Stacked Enchilada Casserole

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This Stacked Enchilada Casserole has been a traditional Baca family favorite for decades. The best part is cold leftovers the next morning!

RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
RC-Cheese-Enchiladas4-150x150 Stacked Enchilada Casserole
Stacked Enchilada Casserole
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Servings
Eights 8 oz. servings
Servings
Eights 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat the red chile sauce.
  2. Quickly dip one tortilla at a time in a pot of boiling water and then into the heated red chile sauce.
  3. Place four of the dipped tortillas side by side in a shallow dish (9" x 13" x 2"). Spread about ¾ cup of the sauce evenly over the tortillas. Sprinkle with ¼ cup onion. Add another layer of tortillas. Spread with ¾ cup chile sauce and ¼ cup onion. Add final layer.
  4. Pour 1 ½ cups of chile sauce evenly over stacks. Top with cheese and remaining onion. Bake at 400° for 5 minutes, or until cheese is melted. Pour remaining chile sauce over individual servings as desired. Garnish liberally with shredded lettuce and diced tomato. Makes six generous servings.
Recipe Notes

Option: You may substitute 2-16 oz. jars BUENO® New Mexico Red Chile Sauce instead of making the red chile sauce from scratch.

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Fiesta Pasta®

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Fiesta Pasta is a simple pasta dish full of color and flavor that you can make on a weeknight when you’re running short of time.

Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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Servings
Eight 8 oz.
Servings
Eight 8 oz.
Fiesta-Pasta-wi-levels-150x113 Fiesta Pasta®
Fiesta Pasta
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Servings
Eight 8 oz.
Servings
Eight 8 oz.
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Cook pasta according to package instructions.
  2. Meanwhile, in a saucepan, cook ground sirloin over medium-high heat.
  3. When meat is cooked thoroughly, stir in onion.
  4. Add remaining ingredients. Cover and simmer over low heat 10 minutes.
  5. Serve over rotini.
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Red Chile Linguini

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Mama mía: New Mexico Red Chile Linguini! A little Italy and a lot of New Mexico makes a wonderful marriage of flavors! Easy too.

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RedChileLinguini1-150x150 Red Chile Linguini
Red Chile Linguini
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Combine New Mexico red chile with a traditional Italian meat sauce for a fusion of flavor!
Servings
Sixteen 4 oz. servings
Servings
Sixteen 4 oz. servings
RedChileLinguini1-150x150 Red Chile Linguini
Red Chile Linguini
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Combine New Mexico red chile with a traditional Italian meat sauce for a fusion of flavor!
Servings
Sixteen 4 oz. servings
Servings
Sixteen 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Cook pasta according to package instructions.
  2. Meanwhile, in a saucepan, cook ground sirloin over medium-high heat.
  3. When meat is cooked thoroughly, stir in onion.
  4. Add remaining ingredients. Cover and simmer over low heat 10 minutes or longer to meld flavors. The longer you simmer, the richer the flavors.
  5. Serve over linguini.
Recipe Notes

Per serving: 130 calories; 9g protein; 2g fat; 19g carbohydrates; 250 mg sodium; 15 mg cholesterol.

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Red Chile Ribs – New Mexico Style

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These New Mexico Style Red Chile Barbecue Ribs are savory and delicious. The tender meat falls off the bone and melts in your mouth.

NewMexicoStyleRibs1x-150x150 Red Chile Ribs - New Mexico Style
New Mexico Style Red Chile Ribs
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Love red chile and barbecue? These ribs are for you!
Servings
Eight 6 oz. servings
Servings
Eight 6 oz. servings
NewMexicoStyleRibs1x-150x150 Red Chile Ribs - New Mexico Style
New Mexico Style Red Chile Ribs
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Love red chile and barbecue? These ribs are for you!
Servings
Eight 6 oz. servings
Servings
Eight 6 oz. servings
Ingredients
Servings: 6 oz. servings
Units:
Instructions
  1. Preheat oven to 350˚F.
  2. In a small bowl, combine red chile powder, pepper, granulated garlic and cumin. Sprinkle mixture liberally on both sides of ribs.
  3. In a non-stick skillet, sear both sides of the ribs over medium-high heat until browned. Place side by side in a roasting pan.
  4. In a separate bowl, combine red chile sauce and barbecue sauce. Pour over ribs.
  5. Sprinkle coarse chile sparingly on top of ribs. Sprinkle liberally for richer chile flavor. Adjust amount to your taste.
  6. Bake 3 hours or until meat is tender.
Recipe Notes

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