Recipes
Mini Baked Steak Burritos
Chili Casserole with Cornbread
Scalloped Chicken and Potatoes
| 2 | tablespoons butter or margarine |
| 1 | lb boneless beef sirloin tip steak, cut into thin bite-size strips |
| 1 | box (14.67 oz) Old El Paso® fajita dinner kit |
| 1 | can (16 oz) Old El Paso® refried beans |
| 1 1/2 | cups shredded Cheddar cheese (6 oz) |
| 3 | medium green onions, thinly sliced |
| 1 | cup shredded Mexican cheese blend (4 oz) |
| 1. | Heat oven to 400°F. In 10-inch nonstick skillet, melt butter over medium heat. Stir in beef; sprinkle with seasoning mix (from dinner kit). Cook 10 to 12 minutes, stirring occasionally, until desired beef doneness; drain. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice. |
| 2. | Spread beans over each tortilla (from dinner kit) to within 1/4 inch of edges. Top with beef, Cheddar cheese and onions. Roll up, folding in sides. Place seam sides down in ungreased 13x9-inch (3-quart) glass baking dish. Pour fajita sauce (from dinner kit) on top. Sprinkle with Mexican cheese blend. |
| 3. | Bake 15 to 20 minutes or until burritos are hot and cheese is melted. |
Chili Casserole with Cornbread
| 1 | lb lean (at least 80%) ground beef |
| 1 | jar (16 oz) Old El Paso® Thick 'n Chunky salsa |
| 2 | cups Progresso® dark red kidney beans (from 19-oz can), drained |
| 1 | can (14.5 oz) diced peeled tomatoes, undrained |
| 1 1/2 | cups Green Giant ® Valley Fresh Steamers™ Niblets® frozen corn |
| 3 | teaspoons chili powder |
| 1 | teaspoon ground cumin |
| 1 | pouch (6.5 oz) Betty Crocker® cornbread & muffin mix |
| 1/3 | cup milk |
| 1/3 | cup shredded Cheddar cheese |
| 1 |
| tablespoon sliced green onion |
| 1. | Heat oven to 400°F. In 12-inch skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. |
| 2. | Meanwhile, make cornbread as directed on pouch, using milk. Spoon cornbread batter around outside edge of ungreased 12x8-inch (2-quart) glass baking dish. Spoon hot beef mixture into center. (Casserole will be full.) |
| 3. | Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onion just before serving. |
Scalloped Chicken and Potatoes
| 1 | box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix |
| 2 1/4 | cups boiling water |
| 3/4 | cup half-and-half or whole milk |
| 3 | cups cubed cooked chicken |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen sweet peas |
| 1 | can (8 oz) Green Giant® mushroom pieces and stems, drained |
| 1/2 | cup Progresso® plain bread crumbs |
| 1/4 | cup butter or margarine, melted |
| 1 | tablespoon chopped fresh parsley |
| 1. | Heat oven to 450°F. In ungreased 2-quart casserole, mix uncooked potatoes, sauce mix, boiling water, half-and-half, chicken, peas and mushrooms. |
| 2. | Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender. |
| 3. | In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown. |
YUM.. all of these sounds very good!! Love you my sister!!
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