Walking Taco Casserole
Cassidy Robinson, Mustang, Okla.
1-1/2 lbs. Ground Beef
1/3 Onion, chopped
1 sm. can Green Chiles
1 can Enchilada Sauce
2 oz. Cream Cheese, optional
Brown ground beef with onion. Add green chiles, enchilada sauce and cream cheese to the meat. Layer in a casserole dish: chips, meat mixture and cheese. Repeat layers. Bake at 350 degrees for about 15-20 minutes or until cheese is bubbly. Top individual dishes with lettuce, salsa, sour cream or your favorite taco topping.
Chris Bryant, Johnson City, Tenn.
1/2 lb. Ground Chuck
1 Onion, diced
1 can Spanish Rice
1 can Niblets Corn, drained
1 can Stewed Tomatoes, finely diced
Salt and Pepper to taste
Cook ground chuck and onion until done. Drain off any excess fat. Add remaining ingredients and heat thoroughly. If desired, top with grated cheese. Serve hot.
Bacon Cheese Poppers
JK Chappell, Gering, Neb.
16 Jalapeno Peppers
1 (8 oz) pkg. Cream Cheese, softened
1-1/2 c. Monterey Jack Cheese, shredded
1 c. Sharp Cheddar Cheese, shredded
1/2 c. Crumbled Blue Cheese
6 Bacon Strips, cooked and crumbled
1/4 t. Salt
1/4 t. Onion Powder
1/4 t. Garlic Powder
1/4 t. Grated Lemon Peel
1/4 t. Chili Powder
1/2 c. Panko (Japanese) Bread Crumbs
Sour Cream or Ranch Salad Dressing
Cut jalapenos in half lengthwise and remove seeds; set aside. (Always wear protective gloves when handling jalapenos.) In a small bowl, beat the cheeses, bacon, salt, onion powder, garlic powder, lemon peel and chili powder. Spoon into pepper halves. Dip tops of stuffed peppers into bread crumbs. Transfer to two greased 15-by-10-by-10-inch baking pans. Bake at 350 degrees for 20-25 minutes or until heated through. Serve with sour cream or ranch dressing. Yield: about 2-1/2 dozen