Creamy Burrito Casserole

Creamy Burrito Casserole
Posted on Prego & Mommy Chat's Facebook Page

Ingredients

1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream

Directions

Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Crockpot Mac & Cheese

Crockpot Mac & Cheese
Posted on The Blind Lady Cafe's Facebook Page

3 Cups Shredded Cheddar Cheese
12oz. Evaporated Milk
2-1/2 Cups Milk
8oz. Cream Cheese
16oz. uncooked/cooked Elbow Macaroni


Place all the ingredients into the crockpot. Cook on LOW for up to approx 2 1/2 hours (You may use cooked noodles, however decrease cooking time to 1 1/2 - 2 hours). After 2 hours, stir to check for doneness. If sauce is too thick n cheesy you may want to add in some more cooked macaroni and milk to thin out the consistency. Then keep warm until ready to serve. Feeds a family of 6 - approximately

7-UP Biscuits

~~ 7 UP BISCUITS ~~
Posted on Tina Goff Rayborn's Facebook Page


INGREDIENTS:

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

DIRECTIONS:

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

Mexican Tortilla Casserole

~~~MEXICAN TORTILLA CASSEROLE~~~
Posted on Cheryle Pestana's Facebook Page

1lb. ground beef
1/2 cup diced onion
1 pack taco seasoning mix
2 cups shredded cheddar cheese
1 can refried beans (they spread easier if you warm them in microwave)
1 cup prepared rice (I used Minute Rice)
1 can Mexican blend corn (DRAINED)will only use about 1/2 can
4-5 large flour tortillas
8 oz of thick chunky salsa (your choice mild or hot)


Spray a spring form, round cake pan or casserole with cooking spray

Brown ground beef ,and onion and drain

Add taco seasonings and cook according to package direction

Lay 1 tortilla in bottom of baking dish and spread 1/3 of bean on it ,top with 1/3 of the meat and sprinkle on some cheese.

2nd layer tortilla, 1/2 the rice, 1/2 salsa, 1/2 the corn and cheese

3rd layer tortilla, 1/3 beans ,1/3meat, cheese

4 layer tortilla . beans ,meat, corn, rice, salsa and cheese


Bake covered with foil at 350 for about 40 minutes uncover and bake 10-15 minutes longer. let sit 5 minutes before cutting . After baking top with sour cream,diced onion and shredded lettuce if desired

Enchilada Pasta Bake

Enchilada Pasta Bake
Posted by Carrie Lorentz

An easy, very fast (less than 30 minutes) dinner that will make everyone happy

Prep Time - 10 min
Cook Time - 15 min
Total Time - 25 min

Ingredients

16oz whole wheat pasta
1 1/4 cup fat free enchilada sauce
15 oz can black beans, drained
1 cup low fat cheddar cheese, divided
1 cup low fat Monterey jack cheese, divided
1 /4 cup reduced fat sour cream
4 oz diced green chiles
1 pound extra lean ground beef (I used 90/10)
1 tsp chili powder
1/2 tsp ground cumin
4 oz reduced fat cream cheese
1 medium avocado, halved, seeded and diced
Fresh cilantro for garnish

Instructions

1.Preheat oven to 350

2.Prepare a 8x8 baking dish with nonstick spray

3.In a large pot, cook pasta according to package directions

4.While the pasta is cooking in a large bowl gently combine enchilada sauce, black beans, 1/2 cup cheddar cheese, 1/2 cup Monterey jack cheese, sour cream and chiles and set aside

5.In a large saucepan, over medium heat add in ground beef, chili powder and cumin and cook until browned, drain any excess fat

6.Stir in cream cheese to ground beef and stir until melted

7.Drain pasta and add pasta and enchilada sauce mixture to ground beef storing to combine well

8.Add pasta to prepared baking dish and top with avocado and remaining cheese

9.Bake for 5-10 minutes, or until cheese melts (I only needed 5 minutes)

Chile Rellenos Casserole

Chile Rellenos Casserole
Posted by Wesley Jueckstock


Ingredients:

1/2 lb. beef
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Directions:

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

Brown Sugar Carmel Pound Cake

Brown Sugar Carmel Pound Cake
From: https://www.facebook.com/IttyBittyHomestead

Ingredients:

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:

1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.

When cooled the caramel does somewhat harden.
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