Time 25m Yield 8 servings. Number Of Ingredients 10 Steps:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, jalapenos, honey, chili powder and salt. Reduce heat to low; cook, uncovered, for 10 minutes, stirring occasionally. , Drain pasta; add to beef mixture. Add sour cream; cook and stir until heated through (do not boil).
Time 1h Yield 8 servings. Number Of Ingredients 12 Steps:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Add the water, tomato sauce and vinegar; cook for 10 minutes or until heated through. Cut each tortilla into six wedges. , In a greased 13x9-in. baking dish, layer half of the tortillas, meat mixture, cheese and olives; repeat layers. Bake, uncovered, at 350° for 35 minutes or until heated through.
Time 1h Yield 8 servings. Number Of Ingredients 12 Steps:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Add the water, tomato sauce and vinegar; cook for 10 minutes or until heated through. Cut each tortilla into six wedges. , In a greased 13x9-in. baking dish, layer half of the tortillas, meat mixture, cheese and olives; repeat layers. Bake, uncovered, at 350° for 35 minutes or until heated through.
Time 45m Yield 5 Number Of Ingredients 13 Steps:
Add oil to a medium saucepan. Stir in rice, and cook over medium heat until rice begins to have a golden color, about 5 minutes. Add 1/2 cup onion and 1/2 cup green pepper; cook and stir for 1 minute. Stir in water and half of the chili sauce. Bring to boil. Mix in corn, lemon juice, and 1/2 teaspoon salt. Cover, and simmer over low heat for 20 minutes. Meanwhile, saute beef with remaining 1/2 cup onion and 1/2 cup green pepper until meat loses pink color and vegetables are tender. Add remaining chili sauce, tomato sauce, cumin, and 1/2 teaspoon salt. Simmer uncovered 15 minutes. Turn rice onto a platter, and fluff with a fork. Sprinkle with cheese, and top with beef mixture. Serve immediately.
Time 1h20m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375ºF. Mix all ingredients, reserve 1/4 cup each of the salsa and the cheese. Shape into oval loaf in a 13x9 baking dish, top with the remaining 1/4 cup salsa. Bake 1 hour or until cooked through. Sprinkle evenly with the cheese; continue baking 5 minutes or until cheese is melted. Let stand 5 minutes before cutting into eight slices to serve. **I also like this with Cornbread Stuffing Mix.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Dissolve the beef boullion cube in the 1 cup of water. Brown beef and drain. To the beef, add onion, green pepper, seasonings, tomatoes, corn, and bullion with water. Bring to a boil. Stir in rice and remove from heat. Cover. Let stand 5 mintues, fluff with fork.
Yield 4 Number Of Ingredients 12 Steps:
In a large skillet over medium heat, cook beef until no longer pink. Add butter, zucchini, mushrooms and onions; cook and stir until the vegetables are tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies, sour cream and half of the cheese. Transfer to a greased 2-qt. baking dish; top with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted.
Number Of Ingredients 13 Steps:
•In a large skillet, cook beef over medium heat until no longer pink; drain. Add the butter, zucchini, mushrooms and onions; cook and stir until vegetables are tender. Drain. Stir in the chili powder, salt and garlic powder. Add the rice, chilies, sour cream and half of the cheese. • Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-22 minutes or until cheese is melted. Yield: 4 servings. Nutritional Analysis: 1 cup equals 462 calories, 27 g fat (15 g saturated fat), 109 mg cholesterol, 944 mg sodium, 23 g carbohydrate, 2 g fiber, 29 g protein.
