Entree

Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.

Can I have a side of Cheetos with my meatloaf? Better yet stuff it inside to make a BBQ Cheetos Meatloaf! It’s cheesy tangy goodness.

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

I love creamy, cheesy macaroni and cheese but add a flavor explosion and I might face plant into it. Such is the case with this roasted tomato macaroni and cheese.

These pork bulgogi rice bowls may look fancy, but they are easier than you think! Make bulgogi bowls quick and easy for any night of the week with ground pork.

Take white pizza to the next level with this shaved asparagus ricotta pizza. Asparagus and prosciutto sit on top of a mixture of creamy ricotta, parmesan, fresh basil, garlic, and lemon.

What’s better than Frito Pie? Cheetos Pie of course! Made with ground beef, onion, tomato, green chiles, chili beans, corn, taco seasoning, cheddar cheese and obviously Cheetos.

Coconut Chicken and Waffles served with a spicy Pink Peppercorn Pineapple Syrup are your new weekend brunch plans.

This retro frito taco salad recipe came out of my mom’s recipe box. Made with spinach, taco seasoned ground meat, onion, tomato, pinto beans, radish, cheese, Catalina dressing, and of course Fritos corn chips.