Betty’s Tortilla Soup

Betty’s Tortilla Soup

1 cup of frozen onion 3Tablespoon of chopped jalapeño I use jarred 1Tablespoon of minced garlic, I probably double/triple that 1 Tablespoon of Extra Virgin Olive Oil *Sauté onion, jalapeno, and garlic in the EVOO 1 can of crushed Tomatoes I use a large one 6 cups of Low Sodium Chicken Stock 1 cup of Low Sodium Tomato Soup I use the large one *Stir thoroughly, add: 1 Teaspoon of Ground Cumin 1 Teaspoon of Chili Powder 1 Teaspoon of Salt 1 Teaspoon of Pepper ½ Teaspoon of Lemon Pepper 2 Tablespoons of Worcestershire Sauce *Simmer for 1 to 1 ½ hours uncovered between medium and low via Amanda Skelton Yocum, Betty is her sweet mama.

Tamale Pot Pie

Hungry family? Satisfy appetites with a pot pie made with spicy ground beef and corn.

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings

1	lb lean (at least 80%) ground beef
1	box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1	can (14.5 oz) diced tomatoes, undrained
1	can (2 1/4 oz) sliced ripe olives, drained
2	tablespoons Original Bisquick® mix
1	tablespoon chili powder
2	teaspoons ground cumin
1/2	teaspoon salt
1	cup Original Bisquick® mix
1/2	cup cornmeal
1/2	cup milk
1	egg

Total Time: 1 hour 0 min

1.	Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.
2.	In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.
3.	Bake uncovered about 25 minutes or until crust is light brown.
High Altitude (3500-6500 ft): Bake about 30 minutes.

Substitution:

A 15.25-ounce can of Green Giant® whole kernel corn, drained, can be used instead of the frozen corn.

Serve-With

Serve a salad of fresh greens and avocado and orange slices tossed with your favorite vinaigrette dressing.

Nutrition Information:

1 Serving: Calories 360 (Calories from Fat 130); Total Fat 14g (Saturated Fat 5g, Trans Fat 1 1/2g); Cholesterol 85mg; Sodium 690mg; Total Carbohydrate 38g (Dietary Fiber 3g, Sugars 5g); Protein 19g Percent Daily Value*: Vitamin A 15%; Vitamin C 8%; Calcium 10%; Iron25% Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Medium-Fat Meat; 1/2Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Via Betty Crocker

Layered Enchalad Bake

Prep Time: 15 min
Total Time: 1 hr 35 min
Makes: 8

1 lb. (500 g) lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (19 fl oz/540 mL) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chili powder
6 flour tortillas (9 inch)
1/2 cup sour cream
1 cup KRAFT Tex Mex Shredded Cheese

PREHEAT oven to 400ºF. Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.

ARRANGE 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Thanks once again to Kraft for this goodie.

Black-Bean Tostadas with Corn Relish

Black-Bean Tostadas with Corn Relish

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Serves 4.

INGREDIENTS

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)


DIRECTIONS

1) Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.

2) Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.

3) Shred cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.

4) Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.

5) Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.

6)For serving, top tostadas with corn relish, and, if desired, sour cream.

From the ever-lovely MarthaSteart.com

Turkey Enchilada Casserole

Stole this one from Holly. Yummy!


Turkey Enchilada Casserole

Ingredients

1 1/2 pounds ground turkey breast
1/2 cup chopped onion
1 tablespoon minced garlic
2 tablespoons minced fresh oregano leaves or 1 tablespoon dried
1/2 teaspoon ground cumin
1 teaspoon salad oil
1 can (29 oz.) red enchilada sauce
Salt
12 corn tortillas (6 in. wide)
2 cups shredded reduced-fat jack cheese (8 oz.)
Chopped fresh cilantro



Preparation
1. In a 5- to 6-quart pan over high heat, stir turkey, onion, garlic, oregano, and cumin in oil until turkey is crumbly and no longer pink, about 4 minutes. Stir in 1 cup enchilada sauce. Add salt to taste.

2. Meanwhile, cut tortillas in half. Arrange a fourth of the halves evenly over the bottom of a shallow 3-quart casserole, overlapping to fit. Sprinkle a fourth of the cheese evenly over the tortillas, then top with a third of the turkey mixture and a fourth of the remaining enchilada sauce, spreading each level. Repeat to make two more layers of tortillas, cheese, turkey mixture, and sauce; top with another layer of tortillas and sauce, then cheese.

3. Bake in a 425° regular or convection oven until cheese is melted and casserole is hot in the center, 18 to 20 minutes. Sprinkle with chopped cilantro.
Yield

Makes 8 to 10 servings
Nutritional Information

CALORIES 249(20% from fat); FAT 5.7g (sat 3.1g); PROTEIN 27g; CHOLESTEROL 58mg; SODIUM 1048mg; FIBER 1.7g; CARBOHYDRATE 23g

Tamale Pie

The following recipe is from:
Sandra Lee Semi-Homemade® Slow cooler recipes© Cookbook.
Click the photos to make them larger.

Can't wait to try this one! Although, you have NO IDEA how hard it is for me to find Mexican food (like canned green chilies, and sometimes even corn tortilias) in Canada! It looks good though!