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| | From:  Genie· (Original Message) | Sent: 5/17/2008 3:02 AM |
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Reply
| | | From: Genie· | Sent: 7/10/2008 4:31 AM |
| Taco Casserole Thanks to Liz for sharing this taco casserole recipe. Ingredients: - 1 1/2 pounds lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon dried leaf oregano
- 1/2 cup taco sauce
- 1 can (8 ounces) tomato sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- dash of Tabasco sauce
- 6 ounce bag corn chips, slightly crumbled
- chopped onion
- chopped tomato
- grated cheese
- chopped lettuce
Preparation:Pan Size: 3 quart casserole Oven Temp: 350 Time: 10-15 minutes Brown ground beef; mix in the taco sauce, tomato sauce, chili powder, garlic salt, oregano, Tabasco sauce. Simmer 10 minutes. Put half on bottom of a 3-quart casserole. Top with about half of the crumbled chips. Add remaining ground beef mixture, some chopped tomato, onion, chopped lettuce, and grated cheese (use 1 cup or more). Put remaining corn chips on top. Bake at 350° for 12 minutes, or until hot and cheese is melted. | |
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Reply
| | | From: Genie· | Sent: 7/10/2008 4:36 AM |
| Beef Enchilada Casserole This tasty Mexican-style casserole will surely become a family favorite. Cook Time: 45 minutes Ingredients: - 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 can (about 10 ounces) red enchilada sauce
- 1 can (10 1/2 ounce) condensed cream of mushroom soup
- 1 can (10 1/4 ounce) cream of chicken soup
- 1 can (4 ounces) chopped green chile peppers
- 1 cup milk
- 1 small clove garlic, minced
- 1 package (about 7 ounces) tortilla chips, coarsely crumbled
- 8 ounces grated Cheddar cheese or Mexican cheese blend
- 1 can (4 ounce) chopped ripe olives
Preparation:Preheat oven to 375° In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well. In a greased 9x13x2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half of the ground beef mixture. Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving. | |
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Reply
| | | From: Genie· | Sent: 7/10/2008 8:04 PM |
| Chili Relleno Casserole | | 1 lb. cheese, grated
3 or 4 eggs
1 1/2 c. milk
1/2 c. flour
Salt
Pepper
1 can Ortega whole chilies
1 lb. hamburger meat, if desired | | | Instructions | | Beat together milk, flour, eggs, salt and pepper. Layer in casserole dish: chili, then pour over milk/flour/egg mixture, then cheese. Repeat layers until all ingredients are used. Bake at 350 degrees for 50 minutes. | | |
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Reply
| | | From: Genie· | Sent: 7/10/2008 8:10 PM |
| Eldorado Beef Casserole | | 1 lb. hamburger
1 onion, diced
1 tsp. garlic powder
2 (8 oz.) cans tomato sauce
1 (7 oz.) pitted ripe olives
1 c. cottage cheese
1 c. sour cream
1 can chopped chilies
1 lb. Monterey Jack cheese
1 pkg. nacho or taco Doritos | | | Instructions | | Fry hamburger with onion and garlic powder until browned and crumbly. Add tomato sauce and slice ripe olives. In a separate bowl, mix cottage cheese, sour cream and chilies. Grate Monterey Jack cheese. Slightly crush Doritos and line 3-quart casserole with 1/3 of them. Cover with half of hamburger mixture, then half of cottage cheese mixture, then half of Jack cheese. Repeat layering. Bake at 350 degrees uncovered for 45 minutes. | | |
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Reply
| | | From: Genie· | Sent: 8/2/2008 6:52 PM |
| King Ranch Casserole
1 fryer chicken
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated
Cook chicken in small amount of water, lightly salted,
until tender. Bone and cut into pieces. To make a
sauce, blend until smooth the following: The 2 cans of
soup, can of tomatoes and chilies and chicken broth.
Set aside. Into a 2 1/2 quart casserole (greased),
place a layer of chicken, 1/2 of the tortillas, cut
into pieces, 1/2 of the onion, 1/2 of the cheese and
1/2 of the sauce. Repeat the layers ending with the
grated cheese. Bake uncovered for 1 hour at 350
degrees.
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Reply
| | | From: Genie· | Sent: 8/12/2008 7:02 PM |
| Eggplant and Black Bean Casserole 1 tablespoon plus 1 teaspoon vegetable oil
1-1/2 teaspoons cumin seed
1-1/2 teaspoons fennel seed
1/2 teaspoon whole black peppercorns, cracked
2 small onions, sliced
12 cloves garlic, thickly sliced
2 teaspoons dry mustard
1 teaspoon chili pepper flakes
1 teaspoon turmeric or curry powder
1 teaspoon salt optional
3/4 pound eggplant, cut into 2x1/2 inch pieces
1-1/2 cups Italian style peeled tomatoes, coarsely chopped
1 pound canned black beans, rinsed and drained
2 tablespoons cilantro or parsley, choppedHeat oil in a heavy nonstick skillet or flameproof casserole over high heat. Cook cumin seed 15 seconds or until dark brown. Stir in fennel and pepper. Immediately add onions and garlic and reduce heat to medium high. Sauté 5 minutes, stirring frequently, until onions and garlic are golden. Stir in next 4 ingredients. Add eggplant and reduce heat to medium. Cook 5 minutes, stirring occasionally, until eggplant softens. Stir in tomatoes and simmer 5 minutes, stirring constantly, until tomatoes are hot. Stir in black beans. Reduce heat to low and simmer 5 minutes or until sauce thickens. Sprinkle with cilantro.
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Reply
| | | From: Genie· | Sent: 8/23/2008 6:40 PM |
| Mexican Chicken Casserole 1 (7 1/2 oz.) pkg. Dorito's
1 can chicken broth
4 c. chopped cooked chicken or turkey
1/3 c. chopped onion
1/3 c. chopped bell pepper
2 cans cream of chicken soup
1 can cream of mushroom soup
1 tsp. chili powder
1 can Ro-Tel tomatoes (with the green chiles)
1 c. grated sharp Cheddar cheese
Line baking pan with the Dorito's. Pour chicken broth over the Dorito's. Add the chicken, onion and peppers over that. Mix soups - pour over ingredients in pan. Mix Ro-Tel and chili powder together, spoon over ingredients in pan. Sprinkle Cheddar cheese on top. Bake 35 to 40 minutes at 350 degrees.
Serves 6
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Reply
| | | From: Genie· | Sent: 9/11/2008 3:33 AM |
Mexicorn Casserole 1 Onion, chopped 1 Lb. Ground Chuck Salt and Pepper to taste 1 Can Van Camp’s Spanish Rice 1 8 Oz. Can Tomato Sauce 1 11 Oz. Can Mexicorn ½ tsp. Chili Powder Grated Cheddar Cheese In a large skillet, brown onion and ground chuck; drain if desired; salt and pepper to taste. Add Spanish rice, tomato sauce, Mexicorn and chili powder. Mix together and cook over medium heat for 20 to 25 minutes, stirring occasionally. Spoon cheese over top of mixture and cook until cheese is melted. | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 1:59 AM |
| Chili Casserole With Cornbread
1 lb. lean ground beef
1 (16-oz.) jar salsa
2 cups red kidney beans, drained (from 19-oz can)
2 cups diced tomatoes, undrained (from 28-oz can)
1 1/2 cups frozen corn
3 teaspoons chili powder
1 teaspoon cumin
1 (6.5 to 8.5-oz.) pkg. cornbread mix
Milk
Margarine, if required by mix
Egg, if required by mix
1/3 cup shredded Cheddar cheese
1 tablespoon sliced green onions
Heat oven to 400. In large skillet over medium-high heat, brown ground beef until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 9x13 baking dish. Spoon hot beef mixture into center.
Bake at 400 for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.
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Reply
| | | From: Genie· | Sent: 10/14/2008 5:07 AM |
King Ranch Chicken Casserole
Prep: 30 min.; Cook: 1 hr., 19 min.; Cool: 30 min.; Bake: 1 hr.; Stand: 10 min.
Yield
Makes 8 to 10 servings
Ingredients
1 (4 1/2- to 5-lb. ) whole chicken
2 celery ribs, cut into 3 pieces each
2 carrots, cut into 3 pieces each
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder*
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips
Preparation
1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.
2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.
3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.
4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.
Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.
Quick-and-Easy King Ranch Chicken Casserole: Substitute 1 (2-lb.) skinned, boned, and shredded deli-roasted chicken for whole chicken, 3 cups coarsely crumbled lime-flavored white corn tortilla chips for corn tortillas, and 3/4 cup chicken broth for cooking liquid. Omit celery, carrots, and salt. Prepare recipe as directed, beginning with Step 3.
Southern Living, FEBRUARY 2008 | |
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