A few pics (and recipes at the bottom):
Warning: You Won't Be Able to Stop Eating This Salad:
16 oz corn bread mix
1 can chopped green chile peppers
2 15 oz cans pinto beans, drained
8 oz bottle Ranch dressing
1 green bell pepper chopped
2 15.25 oz can whole kernel corn drained
2 tomatoes chopped
1 3 oz can bacon bits
8 ounces of shredded cheese
1 green onion
1. Prepare corn bread mix, adding green chile peppers. Let cool and crumble
2. Place half cornbread in bottom of bowl. Evenly layer 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 pkg cheese, 1/2 green onion. Repeat layers.
3. Cover and refrigerate for 2 hours. Serve chilled. This made plenty for 18 people with leftovers. Half it for your family.
Cheesy Chicken Tortilla Lasagna
1 can (10 oz.) enchilada sauce
2 packages (9 oz each) southwestern-seasoned cooked chicken breast strips, diced.
8 oz. sour cream
1/2 cup sliced green onions
1 tablespoon taco seasoning mix (from 1.25 oz envelope)
8 small (6 inch) corn tortillas, halved
2 cups shredded cheese
1 cup tortilla chips (I used cool ranch doritos at the social)
2 large tomatoes, chopped
2 tablespoons sliced ripe olives
Heat oven to 375. Spray 13X9-inch glass baking dish with cooking spray. Reserve 1/4 cup enchilada sauce. In large bowl, mix remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and taco seasoning mix.
Spoon 1/4 cup enchilada sace in bottom of baking dish. Arrange 8 halves over sauce, overlapping as necessary. Sppoon half of chicken mixture over tortillas. Sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
Bake 30-35 minutes or until throughly heated. Uncover, layer chips, tomatoes, olives and remaining 2/3 cup cheese over top of casserole. Bake uncovered about 5 minutes longer. Let stand 10 minutes before serving. YUMMM! (I, of course, use extra cheese.)
1 comment:
Blogtasitc posting lately! And scrumpdillicious recepies!
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