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Nacho Casserole

1 can (10 3/4 ounce) condensed cheddar cheese soup

1/2 cup milk

16 ounces salsa

1 bag (7 ounces) tortilla chips

1 can refried beans

1 or 2 jalapeno chilies thinly sliced (optional)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Stir undiluted soup with milk, spread evenly over bottom of 9X13 greased baking dish.  Top with half of salsa and half of chips.  Carefully spread beans (you can mix with cooked ground beef) over chips.  Top with remaining chips and salsa.  Sprinkle with chilies and cheddar cheese.

Bake for 20 minutes or until hot

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Sweet Pork Barbacoa

2 pounds pork – boneless ribs or a loin roast work great, but anything boneless works

1 can root beer

1/2 cup brown sugar

1/2 tsp garlic salt

1/4 cup water

1 cup or so of enchilada sauce

Put pork bowl to marinate with 1 can root beer and 1/2 cup brown sugar.  Marinate a few hours or overnight.

Put pork in crock pot with the garlic salt and water for 3-4 hours.  The bigger the pieces the longer it takes.

Drain liquit and shred pork.  Add enchilada sauce.  Heat till warm.  Works great for Cafe Rio style burritos.

 

 

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Taco Bake

Ingredients

  • 1 lb Ground Beef
  • 1 pkg Taco Seasoning
  • 2/3 Cup Water
  • Chili Cheese Corn Chips- to taste
  • 1 Can Cheddar Cheese Soup
  • 1/2 Cup Milk
  • 8 to 12 oz Shredded Mozzarella
  • Toppings as desired

Instructions

  1. Brown ground beef and prepare as taco meat according to the seasoning package (using water).
  2. Pour enough fritos into a 9 x9 pan to cover the bottom.
  3. Top with taco meat.
  4. Combine soup and milk in a sauce pan and heat through until smooth.
  5. Top taco meat with cheese sauce.
  6. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
  7. Bake at 350 degrees for 10-15 minutes until bubbly.
  8. Serve over lettuce and with desired topics.
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Pork Burritos

Pork

1 Can Green Chillis

1 Tbs Chilli Powder

½ package Taco Seasoning

1 Tbs Garlic

1 Cup Water

1 Tbs Chicken Base

1 Tbs Salt

 

Add all ingredients to a crock pot.  Cook on low for 8-10 hours.

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Frito Pie

Recipe provided by Kim Naegle

  • 1 T. Butter
  • ½ Cup Onion – chopped
  • 1 Clove Garlic – minced
  • 1 ½ lb. Ground Beef
  • 1-28oz Can Diced Tomatoes
  • 1-8oz Can Tomato Sauce
  • 1 teaspoon Oregano
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 dashes Tabasco Sauce
  • 2/3 Cup Rice – uncooked
  • 1 Large Bag Frito Scoop Chips
  • Shredded Lettuce, Chopped Onions, Chopped Tomatoes, Shredded Cheese, Sliced Olives, Sour Cream and Salsa.

Directions: Sauté chopped onion and minced garlic in butter. Add ground beef to sautéed onion and garlic; allow ground beef to brown.
Add diced tomatoes, tomato sauce, oregano, sugar, salt, pepper and Tabasco to browned ground beef.
Cook rice separately, as per box directions.
Add cooked rice to ground beef mixture just before serving.
Serve rice & ground beef mixture over a bed of Fritos. Top with chopped lettuce, chopped onions, chopped tomatoes, grated cheese, sliced olives, sour cream and salsa. ENJOY!

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Angel’s Chicken and Cream Cheese Enchilada Casserole

Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

  • 1 T. butter
  • 1 T. fajita seasoning
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 cups cooked and chopped chicken
  • 1 (8 oz.) pkg. cream cheese, cubed and softened
  • 10 (or so) regular sized flour tortillas
  • ½ lb. grated Colby cheese
  • ½ lb. Velveeta
  • 2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
  • ¼ cup milk

 

Melt butter in large skillet; add fajita seasoning, onions and celery.  Saute for 5 minutes over medium high heat.  Remove from heat and mix in chicken and cream cheese, stirring to blend well.  In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy.  While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up.  Place in greased 9×13 inch pan, seam side down until pan is full.  Pour sauce over enchiladas.  Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with salsa, sour cream and a green salad on the side.

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Chicken Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 tsp. chili powder

2 cups cooked chicken

½ cup Monterey Jack Cheese

Tortillas

Stir soup, sour cream, picante sauce, and chili powder.  Mix chicken, cheese, and 1 cup of sauce.  Pour sauce on bottom of 9X13 pan.  Put sauce with chicken in tortillas.  Cover with sauce and cheese.  Bake 350 for 20 min. or until bubbly

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Black Bean Tortilla Casserole

1 can diced tomatoes

¾ cup picante sauce

2 cloves garlic

1 tsp cumin

2 cups cheese

2 cups chicken

1 can black beans

1 cup sour cream

2 cups chicken cooked and cubed

8 corn tortillas.

 

Mix all ingredients except tortillas and some of the cheese.  Layer mixture and corn tortillas.  Top with extra cheese.  Bake at 350 for about 20 minutes.