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Southwest Burritos

1 lb. hamburger
1 lb. spicy pork sausage
1 can refried beans
1 can cheddar cheese soup
1 small jar Prego spaghetti sauce
1 lg. onion, diced
1 green pepper, diced
1 clove of garlic, minced
1 rib of celery, diced
salt and pepper to taste
10 flour tortillas
(Salsa and cheddar cheese to top, sour cream)

Brown meat and drain. In a lg. bowl, mix meat, refried beans, soup, and spaghetti sauce, onion, garlic, celery, green pepper, salt and pepper. Spread mixture in tortillas and roll up. Place seam side down in a greased 9×13 pan. Pour some salsa over the top. Bake 30 min. at 325 degrees and then top with some cheddar cheese and bake up to 15 min. more. Serve with salsa and sour cream. Freezes well.

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Red and White Pierogies

1 T. Olive oil
1 onion, chopped
2 cloves of garlic, minced
1 lb. ground hamburger
2 (16 oz.) packages frozen cheese potato pierogies
1 (14 oz.) jar pasta sauce
1 (16 oz.) jar four cheese Alfredo sauce
1/3 C. grated Parmesan cheese

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray.

2. Brown hamburger and add onion and garlic.

3. Put meat mixture on the bottom of the baking dish and lay pierogies on top. Pour red sauce over the top and then spoon Alfredo sauce over the top. Do not mix.

4. Cover with foil and bake for 40 minutes, then uncover, sprinkle with Parmesan cheese and bake 10-15 minutes longer.

*You could add cheddar cheese or mozzarella cheese, if desired.

Serves 8

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Chicken Enchiladas

1 pkg. Zatarain’s Spanish Rice
1 can petite diced tomatoes
1 lb. ground chicken
1/2 med. onion, chopped
1-2 cloves garlic, minced
1 lg. can green enchilada sauce
1 1/4 C. shredded Sharp Cheddar cheese
10 flour tortillas

Prepare the rice mix according to directions.

Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish.

Brown the chicken, onion & garlic together. Cook and stir until chicken is completely cooked. Mix the prepared rice mix, half of the enchilada sauce, chicken and half of the cheddar cheese. Spoon mixture into the tortillas and wrap them. Arrange in the prepared dish. Cover with the remaining enchilada sauce and cheese.

Bake 15 minutes or until sauce is bubbly & cheese is melted.

*You can add a can of green chilies, or substitute spicy tomatoes to increase the heat. Current recipe is mild.

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Corn Casserole

1 can creamed corn

1 can corn (Do not drain)

1 C. uncooked ring macaroni

1 C.  shredded Velveeta cheese

1/2 stick of margarine

1. Mix all ingredients together and bake 1 hour at 350 degrees