Mexican Layered Casserole From Recipe.com

Ingredients
1 pound
lean (at least 80%) ground beef
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1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
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4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
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1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
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Shredded lettuce, if desired
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Additional Old El Paso® Thick 'n Chunky salsa, if desired
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Directions

1.

Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.

3.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Tips:

For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.

Nutrition information

Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet

Fiesta Taco Casserole From Recipe com

Ingredients
1 pound
lean (at least 80%) ground beef
see savings
1 can
(15 to 16 ounces) spicy chili beans in sauce, undrained
1 cup
Old El Paso® Thick 'n Chunky salsa
2 cups
coarsely broken tortilla chips
see savings
　
4 medium
green onions, sliced (1/4 cup)
1 medium
tomato, chopped (3/4 cup)
see savings
　
1 cup
shredded cheddar or Monterey Jack cheese (4 ounces)
Tortilla chips, if desired
see savings
　
Shredded lettuce, if desired
see savings
　
Additional Old El Paso® Thick 'n Chunky salsa, if desired
add ingredients to list

Directions

1.

Heat oven to 350 degrees Fahrenheit. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

2.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato, and cheese.

3.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Tips:

For 19 grams of fat and 470 calories per serving, use ground turkey breast and reduced-fat cheddar cheese. Enjoy this family-pleasin' casserole with a tossed salad with cut-up avocado and cornbread with honey and butter.

Nutrition information

Per serving: 1 Serving: Calories 530 (Calories from Fat 250), Total Fat 27g (Saturated Fat 11g, Trans Fat 1g), Cholesterol 100mg; Sodium 1540mg; Total Carbohydrate 36g (Dietary Fiber 7g, Sugars 7g), Protein 35g; Percent Daily Value: Vitamin A 15.00%; Vitamin C 8.00%; Calcium 25.00%; Iron 30.00%; Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat; Carbohydrate Choices: 2 1/2 Percent Daily Values are based on a 2,000 calorie diet

7 Layer Meatless Tortilla Pie From Recipe com

Ingredients
2 cans
(about 15 ounces each) pinto beans , rinsed and drained
1 cup
Pace® Picante Sauce
1/4 tsp.
garlic powder or 1 clove garlic, minced
2 tbsp.
chopped fresh cilantro leaves
1 can
(about 15 ounces) black beans , rinsed and drained
1
small tomato, chopped (about 1/2 cup)
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7
flour tortillas (8-inch)
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8 oz.
shredded Cheddar cheese (about 2 cups)
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Directions

1.

Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder.

2.

Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.

3.

Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.

4.

Bake at 400 degrees F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.

Baked Chicken Fajitas From Chef In Training

Ingredients

　
1 lb. boneless, skinless chicken breasts cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion sliced
1 large green bell pepper seeded and sliced
2 Tbsp. vegetable oil
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
flour tortillas
Instructions
Preheat the oven to 400 degrees. Grease a 9x13 baking dish.
In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
In a small bowl combine the oil and spices.
Drizzle the spice mixture over the chicken and toss to coat. Dump into greased 9x13 pan and spread evenly across pan.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings

Penne Pasta Bake From Chef In Training

PENNE PASTA BAKE

1 lb lean ground beef
1/2 medium yellow onion
3 cloves garlic
16 oz. penne pasta
2 (26 oz) marinara sauce jars
6 slices provolone cheese
6 oz. shredded mozzarella cheese
16 oz. sour cream

Bring a large pot of lightly salted water to a boil.
Add penne pasta and cook until done (about 12 minutes) then drain.
In a large skillit, brown diced onion, 3 cloves of minced garlic and ground beef over MEDIUM heat. Add spaghetti sauce and warm through.
Preheat oven to 350 F. Lightly oil or spray a 9×13 baking dish.
Layer as follows; 1/2 pasta, 16 oz sour cream, 6 slices of provolone cheese, 1/2 sauce mixture, remaining pasta, remaining sauce mixture, 6 oz shredded mozzarella cheese.
Bake 35 minutes at 350 F or until cheese melts

Overnight Blueberry French Toast From Chef In Training

OVERNIGHT BLUEBERRY FRENCH TOAST
Found recipe on: Real Mom Kitchen

French Toast:

12 slices bread, cut into cubes (french or Texas toast work well. I prefer Texas Toast.)
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
1/3 cup maple syrup
2 cups milk (I use 1 cup milk and 1 cup cream)

Syrup:

1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup blueberries (fresh or frozen)
1 Tablespoon butter

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan.
Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.
Top with remaining bread cubes.
Mix together eggs, milk, and syrup.
Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.
Bake covered with foil at 350 degrees for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.

Serves 8.

Sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.

French Bread From Chef In Training

Ingredients ( yields two loafs)
7 cups flour divided
3 cups warm water
1/3 cup sugar
2 tsp. salt
1 1/2 packages yeast Instructions
Mix 3 and 1/2 cups flour with all ingredients. Let sit one hour.
Add remaining 3 and 1/2 cups flour (one at a time) and knead till dough forms a ball (dough sticky).
Cover with a damp cloth for 30 minutes.
Divide and shape into 2 oblong loaves (long and narrow). Place on greased cookie sheet. Slit top with scissors 1/2 down diagonally.
Paint top with slightly beaten egg whites. Let sit for 8-10 minutes.
Bake at 375 degrees F for about 30 minutes