Monday, April 18, 2011
Ok, it's taken me forever to get this recipe up here.(because I couldn't find it anywhere online and didn't want to type it out) Well, because I really like this recipe so much here it is... hand typed by ME :) This is a staple,, go to recipe. I know it doesn't have a lot of fancy ingrediants or look to fancy, but it is SERIOUSLY really good. I made a more authentic enchillade recipe a few weeks ago and liked this one more.
1 pound ground beef
1 medium onion, chopped
1 tsp chili powder
4 cups shreded chedder cheese
12 flour tortillas (8 inches)
1 can condensed cream of mushroom soup, undiluted
1 cup milk
1 can(4 ounces) diced green chilies
In large skillet, brown beef with onions;drain. Add chili powder;mix well. Spoon1/4 cup beef mixture and 1/4 cup cheese down center of each tortilla. Roll up;arrange burritos in a greased 9x13 baking dish. In a bowl,combine soup, salsa, milk,and chilies;mix well. Pour mixture over burritos in baking dish. Top with remaining cheese. Bake at 350 for minutes.
Saturday, April 2, 2011
Well, the chicken for this meal didn't turn out as exciting as I thought. So, I won't post that recipe. The sweet potato fries were awesome! They came for Paula Deen and she know how to do everything right when it comes to southern food :) It was the best part of the meal. It was also a good way for my girls to get excited about sweet potatoes. Enjoy!
* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder
* Olive Oil, for tossing
* 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
* 1 tablespoon House Seasoning
* 1/2 teaspoon paprika
For the House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Preheat oven to 450 degrees F.
Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.