Chedder Beef Enchiladas

Mark could not stop RAVING about these. He loved them! I (kinda) doubled the recipe. I did 1.25 pounds of beef, 3 cups cooked rice (1.5 cups dried), still just 1 package of taco seasoning, just 1 can of refried beans, and then I did 2 cans of cream of chicken soup. Then I made it casserole style where i layered a tortilla and all the other fixings together in a round 9 inch pan. (it made two pans, so I froze one!) SOOOOOOO Yummy!

• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning
• 1 cup water
• 2 cups cooked rice
• 1 (16 ounce) can refried beans
• 2 cups shredded Cheddar cheese, divided
• 10 (8 inch) flour tortillas
• 1 (16 ounce) jar salsa
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

Directions

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.
2. Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

Pork Roast Fetish

3-4 lb. Pork Roast

Can of Beans (Black, Pinto, etc.)

Can of Corn

Equal parts Salsa and Brown Sugar

Tortillas

(2nd Meal)

BBQ Sauce

Swiss Cheese

Rolls

Put roast in crock pot with 2-3 cups of water. Cook on low 6-8 hours. Drain the water then shred the roast and split it in half. Mix beans, corn, salsa and brown sugar with one half and warm. Then save the other half for tomorrow to add BBQ sauce and make a sandwich with swiss cheese.

Beef Enchiladas

ngredients

• 1 pound ground beef
• 1 medium onion
• 1 (15.5 ounce) can chili beans, undrained
• 1 (10 ounce) can enchilada sauce, divided
• 1 can diced green chilies
  
• 1/2 cup salsa, divided
• vegetable oil
• 7 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese
• 2 tablespoons sliced ripe olives

Directions

1. In a large saucepan, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the beans, 2/3 cup enchilada sauce and 2 tablespoons salsa and green chilies; set aside.
2. In a skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
3. Top each tortilla with 2/3 cup beef mixture. Roll up and place seam side down in four 11-in. x 7-in. x 2-in. baking dish. Drizzle with remaining enchilada sauce and salsa. Sprinkle with cheese and olives. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly.

Stir Fry Sauce

• 2 teaspoons cornstarch
• 1/2 cup cold water
• 3 tablespoons soy sauce
• 1/8 t ground ginger
  

mix together!

Spicy Beef Quesadillas

From: Pillsbury, September 2002


1 lb. lean ground beef
1 cup green giant frozen corn
1/2 cup chopped green onions
2 t. chili powder
1/2 t. salt
1/2 t. cumin
4 (8-10 inch) flour tortillas
5 oz shredded hot pepper Monterrey jack cheese
1/4 cup salsa
1/4 cup sour cream

In medium skillet, cook ground beef, corn and onions over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Stir in chili powder, salt and cumin. Cook 1 min.

Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place 1 tortilla in skillet. Layer tortilla with 1/3 cup cheese and 1/4 cup of beef mixture Fold tortilla over. Cook over medium heat for 2 min. Carefully turn Quesadilla; cook an additional 2 min.

Repeat with remaining tortillas and filling. Cut each Quesadilla into wedges. Serve Quesadillas with salsa and sour cream.

This is a fast, yummy dinner. Serve with a green salad and you'll be eating in under 30 min.

Cilantro Lime Chicken

This recipe looks DIVINE!!!!

http://www.pipandebby.com/pip-ebby/2011/11/18/slow-cooker-cilantro-lime-chicken.html

Pumpkin Bread

My sister-in-law made this last year for Thanksgiving and it was TO DIE FOR! YUM

Pumpkin Bread

Mix thoroughly the following dry ingredients in a medium bowl:

3 cups sugar

½ tsp. baking powder

2 tsp. baking soda

3-1/3 cups flour

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. ground cloves

½ tsp. ground ginger

In mixer,

4 large eggs – beat until foamy

Add slowly: 1 cup Wesson oil (only use Wesson for no oily aftertaste)

Beat in: 2 cups freshly cooked and pureed pumpkin (or canned pumpkin)

Add the dry ingredients gradually to the pumpkin mixture. Spoon

Batter into two greased or sprayed glass loaf pans. Bake at 350 for

one hour. Cool in pans on a raised rack. Makes two loaves.