Mexican al a Carrie

Easy Mexican Casserole

Ingredients

• 1 pound lean ground beef
• 2 cups salsa
• 1 (16 ounce) can chili beans, drained
• 3 cups tortilla chips, crushed
• 2 cups sour cream
• 1 (2 ounce) can sliced black olives, drained
• 1/2 cup chopped green onion
• 1/2 cup chopped fresh tomato
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Beef Nacho Casserole

Beef Nacho Casserole




Ingredients

2 tablespoons olive oil

1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)

1 pound lean ground beef

1/2 teaspoon garlic salt

2 tubes (10 ounces each) refrigerated pizza dough

1 jar (16 ounces) medium-hot salsa

3 cups shredded taco-cheese blend

3 large scallions, trimmed and sliced



Directions

1. Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

3. Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

4. In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

5. Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

Chili Corn Pie by Kristin

Chili Corn Pie




4 cup corn bread stuffing mix

1 can (14.5 oz) chicken broth

1 lb ground beef

1 medium onion, coarsely chopped

1 Tbs chili powder

1/4 tsp garlic powder

8 oz whole kernel corn

1 cup shredded cheddar cheese

1/4 cup salsa

sour cream



1. Lightly mix stuffing with broth; let stand 5 minutes to thicken. Set aside ½ C stuffing mixture. Press remaining stuffing mixture into greased 8"x8" glass baking dish. Bake at 350F for 15 minutes.



2. In medium skillet over med-high heat, cook beef, onion, chili powder, & garlic powder until beef is browned. Pour off fat. Add corn, cheese, remaining stuffing mixture, & salsa. Spoon into baked crust.



3. Bake 10 minutes, or until heated through. Serve w/sour cream

Chili

submitted by Lauren
Chili

Half pound of hamburger
Big can red beans
Big can crushed tomatoes
Chili powder – more
Garlic powder – less
Basil – less
Salt – less
Brown burger. Drain.
Add everything and heat.

TexMex Lasagna

Tex Mex Lasagna (Ellen)


Ingredients

· 1 pound lean ground beef

· 1 cup frozen diced onion, red and green bell pepper, and celery

· 3 garlic cloves, minced

· 1 tablespoon chili powder

· 1 teaspoon salt-free chipotle seasoning blend

· 1 (24-oz.) jar mild salsa

· 1 (15-oz.) can dark red kidney beans, drained

· 1 (10-oz.) can enchilada sauce

· 1 (10-oz.) package frozen whole kernel corn, thawed

· 16 (6-inch) fajita-size corn tortillas

· 4 cups (16 oz.) shredded Mexican four-cheese blend

· Toppings: sour cream, chopped tomatoes

Preparation

1. Cook first 5 ingredients in a large nonstick skillet over medium-high heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

2. Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

3. Layer 1 cup beef mixture, 2 tortillas (overlapping edges), and 1/2 cup cheese in a lightly greased 7- x 5- x 1 1/2-inch baking dish. Repeat layers once. Repeat procedure with 3 additional 7- x 5- x 1 1/2-inch baking dishes. Cover dishes with nonstick aluminum foil.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13- x 9-inch baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer one-third beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with one-third beef mixture, remaining 6 tortillas, remaining beef mixture, and ending with remaining 2 cups cheese. Bake, covered, at 350° for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Cheese Tamale Pie

Submitted by Leigh
1 lb ground beef

1 onion chopped

1 bell pepper chopped

1/2 cup salsa

1 15.5 oz can pinto beans drained

1 14.5 oz can diced tomatoes, drained

1/2 tsp salt

2 cups cheddar cheese (divided)



1 1/3 cup self rising yellow cornmeal

1 cup milk

1 egg, lightly beaten



Preheat oven to 400. Cook first 3 ingred in skillet and drain. Add salsa, beans,

tomatoes, salt. Simmer 5 mns. Pour mixture into baking dish. Sprinkle with 1 cup

cheese.



Whisk cornmeal, milk, and egg and remaining cheese. Spread over beef mixture.

Bake 20 minutes.
To freeze: cool completely, cover with foil. To bake after freezing: Heat oven

to 350, remove foil and bake 1 hour. To bake thawed, reduce to 45 mins.

El Paso Beef Enchiladas

submitted by: Kate

1 lb. Ground Chuck

1 pkg taco seasoning

6 tortillas

2 cans of Red Enchilda sauce (mild)

2 c. mexican shredded cheese

Brown Ground Beef in skillet. Add packet of seasoning, half of cheese, and 1 can of enchilada sauce. Stir. Spoon mixture into tortillas, fold, and place in greased casserole pan. Cover with other can of enchilada sauce. Sprinkle with remaining cheese. Bake 375 for 20min covered. Then an additional 5 minutes uncovered. Serve with Sour Cream and green onions or cilantro if desired!

Beefy Rice Casserole

submitted by Brooke

1 lb. ground beef
1 c. rice
1 (10 3/4 oz.) can cream of chicken soup
1/4 c. celery
1/4 c. green pepper
1/4 c. onion (optional)
1/2 tsp. black pepper and salt
1/2 c. mild Cheddar cheese

Brown ground beef with salt and pepper. Cook rice. Saute celery, green pepper, onion. Preheat oven 350-375 degrees. In medium baking dish, combine all ingredients. Mix well. Bake 30-35 minutes

Swedish Meatballs and Rice

submitted by Timara

1 lb ground beef

2 eggs

4-6 heals from loaf of bread diced

parsley

salt

pepper

onion flakes

2 tbs butter

Gravy:

Pillsbury flour for gravy

Can of Beef Consume

In a large bowl, mix all raw ground beef, eggs, bread pieces, and all spices. Warm butter in skillet. Cook meatballs in buttered skillet until cooked thoroughly (you will want a skillet with a lid). Make rice and set aside. Remove meatballs from skillet and make your gravy in the same skillet. Add flour to beef consume as needed until desired consistency is reached. Serve meatballs and gravy over rice.

Mexican Lasagna

submitted by Kate

1 lb. ground beef
1/2 pkg. taco seasoning
1 c. tomatoes, diced
1 ( 8 oz.) can tomato sauce

1 C. mild Salsa
8 oz. (2 c.) ricotta cheese
2 eggs
12 corn tortillas
6-8 oz. Jack cheese, shredded

Brown beef in skillet until crumbly. Drain fat. Add, taco mix, tomatoes, tomato sauce and salsa. Bring to boil. Reduce heat and simmer, uncovered 10 minutes.

In small bowl, combine ricotta cheese, eggs. In bottom of casserole baking dish, spread half of mixture. Top with half of tortillas, spread half of ricotta mix. Repeat once more, ending with grated cheese. Bake uncovered at 350 degrees for 20-30 minutes. Let stand 10 minutes. Before cutting into squares.

Tex Mex Beef Enchiladas

2 T. olive oil

1/4 cup flour (spooned and leveled) 


1 can chicken broth (14.5 ounce) 


1 1/2 T. chili powder 


1 small canned chipotle chile in adobo, minced, plus 1 tablespoon adobo sauce from can 


1 small onion, finely chopped 


2 garlic cloves, minced 


1 pound lean ground beef 


salt & pepper 


8 corn tortillas, 6 inch (I used whole wheat) 


1 1/2 cups shredded cheddar cheese 


1/4 cup chopped cilantro (need on serving day)

Make sauce: In a medium saucepan, heat 1 ½ tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and ¾ cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In a 10-inch nonstick skillet, heat remaining ½ tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350°. (If freezing, don’t place any sauce in baking dish; see To Freeze, below left.) Spoon ¼ cup sauce in bottom of an 8-inch square baking dish. Set aside.

Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping ¼ cup beef mixture and 2 tablespoons cheese; tightly roll up.

Raise oven heat to 450°. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving.

Note: To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don’t become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing (see opposite page).

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450°. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

If baking right away: Spoon ¼ cup sauce in the bottom of baking dish; pour the rest over the enchiladas.

Pizza Spaghetti style

submitted by Michelle

• 1 lb. ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 8 oz. pkg. button mushrooms, sliced OR 2 more bell peppers, chopped
• 26 oz. jar pasta sauce
• 8 ounce can tomato sauce
• 1 teaspoon dried Italian seasoning
• 1 lb. spaghetti pasta, broken into 2" pieces
• 3/4 cup whole milk
• 2 eggs, beaten
• 1 (5 ounce) package sliced pepperoni
• 1-1/2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese

Preparation:

Preheat oven to 350 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions. Meanwhile, combine eggs and milk in large bowl and beat until blended. Drain spaghetti and toss with egg and milk mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.
To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly. Top with pepperoni, then cheese, return to oven, and bake for 10 minutes longer to melt cheese. Let stand 5 minutes to set, then cut into squares to serve. 10 servings

Noodles Riviera

submitted by Timara

1 - 8oz package cream cheese (you may use lite)

1 - 16oz sour cream (you may use lite)

2 cups parmesan cheese

1 16oz package egg noodles (wide or regular may be used)

1 jar favorite spaghetti sauce

1 lb ground meat

1/2 cup diced mushrooms (optional)

Cook egg noodles according to package. Brown ground meat and add spaghetti sauce. In a mixer, combine cream cheese, sour cream, and 1 cup of parmesan cheese. In a baking dish, layer 1/2 noodles, 1/2 spaghetti sauce and 1/2 cream mix. Another layer of all the noodles, spaghetti sauce, and then dollup 8-10 dollups of the cream mixture. Sprinkle the remaining 1 cup parmesan on top. Bake at 350 degrees for 25-30 minutes. To reheat, allow to thaw overnight in refrigerator. Bake at 350 degrees for about 45 minutes.