Fast Mexican casserole

My friend gave me this recipe and I adapted it to suite my family. Here is my version:

crushed tortilla chips

ground beef/optional ( cooked)

1 can tomato sauce

taco seasoning to taste

refried beans or pinto beans ( not drained)

1- 4 oz can green chili

sour cream

cheese

Layer ingredients in order listed in a 9 by 9 casserole dish. Bake in oven at 350 for 30 min.

we love Mexican!

We do a lot of Mexican dishes and one thing I do now is use corn tortillas. My husband loves when I do and I find it makes our Mexican dishes taste authentic. The trick with corn tortillas is that they have to be softened before you can roll them. There are a few ways to do this. I live to soften mine in the microwave for 30 seconds. Then I dip them in the sauce I am using before filling them and rolling them. Also you place them in the pan with the ends open. You can not roll the ends up like you do with a flour tortilla. It still works great. You will love it.

I have also been using my enchilada recipes and instead of rolling them, I layer a 9 by 13 pan with corn tortillas then the mixture that I would have put in the tortilla, then cover the top in cheese. It is a fast meal. My family loves it.

If you want to make your meat rally spicy boil it with a onion and some garlic. It really infuses flavor into the meat.

I like to boil tons of chicken then shred it and freeze it in ziploc bags. That way when I want to make a mexican meal I can just grab my pre-cooked/shredded meat out of the freezer and add to meal.

Stromboli

Stromboli

450 ml ricotta cheese

1 c parmesan cheese

1 egg

¾ c mozza

Bunch of spinach

1 tbsp butter

Salt and pepper

Pasta sauce

Jumbo pasta shells

Mix first 7 ingredients and stuff partially cooked pasta shells. Place in baking dish and cover with pasta sauce. Bake for 20-30 min at 350.

Creamy White Chili- Darren says this is the best soup he has ever had.

Creamy White Chili

1 pound boneless skinless chicken breast, cut into ½ inch cubes

1 medium onion, chopped

1 ½ teaspoons garlic powder

1 tbsp. vegetable oil

2 cans (15 ½ ounces each) great northern (or white) beans, rinsed and drained

1 can (14 ½ ounces) chicken broth (I make my own from the bouillon)

1 can (4 ounces) chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp dried oregano

½ tsp. pepper

1 cup sour cream

½ cup whipping cream (or I have used the light cool whip before)

Directions: In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (sometimes I cheat and only simmer for 15). Remove from heat; stir in sour cream and cream. Serve immediately. Yield 7 serv.

Shannon hoover

Brownies ‘n’ Berries Desert Pizza!

Brownies ‘n’ Berries Desert Pizza!

September 5, 2010

This recipe comes from Real Mom Kitchen, she has some delicious stuff!

Brownies ‘n Berries Dessert Pizza

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup apple jelly

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
2. Make batter as directed on brownie mix box. Spread in pan.
3. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
4. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Smore Brownies

Ingredients

Crust:
6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Chocolate Cherry Bars

Chocolate Cherry Bars

Bars

1 package of Devils Food Cake Mix

1 21 oz. can of Cherry Pie filling

1 tsp. Almond or vanillia extract

2 beaten eggs

Frosting

1 cup sugar

5 tsp margarine or butter

1/3 cup milk

1 cup chocolate chips

Heat oven to 350. Grease and flour 9 x 13 pan. Combine all of the bar ingredients together.Bake at 350 for 25-30 minutes. Let cool.

Frosting: In small pan combine sugar, margarine and milk. Bring to a boil and boil for one minute stirring constantly. Remove from heat. Stir in chocolate chips until smooth. Pour over top.