CASSEROLE (4)

Tuesday - November 10, 2015 12:00 am

Harvest Salsa Pie

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1 (15-ounce) package refrigerated piecrusts, divided

1 pound lean ground beef

½ cup chopped onion

1/3 cup diced green pepper

½ teaspoon salt, optional

¼ teaspoon black pepper

1½ cups salsa

1 cup frozen corn, thawed

½ cup sliced ripe olives

2 cups shredded Cheddar or Monterey Jack cheese

Pesto sauce, barbecue sauce, mustard, ketchup

 

Heat oven to 375 degrees. In large skillet cook ground beef, onion, green pepper, salt and pepper over medium heat until beef is no longer pink; drain well. Stir in salsa, corn, olives and cheese. Line an ungreased pan with one pie crust; fill with beef mixture. Roll out remaining crust on a lightly floured surface. Using mini metal cutters, cut out assorted shapes. Brush each with one of the condiments; place over beef mixture in pan. Bake 20 to 25 minutes, until filling is heated through and crust is golden brown. If shapes were baked separately, add to top of baked pie and serve. About 6 servings.

Tuesday - November 10, 2015 12:00 am

Baked Eyeballs Casserole

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Nonstick spray

1 (24-ounce) jar Italian sausage and garlic Italian sauce

1 (15-ounce) container part-skim ricotta cheese

¾ cup grated Parmesan cheese

7 cups bow tie-shaped pasta, cooked and drained

1 (8 ounces) container bocconcini (small fresh mozzarella cheese balls), about 1-inch

2 tablespoons sliced pitted ripe olives

Heat oven to 400 degrees. Spray a 13-x9-x2-inch shallow baking dish with cooking spray. Mix 1½ cups sauce, ricotta cheese, ½ cup Parmesan cheese and pasta in sprayed dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese and cover with foil. Bake 25 minutes or until hot and bubbling. Arrange cheese balls randomly over pasta mixture. Place a sliced olive on each cheese ball. Let stand for 10 minutes before serving.

Tuesday - November 10, 2015 12:00 am

Layered Burrito Bake

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1 pound extra-lean ground beef

1 bell pepper, any color, chopped

1 large onion, chopped

2 cloves garlic, minced

2 (14.5 ounce) cans diced tomatoes, undrained

2 cups thick & chunky salsa

1 teaspoon ground cumin

1 can regular or Mexican blend corn, drained

1 can black beans, drained and rinsed, optional

6 (8-inch), flour tortillas cut in half

1 (16-ounce) refried beans

2 cups shredded Mexican Four Cheese blend

 

Heat oven to 400 degrees. Brown meat with peppers, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes; remove from heat. Stir in corn and black beans. Spread a thin layer of tomato mixture on bottom of 13-x9-inch baking dish; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with a layer of half the refried beans, ½ of the remaining tomato mixture and ½ the cheese. Repeat this layer with the remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray. Bake 35 to 40 minutes or until heated through, uncovering for the last 5 minutes. Let stand 5 minutes before cutting to serve. 8 servings (kraftrecipes.com)

I added the black beans to the recipe, and rather than to try spreading the refried beans on the tortillas, I mixed them right into the sauce, so my layers were tortillas, meat/sauce/veggie mixture and cheese. apc

Friday - September 4, 2015 12:00 am

Layered Burrito Bake

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1 pound extra-lean ground beef

1 bell pepper, any color, chopped

1 large onion, chopped

2 cloves garlic, minced 2 (14.5 ounce) cans diced tomatoes, undrained

2 cups thick & chunky salsa

1 teaspoon ground cumin

1 can regular or Mexican blend corn, drained

1 can black beans, drained and rinsed

 6 (8-inch), flour tortillas cut in half

1 (16-ounce) refried beans

2 cups shredded Mexican Four Cheese blend

 

Heat oven to 400 degrees. Brown meat with peppers, onions and garlic in large nonstick skillet. Add tomatoes, salsa and cumin; mix well. Cover; simmer 5 minutes; remove from heat. Stir in corn and black beans. Spread a thin layer of tomato mixture on bottom of 13-x9-inch baking dish; top with 4 tortilla halves, with cut-sides of tortillas facing sides of dish. Cover with a layer of half the refried beans, ½ of the remaining tomato mixture and ½ the cheese. Repeat this layer with the remaining tortillas, tomato mixture and cheese; cover with sheet of foil sprayed with cooking spray. Bake 35 to 40 minutes or until heated through, uncovering for the last 5 minutes. Let stand 5 minutes before cutting to serve. 8 servings (kraft recipes.com)

I added the black beans to the recipe, and rather than to try spreading the refried beans on the tortillas, I mixed them right into the sauce, so my layers were tortillas, meat/sauce/veggie mixture and cheese. apc

 

 

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