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Chili Tortilla Bake
January 21, 2006 by Nicki
Recipe Source: Mom
Ingredients:
1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin
Directions:
Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.
Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.
In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.
Bake 30 minutes.
Serves 8.
Cheesy Chicken and Veggie Mac
January 21, 2006 by Nicki
Recipe Source: Kraft Foods website
Prep/Cooking Time: prep: 5 mins / cooking: 15 mins
Ingredients:
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 pkg. (10 oz.) frozen mixed vegetables
1/4 cup milk
1/4 cup (1/2 stick) vegetable oil spread or margarine
1 cup chopped cooked chicken
1/8 tsp. garlic powder
Directions:
Cook Macaroni as directed on package, adding the mixed vegetables to the cooking water along with the Macaroni. Drain; return to pan.
Add Cheese Sauce Mix and remaining ingredients; mix well. Reduce heat to low; cook 1 to 2 minutes or until heated through, stirring occasionally.
Makes 4 servings, 1-1/4 cups each.
Beefy Taco Joes
January 21, 2006 by Nicki
Recipe Source: Campbell’s soup label
Prep/Cooking Time: 15 minutes
Ingredients:
1 lb lean ground beef
1 can tomato soup
1 cup salsa
1/2 cup shredded cheddar cheese
Directions:
Brown beef. Add soup and salsa. Heat through. Top with cheese. Serve on rolls or buns.
Makes 8 sandwiches.
Substitute: 1/2 can of any flavor Rotel tomatoes for salsa.
Cheddar Bay Biscuits
January 21, 2006 by Nicki
Recipe Source: robbiehaf.com
Prep/Cooking Time: Prep: 15 minutes
Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded mild cheddar cheese
1/4 cup butter or margarine – melted
1/4 tsp. garlic powder
parsley flakes – as needed
Directions:
Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
Spoon onto a lightly greased cookie sheet.
Bake in 450 degree oven for 8-10 minutes.
Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.
Tampico Tortilla Roll-ups
January 21, 2006 by Nicki
Recipe Source: Mom
Ingredients:
2 8-oz. packages cream cheese
1 8-oz. carton sour cream
2 to 3 green onions, finely chopped
Juice of 1/2 lime
2 to 3 fresh jalapeno peppers, chopped
12 fresh flour tortillas
Salsa
Directions:
In a bowl combine the cream cheese, sour cream, onions, lime juice, and jalapeno peppers. Blend well. Spread the filling on the tortillas.
Roll up the tortillas and cut into 1-inch rolls. Cover with a wet towel and chill until ready to serve.
Serve with salsa.
Serves: 6.
Turkey Quesadillas with Chili-Lime Sauce
January 21, 2006 by Nicki
Recipe Source: Oscar Mayer website
Ingredients:
4 10-Inch flour tortillas
1 cup grated Monterey Jack
8 each slices OSCAR MAYER smoked turkey cutlets
2 Tbsp butter
1 cup sour cream
1 Tbsp chill powder
Juice of 1 lime
Directions:
Evenly sprinkle each tortilla with 1/4 cup of cheese, and place 2 slices of smoked turkey cutlets over one side of the tortilla.
Place a 12-inch nonstick sauté pan over medium heat and place about 1 and 1/2 teaspoons of butter in the pan. Once the butter is melted, place a tortilla in the pan and cook until golden brown, about 2 or 3 minutes, flip and cook the second side in the same manner. Cut the quesadillas into wedges.
Repeat this process with the remaining quesadillas, and serve immediately with the dipping sauce.
To make the sauce, place sour cream, chili powder and lime juice in a small bowl. Mix well until smooth, and serve with the quesadillas.
Cajun Cheese Ball
January 21, 2006 by Nicki
Recipe Source: Emeril Lagasse
Prep/Cooking Time: Prep: 10 minutes, plus refrigeration
Ingredients:
8 oz finely shredded mild cheddar cheese
8 oz Cream Cheese, softened
1/4 tsp Worcestershire sauce
1/4 tsp ground red pepper
3 Tbsp finely chopped onion
1/2 cup finely chopped pecans
2 Tbsp finely chopped fresh parsley
RITZ crackers
Directions:
Blend cream cheese, cheddar cheese, onion, red pepper, and Worcestershire sauce in bowl. Mix well; shape into ball or log.
Mix pecans and parsley. Roll cheese ball in pecan mixture until completely covered.
Refrigerate 1 hour until chilled. Serve with crackers. Makes 2 cups.
Cheese ball can be prepared 1 day ahead. Cover. Refrigerate until ready to serve.
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