You can spice this recipe a bit 'more taco seasoning to ground beef before cooking.
1 pounds lean beef
2 cups sauce
1 (16 ounce) can drained beans Chile
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained, sliced
1 / 2 cup green onion, chopped
1 / 2 cup fresh tomatoes, chopped
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees. Preparea 9x13-inch baking pan with non-stick cooking spray.
Heat the oil in a large skillet cook ground beef over medium-high until cooked. Add the sauce, reduce heat and simmer 20 minutes until all liquid is absorbed. Mix the beans and heat thoroughly.
Spreading the crushed tortilla chips on the bottom of the pan. Spoon the beef mixture on the chip. Spread sour cream mixture to beef. Sprinkle olives, onions and green tomatoes. Top withCheddar cheese.
Bake for 30 minutes or until hot and bubbly.
Quick and creamy Mexican Casserole
This creamy dish has two kinds of soup, chili, salsa and sour cream.
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed chicken broth
1 (4 ounce) can green chilies, drained chopped
1-1/2 cups sauce
1 / 4 cup milk
2nd / 3 cup sour cream
8 (6 inch) flourTortillas
6 boneless chicken breast half, cooked and diced
2 cups shredded Cheddar cheese
Directions
Preheat oven to 350 degrees. Easily a 9x13-inch greased baking pan.
In a medium bowl, combine the mushroom soup, chicken soup, or chili, salsa, milk and cream, mix well until combined. Place a layer of tortilla strips on the bottom of prepared baking pan.
Layer in the following order: 1 / 2 the mixture of broth, 1 / 2 chicken, 1 / 2, thegrated cheese. Repeat the layers until all ingredients are used. Finish with a layer of grated cheese.
They cook covered for 45 minutes, then remove the lid and another in preheated oven 15 minutes.
Chicken Corn bake bread
Two taste sensations come together in this dish - chicken and corn bread.
1 / 2 cup margarine
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can drained whole kernel corn,
1 (15 ounce) can creamStyle corn
1 can chicken soup
1 / 4 teaspoon salt
2 eggs
1 (8.5 ounce) pkg. Corn Bread Mix
2-1/3 cups cooked chicken breast, chopped
2 tablespoons canned green chilies, minced
1 (4 ounces) chopped mushrooms, Jar, Drained
1st / 2 cup light cream
1 / 4 teaspoon salt
1st / 4 teaspoon ground black pepper
1 (8 oz) pkg. Monterey Jack cheese, shredded
Directions
Preheat oven to 375 degrees. Grease a9x13-inch baking pan.
Melt margarine in a saucepan over medium heat. Saute the onion and garlic until tender for 4 to 6 minutes, set aside.
In a large bowl of corn, cream style corn, chicken broth, salt and eggs.
Beat in the muffin mix. Fold the cooked onion mixture. Pour into prepared pan.
In another large bowl, season the chicken, green peppers, mushrooms, sour cream, salt and pepper. Spoon chicken mixture on cornA mixture of 1 inch from the edge. Sprinkle the top with cheese.
Bake golden brown for 35 to 40 minutes or until edges.
