Over a Cup of Coffee: Two easy Mexican casseroles
The weather hasn’t been nice enough for barbecuing yet — at least not at our house. It would be nice to eat steak, hamburgers and other grilled foods, but we’ve been sticking to our usual casseroles and soups and other dishes that we tend to eat more in the winter. This week I pulled out two Mexican casseroles that I haven’t made in awhile.
“Mexicali Casserole” is one of my husband Lyle’s favorite dishes. It’s easy to make; just open up cans and mix the ingredients right in the casserole dish. Sometimes I use two cans of Vienna sausages because I like the way they taste.
“Frito Chili Pie Casserole” is tasty. In the recipe’s margin I have written, “Add more tomato liquid.” See what you think if you make the casserole.
2 (14 ½ -ounce) cans of tamales
1 (20-ounce) can yellow hominy, drained
1 can Vienna sausages, cut into chunks
1 can condensed cream of chicken soup
¼ cup shredded sharp cheddar cheese
Preheat the oven to 350 degrees. Remove the wrappers from one can of tamales. Cut the tamales into thirds. Combine the cut tamales, hominy, sausages, and soup in a 1 ½ -quart casserole. Bake, uncovered in the 350 oven for 35 to 40 minutes. Remove the casserole from the oven. Take the wrappers from the remaining can of tamales. Cut the tamales diagonally in half. Garnish the top of the casserole with the cut tamales. Sprinkle with cheddar cheese. Return to the oven long enough for the tamales to warm and the cheese to melt. Serve with lettuce salad. Makes about six servings.
Frito Chili Pie Casserole
1 (12-ounce) bag of Fritos
2 (16-ounce) cans chili beans
1 (16-ounce) can of tomatoes with green chilies
1 pound ground beef, cooked and drained
2 cups of shredded cheddar cheese
1 small head of lettuce
1 or more tomatoes
1 (16-ounce) container of sour cream
Brown the ground beef and drain off the grease. Then layer the following ingredients in an eight-by-eight-inch baking dish: ground beef, chili beans, tomatoes and chilies and one cup of cheese. Bake in a 350-degree oven for 30 minutes. While the casserole bakes, shred the lettuce and chop the tomatoes. Remove the casserole from the oven and serve while hot by spreading the lettuce, tomatoes and remaining cheese over each serving. Top with sour cream. Serves four. Note: You may wish to add more tomato juice.
If you have recipes that you would like to share with readers, please call me at 970-824-8809 or write to me at PO Box 415, Craig CO 81626. It won’t be long before July 4th. Do you have special recipes that you make up for the celebration?
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