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.


Jackie Potatoes

contributed by Shawna Hawkins

1 package of Frozen Hashbrowns

1 can of cream of chicken soup

1 cup of sour cream

2 cups cheddar cheese

1 stick of butter, melted

one sleeve of crushed ritz crackers, or you can substitute crushed cornflakes

mix together the hashbrowns, cream of chicken soup, sour cream, and cheddar cheese. Spoon into a greased 9×13 dish.

mix the melted butter with the crushed ritz or cornflakes and top the potatoes with the mixture

Bake one hour at 350.

Corn Pudding

contributed by Carrie-Nell Jessop


1 can whole kernel corn (undrained)

1 can cream style corn

1 stick melted butter

8 oz. sour cream

1 box Jiffy Corn Muffin Mix

1/2 cup sugar

salt and pepper to taste

-Preheat oven to 350

-melt stick of butter

-stir sour cream into melted butter until combined

-mix all ingredients in baking dish

-bake for 1 hour or until golden brown on top


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
  • 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.

Tortilla Mexican Soup

contributed by Sharon Brening

Chicken or Turkey, cooked & diced

4 cans broth

1 can tomatoes with green chilies

½ onion, chopped and sautéed

2 cloves garlic-minced

½ carrot, diced

1 clump parsley

1 bay leaf

1 t. cumin

1 t. oregano

2 t. chili powder

3 handfulls shell pasta, prepared per package directions, drained, set aside

Simmer all ingredients together until nicely blended and heated through

Minutes before serving add ½ t .cilantro and juice of 1 lime

Serve with a dollop of sour cream and tortilla strips.

Fiesta Pinwheels

contributed by Laura Thompson, from

I’ll give the recipe in it’s original form, and then tell you about some changes that I made.


8 oz package cream cheese, softened

1/2 cup sour cream

1/4 cup picante sauce

2 tablespoons taco seasoning mix (I used a tsp–2 tbs seemed overwhelming)

1 dash garlic powder (I omitted, there’s garlic in the taco seasoning)

1 4.5 oz can chopped ripe olives (I only used half the can)

1 4 oz can chopped green chiles (again-half the can–they can get spicy)

1 cup finely shredded cheddar cheese (I used Mexican cheese blend)

1/2 cup thinly sliced green onions (I did 1/4 cup-my family isn’t in to onions)

8 10 inch flour tortillas–room temp

salsa (for serving)


in a mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder until smooth. Stir in olives, chiles, cheese, and onions. Spread about 1/2 cup onto each tortilla. Roll up jelly roll style, wrap in plastic wrap. Refrigerate for 2 hrs or overnight. Slice into 1 inch pieces. Serve with salsa.

I found that letting my tortillas come to room temp really helped them not to crack and break as I rolled them. I had not done that before, and I really noticed a difference.

Enjoy! 🙂




Laura’s Creamy Chicken Spaghetti Casserole

contributed by Laura Thompson

This is an easy make-ahead recipe. It’s great to take to another family (birth of a baby, illness, etc), and can probably be split and frozen, too.


2 1/2 to 3 cups uncooked spaghetti, (or other pasta)  broken into 2 inch pieces

4-6 boneless skinless chicken thighs or breasts (depending on their size and how much chicken you want in your casserole)

1 can cream of chicken soup

about 2-3 cups of spaghetti sauce (this is hard to measure because I made my own sauce, and I didn’t measure it before I put it in the bag and froze it, and didn’t measure it again when I took it out and thawed it to use for this dish, so…sorry I can’t be more help here)

about 3/4 cup of sour cream

1-2 cups of mozzerella cheese (depending on your taste)


boil the chicken thighs or breasts until cooked through, shred into bite size pieces (Cool them first if you’re doing this with your fingers, friends), set aside

break up the spaghetti into two inch long pieces and boil as directed on package until just al dente. Use a nice big pot, ok? Don’t over cook the spaghetti or your casserole will get soggy.

Drain the spaghetti, put it back into your nice big pot, and toss with a little olive oil to prevent sticking.

To your big pot of spaghetti, add the cream of chicken soup, spaghetti sauce, and shredded chicken. Mix well. This mixture should be nice and saucy, but not watery/soupy.  Add your sour cream and give a final mix together.

Put into lightly greased 9×11 (or is it 9×13?)casserole dish, and cover with the cups of mozzerella.

Bake at 350, uncovered, for about 30 minutes or until heated through. It may need less time if you’ve assembled these ingredients and cooked the pasta and chicken immediately before baking.

You could also easily add a can of mushrooms or black olives, or add in some pepperoni for some variety.




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