Posted by Trish | Under Casseroles, Dinner
Monday Jan 4, 2010
Submitted by Nicole~
Serves 2
| 1.5-2 lb. ground beef |
|
1 taco seasoning packet |
| 1 tbsp oregano |
|
1 tbsp Italian Seasoning |
| 2 cans corn |
|
1 can Enchilada sauce |
| 12-15 flour tortillas |
|
4 c. cheese |
| salt & pepper to taste |
|
|
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.
Posted by Trish | Under Food Art
Friday Oct 2, 2009
Via mamichan's Flickr Photostream
Submit your food art or found food art photos to info@foodaskew.net!
Posted by Trish | Under Beef, Dinner, Lunch, Soups
Sunday May 25, 2008
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef |
|
1 egg, slightly beaten |
| 2 tbsp onion, finely chopped |
|
¼ c. rice, uncooked |
| 1 tbsp parsley, snipped |
|
½ tsp salt |
| ½ c. water |
|
1 tsp Worcestershire sauce |
| 10 ¾ oz. condensed tomato soup (1 can) |
|
dash of pepper |
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.
Posted by Trish | Under Condiments, Lunch, Soups
Monday Apr 14, 2008
Submitted by gotMEwrong
Serves 6-8
| 1 lb. lean ground beef |
|
½ c. onions, diced |
| 15-16 oz. black beans (1 can) |
|
15-16 oz. pinto beans (1 can) |
| 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.
Posted by Trish | Under Beef, Dinner, Lunch, Soups
Saturday Mar 29, 2008
Submitted by elfdog21
| 2-2½lbs ground beef |
|
¾-1lb jumbo elbow macaroni |
| 5 cans (15.5 oz. size) Brook’s Hot Chili Beans |
|
2 cans (29 oz. size) Tomato Sauce |
| 3 pkgs Hot Chili Seasoning Mix |
|
1 large pkg shredded cheese (any kind) |
| 1 pkg oyster crackers |
|
cayenne Pepper (optional) |
| Frank’s Red Hot Sauce (optional) |
|
|
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.
