Deep-Dish Pizza Casserole

1

pkg.  (12 oz.) VELVEETA Shells & Cheese Dinner

1

lb.  ground beef

1

 green pepper, chopped

1

small  onion, chopped

1

can  (8 oz.) pizza sauce

1/2

cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

HEAT oven to 375ºF.

PREPARE Dinner as directed on package. While Macaroni is cooking, brown meat with peppers and onions in large skillet; drain. Stir in pizza sauce.

SPOON Dinner into 8-inch square baking dish; top with meat mixture and mozzarella. Cover.

BAKE 20 min. or until heated through.

30-minute chili mac

1

lb.  extra-lean ground beef

2

tsp.  chili powder

1-1/2

cups  water

1

can  (15.5 oz.) kidney beans, rinsed

1

can  (15 oz.) tomato sauce

1

cup  TACO BELL® Thick & Chunky Salsa

3/4

cup  elbow macaroni, uncooked

1

cup  KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA

BROWN meat with chili powder in large saucepan.

ADD all remaining ingredients except cheese; mix well.

BRING to boil; cover. Simmer on low heat 15 min., stirring after 8 min. Serve topped with cheese.

Bacon Cheeseburger Casserole

1

lb.  ground beef

1

 onion, chopped

1/3

cup  ketchup

2

Tbsp.  yellow mustard

1

cup  KRAFT Shredded Sharp Cheddar Cheese

8

slices  OSCAR MAYER Bacon, cooked, crumbled

4

cups  (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

HEAT oven to 400ºF.

BROWN meat with onions in skillet; drain. Stir in ketchup and mustard; spoon into 9-inch square baking dish sprayed with cooking spray.

TOP with remaining ingredients.

BAKE 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

French Bread Pizza

1

lb.  extra-lean ground beef

1

 onion, chopped

1

 French bread loaf (1 lb.)

1

can  (15 oz.) tomato sauce

2

tsp.  dried oregano leaves

1

pkg.  (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

4

slices  cooked OSCAR MAYER Bacon, crumbled

HEAT oven to 400ºF.

BROWN meat with onions in large skillet. Meanwhile, cut bread crosswise in half, then cut each piece lengthwise in half. Place, cut-sides up, on foil-covered baking sheet.

ADD tomato sauce and oregano to meat; mix well. Simmer 5 min., stirring occasionally. Spread onto bread slices; top with cheese and bacon.

BAKE 12 min. or until cheese is melted. Cut in half.

Cheesy Grilled BBQ Chicken Wraps

4

small  boneless skinless chicken breasts (1 lb.)

1/2

cup  KRAFT Original Barbecue Sauce, divided

4

 flour tortillas (10 inch), warmed

1

cup  KRAFT Mexican Style Finely Shredded Four Cheese

2

cups  shredded lettuce

HEAT greased grill to medium heat.

GRILL chicken 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce the last few minutes. Cut into strips.

SPOON remaining sauce down centers of tortillas; top with chicken, cheese and lettuce.

FOLD in opposite sides of tortillas, then roll up burrito-style.

Quick Taco salad

1

lb.   lean ground beef

1

 onion, chopped

1

pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix

1/4

cup  water

10

cups  torn romaine lettuce (about 1 large head)

2

 tomatoes, chopped

1

cup  KRAFT Shredded Cheddar Cheese

2

cups  tortilla chips, coarsely crushed

1/4

cup  KRAFT Classic Ranch Dressing

BROWN meat with onions in large nonstick skillet on medium-high heat; drain.

ADD seasoning mix and water; mix well. Bring to boil. Simmer on medium-low heat 3 min.

DIVIDE lettuce among 4 plates. Top evenly with meat mixture, tomatoes, cheese and crushed chips. Drizzle with dressing.

SWEET HAWAIIAN CROCK-POT CHICKEN

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook in Crock-pot 6-8 hours...that's it! Done!