Frito Taco Casserole

My husband found this on Facebook yesterday and we tried it out last night. It is a great quick and easy recipe that my kids loved. 

Ingredients

1 1/4 pounds ground beef
1 (16 oz.) can refried beans
1 (4 oz.) can mild green chiles, diced
2 cups cooked rice
2 cups cheddar cheese, grated, or Mexican cheese blend
2 cups Fritos (or corn chips of your choice), divided
1 cup salsa
1/4 cup water
1 medium yellow onion, chopped
1 (1.25 oz.) package taco seasoning
kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 350º.
2. In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3. Drain fat, reserving 1 tablespoon, and saute onions until softened and translucent. 6-8 minutes.
4. Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5. Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6. Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7. Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8. Remove from oven, top with remaining Fritos and serve hot.

Hearty Mac & Cheese Recipe

Hearty Mac & Cheese Recipe

1 package (7–1/4 ounces) macaroni and cheese dinner mix 1 pound ground beef 3 tablespoons chopped onion 2 tablespoons chopped green pepper 1 can (10–3/4 ounces) condensed tomato soup, undiluted 2 tablespoons water 2 tablespoons ketchup 2 teaspoons prepared mustard 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon pepper 1 cup frozen corn, thawed 1 cup (4 ounces) shredded cheddar cheese 1/4 cup butter, cubed 1/4 cup 2% milk

1. Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain.

2. Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes.

3. Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted. Yield: 6 servings.

Originally published as Hearty Mac & Cheese in Simple & Delicious yFebruary/March 2011, p16

Hamburger Tomato Macaroni Soup

HamburgerTomatoSoup

This is an easy recipe that my mom made when I was growing up. It is one that I just throw together at the last second when dinner sneaks up on me.

HamburgerTomatoSoup

It has three simple ingredients...

3 Cups of Macaroni

One Large Can of Tomato Soup

1 lb. of Hamburger

This is all you need to do...

HamburgerTomatoSoup

Brown the Hamburger and drain off the grease. Boil the Macaroni and drain it.

HamburgerTomatoSoup

Mix the Hamburger and the Macaroni together in the pan you boiled the Macaroni. Now pour in the tomato juice until you get the soup to your desired thickness, and bring it to a boil.

The Macaroni will sock up some of the tomato juice so you may need to add more to it later.

HamburgerTomatoSoup

We always top the soup with a little shredded cheese. Our kids love this fast and easy soup. Let me know in the comments below how you like it. It really cant get much easier than this.