Mexican Bubble Pizza
1 1/2lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2medium tomatoes, chopped
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired
Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan. Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly. To serve, cut pizza into 8 squares. Top each serving with remaining ingredients
Chicken and Cheese Crescent Chimichangas
3T vegetable oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 1/2 cups shredded cooked chicken
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1/2 cup Old El Paso® Thick 'n Chunky salsa
2 cups shredded Cheddar cheese (8 oz)
Sour cream
Old El Paso® Thick 'n Chunky salsa
Heat oven to 350°F. Grease large cookie sheet with shortening. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook and stir until onion is tender. Reduce heat to low. Add chicken; cook, stirring occasionally, until thoroughly heated.
Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting with short side topped with chicken, roll up; pinch ends to seal. Place seam side down on cookie sheet.
Bake 16 to 21 minutes or until golden brown. Remove from oven. Top each with about 2 tablespoons of the remaining cheese.
Return to oven; bake 1 to 2 minutes longer or until cheese is melted. Serve with sour cream and additional salsa. Serves 8
Beef Stroganoff
½-1 lb. round steak
2 packets of brown gravy
2-3 cups rice or egg noodles
1 cup mushrooms, sliced (optional)
Cut round steak into small bite-sized pieces. In a large skillet, brown on medium high for 5-10 minutes (until cooked through). Add the rest of the ingredients and blend well. Cook only until heated through. Serve over buttered egg noodles. Serves 4.
Chicken or Turkey Pot Pie
1 2/3 cups frozen mixed vegetables, thawed
1 1/2 cups chicken or turkey, cooked and cubed
1 ( 10 3/4 oz.) can cream of chicken soup
1/4 tsp. thyme, dried
1 cup biscuit mix
1/2 cup milk
1 egg
In a bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased 9-inch pie plate. Combine biscuit mix, milk and egg. Pour over chicken mixture. Bake at 400° for 25-30 minutes until golden brown.
Serves 4-6
Chicken and Rice
1 can Milnot evaporated milk
1 can cream of chicken or cream of mushroom soup
1 can cream of celery soup
1 C rice (uncooked)
Mix together and pour into a buttered 9 x 13 pan. Place chicken on top and bake @ 350 degrees.
Serves 4
Poor Man’s Chicken Fried Steak
1 lb. hamburger (You can use pre-made patties.)
1/4 cup milk, place in shallow bowl
1/4 -1/2 cup flour, place on plate
1 egg, beaten
1/2 -3/4 of a tube of crackers, crushed, place on plate
Form hamburger into 5-6 patties. Dip each patty into milk, flour, egg and last of all crackers. Place in a hot frying pan with a little oil. Season with salt, pepper, onion and garlic powder. Turn down heat and fry on one side then flip to other side. Hamburger is done when the juices run clear
Top with White Gravy. Add extra pepper if desired. Serves 4-6
Salisbury Steak
Cube steaks or hamburger patties (about 4) bread them in flour, s&p and fry in oil in a skillet. Mix up 2 packets of brown gravy. Put steaks and gravy in a slow cooker and cook on low all day. Serve with mashed potatoes.
Chicken and Dumplins
4 cups chicken broth
1/2-1 1/2 cups chicken, cooked
1/2 cup celery, sliced
1/2 cup carrots, sliced
1 bay leaf
1 tsp. parsley flakes
Dumplins:
2 cups flour
1 tsp. salt
1 cup ice water
In a big pot, combine broth, chicken, celery, carrots, bay leaf and parsley. Bring to a boil. In a bowl, combine flour and salt. Form a well in the center and pour the ice water in it. Stir just until moistened. Roll out dough and cut into squares. Cook uncovered in broth for 10 minutes and then cover and cook an additional 10 minutes. To add extra flavor and to use as a thickener, add one pkg. Of chicken gravy mixed with ½ cup of water. Remove bay leaf and spoon broth over the top of the dumplings. Serves 4.
Pizza Casserole
Leftover spaghetti
mozzarella cheese
pepperoni
Pour leftover spaghetti in a dish. Sprinkle with cheese and top with pepperoni.
Bake at 350 degrees until bubbly. Serves 4-6
Beef and Noodles
1T oil
1 can of beef broth
1T house seasoning
2 C water
flour
2 packages of brown gravy mix
1 roast 1 bag of noodles ( I use Inn Maid)
Mix flour (about 1C) and house seasoning. Dredge roast in flour and brown on all sides in oil. Place broth, water and roast in slow cooker and cook on low all day. Remove and shred ½ of the roast and place in refrigerator for other use. Bring broth to a boil in a big pot while shredding the roast. Cook noodles until done. Mix gravy mixes with 1 C of water and add to broth. Then add meat. Cook until heated thru or thickend. Serves 4-6
Chicken & Rice
2 C cooked minute rice ½ can cream of chicken soup plus a little milk
2 cooked chicken breasts, shredded Salt and Pepper to taste
Combine cooked minute rice, cream of chicken soup and milk. Set aside. Add cooked chicken breasts and salt & pepper. Bake at 350 degrees for 40-45 mins.
Enchilladas
1 lb browned hamburger
1 packet taco seasoning
4 flour tortillas
1 can of enchillada sauce
1 c shredded cheddar cheese
sliced green onions
taco sauce and sour cream to top
Combine hanburger and taco seasoning as directed on packet. Spoon mixture into tortilla shells and roll up. Lay in a greased 8x8 pan. Pour enchillada sauce over top, then cheese and green onions. Bake as directed on enchillada can and top with taco sauce and sour cream. Serve with spanish rice and corn cakes.
Serves 4-6
Pizza Quesadillas
1 cup meatless spaghetti sauce
2 teaspoons butter, softened
4 flour tortillas (10 inches)
1 cup (4 ounces) shredded part-skim mozzarella cheese
8 thin slices hard salami
4 slices pepperoni
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried oregano
In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through.
Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up.
Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce. Yield: 2 servings.
Cheesy Ham and Potatoes
4 oz cream cheese, softened
1 can cream of celery soup
1 C shredded cheddar cheese
cubed ham
1 bag of frozen hash browns
Combine all of the above in a bowl in the order it is listed. Pour in a prepared 13x9 pan. Bake for 30 minutes in a 350 degree oven. Or, you can bake half of it in an 8x8 pan and freeze the other half for later.
Serves 4-6
Jiffy Corn Casserole
1 boxes Jiffy cornbread mix
1 (16 oz.) cans corn, drained
1 cans cream corn
1 c. sour cream
1 sticks melted butter
Mix ingredients and pour into 9x13x2 inch casserole pan. Cook uncovered for 1 hour at 350 degrees.
Italian Chicken
Marinade Chicken breast, legs or thighs in Italian Dressing for one hour.
Grill and Serve.
Cream Cheese Chicken
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles. Serves 4
