1 lb. ground beef
1/2 cup chopped onion
1- 16 oz. can chili beans
1- 15oz. can kidney beans
1- 4oz. can diced green chilies
1- 15 oz. can whole kernal corn
1- 8 oz. can tomato sauce
2 cups water
2- 14.5 oz. can diced tomatoes
1- 2.25 oz. envelope taco seasoning
Brown ground beef with onion over medium heat until meat is done. Drain and set aside. Add rest of ingredients to crock pot. Do not drain anything. Add beef and mix well. Cook on low for 8 hours. Allow to cool. Place in freezer bag.
Already been cooked just need to heat and serve this month but in the future you can make with above directions.
To serve: Thaw. Heat and serve with tortilla chips if you'd like.
Showing posts with label Maylue. Show all posts
Showing posts with label Maylue. Show all posts
Friday, May 6, 2011
Monday, March 14, 2011
Ham & Potatoes
My mom is doing ham and potatoes, she asked me to post the recipe and I have run out of time. Looking back I think Emily did something similar last time. Sorry, I don't have and oven and I thought it sounded good when she asked me, I still have Emily's from last time. We have got to get moving on this kitchen! I'll post the recipe when I get back.
Monday, November 15, 2010
Broccoli, Chicken & Rice
1 cup uncooked rice
1 (10 oz.) package frozen broccoli
1/4 chopped onion
1 (10.75 oz.) can COC soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monteray Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions
Cook rice according to package directions. Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, onion, soup, cour cream, chicken broth and mayonaise. Mix well. Stir in cheese, cooked rice and chicken. Place in foil pan and freeze.
Thaw. Bake covered for 1 hour at 350. Uncover and top with French Fried onions. Bake additional 10 minutes. (French Fried onions don't stay crispy when frozen, if you like them and want extra onions on top of your casserole, you will need to buy them.)
1 (10 oz.) package frozen broccoli
1/4 chopped onion
1 (10.75 oz.) can COC soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monteray Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions
Cook rice according to package directions. Thaw and squeeze water from broccoli. In a large bowl, combine broccoli, onion, soup, cour cream, chicken broth and mayonaise. Mix well. Stir in cheese, cooked rice and chicken. Place in foil pan and freeze.
Thaw. Bake covered for 1 hour at 350. Uncover and top with French Fried onions. Bake additional 10 minutes. (French Fried onions don't stay crispy when frozen, if you like them and want extra onions on top of your casserole, you will need to buy them.)
Tuesday, September 28, 2010
Beef Stew
2 lbs. beef stew meat
3 (10.75 oz.) cans cream of mushroom soup
1 (1.25 oz) envelope onion soup mix
3/4 cup water
1 lb. carrots
1 onion, quartered
2-3 potatoes, cubed (these you will add later)
Place stew meat, carrots & onions in baking dish. Combine soups and water and pour over all. Cover with aluminum foil and bake 3 hours @ 325. Remove from oven and allow to cool. Place in freezer bag.
Thaw. Add cubed potaotes. Heat on stove until hot and bubbly or in crock-pot until potatoes are done.
3 (10.75 oz.) cans cream of mushroom soup
1 (1.25 oz) envelope onion soup mix
3/4 cup water
1 lb. carrots
1 onion, quartered
2-3 potatoes, cubed (these you will add later)
Place stew meat, carrots & onions in baking dish. Combine soups and water and pour over all. Cover with aluminum foil and bake 3 hours @ 325. Remove from oven and allow to cool. Place in freezer bag.
Thaw. Add cubed potaotes. Heat on stove until hot and bubbly or in crock-pot until potatoes are done.
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