Old El Paso Mexican Cooking Sauces
See how our BettyCrocker.com editors put three of Old El Paso’s new Mexican cooking sauces—available July nationwide—to use in their everyday cooking.
Veggie Breakfast Taco Boats
I’m not afraid to say it: Breakfast tacos are the best tacos. To make these tasty taco boats, I started with an Old El Paso Stand ‘n Stuff soft taco shell, then layered on vegetarian refried beans, scrambled eggs and diced bell peppers simmered in a packet of chile and roasted garlic cooking sauce. Atop it all? Crumbled cojita cheese, a sprinkling of scallions and a dollop of sour cream—all fantastic complements to the earthy, garlic-y sauce. The combo was so good, I had to have two! —Meghan McAndrews, Senior Editor
Carnitas with Queso Fundido
One of the best things about my college semester in Cuernavaca, Mexico, was inhaling rich, crispy pork carnitas at local taquerías. It’s been one of my favorite dishes to make ever since; it all starts with a well-trimmed pork shoulder, a Mexican spice blend and a nice sear in a hot oiled skillet, then off to the slow cooker for 8-10 hours on low. For this version, I topped a fajita-size flour tortilla with carnitas and queso fundido (made with sharp white cheddar, cream cheese, pale ale, chorizo and black beans), then finished it with a couple of tablespoons of roasted tomato cooking sauce—full of deep smoky flavor and just enough kick to keep things interesting. —Erin Madsen, Executive Editor
Chipotle Chicken Macaroni and Cheese
My husband and I love to improvise with our family’s scratch macaroni and cheese, so for this taste test, we sautéed three chicken breasts in half a package of chipotle cooking sauce, tossing the rest of the sauce into our mac and cheese before popping it in the oven. (Our recipe is similar to this one, only we take a kitchen-sink approach and mix in whatever veggies and cheese we have on hand.) This new favorite version—packed with three cheeses, shredded chicken, broccoli and a Progresso bread crumb topping—has the smoky bite we like, but the heat doesn’t overwhelm the dish; even the 3-year-old, our in-home spice barometer, gobbled it right up. —Jen Day, Managing Editor