Mexican Lasagna (this is what my family calls it, the original name is Soft Tortilla Bake or something)
8 soft taco size flour tortillas, cut into 1-1.5" squares
1 can tomato soup
1/2 cup milk
1 cup salsa
1.5 cups grated cheese
1 lb ground beef, browned with onion & bell pepper, if desired
Combine cooked ground beef, salsa, milk, tomato soup, and about half the cheese. Heat and stir until combined. Add in tortilla squares and stir to coat. Pour into baking dish and bake for 30 minutes at 350, covered. Take out of the oven and top with additional cheese then put back in the oven for another 5-10 minutes.
Saturday, February 14, 2009
Mexican Tortilla Casserole
Mexican Tortilla Casserole
1 lb of ground beef or turkey
some chopped onion of you want
16 oz of tomato sauce
8 oz of cream cheese (light is fine)
12 tortillas
1.5 cups of grated cheese
2 tsp taco seasoning (to taste)
Cook ground beef with onion until brown. Drain beef. Add in tomato sauce and taco seasoning.
Meanwhile, spread a thin layer of cream cheese over each tortilla and then roll very tightly and put into a 9x13 casserole. Put the ground beef mixture on top and then top with grated cheese. Bake in a 375 oven for about 25 minutes, or until bubbling and cheese is nice and melty!
1 lb of ground beef or turkey
some chopped onion of you want
16 oz of tomato sauce
8 oz of cream cheese (light is fine)
12 tortillas
1.5 cups of grated cheese
2 tsp taco seasoning (to taste)
Cook ground beef with onion until brown. Drain beef. Add in tomato sauce and taco seasoning.
Meanwhile, spread a thin layer of cream cheese over each tortilla and then roll very tightly and put into a 9x13 casserole. Put the ground beef mixture on top and then top with grated cheese. Bake in a 375 oven for about 25 minutes, or until bubbling and cheese is nice and melty!
Rolls
Dinner Rolls
1 1/3 cups warm water
1/4 cup sugar
2 T instant yeast
1 tsp salt (although I think it could use more but I don't know what that would do to the recipe)
2 eggs
4+ cups of flour (all purpose or bread flour, or you can sub in some whole wheat flour to make it more healthy. Luke says it tastes too healthy with the wheat!)
Mix water, sugar, and yeast and let sit for about 5 minutes. Mix in salt, eggs, and 3 cups of flour. Continue adding flour until it is smooth and dough pulls away from the sides of the mixer (but still sticks just a little bit to the bottom). Remove mixer attachment and let rise in mixer bowl covered for 30 minutes. Knead with a little more flour and shape and let rise for 30 more minutes. Bake at 350 for 15 minutes.
1 1/3 cups warm water
1/4 cup sugar
2 T instant yeast
1 tsp salt (although I think it could use more but I don't know what that would do to the recipe)
2 eggs
4+ cups of flour (all purpose or bread flour, or you can sub in some whole wheat flour to make it more healthy. Luke says it tastes too healthy with the wheat!)
Mix water, sugar, and yeast and let sit for about 5 minutes. Mix in salt, eggs, and 3 cups of flour. Continue adding flour until it is smooth and dough pulls away from the sides of the mixer (but still sticks just a little bit to the bottom). Remove mixer attachment and let rise in mixer bowl covered for 30 minutes. Knead with a little more flour and shape and let rise for 30 more minutes. Bake at 350 for 15 minutes.
Asian Peanut Butter Pork
This was sooo good! The sauce was great with rice. It came from http://crockpot365.blogspot.com/
1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (I used La Choy; it's gluten free)
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
The Directions.
Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.
1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce (I used La Choy; it's gluten free)
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
The Directions.
Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, and serve with lime wedges. The lime juice mixed with the peanut butter is delicious.
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