In pan of boiling water, cook 8 lasagne noodles until soft.
In
a bowl mix the following together, then add to the meat sauce mixture:
1
1/2 c. cottage cheese 1
raw egg1/2 tsp salt 1/8 tsp pepper
2cups grated mozzarella cheese 1/2 c. Parmesan cheese
1 Tbs. chopped parsley
When
the noodles are soft, drain them and place on a plate to cool a bit; spray a
9x13 glass cooking dish, then place a small amount of the meat sauce mixture on
the bottom of the pan; now
place three of the cooked noodles, lengthwise in the dish. Use half of the
meat/cheese sauce to cover the noodles; use three more noodles to cover the
sauce; add the rest of the sauce to cover the second set of noodles.
Cover pan and cook on medium heat for approx. 20 minutes...until rice is cooked. For variety Add some corn or chopped bell pepper for more flavor...keep it out if your kids or husband "hate" bell pepper!!
Serve with salad and steamed vegetables (or corn if you're in a hurry!)
Brown
a few pounds of hamburger. Drain the grease off. (I fill the hamburger pan with
water after cooking the meat and "rinse" it.) Once the meat is drained of the grease, add
one packet of taco seasoning mix, or the equivalent (chili powder, cumin,
garlic salt, etc.) and 1 tsp. ham bouillon. Mix together well.
Very briefly dip corn tortillas, one at a time, in hot oil then drain on paper towels
Put a small scoop of meat mix on tortilla and top with a small amount of grated cheese. Roll up, leaving ends open. Use toothpick to secure and place in greased, glass baking dish. Cover dish with foil when full of taquitos, and refrigerate if serving later. Or place uncovered dish in 350 degree oven and heat for 30 minutes. This makes the taquitos crispy. Once they are crispy, the toothpicks can be removed before serving. (A good safety precaution!!)
Very briefly dip corn tortillas, one at a time, in hot oil then drain on paper towels
Put a small scoop of meat mix on tortilla and top with a small amount of grated cheese. Roll up, leaving ends open. Use toothpick to secure and place in greased, glass baking dish. Cover dish with foil when full of taquitos, and refrigerate if serving later. Or place uncovered dish in 350 degree oven and heat for 30 minutes. This makes the taquitos crispy. Once they are crispy, the toothpicks can be removed before serving. (A good safety precaution!!)
Pressure
cook a roast (approx. 5 lbs...) or cook an extra roast in a slow cooker on
Sunday... however you do it, take approx. 5 lbs of shredded beef and place it
in a large frying pan.
Add:
1 chopped onion (med. size) 2 (4 oz.) cans diced green chilis (mild)
2 large (19 oz) cans green chili salsa (mild) 1/4 tsp garlic powder
3 tsp. salt 1 tsp. cumin
2 Tbs. flour
Stir all of this together. Add some of the roast juices if it is too thick. Cook on low heat until it makes a good mixture.
Warm flour burrito tortillas in microwave, or steam them. When soft, place a "scoop" of meat mixture on tortilla, and roll up like a burrito. I make up all of the meat mixture into burritos (approx. 30 tortillas). Then on a hot griddle or clean frying plan I use a little butter, or cooking spray, and brown the "burrito" on each side. "Real" chimichangas are deep-fried, but I don't like the extra calories, or greasy taste. Serve with salsa, on a bed of lettuce, or as a side dish. Great reheated for lunch or snacks!
Add:
1 chopped onion (med. size) 2 (4 oz.) cans diced green chilis (mild)
2 large (19 oz) cans green chili salsa (mild) 1/4 tsp garlic powder
3 tsp. salt 1 tsp. cumin
2 Tbs. flour
Stir all of this together. Add some of the roast juices if it is too thick. Cook on low heat until it makes a good mixture.
Warm flour burrito tortillas in microwave, or steam them. When soft, place a "scoop" of meat mixture on tortilla, and roll up like a burrito. I make up all of the meat mixture into burritos (approx. 30 tortillas). Then on a hot griddle or clean frying plan I use a little butter, or cooking spray, and brown the "burrito" on each side. "Real" chimichangas are deep-fried, but I don't like the extra calories, or greasy taste. Serve with salsa, on a bed of lettuce, or as a side dish. Great reheated for lunch or snacks!
One
large frying pan full of cooked, shredded chicken (I use one large package of
boneless, skinless chicken breasts, cut into large chunks and boiled)
Add:
1 can (19 oz.) mild green chili salsa
2 cans (4 oz) diced mild chilis
Cook on low heat until mixed together.
In a bowl mix 4 cans Cr. of Chicken soup, 3 cans of milk (use empty soup can to measure), and 1 (19 oz) can green chili salsa. Mix together until fairly smooth. Pour a small amount in the bottom of an 11x13 glass dish.
Next, "build" the enchilada:
Place small scoop of meat mixture on warmed flour tortilla. Add grated cheese and a few chopped green onions. Roll up and place in glass dish. Put as many enchiladas in as possible by pushing very close together. Then pour soup mixture over enchildadas. Make sure it goes down the sides of the dish and fills any air holes. Top with grated cheese.
Bake in oven at 350 degrees for 30-45 min.
Add:
1 can (19 oz.) mild green chili salsa
2 cans (4 oz) diced mild chilis
Cook on low heat until mixed together.
In a bowl mix 4 cans Cr. of Chicken soup, 3 cans of milk (use empty soup can to measure), and 1 (19 oz) can green chili salsa. Mix together until fairly smooth. Pour a small amount in the bottom of an 11x13 glass dish.
Next, "build" the enchilada:
Place small scoop of meat mixture on warmed flour tortilla. Add grated cheese and a few chopped green onions. Roll up and place in glass dish. Put as many enchiladas in as possible by pushing very close together. Then pour soup mixture over enchildadas. Make sure it goes down the sides of the dish and fills any air holes. Top with grated cheese.
Bake in oven at 350 degrees for 30-45 min.
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