In our fast-paced modern lives, the importance of quick-and-easy dinner options just can’t be overstated. As we navigate busy schedules, juggling work, family, and personal commitments, finding time to prepare a meal can often feel like an impossible feat. This is where the necessity and convenience of having a repertoire of time-saving dinner solutions and recipes becomes a must.
So, what’s our go-to ingredient for fast-and-delicious dinner recipes? It’s Hormel® Square Table™ and Herdez™ refrigerated entrees. These delicious fully cooked entrees are the perfect main protein ingredient for a quick-dinner dish. Whether your preference is chicken, beef, pork or turkey, there’s a refrigerated entrees product to get your dinner started. Feeling like a Mexican dish without the fuss? Heredez™ refrigerated entrees are just as easy, packing authentic, bold flavor in every bite – perfect to get your mealtime rolling. The convenience and simplicity of these refrigerated entrees will make them your go-to ingredient solution for stress-free, easy dinners!
Beef
Beef Roast Pasta Skillet
EntertainingIngredients
| 1 | tablespoon olive oil |
| ½ | cup chopped onion |
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Slow Simmered Beef Roast Au Jus and Savory Sauce, shredded |
| 1 | (14.5-ounce) fire-roasted diced tomatoes, undrained |
| 2 | cups uncooked rigatoni, cooked according to package directions, drained |
| Salt and pepper, to taste | |
| 2 | coarsely chopped baby spinach leaves |
| ½ | cup grated Parmesan cheese |
Directions
In large skillet, over medium-high heat, heat oil. Add onions. Cook 2 to 3 minutes or until tender. Add beef and jus, tomatoes and pasta. Season to taste with salt and pepper. Stir in spinach and cheese.
Philly Cheesesteak Sandwiches
Easy MealsIngredients
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Slow Simmered Beef Roast Au Jus and Savory Sauce |
| 2 | teaspoons oil |
| 2 | teaspoons butter |
| 1 | large onion, sliced |
| 1 | large green bell pepper, sliced |
| 4 | hoagie buns, split and toasted |
| 4 | slices provolone cheese, halved |
Directions
In medium skillet over medium-high heat, heat beef and jus, breaking up meat with spoon, 5 to 7 minutes or until beef is shredded and liquid is reduced by half.
In medium skillet over medium-high heat, heat oil and butter until melted. Add onions and peppers. Cook 8 to 10 minutes stirring occasionally, or until golden brown and tender.
Divide beef mixture evenly among buns. Top with onion and pepper mixture, and cheese slices.
Mexican Barbacoa Torta
Easy MealsIngredients
| 4 | rolls telera, bolillo, or French rolls, split |
| ½ | cup mayonnaise |
| 1 | cup refried black beans, warmed |
| 1 | avocado, mashed |
| 1 | cup shredded lettuce |
| 1 | 15-ounce package HERDEZ™ Beef Barbacoa, heated according to package directions |
| 2 | tomatoes, thinly sliced |
| 1 | small white onion, thinly sliced |
| Pickled jalapeños, as desired |
Directions
Spread cut sides of rolls generously with mayonnaise. In large skillet over medium-high heat toast roll halves, mayonnaise side down, 1 to 2 minutes, or until lightly browned.
Spread tops of rolls with avocado. Spread bottoms of rolls with refried beans. Layer with lettuce, beef, tomato slices, onion and jalapeños as desired. Sandwich together.
Chicken
Chicken Biscuits and Gravy Casserole
Easy MealsIngredients
| 3 | tablespoons butter, divided |
| 2 | tablespoons flour |
| 1 | (15-ounce) can chicken broth |
| ¾ | teaspoon smoked paprika, divided |
| Salt and pepper, to taste | |
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Roasted Chicken Breast with Rib Meat and Gravy, shredded |
| 1 | cup baking mix |
| ⅔ | cup milk |
| 1 | tablespoon chopped parsley |
Directions
Heat oven to 400°F. Lightly spray 2-quart baking dish with non-stick cooking spray.
In medium saucepan over medium heat, melt 2 tablespoons butter. Stir in flour. Cook 1 minute to combine. Whisk in broth. Bring to boil, whisking until combined and thickened. Season with ½ teaspoon smoked paprika, salt and pepper.
Stir in shredded chicken and gravy from package. Cook 2 to 3 minutes or until heated through. Pour into prepared baking dish.
In medium bowl, stir baking mix and milk until soft dough forms. Using large spoon, drop mixture onto top of chicken in baking dish. Bake 10 to 15 minutes or until biscuit topping is lightly browned and edges of chicken mixture is bubbly.
Melt remaining butter. Brush over top of baked biscuit topping. Sprinkle with remaining paprika. Garnish with parsley.
Skillet Chicken Pot Pie
Easy MealsIngredients
| ¼ | cup butter |
| 1 | cup sliced carrots |
| ½ | cup sliced celery |
| ½ | cup chopped onion |
| 3 | tablespoons flour |
| ½ | teaspoon thyme |
| Salt and pepper, to taste | |
| ½ | cup milk |
| 1 | cup chicken broth |
| ½ | cup frozen peas |
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Roasted Chicken Breast with Rib Meat and Gravy, chopped |
| ½ | (17.3-ounce) package ready-made puff pastry sheets, thawed according to package directions |
| 1 | egg, lightly beaten |
Directions
Heat oven to 425°F. In medium cast iron skillet over medium heat, melt butter. Add carrots, celery, and onions. Cook 5 to 7 minutes or until softened. Add flour, thyme, salt and pepper. Cook 1 to 2 minutes. Add milk and broth. Simmer, whisking together 3 to 4 minutes or until combined and slightly thickened. Stir in peas, chopped chicken and gravy. Remove from heat.
On a lightly floured surface, roll out pastry sheet into a 16-inch square. Cut pastry into 2 to 3-inch squares.
Place dough squares, slightly overlapping on top of chicken mixture. Brush dough squares with beaten egg. Bake 25 to 30 minutes or until pastry is golden brown and filling is bubbly.
Chicken Tinga Sopes
Easy MealsIngredients
| 1 | 10-count package sopes, pan-fried to brown and warm |
| 1 | cup refried beans, warmed |
| 1 | 15-ounce package HERDEZ™ Chicken Shredded in Mild Chipotle Sauce, warmed according to package directions |
| 2 | cups shredded cabbage |
| ½ | cup crumbled queso fresco |
| ¼ | cup thinly sliced radishes |
| Salsa for serving, if desired |
Directions
Spread sopes with refried beans, top with chicken, shredded cabbage, queso fresco, and radishes.
Serve with salsa as desired.
Pork
Pork Ramen Noodle Bowls
Easy MealsIngredients
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Slow Simmered Pork Roast Au Jus, heated according to package directions |
| 8 | cups chicken broth |
| 3 | tablespoons soy sauce |
| 1 | teaspoon ground ginger |
| 1 | teaspoon garlic powder |
| 1 | (8-ounce package) ramen noodles, cooked according to package directions |
| Suggested toppings: Baby spinach, julienned carrots, thinly sliced radishes, soft-boiled eggs, sliced green onion, sesame oil, chili garlic sauce, sesame seeds |
Directions
Shred heated pork and reserve juices.
In large saucepan over medium high heat, heat chicken broth and reserved juices. Stir in soy, ginger and garlic powder. Bring to boil.
Divide broth, noodles and shredded pork among 4 serving bowls. Top with suggested toppings.
Pork Roast Tostadas
Easy MealsIngredients
| 1 | (15-ounce) package HORMEL® SQUARE TABLE™ Slow Simmered Pork Roast Au Jus |
| 1 | (15-ounce) can refried beans |
| 1 | cumin |
| 1 | teaspoon ancho chili powder |
| 8 | tostada shells |
| Toppings: Sliced avocado, queso fresco, cilantro and lime wedges |
Directions
In medium skillet over medium-high heat, heat pork and jus, breaking up meat with spoon, 5 to 7 minutes or until pork is shredded and liquid is reduced by half.
In small saucepan over medium heat, combine 1/3 cup remaining jus from skillet and refried beans. Season with cumin and chili powder. Cook 3 to 4 minutes, stirring occasionally, until bean mixture is thoroughly heated.
Divide bean mixture and pork evenly among tostada shells. Serve with suggested toppings.
Carnitas con Roja Salsa Tacos
Easy MealsIngredients
| 8 | taco size flour tortillas |
| Oil, for frying | |
| 1 | 15-ounce package HERDEZ™ Carnitas Slow Cooked Pork |
| ¼ | cup beer |
| 2 | tablespoons chipotle peppers in adobo sauce, minced |
| ½ | cup HERDEZ® Roasted Salsa Roja Medium |
| ½ | cup crumbled cotija cheese |
| ½ | cup guacamole |
| Jicama Slaw | |
|---|---|
| 2 | cups julienned or shredded jicama |
| 1 | cup shredded carrot |
| ¼ | cup finely chopped onion |
| 2 | tablespoons canola oil |
| 2 | tablespoons red wine vinegar |
| 1 | tablespoon taco seasoning |
| 2 | tablespoons chopped cilantro |
Directions
Pour oil 2 to 3-inches deep into a skillet and heat to 375°F.
Fry tortillas 15 to 30 seconds each side or until golden brown, carefully folding into a taco shell shape. Remove from skillet; drain on paper towel lined tray.
In medium saucepan over medium-high heat, combine pork, beer and chipotle en adobo. Cook 6 to 8 minutes, stirring occasionally, until meat is shredded and mixture is heated through.
Divide pork among prepared tortilla shells. Top with salsa, Jicama Slaw, cheese, guacamole, crema and green onions.
GARNISH
Mexican crema
Chopped green onions
For the Jicama Slaw
For Jicama Slaw: In medium bowl place jicama, carrots and onions. In small bowl, whisk together oil, vinegar and taco seasoning. Pour over jicama mixture. Toss to coat. Stir in cilantro.