Taco Bake

1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) taco seasoning mix
3/4 cup water
3/4 cup sour cream
1-1/2 cups shredded cheddar cheese, divided
1 cup chunky salsa

Preheat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.

Stir sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.

Bake 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Spinach-Stuffed Chicken Breasts

1-1/2 cups water
6 tbsp. Kraft Roasted Red Pepper Italian with Parmesan Dressing, divided
1 pkg. (10 oz.) spinach leaves, stems removed, chopped
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1/2 cup shredded mozzarella cheese

Preheat oven to 350°F. Bring water and 2 Tbsp. of the dressing to boil in large skillet on medium-high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 min. Set aside.

Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9-inch baking dish. Brush with remaining 1/4 cup (4 Tbsp.) dressing.

Bake 35 min. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted and chicken is cooked through (170°F).

7 Layer Mexican Dip

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1 tbsp. taco seasoning mix
1 cup guacamole
1 cup chunky salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 tbsp. sliced pitted ripe olives

Mix cream cheese and seasoning mix until well blended. Spread onto bottom of 9-inch pie plate or quiche dish.

Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.

Serve with tortilla chips.

Cheese and Bacon Jalapeno Rellenos

4 oz. (1/2 of 8-oz.pkg.) Philadelphia Cream Cheese, softened
1 cup shredded cheddar cheese
4 slices bacon, crisply cooked, crumbled
2 tbsp. finely chopped onion
2 tbsp. chopped cilantro
1 clove garlic, minced
18 jalapeno peppers, halved, seeds and membranes removed

Preheat oven to 375°F. Mix cream cheese, Cheddar cheese, bacon, onion, cilantro and garlic until well blended.

Spoon evenly into peppers. Place, filled sides up, on baking sheet.

Bake 10 minutes or until cheese is melted.