Sunday, November 22, 2009

Taco Skillet

Serving Size : 12
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3 lb ground beef
3 medium onion, chopped
3 can (16 ounces) refried beans
3 can (4 ounces) chopped green chilies (optional)
3/4 tsp garlic powder
2 1/4 cup sour cream
1/2 Tbs ground cumin
1/2 Tbs chili powder
3 small green pepper, chopped (optional)
3 cup (4 ounces) shredded Mexican cheese blend
3 bag tortilla chips
3 jar salsa

This is one of Chaz's new favorites (probably b/c we eat it with tortilla chips). We make the meat mixture ahead of time and freeze (we didn't include green pepper or chilies). To eat we heat up the meat mixture , put on top of chips with cheese. Then add some sour cream and salsa on the side. We use fat free refried beans, sour cream, etc so it isn't as fattening as it sounds. Great meal for watching football!

1. * In a large skillet, cook beef and onion over medium heat until meat is
no longer pink; drain. Stir in the beans, chilies and garlic powder; cook
until heated through.

2. * In a small bowl, combine the sour cream, cumin and chili powder; spread
over beef mixture. Sprinkle with
cheese. Serve with tortilla chips or taco shells, lettuce and salsa

Amazing Pot Roast

Serving Size : 6

Amount Measure Ingredient -- Preparation Method
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2 lb Roast (I usually get what is on sale)
1 can cream of mushroom soup
1 envelope Lipton Onion Soup Mix
1/2 can water

For OAMC (I freeze roast until ready to use and then thaw, plop into slow cooker)
1. Place roast in slower cooker. Combine soup, soup mix and ½ can water.
Pour over roast. Lift roast to get some underneath. Cook on Low 8-10 hours.
Remove roast, slice it up. We make mashed potatoes to go with the leftover gravy.