2 lbs. ground beef
1/2 lg. onion, chopped
1/4 c. taco seasoning
1 1/2 c. salsa
1 (4 oz.) can green chilies
1 (15 oz.) can corn, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (8 oz.) pkg. Mexican blend shredded cheese
1. Preheat oven to 350 F.
2. Brown ground beef and onion. Add taco seasoning stirring for 1 min. Stir in salsa, green chilies, corn, and black beans.
3. Place mixture in casserole dish. Cover and bake for 45 min. Uncover and sprinkle with cheese. Leave uncovered and bake for 15 min. more.
4. Serve with tortilla chips and sour cream and/or guacamole.
Friday, January 25, 2019
Barley Casserole
4 tbsp. butter
2 med. onions, chopped
8 oz. fresh mushrooms, sliced
1 1/2 c. pearled barley
3 c. chicken or beef broth, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. chopped parsley (optional)
1. Preheat oven to 350 F.
2. Melt butter over med. heat in an oven-proof pan. Saute onions 2 min. Add mushrooms and cook 5-7 min. more.
3. Add barley. Cook until lightly browned. Add 2 c. of broth, salt, and pepper. Bring to a boil.
4. Cover and bake 45 min. Remove pan and add remaining 1 c. of broth. Return covered pan to oven and bake 30 min. more.
5. Garnish with parsley, if desired.
2 med. onions, chopped
8 oz. fresh mushrooms, sliced
1 1/2 c. pearled barley
3 c. chicken or beef broth, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/3 c. chopped parsley (optional)
1. Preheat oven to 350 F.
2. Melt butter over med. heat in an oven-proof pan. Saute onions 2 min. Add mushrooms and cook 5-7 min. more.
3. Add barley. Cook until lightly browned. Add 2 c. of broth, salt, and pepper. Bring to a boil.
4. Cover and bake 45 min. Remove pan and add remaining 1 c. of broth. Return covered pan to oven and bake 30 min. more.
5. Garnish with parsley, if desired.
Monday, January 21, 2019
Potato and Leek Gratin
1 1/2 lbs. russet potatoes
2 tbsp. butter
1 leek, white part only, halved lengthwise and cut into 1/4-inch-thick slices
3/4 c. heavy cream
1/2 c. milk
1/8 tsp. nutmeg
Salt and pepper
1 c. Gruyere cheese, grated
1. Preheat oven to 400 F.
2. Fill large bowl with water. Peel potatoes and add them to water to prevent discoloration.
3. Melt butter in medium saucepan over medium heat. Add leeks and cook, stirring, until soft (3-5 min). Add cream, milk and nutmeg; cook until bubbles form around edge. Remove from heat.
4. Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
5. Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 min. (45 min. covered; 10 min. uncovered). Remove from oven and let cool for 10 min. before serving.
2 tbsp. butter
1 leek, white part only, halved lengthwise and cut into 1/4-inch-thick slices
3/4 c. heavy cream
1/2 c. milk
1/8 tsp. nutmeg
Salt and pepper
1 c. Gruyere cheese, grated
1. Preheat oven to 400 F.
2. Fill large bowl with water. Peel potatoes and add them to water to prevent discoloration.
3. Melt butter in medium saucepan over medium heat. Add leeks and cook, stirring, until soft (3-5 min). Add cream, milk and nutmeg; cook until bubbles form around edge. Remove from heat.
4. Meanwhile, slice potatoes 1/8-inch thick. Place in even layers in a large shallow baking dish; season with salt and pepper. Pour leek-cream mixture over potatoes; sprinkle with cheese.
5. Transfer to oven and bake until potatoes are fork-tender and top is brown and bubbling, about 55 min. (45 min. covered; 10 min. uncovered). Remove from oven and let cool for 10 min. before serving.
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