Plains Edition Recipes 3-17-12
March 19, 2012
1 lb. Extra-lean Ground Beef
1 Onion, chopped
1 Tbsp. Chili Powder
1 (14-1/2 oz) can Diced Tomatoes, undrained
1 (10 oz) pkg. Frozen Corn, thawed, drained
6 (6-inch) Whole Wheat Tortillas
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1 c. Mexican Style Cheese, divided
1/4 c. Sour Cream
Heat oven to 375 degrees. Brown meat with onions and chili powder in a large skillet on medium-high heat. Add tomatoes and corn. Cook 5 minutes or until heated through, stirring occasionally. Spoon 1 cup meat mixture into a 2-quart round casserole. Cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture. Cover and bake 25 to 30 minutes or until heated through. Top with remaining cheese. Bake, uncovered, 5 minutes or until melted. Cut into wedges. Serve topped with sour cream.
From the kitchen of: JK Chappell, Gering, Neb.
2 lb. Ground Beef
2 (12.4 oz) cans Cream of Mushroom Soup
1 (24 oz) jar Mild Salsa
4 (8-inch) Flour Tortillas
3 to 4 c. Cheddar Cheese, shredded
Brown ground beef. Drain. Combine beef with soup and salsa. Spray bottom of a 9-by-13-inch pan. Lay 2 tortillas in bottom of pan. Cover with half the meat mixture. Top with half the cheese. Lay the other tortillas on top. Cover with remainder of meat mixture and then top with the remainder of cheese. Bake 40 to 50 minutes at 350 degrees.
From the kitchen of: Joann Parker, Cozad, Neb.
1 lb. Medium Egg Noodles
1-1/2 lbs. Ground Beef
1/2 t. Garlic Powder
1/2 t. Salt
1/2 t. Black Pepper
1 (12 oz) jar Salsa
1 (26 oz) jar Spaghetti Sauce with Mushrooms
1 (3.8 oz) can Sliced Black Olives, drained
1 c. (4 oz) Mexican Cheese Blend, shredded
In a 6-quart soup pot, cook noodles according to package directions; drain, rinse, drain again, and set aside in the colander. In the same pot, brown the beef with the garlic powder, salt, and pepper over high heat for 5 to 7 minutes, or until no pink remains; drain. Stir in the salsa, spaghetti sauce, and olives then return the noodles to the pot. Reduce heat to medium and cook 3 to 5 minutes, until thoroughly combined and heated through, stirring frequently. Serve topped with shredded cheese.
From the kitchen of: Sharon Raasch, Imperial, Neb.