TIP: Grill the corn and potatoes at the same time to reduce overall cooking time.
1. Place breadsticks on baking sheet as directed on package.
2. Brush breadsticks with melted butter and season with Italian herb seasoning grinder.
3. Bake as directed on package.
Stir in water, tomato paste and taco seasoning mix, heat to boiling.
Reduce heat to medium-low; simmer 10 minutes.
Meanwhile chop lettuce, dice tomatoes and vegetables.
Warm tortillas in the microwave.
Top each tortilla with desired toppings and enjoy!
Add rice and cook, stirring, until rice turns white and very lightly brown.
Remove from heat and stir in tomato sauce and chicken broth; return to heat. Bring to a boil.
Cover and reduce heat to low. Cook for 20-25 minutes or until almost all liquid is absorbed.
Remove lid and fluff with a fork. Continue to cook on low for about 5 minutes to remove any extra liquid.
Season with cumin, cayenne pepper, and salt. Stir to blend in seasonings, then refrigerate until chilled before serving.
Combine all dry ingredients in a shallow bowl. Melt butter in a shallow bowl.
Dip each piece into butter, then into crumbs. Place on ungreased cookie sheets. Bake at 400° F. for 15 minutes or until golden brown.
Sprinkle with herbs, spices; drizzle with butter; sprinkle with Parmesan cheese.
Cover dish with foil and keep in warm oven until ready to serve.
Pile potatoes onto a sheet of aluminum foil. Dot with butter and season with spices.
Fold-up aluminum foil like a foil dinner, be sure to seal tightly. Grill on medium flame for about 15 minutes per side.
NOTE: Be careful when opening package as steam will escape!