Mexican Lasagna

This is soooo yummy. It kind of has the flavor of
tamales meets enchiladas, lasagna style.
…So if you dig those, then you’re going to want to try this.
I just had leftovers for lunch and it' was just as good reheated. YUM!

• 1 lb. ground beef
• 1 medium onion, chopped
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1 can black beans, rinsed and drained
• 8 oz. can tomato sauce
• 8 oz. sour cream
• 8 oz. cottage cheese
• 4.25 oz. can chopped green chiles
• 1 cup grated cheddar cheese
• 1 bag corn tortilla chips

Preheat oven to 350*

Brown the ground beef and onion until beef is cooked through. Add garlic powder, salt, black beans and tomato sauce. Simmer for 5 minutes.

Combine the sour cream, cottage cheese and green chiles. Set aside.

Lightly spray an 8x8 baking dish with no-stick spray, then put a layer of chips at the bottom (you could just as easily use corn tortillas for this step) of the pan. Then put half of the meat mixture, then half of the sour cream mixture and half of the cheese. Repeat layers.

Top with crushed chips and bake for about 35-40 minutes or until it’s all bubbly and heated through.

Let it sit for a few minutes to cool. Serve with a side salad and/or corn!

{{This recipe is fantastic to freeze. I usually double the recipe and freeze one! Just assemble (don’t bake it), cover tightly and freeze. Thaw in the fridge overnight and bake as directed.}}

Cheesy Chicken and Veggie Casserole

This casserole is super easy to throw together and it has a ton of flavor!
I love the cheesy-ness with the veggies and the green chiles in the tomatoes are delish!
This is a great one dish meal for a busy weeknight!

• 3 cups chopped cooked chicken
• 1 (14 oz) pkg frozen broccoli florets
• 2 cups cooked white rice
• 1-1/2 cups frozen peas
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can condensed cheese soup
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1/2 cup milk
• 1/4-1/2 tsp. crushed red pepper flakes (opt.)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup crushed ritz crackers

Preheat oven to 350*. Place chicken in the bottom of an ungreased 9x13 baking pan. In a large bowl, combine broccoli, cooked rice and peas. Spread mixture over chicken.
In a medium bowl, combine chicken soup, cheese soup, tomatoes, milk and red pepper flakes (if desired). Stir in 1/4 cup of each of the cheeses. Pour mixture over broccoli. Sprinkle with crushed crackers and the remaining cheeses.
Bake, uncovered, for 40-50 minutes or until heated through. (if the cheese starts to get too browned, cover with foil for remaining cook time)
{got a smaller family, or don't want so much leftover? use two 8x8 pans, and freeze one for later! bake for 30-35 minutes.}

PW’s Chicken Spaghetti

(with a few of my changes… you can view the original recipe here.)

**pardon this yucky picture… i couldn’t find my real camera so i used my cell phone’s… :)

• 2 cups Cooked Chicken
• 3 cups Dry Whole Grain Thin Spaghetti, Broken Into Two Inch Pieces (my pasta box contained 13.25 oz. i didn’t use the whole box)
• 1can Cream Of Mushroom Soup
• 1 can Cream Of Chicken Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/2 cup Finely Diced Red Pepper
• 1/2 cup Finely Diced Onion
• 1 cup Asparagus, chopped into 1 inch lengths
• 2 cups Low-Sodium Chicken Broth
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Cook chicken (i used 3 small breasts) and shred or cube. Cook spaghetti in same chicken water until very al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Cheesy Beef Casserole

{We also call this casserole "Faux Lasagne" or "Lasagne Casserole"}

1 1/2 lbs. ground beef

1 medium onion, chopped

1 tsp. salt

1/8 tsp. pepper

2 (8 oz.) cans tomato sauce

1 cup cottage cheese

1 (8 oz.) pkg cream cheese, softened

1/4 cup sour cream

1/3 cup red pepper, diced

1/3 cup chopped green onion

16 oz. pkg. pasta, cooked and drained (I used cut ziti, but any tubular pasta would work)
1 cup shredded mozzerella cheese

Combine ground beef and onion in skillet and cook until beef is browned. Add salt, pepper, and pasta sauce and simmer slowly while preparing remaining ingredients. Combine cottage cheese, cream cheese, sour cream, red pepper, and green onion.

Place half of the noodles in bottom of a greased 9x13 casserole pan. Top with cheese mixture, then remaining noodles. Pour meat/sauce mixture over the top evenly. Bake at 350* for 30 minutes. For last 10 minutes of baking time, sprinkle mozzerella cheese over top of casserole so that the cheese will melt. Mmm!

Black Bean & Chicken Enchiladas

Enchilada filling:

3 chicken breasts, cooked and shredded

1 (15 oz.) can black beans, rinsed and drained

1/2 cup shredded cheddar cheese

1/2 cup salsa

1/4 cup sour cream

Sauce:

3/4 cup salsa

1/4 cup sour cream

2 tbsp. chopped fresh cilantro

 

1/4 c. shredded cheddar cheese

8 flour tortillas

Heat oven to 350*. Spray a 9x13 casserole dish with no stick spray. Mix all of the filling ingredients in a medium bowl. Place 1/2 cup of mixture down the center of each tortilla and roll up. Place seam side down, in casserole dish. Mix sauce ingredients. Spoon over enchiladas evenly. Sprinkle with remaining cheese. Cover and back 30-35 minutes until filling is hot and cheese is melted.

Grandma Ballif's Cheesy Potatoes

10 Large Red Potatoes - peeled and boiled to fork tender
1/3 cup melted butter
2 cans cream of chicken soup
2 cups sour cream
2 cups milk
1/3 cup scallions (green onions), finely chopped
1 1/2 cups sharp cheddar cheese

Topping:
1 1/2 cups corn flakes
1/4 cup melted butter
1/3 cup parmesan cheese
Combine all of the topping ingredients in a bowl, and set aside.

Cool boiled potatoes, cut into slices or small chunks (whichever you prefer). Combine butter, soup, sour cream, milk, scallions, and cheese. Mix together. Stir in potatoes. Pour into a large baking pan (9x13 or 10x14) and add topping. Bake at 350* for 30 minutes.

Time saver:
You can use a 2 lb. bag of frozen hash brown potatoes (shredded or cubed). Let thaw completely and substitute for the large red potatoes. Bake at 350* for 45 minutes.

These are seriously the best cheesy/funeral potatoes ever. :) You won't regret trying this one!