Velveeta Salsa Brunch Bake Food

VELVEETA CHEESE BREAKFAST CASSEROLE

Steps:

• Bake hash brown patties as instructed on the package. Flip them over mid way through and if they are not extra crispy bake an additional 10 minutes.
• While the hash brown patties are cooking fry the sausage until cooked through and crumble. Drain on a paper towel.
• Grease the baking dish and line the bottom with the cooked hash brown patties in a single layer.
• In a large bowl mix the eggs, sour cream, salsa and salt and pepper. Mix well so the sour cream is combined well and not floating in lumps with the eggs.
• Add the crumbled sausage and the cubes of Velveeta Cheese to the mixing bowl.
• Mix well so the sausage and cheese is evenly distributed.
• Pour the mixture over the hash brown patties in the 9 x 13 baking dish. Spread the sausage and cheese evenly over the top.
• Bake in a 350 degree oven for 40 to 50 minutes until the eggs are set in the middle and the cheese is bubbling.

EGGS & ROTEL BAKE

Steps:

• Preheat the oven to 350 degrees.
• Lightly oil a 10 inch pie plate.
• Beat the eggs in a large mixing bowl.
• Stir in the Monterey Jack, cottage cheese, butter, flour, baking powder, salt and Rotel tomatoes.
• Pour into the baking dish, and bake for 40-45 minutes, or until the eggs are set.
• Cool for 10 minutes.
• Cut into squares and serve with salsa.

VELVEETA SALSA DIP

Steps:

• Mix Velveeta and salsa in medium microwaveable bowl. Microwave on high 5 minutes or until cheese is melted, stirring after 3 minutes.
• Serve hot with assorted cut-up vegetables, toasted chips or tortilla chips.
• Makes 20 servings, 2 T each.
• Variation: For Velveeta chili dip, prepare as directed, substituting your favorite variety of canned chili (with or without beans, regular or spicy) for the salsa.

BEEF ENCHILADA BAKE

Steps:

• Brown meat;drain.
• Stir in 1/2 cup salsa and Velveeta;cook and stir over medium low heat until Velveeta is melted.
• Spoon 1/4 cup meat mixture down the center of each tortilla;roll up.
• Place tortillas, seam side down,in a 9x13 inch baking dish.
• Top with remaining 1/2 cup salsa.
• Cover with foil and bake at 350 degrees for 15 minutes.
• Remove from oven and top with mexican cheese blend.
• Bake an additional 15 minutes,uncovered.
• I like to serve these with sour cream.

VELVEETA NACHO BAKE

Steps:

• HEAT oven to 400°F Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.
• STIR sour cream into prepared Dinner. Spoon 1/2 of Dinner mixture into 8-inch square baking dish; top with layers of meat mixture, 1/2 of Cheddar and remaining Dinner mixture. Cover.
• BAKE 15 min.; top with salsa, remaining Cheddar and crushed chips. Bake, uncovered, 5 minute.

VELVEETA TACO BAKE

Steps:

• Pre-heat oven to 400. Brown the ground beef and mix in the taco seasoning as directed on the package. Cook the macaroni as directed on the box. Add macaroni to the ground beef in the skillet, then add the milk and the Velveeta cheese torn into pieces. Still constantly until the Velveeta melts.
• In a small casserole dish sprayed with non-stick spray layer half of the pasta and beef mixture and 1/2 cup of shredded cheese. Repeat for a second layer. Cover and bake for 15 minute.
• Remove the cover and add 1 cup salsa, the tortilla chips and the last 1/2 cup of the shredded cheese. Bake uncovered for 5 minute.