Chicken Tortilla Casserole

Chicken Tortilla Casserole
By Sara Clark

1/2 white onion Chopped and sauteed in butter, cumin, oregano
2 Tbls chopped green onion sauteed with the white onion
1 can cream of chicken
1 can cream of celery
1 small can evaporated milk
1/3 cup sour cream
1/2 package white corn tortillas cut into strips
3 1/2 lbs cooked chopped chicken breast
4oz can diced ortega chili
1 lb grated cheddar cheese

Mix all above EXCEPT cheese and tortillas, this is your chicken filling. In a 9x13 layer a thin layer chicken filling. Next add a layer of cheese and a layer of tortilla strips. Repeat 2 times. Top with cheese. Bake at 350 approximately 1 hr if thawed. Uncover the last 10 minutes.

Serve with rice and green salad

Tortilla Casserole

Tortilla Casserole
By Natascha Verandes

1 pound ground beef
1 can (10 oz) enchilada sauce
1 cup salsa
6 flour tortillas (10 inches)
2 cups of fresh or frozen corn
4 cups (16 oz) shredded cheddar cheese

1. In a skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in x 9-in x2-in baking dish. Cover with one-third of the meat mixture; top with 1 cup of corn. Sprinkle with 1 1/3 cups.
3. Bake, uncovered, at 350 for 30 minute or until heated through. Makes 6-8 servings.

Taco Cups

Taco Cups
by Dawn Sheridan

Ground beef/turkey
2 cans refried beans
Refrigerated biscuit dough
Shredded cheese
Guacamole
Salsa
Sour Cream

Defrost and warm up taco meat. Mix your beans with seasoning and heat up in the oven. to make the taco cups take your muffin pan and flip it over. spray or grease the bottom of it really well. Then flatten the biscuits with your hands or with a rolling pin. Wrap them over the bottom of the muffin cup. Bake in the oven at 450 degrees for 8 minutes or until brown. If you used enough spray/grease then they should just pop off. Serve like you would tacos.