Southwestern Chicken Rice Soup

From Angie...

2 (8 inch) flour tortillas
1 cup cubed cooked chicken
1/3 cup chopped green onions
1 (19 oz.) can Progresso Tomato Basil Soup
1 (14 1/2 oz.) can ready-to-serve chicken broth
3/4 cup uncooked instant rice
1 t. chopped fresh cilantro
2 t. lime juice

Heat oven to 400 degrees. Cute tortillas into 1/4 inch strips; cut strips into 2 to 3 inch lengths. Place strips on ungreased cookie sheet. Bake at 400 degrees. for 6 to 8 minutes or until browned. Meanwhile, in medium saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top each serving with tortilla strips.

Spicy Beef Quesadillas

From Angie...

1 lb. lean ground beef
1 cup green giant frozen corn
1/2 cup chopped green onions
2 t. chili powder
1/2 t. salt
1/2 t. cumin
4 (8-10 inch) flour tortillas
5 oz shredded hot pepper Monterrey jack cheese
1/4 cup salsa
1/4 cup sour cream

In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in chili powder, salt and cumin. Cook 1 min.

Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture Fold tortilla over. Cook over medium heat for 2 min. Carefully turn Quesadilla; cook an additional 2 min.

Repeat with remaining tortillas and filling. Cut each Quesadilla into wedges. Serve Quesadillas with salsa and sour cream.

(Holy Cow these are GOOOD!!! And really quick to make -Angi)

Better-Than-Ever Cheesy Lasagna

From Elle...

3/4 lb. extra-lean ground beef
3 cloves garlic, minced
1-1/2 tsp. dried oregano leaves
1 jar (26 oz.)spaghetti sauce
1 large tomato, chopped
1 egg
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked
1 pkg. (7 oz.)KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Heat oven to 375°F. Brown meat with garlic and oregano in large saucepan. Stir in spaghetti sauce; simmer 5 min., stirring occasionally. Remove from heat; stir in tomatoes. Mix egg, cottage cheese and Parmesan. Spread 1/2 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup sauce. Repeat layers. Top with remaining noodles and sauce; cover. Bake 30 min. or until heated through. Top with remaining mozzarella. Bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Easy Shepherd's Pie

From Elle...

1 lb. ground beef

2 cups hot mashed potatoes
4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Cheddar Cheese, divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy

Heat oven to 375ºF. Brown meat in large skillet; drain. Mix potatoes, cream cheese, 1/2 cup Cheddar and garlic until well blended. Combine meat, vegetables and gravy; spoon into 9-inch square baking dish. Cover with potato mixture and remaining Cheddar. Bake 20 min. or until heated through.

Green Green Guacamole

From Elle...

2 fully ripe avocados

1/4 cup PHILADELPHIA Cream Cheese Spread

1/4 cup finely chopped tomatoes

2 Tbsp. finely chopped onions

2 Tbsp. lime juice

1 clove garlic, minced

1/8 tsp. salt

dash black pepper

Mash avocados in medium bowl. Add remaining ingredients; mix well.