1 lb. ground beef
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped sweet green pepper
1 can (10 3/4 oz.) nacho cheese soup, undiluted
1/2 cup picante sauce or salsa
1/4 cup sliced ripe olives
1/4 cup (half a small can) chopped green chilies
1/4 tsp dried oregano
1/4 tsp pepper
1/4 cup shredded cheddar cheese
1/4 cup chopped green onions
2 Tbsp. sour cream
Extra chopped sweet peppers
Tortilla Chips for dipping
In a large skillet, cook the beef until meet is no longer pink. Add chopped onions and sweet peppers and cook until tender. Drain. Stir in soup, salsa, ripe olives, chilies, oregano and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally to keep from sticking.
Pour into serving dish and top with shredded cheese, sour cream, green onions and peppers, as desired.
Serve warm with tortilla chips.
6 thin slices deli ham
1/4 cup shredded cheddar cheese
2 tablespoons mild salsa
6 canned pineapple slices
Preheat oven to 350. Spray 6 muffin cups with no-stick spray.
Line the muffin cups with ham, then layer the cheese, salsa and pineapple (you may need to cut the pinapple to fit). Crack an egg into the center of each cup and add a dash or salt to each.
Bake at 350 degrees for 20-25 minutes or until egg whites are completely done and yolks are soft. Cook a little longer if you don’t want your yolks cooked hard.
Serve warm with toast.
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Yield: 6 servings.
2 cups Bisquick baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
1/4 cup margarine or butter, melted
1/4 tsp. garlic powder
Heat oven to 450 degrees. Mix together baking mix, milk and cheese, forming a soft dough; beat vigorously, about 30 strokes.
Drop about 10 to 12 spoonfuls of dough onto ungreased cookie sheet.
Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder, and brush onto warm biscuits while still on cookie sheet. Serve warm.
1 cup chopped jalapeno peppers
1 lb. sharp cheddar cheese, shredded
6 eggs, well beaten with 1 tsp. salt
Spread jalapenos in bottom of well-greased 9 inch square pan. Cover with cheese. Pour eggs over cheese. Bake at 350 degrees for 30 minutes, or until firm.
Cut into squares. Serve warm
Adapted from a Shriner’s cookbook.
2 1/2 to 3 lb. chicken
Salt and Pepper
1 Tbsp. butter
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth (or bouillon)
1 (10 oz.) can Ro-Tel tomatoes
1 Tbsp. chili powder (or according to taste)
2 to 3 cups crushed tortilla chips or corn chips
2 cups shredded cheddar cheese
-In 4 qt. saucepan, cover chicken with water. Add salt and pepper to taste and bring to a boil. Simmer until chicken is done. Remove from liquid and de-bone.
-Saute onion, green pepper, and mushrooms in butter. Add soups, chicken broth, Ro-Tel, and chili powder. Mix thoroughly; add chicken and cook until it starts to boil.
-Grease 9X13 inch pan. Spread the crushed chips evenly over the bottom. Pour chicken mixture over the chips evenly and cover with grated cheese.
-Bake in 325 degree oven for 40 minutes or until cheese is browned and bubbly.
Note: I rarely have time to de-bone chicken, so I usually use boned chicken breasts (which I keep on hand in the freezer). Simply boil the chicken breasts as you would the entire chicken and cut it in bite-size pieces. I’ve also been known to substitute ground beef instead chicken and it tastes wonderful!
16 oz. grated Monterrey Jack Cheese
16 oz. grated sharp Cheddar Cheese
1-2 bunches Green Onions, chopped
2 cans Cream of Chicken Soup
1 (4 oz.) can chopped Green Chilies
1 pint Sour Cream
1 cup sliced Black Olives
4 lg. Chicken Breasts, boiled, skinned, boned and cut into one inch pieces
12 6″ Flour Tortillas
Combine cheeses, reserve half for topping and half for filling. Divide green onions in two equal portions. In bowl, mix half the cheese, half the onions, soup, chilies, sour cream and olives. Set aside 1 1/2 cups of this mixture for topping. Add chicken to the remainder of the filling and mix well. Put 3 heaping Tbsp. of filling on each tortilla and roll. Place tortillas seam side down in a lightly oiled baking dish. Arrange tortillas in a single layer (use a second baking dish if necessary). Spread reserved topping mixture over tortillas. Cover with remaining cheeses and onions. Refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes.
– From Nana’s Recipe Collection
1/2 lb. Ground Beef
1/2 lb. Pork Sausage
1 cup chopped Onion
2 cloves minced Garlic
2 (4 oz.) cans whole Green Chilies
2 cups shredded Cheddar Cheese
1/4 cup Flour
1 1/2 cups milk
1/2 tsp. Salt
1 tsp. Tabasco Sauce
Brown meats, onion, and garlic together. Drain fat. Spray 9×9 baking dish with oil and line bottom of pan with one can of chilies, cut into 2 inch pieces. Top with 1 1/2 cups of the cheese. Put meat mixture on top of cheese and top with remaining green chilies. Beat together eggs, flour, milk, salt and Tabasco until smooth. Pour over chilies. Bake uncovered at 350 degrees for 45 minutes. Top with cheese.
– From Nana’s Recipe Collection
1 (8oz) container sour cream
3/4 cup mayo
3/4 tsp. ground cumin
3 (11oz) cans mexicorn, drained
2 1/2 cups shredded cheddar cheese
1 (7oz) can diced green chiles
2/3 cup sliced green onions
Combine sour cream, mayo and cumin in medium bowl, stir in mexicorn,cheese, green chilis and onions. Serve with tortilla chips.
From: T. Crusa
1 (2 lb.) bag of frozen hash brown potatoes
1/2 cup chopped onions
16 oz. sour cream
2 c. grated Cheddar cheese
1 can cream of celery soup
2 c. crushed cornflakes mixed with 1/4 c. melted butter
Spray a 9×13 cake pan with non-stick spray. Mix the first 5 ingredients together in a large bowl, then spread in pan. Top with cornflake mixture. Bake at 350 degrees for 40 minutes.
– There is no need to thaw the hash browns as long as they are not frozen together in a clump.
– The mixture can be prepared a day ahead of time and kept in the refrigerator until time to bake.
– You can substitute another soup such as cream of mushroom or cream of chicken.
– I didn’t forget to type in the salt. This tastes just fine without extra added salt. The soup and cheese add enough saltiness.