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Taco Salad Casserole

Jan 25, 2018 | Kid-Friendly, Main Dish

Yields 6-8 servings

Taco Salad Casserole

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 1 pound Ground Beef or Ground Pork
  • 1 cup Chopped Onion
  • 1 can (15 ounces) Chili with Beans
  • 1 can (14 ounces) Diced Tomatoes, undrained
  • 1 can (4 ounces) Chopped Green Chilies, undrained
  • 1 package (1 ounce) dry Taco Seasoning Mix
  • 1 bag (12 ounces) Nacho-flavored Tortilla Chips, divided
  • 2 cups (8 ounces) Shredded Cheddar Cheese
  • 2 cups (8 ounces) Shredded Mozzarella Cheese
  • 3 to 4 cups Shredded Lettuce
  • 1 jar (8 ounces) Taco Sauce
  • 1/2 cup Sour Cream

Instructions

  1. Preheat oven to 350F.
  2. In a large skillet, over medium heat, saute ground meat and onion until meat is no longer pink; drain fat.
  3. Add chili with beans, tomatoes, green chilies and taco seasoning; cook and stir until heated through.
  4. Crush tortilla chips and place half in a 2.5-quart greased casserole.
  5. Pour meat mixture over chips.
  6. Top with cheese and remaining chips.
  7. Bake 30 to 40 minutes or until hot and bubbly.
  8. Serve over bed of lettuce; top with taco sauce and sour cream.

Notes

Perfect for Game Day!

7.8.1.2
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https://ugfoodbank.org/taco-salad-casserole/

Spanish Rice with Pork

Oct 8, 2017 | Kid-Friendly, Main Dish

Yields 4 servings

Spanish Rice with Pork

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 1 medium Green Pepper, chopped
  • 1 small Onion, chopped
  • 1 Tablespoon Butter
  • 1 can (approx. 14-1/2 ounces) Diced Tomatoes, drained
  • 1 cup Chicken Broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1-3/4 cups cubed Cooked Pork
  • 1 cup uncooked Instant Rice

Instructions

  1. In a large skillet, melt butter.
  2. Saute green pepper and onion until tender.
  3. Stir in tomatoes, broth, salt and pepper.
  4. Bring to a boil.
  5. Stir in pork and rice.
  6. Transfer to a greased 2-quart baking dish.
  7. Cover and bake at 350F for 20-25 minutes or until rice is tender and liquid is absorbed.
  8. Stir before serving.

Notes

Serve with green salad, guacamole, salsa and ice cream for dessert.

7.8.1.2
71
https://ugfoodbank.org/spanish-rice-with-pork/

Southwest Cheese Soup

Sep 17, 2017 | Soup

Yields 6-8 servings

Southwest Cheese Soup

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 can (15-1/4 ounces) Whole Kernel Corn, drained
  • 1 can (15 ounces) Pinto Beans, rinsed and drained (or use kidney beans)
  • 1 can (14-1/2 ounces) Chicken Broth
  • 1 can (10 ounces) Diced Tomatoes and Green Chilies, undrained
  • 1 can (10 ounces) Chunk White Chicken, drained
  • 1 can (4 ounces) Chopped Green Chilies
  • 1 pound Process American Cheese, cubed
  • Crushed Tortilla Chips, optional

Instructions

  1. Combine the first 7 ingredients in a large saucepan.
  2. Cook and stir over medium heat until the cheese is melted.
  3. Ladle into bowls and garnish with crushed tortilla chips if desired.

Notes

Serve with a green salad and dessert.

7.8.1.2
68
https://ugfoodbank.org/southwest-cheese-soup/

Taco Rice

Apr 23, 2017 | Kid-Friendly, Main Dish, Salad

Serving Size 4 servings

339

Taco Rice

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1/2 pound ground beef
  • 1 medium Onion, chopped
  • 1/2 cup Salsa
  • 8 ounce can Tomato Sauce
  • 1-1/2 cups quick Rice, uncooked
  • 4 cups Lettuce, chopped
  • 2 Tomatoes, chopped
  • 2 ounces Cheddar Cheese, shredded

Instructions

  1. In a large skillet, brown ground beef and onion.
  2. Drain meat and return to skillet.
  3. Add salsa and tomato sauce to the skillet and bring to a boil.
  4. Stir in rice, cover and let stand 5 minutes.
  5. Fluff rice with a fork and transfer to a serving dish.
  6. Serve with lettuce, tomatoes and cheese.

Notes

Serve as a salad or with warmed tortillas.

7.8.1.2
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https://ugfoodbank.org/taco-rice/

Slow-Cooker Sausage & Hamburger Soup

Jan 1, 2017 | Main Dish, Slow-Cooker, Soup

Yields 4-6 servings

Slow-Cooker Sausage & Hamburger Soup

30 minPrep Time

8 hrCook Time

8 hr, 30 Total Time

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Ingredients

  • 1 pound Polish Sausage, sliced
  • 1 pound Ground Beef
  • 1/2 teaspoon Seasoned Salt
  • 1/4 teaspoon Leaf Oregano
  • 1/4 teaspoon Leaf Basil
  • 1 envelope (1-1/2 ounces) Dry Onion Soup Mix
  • 6 cups boiling Water
  • 1 can (16 ounces approx.) Whole Tomatoes
  • 1 Tablespoon Soy Sauce
  • 1 cup sliced Celery
  • 1/4 cup chopped Celery Leaves
  • 1 cup sliced pared Carrots
  • 1 cup uncooked Elbow Macaroni (or other similar pasta)
  • Grated Parmesan Cheese (optional)

Instructions

  1. In a skillet, over medium heat, brown sausage and ground beef; drain well.
  2. Place meat into Slow-Cooker.
  3. Add salt, oregano, basil and onion soup mix.
  4. Stir in boiling water, tomatoes and soy sauce.
  5. Add celery, celery leaves and carrots; stir well.
  6. Cover and cook on Low setting for 8 to 16 hours (or on High setting for 4 to 5 hours).
  7. One hour before serving, turn to High setting andf stir in macaroni.
  8. Serve with Parmesan cheese if desired.

Notes

Serve with crusty bread or crackers, a green salad if desired, and a light dessert.

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https://ugfoodbank.org/slow-cooker-sausage-hamburger-soup/