Oven Hash Browns

 1 (2 pound) bag of frozen hash browns

 6 T. melted butter

 3 c. of VERY thinly sliced onion

 coarse salt to taste

Let the hash browns thaw a bit so the butter doesn’t harden immediately!  Combine all ingredients.  Spread evenly on a greased jelly roll pan (cookie sheet w/sides).  Bake at 425° for 15 minutes.  Remove from oven and divide into 8 ‘cakes’.  Flip each cake.  Lower oven temp to 350°.  Bake for 45 additional minutes, or until golden brown

Mexican Lunch

contributed by Kelley Hutchinson

1 lb hot pork sausage (I use regular)

1 lg can Stewed tomatoes (12oz)

8oz elbow macaroni

1 med. onion (diced)

1 green bell pepper (diced)

1.5 Tbspn Chili powder

1/4-1/2 pint sour cream

brown & drain the sausage in a large/deep skillet

add tomatoes, raw uncooked macaroni, onion, green pepper & chili powder, and bring mixture to a boil

cover & reduce heat to low & simmer for 45 minutes

add the sour cream & mix well before serving

we always served this with some buttered bread, the meal has some heat to it & the cool buttered bread made for a great side (or a mini taco)…you can increase the heat using hot pork sausage or more chili powder, served w/ a salad or some fresh fruit & you have a comforting meal memory from my childhood.

Z-Zots (Zuchini Bites)

contributed by Ali Masters

yields: 12 mini muffins

1 cups zucchini, grated

1 egg 1/4 yellow onion, diced

1/4 cup cheese (cheddar or Parmesan work the best)

1/4 cup bread crumbs – I used Italian style

Salt and Pepper
1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Eggs in Hell

contributed by Marcia Curtis Bailey

Marcia’s Notes: This is quite spicy, but has a great flavor. Great way to cook a whole bunch of eggs at once. I covered the pan after dropping the eggs in to cook the tops. Those who like it spicy scoop the veggies, and those who don’t just get an egg.

Ingredients:

4 tablespoon extra-virgin olive oil

1 medium onion coarsely chopped

6 cloves garlic thinly sliced

4 jalapeño peppers seeded and cut into 1/4 inch dice

1 teaspoon hot chile flakes

3 cup basic tomato sauce

8 large eggs

1/4 grated Parmigiano Reggiano or Pecorino Shredded

basil

Salt and pepper

Place a skillet, preferably cast iron, on the grill over medium-high heat. Add the oil and heat until just smoking.

Add the chopped onion, garlic, jalapeños and chile flakes and cook until softened and light brown, about 7 minutes.

Add the tomato sauce and bring to a boil.

Immediately lower the heat to a simmer and carefully crack the eggs one by one into the tomato sauce. Season with salt and pepper.

Cook until as set as desired. I like it when the whites set but the yolks are still quite runny, about 5-6 minutes.

Remove the pan from the heat and sprinkle with cheese and some shredded basil.

Allow to cool 3-4 minutes.

Garnish with basil and serve.

Runza Casserole

contributed by Michelle Weickum-Anderson

 1 lb hamburger
1 small head or ½ large head cabbage
1 onion
2 Pillsbury crescent roll tubes
 shred cabbage & slice onion.
Brown hamburger w/onion, salt, pepper, & garlic powder to taste.
When hamburger is brown add cabbage (in stages if needed) season to taste, and let cabbage steam w/meat mix until done.
line 9×13 pan w/cresent sheet & put runza filling on, @ this point you can add cheese if you like. Top w/2nd cresent sheet & bake @ 350° until golden brown.

Mexican Bubble Pizza

contributed by Michelle Anderson

1/2 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso® taco seasoning mix
3/4cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick ‘n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired
 DIRECTIONS:
  • Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.
  • Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13×9-inch pan.
  • Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.
  • To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.

Impossibly Easy Taco Pie

contributed by Shawna Hawkins
1 pound lean ground beef
 1 medium onion, chopped (1/2 cup)
1 package (1 ounce) taco seasoning mix
1 can (4.5 ounces)  chopped green chiles, drained
1 cup milk
 2 eggs
 1/2 cup Bisquick mix
 3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
 Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa, sour cream and any other taco toppers you like.

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