Taco-stuffed Cornbread

Taco-stuffed Cornbread

1 1/2 pounds lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 (8 1/2 ounce) packages cornbread mix
1 (15 ounce) can creamed-style corn
1 cup water
2 large eggs
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chiles
1 or 2 plum tomatoes, cut into round slices
Salsa, optional

Preheat oven to 400 degrees F. Heavily grease a 13 x 9-inch glass baking pan.

Brown ground beef in skillet; drain off fat. Stir in 1 cup water and taco seasoning mix. Bring to a boil. Reduce heat to low, stirring occasionally, and simmer for 5 to 6 minutes or until mixture slightly thickens and meat looks well seasoned.

Combine cornbread mix, creamed corn, 1 cup water and eggs in a mixing bowl. Stir well to mix everything together. Pour half of cornbread batter into glass baking dish. Layer ground beef, then cheese on top of batter. Then spread remaining batter over cheese. Top with chiles and tomatoes arranged in an attractive pattern. Bake for 40 to 45 minutes or until cornbread is golden brown and cooked through.

Serve a square of the casserole with a spoonful of salsa. Refrigerate leftovers and re-heat in a microwave until hot.

Serves 8 to 10.

Broccoli Casserole

Broccoli Casserole

Source: LindaN – Member posted 07-05-2001 11:21 AM – I made this for 4th of July yesterday and once again brought home an empty dish.

I tried this two weeks ago and it was quite good. I can see why you brought home an empty dish. As for variations, I used crushed cheese flavored crackers, added about 1/8 teaspoon each white and black pepper, a pinch of cayenne pepper and about 1 teaspoon minced garlic. I didn’t use any eggs in this dish, because I forgot to put them in (LOL)! Thanks for a really good vegetable dish. Regards, Cookin’ Dad

2 (16 ounce) packages frozen, chopped broccoli
1 medium onion, chopped*
Seasoned salt
3/4 cup mayonnaise
1 can condensed cream of mushroom soup
2 eggs
2 cups (8 ounces) sharp Cheddar cheese, shredded
1 cup Ritz crackers, crushed
1/4 cup melted butter or margarine

Preheat oven to 350 degrees F.

Cook broccoli according to package directions. Drain thoroughly. Sprinkle with seasoned salt to taste. In large bowl combine broccoli with mayonnaise, soup, eggs and cheese; blend thoroughly. Pour into greased 13 x 9 x 2-inch pan. Sprinkle with cracker crumbs and drizzle crumbs with the melted butter. Bake in 350 degree F oven for 30 minutes.

Mexican Tortilla Bake

Mexican Tortilla Bake

1 pound fresh ground chicken
1 (16 ounce) jar chunky medium salsa
8 ounces mild Cheddar cheese, shredded and divided
2 (1 1/2 ounce) boxes raisins
1/2 cup whole green olives, sliced
1 package flour tortillas
1 (16 ounce) container sour cream

Preheat oven to 375 degrees F.

Brown chicken in large skillet until thoroughly cooked. Drain. Stir in salsa, cheese, raisins, and green olives. Cook 1 minute to blend flavors, stirring constantly. Spoon about 2 tablespoons meat mixture in the middle of each tortilla. Fold and pierce the edges with a wooden pick. Bake at 375 degrees F for 10 to 15 minutes or until edges of tortilla are golden brown. Cool 1 minute. Sprinkle each with cheese. Add dollop of sour cream and serve.

Chili Casserole

Chili Casserole

1 (6 ounce) box chicken flavor stuffing mix (with separate
seasoning packet inside)
1/2 cup hot water
1/2 pound lean ground beef
1 small onion, chopped
1 (15 ounce) can chili with beans
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
1/2 cup thawed frozen sweet corn
1/4 cup sliced black olives
Sour cream for garnish (optional)

Preheat the oven to 350 degrees F.

In a greased 2-quart casserole, combine the stuffing mix, stuffing seasoning packet and water. Press evenly into the bottom of the casserole; set aside.

In a large skillet, brown the ground beef and onion over medium-high heat. Remove from heat. Stir in the chile, 1 cup of the cheese, the corn and olives. Spoon over the stuffing in the casserole. Bake for 25 minutes or until heated through.

Serve topped with the remaining 1/2 cup cheese and dollops of sour cream, if desired.

Yields 4 servings.

Chipotle Chicken And Bell Pepper Casserole

Chipotle Chicken And Bell Pepper Casserole

Yield: 12 servings

The chicken has to marinate overnight, so plan accordingly.

1 (7 ounce) can chipotle chiles in adobo, chiles
stemmed and seeded, adobo reserved
1 tablespoon ancho chili powder
12 whole chicken breasts (skin on or removed) or
your favorite part of the chicken
Salt and freshly ground pepper
3 tablespoons olive oil
1 large onion, cut into 1/2-inch dice
1 green bell pepper, cut into 1/2-inch dice
2 red bell peppers
1 1/2 cups fat-free chicken stock or canned low-sodium broth
1 pound tomatillos, husked, washed and coarsely chopped
1 large tomato, coarsely chopped
2 large garlic cloves, minced
1/4 teaspoon cayenne pepper
6 scallions, thinly sliced
1 cup chopped cilantro leaves

In a food processor, puree the chipotles and adobo until smooth. Put the chicken breasts on a large rimmed baking sheet and season with salt and pepper. Coat the legs thoroughly with the puree. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F.

In a large skillet, heat 1 tablespoon of the oil until shimmering. Add 4 of the chicken breasts to the skillet, skin side down, and brown over moderate heat, about 4 minutes per side. Transfer to a large rimmed baking sheet. Wipe out the skillet and repeat with the remaining oil and chicken breasts. Wipe out the skillet again.

Spray the skillet with cooking spray (olive oil spray) in a large skillet. Add the onion and green pepper and cook over moderately low heat until lightly browned, about 15 minutes.

Meanwhile, roast the red peppers directly over a gas burner or under a preheated broiler, turning occasionally, until charred all over. Transfer the peppers to a plate and let stand for 10 minutes. Discard the charred skin, stems and seeds and cut the red peppers into 1/2-inch dice.

Add the chicken stock to the onion and green pepper and simmer over moderate heat for 5 minutes. Add the tomatillos, tomato, garlic, cayenne and the roasted red peppers and simmer over moderate heat for 10 minutes.

Season the sauce with salt and pepper and pour into 2 large baking dishes. Set the chicken breasts/or favorite parts on top of the sauce, skin side up. Bake for about 25 minutes, or until the chicken is deeply browned and cooked through. Scatter the scallions and cilantro over the chicken and serve.

Make ahead: The chicken can marinate for up to 2 days. The onion and pepper sauce can be refrigerated for up to 2 days.

Rhubarb Pork Chop Casserole

Rhubarb Pork Chop Casserole

Servings: 4

4 (3/4-inch thick) pork loin chops
1 tablespoon vegetable oil
Salt and pepper to taste
3 cups soft bread crumbs
3 cups sliced fresh or frozen rhubarb, 1-inch pieces
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon

In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter.

Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13 x 9-inch baking dish.

Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done.

Western Meal-in-one

Western Meal-in-one

1 pound ground beef
1 tablespoon vegetable oil
1 clove garlic, minced
1 teaspoon salt
1 large onion, chopped
1 green bell pepper, chopped
1 teaspoon chili powder
1 can tomatoes
1 can kidney beans, undrained
3/4 cup uncooked rice
Tomato juice (optional)
1/4 cup chopped ripe olives
3/4 cup grated Cheddar cheese

Brown ground meat in oil until crumbly. Add garlic, salt, onion, green bell pepper and chili powder. Saut? for 5 minutes or until vegetables are limp. Mix in tomatoes, kidney beans and rice. Add a little water or tomato juice as needed. Turn into a greased 2-quart casserole. Bake, covered, at 350 degrees F for 45 minutes.

Sprinkle with olives and cheese. Uncover. Bake 15 minutes longer or until cheese is melted.

Serves 8.

Mock Oyster Casserole

Mock Oyster Casserole

1 medium eggplant
1/2 cup (1 stick) butter or margarine
1 1/2 cups Ritz cracker crumbs
1 egg, beaten
1 (6 1/2 ounce) can minced clams, drained (reserve liquid)
Salt, pepper and Tabasco sauce to taste

Peel eggplant; cut into 1-inch cubes and parboil 3 minutes. Drain well; set aside.

Melt butter and add Ritz crackers; mix well. Reserve 1/3 cup cracker crumb mixture for topping.

Gently mix beaten eggs, drained clams and eggplant. Add crumbs, salt, pepper and Tabasco sauce. Add just enough clam liquid to make quite moist, but not soupy. Pour into buttered casserole. Top with remaining crumbs and bake at 350 degrees F for 45 minutes.

Chicken Nugget Casserole

Chicken Nugget Casserole

1 (12 1/2 ounce) package frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 (26.5 ounce) jar spaghetti sauce
1 cup (4 ounce) mozzarella cheese, shredded
1 teaspoon Italian seasoning

Place chicken nuggets in a greased 11 x 7 x 2-inch baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350 degrees F for 30 to 35 minutes or until chicken is heated through and cheese is melted.

Yields 4 to 6 servings.

Cabbage Rolls

Cabbage Rolls

1 pound ground beef or turkey
1 large onion, chopped
1 cup bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 egg, slightly beaten with 1/2 cup water
2 cups tomato juice
6 large cabbage leaves

Mix ground beef or turkey, onion, bread crumbs, salt, pepper and egg-water mixture. Soften cabbage leaves in boiling water. Press meat mixture into 6 rolls. Place each roll on a leaf. Roll up. Place in a Dutch oven, seam side down. Pour tomato juice over all. Bring to a boil. Turn down heat and simmer for 1 hour.