RECIPE OF THE WEEK

EASY TAMALE CHEESE DIP

This recipe is a hit with my family, especially the men, and it's super easy to prepare.

Ingredients:

2 lb. box of Velveeta cheese
1 can tamales, unwrapped
1 can Rotel tomatoes and green chilis

Cut Velveeta into chunks and place in a microwave safe bowl. Add Rotel. Microwave until cheese is melted, stirring at 3 minute intervals. Add tamales and stir until smooth. Keep warm in a crockpot on low setting. Serve with tortilla chips.

Note: This can also be made in the crockpot.

RECIPE OF THE WEEK

MEXICAN CASSEROLE
Serves 4-6

This recipe has been around for years, but here is my family's rendition of it.

1# extra-lean ground beef
1/2 onion, chopped
1 can cream of chicken soup
1/2 cup salsa or taco sauce
tortilla chips
grated cheese (I use colby)

Brown ground beef and onion in skillet over med-high heat until meat is done and onion is tender. Add cream of chicken soup and salsa/taco sauce. Stir together until bubbly, then remove from heat. In casserole dish sprayed with non-stick spray, layer meat mixture, tortilla chips and grated cheese. Hint: Bottom layer should be meat mixture and top layer should be cheese. Bake at 350* for about 15 minutes or until cheese is melted and casserole is heated.

Serve with tossed salad.


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Recipe of the Week - July 31, 2007

Easy Chili-Cheese Enchiladas
Recipe courtesy of Brittney Evans - Guy, Arkansas.

Fill small flour tortillas with shredded cheese and 1 tsp. of jalapeno juice. Roll them up and place in casserole dish sprayed with Pam spray. Spread canned chili over top and sprinkle with more shredded cheese. Baked at 350* for about 20-25 minutes.

Note: I'm going to try serving these topped with sour cream, chopped lettuce, tomato and onion, and a side of guacamole.