Easy 5-ingredient dinners

Looking for quick, hassle-free meals that the whole entire family can enjoy?

Make cooking (and grocery shopping) easy and budget-friendly with these dinners that require only five ingredients!

Beef Enchilada Casserole

Servings: 8

8 Old El Paso flour tortillas for burritos (8 inch)
1 lb lean (at least 80%) ground beef
1 can (10 oz) Old El Paso mild red enchilada sauce
1 jar (16 oz) black bean and corn salsa
2 cups shredded Mexican four-cheese blend (8 oz)

Heat oven to 350 degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray. Fold tortillas in half and place folded-side-down in dish; set aside.

In 10-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4 cup enchilada sauce, black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.

Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.

Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray.

Cover baking dish with foil, sprayed side down.

Bake 40 to 45 minutes or until hot and bubbly.

Chicken Chili Verde Empanadas

Makes: 12 empanadas

12 each Pillsbury Frozen Pie Dough Rounds
1 egg
3 cups diced cooked chicken
1 cup salsa verde
2 cups shredded Monterey Jack cheese

Heat oven to 400 degrees.

Thaw pie dough, covered, at room temperature 15-30 minutes until flexible or refrigerate overnight. Whisk egg and 2 tablespoons water together in small bowl; set aside. Combine chicken, chilies, salsa and cheese in large mixing bowl. Place approximately 3 oz of mixture on half of dough round.

Brush edges of crust with beaten egg; fold dough over filling and crimp with fork to seal. Place on parchment-lined sheet pan and bake for 17-19 minutes until flaky; serve warm.

Sausage and Escarole Pasta

Servings: 4

2-1/2 cups orecchiette pasta, uncooked (or other medium pasta shells like penne, fusilli or farfalle)
1 package (9 oz) fully cooked chicken sausage links, cut into 1/2-inch-thick slices
2 cloves garlic, minced
4 cups coarsely chopped escarole (or spinach, kale or other dark leafy green)
1/2 cup Kraft Sun Dried Tomato Vinaigrette Dressing

Cook pasta as directed on package, omitting salt. Drain, reserving 1/2 cup cooking water.

Cook sausage in large nonstick skillet on medium heat 5 to 7 minutes or until evenly browned and heated through, stirring frequently and adding garlic for the last minute.

Cook 1 to 2 minutes or until pasta mixture is heated through and escarole just begins to wilt, stirring frequently.

Skillet Ziti With Ground Pork

Servings: 4

12 oz ground pork, lean
8 oz penne pasta, whole grain (about 3 cups)
3 cups spicy tomato pasta sauce, OR plain tomato-basil pasta sauce
2/3 cup ricotta cheese, low-fat
3 Tbs Parmesan cheese, OR Asiago cheese, freshly grated

Cook pasta in large saucepan with unsalted water according to package directions. Drain well.

Meanwhile, cook ground pork over medium-high heat in large, nonstick skillet about 3 minutes or until pork is no longer pink, breaking pork into 3/4-inch crumbles. Drain and discard any juices.

Add hot pasta to ground pork in skillet. Stir in pasta sauce and ricotta cheese. Cover and cook over medium-high heat until hot, stirring occasionally.

Sprinkle with grated cheese and serve.

Recipe courtesy of National Pork Board. For more pork recipes visit: EatPork.org

Salpicon Scalloped Potatoes

Servings: 8-12

4 medium size Idaho potatoes, peeled
1 cup crumbled queso añejo or any other dry cheese
2 cups heavy cream
1/2 cup cilantro, chopped
1 pinch salt

Slice potatoes very thin lengthwise (1/16-inch to 1/8- inch thick) and place in a large bowl. Add cheese, cream, cilantro and salt, mixing to coat the potatoes. Spray an 8-inch by 8-inch square pan with non-stick vegetable spray. Layer potatoes along with cheese and cream mixture into the pan, pressing down gently to compress the mixture. Bake uncovered for 1 hour at 375 degrees until potatoes are soft when pierced with a knife and lightly golden brown on top. Cool at room temperature and cut into any desired serving shape.

Grilled Chicken with Strawberry Salsa

Servings: 4

1/2 cup Kraft Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
2 cups small strawberries, chopped
1/2 cup crumbled feta cheese (such as ATHENOS Traditional)
2 Tbs chopped fresh basil

Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast with dressing. Refrigerate 30 minutes to marinate.

Meanwhile, combine strawberries and remaining dressing. Refrigerate until ready to use.

Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 minutes on each side or until done.

Transfer chicken to platter; sprinkle with cheese and basil. Serve with strawberry salsa.

Simply Delicious Meatloaf & Gravy

Servings: 6

1 1/2 lb ground beef
1/2 cup Italian seasoned bread crumbs
1 egg, beaten
1 can (10 1/2 ounces) Campbell’s Condensed Golden Mushroom Soup
1/4 cup water

Heat the oven to 350 degrees. Thoroughly mix the beef, bread crumbs and egg in a large bowl. Place the beef mixture into a 13 x 9 x 2-inch baking pan and shape firmly into an 8 x 4-inch loaf.

Bake for 30 minutes. Spread 1/2 can soup over the meatloaf.

Bake for 30 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the gravy with the meatloaf.

Southern Baked Macaroni and Cheese

Servings: 8

2 cups uncooked elbow macaroni (about 6 oz)
3 eggs, beaten
1 block (10 oz) extra-sharp cheddar cheese, shredded
2 1/4 cups milk
Salt and pepper to taste

Heat oven to 350 degrees. In Dutch oven or 3-quart saucepan, cook and drain macaroni as directed on package.

In 9-inch square baking dish, mix cooked macaroni, beaten eggs and shredded cheese. Add milk, salt and pepper; mix well.

Bake 45 minutes.

Recipe courtesy of bettycrocker.com

Cheesy Chicken and Broccoli Rice

Servings: 6

1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 can (14 1/2 oz) chicken broth
2 cups instant white rice, uncooked
2 Velveeta Fresh Packs (4 oz each), cut into 1/2-inch cubes
1 package (10 oz) frozen chopped broccoli, thawed

Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 minutes or until done.

Stir in chicken broth; stir. Bring to boil.

Add rice, Velveeta and broccoli; stir. Cover. Remove from heat. Let stand 10 minutes.

Stir until Velveeta is completely melted and mixture is well blended.