March 3

Tater Tot Casserole

Ingredients:
1 lb Ground Beef
1 can Cream of Mushroom Soup
1/2 cup milk
1 12 oz bag of mixed vegetables
1 32 oz bag of tater tots
1 small bag of shredded cheddar
Salt and Pepper as desired.

Instructions:
Brown the beef and drain the fat
Pour beef into an oven safe 9×13 baking pan
Add Cream of Mushroom, milk, and mixed vegetables
Mix
Add 1/2 cup to 1 cup shredded cheddar cheese
Cover with tater tots

Baking Instructions:
375 for 35 minutes
450 for 10 minutes at the end
Total baking time is: 45 minutes

Optional ideas:
Replace tater tots with potato rounds

Category: Casseroles, Main Dishes | 1 Comment on Tater Tot Casserole
November 12

Tator Tot Casserole by Cindy Dulas

1 Pound Ground Beef
1 Chopped tomato – optional
1 Chopped green onion – optional
Seasoning: black pepper, dash salt, garlic powder, and ground cumin

1 8 ounce can Cream of Mushroom soup
1 cup cheese
2 Tablespoons Durkee French Onions
½ Cup milk or water

1 Bag of Tator Tots

Brown ground beef, add seasonings, chopped tomato, and green onion

In bowl combine soup, cheese, milk or water, and Durkee onions. Add ground beef mixture to this, stir thoroughly.

Spray bottom on 9X13 pan with Pam. Place tator tots on the bottom, then top with beef mixture. Add more cheese on top and sprinkle more Durkee onions of top.

Bake 350 degrees for ½ hour or until cheese is melted, or microwave for 15 minutes on bake (check after 10 minutes so it doesn’t scorch.

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November 12

Enchilada Torte from Missy Ellis

1 lb. ground beef
1 (4-oz) can chopped ripe olives
7 large flour tortillas
1 (4-oz) can chopped green chilies
1 (8 oz) jar taco sauce
1 cup sour cream
1 large onion, chopped
1 large green pepper , chopped (optional, I don’t use)
8 oz. Cheddar cheese, shredded
8 oz. Monterey Jack Cheese, shredded
1 (16-oz) can refried beans
1 (8-oz) can enchilada sauce

Brown ground beef in skillet, stirring until crumbly; drain. Place 1 tortilla on baking sheet. Layer 1/2 of the taco sauce, ground beef, onion and Cheddar cheese on tortilla. Add second tortilla and press layers gently. Layer 1/2 of the refried beans, olives and chilies on tortilla. Top with third tortilla, pressing gently. Layers 1/2 of the sour cream, green pepper and Monterey Jack cheese on tortilla. Top with fourth tortilla, pressing gently. Repeat layers with remaining ingredients. Top with enchilada sauce. Cover with aluminum foil to avoid burning and hardening. Bake at 350 for 1 hour. Cut wedges to serve.

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November 12

Buffalo Pot Pie – By Deb Myers

3 1/2 to 4 Lb buffalo roast, cut into bite size pieces
1 c. flour
1/2 c. canola oil
2 large onions, chopped
1 jalepeno pepper, seeded and diced
1 qt. canned tomatoes
3 c. sliced carrots
2 qts. beef stock
1 qt water
6 lg. russet potatoes – peeled and cubed
1 16 oz. package frozen corn
1 12 oz. can tomato paste
1 tsp. granulated garlic
1 tsp. tobasco sauce
2 tsp. liquid smoke
3 T. Worcestershire sauce
Salt and pepper to taste

Dredge buffalo pieces in flour and brown in canola oil over medium heat. Place browned buffalo in large 12 qt. stock pot. Place chopeed onions in oil and cook until transparent. Add to buffalo. Add jalapeno pepper, beef stock, and water. Bring to boil, lower heat and simmer approx. one and a half to two hours. Add tomatoes, carrots, potatoes, and tomato paste. Cook until potatoes and carrots are tender. Add remaining ingredients, simmer approx. 15 minutes. Pull from Heat and cool.

Pie Crust

2 2/3 c. flour
3/4 tsp. salt
1 c. butter
7 to 8 T. cold water

Sift together flour and salt. Cut butter into flour mixture using a pastry cutter until crumbly. Add enough water to make a stiff dough. Roll out one half of dough and line paking dish. Ladle stew into pastry lined baking dish. Rollout second half of dough and place on top. Crimp pie crust.

Bake pot pie in 375F oven for about an hour or until crust is golden brown.

Category: Casseroles, Healthy | LEAVE A COMMENT