Tag Archives: sour cream

Walking Tacos

1 lb Ground Beef
1 pkt. taco Seasoning Mix
Tomato, chopped
Lettuce, shredded
Onion, chopped
Shredded Cheese
Sour Cream
Taco Sauce or Salsa
Individual Lunch-sized Bags of Doritos

Brown ground beef, drain.
Add Taco seasoning mix according to directions on packet.

TO ASSEMBLE: Using scissors, cut a slit in the side of a bag of Doritos. Squeeze the bag to crumble the Doritos inside.

Layer taco meat and other ingredients as desired on top of crushed Doritos in the bag. Add anything else you like on your “taco,” such as black olives or jalapeno peppers. Note: You might want to use a napkin to hold the bag, since the taco meat will probably be hot at first.

Grab a fork and eat right out of the bag!

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.


1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection

Chicken Chalupas

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

Fajita Taco Salad

1 Tbsp. Oil
2 cups Chicken Strips
4 Taco Salad Shells
shredded Lettuce
1 sm. Onion
1 cup diced Tomato
1/2 cup Black Olives
1/2 cup shredded Cheese
Picante Sauce
Sour Cream

Heat oil on medium, add chicken, cook ’til done. Fill taco shells with lettuce, add chicken on top. Chop onion and black olives. Add all ingredients to salad as desired. Top with picante or sour cream.

– From Nana’s Recipe Collection

Hash Brown Potato Casserole

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.

Twice Baked Potato Soup

2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes
4 green onions
12 strips bacon
1¼ cups Cheddar cheese
1 cup sour cream
¾ tsp. salt ½ tsp. pepper

Bake and cube the potatoes. Peel, if desired. Cook and crumple the bacon. Melt the butter in a large pot. Add the flour. Heat and stir until smooth. Gradually add the milk, stirring constantly, until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes. Add remaining ingredients and heat through until cheese melts.

Pepperoni Pizza Dip

1/2 cup sour cream
1 (8-oz.) package cream cheese, softened
1 teaspoon Italian Seasoning
1/2 cup pizza sauce
2 oz. (1/2 cup) chopped pepperoni
1/4 cup chopped green onions
2 oz. (1/2 cup) mozzarella cheese, shredded
Crisp breadsticks or corn chips

Heat oven to 350°F. Combine sour cream, cream cheese and Italian seasoning in small bowl. Beat on medium speed, scraping bowl often, until smooth (1 to 2 minutes).

Spread evenly into 9-inch pie pan. Spread with pizza sauce. Top with pepperoni and green onions. Bake for 10 to 12 minutes or until heated through.

Top with cheese. Continue baking for 4 to 5 minutes or until cheese is melted. Serve with breadsticks.