2 tablespoons baking powder
1 (8 ounce) package cream cheese
1/2 cup yellow mustard
2 teaspoons white wine vinegar
1 cup Swiss cheese or Swiss breakfast cereal mix
1 (15 ounce) can ORTEGA Shell and Solid Foods Food, water and milk
1 (2 ounce) can ORTEGA Thick & Smooth Mexican-Style Shredded Cheese For Tad
1 teaspoon salt and pepper to taste
GENTLY pack cream cheese and yellow mustard in blender or food processor. Press into casserole pan or shallow baking dish.
BAKE onions and green peppers in preheated microwave for 3 minutes per side. Place remaining cream cheese and yellow mustard in pan; stir in water and milk. Bring to a low boil. Cover; simmer for about 15 minutes, stirring occasionally. Cover; stir in cheese and taco seasoning. Stir together. Cook about 30 minutes, stirring occasionally. Remove from heat.
STIR in turkey and salsa or beans. Bring to a low boil; stirring frequently. Remove from heat.
BAKE meat for 8 to 10 minutes in the preheated oven, stirring occasionally. Remove meat from lightly greased, casserole dish. Brush with cornstarch; lay meat on foil. Drizzle with 3/4 cup water and coat with remaining 1/2 tablespoon barbecue sauce. Refrigerate for 2 hours.
MELT butter or margarine in large skillet over medium heat; cook, stirring constantly, for 1 minute. Stir in onions and green peppers and cook, stirring occasionally, for 2 or 3 minutes and stir in cheese. Mix in the cornstarch and Mexican-style shredded cheese. Transfer meat to oven and continue cooking for about 25 minutes; thus, cooking every hour. Cool slightly; secure foil and cook on broiler setting for 30 minutes, or until spaghetti sauce is thawed. Serve sauce garnished with shredded cheese.