Friday, March 27, 2009

Spicy Beef N' Corn Casserole

When I made this, I added a bit more rice than it called for and it made it too dry and hubby said it have way too much rice.. LOL!! But otherwise it was really good. It had just the right amount of spice for me but if your not big on spicy dishes then cut back on the cayenne pepper.

Spicy Beef N' Corn Casserole

Shared By Teresa on Her Week

1/2 cup uncooked regular long-grain white rice
1 1/3 cups water
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion (1 medium)
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 can (15.5 oz) red beans, drained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 tablespoon Worcestershire sauce
1/2 teaspoon ground red pepper (cayenne)
1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1. Heat oven to 375°F. Cook rice in water as directed on package, omitting butter and salt.

2. Meanwhile, in 12-inch skillet, cook beef, onion, bell pepper and celery over medium-high heat 6 to 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cooked rice, red beans, tomatoes, corn, Worcestershire sauce and red pepper. Simmer 3 to 5 minutes, stirring occasionally, until hot. Spoon into 2-quart casserole.

3. Remove dough from can; do not unroll. Cut into 1-inch slices. Cut each slice in half; place cut side down around edge of casserole.

4. Bake 25 to 30 minutes or until bubbly and golden brown

Italian Mac

I pulled this recipe from the Miserly Mom's website. After my husband lost his job when Circuit City closed I had to take a different approach to cooking and shopping. So a lot of the recipes you will see me post now will be very frugal recipes with few ingredients. But only if they are good enough for us to eat again. This one is already on my menu plan for this week.

Italian Mac Recipe

from: Miserly Mom's

Very inexpensive, makes a large batch, freezes well and takes hardly any time to make! For my family of 3 we eat one meal, leftover lunch for husband, and still have half a pan to freeze for another meal!

2 boxes Mac & Cheese (store brand 2@.89)
1lb hamburger (on sale @ .89/lb)
1 small onion diced (unsure of price)
1/2 green pepper diced (unsure of price)
1 16oz can spaghetti sauce (store brand meat flavor @ .89)
1 package (2 cups) mozzarella ( store brand 1.50 on sale)

Make mac&cheese according to package directions.
Brown hamburger, onion, and pepper. Drain and add spaghetti sauce.
In a 9x13 baking dish layer hamburger mixture, then mac &cheese, then mozzarella. (I use a 1 cup measuring cup and spread it out evenly). End layers with a cheese layer.
Everything is already cooked so bake at 350 until cheese is as melted or browned as your family prefers. Serve with Salad (or we do green beans).

Tuesday, March 3, 2009

Quick and Easy Enchilada's

Oh my! This were a choice from the recipe challenge group and I've tried a lot of Enchilada type recipes like this one but this one is the best so far, These were so yummy!!!!!
Quick and Easy Chicken Enchiladas
From: Karen's Week on Recipe Fanatics
1 can refried beans
10 flour tortillas
1 can cream of chicken soup
½ cup sour cream
1 rotisserie chicken, meat pulled and shredded (I used cooked chicken breast)
8 oz Monterey Jack Cheese, grated
1 can enchilada sauce

Spread 2 tablespoons beans on each tortilla. Combine soup, sour cream, and chicken. Spoon ½ cup down the center of each tortilla; top with 2 tablespoons cheese. Roll up; place seam side down in sprayed 9 x 13 baking dish. Pour enchilada sauce over top; sprinkle with remaining cheese. Bake uncovered at 350 for 35 minutes until heated through