Enchilada Casserole

1 lb beef
1 lg onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained and rinsed
1.4 cup Italian dressing
2 Tbl taco seasoning
1/4 tsp ground cumin
6 flour tortilla shells (8 inch)
3/4 cup sour cream
1 cup shredded cheese


Cook beef and onion until beef to no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning and cumin. Place 3 shells in a 2 qt. baking dish coated with cooking spray. Layer with half of meat mixture, sour cream and cheese. Repeat layer. Cover and bake at 400 for 26 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.
Note: You can replace the flour shells for corn shells. Since they are smaller you will need more. Also I found it helpful to cut the shells into strips.

I don't know why I didn't post this recipe sooner. This is a all time favorite in my house and in my family. It's an amazing dish!

Enjoy!

Beef and Tater Bake

4 cups frozen tater tots
1 lb ground beef
1 pck (16 oz) frozen chopped broccoli, thawed
1 can (10 3/4 oz) cream of broccoli soup
1 med tomato, chopped
1 can (2.8 oz) french fried onions
1 cup shredded cheese
1/2 cup milk
1/4 tsp garlic powder
1/8 tsp pepper


Cook tater tots in a 13x9 ungreased baking dish, uncovered, at 400 for 10 minutes. Cook beef until no longer pink, drain. Stir in soup, tomatoes, broccoli, 3/4 cup french fried onions, 1/2 cup cheese, milk, garlic powder and pepper. Heat through, Pour over tater tots. Cover and bake for 20 minutes. Uncover, sprinkle with remaining cheese and onion. Bake 5-10 minutes or until cheese is melted.

I made this for my family one Sunday and they loved it! Some of us are gluten intolerant so this dish was perfect.

Enjoy!

Wintertime Beef Soup

1 lb ground beef
4 celery ribs, chopped
1 med onion, chopped
1 green bell pepper, chopped
2 cups water
2 cups tomato juice
1 can diced tomato
1 can (8 oz) tomato sauce
2 tsp beep bouillon
2 tsp chili powder
1/2 tsp salt
2 can kidney beans
2 cups chopped cabbage


Cook beef, celery, onion and bell until meat is no longer pink. Drain. Stir in water, tomato juice, tomato sauce, tomatoes, bouillon chili powder and salt. Brink to a boil. Reduce heat, cover and simmer for 30 minutes. Stir in kidney beans. Return to boil. Stir in cabbage. Reduce heat, cover and cook 12 minutes longer.

I have never cooked with cabbage before and didn't know if I would actually like it but my husband and I loved this soup. It didn't last long in the fridge before it was devoured.

Enjoy!

Southwestern Corn Chowder

3 cups cooked chicken, cubbed
1 med onion, cut in thin wedges
1 Tbl canola oil
2 cans (14.5 oz each) chicken broth
1 can corn
3/4 cup picante sauce
2 tsp ground cumin
1/2 cup chopped red pepper
1/2 cup chopped green pepper
2 Tbl minced cilantro
2 Tbl cornstarch
2 Tbl water


Saute chicken and onion in oil. Stir in broth, corn, picante sauce and cumin. Bring to a oil. Reduce heat, cover and simmer for 15 minutes. Stir in peppers and cilantro. Combine cornstarch and water until smooth. Gradually stir into soup. Bring to a boil. Cook and stir for 2 minutes or until slightly thickened.

 Add some cheese to it and eat with chips. Perfect for winter time!

Enjoy!