Brown onion in ground beef.
Put 1 layer of Fritos on bottom of pan and a layer of cheese.
Add ground beef, enchilada sauce and cream of mushroom soup.
Make 1 square casserole.
Top with a layer of cheese, then top with crushed Fritos.
Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
Cover and cook on Low for about 8 hours or High for about 4 hours.
Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
Saute until onions are clear.
Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
Serve with shredded cheese and sour cream.
epper until tender.
Add beef broth and bring to boil
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
Coat cut up round steak with flour and fry in oil with minced onion.
Remove meat after brown and stir in brown gravy mix and blend with oil.
Add beef consomme soup and water until right gravy consistency.
Add meat again, raw potatoes and carrots and cook on low heat until vegetables are tender.
Serve over rice.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
arge skillet cook the ground beef with the green chiles, onions
Preheat oven to 375. Lightly grease a 13 x 9 baking dish.
In skillet, brown meat until done, drain.
Stir in milk, soups, onion, green chiles and enchilada sauce.
In the baking dish, spread a little of the sauce on the bottom.
Layer 1/2 of the tortillas, meat mix then cheese, repeat.
Finish with cheese on top.
Bake for 30 minutes or until cheese is bubbly!
Place the beef roast in a large slow
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning; cook and stir until water is evaporated, about 5 minutes.
Mix enchilada sauce, cream of mushroom soup, and Cheddar cheese together in a slow cooker; turn on High. Add ground beef mixture to enchilada sauce mixture. Cook, stirring occasionally, until sauce begins to bubble, 15 to 20 minutes. Decrease heat to Low or 'Keep Warm' setting to serve.
Whisk until blended.
Add enchilada sauce, cheese and spices to
Saute onion; add beef and cook.
Drain fat.
Add soups, milk, sauces and green chilies.
Cut tortillas in half and separate into 3 groups.
In a 13 x 9-inch dish, layer tortillas, meat sauce and cheese 3 times.
Bake at 350\u00b0 for 40 minutes.
Cook the ground beef. Add the seasonings, the soup, and the sour cream. Pour a thin layer of the enchilada sauce on the bottom of your pan.
Place 4 tortillas in pan and 1/3 of the meat mixture. Then top with cheese. Layer like this until all the meat mixture and tortillas are used. Top with cheese and any remaining sauce. Cook @ 350 degrees for 30 minutes.