ENCHILADA CASSEROLE

Here's my mom's enchilda casserole recipe that we LOVE.  Oh how I wish DH like Mexican food so I could cook this at home.

ENCHILADA CASSEROLE

INGREDIENTS
1.5 lbs ground beef
1/2 medium onion (diced)
1 green bell pepper (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 can diced rotel tomatoes
1 c. grated cheddar cheese
Corn tortillas

DIRECTIONS:
1.  Brown meat, onions, bell peppers and drain
2.  Add canned ingredients and cook until bubbles
3.  Line bottom of 9x12" dish with tortillas (torn into quarters)
4.  Pour 1/2 mixture over tortillas
5. Layer tortillas and mixture until gone
6.  Top with grated cheese
7.  Cook 20-30 minutes at 350 degrees

**I recently discovered this could be made even easier my layering the bottom with premade taquitos and then adding all the rest on top.  Not quite as good but good enough if time calls for the change. You don't have to brown the meat and you wouldn't need to have all the layers.

[from Becca]

Val's Sunsugar Salsa

And THIS one is the one I love! I think I realized I haven't really loved recipes because I don't really love salsa. I made this one up and LOVE it. But it isn't spicy at all. It also uses a cherry-like tomato called a Sunsugar. This is an amazingly delicious little tomato I highly recommend you grow. Literally everyone I know who I have try it starts growing it themselves.

Sunsugar Salsa

Sunsugars (I don't know how many)
1 red bell pepper
1 green bell pepper
2 green onions (or other onions if you want)
3-5 garlic cloves (we went for 5)
some garlic salt
some sugar

Hawaiian Haystacks

Tonight, I am making Hawaiian Haystacks. Raegan, you might not like this because it is in the slow cooker and has cream of chicken soup :)



*10-12 chicken tenders (I usually have chicken breast, so I use 2-3 chicken breasts)

*1 cup chicken broth (I always use the whole can)

*2 cans cream of chicken soup, condensed

*1 can (12 oz) evaporated milk



Grease slow cooker. Add chicken. Combine remaining ingredients and pour over chicken. Cover and cook on high 3-4 hours or low 6-8 hours.



Serve over rice and with a variety of toppings. Ideas are cheese, tomatoes, olives, celery, peas, pineapples, shredded coconut, raisins, Chinese noodles, green peppers, green onions...whatever you like.

By the way, fresh pineapple is amazingly good with this.

 
[from Valerie]

Shrimp and Cheesy Rice

I think we are going to do shrimp and cheesy rice tonight (Lynnae will get the cheesy rice with chicken instead and a veggie).




Cook shrimp, set aside.



Melt 1/4 cup butter in a skillet, dump in a can of cheddar cheese soup, green onions (maybe 1/4 cup or a little more), green bell pepper (1/3 cup or so), and a bunch of milk so that the the mixture is a light yellow orange color and the butter isnt overwhelming. I never measure the milk... sorry!! I put a lot in. Add pepper.. as much as you like! :) Stir with a whisk. Mix in shrimp.



Cook rice (we use instant bc its fast :)). Serve rice on plate with sauce on top.



It's really good and super easy.



[from Kristin]

Stir Fry

Tonight is one of my "go-to" meals. It is kind of a hodge-podgey stirfry. I always thow tons of veggies in this. You could use any veggies you want. I will list the ones I typically use. I make a lot to have leftovers for lunches for DH and I. My family loves this and eats a lot of it! Use a big skillet if you plan on making this much. Or spilt in two skillets.




Ingredients:

2 packages of Polish Kielbasa sliced into coins.(There are several kinds, I use a lean one made with turkey)

Any kind of veggie you want to add. I normally add:

Chopped green/red/yellow peppers

Broccoli florets

Chopped celery

Sliced mushrooms

Sliced carrots

Cherry tomatoes halved

Brown rice



Directions: Add kielbasa first to begin browning. Then start chopping and adding veggies. I add carrots and broccoli first as they take the longest. I cook my veggies till pretty soft as Emma still only has 6 teeth but that is up to you. Then I add celery, peppers and tomatoes. Mushrooms come last. Season with Italian seasoning. Cook until veggies are the way you want them. Serve over bed of rice and top with parmesan cheese.

[from Molly]

Scrambled Egg Muffins

tomorrow is scrambled egg muffins, croissants & fruit:


cooked sausage, 1 egg per muffin tin, chopped onion, green pepper, salt & pepper, garlic powder, shredded cheddar.


beat eggs & add onion, green pepper, salt & pepper, and garlic powder. stin in cooked sausage & cheese. spoon by 1/3 cupfuls into greased muffin cups. bake 350 for 20-25 minutes or until knife comes out clean.

[from Molly]

Layered Mexican Bake

Layered Mexican Bake



1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder*

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup Reduced Fat Cream

1-1/2 cups Shredded Sharp Cheddar Cheese, divided

1. HEAT oven to 375ºF.
2. BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
3. SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.
4. BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

*I don't put that much chili powder in when I make it and Emma is eating it though.

[from Molly]

Green Pepper Casserole

Last night was green pepper casserole




· 3 green peppers chopped into squares
· ½-1 cup long grain rice (just not instant)
· 1 can diced tomatoes
· 1 can tomato sauce
· ½ large onion diced
· A couple of cloves of garlic minced

· A little water if necessary

· 1- 1.5 lb ground beef

· 1 ½ -2 cups shredded mozz. cheese


Last night I threw in some left over mushrooms too and it was good




Brown beef and drain excess fat. While browning, do your chopping. After browned, mix all ingredients in a 13x9 dish. (spray dish with pam before adding mixture)


*The actual recipe only calls for ½ c rice and ½ c water. I like a little more rice and more “tomato-ey” so I add the can of tomato sauce. You don’t really need the water since you are adding the tomato sauce, but I do just to make sure all rice gets plump.


Bake at 350 covered for 1 hour. Give it a little stir about ½ way so rice on top gets to some liquid. Take off cover for the last 5 min and add cheese to the top. Put it back in till cheese is melty and bubbly.

[from Molly]

Grilled Stuffed Green Peppers

Grilled stuffed green peppers




Ingredients:

2 cups cooked rice
1 can black beans rinsed
a few cloves of garlic minced
1/4 cup chopped cilantro
2 tbsp olive oil
2 tbsp lime juice
salt to taste


Mix all above ingredients in a big bowl. Cut 3 green peppers in half and fill with mixture. Lay 2 halves on one side of a piece of foil that you spray with cooking spray. Pull the empty side of foil over to meet edges and roll tightly. Leave ends open. Repeat with the rest of peppers. Grill on med-high heat for about 15-20 min until peppers are tender. Top with chopped tomatoes, mozzarella cheese and extra cilantro if you want.



Yummy!!! Very easy and quick!

[from Molly]