro.

Slow-Cooker S'mores DipIngredients1 bag (12 oz) milk chocolate chips 1 bag (10 oz) large marshmallows 1/2 cup heavy whipping cream 1 teaspoon vanilla Graham crackers, strawberries and additional marshmallows for dipping Directions Spray 3- to 4-quart slow cooker with cooking spray. Place chocolate chips and marshmallows in slow cooker. In small bowl, mix heavy cream and vanilla. Pour into slow cooker, and stir together. Cover and cook on Low heat setting 1 1/2 to 2 hours, stirring halfway through. Serve with choice of dippers.

Sriracha Meatball Mini Boats

Ingredients1 lb lean (at least 80%) ground beef 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package) 2 tablespoons plus 1 teaspoon Sriracha sauce 1 can (4.5 oz) Old El Paso™ chopped green chiles 1/2 cup mayonnaise 12 Old El Paso™ Taco Boats™ mini soft flour tortillas Make it FRESH toppings, as desired (see below) Directions Heat oven to 400°F. Line 15x10x1-inch pan with foil; place wire rack in pan. In medium bowl, stir together beef, taco seasoning mix, 2 tablespoons of the Sriracha sauce and the chiles. Shape mixture into 24 (1 1/2-inch) balls; place on rack. Bake 18 to 20 minutes or until thoroughly cooked and no longer pink in center. Meanwhile, in small bowl, mix mayonnaise and remaining 1 teaspoon Sriracha sauce. Heat boats as directed on package. Fill each warmed boat with 2 meatballs and Sriracha mayonnaise. Serve with Make it FRESH toppings.

Easy Taco Bean DipIngredients1 lb lean (at least 80%) ground beef 1 package (1 oz) Old El Paso™ taco seasoning mix 1 can (16 oz) Old El Paso™ refried beans 1 can (4.5 oz) Old El Paso™ chopped green chiles 1/2 cup Old El Paso™ Thick ‘n Chunky salsa (any variety) 1 1/2 cups shredded Mexican cheese blend (6 oz) Tortilla chips, as desired Make it FRESH toppings, as desired (see below) Directions In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally. Add beans, chiles, salsa and cheese. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until thoroughly heated. Serve immediately with tortilla chips and Make it FRESH toppings.

Mini Fish Taco BoatsIngredients12 frozen fully cooked breaded fish tenders 1 1/2 cups coleslaw mix 2 tablespoons lime-cilantro dressing 1 tablespoon chopped fresh cilantro 1/2 cup mayonnaise 1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package) 1 teaspoon fresh lime juice 12 Old El Paso™ Taco Boats™ mini soft flour tortillas Make it FRESH toppings, as desired (see below) Directions Bake fish tenders as directed on package. Meanwhile, in medium bowl, stir together coleslaw mix, dressing and cilantro. In small bowl, mix mayonnaise, taco seasoning mix and lime juice. Heat boats as directed on package. Fill each warmed boat with cooked fish tender and a heaping tablespoon coleslaw. Top with taco mayonnaise. Serve with Make it FRESH toppings.

Mini Taco Salad BoatsIngredients12 Old El Paso™ Taco Boats™ mini soft flour tortillas 1 tablespoon vegetable oil 1 lb lean (at least 80%) ground beef 1 package (1 oz) Old El Paso™ taco seasoning mix 1 cup finely shredded lettuce Make it FRESH toppings, as desired (see below) Directions Heat oven to 400°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--boats will get crisp as cooled. Set aside. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally. To serve, divide lettuce and taco meat evenly among crisped boats; serve with Make it FRESH toppings.

Two-Ingredient Slow-Cooker Queso DipIngredients1 loaf (16 oz) prepared cheese product, cut into cubes 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained Food Should Taste Good™ cantina tortilla chips, as desired Directions In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes. Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Buffalo Chicken Balls

Chicken Chili Nachos Impossibly Easy Chipotle Ranch Chicken Pizza

Slow-Cooker S'mores Dip

Sriracha Meatball Mini Boats

Easy Taco Bean Dip

Mini Fish Taco Boats

Mini Taco Salad Boats

Two-Ingredient Slow-Cooker Queso Dip