Spanish Casserole

  1. 1 1\2 lbs. of ground beef
  2. 1\2 c copped onion
  3. 1\4 c chopped green pepper
  4. 1\4 c chopped celery
  5. 1 can (8 oz.) pizza sauce
  6. 2 c (4 oz.) medium size noodles, cooked and drained
  7. 1 tsp. salt (or to taste)
  8. 1 16 oz. cream style cottage cheese

Brown the ground beef with onion, green peppers, and celery in a skillet-drain off excess fat. Combine with the rest of the ingredients- put in a 2 qt. casserole dish, (can be kept in fridge until ready to bake. Overnight if desired) Bake covered at 350 º F for 30 minutes. Garnish with green pepper rings. Serve with tortilla chips, and guacamole.

Baked Taco Casserole

  1. 1 lb. ground beef
  2. 1 small onion, chopped
  3. 1/2 - 3/4 cup water
  4. 1 pkg. Taco Seasoning Mix
  5. 1 can tomato sauce
  6. 1 pkg. (8oz.) of any type macaroni, cooked and drained
  7. 1 can (4oz.) chopped green chilies (optional)
  8. 1/2 cup of green pepper can be subsituted for the green chilies
  9. 2 cups (8oz.) shredded cheddar cheese
  10. 1 small pkg. taco chips or Fritos®

Brown ground beef,onions and green pepper if used in skillet on medium heat. Drain. Add water, and taco seasoning and tomato sauce. Bring to boil, turn heat down and let simmer for 20 minutes. Stir in macaroni and chillies if used, and Pour into a greased baking dish, and sprinkle with the cheese. Bake at 350 degrees for 30 minutes. The last five minutes, top with the taco or Fritos® chips. Makes 6 servings.

Beef and Buscuit Casserole

  1. 1 1/4 lbs ground beef
  2. 1/2 c chopped onion
  3. 1 8oz. can of tomato sauce
  4. 1/4c diced green chiles
  5. 2 tbps chili powder
  6. 1 egg
  7. 1/2 c sour cream
  8. 1 1/2 c shredded cheddar cheese
  9. 1 10oz can of refridgerated buttermilk flaky buscuits

      Combine beef and onion. Cook until brown,stir to crumble. Drain. Stir in tomato sauce,chiles,chili powder, over low heat,uncovered, for 10 mintues. Stir occasionally. Remove from heat, beat egg in small bowl. Stir in the sour cream,and 1/2 of the cheddar cheese. Add to the meat mixture and mix well. Set aside. Separate each biscuit into ,2 halves, making 20 buscuit rounds. Press 10 rounds into an ungreased 9-inch square baking dish. Spread meat mixture over buscuit layer. Arrange remaining buscuits over the meat mixture. Sprinkle with the rest of remaining cheese. Bake uncovered at 375 degrees for 25-30 mintues or until buscuits are golden brown. Makes 4-6 servings

      Sombrero Pie

      1. 1/2 pound ground beef
      2. 1/2 pound ground lean pork
      3. 1 large onion, sliced
      4. 21/2 cups tomato juice 1 package (10 ounces) frozen corn (1 3/4 cups)
      5. 1 to 2 tablespoons chili powder
      6. 1 teaspoon salt
      7. 1/4 teaspoon pepper
      8. Cornmeal Pastry (see below)

          In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes. Heat oven to 400'. Prepare pastry. Pour meat mixture into ungreased baking dish, 11 1/2x7l/2xll/2 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. 4 to 6 servings.

          Cornmeal Pastry

          1. 1 cup Gold Medal flour*
          2. 1/4 cup cornmeal
          3. 1/2 teaspoon salt
          4. 1/3 cup plus
          5. 1 tablespoon shortening
          6. 3 tablespoons cold water

          Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12x8 inches, on lightly floured cloth-covered board. Fold lengthwise in half; cut slits on folded edge. *If using self-rising flour, omit salt.

          Drive 'Em Wild Potatoes


          1. 6 large russet potatoes (about 4 lbs)
          2. 1 cup sour cream
          3. ¼ cup butter or margarine
          4. 8 slices bacon, crisply cooked and crumbled
          5. 3 tbsp chopped fresh chives, divided
          6. 3 cups (12oz) sargento fancy mozzarella shredded cheese
          7. ½ cup (2 oz) sargento fancy cheddar or swiss shredded cheese

          Peel and quarter potatoes. Cook in boiling water for about 25 minutes or until fork tender. Then drain well and return to same pan. Add the sour cream and butter. Mash well with potato masher or electric mixer. Stir in bacon and 2 tbsp chives. Next add mozzarella cheese and mix well. Spoon into lightly greased 3 quart casserole dish. Sprinkle the cheddar or swiss cheese evenly over the potatoes. Bake at 350°F 20 to 25 minutes or until cheese is lightly browned and potatoes are heated through. You can sprinkle with remaining chives if desired. 12 servings

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