The Best Meat Grinders

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					            Mexican Casserole Recipe - Straightforward Mexican Casserole

 <p>You can spice up this recipe a small much more by adding taco seasoning to the ground beef
just before you cook it.</p><p>1 pound lean ground beef<br><br>2 cups salsa<br><br>1 (16 oz.)
can chile beans, drained<br><br>3 cups tortilla chips, crushed<br><br>2 cups sour
cream<br><br>1 (2 oz.) can sliced black olives, drained<br><br>1/two cup green onion,
chopped<br><br>1/2 cup fresh tomato, chopped<br><br>two cups shredded Cheddar
cheese</p><p>Directions</p><p>Preheat oven to 350 degrees. Prepare a 9x13-inch baking dish
with nonstick cooking spray.</p><p>In a significant skillet, cook the ground beef more than
medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or till all
the liquid is absorbed. Stir in the beans and heat thoroughly.</p><p>Spread the crushed tortilla
chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour
cream on top of the beef mixture. Sprinkle on the olives, green onion and tomato. Top rated with
the cheddar cheese.</p><p>Bake for 30 minutes or until hot and bubbly.</p><p>Rapid and
Creamy Mexican Casserole</p><p>This creamy casserole attributes two kinds of soup, chili
peppers, salsa and sour cream.</p><p>1 (10.75 oz.) can condensed cream of mushroom
soup<br><br>1 (10.75 oz.) can condensed cream of chicken soup<br><br>1 (4 oz.) can chopped
green chile peppers, drained<br><br>1-1/two cups ready salsa<br><br>1/4 cup
milk<br><br>two/3 cup sour cream<br><br>8 (6-inch) flour tortillas<br><br>6 boneless chicken
breast halves, cooked and cubed<br><br>two cups shredded Cheddar
cheese</p><p>Directions</p><p>Preheat oven to 350 degrees. Lightly grease a 9x13-inch baking
dish.</p><p>In a medium bowl, combine the mushroom soup, chicken soup, chile peppers, salsa,
milk and sour cream mix until well blended. Place a layer of tortilla strips in the bottom of the ready
baking dish.</p><p>Layer in the following order: 1/two of the soup mixture, 1/2 of the chicken,
1/two of the shredded cheese. Repeat layers till you use up all of the ingredients. Finish with a
layer of shredded cheese.</p><p>Bake for 45 minutes, covered, then get rid of the cover and
bake for an extra 15 minutes.</p><p>Chicken Cornbread Bake</p><p>Two excellent flavor
sensations come together in this casserole - chicken and cornbread.</p><p>1/two cup
margarine<br><br>1 onion, finely chopped<br><br>1 clove garlic, minced<br><br>1 (15.25 oz.)
can entire kernel corn, drained<br><br>1 (15 oz.) can cream style corn<br><br>1 can cream of
chicken soup<br><br>1/4 teaspoon salt<br><br>two eggs<br><br>1 (8.5 oz.) pkg. corn bread
mix<br><br>two-1/three cups cooked chicken breast, chopped<br><br>2 tablespoons canned
green chili peppers, chopped<br><br>1 (4 oz.) jar chopped mushrooms, drained<br><br>1/2 cup
light sour cream<br><br>1/4 teaspoon salt<br><br>1/four teaspoon ground black
pepper<br><br>1 (8 oz.) pkg. Monterey Jack cheese, shredded</p><p>Directions</p><p>Preheat
oven to 375 degrees. Grease a 9x13-inch baking dish.</p><p>Melt the margarine in a modest
skillet over medium high heat. Saute the onion and garlic till tender for 4 to 6 minutes set
aside.</p><p>In a significant bowl, combine the corn, cream style corn, chicken soup, salt and the
eggs.</p><p>Beat in the muffin mix. Fold in the cooked onion mixture. Pour into the ready baking
dish.</p><p>In another large bowl, combine the chicken, green chilies, mushrooms, sour cream,
salt and pepper. Spoon chicken mixture more than the corn mixture to within 1-inch from the edge.
Sprinkle the top with cheese.</p><p>Bake for 35 to 40 minutes or till the edges are golden
brown.</p><p>'s chili time!<br> <a target="_new" href=""></a></p>

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