Green Chile Pasta Casserole

Green Chile Pasta Casserole

By Celeste Giron

8 oz. bow tie pasta
1-pound ground beef
1- 16 oz. bottle of El Pinto green chile sauce
1-16 oz. carton of sour cream

Cook the pasta according to package directions. Brown and season the ground beef in a large skillet on the stove. Stir in the green chile sauce and sour cream. Add the drained pasta and stir. Warm through and serve.

* the chile sauce come in mild to hot; use the one you like best

Chili

Chili

By Celeste Giron


2 lb. ground beef
1 lg. onion, chopped
1 large can tomatoes (28oz)
2 cans tomato sauce
2 cans (15 oz.) beans, drained
3 T. Worcestershire sauce
1 ½ c. water
3 cloves garlic, minced
1 beef bouillon cube
1 tsp. crushed red pepper
2 bay leaves
1 T. chili powder
1 tsp. each of: ground coriander, ground cumin, thyme leaves, oregano leaves and dry basil.


Cook beef in a large pot until brown. Add onion and cook until soft. Stir in tomatoes and the rest of the ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, until chili is thick and flavors are well bended (about 2 hours). Remove bay leaves. Pour into bowls and pass shredded cheese, sour cream and sliced green onions to top with as desired.

Sweet and Sour Meat Balls

Sweet and Sour Meatballs

By Celeste Giron


1½ lb. ground beef
2/3 c. cracker crumbs
1/3 c. minced onion
1 egg
1½ tsp. salt
Pepper to taste

Mix thoroughly and shape into meatballs. I like to brown them in the oven. It is less messy and more uniformly brown. Bake at 350 degrees until brown and cooked through. Remove from oven.

In large frying pan mix:

½ c. brown sugar
1 Tbsp. soy sauce
1/3 c. vinegar
1 (13 ½ oz.) can pineapple tidbits, drained. Put the juice in now and save pineapple for later.
2 Tbsp. cornstarch Mix the cornstarch with the pineapple liquid before combining with the rest.
( I usually double the sauce part because I like more sauce)
Cook over medium heat, stirring constantly until the mixture thickens and boils. Add meatballs, pineapple tidbits and 1/3 c. chopped green pepper. Heat through. Serve with rice

Scrumptious Cream Cheese Casserole

Scrumptioue Cream Cheese Casserole

By Kinder Giron

22oz package of shell noodles
1 cup Sour Cream
8oz brick Cream Cheese (softened)
1/2 cup finely chopped onion
1 minced garlic clove
1-1 1/2 lbs ground beef
16oz can tomato sauce
1tsp oregano
1/4 cup Parmesan cheese
1/4 tsp allspice
1tsp salt
pepper to taste
shredded cheddar cheese

Cook noodles according to package and set aside

Bear sour cream and cream cheese together. Stir in onions and garlic. Set aside

Brown ground beef and drain. Stir in tomato sauce, oregano, Parmesan cheese, allspice salt and pepper. Simmer 10 minutes

In baking dish layer 1/2 cooked noodles then 1/2 sour cream mixture and 1/2 beef mixture and then cheese. Repeat.

Bake at 350 for 30-45 minutes.

Enjoy!

Three Bean Bake

THREE BEAN BAKE

By Valerie Butterfield


1 lb ground beef
1 c onions chopped
Brown & drain.
8 strips bacon-fried & crumbled
1 can pork & beans (15oz)
1 cans dark kidney beans (15oz)
1 cans butter beans (15oz)
1 cups ketchup
1/2 c brown sugar
2 Tbsp vinegar
1 tsp salt & pepper

Mix & bake at 300 degrees for 2 hours
or crockpot on low for 4-6hrs or high for
3 hrs.

Cook them until they are as thick
or as runny as you'd like.

Tijuana Torte

Tijuana Torte

By Grandma Butterfield

1 lb ground beef
1 onion chopped
1 (15 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (4oz0 can diced green chilies
1 pkg taco seasoning mix
1 (14 oz) can of corn
6 to 8 flour tortillas
1 lb cheddar cheese grated
garnish with sour cream

Brown hamburger with onion in a skillet, drain excess fat. Add tomatoes, tomato sauce, chilies, seasoning mix and corn. Simmer 10 minutes. In a 9 by 13 baking dish, layer tortillas, meat mixture and cheese, lasagna style. Bake at 350*, 20 minutes or until cheese is bubbly. Top with sour cream.

Beef Taco Skillet

Beef taco skillet

By Karen Butterfield

prep time 5 min
cook time 20 minutes



1 lb ground beef
1 can tomato soup
1/2 cup slasa
1/2 cup water
6 flour or corn tortillas (6"), cut into 1'" pieces
1/2 cup shredded cheddar or mexican blend cheese


1. Cook beef in 10" skillet until well browned, stirring to break up meat. Drain off fat.
2. Stir in soup salsa, water and tortillas. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir. top with cheese.