Bring to a boil 2 c. water (½ tsp salt added). Add rice; stir well & cover. When it comes to a boil, turn to low & cover for 50 minutes without lifting the lid. Spray a 3 qt. oven-proof casserole with nonstick vegetable spray. Preheat oven to 350°F.
In a large bowl, mix all ingredients together. Bake in preheated oven 45 minutes uncovered. Serve hot as a side dish.
Chef’s Note: This is a great side dish – goes well with ham.
Posted by Trish | Under Beef, Dinner
Saturday Jun 12, 2010
Submitted by Michelle Fawver
Serves 6-8
2 pkg corn tortillas (18)
1 tsp black pepper
1 lb. ground beef, browned & drained
1 tsp cumin
16 oz. chopped tomatoes, drained
1½ c. Cheddar cheese, shredded
1 tbsp chili powder
1½ c. Mozzarella cheese
1 tsp red pepper
16 oz. cottage cheese
2 eggs, beaten
black olives (garnish)
green onions (garnish)
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas. Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas. Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses. Garnish with chopped green onions & black olives.
Posted by Trish | Under Dinner, Poultry
Tuesday Jun 8, 2010
Submitted by Monica Fawver
4 tbsp oil
8 10″ flour tortillas
2 tbsp garlic
4 c. Cheddar cheese, shredded
3 c. cooked chicken, cubed
1½ c salsa, divided
1 can Campbell’s Cheddar Cheese soup
1 box Spanish rice, prepared
16 oz. black beans
In a large frying pan, saute the garlic in the oil. Add the chicken, 1 c. salsa, Spanish rice, & black beans. Simmer for about 5 minutes or until filling is hot. Warm tortillas in the microwave for 1 minute. Roll ¾ c. filling and ½ c. cheese in each tortilla. Place the burritos in a baking dish. Combine the cheddar cheese soup & ½ c. salsa. Pour over burritos. Bake in 350°F oven for 20 – 30 minutes or until cheese is melted.
Chef’s Note: You can also use Monterey Jack cheese or a blend – either work great.
