Enchilada Lasagna

Enchilada Lasagna
 
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Ingredients
  • 2 lbs lean ground meat
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp Tonys
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • 1 tbls buffalo sauce
  • 1 10oz can condensed tomato soup
  • 1 cup salsa or picante sauce
  • 1 can refried beans
  • 10 medium sized flour tortillas
  • 4 cups cheddar cheese, shredded
Instructions
  1. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  2. Add the ground meat to the pot and cook until no longer pink.
  3. Drain the grease and add the garlic, salt, Tonys, cayenne, chili powder, buffalo sauce, tomato soup, salsa, and refried beans to the pot and stir until well combined and the mixture is heated throughout.
  4. Preheat the oven to 350 degrees.
  5. In an 9 x 13 casserole dish arrange the tortillas to cover the bottom entirely, tearing the tortillas as necessary to cover.
  6. Spread half of the meat mixture over the tortillas evenly then half of the cheese mixture on top of that.
  7. Make another layer of tortillas then repeat the layer with the remaining meat and remaining cheese on top of that.
  8. Bake for 30 mins or until it's heated thoroughly.
  9. Let it cool for 10 mins before cutting.

 

Sloppy Joes

Sloppy Joes
 
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Ingredients
  • 3 lbs lean ground meat
  • 2 tbls olive oil
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 cups ketchup
  • 4 tbls brown sugar
  • 4 tbls vinegar
  • 2 tbls yellow mustard
  • 2 tsp dry mustard
  • 2 tsp celery seed
  • 6 tbls worchestershire sauce
  • 6 tbls chili sauce
Instructions
  1. In a large pot sweat the onion and bell pepper with the olive oil for about 5 mins or until soft.
  2. Add the ground beef to the pot and cook until no longer pink.
  3. Drain the grease and add the remaining ingredients, stirring to combine.
  4. Let simmer for at least 30 mins and serve on hamburger buns.

 

Red Sauce & Meatballs

Red Sauce & Meatballs
 
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Prep time: 
Cook time: 
Total time: 
Ingredients
Sauce:
  • 1 med onion, diced
  • 3 6 oz cans of tomato paste
  • 1 8 oz can of tomato sauce
  • 2 12 oz cans of diced tomatoes w/juice
  • 5 cups of hot water
  • 1 tsp of minced garlic
  • 3 tsp of salt
  • 1 tsp of garlic powder
  • ½ tsp of black pepper
  • 5 tsp of sugar
Meatballs:
  • 2 lbs of lean ground beef
  • 1 lb of italian sausage
  • 1 med onion, diced
  • ½ cup of milk
  • 2 large eggs
  • 2 tsp of oregano
  • ¼ tsp of salt
  • 1 tsp of garlic powder
  • 1 tsp of black pepper
  • ½ cup of italian bread crumbs
  • ½ cup of grated parmesan cheese
Instructions
Sauce:
  1. In a large pot sweat the onion with a little olive oil over low-medium heat for about 5 mins or until soft.
  2. Add the tomato sauce, paste, and diced tomatoes to the pot and stir for several mins.
  3. Rinse out the tomato paste cans 2½ times each adding the water to the pot, stir for several more mins.
  4. Add the 5 cups of hot water and season with the garlic, garlic powder, and black pepper and stir to combine.
  5. Bring to a boil and reduce to low stirring every 15-20 mins for the next 6 hours UNCOVERED.
  6. During the 6 hour cooking period alternate adding the sugar and salt one tsp at a time every 30 mins until it's all added.
  7. After the sauce starts cooking begin preparing the meatballs.
Meatballs:
  1. Preheat the oven to 350 degrees.
  2. Place all ingredients in a large work bowl except the meats and mix creating a slurry.
  3. Add the meat and mix by squeezing, making sure not to overmix.
  4. Roll the meatballs into ping pong sized balls, and lay them out on an ungreased pan and bake for 45-60 mins turning half way through or until the internal temperature reaches 170 degrees.
  5. Once they are done strain off the fat and add them to the sauce and continue cooking until the 6 hours is up.
Notes
Serve over cooked pasta with grated parmesan cheese on top. Sauce gains flavor when refrigerated or frozen.

Tater-Topped Vegi Casserole

Tater-Topped Vegi Casserole
 
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Ingredients
  • ½ of an onion, finely chopped
  • 1½ lbs of lean ground beef
  • 1 16 oz pack of frozen vegetables, thawed under water and drained on paper towels
  • 1 small can of french fried onions
  • ¼ cup of butter
  • 1 can of Cream of Celery Soup
  • 1 can of Cream of Chicken Soup
  • ½ cup of milk
  • 1 32 oz pack of frozen tater tots, slightly thawed
  • 8 oz of medium cheddar, grated
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  3. Add the ground beef to the pot and cook until no longer pink.
  4. Drain the grease on paper towels and spread it evenly in a 9 x 13 pan.
  5. Then layer on the vegetables and french fried onions, and put pats of butter all over the top.
  6. In a small bowl, mix together the soups and milk until smooth and spread it evenly over the vegetables.
  7. Top with the tater tots and bake uncovered for an hour or until the tots are golden brown.
  8. Top with the grated cheese and put back in the oven just to melt the cheese, then serve hot.

Crescent Chicken Roll-up Casserole

Crescent Chicken Roll-up Casserole
 
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Ingredients
  • 2 8 oz cans of refrigerated crescent dinner rolls
Topping
  • 1 10¾ oz can of cream of chicken soup
  • ¾ cup of cheddar cheese, grated
  • ½ cup of milk
  • 2 cups of cheddar cheese, grated (to top with)
Filling
  • 4 ounces of cream cheese, softened
  • 2 tbls of unsalted butter, softened
  • 1 tsp of garlic powder
  • 1 tsp of minced onion flakes
  • 2 cups of cooked chicken, finely shredded
  • ¾ cup of cheddar cheese, grated
  • ½ tsp of Tony's
  • ½ tsp of black pepper
  • 2 tbls of milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray a 9 x 13 casserole dish Pam.
  3. Mix together the milk, ¾ cup cheese, and soup.
  4. Drizzle a small amount of this mixture on the bottom of the dish and set the rest aside.
  5. In a medium bowl, mix the cream cheese and butter until smooth, then add the garlic powder, chicken, onion flake, Tony's, milk, and ¾ cup of cheese and mix well (you can add a little more milk if the mixture seems too dry).
  6. Unroll the crescent rolls and pull sections apart.
  7. Place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle and roll up starting at the thicker end and place into the casserole dish seam side down.
  8. Drizzle the remaining topping on top and throughout the dish and top with 2 cups of cheddar.
  9. Bake for about 30 minutes and serve hot.

Chicken Pot Pie

Chicken Pot Pie
 
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Ingredients
  • 1 pound of cooked, boneless, skinless chicken or about 2½ cups
  • 3 medium red potatoes
  • 1 cup frozen mixed vegetables
  • 6 tbls of salted butter
  • 6 tbls of flour
  • 2 cups of chicken broth
  • 1 tsp of salt
  • 1 tsp of pepper
  • ½ tsp of dried rosemary, crushed
  • ½ tsp of dried thyme, crushed
  • 1½ cups of half and half
  • 1 box of refrigerated pie crusts, room temperature
Instructions
  1. Preheat the oven to 425 degrees.
  2. Cut the potatoes in small pieces and place into a microwavable dish, cook until they are fork tender but not falling apart, set aside.
  3. Pour the vegetables into a microwavable dish and add a small amount of water, cook for about 2 mins.
  4. In a large pot over medium heat, melt the butter, add the flour a tablespoon at a time, whisking constantly, cook and stir for about 5 mins.
  5. Slowly pour in the chicken broth (it will steam up, keep stirring careful not to get burnt), whisking vigorously until there are no lumps.
  6. Remove from heat and add salt, pepper, rosemary and thyme.
  7. Stir the half and half in and mix well.
  8. Add in the chicken, potatoes, and vegetables, taste and add salt and/or pepper to taste.
  9. Unroll one of the pie crusts into a 9-inch pie pan and gently press down into the corners.
  10. Pour the hot filling into the crust and top with the other crust, trim off the excess and crimp the crusts together at the edge with the back of a fork.
  11. Poke the top crust with a fork in a few places to release steam.
  12. Bake for 15 minutes, remove and crimp a foil strip around the crust edge to prevent burning, return to the oven for 15 to 25 minutes more minutes or until golden brown.
  13. Let cool for 5 minutes before cutting.

Chicken Salad

Chicken Salad
Ingredients
  • 3 pounds skinned and boned chicken breasts
  • 1 (49-1/2-ounce) can chicken broth (Or use 2 rotisserie chickens to replace both of above ingredients)
  • 1 cup finely chopped celery
  • ½ cup finely chopped water chestnuts, rinsed and drained
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped yellow bell pepper
  • ½ cup finely chopped red onion
  • 3 cups mayonnaise
  • 1 teaspoon ground red pepper
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ cup raisins
  • ½ cup grapes, cut into 4ths
Instructions
  1. Place chicken breasts in a large skillet; add chicken broth. Cover and bring to a boil over high heat. Reduce heat to medium low, and simmer, covered, 30 minutes or until chicken is done.
  2. Remove chicken from skillet, and let stand 15 minutes or until cool to touch. Shred chicken (I use a fork to shred it which is time-consuming but gives it a wonderful texture).
  3. (Or use rotisserie chicken!)
  4. Combine shredded chicken, celery, water chestnuts, bell peppers, onion, grapes, and raisins.
  5. Stir together mayonnaise, ground red pepper, salt, and white pepper until well blended.
  6. Spoon over shredded chicken mixture, stirring to coat. Cover and chill at least 4 hours.

Meaty Tomato Chili

Meaty Tomato Chili
 
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Ingredients
  • 1 large onion, diced
  • 3 stalks of celery, diced
  • 1 green bell pepper, seeded, diced
  • 1 red bell pepper, seeded, diced
  • 2 lbs of ground beef
  • 1 lb of sausage
  • 3 15 oz cans of chili beans, drained, but not rinsed
  • 1 15 oz can of chili beans with sauce
  • 2 28 oz cans of diced tomatoes with juice
  • 1 6 oz can of tomato paste
  • 1 4 oz can of chopped green chiles
  • 5 beef bouillon cubes
  • ½ cup of beer
  • ¼ cup of chili powder
  • 1 tbls of Worcestershire sauce
  • 1 tbls of minced garlic
  • 1 tbls of dried oregano
  • 2 tsp of ground cumin
  • 2 tsp of Louisiana Hot Sauce
  • 1 tsp of dried basil
  • 1 tsp of salt
  • 1 tsp of ground black pepper
  • 1 tsp of cayenne pepper
  • 1 tsp of paprika
  • 1 tsp of white sugar
Instructions
  1. In a large pot sweat the onion, celery, and bell peppers with a little olive oil for about 5 mins or until soft.
  2. Add the ground beef and sausage to the pot and cook until no longer pink.
  3. Drain the grease and return the meat to the pot.
  4. Dump the rest of the ingredients into the pot and stir to combine.
  5. Bring it up to a simmer and let it cook for at least 2 hours, stirring occasionally.
  6. Serve with shredded cheese, green onions, sour cream, or Frito's as garnish.