WESTERN CHILI CASSEROLE
1 Pound of Ground Beef
1 Large Onion, Chopped
1 Celery Rib, Chopped
1 Can (15 Ounces) Chili with Beans
1 ½ Cups of Corn Chips, Crushed
¾ Cup Shredded Cheddar Cheese
1. In a large skillet, cook the beef, onion, and celery over medium heat until the meat is no longer pink and vegetables are tender; drain.
2. Stirred in the chili and ½ cup of chips.
3. Transfer to a greased 1 ½ quart baking dish.
4. Sprinkle remaining chips around edge of dish; fill center with cheese.
5. Bake, uncovered, at 350° for 10 minutes or until heated through.
Yield: 4 Servings
I made this for dinner the other night. Can’t really complain about it!
1 bag of Tator-Tots
1 lb of ground beef
1 package of taco seasoning
1 bag of nacho & taco cheese
1 onion, chopped
- Cook Tator-Tots according to the instructions of package
- Cook ground beef until all of the pink is gone, drain meat.
- Add in taco seasoning according to the package instructions.
- Add desired amount of cheese with meat and stir to allow cheese to melt.
- After the tots are finished cooking, arrange desired amount of tots in 3-4 bowls.
- On top of the tots, add a layer of taco meat.
- Add your desired toppings: onion, tomato, salsa, mild sauce, lettuce, sour cream etc.
1 pound of ground beef
1 cup of salsa
1/2 cup of mayonnaise
2 teaspoons of chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) of shredded Colby cheese
1 cup (4 ounces) shredded Monterrey Jack cheese
1 medium tomato, chopped
2 cups of shredded lettuce
1. Preheat oven to 350 degrees.
2. In a large saucepan, cook beef over medium heat until meat is no longer pink.
3. Drain any excess grease.
4. Add the salsa, mayonnaise, and chili powder.
5. In an ungreased 2-qt baking dish, make a layer using half of the meat mixture, chips, and cheeses. Repeat layers.
6. Bake in preheated oven, uncovered, for about 20-25 minutes or until everything is heated thoroughly.
7. Before serving, top with tomato and lettuce.
(Makes about 6 servings)
1 (12 oz.) can of Dr Pepper
1 cup of crushed tomatoes
¼ cup of packed brown sugar
2 Tbsp. spicy brown mustard
1 Tbsp. orange juice
1 Tbsp. Worcestershire sauce
1 garlic clove, minced
¼ tsp. salt
1/8 tsp. pepper
1. In a small saucepan, combine ALL of the ingredients and bring to a boil.
2. Reduce heat and simmer while uncovered for about 30-35 minutes or until slight thickened, while stirring occasionally.
3. Refrigerate any leftovers that you may have.
(This makes about 1 cup)
I’m really excited to have the chance to share this recipe with you guys. The Mexican pizza from Taco Bell is one of my favorite menu items that they have. I might have to give this recipe a spin here very soon!!! Enjoy!
8 ounces of ground beef 1/4 cup of chopped tomato
3 tablespoons of taco seasoning 2/3 of a cup of enchilada sauce
Vegetable oil, for frying 1/4 cup of chopped green onions
Eight 6-inch tortillas 1/4 cup of sliced black olives
1 cup of refried beans
2/3 of a cup of enchilada sauce
1 cup of shredded Cheddar-Jack cheese blend
1. Using your hands, mix together the beef, taco seasoning, and water.
2. Brown the beef mixture in a skillet over medium-high heat for 5 to 6 minutes, using a wooden spoon or spatula to break up the meat as it cooks; set aside.
3. Preheat the oven to 375 degrees.
4. Preheat 1 inch of oil to 375 degrees. Fry the tortilla for 30 to 45 seconds per side, until golden brown. When frying each tortilla, be sure to pop any bubbles that form so that the tortilla lies flat in the oil. Drain the tortillas on brown paper bag or paper towels.
5. Assemble each pizza by first spreading ¼ cut of refried beans on a tortilla, then spread with ¼ to 1/3 cup of the meat. Top with a second tortilla. Spread that tortilla with 2 tablespoons of the enchilada sauce. Top with one tablespoon of the tomato and ¼ cup of the cheese, then 1 tablespoon each of the green onion and olives.
6. Bake the pizzas in the oven until the cheese has melted. Serve and enjoy.