Casseroles

Ingredients:

1-1/2 pounds boneless, skinless chicken thighs
1 medium onion, chopped
1 green bell pepper, chopped
1 can each cream of chicken and cream of mushroom soup
1 can (10 oz.) Rotel diced tomatoes and green chilies
1 teaspoon chili powder
3/4 teaspoon garlic salt
18 corn tortillas
Broth from stewing chicken
3 cups shredded cheddar cheese

1. Place chicken in a pot, cover with water, just enough to cover.
Bring to a boil, reduce heat to medium and simmer 15 minutes,
covered. Remove the chicken from the pot to cool; reserve the cooking liquid.

2. Meanwhile, finely chop the onion, bell pepper and combine in a
large bowl with soups, tomatoes and chilies, chili powder, and
garlic salt.

3. Heat oven to 350 degrees. Spray a 9X13 pan with nonstick cooking spray.

4. Cut chicken into bite sized pieces. Stir chicken into soup mixture.
5. Dip corn tortillas in the reserved broth. (I cut them in quarters,
makes them easier to handle and easier to arrange in baking dish.) Layer tortillas in bottom of baking dish. Layer one-third of chicken and soup mixture and 1 cup shredded cheese over tortillas. Repeat process to make three complete layers of tortillas, chicken mixture, and cheese.

6. Bake 40 to 45 minutes until hot and bubbly.

This freezes well. I cut it into servings and wrap each one individually, then heat in the microwave after thawing. Just as good as when it was fresh. The only change I made in this recipe is that I used the garlic powder instead of salt. I think the soup makes it plenty salty enough.

Ingredients:

2 lbs. hamburger meat
1 large onion, chopped
2 tablespoons chili powder
2 to 3 tsp. ground cumin
1 tsp. salt
2 15 oz cans Ranch Style Beans
6 corn tortillas (I use 12 to 14)
6 oz. shreded montoray Jack cheese (I use all cheddar)
6 oz. shreded cheddar cheese
2 cans (10 oz.) Rotel diced tomatoes and green chilies
2 (10 oz.) cans Cream of Mushroom Soup (undiluted)

Cook meat and onion in large skillet until meat is brown and onions are tender. Drain. Add chili powder, cumin, and salt and stir well. Cook over low heat for 10 mins.

Spoon meat mixture into 12 x 9 x 2" baking pan. Layer beans, tortillas and cheese over meat. Pour tomatoes over the cheese. Spread soup over the top. Cover and refrigerate over night.

Bake at 350 degrees for 1 hour.

(I mix the Rotel, Soup and the cheese together and pour over the tortillas.) Also, you can make this in a crock pot. Just brown the meat and onions and throw everything in and let it cook.

1 lb. hamburger meat 1 cup chopped onion
1/2 tsp. salt
1 cup grated cheese
1/2 cup biscuit mix
1 cup milk
2 eggs

Heat oven to 400 deg .Grease a 9 " pie plate .

Brown hamburger meat & onion until done .Drain.

Stir in salt .Spread meat in pie plate.

Sprinkle with cheese.

Stir remaining ingredients until blended .Pour into pie plate .

Bake about 25 min . or until knife inserted in center comes out clean .

Serves 6 .
This recipe can be doubled into a 9x13 pan .