Friday, October 14, 2011

Mexican Casserole & Dill Squash

Mexican Casserole
1 lb ground beef
1/2 chopped onion
1 15 oz can pinto beans (you can use any canned bean for this...I used a variety)
1 pkg enchilada sauce (dry mix)
1/2 lb Colby Cheese
1/2 lb Monterrey Jack Cheese
1 c sour cream
1 small can diced green chilies
1 small can cream of mushroom or cream of chicken (whatever you prefer)
1 pkg small flour tortillas

Brown hamburger and onion in medium pan; drain grease. Add pinto beans with liquid. Sprinkle dry enchilada mix and stir and set aside. Melt both cheeses in non-stick pan, add soup, sour cream, chilies. In casserole pan, layer tortillas, then meat, then sauce; repeat. Bake at 350 for 20 minutes. Longer if frozen (stick a knife in teh niddle at 45 minutes.

Dill Squash & Peppers
4 cups cubed squash
1/2 green pepper
1/2 red pepper
2 T butter (not included)
3 T water (not included)
Salt & pepper to taste (not included)
Take cubed squash and peppers and add 2 T butter (not included) and put it in a medium sauce pan. Add 3 T water and sprinkle with 1/2 T dill seasoning. Cook on medium heat for about 7-8 minutes. Squash is done as soon as it becomes translucent, but don't overcook (it becomes mushy). This squash I cut could stay in the fridge until SUNDAY (but I wouldn't wait longer than that to eat it). You can freeze it as well, just cook it for less than 7 minutes or it becomes too soggy. Add salt and pepper to taste.

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