Chiles Rellenos Casserole

Chiles Rellenos Casserole
From the Taste of Home June/July 2010
It reminds me of a cheese popper. The boys don't care much for it, though.

7 cans (4 oz. each) whole green chilies, drained OR 4 (7 oz.) chopped green chilies, drained
3/4 - 1 lb. Monterey Jack cheese, cut into strips
1 cup (4 oz.) shredded cheddar cheese
5 eggs
1 1/4 C. milk
1/4 C. all-purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

IF USING THE WHOLE CHILIES split the chilies lengthwise; rinse and remove seeds; pat dry. Stuff chilies with cheese strips. Place half of chilies in a greased 11" x 7" baking dish.

IF USING THE CHOPPED CHILIES, lay half of the chilies in a greased 11" x 7" baking dish and lay half the cheese strips on the chilies.

Sprinkle with 1/2 C. cheddar cheese. Repeat layers.

In a small bowl, beat the eggs, milk, flour, salt, pepper, and pepper sauce until smooth; pour over chilies. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Enchilada Lasagna

Enchilada Lasagna
From Taste of Home June/July 2010

Prep: 45 minutes
Bake: 30 min + standing
Yield: 12 servings

1 1/2 lbs. ground beef
1 medium onion, chopped
1 garlic clove
14 1/2 oz. can stewed tomatoes, undrained
10 oz. can enchilada sauce
2 tsp. ground cumin
1 egg, beaten
1 1/2 C. (12 oz.) Cottage Cheese
3 C. (12 oz.) shredded Mexican cheese blend
8 flour tortillas (8 in), cut in half
1 C (4 oz.) shredded cheddar cheese

In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce, and cumin. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13" x 9" baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture, and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.

Cover and baking at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Bean and Cheese Quesadillas

Bean and Cheese Quesadillas

From Family Circle magazine.

It is somewhat spicy, but the boys love it!

Makes about 6 servings; Prep 15 minutes
Cook 7 minutes for filling, about 3 minutes per quesadilla

1 Tbsp. Olive oil
1 small onion, finely chopped
1/2 small green pepper, seeded and chopped
15 oz. black beans, drained and lightly mashed
1/2 C. Salsa
1/2 tsp. chili powder
10 whole wheat tortillas
8 oz. Pepper Jack Cheese, shredded
1/2 C. cilantro leaves
Extra salsa for serving (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa, and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/2 C. of the bean mixture and 1/3 C. of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quasadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy).

Bean Quesadillas

Bean Quesadillas

PREP TIME: 15 minutes

COOK TIME: 30 minutes

READY IN: 45 minutes

SERVINGS 12

1 Tbsp. vegetable oil

1 onion, finely diced

2 cloves garlic, minced

15 oz. black beans, canned, rinsed, and drained

1 green bell pepper, chopped

2 tomatoes, chopped

10 oz. frozen corn

12 (12 inch) flour tortillas

1 C. shredded cheddar cheese

¼ C. vegetable oil

1. Heat 1 tablespoon oil in a skillet over medium heat, and sauté the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.

2. Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the cheddar cheese, and top with the remaining tortillas to form quesadillas.

3. Heat ¼ cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.

Kolleen's Enchiladas

Kolleen’s Enchiladas

1 onion, puree or chop, optional

¼ C. Cilantro or parsley or 1 Tbsp. of dried parsley

1 small can chili’s, optional

1 pkg enchilada seasonings

1 lb. chicken breast (cubed and cooked) or ground meat

4 cups/32 oz. refried beans

10 tortillas

Fill and wrap.

Sauce (May need to multiply the sauce ingredients by 2 or 3)

1 can Cream of Chicken Soup

1 can Cream of Mushroom Soup

½ C. Sour Cream

1 C. Cheese

Heat and whip these leaving no lumps.

Pour sauce in bottom of pan ¼ inch. Place enchiladas on top sauce then pour rest of sauce over enchiladas. Bake at 350° until brown on top (approx 20 minutes give or take).

Taco Soup

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Mom's Enchiladas with Refried Beans Recipe

Mom’s Enchiladas

Refried Beans:

Cook 2C. dry pinto beans after soaking them overnight. Cook for 45 minutes -1 hour, strain and give fresh water, and then cook for another hour. When the beans are soft, mash or blend them in blender with minimal water.

Add 1 tsp. salt

¾ tsp. cumin

Blend well.

Other fillings:

Corn, black olives, shredded lettuce, & chopped tomatoes. Top with Enchilada Sauce & some shredded cheddar cheese.

Enchilada Sauce

Sauteé:

1/3 C. Oil

1 clove garlic

3 Tbsp. Whole Wheat Flour or Corn Meal

2 Tbsp. Chili Powder in 4 Tbsp. hot water

1 C. Tomato Sauce – water to thin if desired

¾ - 1 tsp. sea salt

To garlic/oil add flour until lightly browned. Stir in “chili water.” Add tomato sauce. Thin as desired. Add salt.

Taco Quiche

Taco Quiche

1 lb. ground beef

¼ C. chopped onion

¼ C. chopped green pepper

1 envelope taco seasoning

1 C. (4 oz.) shredded cheddar cheese

½ C. biscuit mix

2 eggs, beaten

1 C. milk

In a large skillet, cook the beef, onion, green pepper, and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese.

In a bowl, combine the biscuit mix, eggs, and milk; mix well. Pour over the cheese. Bake at 400° for 20-25 minutes or until knife inserted near the center comes out clean. Yield: 4-6 servings.