Paul and Penny

Josh’s Mema Williams used to make this alot.

At our house it’s AKA: White Mexican Casserole

1/2 c chopped onion (I use a little less)
1 lb ground sirloin
Brown with garlic powder. Drain if needed.

Add:

1 small can of cream of chicken soup
1 small can of cream of mushroom soup
1 small can of enchilada sauce or salsa (I usually substitute 3/4 to 1 small can of Rotel in place of the enchilada sauce and chilis)
1 small can green chilis
1 can milnot
Mix and simmer 15 minutes.

Also needed:
1 bag of plain Doritos
1 lb shredded cheese

Layer as follows:
Crush up 1/2 bag of tortilla chips and place in a 9 x 13 pan sprayed with Pam. Cover with soup mixture and top with shredded mild cheddar cheese. ( I use Monterey Jack making it really white).

Bake 350 until cheese melts.

Serve with the rest of the chips and a salad if desired.

I have always loved the combination of pinto beans and meat. Here is a recipe to get ideas from so you can make a combo that you like.

Old Settler’s Beans

1/2 lb bacon

3/4 hamburger or sausage

1 lg onion

3 cans of beans (I use all pinto’s but you can use any combo you like)

1/2 c sugar

1/2 c brown sugar

1/4 c ketchup

1/2 c BBQ sauce

2 t mustard

2 t molasses

1/2 t chili powder

1 t salt

1/2 t pepper

Brown and drain bacon, ground meats and onion. Drain canned beans, add to drained meat and bake at 325 for 1 hour or simmer on stove in large pot. Serve with cornbread and chow chow and sliced fresh onion.

2 lbs chicken breast, cooked and deboned OR 1 lb ground beef and 1 lb Eckrich style sausage cooked and browned and drained.

1/2 onion

1 T minced garlic

2 T chili powder

2 t cumin

1 c chicken broth

1 (15 oz) can diced tomatoes

1 (8oz) tomato sauce

salt and pepper

2 T cocoa or dash of cinnamon

1 can corn, drained

1 (4oz) can mushrooms, drained

Brown onion and garlic in oil. Add rest and simmer 15 minutes or longer. Serve with shredded monterey jack or other cheese and sour cream or Mexican cream

This is one of my favorite things to make, it is great for kids because it isn’t too spicey. –Penny

1 lb ground beef

1/2 onion

garlic powder

Cook above until meat is brown, drain if needed, add 1 8 oz can of Contadina tomato sauce, and 1 can of water, simmer for a few minutes.

Use 1 package of Mission flour tortillas left out on counter to soften so they are easy to roll up.

Spread each tortilla with one knife of Frito Lay Original bean dip (you could use refried beans too)

1 to 2 T meat mixuture, and 1 T shredded cheese.

Roll all up and place on place and heat them all at once for 1 to 2 minutes on high until cheese melts.

Josh’s Mema used to make this all the time and it was a big hit.

1/2 c chopped onion

1 lb ground beef

brown with garlic powder and drain if needed.

add small can of cream of chicken and small can of cream of mushroom and a small can of taco sauce , 1 can Milnot, and 1 small can of green chilis. (I usually just add 3/4 to 1 can of Rotel in place of the taco sauce and the chilis).

Mix and simmer for 15 minutes on low.

Crush 1/2 bag of plain tortilla chips in a 9 x 13 pan sprayed with Pam, cover with meat mixture and top with shredded mild cheddar.
Bake at 350 til cheese melts.

This is a dish I found one day when I was looking for something a little more complicated than my usual extravaganza of Sloppy Joe to make for the kids. -Paul

The way it’s written

1 lb ground beef
1 med onion chopped, 1/2 cup
1 jar 8oz green Mexican salsa
1/2 cup diary sour cream
1 can (10.75 oz) condensed cream of chicken soup
1 jar (2 oz) sliced pimentos drained
6 corn tortilla cut into 1 inch strips
2 cups shredded cheddar cheese (8 oz)

Cook and stir ground beef and onion until beef is brown, drain. Spread 1/2 cup of salsa in bottom of ungreased square baking dish, 8×8x2. Mix remaining salsa with sour cream, soup and pimentos. Layer half of the tortilla strips, beef mixture, soup mixture, and cheese on salsa and repeat. Bake uncovered in 350 degrees oven until casserole is hot and bubbly (30 mins), let stand 10 minutes, garnish with olives if desired.

The low-carb way that Penny and I do it

We use medium red salsa, a little more than called for. We skipped the pimentos and olives. We used egg crepes instead of corn tortillas. Of course, that means it’s not really a tortilla casserole anymore, but it still tastes great.

The way I used to do it

I use mild red salsa, no pimentos, and flour tortillas. I had a pretty big family so we usually go a bit heavy on all of the ingredients. I particularly enjoy it a bit soupy. The bottom line is that you can adjust this recipe to fit your tastes without ruining it.

These are really yummy.

3/4 lb ground beef

1 6 oz tomato paste

1 T minced onion

1 t italian

1/2 t salt

10 oz pillsbury fluffy biscuits

1/4 to 3/4 c mozerella

Brown and drain, stir in other ingredients, mixture will be thick, cook 5 minutes, stirring frequently. Press one biscuit in a regular size muffin pan, sprayed with Pam. Spoon 1/4 c meat mixture into each biscuit cup. sprinkle with cheese. Bake 400 for 12 minutes.

Orzo Soup (Paula)

5 cups water

½ pound ground beef

4 boullion beef cubes

1 tsp chili powder

½ tsp cumin

½ cup salsa

1 cup orzo

Cook ground beef and drain if needed.

Add water, boullion, spices and salsa, start to boil, add orzo noodle and simmer for 12 minutes.

Brown 1 lb hamburger meat with about 1/4 onion and 1/4 green bell pepper until meat is brown.
Add 1- 8 oz can of (Hunt’s) tomato sauce and 1/2 small can of tomato paste plus a tad of water if needed to thin it some plus about1 T of sugar.
Boil 1 10-12 oz package of spiral noodles until just barely done, let their be a little firmness to them when you drain them.
Shredded Mozzarella, lots! (maybe 3 cups).
1 small ricotta cheese or cottage cheese, add 1 egg (optional), basil, parsley, pepper, and garlic powder and salt or just a few shakes of Italian seasoning and garlic salt. Mix well.

Layer in an 8 x 9 inch pan, sprayed with Pam, a tiny bit of sauce (just enough to barely cover), 1/2 the noodles, half the cottage cheese mixture (this will not spread so just glop a few spoons of it all around and slightly spread it a little-some places won’t be completely covered and that’s OK, 1/2 the shredded cheese, then repeat ending with shredded cheese. cover with foil bake 400* til cheese melts all through.
NOTE: If you want to do this faster then, forget the homemade sauce and just brown your meat and pour in a large can of Hunt’s Spaghetti sauce, add a T of sugar and viola! Your done!

Dori to family list

Baked Spaghetti
1 pkg.(160z) spaghetti
1 pound grd beef
1 med. onion, chopped
1 jar meatless spaghetti sauce
1/2 teaspoon seasoned salt
2 eggs
1/3 c. grated parmesan cheese
5 tbls. butter, melted
2 c. small curd cottage cheese
4 c.(16oz.) shredded mozzarella cheese
 
cook spaghetti according to pkg. directions.Meanwhile,in a large skillet cook beef and onion.Stir in the spaghetti sauce and seasoned salt. set aside.
In a lg. bowl whisk the eggs,parmesan cheese and melted butter. Drain spaghetti; add to egg mixture and toss to coat.
Place haf of the spaghetti mixture in a greased 13×9x2 bakng dish.Top with half of the cottage cheese,meat sauce and mozzarella cheese. repeat layers.Cover and bake at 350 degrees for 40 minutes.Uncover and bake until cheese on top melts.Yields 8-10 sevings.
 
I put this into a couple dishes. It freezes very well.