Thursday, September 29, 2011

Beef and Cheese Enchiladas

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We really enjoy Beef and Cheese Enchiladas at our house. If you do not like onions or not a fan of spicy you may omit the onions and green chilies. You may use flour or corn tortillas,make half flour and half corn to make everyone happy! Hope you enjoy this favorite Mexican recipe.

Ingredients needed:
1 pound lean ground beef
1-10 ounce package cheddar cheese, grated
1 onion, chopped
12-15 flour or corn tortillas

Sauce ingredients:
½ cup butter or margarine
3 tablespoon flour
2 cups milk
1-8 ounce Velveeta cheese
1-4 ounce can green chilies, chopped
1 cup American cheese, grated

Brown ground beef in a skillet.
Drain well and set aside.
Sauté onion with beef or use raw.
Place 2 tablespoons meat in a flour or corn tortilla; sprinkle with cheese and onion.
If you use corn tortillas, dip in hot grease for 1 minute on each side, so they will be more pliable.
Roll up tight and place in slightly greased 13-inch x 9-inch x 2-inch pan with seam side down.
Cover with sauce.

Sauce directions:
Melt margarine in a saucepan; add flour.
Gradually add milk, cooking until slightly thick.
Add cheese and green chilies.
Pour sauce over filled tortillas.
Cover with grated American cheese, cover with foil and bake in preheated 350 degree oven for 15 minutes.

Chicken may be substituted for ground beef.
Makes about 12 to 15 enchiladas.

Monday, September 26, 2011

Baked Breakfast

This recipe for Baked Breakfast is quick and easy to assemble. You can make it the night before you are going to be serving it, which make more time for you to visit with friend and family. It is a great breakfast for the holidays for your special guests. Serve with fresh fruit.

Ingredients needed:
1 pound pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices of bread, crust removed
½ pound cheddar cheese, shredded

Brown and drain sausage; set aside.
Beat eggs slightly; add milk, salt and mustard.
Tear bread into pieces and stir into liquid along with cheese and sausage.
Pour mixture into a greased 9-inch x 11-inch casserole dish.
Cover and refrigerate 6 hours or overnight.
Bake at 350 degree for 45 minutes.
Yield 6 servings.

Sunday, September 25, 2011

Spicy Chicken Spaghetti

 If you have not tasted Spicy Chicken Spaghetti you are missing a delicious recipe. This recipe come from my niece, Michelle. You may use a cooked chicken from the supermarket for a quick and easy meal. If you have kids you may us regular tomatoes instead of the Ro-tel tomatoes. Serve it with a tossed salad and garlic bread if you like.

Ingredients needed:
4 chicken breasts, cooked and diced
1 pound Velveeta cheese
1-10.75 ounce can Cream of Chicken Soup
1-10.75 ounce can Cream of Mushroom Soup
1-10.75 ounce  can Campbells Fiesta Nacho Cheese Soup
1-10 ounce can Ro-Tel Diced Tomatoes, drained
Few sliced jalapeños
12 ounce package spaghetti noodles, cooked

Put Velveeta cheese, soups, Ro-Tel tomatoes in a saucepan; heat until cheese is melted.
Add chicken, jalapeños and spaghetti.
Mix well and pour into a baking dish.
Bake at 350 degree for about 30 minutes.
The last five minutes grated cheddar cheese may be added to the top.

Image by Scragz