Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

 

 

1
    Can (10 oz) Old El Paso® enchilada sauce

 

1/2
    Cup Old El Paso® Thick 'n Chunky salsa

 

1
    Large deli rotisserie chicken cubed (4 cups cooked chicken)

 

1/2
    Cup sour cream

 

1/2
    Cup sliced green onions (8 medium)

 

2
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

8
    Corn tortillas (6 inch)cut in half

 

2
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)

 

2
    Cups tortilla chips

 

1
    Cup chopped tomato (1 large)

 

2
    Tablespoons sliced ripe olives

 

    Fresh cilantro if desired

 

Save $$$ on your favorite brands

 

    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

 

 

1
    Can (10 oz) Old El Paso® enchilada sauce

 

1/2
    Cup Old El Paso® Thick 'n Chunky salsa

 

1
    Large deli rotisserie chicken cubed (4 cups cooked chicken)

 

1/2
    Cup sour cream

 

1/2
    Cup sliced green onions (8 medium)

 

2
    Tablespoons Old El Paso® taco seasoning mix (from 1-oz package)

 

8
    Corn tortillas (6 inch)cut in half

 

2
    Cups shredded Colby-Monterey Jack cheese blend (8 oz)

 

2
    Cups tortilla chips

 

1
    Cup chopped tomato (1 large)

 

2
    Tablespoons sliced ripe olives

 

    Fresh cilantro if desired

 

Save $$$ on your favorite brands

 

    1 Heat oven to 375°F. Spray 13x9­-inch (3-­quart) glass baking dish with cooking spray. In small bowl mix enchilada sauce and salsa reserve 1/4 cup of the mixture. In large bowl mix remaining enchilada sauce mixture the chicken sour cream1/4 cup of the green onions and the taco seasoning mix.
    2 Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of the chicken mixture over tortillas sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
    3 Bake 30 to 35 minutes or until hot. Layer tortilla chips tomato olives remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.

Bacon Cheeseburger Macaroni

Bacon Cheeseburger Macaroni

5 slices bacon (I used the thick sliced)

1 lb. ground beef

3 1/2 cups macaroni

1 1/2 cup chicken broth or water

2 cups milk

1/2 tsp. salt

additional 1/4 to 3/4 c. milk, if needed

2 1/2 cups cheddar cheese, shredded

chopped onion

chopped green pepper

chopped green onion

1.  In a large pot, cook the bacon until crisp; remove from pot and drain. 

2. Brown ground beef, onion and green pepper; drain. 

3. In the pot, add macaroni, broth(or water), milk, salt and half the bacon.

4.  Bring to a simmer; cover and cook 10 min., stirring often. If the cooking liquid is used before the macaroni is done, add additional milk. Make sure the macaroni is al dente.

5.  Add 2 cups of the cheese; stir until melted.

6.  Garnish with extra cheese, bacon and chopped green onion.

Chicken Pot Pie

Chicken Pot Pie

Pie crust for 1 pie.

1/2 cup butter

1/3 cup chopped onion

1/2 cup flour

1/2 tsp salt

1/4 tsp. pepper

2 cups chicken broth

3/4 cup milk

3 cups cooked chicken, chopped

1 bag frozen mixed veggies OR chopped & cooked potatoes, carrots & peas.

1.  Preheat oven to 425 degrees. Grease a 9 inch deep pie plate.

2.  Prepare your pie crust and roll out two-thirds of it to fit into your pie plate; set aside.

3.  In skillet, melt butter; add onion and saute for 2 minutes.  Stir in flour, salt and pepper; mix well. Add broth and milk; cook until thickened. Mix in veggies and chicken.

4.  Spoon chicken mixture into your pie crust lined pan.  Fill it to the top.  Roll out remaining crust and lay on top of chicken mixture. Fold crusts together around the edges.  Make sure to cut vents in the top crust.

5.  Bake for 15 minutes or until crust starts to brown.  Cover lightly with foil and bake another 20 minutes. Let set for 10 minutes before cutting and serving.

Cheeseburger Casserole

Cheeseburger Casserole

2 cups raw pasta

1 lb. ground beef

1 cup onion, chopped

3 cloves garlic, chopped

2 Tbsp. tomato paste or 1 cup marinara sauce

28 ounces diced tomatoes or 1 cup fresh chopped tomato

2 tsp. oil

3/4 tsp. salt

1/2 tsp. pepper

2 Tbsp. mustard

2 cups grated Cheddar cheese

1/4 cup chopped dill pickle

1.  Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish. 

Cook pasta according to directions.  Drain well. 

2.  Heat oil in skillet; add onions; cook just until softened.  Stir in garlic. Stir in beef and cook until browned; season with salt and pepper.  Stir in tomato paste (or marinara sauce), tomatoes and mustard.  Cook on medium heat for about 5 minutes.

3.  Toss meat and pasta together; put into the baking dish.  Sprinkle with cheese.  Bake for about 12 minutes or until bubbly.  Top with pickles and serve.    Serves 6.

Adapted from a recipe from Brunch Time Baker.com

Chicken Enchilada Casserole with Chili Gravy

Chicken Enchilada Casserole with Chili Gravy

1 1/2 lbs. chicken, cooked and chopped

1 recipe of Chili Gravy (recipe follows)

1/2 can (15 oz) corn

1/2 can (15 oz) beans (your choice)*

1/2 cup chopped onion

flour tortillas

2 cups shredded cheese

sliced black olives, optional

1.  Preheat oven to 350 degrees.

2.  Pour thin layer of chili gravy in bottom of a 9 x 13 pan; spread evenly.

3.  Lay tortillas on top and then another thin layer of gravy.

4.  Spread chicken over this.

5.  Mix together the corn, beans and onion. Spread this over the chicken.

6.  Sprinkle on half the cheese.

7.  Top with more tortillas and another layer of gravy.

8.  Top with remaining cheese and olives.

9.  Bake for 30 minutes or until hot and bubbly.

*You can use black beans, pinto beans or whatever type you want. I used kidney beans because that was what I had on the shelf.

Chili Gravy

1/4 cup vegetable oil

1/4 cup flour

1 tsp. black pepper

1 tsp. salt

2 tsp. cumin

2 Tbsp. chili powder

1 tsp. paprika

1 tsp. oregano

1/4 tsp. cayenne

2 cups beef stock

1.  Mix oil and flour in saucepan over medium heat until bubbly.

2.  Add spices and mix in well.

3.  Add beef stock and heat until somewhat thickened.

This makes enough to put on the inside of the casserole. If you want more to ladle over the top when serving, then double the recipe.

Beef Spaghetti Pie Ole

Beef Spaghetti Pie Ole

1 lb. lean ground beef

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp ground cumin

1 can (10 oz) diced tomatoes with green chilies, undrained

3/4 c. light dairy sour cream

1 c. shredded Monterey Jack or Cheddar cheese

Pasta Shell

1 pkg. (7 oz) uncooked spaghetti

1/3 c. shredded Monterey Jack or Cheddar cheese

1 egg

1/2 tsp. salt

1/4 tsp. garlic powder

1.  Heat oven to 350 degrees. Cook pasta according to package directions; drain. Whisk together remaining pasta shell ingredients. Add pasta; toss. Arrange in a 9" pie dish, pressing to form the shell.

2.  Heat a large skillet over medium heat until hot. Add ground beef; brown 4 to 5 minutes, breaking up into crumbles. Pour off drippings. Season with 1 tsp. garlic powder, 1/2 tsp. salt and cumin; stir in tomatoes. Bring to a boil; cook 3 to 5 minutes or until liquid is almost evaporated, stirring occasionally.

3.  Reserve 2 Tbsp. beef mixture for garnish. Stir sour cream into remaining beef; spoon into pasta shell. Place 1 cup cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese; bake 15 minutes or until heated through.

Serves 4.

I got this from the National Beef website. I've made it many times and it's always great!

Swedish Meatballs

Swedish Meatballs

1 1/2 lbs. lean ground beef

1/2 c. water

2 c. bread crumbs

2 eggs

1 onion, minced

1/4 tsp. pepper

1 1/2 tsp. salt

1/4 tsp. thyme

1/4 tsp. nutmeg

Gravy:

1 c. water

1 c. tomato juice

2 tsp. Worcestershire sauce

1 can cream of mushroom soup or cream of chicken soup *

Egg noodles, cooked and drained

1.  Mix all ingredients for meatballs. Form into balls and brown in the frying pan or under the broiler. Transfer to a 2 quart casserole dish.

2.  Mix gravy ingredients and pour over the meatballs.

3.  Cover the baking dish. Bake the meatballs at 350 degrees for one hour.

4. Serve over noodles.

Serves 12.

* I use half cream of mushroom and half cream of chicken.  

Tamale Pie

Tamale Pie

Filling:

1 1/4 lbs. lean ground beef

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) Ranch Style Pinto Beans, drained

2 c. whole kernel corn

1 can (4 oz.) diced green chilies, drained

1/3 c. chopped bell pepper

1/3 c. chopped onion

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/4 tsp. dried oregano leaves

1/4 tsp. garlic powder

1/4 tsp. dried cilantro leaves

Crust:

1/2 c. flour

1/4 c. cornmeal

1 Tbsp. sugar

1 tsp. baking powder

1/4 tsp. salt

1 egg, beaten

1/2 c. milk

paprika (optional)

Preheat oven to 350 degrees. Grease a 2 or 3 quart baking dish.

Brown ground beef in skillet; drain. Add all the remaining ingredients for the filling. Cook over medium heat for 15 minutes. Spoon this into your prepared baking dish.

Mix together all the ingredients for the crust. Spread this over the filling. Sprinkle with paprika if you want.

Bake for 40 minutes or until golden brown. 

Let sit 10 minutes before serving. 

Shepherd's Pie

Shepherd's Pie

2 1/2 lb. shredded pork
1 12-oz bottle of beer
few splashes of barbecue sauce
handful of brown sugar

4 or 5 cloves garlic, minced
1 large onion, minced
vegetable oil
2 c. corn
2 c. peas
3 large potatoes
salt & pepper, to taste
grated cheddar cheese

Cook the pork or use leftover from a roast.  Cool, set aside and shred.

Boil potatoes; mash.
Saute onions and garlic; add peas and corn.

Place pork in a large greased pan.
Add veggies. Spread potatoes over top.  Sprinkle with cheese.

Bake at 350 for 30 to 40 minutes.

Tuna Casserole

Tuna Casserole

1 can cream of chicken soup
1/2 c. mayonnaise
1/4 c. milk
1/2 c. diced onion
1/2 c. diced celery
6 oz. tuna, drained and broken up
6 oz. pasta. cooked
1/4 c. shredded cheddar cheese
salt & pepper, to taste

Mix together soup, mayonnaise and milk.
Add onion and celery.
Fold in tuna, pasta, cheese, salt & pepper.
Pour into a greased casserole dish.
Bake at 375 for 40 to 45 min.

Ham Tetrazzini

Ham Tetrazzini

5 Tbsp. butter
1/2 lb. mushrooms
1/2 c. chopped onion
1/4 c. flour
2 c. chicken broth
1 1/4 c. milk or cream
1 c. shredded cheddar
1 tsp. salt
1/8 tsp. pepper
1 tsp. lemon juice
8 oz. noodles
3 c. cubed ham
4 oz. chopped pimiento
1/4 c. Parmesan
1/4 c. breadcrumbs

Melt butter; saute onion and mushrooms. Blend in flour. Add broth and milk; cookk until thickened.
Add cheese, salt, pepper and lemon juice. Lower heat and simmer, uncovered, for 10 - 15 min.
Cook noodles. Mix everything with ham and pimiento.
Spoon into greased 2 qt. casserole. Bake at 400 for 20 - 30 min.

Alternate Ingredients:
4 oz. vermicelli, cooked
1 4 oz. can mushrooms*
1 small onion, chopped
4 Tbsp. butter
1/4 c. flour
1/2 tsp. dry mustard
1 1/2 c. milk
2 chicken bouillon cubes
2 c. ham cubes
Parmesan

*Use the water in the mushrooms and add enough water to make 1 c. Add bouillon to this.

Mix everything as in the first recipe.  Bake at 350 for 30 min.