Ingredients
- 1 pound lean ground beef
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup water
- 1 (1.25 ounce) package taco seasoning mix
- 3/4 cup BREAKSTONE'S Sour Cream, divided
- 6 ounces tortilla chips
- 1 1/2 cups KRAFT Shredded Mild Cheddar Cheese
- 1 green onion, sliced
Directions
- Heat oven to 350 degrees F.
- Brown meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in 1/4 cup sour cream.
- Place half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
- Bake 20 min. or until heated through. Top with onions and remaining sour cream.
Ingredients
- 2 (11 ounce) containers refrigerated breadsticks
- 1/3 cup butter or margarine, melted
- 1 tablespoon sugar
- 1 cup cherry pie filling
- 1 cup confectioners' sugar
- 1 1/2 teaspoons water
Directions
- Separate breadsticks into 12 sections but leave coiled. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Brush generously with butter and sprinkle with sugar. Make an indentation in the top of each; fill with about 1 tablespoon of pie filling. Bake at 400 degrees F for 15-20 minutes or until golden brown. Combine confectioners' sugar and water; drizzle over warm rolls.
