July 10, 2010

Mexican Beef and Bean Casserole


Try this beef and bean casserole recipe from BettyCrocker.com.
Prep Time: 5 min
Total Time: 1 hour 5 min
Makes: 4 servings
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5 Ratings
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1pound ground beef
2cans (15 to 16 ounces each) pinto beans
1can (8 ounces) tomato sauce
1/2cup mild chunky-style salsa
1teaspoon chili powder
1cup shredded Monterey Jack cheese (4 ounces)
1.Heat the oven to 375°.
2.Cook the beef in the skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
3.Rinse and drain the beans in a strainer. Mix the beef, beans, tomato sauce, salsa and chili powder in the ungreased baking pan.
4.Cover with lid or aluminum foil and bake 40 to 45 minutes, stirring once or twice, until hot and bubbly. Carefully remove the lid, and sprinkle cheese over the top. Continue baking uncovered about 5 minutes or until the cheese is melted.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Essential Equipment:
10-inch skillet; 2-quart baking pan or casserole
Lighter Mexican Beef and Bean Casserole:
For 18 grams of fat and 465 calories per serving, substitute ground turkey for the beef and reduced-fat Cheddar cheese for the Monterey Jack cheese.
Tip:
For a flavor with more zip, use Monterey Jack cheese with jalapeño peppers or, as it's also known, pepper Jack cheese.
Tip:
To spice up the flavor, next time try a higher spice level of salsa. If it is too hot, cool it with sour cream. Salsa comes in mild, hot and extra-hot.
Rinsing Pinto Beans
Rinse and drain the beans in a strainer. Rinsing canned beans results in a cleaner taste and can reduce digestive problems.

Slow Cooker Spicy Chicken in Peanut Sauce

Pass small bowls of dry-roasted peanuts and chopped fresh cilantro to sprinkle over the chicken, and serve with wedges of warm pita bread.
Prep Time: 15 min
Total Time: 7 hours 15 min
Makes: 4 servings


1tablespoon olive or vegetable oil
8large chicken thighs (about 3 lb), skin removed
1large onion, chopped (1 cup)
2cans (14.5 oz each) diced tomatoes with green chilies, undrained
1can (14.5 oz) crushed tomatoes, undrained
2tablespoons honey
1 1/2teaspoons ground cumin
1teaspoon ground cinnamon
1/3cup creamy peanut butter
2cups hot cooked couscous

1.In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 4 minutes, turning once, until brown.
2.In 4- to-5-quart slow cooker, mix onion, diced and crushed tomatoes, honey, cumin and cinnamon. Add chicken. Spoon tomato mixture over chicken.
3.Cover and cook on Low heat setting 7 to 8 hours.
4.Stir in peanut butter until melted and well blended. Serve chicken and sauce over couscous.

Frozen Raspberry Delight


Ice cream desserts needn't be fussy. This one's a snap, with berries blended with ice cream and sorbet then chilled in a crushed-cookie crust.
Prep Time: 30 min
Total Time: 6 hours 30 min
Makes: 20 servings


Crust
2cups crushed chocolate wafer cookies
1/3cup melted butter or margarine
1/4cup sugar
Filling
1cup chocolate fudge sauce, slightly softened
1quart vanilla ice cream, slightly softened
1pint raspberry sherbet, slightly softened
1bag (12 oz) frozen raspberries
Topping
1container (8 oz) frozen whipped topping, thawed
1.In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
2.Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
3.Let stand at room temperature 10 to 15 minutes before serving.
High Altitude (3500-6500 ft): No change.

To easily crush the cookies, place them in a resealable plastic food-storage bag, and crush with a meat mallet, rolling pin or can of soup.
Tips
Cut into squares and serve on plates decorated with a few fresh raspberries.

Nacho Potato Casserole

Crisco® Original No-Stick Cooking Spray
1 pound lean ground beef
1 (16 oz.) jar mild salsa (1 3/4 cups)
1 (4.9 oz.) package Hungry Jack® Mild Jalapeño Cheddar Potatoes
2 tablespoons butter
2 cups boiling water
2/3 cup milk
1/2 cup sour cream
3 cups broken nacho flavored tortilla chips, divided
1 cup Colby & Monterey Jack cheese blend
Garnishes: Shredded lettuce, chopped tomatoes, black olives, chopped green onion, sour cream

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1.HEAT oven to 425°F. Coat a 13 x 9-inch baking dish with no-stick cooking spray.
2.BROWN beef in large skillet over medium-high heat until cooked, stirring frequently. Drain. Stir in salsa.
3.COMBINE potato slices, sauce packet, butter and boiling water in medium bowl. Stir in milk and sour cream. Sprinkle 2 cups tortilla chip pieces in prepared dish. Pour in potato mixture. Spoon beef mixture on top. Cover with foil.
4.BAKE 30 to 35 minutes or until potatoes are fork tender. Remove foil. Combine 1 cup tortilla chips and cheese. Sprinkle over top. Bake 10 minutes uncovered to melt cheese. Let stand 5 minutes. Garnish as desired.
Yield: 4-5 servings
Prep Time: 15 min
Cook Time: 40 min

Bacon-Cheeseburger Potato Pie

1 1/2 pounds extra  lean ground beef
1/2 cup plain bread crumbs
1/4 cup finely chopped onion
1/4 cup Dickinson's® Tomato Ketchup
2 teaspoons prepared mustard
1/2 teaspoon salt
3 slices bacon
1 1/4 cups water
3 tablespoons butter
1/4 teaspoon garlic salt
3/4 cup milk
2 cups Hungry Jack® Mashed Potatoes, flakes
1 cup (4 oz.) shredded Cheddar cheese
1 medium tomato, chopped
Chopped green onions

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Preparation Directions:
1.HEAT oven to 375°F. Combine ground beef, bread crumbs, onion, ketchup, mustard and salt in medium bowl. Mix well. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake 15 minutes.
2.COOK bacon until crisp. Drain on paper towel. Cool and crumble.
3.COMBINE water, butter and garlic salt in medium saucepan. Bring to a boil. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup cheese.
4.REMOVE partially baked beef crust from oven. Pour off any drippings. Spoon potato mixture evenly into crust. Return to oven. Bake an additional 10 to 15 minutes or until beef is thoroughly cooked and potatoes are heated.
5.REMOVE pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon. Return to oven. Bake an additional 5 minutes or until cheese is melted. Remove from oven. Top with green onions. Let stand 10 minutes. Cut into wedges to serve.
Yield: 6 servings
Prep Time: 15 min
Cook Time: 35 min

Chili Cheeseburger Pie

Crisco® Original No-Stick Cooking Spray
1 pound lean ground beef
1 (10 oz.) can diced tomatoes and green chilies, drained
1 (16 oz.) can chili beans, drained
1 1/2 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin (optional)
1 1/4 cups shredded sharp Cheddar cheese, divided
1 1/4 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
3/4 cup milk
Green and red bell pepper strips

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1.HEAT oven to 400°F. Coat 9-inch pie plate with no-stick cooking spray.
2.BROWN ground beef. Drain. Add tomatoes, beans, chili powder, garlic salt and cumin. Heat through. Spoon into prepared pie plate. Layer with 1 cup cheese. Whisk pancake mix and milk in small bowl until smooth. Spread evenly over cheese. Sprinkle with remaining 1/4 cup cheese. Alternate green and red pepper strips on top in a spoke design.
3.BAKE 18 to 20 minutes or until golden brown. Allow to cool 10 to 15 minutes before serving.
Yield: 6 servings
Prep Time: 25 min
Cook Time: 20 min

Chicken Lasagna



Give your lasagna a chicken makeover.


  • 1 lb. ground chicken
  • One 16-oz. can tomatoes
  • One 6-oz. can tomato paste
  • 1-1/2 tbsp. chopped parsley
  • 1-1/2 tsp. salt
  • 1 tsp. basil
  • 6 oz. lasagna noodles
  • 16 oz.low-fat cottage cheese
  • 1 egg, beaten
  • 1/4 tsp. pepper
  • 6 oz. skim milk mozzarella, shredded
  • 1/4 cup grated Parmesan cheese

  1. Heat a nonstick frypan over medium high heat. Add ground chicken and brown, stirring, about 6 minutes. Meanwhile, put tomatoes, tomato paste, 1/2 tablespoon of the parsley, 1 teaspoon of the salt and the basil in a food processor and process 1 minute. Stir tomato mixture into ground chicken in pan and simmer over low heat for 20 minutes. While it cooks, mix the remaining tablespoon parsley, remaining 1/2 teaspoon salt, cottage cheese, egg and pepper in a small bowl.
  2. In the bottom of 2-quart shallow baking dish, spoon a little of the tomato-chicken mixture. Then make layers of the uncooked lasagna noodles, the cottage-cheese mixture, the mozzarella and parmesan. Repeat layers, saving parmesan for topping. Lasagna may be prepared ahead of time, covered and refrigerated overnight. When ready to cook, remove from refrigerator and bake in 375 degree oven for 30 minutes. Let stand 30 minutes and cut into squares. Makes 6 servings.

Mexicali Pie



Mexicali Pie

FamilyFun contributing editor Ken Haedrich has been making this spicy, Mexican-style chili baked under a thin cornbread crust for 20 years. Baked in a casserole of generous dimensions so the cornbread layer comes out no more than half as thick as the filling. A gratin dish that's about 13 inches long is perfect. In a hurry? Substitute your favorite packet of taco seasoning for the spice mix here.



  • SPICE MIX
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • FILLING
  • 1 1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups frozen corn, thawed, or 1 can (15-ounce) corn, drained
  • 2 cans (14 1/2-ounce) Mexican or chili-style diced tomatoes
  • CORN BREAD TOPPING
  • 1 cup yellow cornmeal, 1/2 cup flour, 1 1/2 tablespoons sugar
  • 2 teaspoons baking powder, 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/4 cup vegetable oil

  1. Lightly oil a shallow, 3-quart casserole dish. Combine the spice mix ingredients in a small bowl.
  2. Brown the ground beef in a large nonstick skillet, breaking it up with a wooden spoon. Use a slotted spoon to transfer the browned meat to the casserole dish. Drain all but about 3 tablespoons of the fat from the skillet.
  3. Put the pan back on the heat and sauté the onion and bell pepper for 7 to 8 minutes. Add the garlic and the spice mix, stirring all the while, then stir in the corn and tomatoes. Cover the pan and bring the mixture to a gentle boil, stirring occasionally. Stir the vegetables into the meat and level the mixture with the back of the spoon.
  4. Heat the oven to 400º. Sift the cornmeal, flour, sugar, baking powder, and salt into a medium mixing bowl. Whisk the egg, milk, and oil in a separate bowl. Add the dry mixture to the eggs and whisk until evenly blended. Pour the batter over the filling and spread it evenly with a spoon.
  5. Bake the Mexicali Pie for 22 minutes or until the topping is golden brown and a toothpick inserted into the center comes out clean. Makes 8 to 10 servings.

Taco Bean Soup


 Taco Bean Soup

"This hearty three-bean soup is very easy to fix," remarks Sharon Thompson of Hunter, Kansas. "You can add a can of green chilies if you like it hotter. I increase the amount of tomatoes and beans for large church get-togethers."
12-14 ServingsPrep: 15 min. Cook: 45 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 4 cups water
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
  • 1 jar (16 ounces) chunky salsa
  • Sour cream, shredded cheddar cheese and sliced ripe olives, optional

Directions

  • In a soup kettle, cook sausage and beef over medium heat until no
  • longer pink; drain. Add taco seasoning and mix well. Stir in the
  • water, beans, tomatoes and salsa. Bring to a boil. reduce heat;
  • simmer, uncovered, for 30 minutes or until heated through, stirring
  • occasionally. Garnish with sour cream, cheese and olives if desired.
  • Yield: 12-14 servings.