Mexican Cornbread

This recipe was given to me by a girl I used to work with. It is quite fantastic! I used pepperjack cheese but I have used the Mexican Velveeta in the past, and I definitely think it was better. The pepperjack was good but the velveeta holds the whole thing together.

Ingredients:

1 pound ground beef
1 packet taco seasoning or 2 heaping tablespoons homemade taco seasoning
1/2 cup chopped onion (optional)
1 can (11 ounces) corn and peppers or mexican corn, divided
6 slices pepperjack cheese or mexican Velveeta (recommended)

1 package Jiffy Corn Muffin Mix
1 egg
1/3 cup milk

1. Brown beef with onion. Drain.

2. Add taco seasoning and simmer on low.

3. Add about half of the corn.

4. Spread mixture in a 9 x 13 baking pan. Place 6 slices of pepperjack cheese on top.

5. Prepare corn muffins according to package directions or use the Cheesy Jalapeno Cornbread recipe. Add the rest of the corn to the corn muffin batter

6. Spread batter over meat and cheese.

7.  Bake at 400 degrees for 15-20 minutes.

Sherylyn

Chicken Dorito Casserole

Doritos for dinner? Sounds bad, huh? Well, it is. But oh so delicious! I found the original recipe at plainchicken.com. They have some awesome sounding recipes and I plan to try a lot more. I changed the original recipe a little.

Ingredients:

1 bag of Nacho Cheese Doritos, crushed (I used a whole bag but I think you could get by with half a bag. It was almost too much.)
1 Tablespoon olive oil
3 boneless skinless chicken breasts, cubed
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel
1 can corn, drained well
1 cup shredded mexican cheese, divided
garlic salt, pepper

Directions:

1. Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray. Pour crushed Doritos into the pan.

2. Heat olive oil in a skillet and grill cubed chicken with garlic salt and pepper. Cook until completely done.

3. Add soups, rotel, corn and 1/2 cup of cheese.

4. Pour the chicken mixture over Doritos.

5. Bake for 20 minutes.

6. Top with remaining cheese (extra if you want) and bake for another 5 to 7 minutes or until cheese is melted.

I used Clancy's Nacho Cheese chips, which taste exactly like Doritos. The original recipe calls for a cup of sour cream, but I forgot it. I also cut the cheese amount down a little because I felt so guilty about having Doritos for dinner. And I also served it with broccoli to at least make it look some what healthy. But it was fabulous!

Sherylyn

Shepherd's Pie (My Mom's Way)

Every once in a while I break down and buy ground beef. I know, I'm a cheapskate! I can't help it! It's how I've trained myself. But there was a thought in the back of my mind all day saying, Mom's shepherd's pie is so much better with beef... I've made it with ground turkey before and it was still really good. But today I just had to have it Mom's way.

Ingredients

3-4 large potatoes (These are for your mashed potatoes. You also need milk and butter (duh) but I don't know that anyone knows the actual amounts.)
1 pound ground beef or turkey, drained well
1 small onion, diced
1 can (6 ounces) tomato paste
1 can green beans, drained well
1 tablespoon oregano
3/4 cup water or beef broth
cheddar or monterrey jack cheese
parmesan cheese (optional)
salt, pepper and garlic powder

Directions

1.Preheat your oven to 425 degrees.

2. Boil your potatoes, drain and mash with milk and butter. Season with garlic salt and pepper. You can throw a little cheese in too. I used mozzarella because I was low on monterrey jack.

3. Brown the hamburger with the diced onion. Season the meat with salt, pepper and garlic powder to taste. Drain well.

4. Add tomato paste, green beans, oregano and beef broth to hamburger. Mix well. If the mixture is dry, add a little more broth.

5. Pour mixture into a 2 quart casserole dish. Top with mashed potatoes.

6. Top potatoes with cheeses.

7. Bake for 20 minutes.

   

  

Omg it was sooooooo good!!!!

Sherylyn

Sour Cream Chicken Enchiladas

Remember how I told you that we get about 3 meals out of 1 chicken? Well, this is meal number 2:

Ingredients:

1 tablespoon oil
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
2 cups cooked shredded chicken (I used left over rotisserie!)
1 cup shredded cheese, divided
6 standard size flour tortillas
1/2 cup milk

Directions:

1. Preheat your oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.

2. Heat the oil in a sauce pan over medium heat. Saute green onions until tender (3 or 4 minutes.) Add garlic powder then stir in the green chilies, soup and sour cream. Mix well.

3. Reserve 3/4 of the sauce and set aside. To the remaining 1/4 of sauce add the chicken and 1/2 cup of shredded cheese. Stir together.

4. Spread a thin layer of sauce in the dish.

5. Fill each tortilla with the chicken mixture and roll up. Place seam side down in the baking dish.

6. Combine the reserved 3/4 of sauce with the milk and mix well.

7. Pour the sauce on top and top with  remaining cheese (or extra if you want.)

8. Bake for 30 to 35 minutes until cheese is bubbly.

There you have it! We got a little carried away with the plate presentation....