Over a Cup of Coffee: A Mexican casserole
I have several recipes for Mexican casseroles, most of them that require layering of the ingredients. This week’s “Enchilada Casserole” is a layered casserole, too, but the ingredients are different. Also included in the column is a recipe for a fruit salad that you can serve with the casserole. Enjoy!
2 pounds ground beef
2 (4-ounce) cans tomato sauce
1 cup salsa
1 can (10 ¾-ounce) cream of mushroom soup
1 (4-ounce) can green chilies
shredded cheddar cheese
chopped green bell pepper (if desired, to taste)
Preheat the oven to 350 degrees. Spray the bottom of a 9×13-inch casserole dish. Brown the ground beef (also the chopped green pepper if you choose to use it). Drain off the grease. Add the tomato sauce, salsa, cream of mushroom soup, and salsa. Mix well. Layer tortillas in the bottom of the casserole. Cover with some of the meat sauce. Sprinkle with the shredded cheese. Layer with more tortillas and meat sauce. You will probably have two layers. Sprinkle cheese on top. Bake at 350 degrees for 30 to 45 minutes. Serve with sour cream, if desired.
Fast Fruit Salad
6-ounce package dry gelatin, any flavor
8 ounces of small curd cottage cheese
12 ounces of whipped topping
20 ounces of canned fruit, drained (fruit to go with flavor of gelatin)
Stir dry gelatin, cottage cheese, and whipped topping together until smooth. Then gently add small pieces of the drained canned fruit, and save the fruit juice to make a gelatin salad. You can also add one cup of miniature marshmallows, if desired. There are lots of interesting combinations of gelatin flavors and fruit: orange gelatin and mandarin oranges; lemon gelatin and pineapple tidbits; peach gelatin and cubed peaches; etc. Experiment with fresh fruit as well, such as strawberry gelatin and strawberries.
When I cooked Easter dinner, I discovered that I could make a fruit salad by using four ingredients. This is a variation on a recipe that I’ve featured in this column previously. I discovered that I could use just four ingredients because I didn’t have mandarin oranges and marshmallows in the pantry. So I mixed up one can of sweetened condensed milk, one can of cherry pie filling, one can drained crushed pineapple and a carton of whipped topping, poured it in a 9×13-inch casserole dish and chilled the salad. It was good!
If you have recipes that you would like to share, please call me at 824-8809 or write to me at PO Box 415, Craig 81626.
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