81ºF

Cookin' Time with H-E-B: Ready for rodeo

Here are some yummy recipes from the kitchens of H-E-B that you saw featured on KPRC2 News Midday.

Texas Ranch Casserole  

Ingredients

32 oz Cookwell & Co. Texas Ranch Casserole Mix 

12 oz H-E-B Meal simple Deli Roti Shred Chicken 

4 cups H-E-B Colby & Monterey jack shred Cheese 

13 H-E-B Corn tortillas (yellow or white)  

Instructions

  • Cut the tortillas into 1-inch pieces.    
  • Place the chicken, tortilla, Texas Ranch Mix and 2 cups cheese into a large mixing bowl and mix.
  • Place the mixture in a sprayed 9x13 baking pan.
  • Sprinkle the remaining cheese over the top of the mixture and cover with foil.
  • Bake on 350F for 30-35 minutes or until the cheese is melted in the middle of the casserole.
  • Share your dish with us on social media using #HEBrecipe
  • EZ pizza soup 

    Ingredients

    32 oz Cookwell & Co. Tomato Basil Soup   

    1/2 medium Ggeen pepper  

    8 oz H-E-B pepperoni slices

    4 oz sliced baby bellas mushrooms

    Instructions

  • Place the tomato soup in a large saucepan and heat on medium.
  • Add the green peppers (diced), to the soup and cook for 2-3 minutes.
  • Add the pepperoni (dice into smaller pieces if desired) and mushrooms to the soup.
  • Bring soup to a simmer for 3-4 minutes.
  • Creamy white bean and kale soup

    Ingredients

    32 oz Cookwell & Co. White Bean and Kale Soup

    2 cups CM Chicken Broth

    10 oz H-E-B Mild Italian Sausage, cooked and drained  

    1 1/2 cups H-E-B heavy cream 

    Instructions

  • Preheat a medium-size skillet to medium high. Cook the sausage until the internal temperature reaches 165F. Drain the grease. 
  • Place the cooked sausage in a medium-size stockpot.
  • Add the chicken broth, soup and heavy cream to the pot.
  • Heat on medium for 5-7 minutes or until simmering.