Queso

This is a Mexican appetizer that we love! I got it off the

Food Network website, I think it is from Paula Deen.

Ingredients:

1 lb. Velveeta

1 can petite diced tomatoes

1 can diced green chilies

hot sauce

Cut 1 lb. Velveeta into cubes, put in a saucepan and melt, stirring frequently until smooth. Add one can petite diced tomatoes (drained) and one can diced green chilies (not drained). Stir together and add 1-2 tsp. hot sauce to taste. Serve with tortilla chips.

Tamale Pie

1 Lb ground beef, browned
1 15 oz can corn, drained
1 small can sliced olives
1 clove minced garlic
1 TB sugar
1 tsp salt
1 TB chili powder
1 15oz can pinto or black or kidney beans, drained
1 1/2 C shredded cheese
2 8 oz cans of tomato sauce

Combine all ingredients and place in 9x13 pan.

To make crust combine the following in a saucepan on medium to high heat:
1 C cornmeal
2 1/2 C cold water
1 1/2 tsp salt

Stir frequently until thick. Add 1 Tb butter and stir until melted. Spread crust mixture on top of meat mixture. If freezing, place in pan, cover tightly and freeze. Otherwise, cover and bake at 375* for 40 minutes.

Mexican Lasagna

This is a new family favorite. It is rare at my house for my kids to request or eat leftovers, but they love love love this.

Spray 9 x 13 pan with nonstick spray

Layer two times: (use half of each item for the first layer and half for the second)
Browned and seasoned (add cumin) beef
torn corn tortillas
1 can rinsed black beans
1 can stewed tomatoes diced (can also use regular diced tomatoes)
1 can olives sliced
1 can Enchilada sauce
Sour cream (a few dollops spread around)
Cheese

Top with crushed tortilla chips under the last layer of cheese

Bake covered at 350 for 20 minutes.

Salisbury Steaks

2 lbs ground beef
1/2 C crushed saltine crackers
2 eggs, slightly beaten
1/4 C milk
1 Tbsp cream of mushroom soup
2 Envelopes beef gravy mix

Combing ground beef, cracker crumbs, eggs, milk and soup mix. Mix thoroughly. Shape into patties (6-8). If freezing, place wax paper between each patty. Place in freezer bag.

Slow cooker method: put patties in a slow cooker. Mix gravy according to the package directions and pour over patties. Cook on medium for 4-6 hours.

Stove Top Chicken Casserole

With Baby #3 coming, I wanted to stock up on freezer meals so when I don't want to cook, we can still have something yummy. I need to write these recipes down so I can return the cookbook :). I hope someone else enjoys these too...

1 Box stuffing mix
1/2 Cube butter
2 C chicken, cooked and diced
2 Cans Cream of chicken soup
1 C milk
2 large stalks of celery washed and sliced

Melt butter. Stir into entire package of stuffing, turning to coat as evenly as possible. Reserve 1/2 of mixture and set aside. Cover the bottom of a 9x13 pan with the stuffing.

Mix all of the other ingredients together and pour over the top of the stuffing. Use the reserved stuffing mix to sprinkle over the top of the casserole. If freezing; cover with foil and freeze. Otherwise, cover and bake at 350* for 30 minutes or until bubbly. Uncover the last 10 minutes of baking. Good with rice or mashed potatoes.