The Cookbook


Thursday, September 16, 2010


Tamale Pie

2 lg. onions, chopped

1 green bell pepper

1 T. oil & 1 T. oleo

1 No. 2 can whole tomatoes & juice

1 No. 2 can whole kernel corn

2 No. 2 cans chili

18 hot tamales

1 C. grated cheese

  • Saute onions and green pepper in oil and oleo. Add tomatoes and juice, corn and chili. Let chili mixture simmer until it thickens.
  • In a large casserole, place a layer of hot tamales alternating with chili mixture until casserole is ¾ full.
  • Bake in 350º oven for 20 minutes. Remove from oven, sprinkle grated cheese over the top, return to oven until cheese is melted. Serves 10

Bean & Beef Enchilada Casserole

½ lb. lean ground beef

½ C. chopped onion

1 tsp. chili powder

½ tsp. ground cumin

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

1 (4 oz.) can diced green chili peppers

1 (8 oz.) carton dairy sour cream or light sour cream

2 T. flour

¼ tsp. garlic powder

8 (6”) corn tortillas

1 (10 oz.) can enchilada sauce or one 10.5 oz. can tomato puree

1 C. shredded cheddar cheese (4 oz.)

  • In a large skillet cook the ground beef, onion, chili powder and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
  • In a small mixing bowl stir together sour cream, flour and garlic powder until combined; set aside.
  • Place half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap, chill in refrigerator for up to 24 hours.
  • To serve: Preheat oven to 350º. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover, sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Mexican Beef & Bean Casserole

1 lb. ground beef

2 cans pinto beans, drained (or cooked dried beans)

1 (8 oz.) can tomato sauce

½ C. salsa

1 tsp. chili powder

1 C. cheddar cheese

  • Cook beef in skillet until brown, then drain.
  • Mix beef, beans, tomato sauce, salsa and chili powder. Place into a 9x13 pan.
  • Sprinkle with cheese.
  • Bake at 350º for 25 to 30 minutes or until heated through.
  • It’s good served with tortilla chips and salad, but you could also serve this with tortillas and use it more like a filling.

Lynn’s Kitchen Adventures

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