Mexi-Beef Casserole

Mexi-Beef Casserole

From "Sandra Lee Semi-Homemade:  The Complete Cookbook" - page 280

1.5 pounds lean ground beef

2 cans condensed tomato soup

1 bag (14 ounce) frozen corn with black beans I couldn't find frozen corn with black beans, so I just added a can of black beans

1 can diced tomatoes with chiles

1/2 cup frozen chopped onions I didn't use

1 packet fajita seasoning mix

2 cups shredded Mexican-cheese blend

some crushed tortilla chips

1.  Preheat oven to 375º

2.  In a large skillet, brown beef over medium-high heat; drain.

3.  Add all other ingredients and mix (soup, corn, black beans, tomatoes, onions, fajita seasoning)

4.  Bring to boil; remove from heat.  Put in casserole dish and top with cheese and crushed tortilla chips.

5.  Bake in preheated oven for 15 minutes or until bubbling and golden brown.

SURVEY SAYS:  Keeper!  This was really good and super easy to make!  Sour cream is really good with it.  Sean and I had seconds, and Ethan had thirds!  Good for when missonaries come over, too, since it made a lot.

Celeste Ficklin's Nacho Cheese Bake

Celeste Ficklin's Nacho Cheese Bake
2 cups egg noodles
1 lb. ground beef
mild taco seasoning
1 can cheddar cheese soup
1 can mild Rotel diced tomatoes
1 1/2 cups shredded cheddar cheese
2 cups crushed tortilla chips

Cook pasta according to directions.  Brown hamburger meat in large frying pan.  Sprinkle with some taco seasoning.  Add undiluted soup and tomatoes.  Bring to boil; simmer.  Melt cheese into this mixture then add noodles and some of the crushed chips.  Transfer to a 9 x 13 pan.  Top with a little more cheese and remaining chips.  Bake at 350º for about 25 minutes.

SURVEY SAYS:  Good!  It is really easy to make and everyone ate it all:)

Chicken Enchiladas

Chicken Enchiladas
4 chicken breasts, cooked and shredded
2 cups cream of chicken soup
2 cups sour cream
2 cups shredded cheddar cheese
1 4 oz. chopped green chiles, drained
tortillas

Mix chicken, 1 can soup, 1 cup sour cream, 1 cup cheese and chiles.  Place on tortillas.  Roll.  Place in a greased glass 11 x 13 pan.  Mix remaining ingredients and cover tortillas.  Bake uncovered at 350º for 30-40 minutes.

SURVEY SAYS.... I wasn't a huge fan (its pretty plain) but the boys gobbled them up - so the recipe is a keeper! (plus, it was super easy)

Bean and Beef Enchiladas

Bean and Beef Enchiladas
1 pound ground beef
1 12oz. can refried beans
1 12 oz. can enchilada sauce
1 pkg of 8 tortillas
cheddar cheese

brown ground beef and drain fat.  Add refried beans and 1/2 can of enchilada sauce and mix.  Place 3-4 spoonfuls of bean and beef mixture onto tortilla.  Add cheese and roll tortilla.  Place in a 9x13 baking dish.  Cover with remaining 1/2 can of enchilada sauce.  Top with cheese.  Bake at 350º for 30 minutes.

Good and SO incredibly easy!  Definitely a keeper:)

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
1 can Campbells Condensed Cream of Chicken Soup
1 container (8 oz) sour cream
1 cup Pace Picante Sauce
2 teaspooons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack Cheese
10 flour tortillas
1 medium tomato, chopped (about 1 cup)
1 green onion, sliced (about 2 tablespoons)

Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.

Stir 1 cup picante sauce mixture, chicken, and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla.  Roll up and place seam-side down in a 3 quart shallow baking dish.  Pour the remaining picante sauce mixture over the filled tortillas.  Cover the baking dish.

Bake at 350ºF for 40 minutes or until enchiladas are hot and bubbling.  Top with the tomato and onion.

SURVEY SAYS... its a keeper!! :)  I didn't add the tomato and onion, though.

Black Bean Taco Salad

Black Bean Taco Salad
1 pound ground beef
4 cups torn leaf lettuce
1 large tomato, chopped
1 cup canned black beans, rinsed and drained
1/2 cup catalina salad dressing
4 cups nacho cheese tortilla chips

In a large skillet, cook beef over medium heat until no longer pink drain. IN a large bowl, combine the lettuce, tomato, beans and beff. Drizzle with dressing and toss to coat. Arrange tortilla chips on a serving plate; top with beef mixture.

**this one needs some more pizzaz next time. We added sour cream, cheese and tried it with dorritos and tostito chips - it was ok. Maybe next time add alvacado and some other things, but it was ok, and Ethan liked it and it was incredibly easy.

Permesan Chicken Pasta

Permesan Chicken Pasta

2 packages (4.3 ounces each) Parmesan cheese pasta sauce mix
3 boneless skinless chicken breats cut into strips
1 cup sliced fresh mushrooms
1 cup fresh green beans, cut into 1-inch pieces
2 tablespoons canola oil
1 medium tomato, chopped (optional)

Prepare pasta mixes according to package directions. Meanwhile, in a large skillet, cook chicken, mushrooms, and beans in oil over medium heat for 10-15 minutes or until chicken juices run clear and vegetables are tender; drain. Add pasta to sauce. Stir in tomato.

**I didn't have the Parmesan cheese pasta sauce mix that it called for (and is obviously a vital ingredient!) but I used another sauce mix that I had instead. Also, even though the title of the recipe has "pasta" in it, you would think one of the ingredients would be some sort of noodles-but nope, they weren't listed. My only guess is that there are noodles in the Parmesan cheese pasta sauce mix. So anyway, I added bow-tie pasta, Parmesan cheese and broccoli to it... I have to admit, it was pretty tasty!! And best of all-its very easy!