Land O’Lakes Easy Fiesta
Sausage and Eggs
6(6-inch)corntortillas, 1/2cupmilk
cut in1/2-inch strips 8 eggs
1poundchorizoorhot 1/2teaspoonchilipowder
Italian sausage, cooked,
slicedanddrained 1/2teaspoongarlicsalt
12slices(3/4ounceeach) 2largetomatoes,each
LandO’Lakes*American cutin6thinslices
Cheese Singles Paprika
14-ouncecanchopped 3/4cupLandO’Lakes*
greenchiles,drained sourcream
Cilantro leaves
1. Arrange half each of the tortilla strips, sausage
and cheese in a greased 9-by-13-inch baking pan.
Layer with remaining tortilla strips and sausage;
sprinkle with green chiles. Top with remaining
cheese slices.
2. Combine milk, eggs, chili powder and garlic
salt in a large bowl; mix well. Pour over cheese.
Arrange tomato slices over cheese; sprinkle with
paprika. Cover and refrigerate for at least 2 hours
or overnight.
3. Preheat oven to 350°F. Bake, uncovered, for
40-55 minutes, or until center is set and edges
are lightly browned. Let stand 5 minutes.
4. Cut into squares; top with a dollop of sour
cream and cilantro. Makes 12 servings.
Swanson Broth
Cooking with Swanson Broth gives you so many opportunities
to enhance the natural flavor of food. Substitute broth for
water to simmer vegetables, cook rice, braise meats or
splash on leftovers before reheating. Use broth instead of
cream to enrich mashed potatoes, sauces, dressings and
gravies without fat. Create soups that get dinner on the
table in a hurry.
Swanson Southwestern Chicken
and White Bean Soup
With Swanson Broth and a small supply of canned
beans, frozen vegetables and salsa on hand, it’s
easy to make soup. Add chicken, pork or beef
to make it hearty. This spicy Southwestern soup
is a perfect example of a quick dinner that tastes
like you spent hours cooking it.
1 pound boneless chicken
breasts, cubed
3/4cup chopped onion
3 garlic cloves, minced
1 teaspoon ground cumin
1 14-ounce can Swanson
Chicken Broth
1. Spray a large saucepan with cooking spray
and heat over medium heat for 1 minute. Add
chicken and cook until browned, stirring often.
Add onion, garlic and cumin and cook until
onion is tender.
2. Add broth, salsa, beans and corn. Bring
to a boil. Cover and cook over low heat for
20 minutes. Makes 6 servings.
1 cup Pace Chunky Salsa
1 15-ounce can small
white beans, rinsed
and drained
1 cup frozen
whole-kernel corn
