Cowboy Casserole

It's been a long time since I have posted! I am sorry....life gets busy, family gets sick and the computer takes a backseat! So did my family's dinner menu. I realized I was fixing the same thing over and over again. I have heard it said the average family eats the same five things every week. YUCK! I don't want that for my family! BUT I am tired and I don't have very much time or resources for new recipes!

I decided to pull up my big girl panties and try something new. It was mostly made up out of my head after looking at several old cookbooks and not liking what I saw.  I wanted something quick, in the skillet and that ever one would like. This is what I came up with:

Brown the following in a very large skillet:

(2) pounds of ground chuck (poor Chuck)
(1) medium onion, chopped
(1) medium green pepper, diced

Drain fat from the hamburger after it is completely done and put back in skillet. (Your skillet should be on medium heat.)

Drain the following and add to the hamburger:

(1) can of pinto beans
(1) can of black beans (rinse them first)

Stir this into the hamburger and then add the following:
(1) teaspoon garlic salt
(1) teaspoon chipoltle chili powder
(2) teaspoons chili powder (regular kind, nothing fancy)

Next add to regular size cans of diced tomatoes WITH their juice and stir.
Now add the following:

(2) cups of Minute Rice with (2) cups of hot water.

Stir and bring all to a boil.  Cover and reduce heat, stirring occasionally. Cook for approximately 10 minutes or so until rice is cooked and juices have reduced.

Serve on a plate circled with Frito corn chips and sprinkled liberally with shredded sharp cheddar cheese and shredded pepper jack cheese.

 

My mother's chicken and stuffing casserole

I was in need of a good casserole to take to some friend's home.  As a member of a close church family, it is a real privilege to help out another family. I was trying to decide what to make. That is when I remembered my mother's favorite casserole.  It was fast, easy and really good.  I forgot to take pictures this time but trust me, its yummy!  Here is what you need:

(1) box of Cornbread stuffing
(1) box of Herb stuffing
(1) can of Campbell's Cream of Chicken and Herb soup
(1) can of Campbell's Cream of Mushroom soup (you can substitute the cream of chicken soup if you don't like mushrooms)
Chicken stock
Cooked chicken, shredded

Pre-heat oven to 350 degrees. Into a large bowl combine both cans of soup with 1 3/4" soup cans of chicken broth.  Stir well until combined.  Add both boxes of dry stuffing mix and stir until mixed well.  Stir in the chicken.  Spread into a 13" x 9" pan and bake for approximately 30 minutes covered with foil and then for about 10 minutes without foil until the top is lightly brown.

Be careful about adding any salt to this recipe as it is quite salty enough from the dry stuffing mix.  I think my mom added a melted stick of butter too but I am not sure. I opted to not add it. (I know you are shocked!)

This is a great recipe for church suppers and company. I hope you try it. My mom used to make it all the time.