1 lb. ground beef
1 pkg. taco seasoning & water
1 jar salsa (16 oz)
8 (6-7 in.) tortillas
2 cups (8 oz) Co-Jack Cheese, shredded
Optional:
1 green onion
4 cups shredded lettuce
1/2 cup sour cream
Preheat oven to 350. Spray bottom and sides of baking dish with veg. oil.
Brown ground beef and drain. Add taco seasoning and amount of water on package directions. Cook according to pkg. directions. Remove from heat. Stir in 1 cup salsa. Arrange 4 tortillas in bottom & up sides of dish (overlapping). Spoon mix mixture evenly over tortillas. Sprinkle with a cup of cheese. Slice onion & sprinkle half of the onion over cheese. Top with remaining 4 tortillas, overlapping slightly. Press tortillas down over filling. Spread remaining salsa over tortillas. Sprinkle with remaining cheese & onion. Bake 30 minutes.
Serve alone or (optional) over shredded lettuce, topped with sour cream.
Sunday, April 12, 2009
Monday, April 6, 2009
Taco Lasanga Casserole
A very sweet friend of ours invited the boys and I over for a swim and dinner the last time Hubbie was gone for a week or so. We had a great time and I was so blessed by her willingness for us to invade her house at dinner time! This recipe is what she made for us that night. Add some chips and salsa or guacamole and you're set!
1 pkg small tortillas
ground beef (I use 1lb or little less)
onion (I used 1/2)
15 oz Mexican stewed tomatoes
taco pkg seasoning (I only use 1/2 a pkg)
4 oz olives
2 cups cheddar cheese
1 can chili beans
Brown meat. Drain. Add onion. Add tomato. Simmer 15 mins. In 9x 13 dish layer tortilla, meat mix, beans and then cheese. Repeat like you're making lasanga. Top with olives and crushed chips. Bakes 375 degrees at 20-25 mins.
We don't put the chips on top since we have leftovers and the chips tend to get soggy.... just our take, but it is good with the chips on top! :)
1 pkg small tortillas
ground beef (I use 1lb or little less)
onion (I used 1/2)
15 oz Mexican stewed tomatoes
taco pkg seasoning (I only use 1/2 a pkg)
4 oz olives
2 cups cheddar cheese
1 can chili beans
Brown meat. Drain. Add onion. Add tomato. Simmer 15 mins. In 9x 13 dish layer tortilla, meat mix, beans and then cheese. Repeat like you're making lasanga. Top with olives and crushed chips. Bakes 375 degrees at 20-25 mins.
We don't put the chips on top since we have leftovers and the chips tend to get soggy.... just our take, but it is good with the chips on top! :)
Debbie's Casserole
I received this recipe from my penpal of over 15 yrs. We really enjoy this meal and its so good with a crusty bread! Enjoy!
Preheat oven to 400 degrees. Cut large chunks of carrots, potato and onion to fill the bottom of 13 x 9 casserole dish. Add 1 lb of ground beef (raw). Stir 1 can of cream of mushroom soup. Spread over ground beef mixture. Cook for 1 hour. Serves 4.
Note: We tend to have to cook ours longer than a hour... The meat is always done, but the veggies are usually a little too tough after a hr. So either cut veggies into smaller bite sized pieces or prepare to cook longer. Also, we usually try to get 2 meals out of this casserole, so serve with bread or another veggie if you're trying to stretch this meal.
Preheat oven to 400 degrees. Cut large chunks of carrots, potato and onion to fill the bottom of 13 x 9 casserole dish. Add 1 lb of ground beef (raw). Stir 1 can of cream of mushroom soup. Spread over ground beef mixture. Cook for 1 hour. Serves 4.
Note: We tend to have to cook ours longer than a hour... The meat is always done, but the veggies are usually a little too tough after a hr. So either cut veggies into smaller bite sized pieces or prepare to cook longer. Also, we usually try to get 2 meals out of this casserole, so serve with bread or another veggie if you're trying to stretch this meal.
Thursday, May 22, 2008
White Bread/ Cinnamon Bread
Since I've started baking my own bread, I have always made a yummy Whole Wheat bread. This past weekend as I started my "baking marathon", as Hubbie calls it, I thought something different might be nice! I got out a cookbook that I rarely use and decided on the white bread recipe and went ahead and made 2 batches of it. The second batch I made into cinnamon bread! So good! I won't ever buy cinnamon swirl bread from the store! Mine is so much better! Both recipes come from the Better Homes and Gardens The New CookBook.
Perfect White Bread
1 pkg active dry yeast
1/4 cup of warm water
2 cups of milk, scalded
2 tblspoons sugar
2 teaspoons salt
1 tblspoon shortening
5 3/4 to 6 1/4 cups of sifted all purpose flour
Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm.
Stir 2 cups of the flour; beat well. Add the softened yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on a lightly flour surface. Knead until smooth and satiny. Shape into a ball; place in a lightly greased bowl, turning once to greased surface. Cover; Let rise in warm place until double (about 1 1/4 hours). Punch down.
Cut dough into 2 portions. Shape each in smooth ball; cover and let rest 10 mins. Shape into loaves; place into greased loaf pans. Cover and let rise til double (45 to 60 mins). Bake in hot over 400 degrees or until done. Makes 2 loaves.
Cinnamon Swirl Bread
Make the perfect white bread, increasing sugar to 1 1/3 cups and shortening to 1/4 cup. After first rising, roll dough to two 15 x 7 inch rectangles. Combine 1/2 sugar with 1 tblspoon of cinnamon. Spread over each rectangle. Sprinkle 1 1/2 teaspoons water over each. Roll into loaves. Continue as for Perfect White Bread. Bake at 375 for 30 mins. Makes 2 loaves.
Perfect White Bread
1 pkg active dry yeast
1/4 cup of warm water
2 cups of milk, scalded
2 tblspoons sugar
2 teaspoons salt
1 tblspoon shortening
5 3/4 to 6 1/4 cups of sifted all purpose flour
Soften yeast in warm water. Combine hot milk, sugar, salt and shortening. Cool to lukewarm.
Stir 2 cups of the flour; beat well. Add the softened yeast; mix. Add enough of remaining flour to make a moderately stiff dough. Turn out on a lightly flour surface. Knead until smooth and satiny. Shape into a ball; place in a lightly greased bowl, turning once to greased surface. Cover; Let rise in warm place until double (about 1 1/4 hours). Punch down.
Cut dough into 2 portions. Shape each in smooth ball; cover and let rest 10 mins. Shape into loaves; place into greased loaf pans. Cover and let rise til double (45 to 60 mins). Bake in hot over 400 degrees or until done. Makes 2 loaves.
Cinnamon Swirl Bread
Make the perfect white bread, increasing sugar to 1 1/3 cups and shortening to 1/4 cup. After first rising, roll dough to two 15 x 7 inch rectangles. Combine 1/2 sugar with 1 tblspoon of cinnamon. Spread over each rectangle. Sprinkle 1 1/2 teaspoons water over each. Roll into loaves. Continue as for Perfect White Bread. Bake at 375 for 30 mins. Makes 2 loaves.
Tater Tot Casserole
When I heard of Tater Tot Casserole I wasn't really impressed. I'm not a big fan of tater tots, but Hubbie was very excited so we tried it. The recipe was so -so, but I could take it or leave it. I never made it again. One day while surfing the net I came across the Duggars website. They have mentioned their Tater Tot Casserole on their show. After looking at the recipe (and seeing that it was quite different from the one we had tried) I decided to try it again. If you go to the Duggars website, it'll show their recipe yields 2 9 x 13 pans. I just divided their recipe. Oh so yummy!
Tater Tot Casserole
1 lb browned ground beef
1 bad of tater tots
1 can of cream of mushroom
1 can of cream of chicken
1 can of evaporated milk
Preheat oven 350 degrees. Brown ground beef. Mix soups and milk together in separate bowl. Once the meat has browned, pour into greased casserole dish and spread. Layer the tater tots on top of the meat. Pour the soup and milk mixture on top evenly. Bake in oven for one hour.
Serve with a yummy green veggie! Enjoy!
Tater Tot Casserole
1 lb browned ground beef
1 bad of tater tots
1 can of cream of mushroom
1 can of cream of chicken
1 can of evaporated milk
Preheat oven 350 degrees. Brown ground beef. Mix soups and milk together in separate bowl. Once the meat has browned, pour into greased casserole dish and spread. Layer the tater tots on top of the meat. Pour the soup and milk mixture on top evenly. Bake in oven for one hour.
Serve with a yummy green veggie! Enjoy!
Wednesday, April 16, 2008
The Easiest and Best Lasagna You've Ever Had... I Promise!
Growing up, we had Stouffer's Lasagna.... I loved it.... until I started making my own lasagna. I found a recipe that made it quick and easy to make one of my favorite meals. This recipe feeds my family for about 3 nights....at least, so I don't make it very often (usually once we finish it, we're sick of lasagna)! Enjoy!
Simply Lasagna
1 lb. ground beef
2 1/2 cups of mozzarella cheese, divided
15 oz. container of ricotta cheese
1/2 cup of parmesan cheese, divided
1/4 cup of parsley
1 egg, lightly beaten
26 oz jar of spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350 degrees. Brown meat in large skillet, drain fat. Mix 1 1/4 cups of the mozzarella cheese, 1/4 cup of parmesan cheese, the container of ricotta cheese, the parsley and the egg. Blend well. Set aside. Pour spaghetti sauce in the skillet (with the meat). Pour the cup of water into the empty spaghetti sauce jar, cover and shake well. Add to skillet and stir. You should end up with 5 cups of sauce. Now, layer- start with 1 cup of sauce at the bottom of a 13 x 9 baking dish. Then top with 3 lasagna noodles, 1/3 of the ricotta cheese mixture and then 1 cup of spaghetti sauce. Repeat layers 2 more times. Top with remaining 3 noodles and the rest of the sauce. Sprinkle the rest of the cheeses on top. Cover with greased foil. Bake for 45 minutes, then uncover and bake for another 15 mins.
Simply Lasagna
1 lb. ground beef
2 1/2 cups of mozzarella cheese, divided
15 oz. container of ricotta cheese
1/2 cup of parmesan cheese, divided
1/4 cup of parsley
1 egg, lightly beaten
26 oz jar of spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
Preheat oven to 350 degrees. Brown meat in large skillet, drain fat. Mix 1 1/4 cups of the mozzarella cheese, 1/4 cup of parmesan cheese, the container of ricotta cheese, the parsley and the egg. Blend well. Set aside. Pour spaghetti sauce in the skillet (with the meat). Pour the cup of water into the empty spaghetti sauce jar, cover and shake well. Add to skillet and stir. You should end up with 5 cups of sauce. Now, layer- start with 1 cup of sauce at the bottom of a 13 x 9 baking dish. Then top with 3 lasagna noodles, 1/3 of the ricotta cheese mixture and then 1 cup of spaghetti sauce. Repeat layers 2 more times. Top with remaining 3 noodles and the rest of the sauce. Sprinkle the rest of the cheeses on top. Cover with greased foil. Bake for 45 minutes, then uncover and bake for another 15 mins.
Wednesday, April 2, 2008
Just Call Me Betty Crocker...
Today has been busy and I've still got a gazillion things left to do. I am hungry, so I thought I would take a break and give y'all a recipe! I have made the dough for bread sticks and pizza, peanut butter muffins and chicken is thawing for chicken pot pie (making for a MOPS mom that was diagnosed with cancer). I still need to make two batches of Scotcheroos(totally not organic or natural....especially the Karo syrup! ouch!) and a loaf or two of banana nut bread. Not sure when I'll finish the rest. Peanut is sleeping in his crib. Bubbie has been helping me bake. When he gets bored, he'll run to his trains in the next room and then come back... I have promised Bubbie an outing once I get most of my "to-do list" finished. I might just have to wait until this evening to finish the rest- once Hubbie gets home.
The recipe is for Peanut Butter Muffins. My grandmother sent it to me a few months ago and I am just now getting around to making them. I have been calling them Peanut Butter Cupcakes. If you say muffins to Bubbie- he says he doesn't like them. If you call it cupcakes, he's excited! I let him make these with me this morning. He never questioned the yellow and orange "stuff" going into the bowl! I think the article in the Tennessean says that this mother adapted this from Jessica Seinfeld's recipe. Not sure, so if you have that book, you might have this recipe.
Enjoy!
Peanut Butter Muffins
1 cup of firmly packed light brown sugar
1/2 cup of natural peanut butter
1/2 cup of carrot puree
1/2 cup of banana puree
2 large egg whites
1 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
Preheat oven to 350 degrees. Line 12 cup muffin tin with paper baking cups.
In a large bowl mix 1/2 cup of the brown sugar with the peanut butter, carrot and banana puree, and the egg whites, using a wooden spoon.
Put the flour, baking soda, baking powder and salt into a bowl and mix. Add to the bowl with the peanut butter in it and stir just to combine (batter will be lumpy). Add the remaining 1/2 cup of brown sugar and stir once or twice.
Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center. Bake 15-20 mins. Turn muffins out onto a rack to cool.
Yummy! Yummo!
The recipe is for Peanut Butter Muffins. My grandmother sent it to me a few months ago and I am just now getting around to making them. I have been calling them Peanut Butter Cupcakes. If you say muffins to Bubbie- he says he doesn't like them. If you call it cupcakes, he's excited! I let him make these with me this morning. He never questioned the yellow and orange "stuff" going into the bowl! I think the article in the Tennessean says that this mother adapted this from Jessica Seinfeld's recipe. Not sure, so if you have that book, you might have this recipe.
Enjoy!
Peanut Butter Muffins
1 cup of firmly packed light brown sugar
1/2 cup of natural peanut butter
1/2 cup of carrot puree
1/2 cup of banana puree
2 large egg whites
1 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of salt
Preheat oven to 350 degrees. Line 12 cup muffin tin with paper baking cups.
In a large bowl mix 1/2 cup of the brown sugar with the peanut butter, carrot and banana puree, and the egg whites, using a wooden spoon.
Put the flour, baking soda, baking powder and salt into a bowl and mix. Add to the bowl with the peanut butter in it and stir just to combine (batter will be lumpy). Add the remaining 1/2 cup of brown sugar and stir once or twice.
Divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center. Bake 15-20 mins. Turn muffins out onto a rack to cool.
Yummy! Yummo!
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