Dorito Casserole

1 lb Hamburger
1 package Taco Seasoning
1 small onion; chopped
1 can diced green chiles; drained
1 can fiesta nacho cheese soup
1 bag Doritos; crushed
1 bag (8oz) shredded cheese
1 can cream of celery soup

* Brown hamburger and onion; drain

* Add taco seasoning and use following directions on package

* In a large casserole dish, layer bottom of pan with 1/2 bag of doritos. Set other half aside

* In a large bowl combine taco seasoned beef and onion, can of chiles, can of nacho cheese soup and cream of celery soup. Mix well.

* Top layer of doritos with beef mixture.

* Layer with remaining half of doritos

* Top with bag of cheese

* Bake until cheese is melted.

White Chicken Enchiladas

Recipe By: The Pioneer Woman

White Chicken Enchiladas

Added by Ree on November 8, 2009 in Casseroles, Main Courses

Prep Time 45 Minutes Cook Time 30 Minutes

Servings 6

Difficulty Intermediate

Ingredients

• 2-½ cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• ½ cups Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-½ cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed.

Everything Lo Mein

Ingredients....

Sauce:
*3 rounded Tbsp Hoisin Sauce
*3 Tbsp Dark Soy Sauce
*3 Tbsp Water
*2 tsp Hot Sauce

Everything Lo Mein:
*1lb Spaghetti
*Salt
*1/4c vegetable oil, divided
*2 large eggs, beaten
*3 chicken breast cutlets, thinly sliced into strips
*3 thin cut pork chops, thinly sliced into strips
*Black Pepper
*2 tsp ground coriander
*4 cloves of garlic, finely chopped
*6 scallions, cut into 3-inch lengths then sliced lengthwise
*1/2lb shiitake mushrooms, chopped
*2c fresh bean sprouts

Directions:

1. Mix together sauce ingredients and reserve.

2. Bring pasta water to a boil, salt water and cook spaghetti to al dente.

3. While pasta cooks, heat a tablespoon of vegetable oil in a large, non-stick skillet over high heat. When oil ripples, add beaten eggs and scramble them to light golden brown, remove and reserve.

4. Season the meat with salt, pepper and coriander. Heat the remaining vegetable oil to a ripple, then add meat and stir-fry 4 minutes, push meat to the side and add garlic and veggies. Stir-fry veggies 2 minutes, then drain and add pasta and eggs back to skillet. Pour sauce over the spaghetti and toss to combine. Turn off pan. Toss 30 seconds and let the liquids absorb.

Recipe by: Rachel Ray

Chunky Chicken Chili

Ingredients:

* 1 stick of butter, divided
* 2lbs boneless skinless chicken breasts, cubed into 1/2in pieces
* 1/4 c all purpose flour
* 1 large onion, chopped
* 1/4 c red pepper, diced
* 1/4 c green pepper, diced
* 2c chicken stock
* 1c heavy cream
* 2 Tbsp chili powder
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp cayenne pepper
* 1 Tbsp cracked black pepper
* 1 Tbsp kosher salt
* 2 cans (14oz ea) cannelini beans, drained
* 2 cans (4oz) mild green chiles
* 1/2c sour cream


1. In a large Dutch oven, melt 4 Tbsp butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.

2. Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannelini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream.


Recipe by: Aaron McCargo Jr.

Stroganoff Casserole

Ingredients:

* 1pkg (16oz) Egg Noodles
* 2 cans Cream of Mushroom Soup
* 1 container (8 oz) sour cream
* 1/2 c of milk or half N half
* 1lb ground beef
* 2 cans (6oz each) sliced mushrooms, undrained
* 1pkg (8oz) cream cheese
* 1 pkg gravy mix

1. Preheat oven to 350. Cook noodles according to package directions in a dutch oven. Drain and return to pan.

2. Add mushroom soup, sour cream & milk to noodles; stir to combine. Cover and keep warm.

3. Brown ground beef in skillet over medium-high heat until no longer pink, stirring to seperate. Drain fat from skillet.

4. Add mushrooms, cream cheese & gravy mix to ground beef; blend well. Combine with noodle mix in Dutch oven; stir until well blended. Bake 30 minutes or until heated through.

Country Scramble

Ingredients:

* 18 eggs

* 1 lb ground sausage

* 1 pkg frozen cubed hash browns

* 1 c milk

1. Brown sausage then remove from pan. Leave drippings in the pan.

2. Cook hash browns in the sausage drippings until browned.

3. Whisk eggs with the cup of milk. Then pour eggs over hash browns and add sausage. Cook until eggs are done.

Gravy Baked Pork Chops

Ingredients:

*4 - 5 pork chops
*salt and pepper to taste
*1 Tbsp butter
*3/4 c milk
*1/2 c water
*1/2 pkg dry onion soup mix
*1 can condensed cream of mushroom soup

1. Preheat oven to 350 F

2. Season pork chops with salt and pepper. Melt the butter in a large skillet over medium heat. Saute' the pork chops in the butter about 5 minutes per side.

3. In a separate bowl, combine the milk, water, soup mix & soup. Place the pork chops in a 9x13in baking dish and pour the soup mixture over the chops.

4. Bake @ 350 F for 45 minutes.

Beef-Stuffed Potatoes

Ingredients:

*6 medium baking potatoes
*1lb ground beef
*2 Tbsp chopped onion
*1/3 c sour cream
*1 can (4 oz) chopped chilies
*3 Tbsp butter
*1 Tbsp Worcestershire sauce
*1 tsp salt
*1/2 tsp garlic powder
*1/2 tsp chili powder
*3/4 cup shredded cheddar cheese

1. Bake Potatoes @375 F for 1 hour or until tender. Cool.
Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain.

2. Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl.
Add the sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat.
Stir in meat mixture until combined.
Stuff into potato shells.

3. Place on an ungreased baking sheet.
Sprinkle with cheese.
Bake @ 350F for 10-15 minutes or until heated through.

BBQ Buckets

Ingredients:

*2lb ground beef
*3/4 c BBQ sauce
*2 tubes refrigerated biscuits
*Shredded Cheese

1. Brown ground beef on medium heat; drain.
Add BBQ sauce and set aside.

2. Place biscuits in ungreased muffin pans, pressing dough up sides of each cup.
Spoon meat mixture into each cup and sprinkle with cheese.

3. Bake @ 400 degrees 15-20 minutes or until biscuits look browned.

Mexican Lasagna

Ingredients:

*1lb ground beef
*2 cups spaghetti sauce
*1 1/2 cups salsa
*1 Tbsp chili powder
*8 flour tortillas
*2 cups shredded cheddar cheese
*1 can olives drained & sliced

1. Cook beef over medium-high heat until beef is browned, stirring to separate meat.
Pour off fat.

2. Add pasta sauce, 1 cup salsa and chili powder.
Heat to a boil.
Cook over low heat for 10 minutes.

3. Spread remaining salsa in 3-quart shallow baking dish.
Arrange 4 tortillas in dish.
Top with half the beef mixture, half the cheese and half the olives.
Repeat layers.

4. Bake at 350 F for 20 minutes or until hot.
Let stand 5 minutes.

Sloppy Joe Squares

Ingredients:

*1lb lean ground beef
*1 can (16 oz) sloppy joe sauce
*2 tubes Pillsbury refrigerated Big & Buttery Crescent Dinner Rolls
(Don't try to use a cheaper brand with this. I did and it didn't turn out as well)
*2 cups shredded cheddar cheese


1. Heat oven to 350 F. In skillet, cook beef over medium heat until browned; drain.
Stir in sauce.
Heat to boiling, stirring occasionally.

2. Unroll 1 tube of the dough; place in ungreased 13x9in glass baking dish.
Press in bottom and 1/2 inch up sides of dish.
Spread beef mixture over dough; sprinkle with cheese.
Unroll second can of dough; place over cheese.

3. Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown.
Cut into squares to serve.