Mexican Lasagna

1 pound ground beef
1 medium onion, chopped
28 ounce can stewed tomatoes
8 ounce can tomato sauce
4 ounce can diced green chilies
1 package taco seasoning
1 pound cheddar cheese, grated
Flour tortillas
 
1. brown beef & onion
2. add all other ingredients except tortillas & cheese
3. put 1/4 cup mixture into 9x13 OR two separate 9 inch round cake pans
4. layer tortilla, mixture, cheese, tortilla mixture cheese, tortilla, cheese
5. bake at 350 degrees for 25 minutes or until cheese is bubbly
 
Serve with lettuce, tomatoes, olives, chopped cilantro, sour cream, and lime squeezed over top.
Freezes great, but requires longer cook time when starting cold, bake covered at first to prevent cheese from overcooking.

Sticky Buns

photo from America's Test Kitchen Family Cookbook

Makes 12 rolls
Prep time: 2 hours 30 minutes (includes dough making and rising time)
Total Time: 4 hours 20 minutes plus cooling time

Nut Topping
¼ cup packed light brown sugar
½ cup light corn syrup
4 tablespoons unsalted butter
1/8 teaspoon salt
½ teaspoon vanilla extract
2 cups pecans, toasted and chopped coarse

Buns
¾ cup packed light brown sugar
2 teaspoons cinnamon
¼ teaspoon cloves
Pinch salt
Flour for the counter
1 recipe Basic Sweet Dough
1 tablespoon unsalted butter, melted, plus extra for the pan

1. For the nut topping: Bring the brown sugar, corn syrup, butter, and salt to a simmer in a small saucepan over medium heat. Stir in the vanilla and pecans. Spread the mixture over the bottom of a greased 9 by 13-inch metal baking dish

2. For the buns: mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. Turn the dough out onto a lightly floured counter and press it into a 12 by 16-inch rectangle. Brush the dough with the butter. Sprinkle the filling over the dough, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

3. Roll the dough into a tight cylinder and pinch the seam closed. Roll the cylinder over so that it is seam-side down. Gently stretch the cylinder until it is 18 inches in length with an even diameter. Pat at the ends of the cylinder to even them.

4. Slice the cylinder into 12 evenly sized buns using a serrated knife. Arrange the buns cut-side down on top of the nut topping in the baking dish and wrap tightly in greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

5. Adjust an oven rack to the lowest position and heat the oven to 350 degrees. Bake until the buns are golden and puffed, 25 to 30 minutes. Let the buns cool in the pan for 5 minutes before flipping them out onto a large serving platter. Scrape any glaze from the pan and drizzle it over the buns before serving.

To Make Ahead
after arranging the rolls in the baking dish in step 4, cover the baking dish tightly with greased plastic wrap and refrigerate the rolls for up to 16 hours. Before baking in step 5, let the rolls sit at room temperature until they have nearly doubled in size and are pressed against one another, 1 to 1-1/2 hours.

Basic Sweet Dough

Makes enough dough to make 12 buns or rolls
Prep time: 10 minutes
Total Time: 2 hours 30 minutes

¾ cup buttermilk, warm
6 Tablespoons unsalted butter, melted and cooled until warm
3 large eggs, lightly beaten
4¼ cups all-purpose flour
¼ cup sugar
1 envelope (2 ¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt

1. Whisk the buttermilk, butter, and eggs together in a large liquid measuring cup. Mix 4 cups of the flour, sugar, yeast, and salt in a standing mixer fitted with a dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 1 minute.

2. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 10 minutes. (if, after 5 minutes, more, flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.

3. Turn the dough out onto a clean counter and knead by hand to form a smooth, round ball, about 1 minute. Place the dough in a lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled in size, 2 to 2½ hours.

Chicken Tamale Casserole

 
Cooking Spray
2 1/4 Cup – Pre-shredded 4 Cheese Mexican Blend Cheese, Divided
1/3 Cup - Milk
1 - Large Egg
1 Teaspoon - Ground Cumin
1 (14.75 Ounce) Can - Cream Style Corn
1 (8.5 Ounce) Box - Corn Muffin Mix (I Used Jiffy)
1 (4 Ounce) Can - Chopped Green Chiles
1 (10 Ounce ) Can - Red Enchilada Sauce-I Used Mild
2 -3 Cups - Shredded, Cooked Chicken
1/4 Cup - Green Onions, Thinly Sliced
Instructions:
Preheat oven to 400°.  Spray a 13 x 9 inch baking dish with nonstick cooking spray.
Combine 1/4 cup cheese and next 6 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into prepared baking dish.
Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 2 cups cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top casserole with green onions and cut into serving pieces;
read more:  http://www.gonnawantseconds.com/2013/02/chicken-tamale-casserole/

Chili Hotdog Casserole

Ingredients:
2 (15 oz) cans chili with beans
1 package Hot Dogs
1 Package Tortillas
1 (8 oz) package Cheddar cheese, shredded
Directions:
Preheat oven to 425 degrees
Spray all sides of 9x13 inch baking dish with Pam. Roll up franks inside tortillas with a piece of slice cheese and place in baking dish, seam side down, Pour the 2 cans of chili on top of the hot dog tortilla rollups and sprinkle with cheese.  Cover baking dish with aluminum foil, and bake at 425 degrees for 30 minutes.

Chicken Cordon Bleu Casserole

1/2 Cup chopped onion
2 Tablespoon butter
3 Tablespoon flour
1-1/2 Cup half and half
3 Cup cooked chicken
2 Cup cubed ham
1-1/2 Cup shredded cheddar cheese
Topping:
1/2 Cup  dried bread crumbs  (panko)
1 Tablespoon  melted butter
1/2 Cup  grated Swiss Cheese

Sauté onions in butter. Add flour and mix until smooth. Stir in  half and half and bring to a boil until thick, stirring constantly.

In a separate bowl, mix together chicken, ham and cheese. Pour cooked sauce over the top and mix well. Mix together topping ingredients.  Taste for your salt/pepper preference.  Pour into 9x13 and sprinkle with topping. Bake at 350 for 30 minutes.

If freezing, cover with foil and freeze.

Skillet Chili Mac

• 1/2 tablespoon of cooking oil
• 1-1/2 cups of chopped onion
• 1/2 cup of chopped bell pepper
• 1 or 2 jalapenos, chopped
• 1 pound of ground beef
• 1 pound of raw breakfast sausage
• 1 tablespoon of minced garlic
• 2-1/2 tablespoons of chili powder, or to taste
• 1/2 teaspoon of cumin
• 1/4 teaspoon of dried oregano
• Kosher salt and black pepper, to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can of tomato sauce
• 1 (7 ounce) can green chilies
• 2 cups of water
• 1 (15.5 ounce) can pinto or red kidney beans, drained and rinsed
• 1-1/2 cups of dry medium cut pasta (like elbow macaroni or shells)
• 1 cup of shredded Cheddar cheese, divided, or to taste, plus more for garnish
• Optional Garnishes: Sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings

Instructions

Heat the oil in a large lidded skillet over medium high heat; add the onion and peppers, and cook for about 4 minutes, or until vegetables are tender. To that, add the ground beef, sausage and garlic, breaking up the meat and cooking, until no longer pink. Drain off any excess fat. Stir in the chili powder, cumin, oregano and salt and pepper; taste and adjust seasonings.

Add the diced tomatoes, tomato sauce and green chilies; stir. Add the water, beans, pasta and half of the cheese. Bring to a boil, stir, cover and reduce heat to simmer. Simmer for 20 minutes or until pasta is cooked through; uncover, stir and let simmer, uncovered, until reduced to desired consistency. Sprinkle remaining cheese on top, cover and cook over low until cheese melts. Garnish with sliced green onions, fresh diced tomatoes, sour cream or your other favorite chili toppings. 

Read more: http://www.deepsouthdish.com/2013/04/skillet-chili-mac.html#ixzz2iKUhib69

Baked Macaroni and Cheese

Serves 6 to 8

8 tablespoons unsalted butter
2 cups fresh breadcrumbs
Salt
1 pound elbow macaroni
1 garlic clove, minced
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon cayenne pepper
6 tablespoons all-purpose flour
3-1/2 cups whole milk
1-3/4 cups low-sodium chicken broth
1 pound Colby cheese, shredded (4 cups)
8 ounces extra-sharp cheddar cheese, shredded (2 cups)
pepper

1. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Melt 2 tablespoons of the butter and toss with the breadcrumbs.

2. Bring 4 quarts water to a boil in a large pot for the macaroni. Stir in 1 tablespoon salt and the macaroni and cook until almost tender bust still firm to the bite. Drain the macaroni and leave it in the colander.

3. Wipe the pot dry, add the remaining 6 tablespoons butter, and melt over medium heat. Stir in the garlic, mustard mixture, and cayenne. Cook until fragrant, about 30 seconds.

4. Stir in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bringing to a simmer. Cook whisking often, until the mixture is slightly thickened, about 6 minutes.

5. Off the heat, whisk in the Colby and cheddar until completely melted. Season with salt and pepper to taste. Stir in the drained macaroni, breaking up any clumps, until well combined.

6. Pour in to a 9 x 13-inch baking dish. Sprinkle evenly with breadcrumbs. Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.