Nasty Nachos

Now, I know that this dish has an unappealing name, but it's so much better than it sounds! It's basically a nacho casserole -- taco meat, crushed tortilla chips, cream style corn, salsa and cheese layered together, then baked until hot and bubbly. The cream style corn sounds strange, but coming from someone who absolutely hates cream style corn, it works in this recipe, and it wouldn't be the same without it. The sauce from the corn helps bind the ingredients together, and adds some great flavor.

Next time I make this, I'm going to use Morningstar Crumbles instead of ground beef, or maybe even some drained and rinsed black beans, cooked with the taco seasoning. We have pretty much fallen off of our vegetarian game lately, and need to get back on track. But for tonight, this really hit the spot!

Ready to bake.



And out of the oven.



Nasty Nachos

1 lb ground beef
1 pkg taco seasoning
1 bag tortilla chips
1 can cream style corn
2 cups grated cheddar cheese
1 jar of salsa

Preheat oven to 400.

Brown the ground beef; drain well. Mix with taco seasoning according to package directions.

In a greased casserole dish, layer in the order stated:

1/3 package of crushed chips (about 2 handfuls)
½ hamburger mixture
½ can cream style corn
1 cup cheddar cheese
½ jar of salsa (about 2/3 cup)

Repeat layers. Sprinkle remaining crushed chips over the top. Bake until heated through, about 30 minutes. Cover with foil if the chips start to brown too much.

It's not pretty, but it's good!

Brooke's Taco Soup

1 lb ground beef, browned and drained
1 can diced tomatoes
1 can Ro-Tel tomatoes
1 can corn
1 can creamed corn
1 can hominy
1 can kidney beans
1 can chili beans
1 pkg dry ranch dressing
1 pkg taco seasoning
Shredded cheese
Frito corn chips

Put everything into a large crockpot, including all juices. Mix well. Set crock pot to low and simmer all day, stirring occasionally if you can. Serve with cheese and Fritos.

Taco Salad

1 lb ground beef
1 can chili beans, drained (reserve liquid)
½ c Miracle Whip
8 cups torn iceberg or romaine lettuce
1 tomato, diced
½ c black olives, sliced
1 avocado, diced
1 red onion, chopped
8 oz shredded cheddar cheese
Crushed tortilla chips (original cheese Doritos are good for extra flavor)

Brown ground beef; drain fat. Stir in drained chili beans; cool.

Whisk together Miracle Whip and reserved chili bean liquid for dressing. Set aside.

Toss together remaining ingredients, gently stir in beef/bean mixture, and toss with dressing.

Note: This does not keep, so don’t toss it together until you’re ready to serve.

Natchitoches Meat Pies

Filling:
2 t. shortening
2 t. flour
1 1/2 lbs. ground pork
1/2 lb. ground beef
2 large onions, chopped fine
2 T. fresh chopped parsley
1 t. sage
1 t. garlic salt
red pepper and black pepper to taste

Pastry:
4 C. flour
2 t. baking powder
1 t. salt
1/2 C. melted shortening
1/2 C. milk
2 eggs slightly beaten

For filling: Combine shortening and flour in a large Dutch oven. Cook over med. heat, stirring constantly, until a roux is of copper color. Add other ingredients and cook until meat is browned and onions are tender. Drain well and cool.

For pastry: Combine flour, baking powder, and salt. Add melted shortening, stirring until blended. Combine milk and eggs stirring well. Pour milk mixture into flour, stir just until blended, adding more milk as necessary.

Divide pastry into 22 equal portions. Roll each portion into 5 inch circles. Place about 2 T. meat mixture in each circle. Fold in half; moisten edges w/water and press with fork to seal. Heat 1 inch of oil to 375. Fry pies in hot oil until golden, turning once. Drain well on paper towels.

Meatloaf

1 lb hamburger
1 onion, chopped
1 small can Spicy V-8
½ c oatmeal
1 egg
salt & pepper
Ketchup

Preheat oven to 350. Mix together all ingredients, using fingers to combine thoroughly. Shape into loaf in 9-inch square pan; spread ketchup on top. Bake for 1 hour.

Sloppy Joes

1 lb ground beef
1 onion, diced
½ c ketchup
2 Tbsp yellow mustard
1 Tbsp cider vinegar
2 Tbsp packed brown sugar
sliced cheddar or American cheese
hamburger buns

Brown ground beef; drain fat. Add onion; cook and stir 3 to 5 minutes or until onion softens slightly. Stir in ketchup, mustard, vinegar and brown sugar (these measurements are approximate, as I never actually measure mine. Just adjust to suit your taste). Reduce heat, cover and simmer for 20 minutes or until onion is fully cooked. Serve on toasted hamburger buns with cheese.

Note: These Sloppy Joes are sweet and barbecuey. If you prefer yours spicy, add some cajun seasoning, salt and Tabasco Sauce to taste.

To make this recipe vegetarian, replace the ground beef with Morningstar crumbles. To make it vegan, omit the cheese.

Shepherd's Pie

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 egg yolk
1/2 cup milk
Salt and freshly ground black pepper
1 tablespoon olive oil
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock
2 teaspoons Worcestershire
1/2 cup frozen peas

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.

In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned.

Burger for a Bunch

Hamburger filling (below)
1/2 cup mashed potato flakes, divided
2 Tbsp. melted butter
2 cups flour
1Tbsp. sugar
1 tsp. cream of tartar
1 tsp baking soda
1/3 cup butter
1/2 cup milk
1/4 cup mayonnaise
1/2 cup shredded cheddar cheese

Prepare hamburger filling as directed below; set aside.

Preheat oven to 375.

Combine 1/4 cup of the potato flakes with melted butter; set aside.

In large mixing bowl combine remaining 1/4 cup potato flakes, flour, sugar, cream of tartar and baking soda. Cut in butter until mixture resembles coarse crumbs. Add milk and mayonnaise; blend until a soft dough forms. Divide in half; shape into balls. Roll out one ball on floured surface to 9" circle. Place on greased cookie sheet. Spread filling to within 1/2" of edge and sprinkle with cheese. Roll out remaining dough and place on filling; seal edges with a fork. Brush with milk and sprinkle with reserved potato flakes.

Bake for 20-25 minutes at 375 until golden brown.

Hamburger Filling

1 lb. ground beef
1/2 cup chopped onion
1 tsp. salt
1/4 tsp pepper
3/4 cup mashed potato flakes
1 egg
3/4 cup catsup
1/4 cup hamburger relish
1 Tbsp. salad mustard

Saute ground beef, onion, salt and pepper until browned. Add all the remaining ingredients and blend well.

May be made ahead of time. Cover and place in refrigerator for several hours or overnight. Bake 375 for 20 -25 minutes.