Chili Mac and Cheese

Chili Mac and Cheese

 

No one has ever become poor by giving. Anne Frank

  • 3 cups uncooked elbow macaroni, cooked according to package directions
  • 2 Tbsp oil
  • 1 lb ground beef
  • 1 cup medium-diced onion
  • 2 tsp minced garlic
  • 1 (14.5-oz) can diced tomatoes
  • 1 (8-oz) can tomato sauce
  • 1 (15-oz) canned pinto beans, drained and rinsed
  • 1 (10.75-oz) can cheddar cheese soup
  • 2 tsp dried oregano
  • 1 (4.5-oz) can chopped green chilies
  • 1 package taco seasoning
  • 2 (8-oz) packages shredded Mexican-blend cheese

Preparation:

  1. Preheat the oven to 375°F.
  2. Heat the oil in a medium-size skillet over medium-high heat. Add the ground beef, onion, and garlic. Cook until the beef is no longer pink.
  3. Drain the fat from the meat and place the mixture in a large bowl. Add the macaroni, diced tomatoes, tomato sauce, pinto beans, cheddar cheese soup, oregano, green chilies, taco seasoning, and 1 bag of the cheese. Mix together until all ingredients are well combined.
  4. Place mixture into a 2″ deep 9″ x 13″ pan. Top with remaining cheese. Bake for 45 minutes, or until the dish is bubbly and golden brown on top.

 

 

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Simple Perfect Enchiladas

This recipe is from Ree Drummond, The Pioneer Woman: https://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe0-2043114

Ingredients

For the Sauce:

  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • One 28-ounce can enchilada or Mexican red sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Meat:

  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1/2 teaspoon salt

The Rest:

  • Canola oil, for frying
  • 10 to 14 corn tortillas
  • Two 4-ounce cans diced green chilies
  • 1 cup chopped green onions
  • 1/2 cup chopped black olives
  • 3 cups grated sharp Cheddar cheese
  • Cilantro, for garnish

Directions

Watch how to make this recipe.

For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Crockpot Beef Enchiladas

Crockpot Beef Enchilada Filling

This is a very easy enchilada filling and it tastes great.  It took about 15 minutes to put together.  You can leave it cooking for three hours on high while in church and have it when you return.

Ingredients

  • 1 pound ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen or canned
  • 1 cup salsa (I used Tostitos Chunky Salsa as I had it on hand)
  • 1 (4.5-ounce) can chopped green chilies, drained (I used Ortega because that’s what I had on hand)
  • 1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
  • 1 (19-ounce) can enchilada sauce (I like old El Paso), half set aside
  • 4 9-inch flour tortillas (I used La Banderita Home Style Flour because it’s what I had)
  • 2 cups shredded Mexican blend cheese
  • 1 avocado, diced, for serving
  • 1 Roma tomato, diced, for serving
  • chopped fresh cilantro leaves
  • sour cream

** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.

 Instructions

  • In a large pot, brown ground beef and drain any excess fat.  Remove from heat.  Add to crockpot.
  • Add to crockpot: drained black beans, corn.
  • Add salsa, green chiles, taco seasoning and enchilada sauce, reserving about 1/2 cup.
  • Cook on high heat for about 3 hours.
  • When ready, you can serve it up in enchilada shells or taco shells.
  • Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.

Grandma Milne’s Homemade Swedish Meatballs

gpa

The best place to be when you’re sad is Grandpa’s lap. ~Author Unknown

Soak 1 cup of bread crumbs in 1/3 cup milk

Add:

1/4 cup minced onion, 1 lb ground beef, 1 slightly beaten egg, 1 1/2 teaspoons salt, 1/8 teaspoon pepper, 1/2 teaspoon nutmeg.  Mix together thoroughly and shape to form 1-inch balls.  Saute in 1 tablespoon butter until lightly browned.  Remove balls and add 2 teaspoons flour to drippings and blend.  Add 1 cup hot water, 1 beef bouillon cube and 1/2 cup milk and 1/2 cup sour cream.  Cook and stir over medium heat until sauce is smooth and thick.  Add meatballs, cover and simmer for 15 minutes.  Serves 6.

Grandma Milne’s Stuffed Green Peppers

g peppers

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” –J.R.R. Tolkien

This is a yummy and simple recipe for stuffed green peppers.

  • 6 green bell peppers
  • 1 pound ground beef
  • 1 small onion
  • 1/2 cup chopped celery
  • 1 can (10 1/2 oz) cream of mushroom soup
  • 1/2 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • 1 1/2 cups cooked rice
  • 1 can (10 1/2 oz) tomato soup
  • 1 (8 oz) can tomato soup

Prehat oven to 350 degrees F.  Cut tops from green peppers; discard seeds.  Cook peppers in small amount of boiling water for 5 minutes.  Drain and arrange in casserole dish.  Brown ground beef and onion.  Drain.  Add celery, cream of mushroom soup, oregano, chili powder, basil, salt, and rice.  mix well and spoon into green peppers.  Combine tomato soup and tomato sauce and pour over top.  Bake for 30 minutes.   Sprinkle cheddar cheese over tops  if you like.  Makes 6 servings.

Chili Skillet

They do not love that do not show their love. William Shakespeare

I love this recipe.   In fact, this is one of my favorite all time recipes EVER!

  • 1 tablespoon oil
  • 1/2 cup minced onion
  • 1/4 chopped green pepper
  • 1 garlic clove, pressed or minced
  • 1/2 pound lean ground beef
  • 2 teaspoons chili powder or 1 to 2 tablespoons chili seasoning mix
  • 1/2 cup tomato juice
  • 1 8-oz. can kidney beans
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 cup uncooked long-grain rice
  • 1/2 cup frozen whole kernel corn
  • 1/4 cup cup chopped or sliced black olives, if desired
  • 1/2 cup shredded Cheddar, longhorn or Monterey Jack cheese, lightly packed

Heat oil in a 10-inch skillet over medium heat.  Briefly saute onion, green pepper and garlic.  Push to side of skillet.  Add ground beef, breaking into chunks.  Saute until no longer pink.  Stir in chili powder or chili seasoning mix and cook 30 seconds.  Add tomato juice, undrained kidney beans, oregano, salt and rice.  Stir and bring to a boil.  Cover and simmer 25 minutes.  Stir in corn and olives if desired.  Cover and cook 5 more minutes.  Sprinkle cheese over top and cover just long enough to melt cheese.  Makes 2 servings.

Spaghetti Pie

“Why did you do all this for me?’ he asked. ‘I don’t deserve it. I’ve never done anything for you.’ ‘You have been my friend,’ replied Charlotte. ‘  That in itself is a tremendous thing.” –E.B. White, Charlotte’s Web

My friend Julee shared this recipe with  me.  She served it once a month to all the incoming missionaries in the North Carolina Raleigh Mission, where she serves with her husband Marc.
  1. 1 pkg Jimmy Dean Sage Sausage (you can use plain, but Sage is better).
  2. 1 onion chopped
  3. 1 clove garlic chopped (I used minced in a jar)
  4. 12 oz thin spaghetti noodles cooked
  5. 30 oz jar of Prego Traditional spaghetti sauce
  6. 6 slices provolone cheese
  7. 2 cups mozzarella cheese (shredded)
  8. 8 oz small curd cottage cheese

Cook sausage, onion and garlic together until sausage is browned. Drain fat.
Add the jar of spaghetti sauce to sausage and mix well.

Layer in a 9×13 pan: noodles, meat mixture, cottage cheese, mozzarella cheese. Layer with provolone on top.  Cook at 350 for 30 minutes. ENJOY!

Company Casserole

Capture

The price of greatness is responsibility. –Winston Churchill

I got this recipe as a newlywed and I love it.  Yes, it has cream cheese in it and yes, it has sour cream in it, but sometimes you need a little comfort food and when you do, this is a great little recipe.

  • 1 package (8 oz.) noodles
  • 1 lb. ground beef
  • 3 cans (8 oz. each) tomato sauce
  • 1 cup cottage cheese
  • 1 package (8 oz.) cream cheese
  • 1/4 cup sour cream, thick
  • 1/3 cup green onions, chopped
  • 1 tablespoon green pepper, chopped
  • 1 tablespoons butter, melted

Boil noodles in salted water for 10 minutes.  Drain.  Brown ground round beef in heavy skillet.  Stir in tomato sauce.  Remove from heat.  Combine cottage cheese, cream cheese, sour cream, green onions and green pepper.  Spread half the noodles in buttered 2 quart casserole.  Cover with cheese mixture; top with remaining noodles.  Pour melted butter over noodles.  Put beef mixture on top.  Bake at 350 degrees for 25 minutes.  Serves 6.

Bubble Up Casserole

Recipe adapted from BettyCrocker.com; photo credit bettycrocker.com/recipes/enchilada-bubble-bake

Recipe adapted from BettyCrocker

If people knew how hard I had to work to gain my mastery, it would not seem so wonderful at all. –Michelangelo

I love this recipe.  It’s so easy and you can almost make it faster than you can set the table.

Serves 6

  • 1 pound lean ground turkey (or beef)
  • 1 (10 ounce) can Old El Paso Enchilada sauce
  • 1 (8 ounce) can tomato sauce
  • 1 16 oz can Pillsbury Grand biscuits 
  • 2 cups shredded Mexican Cheese
  • Green onions
  • Sour cream
  • Black olives
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of kidney beans, drained
  • 1 4 oz. can chopped mild chilies (I like chilies so I doubled the amount)
  • optional: serve with sour cream and Scoop style Fritos

Instructions
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture.  Add chilies, drained can of kidney beans and drained can of corn.  Pour it all in a greased casserole dish and bake for 30 to 45 minutes or until biscuits are done.  Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Mexican Stuffed Shells

I got this recipe from a friend’s facebook wall:

mexican shells

Yield: 16 shells

Ingredients

1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
Yield: 16 shells