Carne con Queso Dip

INGREDIENTS:
Wind & Willow Tortilla Soup Mix
3 c. sour cream
1/3 c. chopped green chilies
1 18 oz. can refried beans
1 1/2 c. water
2 lbs. hamburger
2 c. shredded cheddar cheese
2 cups shredded lettuce
3/4 c. diced tomatoes
1/3 c. sliced black olives

DIRECTIONS:
Combine 1 cup Soup Mix with sour cream and green chilies. Refrigerate. In small pan combine ½ cup of the water and refried beans. Stir until smooth and spoon into bottom of 9 x 13 pan or other serving dish. Brown and drain hamburger. Add remaining soup mix and remaining water. Cook until water is absorbed. Spoon mixture over refried beans. Top with 1 cup of the shredded cheddar. Spoon on sour cream mixture. Top with lettuce, tomatoes, remaining cheese, and olives. Serve with tortilla chips or bread or use to fill flour tortillas.
Serves 6-8

Chicken Enchiladas

INGREDIENTS:
Wind & Willow Tortilla Soup Mix
2 Tbs. oil
1 large onion chopped
1 can (4 oz.) green chilies drained
4 c. diced cooked chicken
16 flour tortillas
2 c. shredded Monterrey Jack cheese

DIRECTIONS:
Heat oven to 350. Spray 9 x 13" pan with oil.
Prepare soup according to package directions and set aside. Heat oil in medium skillet. Add onions and cook until golden brown. Stir in chilies, chicken and 3 cups of soup. Fill flour tortillas with chicken mixture. Roll and place into pan. Pour remaining soup over the top. Sprinkle with cheddar cheese. Bake for 25 minutes or until cheese is melted.
Serves 6

Chicken Tortilla Soup

INGREDIENTS:
Wind & Willow Tortilla Soup Mix
5 c. water
12 oz. cooked, diced chicken
1 can whole kernel corn (with liquid)
1 can petite diced tomatoes (drained)
Garnish with tortilla strips or crushed tortilla chips

DIRECTIONS:
Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 10 minutes. Pour corn with liquid, tomatoes and chicken into soup. Heat thoroughly. Spoon into bowls and garnish with tortilla strips.
Serves 6

Chili & Shells

INGREDIENTS:
Wind & Willow Tortilla Soup Mix
1 1/2 pounds ground beef
1 large onion chopped
1 Tbs. Worcestershire sauce
3 c. cooked pasta shells
3/4 c. shredded Monterrey Jack Cheese

DIRECTIONS:
Prepare soup according to package directions. Set aside. In medium skillet cook hamburger and onion. Drain. Stir hamburger and onion, Worcestershire sauce, and pasta into soup. Spray a 9 x 13” pan with oil. Pour soup mixture into the prepared pan. Top with cheese. Bake at 400 for 5 to 10 minutes until cheese begins to melt