Tostito Scooper Meat And Cheese Hot Dish Recipes

TOSTITO SCOOPER MEAT AND CHEESE HOT DISH

Steps:

• In medium saucepan, add margarine and flour.
• Whisk until margarine melted and flour blended. Add milk. Whisk on medium heat until sauce starts to thicken.
• Add cilantro and blend.
• Cook a few minutes and take off heat. Set aside.
• Preheat oven 375°.
• Use a shallow baking dish with 1 to 2 inch sides. I use a 10 1/2 inch round Pyrex baking dish. Spray dish with Pam.
• Cook burger in medium fry pan until just browned.
• Option 1. Add 1 cup cream sauce to the meat. Reserve the balance for the top.
• Option 2. Add the reserved tomato juice to meat and save the cream sauce for the top.
• Pour scoopers in the baking pan.
• Spoon meat over scoopers.
• Add diced tomatoes.
• Add shredded cheeses.
• Bake 20 minutes until cheeses are nicely melted, not brown.
• Take out of oven. Add cream sauce on top.
• Bake 10 minutes more until hot.
• Set about 10 minutes.
• Note: If you use fresh tomatoes like roma, you must add cream sauce to meat or it will be dry. There is not enough juice to add to the meat.
• You can use other types of cheeses.
• I like to use cream sauces and add flavoring nstead of canned soups which are too salty for us to eat now.

TOSTITOS SCOOPS APPETIZERS

Steps:

• Heat oven to 350*.
• Combine all ingredients (except chips) in a mixing bowl.
• Fill Tostitos Scoops with filling and place on a cookie sheet. They may be placed closely together.
• Bake for 6-7 minutes, till cheese melts. Good appetizer for football games in the fall.

STOVE-TOP PASTA AND CHEESE

Steps:

• Pulse bread in a food processor until coarsely ground (you should have 1 cup). Toast breadcrumbs in a large skillet over medium heat, tossing, until golden and crisp, about 7 minutes. Remove from heat and add butter, tossing to coat. Season with salt and pepper.
• Cook pasta in a large pot of generously salted water until al dente, according to package directions. Reserve 1 cup pasta water; drain.
• Meanwhile, whisk together eggs, both cheeses, cream, and mustard in a bowl.
• Return pasta to pot and add egg mixture. Cook over low heat, stirring, until sauce has thickened, about 2 minutes. Add reserved pasta water, 1/4 cup at a time, until pasta is evenly coated. Season with salt and pepper. Serve immediately, topped with breadcrumbs.

NACHO SCOOPS

Steps:

• In a large skillet, cook the beef, onion and red pepper over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, diced tomatoes and chopped green chilies. Cook and stir until thickened, 5-7 minutes., Reduce heat to low. Stir in the pepper jack, process cheese and cream cheese until melted., Place 4 dozen scoops on an ungreased baking sheet. Add a rounded teaspoon of beef mixture to each. Sprinkle with Mexican cheese blend., Bake at 375° until heated through, about 5 minutes. Garnish each with sour cream and a jalapeno pepper slice. Repeat with remaining tortilla chip scoops.