Alright...you guys are wanting my Tortilla Delight recipe. It's pretty good but it's a killer. Ingredients: 1 lb ground beef or turkey meat 1 package shredded cheddar cheese 1 package shredded mozarella cheese 1 can Cream of Mushroom soup 1 can Cream of Chicken soup 1 big bag of your preferred Tortilla Chips (fried variety) 1 onion - prefer red but up to you Jalapeno slices (optional) Directions: 1. Brown meat in pan until mostly done. Scoop out excess grease. 2. Add onions to meat and cook a little longer till onions start to turn transparent. 3. Kill heat or turn to low simmer. Add Cream of Mushroom and Cream of Chicken soup. Stir into meat/onions in pan. No need to cook further as it's going in the oven. You can add sliced jalapenos into mixture or on top at end. 4. Preheat oven to 400 degrees. 5. Get a rectangular casserole dish and grease it with some oil (prefer Canola). 6. Open bag of tortilla chips. Layer bottom of casserole dish with tortilla chips. Break them up if necessary to get a good bottom layer. 7. Add half of the meat mixture over layered chips. 8. Add another layer of tortilla chips over meat layer. 9. Add rest of meat mixture over layered chips. 10. You can add some more crumpled tortilla chips to top. 11. Add mixture of cheddar and mozarella cheese over top (as little or much as you wish). 12. Bake in pre-heated 400 degree oven for about 20 - 25 minutes. Hopefully, the bottom layer of chips will be crispy but it could be soft (cook longer to get bottom layer crispy). Either way...it turns out pretty well and tastes pretty good albeit not the most healthy thing in the world. You can change the recipe up if you wish but that is the gist. Best bet is probably to use a knife and spatula to cut out squares. It won't necessarily hold together well when you scoop it out of pan onto plate but holds together enough. I used to make it occassionally. I haven't had it in a while, though. I'm thinking about making it for the Super Bowl. It's really easy to make and is no fuss. The soup/meat combination works well IMO and the onions give it an extra taste. Put jalapenos in it if you dare. It also makes for a good topping for nachos...even with the tortillas already in it. I would even use the filling in taco shells.
Is there any particular reason why you use "you're" correctly the first time and then you use "your" incorrectly the next? Thanks. Dude. Seriously, I will try your dip thingie. Mr. and Mrs. SwoLy-D's SEVEN-LAYER-DIP (one more time) 1 iceberg lettuce (you will use ½) 1-1½ lbs. of ground beef, lean, however you want it 1 can of refried beans (the Gephardt label is best, it's in the Mexican section) 1 8oz. thingie of cream (Daisy is best) 1 bag of MEXICAN-flavored mixed Kraft shredded cheese (has mozarella, Monterrey Jack, cheddar, and seasoning, etc.) 2 semi-ripened avocados (not too soft!) 2 medium-sized tomatoes 1 bag of Fiesta Mart brand tortilla chips (the thicker, the better; don't use Tostitos' brand, they break easily) Get your wife/husband to help you with this one. It will take about 30 minutes to 1 hour, depending on how close you follow my instructions. While you cook the beans and cook the beef, have your spouse/girlfriend/significant_other chop up the lettuce and the tomato separately. The beans have to be slightly watery in order for them to be spread over the ground beef later. The beef can't be too greasy, and you can also add Tony's Chacherie or some sort of Taco Mix powder just for taste, or even salt and pepper. After cooking the beans and ground beef separately, wait until the meat is warm (not too hot!), and put it aside. Show some affection to your s/gf/s_o while they help you. (layer 1) In a medium size oven-type casserole glass thingie, spread the cooked ground beef onto the bottom. While your s_o gets the lettuce, (layer 2) start spreading the beans over the beef. Make sure to cover the entire ground beef. With a large spoon, stir the cream to loosen it up for spreading over the beans. (layer 3) Cover the beans with the cream as you spread it. Have your s_o come over and dump the lettuce in the middle of the pan thingie over the cream. (layer 4) Spread and nicely cover the cream with the lettuce. Drain the tomato juice from the chopped tomatoes so the dip isn't watery. Have your s_o dump the tomatoes onto the lettuce. (layer 5) Spread the diced/chopped tomatoes evenly over the lettuce. Have your s_o chop the avocadoes minced. Grab the cheese bag, and (layer 6) spread the cheese over the tomatoes to cover them. Lastly, show some more affection to your s/gf/s_o for the work done, and (layer 7) spread the avocados for the last layer together. Serve in medium-sized bowls, arrange a larger bowl with the tortilla chips in the middle of the room. Use the chips to dip. WARNING: This will fill you up and you won't need another snack. . It's so good, you might want to make another batch to take to work and amaze your friends. xcharged will tell you. It's a staple dish in the SwoLy family gatherings.
My mouth is watering. I had something similar to this when I visited my family in Michigan a couple years ago. Except it was homemade mini meatballs with grape jelly and spicy brown mustard. I reluctantly tried it and it was to dieeeee for.
20 spicy McChicken sandwiches 20 double cheeseburgers 10 apple pies 50 bucks at mcdonalds. and u are set.
1. That is NOT a recipe. 2. you can buy those ANY TIME at that price. It doesn't look like a Special Sale to me. Add 20 nuggets, or something, Ronald McD... c'mon...
Had to bump this.. need to do something quick....Any idea how long it should stick in stay in the crock pot?
Glad to see you still use this recipe. I'd add the Jalapenos too if I didn't have kids. Makes me want to whip up a batch myself.
2 racks baby back ribs 1 2 ltr Dr. Pepper Cut Rack of ribs in 1/3's put in large zip lock bags and pour in Dr. Pepper. Leaving 1/2 cup of Dr. Pepper. Fridge and marinate overnight (at least 2 hours). Pour off Dr. Pepper and pat ribs dry. Season to taste. I use "grub rub" Lay ribs in 1 layer in shallow baking dish meat side up. Add 1/2 cup water to dish, cover and cook for 2 hours at 350 or until meat is just about to fall off the bone. While ribs are cooking make the sauce to finish them with... Sauce 1/2 cup Dr. Pepper 1/2 sweet onion finely diced 2 cloves garlic minced 2 tbsp worecestershire sauce 1/2 cup ketchup 2 tbsp apple cider vinegar 1/4 tsp cayenne pepper (or to taste) over medium heat add onion and garlic to sauce pan and cook until softened and fragrant. Add rest of sauce ingredients and simmer 15 to 20 minuets until sauce thickens up. Remove ribs from oven and transfer to medium heat grill brush with sauce cook 5 minutes, flip, sauce, cook 5 more minutes, flip and sauce for final time. Ribs should be falling apart, sticky sweet and mildly spicy.
I have not tried thie following recipe. But I can tell you that it gets a 5-star rating average from over 1,200 people. Restaurant-style Chicken Wings http://allrecipes.com/Recipe/Restaurant-Style-Buffalo-Chicken-Wings/Detail.aspx Ingredients: oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings Directions: Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
To clean: remove leaves, lightly rinse in water until no longer sticky. Ninfa's Green Sauce Recipe: Ninfas Green Sauce ...mmmmm.
