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Full Online Book HomeLearning KitchenCasseroles - Beef - Santa Fe Casserole Bake
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Casseroles - Beef -  Santa Fe Casserole Bake Post by :CoachLarry Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3799

Click below to download : Casseroles - Beef - Santa Fe Casserole Bake (Format : PDF)

Casseroles - Beef - Santa Fe Casserole Bake

1 pound lean ground beef
1 package (1.25 ounces) Lawry's Taco seasoning
2 cups chicken broth
1/4 cup all purpose flour
1 cup dairy sour cream
1 can (7 ounces) diced green chiles
1 package (11 ounces) corn or tortilla chips
2 cups (8 ounces) grated cheese Monterey Jack or cheddar
1/2 cup sliced green onions with tops

In medium skillet, brown meat and stir until crumbly; drain fat. Add Taco spices and seasonings; blend well.

In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chiles; blend well.

In a 13x9x2" lightly greased glass baking dish, place 1/2 of the chips. Top with 1/2 of beef mixture, 1/2 of the cheese and 1/2 of the green onions. Layer again with remaining ingredients ending with green onions.

Bake uncovered, in 375*F. oven for 20 minutes. Let stand 5 minutes before cutting.

Makes 6 wonderful servings.
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Casseroles - Beef -  Sauerkraut -beef Bake Casseroles - Beef - Sauerkraut -beef Bake

Casseroles - Beef -  Sauerkraut -beef Bake
150 grams one-day-old bread 11 oz. Light (color) beer 750 grams each ground pork(should be quite fat) and ground beef 1 onion, grated 3 eggs 1 tbsp. each mustard, salt, pepper 2-3 tbsp. dry breadcrumbs 2 oz. smoked bacon(in small cubes) 2 tbsp. oil 2 red bell peppers 1 can (we have 29 oz. cans) Sauerkraut, drained 4 oz. grated Gouda or Cheddar 8 oz. sour cream Soak bread in beer, drain. Mix with meat, half of the onion, spices, and eggs. Press in a casserole dish (32 by 39 centimeters). Bake at 350°F for about 25 minutes.Fry bacon

Casseroles - Beef -  Rueban Casserole By Sue Freeman Casseroles - Beef - Rueban Casserole By Sue Freeman

Casseroles - Beef -  Rueban Casserole By Sue Freeman
1/2 lb sliced corned beef (can be from the deli) - cut into small bites 1/2 lb sliced Swiss cheese 1 jar sauerkraut - drained if needed Instant Mashed Potatoes Paprika or Caraway Seeds Make up a large serving amount of the instant potatoes according to package (or you can use fresh mashed potatoes) - about 6-8 servings. Mix in the sauerkraut (to taste). In a large, buttered casserole dish spread 1/2 the potato mixture, then layer the corned beef on top of that, followed by the Swiss cheese. Cover with the rest of the potato mixture. Sprinkle the top with