On a scale of one – five: 4 (we were almost out of ketchup and, well, who eats a cheeseburger without ketchup? lol)
K (2years old) LOVED it! He’s not really what I’d call ‘picky’, but lately, he just wants fruit – which is great, but, we’d like some variety – he scarfed this down in no time!
Hubby really liked it! I was worried about the onions, but he didn’t mind them (yay!) He did say that it could be spicier next time (next time, woot!) So, I will throw in…some Tony’s maybe? (If you like a kick and haven’t tried Tony’s…YUM, do it!)
I like it pretty much (I have a hard time eating things that are 90% ground beef after I’ve browned the meat…) I may have Hubby brown the meat next time! Also – I needed more ketchup – and I agree about the “extra kick” needed 🙂
But over all we really liked it!!!
Cooking instructions: Everything in the dish is fully cooked, so you just need to defrost and heat covered at 375 for about 1 hour (unitl bubbly). Uncover and turn the broiler on for the last few minutes to brown the topping.
1 lb egg noodles cooked and drained
1.25ish lbs ground beef browned and drained. (I use 85/15 so it’s still
1 lb once drained)
2 cans Campbell’s Cream of Mushroom soup
2 cans Campbell’s Cream of Chicken soup
1.5 – 2 cups Sour Cream (depending on your tastes)
1 can (15 oz?) corn drained, or frozen equivalent.
Combine all ingredients and spread in large casserole dish and sprinkle with topping:
1 stick melted butter
about 2 cups Progresso Italian bread crumbs (enough to make moist and crumbley)
Bake at 375 till bubbly, and broil to brown topping.
Burrito size tortillas
1 cn. of cr. of chicken soup
1 cn. of rotelle tomatoes
8 0z. of sour cream
Ground beef or shredded chicken
Pkg. of taco seasonings
2 cps of cheddar or Mexican cheese (i used a combo of both)
Mix soup, tomatoes, sour cream together in a large bowl. Mix taco seasonings w/ cooked meat. Layer a 9×13 pan w/ tortillas, sour cream mixture, meat and cheese (similar to a lasagna). Bake @ 350 for about 30 minutes or until golden brown.
I serve it w/ shredded lettuce and sour cream. I also serve chips and salsa & Mexican rice.
1 pound ground beef
1/2 onion, chopped
1 can (15.5oz.) chili with beans
1 can (10oz.) enchilada sauce
1/2 cup salsa
10 flour tortillas
2 cups shredded cheddar cheese
1 small can sliced olives
Preheat oven to 350
In a skillet, add ground beef and onion. Cook until no longer pink & drain. Add chili beans, 1/2 can enchilada sauce and 1/4 cup salsa to meat. Set aside.
Heat tortillas in microwave for about 5 seconds (to make them easier to roll)
Top each tortilla with meat mixture. Roll tortilla, placing seam side down into a 9×13 baking dish
Mix together remaining enchilada sauce and salsa. Top enchiladas with sauce, cheese and olives
Bake, uncovered for 20-25mins, or until bubbly
*This recipe usually makes about 10 enchiladas
1 can bush’s chili magic-mild
2 tablespoons all-purpose flour
3 (10 ¾ oz) hunt’s tomato puree
1 1/2 teaspoons mild or hot chili powder
1lb ground beef
1/4 cup dehydrated onion flakes
Twelve 6″ old el paso flour tortillas
1 cup kraft 2% sharp cheddar cheese
To prepare sauce, in medium saucepan, stir 1/4 cup of the chili sauce and the flour until flour is dissolved.
Gradually stir in remaining chili sauce, tomato puree and chili powder. Bring mixture to a boil over medium-high heat, stirring occasionally; cook, stirring constantly, 2 minutes, until slightly thickened.
Remove from heat; let cool.
Meanwhile, place large nonstick skillet over medium-high heat; add beef. Cook, stirring to break up meat, 4-5 minutes, until beef is no longer pink; stir in onion flakes.
Remove from heat; set aside.
Preheat oven to 375.
Spray 13 x 9″ casserole with nonstick cooking spray.
Spread 1/2 cup of the cooled sauce over bottom of prepared casserole.
Dip 12 tortilla quarters into remaining sauce; arrange evenly in casserole.
Sprinkle evenly with one third of the beef mixture, one fourth of the cheese.
Top evenly with 1/2 cup of the sauce.
Repeat layers 2 more times. Dip remaining 12 tortilla quarters into remaining sauce; arrange over sauce in casserole.
Top evenly with remaining cheese and sauce.
Bake, covered, 35 minutes. Uncover; bake 25-30 minutes longer. Let stand 5 minutes.
1 can of Corn
1 can of Black Beans
1 can of kidney beans
2 Cans Rotel
2 peices of chicken breast
1 package of taco seasoning
(if you want it a little soupier add in a can of tomato paste,but I like it thicker)
Just throw everything into the crockpot and let it cook all day long put your chicken breast on top. 30 minutes before it’s ready remove the chicken breast and shread put back in the soup and let cook 30 more minutes.