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Green Chile Chicken Casserole

Yields 6 servings

Green Chile Chicken Casserole

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

  • 4 cups Shredded Cooked Chicken
  • 1-1/2 cups Green Enchilada Sauce
  • 1 can (10-1/4 ounces) Condensed Cream of Chicken Soup, undiluted
  • 8 ounces Sour Cream
  • 1 can (4 ounces) Diced Green Chilies
  • 1/2 cup Cooking Oil (vegetable, canola, etc.)
  • 12 (6-inch) Corn Tortillas
  • 1-1/2 cups (6 ounces) Shredded Colby-Jack Cheese, divided

Instructions

  1. Preheat oven to 325F; grease a 13x9-inch baking dish.
  2. In a large skillet, over medium heat, combine chicken, enchilada sauce, soup, sour cream and chilies. Stir until warm.
  3. Heat oil in a separate deep skillet. Fry tortillas until just soft; drain on paper towels.
  4. Place 4 tortillas on bottom of greased baking dish; layer with 1/3 chicken mixture and 1/2 cup cheese. Repeat layers twice.
  5. Bake 15-20 minutes or until casserole is heated through and cheese is melted.

Notes

Great for Game Day!

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https://ugfoodbank.org/green-chile-chicken-casserole/

Taco Salad Casserole

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
85
https://ugfoodbank.org/taco-salad-casserole/

Taco Rice

Serving Size 4 servings

339

Taco Rice

15 minPrep Time

15 minTotal Time

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Recipe Image

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/

Fruit Pie Roll-Ups

Yields 8 servings

Fruit Pie Roll-Ups

15 minPrep Time

20 minCook Time

35 minTotal Time

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Recipe Image

Ingredients

  • 1 can (approx. 21 ounces) Fruit Pie Filling of choice
  • 8 large Flour Tortillas
  • 1-1/2 cups Water
  • 1-1/2 cups Sugar
  • 2/3 cup Butter

Instructions

  1. Spoon pie filling equally down center of each tortilla.
  2. Roll up and place seam side down in a large baking dish.
  3. In a saucepan, bring water, sugar and butter to a boil.
  4. Pour over filled tortillas.
  5. Chill for an hour or more (or overnight).
  6. Bake at 350F about 20 minutes or until bubbly.

Notes

Serve with vanilla ice cream or whipped cream if desired.

7.8.1.2
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https://ugfoodbank.org/fruit-pie-roll-ups/

Peanut Butter & Jelly Wraps

Yields 4 servings

Peanut Butter & Jelly Wraps

15 minPrep Time

15 minTotal Time

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Ingredients

  • 1 package (8 ounces) Cream Cheese
  • 1/4 cup Peanut Butter
  • 4 (6-inch) flour Tortillas
  • 1/4 cup Jelly or Jam

Instructions

  1. In a small bowl, stir cream cheese with a spoon until soft.
  2. Add peanut butter; mix well to combine.
  3. Spread about 1/3 cup mixture over each tortilla.
  4. Evenly spread 1 Tablespoon jelly over each.
  5. Roll up tortillas.
  6. Serve at once or cover and refrigerate until ready to serve.
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https://ugfoodbank.org/peanut-butter-jelly-wraps/