1 (16 oz. ) can Old El Paso refried beans
1 lb. ground chuck
1 c. chopped onions
1 1/2 c. shredded cheese (your choice)
1 bottle (8 to 10 oz. ) Old El Paso picante hot sauce
1 pkg. taco seasoning
1 c. Bisquick
1/4 c. water
10-inch pie pan, spray with Pam (glass if possible)
In large bowl, mix refried beans, Bisquick and 1/4 cup water. Mix well for the pie crust. Cook ground chuck; pour off grease, mix taco seasoning and heat. Put refried beans in pan, mold to pie pan like a crust. Add 1 layer of ground beef, sprinkle in some chopped onions, layer shredded cheese, layer beef, onions and cheese. Pour whole bottle of picante sauce over pie. Put in remaining beef, onions and a layer of jalapeno peppers. C over top of pie with remaining shredded cheese.
Bake in oven at 375 degrees for 30 minutes. (Jalapeno peppers are optional. )
4 boneless pork chops
1 T olive oil
1 can diced green chilies
1 1/2 cups salsa
Heat olive oil in heavy skillet over medium heat. Brown chops on one side, about 2 minutes.
Turn chops, add chilies and salsa. Lower heat, simmer for 8-10 minutes or until chops are done and juices run clear
1 lg Corn chips, large bag
2 lb Ground beef
2 pk Taco seasoning mix
1 cn Kidney beans
12 oz Cheddar cheese, shredded
1 Onion, chopped
1 lg Lettuce, 1 head
2 Tomatoes, diced
1 can Enchilada sauce
1 can Black olives, sliced
12 oz Sour cream
8 oz Guacamole
Brown ground beef with taco seasoning. Place items listed in a vugget fashion in the above order. Each person layers his own salad, starting with corn chips, ground beef and going down the list. There are other ingredients you may wish to add.
16 oz. ground lean turkey or beef
1 3/4 C. (14 1/2 oz can) stewed tomatoes, coarsly chopped and undrained
2 T. chili seasoning
1/2 C. (1 1/2 oz.) crushed reduced fat nacho chips
3/4 C. chopped green bell pepper
1/2 C chopped onion
1/3 C. (1 1/2 oz.) shredded reduced-fat Cheddar cheese
Preheat oven to 375. Spray 8x8 in. baking dish with butter-flavored cooking spray. In a medium bowl, combine meat, undrained stewed tomatoes, chili seasoning, nacho chips, green pepper, and onion. Spread mixture into prepared baking dish. Bake for 40-45 mins. Evenly sprinkle Cheddar cheese over top and continue baking for 5 mins. or until cheese melts. Place baking dish on a wire rack and let set for 5 mins. Divide into 6 servings.
2 1/2 c shredded cooked chicken
2/3 c Pace picante sauce
1/3 c green onion slices
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp salt
8 (8") flour tortillas
1/4 c melted butter
1 c shredded Monterey Jack cheese
Combine, chicken, picante sauce, onion, cumin, oregano, and salt in saucepan. Simmer until most of liquid has evaporated, about 5 mins.
Brush one side of tortillas with butter. Spoon 1/3 c chicken mixture onto centers of unbuttered sides. Top with 2 T cheese. Fold 2 sides over filling , fold ends down. Place seam side down in 13x9x2" baking dish. Bake 475° until crisp and golden brown. About 14 mins.
Top with guacamole and additional picante sauce.
1 or 2 lb ground beef
1/2 tsp. garlic powder
1 cup sliced olives (opt)
1 cup green chilies (opt)-
2 cups cottage cheese
1/2 to 1 lb. Jack cheese
1/2 onion, chopped
2 (8-oz) cans tomato sauce
1 cup sour cream
1 (61/2-oz) pkg tortilla chips
Cook beef in skillet and drain off excess fat.
Add onion, garlic, tomato sauce and olives or green chilies to beef. Combine sour cream and cottage cheese. Crush chips slightly. Place 1/2 chips in bottom of casserole pan. Add 1/2 beef mixture over chips. Cover with 1/2 cottage cheese mixture. Sprinkle with grated Jack cheese. Repeat layers. Bake at 350 for 35 minutes.
1 pkg (14 1/2 oz) tortilla chips
2 can (15 oz each) chili without beans
1 lb. American cheese, cubed
4 green onions, sliced
1 medium tomato, chopped
Divide chips between 6 plates; set aside. In a saucepan, warm chili until heated through. Meanwhile in another saucepan, heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips, drizzle with cheese. Sprinkle with onions and tomatoes.
1 lb Ground beef OR ground turkey
1 Bell pepper -- chopped
1 Onion -- chopped
1/2 c Mushroom -- sliced
1 small can Tomato paste
1/2 c Water
1 can Whole kernel corn --Undrained
Salt, pepper, seasonings -- As desired
1 pk Macaroni and cheese OR Velveeta and Shells
In large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn. Cook the macaroni and cheese according to package directions, adding milk and margarine if required. Add the macaroni and cheese to the beef mixture. Mix well and serve.
2 c Chopped red onion
1/2 c Minced fresh cilantro (pack)
2 c Minced fresh ripe tomatoes
1/2 ts Salt
1 c Minced parsley (packed)
Black pepper to taste
Combine all ingredients and mix well. For a finer consistency, give the mixture a brief whirl or two in a food processor or blender.
1 to 1 1/2 pounds ground beef (can use ground turkey)
1 can cream chicken soup
1 cup salsa (can use rotel tomatoes w/chili peppers)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
salt & pepper to taste
3 to 4 flour tortillas
1 package shredded cheese, Mexican blend or cheddar corn tortilla chips
Brown ground beef in large skillet. Drain & rinse beef and return to skillet.
Add soup, salsa, & seasonings. Stir & simmer until thoroughly mixed Spray a casserole dish with a non-stick cooking spray. Place a small amount of the beef mixture on the bottom of the casserole. Quickly dip a flour tortilla into warm water and place on top of beef. Continue layering beef, cheese, flour tortilla, etc. ending with cheese. Place a couple of handfuls of crumbled corn tortilla chips on top. Bake at 350º for 20 to 30 minutes or until top begins to brown and casserole is bubbly.
Serve with sour cream, salsa, shredded lettuce, & chopped tomato.
Hints: If you like it hot, add sliced jalapenos to the beef mixture or just layer them in. You can substitute the cream of chicken soup for cream of mushroom. All of the seasoning can be increased or decreased according to taste.