1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.
Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup. 2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
14.5 oz. DelMonte Diced Tomatoes with Zesty Mild Green Chiles (1 can)
14.5 oz. DelMonte Diced Tomatoes with Zesty Jalapeños (1 can)
11 oz. Green Giant Mexicorn (1 can)
14 oz. beef broth (1 can)
1 pkg. Old El Paso Taco Seasoning
1 tbsp salt
1 tbsp pepper
½ tbsp garlic powder
½ tbsp chili powder
16 oz. sour cream
1 pkg. Kraft Mexican 4 Cheese Blend, shredded
1. Dice the onions. Rinse & drain all cans of beans.
2. Crumble & brown beef in a large pot over medium high heat.
3. Once the meat starts to brown, add salt, pepper, garlic powder & chili powder, stir.
4. Add onions & mexicorn, stir. When the meat is fully cooked, add beans & cans of diced tomatoes.
5. Reduce heat to low, add beef broth, taco seasoning & stir to mix.
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Chef’s Note: For red-meat free soup, substitute ground turkey in place of beef & chicken broth in place of beef broth. For vegetarian soup, double the beans called for in place of the meat & use vegetable broth instead of beef or chicken broth.
1. Brown the beef & drain. Cook the macaroni as according to the package. Combine & mix up the tomato sauce, beef, macaroni, Chili Beans, & seasoning mix in crockpot or in a pot on stove on medium to medium-high heat. Stir occasionly. To spice it up even more add a few tbsp of cayenne pepper during cooking. Will take around 20-30 mintues.
2. When warm set crock pot to low to keep warm. Have the crackers, shredded cheese, & Frank’s hot sauce (for those brave souls) out so people can top their chili.
