Chili's Salsa

5 min | 5 min prep | SERVES 32 , 4 Cups
1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
4 teaspoons jalapenos (canned, diced, not pickled)
1/4 cup yellow onions (diced)
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar

1. In food processor place jalapenos and onions.
2. Process for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips.

Easy Italian Pasta Bake

1 lb. Ground Beef
3 Cups Penne Pasta or Rotini Pasta, Cooked and drained
1 Jar (26 oz.) Spaghetti Sauce
1/3 Cup of Kraft 100% Grated Parmesan and Romano Cheese
1 1/2 cups Kraft Shredded Mozzarella Cheese

Preheat oven to 375. Brown meat in large skillet; drain. Add pasta, sauce and half of the Parmesan and Romano cheese; mix well.

Spoon into 13 X 9 inch baking dish. Top with Mozzarella cheese and remaining Parmesan and Romano Cheese.

Bake 20 minutes or until heated through.