Submitted by SweetIrony!
Serves 1
| 1 small bag Nacho Cheese Doritos | 2-3 eggs | |
| Shredded Cheddar cheese | Taco Sauce |
Scramble two or three eggs. Crush the Doritos up just a little, & put on the plate. Put scrambled eggs over the top of the Doritos. Add shredded cheddar over the top, to taste. Top with your favorite taco sauce. Eat.
Chef’s Note: It might sound kind of trashy, but good is good. Taco Bell mild sauce works REALLY WELL.
Submitted by randilicious
Serves 8
| 1 large onion, finely chopped | 1 green bell pepper, finely chopped | |
| 4 cloves garlic, minced | 3 roma tomatoes, diced | |
| 2 tbsp tomato paste | 1 tbsp butter | |
| ¼ c. all-purpose flour | 1 tbsp dried oregano, crushed | |
| 1 tsp basil | 1 tsp ground cumin | |
| 2 tsp crushed red pepper | ½ c. chili powder | |
| 14.5 oz. whole peeled tomatoes w/ liquid, chopped | 1 lb. ground turkey | |
| 15.25 oz. kidney beans | 1 jalapeño pepper | |
| 2 tbsp Jack Daniels whiskey | salt & ground black pepper to taste |
1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
4. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
5. Goes great over baked potatoes & some cheddar cheese on top.
Submitted by AnyasMom
Serves 4-6
| 1lb. seasoned ground beef, cooked & drained | 11 oz. mexicorn (drained) | |
| 3 c. chili-cheese corn chips | 1 c. shredded cheddar cheese |
Heat oven to 375°F & use an 8″ square baking dish. Mix cooked beef & corn together & spread half on bottom of dish. Top that with half of the corn chips & cheese. Add another layer of the beef & corn. Cover with foil & bake about 30 minutes. Add another layer of corn chips & cheese & bake about another 5-10 minutes uncovered until cheese is melted.
Submitted by Carli
| 2 c. water | ½ c. diced carrots | |
| ¼ c. chopped onion | ¼ tsp pepper | |
| 2 c. diced potatoes | ½ c. diced celery | |
| 1 tsp salt | 1 c. chopped ham |
White Sauce:
| ¼ c. butter | 2 c. milk | |
| ¼ c. flour | 2 c. grated cheddar cheese |
Combine water, potatoes, carrots, celery, onion, salt & pepper in a large pot. Boil 10-12 minutes. Meanwhile, in a small saucepan, make white sauce by melting butter, then adding the flour slowly & stirring until smooth. Add milk slowly. Then cook until thickened. Add cheese to sauce; stir until melted. Add white sauce & ham to vegetables that have not been drained & heat through.
Serves 4
| 4 large baking potatoes | 2 tbsp butter or margarine | |
| ½ c. chopped onion | ¾ c. shredded reduced-fat Cheddar cheese, divided | |
| ¼ c. reduced-fat sour cream | 2 tsp dried chives | |
| Salt & Pepper |
1. Scrub potatoes; pat dry. Pierce each potato several times with a fork. Microwave on HIGH for about 10 minutes; rotate potatoes. Microwave until tender, about 3 minutes longer.
2. Preheat oven to 350°F. melt butter in a medium skillet over low heat. Add onion to skillet; cook until translucent, about 5 minutes. Slice off potato tops.
3. Scoop out potatoes, keeping shells intact; place pulp in a medium bowl. Mash potato pulp; add onion, ½ c. Cheddar, sour cream, chives, salt & pepper to bowl.
4. Spoon potato mixture into shells, dividing evenly. Sprinkle potatoes with remaining Cheddar. Place in a medium casserole. Bake potatoes until heated through, about 10 minutes.
