1 can (16 oz) refried beans
16 oz sour cream
1 packet of taco seasoning
1 jar picante sauce
1 package of grated cheese
2 medium tomatoes, chopped
1 bunch of green scallions, chopped
1 small can (4 oz) sliced black olives
Spread the refried beans in the bottom of a 13x9 glass pan. Combine the sour cream and taco seasoning, then spread over the layer of refried beans. Next, spread the picante sauce as the next layer, then just add a layer of each of the remaining ingredients, cheese, tomatoes, scallions and olives.
Cover and refrigerate.
Monday, May 12, 2014
Thursday, January 2, 2014
Cheesy Potato Casserole
1 Can (10.5 oz.) condensed cream of chicken soup
2 Cups sour cream
1/2 Teaspoon salt
1/4 Teaspoon ground black pepper
2 Cups shredded cheddar cheese
1/3 Cup finely chopped onion
1 Package (30 oz.) Ore-Ida Country -Style Hash Browns, thawed,
or 6 cups, thawed
1. Preheat oven to 350 degrees. Coat 13x9 baking dish
with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt
and pepper. Stir in cheese, onion, and hash browns until well mixed. Spoon
evenly into baking dish.
3. Baked uncovered for about 45 minutes, or until hot and
bubbly. Allow to rest for 5 minutes before serving.
Tuesday, July 16, 2013
Turkey Vegetable Chili Mac
Nonstick cooking spray
1 pound ground turkey
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) Mexican-style diced tomatoes
1 can (about 14 ounces) diced tomatoes
1 cup frozen corn
1/2 cup chopped onions
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup sour cream (optional)
Slow Cooker Directions
1. Spray large skillet with nonstick cooking spray. Add turkey; cook and stir 5 minutes or until browned.
2. Transfer turkey to 4-quart slow cooker. Add beans, tomatoes, corn, onion, garlic and seasoning. Cover; cook on LOW 4 to 5 hours.
3. Stir in macaroni. Cover; cook 30 to 40 minutes or until macaroni is tender, stirring after first 10 minutes. Serve with sour cream, if desired. Makes 6 servings.
1 pound ground turkey
1 can (about 15 ounces) black beans, rinsed and drained
1 can (about 14 ounces) Mexican-style diced tomatoes
1 can (about 14 ounces) diced tomatoes
1 cup frozen corn
1/2 cup chopped onions
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1/2 cup uncooked elbow macaroni
1/3 cup sour cream (optional)
Slow Cooker Directions
1. Spray large skillet with nonstick cooking spray. Add turkey; cook and stir 5 minutes or until browned.
2. Transfer turkey to 4-quart slow cooker. Add beans, tomatoes, corn, onion, garlic and seasoning. Cover; cook on LOW 4 to 5 hours.
3. Stir in macaroni. Cover; cook 30 to 40 minutes or until macaroni is tender, stirring after first 10 minutes. Serve with sour cream, if desired. Makes 6 servings.
Sunday, January 22, 2012
Friday, November 11, 2011
Kate is walking!
After gradually walking further and further over the last month, Kate has finally decided she is ready to walk all the way across a room.
Saturday, October 22, 2011
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