3 cups leftover taco-seasoned ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 cup (4 ounces) shredded Monterey Jack cheese
2 eggs, lightly beaten
1 cup milk
1-1/2 cups biscuit/baking mix
1 cup (8 ounces) sour cream
2 cups shredded lettuce
1 medium tomato, diced
In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with lettuce and tomato. Yield: 6 servings.
COCA COLA CHICKEN
1 lb Chicken thighs
12oz. Coca-cola (DO NOT SUBSTITUTE - NO Pepsi or cheap brands)
10 oz. Ketchup
Bring coke & ketchup to boil, add chicken, reduce to simmer for 1 hour & 15 mins.
Serve on bed of white rice.
SAUSAGE AND CRESCENT ROLL CASSEROLE
2 cans crescent rolls
2 lbs. sausage
2 8-oz pks. cream cheese
Brown, rinse and drain sausage. Add cream cheese and heat until melted. Line a 13x9x2 inch casserole dish with 1 pkg of crescent rolls. Pour in sausage mixture. Top with remaining crescent rolls. Bake at 350 degrees for 20 minutes or until brown. Can be made the day before, recipe can also be halved, using an 8x8 pan.
TATOR TOT CASSEROLE
1 lb ground beef
1 can cream of mushroom soup
onion (to taste)
Brown beef in pan and add cream of mushroom soup, diced peppers and onions. Place in a 9x13 pan. Add tator tots to top and sprinkle with shredded cheese. Bake at 350 until tator tots are brown, about 35 minutes.
3 years ago