Okay, Okay.... Please forgive me... I'm sorry... I never posted those blasted chicken recipes! My day job really gets in the way of my recipe posting! I just wish I'd win the lottery... Okay... I know... You have to actually play the lottery if you expect to win!!!
Well, I promise to get you some new recipes this week. Really!
In the meantime, here's what we'll be eating around here this week:
Monday - Volleyball Game Day - Venison Chili (Thanks, Deanna, for the venison!!)
Tuesday - Spaghetti and meatballs, garden salad, garlic bread
Wednesday - Enchilada Casserole, green beans, tortillas
Thursday - Chix 'N Dumplin's!
Friday - Stuffed Taters and Salad, lemonade!
Saturday - Mom & Dad are going out!
Here's a recipe I think you'll enjoy:
2 lb. ground beef
1 cup chopped onion
1 (10-3/4 oz.) can Cream of Mushroom Soup
1 (10-3/4 oz.) can Cream of Chicken Soup
1 (15-oz.) can Enchilada Sauce
2 cups Cheddar cheese, grated
1 pkg. (12) corn tortillas
1. Brown ground beef and onion.
2. Stir in Enchilada sauce and soups.
3. In a 13 x 9 x 2-inch baking dish, layer the tortillas, sauce, and cheese. Be sure to start with a thin layer of sauce. Ending with cheese.
4. Bake at 325, covered, for 45 minutes; uncover and bake 15 minutes longer. Makes 8-10 servings.
** You can make this in two 9 x 9 pans and freeze one for eating later. Just thaw and bake as directed.