In Beef, Mexican, Recipes on September 18, 2012 at 10:59 am
We had this for supper and it was delicious and very easy – give it a try if you like Mexican food!
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
In Appetizer, Beef, crock pot, Recipes on September 11, 2012 at 2:55 pm
This recipe has become a staple in our house and is frequently requested. It actually started out as two separate recipes, but my hubby had the genius idea of combining the two which is absolutely delicious. And, it is easy to make.
3 lbs. chuck roast
1 can golden mushroom soup
1 can french onion soup
Put the chuck roast in a crock pot. Put both cans of soup over the top and cook on low for at least 8 hours. At this point it should shred easily.
Baked Onion Dip
1 cup chopped Vidalia onion
1 cup shredded Parmesan cheese
1 cup mayonnaise
Mix all ingredients together and put into a small casserole dish. Bake at 350 degrees for 30-40 minutes.
We love to serve these on a nice fresh hard roll – put a scoop of beef, a scoop of onion dip, and eat. Yum!
In Recipes on July 19, 2012 at 6:25 pm
One of my favorite sites to visit is Hezzi-D’s Books and Cooks – I can always find something there that sounds yummy. This is one I can’t wait to try!
- 1 onion, chopped
- 6 garlic cloves, minced
- 2 lb. chicken breasts
- 3 poblano peppers, stemmed, seeded, and chopped
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) bag frozen corn
- 1 t. black pepper
- 1 t. salt
- 1 t. cumin
- 3/4 c. plain Greek yogurt
- 1/2 c. cilantro, chopped
Place the onion and garlic in the bottom of a crock-pot. Rub the chicken with the salt, pepper, and cumin. Place the chicken on top of the onions. Layer the corn, poblanos, and tomatoes on top of the chicken. Turn the crock-pot on low and cook for 8-10 hours. Remove the chicken from the crock-pot and shred. Return the shredded chicken to the crock-pot and stir in the yogurt and cilantro. Serve in a tortilla or over top of couscous.