igh heat. Cook and stir beef in the hot skillet until
Brown beef; drain.
Add onion, bell pepper and garlic.
Saute until tender.
Blend in tomato sauce, chili powder and salt. Butter a 2-quart casserole.
Layer rice, beans and meat sauce, beginning and ending with meat sauce.
Sprinkle with corn chips and bake in a 350\u00b0 oven for 15 minutes.
Top with cheese.
Bake 5 minutes more.
Serve with corn tortillas.
Cook ground beef, onion, green pepper and garlic together and drain.
Add next 8 ingredients and simmer until slightly cooked. Add meat mixture to noodles and add grated cheese.
Sprinkle with Parmesan cheese and cover with foil.
Bake 30 minutes at 375\u00b0.
Brown beef, then add onion, peppers and cheese.
Add undiluted soup.
Sift together meal, salt and combine with beaten eggs, buttermilk, oil and corn.
Pour half of bread mixture in deep greased baking dish.
Add meat mixture and top with remaining bread mixture.
Bake for 45 minutes at 350\u00b0.
Brown ground beef and onion in skillet.
Add soup, tomato sauce and paste, green chiles and salt.
Bring to a boil.
Remove from heat.
Preheat oven to 350 degrees.
In a medium skillet, saute meat, onion and tomato.
In a saucepan, combine soup, cheese, chilies and milk. Heat until cheese melts.
Layer tortilla triangles in bottom of greased casserole dish. Add meat mixture. Top with melted cheese mixture.
Bake at 350 degrees for 45 minutes.
Prepare macaroni according to directions in package.
Boil and drain.
Brown meat.
Add onion, green pepper and garlic.
Cook until tender.
Drain excess fat.
Add macaroni, tomatoes with liquid, corn, olives, chili powder, oregano, salt, pepper and taco sauce.
Pour in 3-quart casserole.
Top with corn chips and cheese.
Bake at 325\u00b0 for 25 minutes.
Serve with sour cream.
Line a 9 x 13-inch pan with chips.
Brown the beef, drain and add chopped onion.
Cook 2 minutes.
Add the enchilada sauce and stir together.
In another pan, heat the soup, water and chopped chilies.
Pour hamburger over the chips.
Add the soup mixture and top with cheese.
Cover with foil and refrigerate overnight.
Bake 1 hour at 350\u00b0.
Remove foil the last 10 minutes to brown.
Serve with lettuce, tomatoes, cheese and taco sauce.
Brown beef; drain.
Place in bottom of baking dish.
Sprinkle onion and garlic on beef.
Sprinkle half of cheese on this.
Brown meat with garlic, cumin and basil.
Add rotel, beans, and corn.
Simmer a few minutes.
Spread a layer of chips in a casserole dish.
Layer 1/2 meat mixture.
Cube or slice velvetta over the meat mixture.
Layer more chips & meat mixture.
Top with cheddar cheese.
Bake at 375 until cheese melts and bubbles.
Serve with sour cream.
Brown
ground
beef with onion, salt and garlic powder. Add red chili sauce and simmer until tender.
In a large skillet over medium heat, brown leftover beef and onion in hot oil. Stir in soup and milk; heat through. Spoon meat mixture into a 1-quart baking dish. Combine corn, egg, cracker crumbs, pimiento, and parsley; spoon over the leftover beef mixture. Bake leftover beef casserole at 350\u00b0 for 15 to 20 minutes.
In a medium skillet, saute beef, onion and tomato.
In a saucepan, combine soup, cheese, chiles, and milk, and heat until cheese melts.
Layer the tortilla chips in the bottom of a greased casserole dish,.
Add meat mixture.
Top with melted cheese mixture.
Bake at 350 degrees for about 45 minutes.
ccording to cornbread package. Grease casserole dish (I used 9 x
Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!
Layer a 9 x 13-inch pan with one can of the crescent rolls. Brown the ground beef in a skillet.
Drain the beef and place it on top of the crescent rolls.
Spoon the taco sauce onto the beef. Sprinkle the Cheddar cheese over the beef and taco sauce.
Cover all of this with the remaining can of crescent rolls.
Bake at 350\u00b0 for approximately 15 minutes.
Brown the hamburger and onion; drain fat.
Put in a greased 2 1/2-quart casserole along with all remaining ingredients.
Mix well and bake at 350\u00b0F for about 40 minutes or until bubbly and browned on top.
For crust, combine fritos, pita and egg.
Spread in casserole dish.
In bowl, combine frozen veggies, milk and nacho cheese.
Pour over crust layer.
In Saute pan, brown beef and steak.
Season meat with french fry seasoning, mexican seasoning, salt and pepper, to taste.
Sprinkle beef mixture on top of casserole layers.
Sprinkle shredded cheese on top.
Break american cheese into small pieces and layer on top.
Bake at 350 for 35 minutes.
Serve with sour cream.
Brown ground beef; drain off fat. Add taco seasoning and 1/2 cup water. Cook over low heat about 15 minutes or until liquid has been absorbed.
Spread meat mixture into greased 9 x 13\" baking pan. Spread beans over meat.
Sprinkle with cheeses, then with chopped onion.
Bake at 325\u00b0F for 20 minutes or until hot.
Makes 8 Serving suggestion: Serve over tortilla chips and top with sour cream, chopped lettuce and tomato.
he recipes to the jar:
CHILI MAC:
Brown ground beef