Tortilla Pie (Taco Pie)
Louann Snowley
1 (16oz) can refried beans
Things I add: Cooked chicken or hamburger
1tsp chili powder
1/2tsp ground cumin
8 )8-inch) flour tortillas
1 cup chunky salsa, divided
2 (4 or 6) cartons guacamole
1 (8oz) package shredded Mexican cheese blend
(I also add black beans, olives, sour cream, tomatoes, etc.)
Combine beans, chicken or hamburger, chili powder & cumin. Place 1 tortilla in a lightly greased 9” round cake pan (or pie pan); spread with half of bean mixture, and top with another tortilla. Spread with ½ cup salsa, and top with another tortilla. Spread with half of guacamole, and top with another tortilla. Sprinkle with half of cheese, and top with another tortilla.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, January 2, 2012
Sweet Sloppy Joes
Sweet Sloppy Joes
Prep: 5minutes
Cook: 23 minutes
1 1/2lb ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4oz) can tomato soup (undiluted)
1 (8oz) can tomato sauce
1 cup ketchup
2 TBSP brown sugar
1 TBSP Worcestershire sauce
1tsp prepared mustard
1/8tsp garlic powder
4 sesame seed hamburger buns, toasted
Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients, simmer 10-15 minutes, stirring often. Serve on toasted buns.
Prep: 5minutes
Cook: 23 minutes
1 1/2lb ground beef
1 small onion, chopped
1 small green pepper, seeded and chopped
1 (10 3/4oz) can tomato soup (undiluted)
1 (8oz) can tomato sauce
1 cup ketchup
2 TBSP brown sugar
1 TBSP Worcestershire sauce
1tsp prepared mustard
1/8tsp garlic powder
4 sesame seed hamburger buns, toasted
Cook first 3 ingredients in a large skillet until beef is browned, stirring until it crumbles; drain. Stir in soup and next 6 ingredients, simmer 10-15 minutes, stirring often. Serve on toasted buns.
Best Ever Chicken Casserole
Best Ever Chicken Casserole
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
Chicken Broccoli Casserole
Chicken Broccoli Casserole
3c. broccoli florets (about 1 1/4 lbs)
2c. cubed cooked chicken or turkey
1 can (10 3/4oz) condensed cream of chicken soup
1/2c. mayonnaise
1/2c. grated parmesan cheese
1/2tsp curry powder
1c. cubed fresh bread
2TBSP butter, melted
Cook broccoli in water in a covered saucepan or microwave until crisp-tender; drain. Place broccoli in a greased 11x7x2” (2quart) baking dish; set aside. Combine chicken, soup, mayo, parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole uncovered at 350F for 25-30 minutes or until heated through.
3c. broccoli florets (about 1 1/4 lbs)
2c. cubed cooked chicken or turkey
1 can (10 3/4oz) condensed cream of chicken soup
1/2c. mayonnaise
1/2c. grated parmesan cheese
1/2tsp curry powder
1c. cubed fresh bread
2TBSP butter, melted
Cook broccoli in water in a covered saucepan or microwave until crisp-tender; drain. Place broccoli in a greased 11x7x2” (2quart) baking dish; set aside. Combine chicken, soup, mayo, parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole uncovered at 350F for 25-30 minutes or until heated through.
Zucchini Deep Dish
Zucchini Deep Dish
From Wendy Romagnoli
Crust: 1 8oz pakg refrigerated crescent roll dough
2tsp Dijon mustard
Filling: 2 small zucchini
4c. thinly sliced
1c. coarsely chopped onion
1/3c. margarine
2 TBSP parsley flakes
1/2tsp salt
1/4tsp garlic powder
1/2tsp black pepper
1/4tsp sweet basil
1/4tsp oregano
2 eggs, beaten
2c. shredded mozzarella
Preheat oven to 375F. Press crescent roll dough into 11” round baking dish to form a crust. Spread mustard over the crust. Thinly slice zucchini. Saute with the other ingredients (except cheese) until tender (about 10 minutes). Add cheese to beaten eggs in large bowl. Add cooked vegetables and mix well. Pour mixture over crust. Bake for 20-25 minutes. Cut into wedges and serve.
From Wendy Romagnoli
Crust: 1 8oz pakg refrigerated crescent roll dough
2tsp Dijon mustard
Filling: 2 small zucchini
4c. thinly sliced
1c. coarsely chopped onion
1/3c. margarine
2 TBSP parsley flakes
1/2tsp salt
1/4tsp garlic powder
1/2tsp black pepper
1/4tsp sweet basil
1/4tsp oregano
2 eggs, beaten
2c. shredded mozzarella
Preheat oven to 375F. Press crescent roll dough into 11” round baking dish to form a crust. Spread mustard over the crust. Thinly slice zucchini. Saute with the other ingredients (except cheese) until tender (about 10 minutes). Add cheese to beaten eggs in large bowl. Add cooked vegetables and mix well. Pour mixture over crust. Bake for 20-25 minutes. Cut into wedges and serve.
Calico Beans
Calico Beans
From Grandma Jean Snowley
1/4lb bacon
1lb ground beef
1/2c. chopped onions
1/2c. brown sugar
1/2c. catsup
1 tsp salt
1 can lima beans
1 large can B&M Pork & Beans
1 can Kidney beans
1 can green beans
1 TBSP vinegar
1 TBSP prepared mustard
Chop bacon and saute. Add ground beef and onion continue to cook. Drain. Add remaining ingredients. Mix well, turn into casserole. Bake at 325F for 1 hour.
*I tend to put everything together and let it simmer on the stove. I rarely bake this. It works great to double. I also use garbanzo beans instead of Lima beans.
From Grandma Jean Snowley
1/4lb bacon
1lb ground beef
1/2c. chopped onions
1/2c. brown sugar
1/2c. catsup
1 tsp salt
1 can lima beans
1 large can B&M Pork & Beans
1 can Kidney beans
1 can green beans
1 TBSP vinegar
1 TBSP prepared mustard
Chop bacon and saute. Add ground beef and onion continue to cook. Drain. Add remaining ingredients. Mix well, turn into casserole. Bake at 325F for 1 hour.
*I tend to put everything together and let it simmer on the stove. I rarely bake this. It works great to double. I also use garbanzo beans instead of Lima beans.
Chicken Waikiki
Chicken Waikiki
3-4 chicken breast cut into bite size pieces
1 can pineapple slices or chunks
Sauce:
½ cup sugar
2 Tbsp. cornstarch
¾ cup cider vinegar
1 Tbsp. soy sauce
¼ tsp. ginger
1 chicken bouillon cube
1. Coat chicken with flour
2. Heat oil in skillet and add chicken and brown, place in baking dish.
3. Drain pineapple, pouring syrup into 2 cup measuring cup. Add water to make 1 ¼ cups.
4. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon. Bring to a boil stirring constantly. Boil 2 minutes and pour over chicken.
5. Bake chicken w/ sauce uncovered @ 350 for 30 minutes, add pineapple, cook add’l 30 minutes.
3-4 chicken breast cut into bite size pieces
1 can pineapple slices or chunks
Sauce:
½ cup sugar
2 Tbsp. cornstarch
¾ cup cider vinegar
1 Tbsp. soy sauce
¼ tsp. ginger
1 chicken bouillon cube
1. Coat chicken with flour
2. Heat oil in skillet and add chicken and brown, place in baking dish.
3. Drain pineapple, pouring syrup into 2 cup measuring cup. Add water to make 1 ¼ cups.
4. In medium saucepan combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon. Bring to a boil stirring constantly. Boil 2 minutes and pour over chicken.
5. Bake chicken w/ sauce uncovered @ 350 for 30 minutes, add pineapple, cook add’l 30 minutes.
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