Saturday, August 28, 2010

Mama's Recipe Collection

With the Autumn season fast approaching, I find myself craving more comfort foods. That being said, I thought I'd share one of our family favorite recipes. Most of the recipes I make have been gathered from here & there along my life's journey. Family reunions, work parties, or just thrown together out of sheer necessity when tummy's were growling and the dinner hour was upon me. Most are simple and budget friendly & what I like to call "down home gourmet"~delicious ingredients that dance on the tongue, stick to the ribs and satisfy both body and soul. Being a single working mama for many years, I had to abide by the three "F's" when it came to feeding my little family: fast, frugal & flavorsome.

Tex-Mex is something I could eat everyday so I present to you...

Mexican Casserole*
1 lb. of hamburger meat (can use any ground meat~whatever you like)
1 onion, chopped (no onion on hand? I've used onion powder or dehydrated onion flakes)
1 can (14 ounces or so) chili beans (Ranch Style works too!)
1 can Rotel tomatoes
1 teasp. chili powder
salt & pepper, to taste
1 package (ten or so?) corn tortillas
grated cheese (again, whatever amount shakes your mariachis)
1 can of Cream of Chicken soup that has been mixed with 1/4 to 1/2 cup of water
Put on whatever apron makes you feel a little spicy, a little motivational music (I like Gypsy Kings!) and then fire up your oven to 350 degrees. Turn the fire on under your hefty cast iron skillet (yeah, the one we use for personal protection) to get it nice & hot. Add your hamburger meat & chopped onion & cook til browned. Drain off the fat then add the beans, Rotel tomatoes, chili powder, salt & pepper & cook til bubbly.
In a baking dish (9" by 13" or maybe a tad smaller) that has been sprayed with cooking spray, begin layering your ingredients. I layer in this order: 1/2 the package of corn tortillas, 1/2 the meat mixture, cheese (whatever amount you like). Repeat the layers then pour the chicken soup/water mixture all over the top, top with a bit more cheese and bake for 20 to 30 minutes.
I like to serve this dish with a bit of sour cream and chopped green onions as a garnish.
Mama's Menu (just an idea)
appetizer~chips & salsa
Mexican Casserole
simple salad
club soda (or lemon-lime soda) with a squeeze of lime & a lime twist for garnish
buen provecho!
*I don't know where this recipe originated from to be able to give credit where credit is due~I did not invent it...










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