Enchilada Casserole

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can black beans, rinsed and drained
1/4 cup italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon cumin
6 flour tortillas
3/4 cup sour cream
1 cup shredded mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning, and cumin. Place three tortillas in an 11x7 in baking dish coated with cooking spray. Layer with half of meat mixture, sour cream, and cheese. Repeat layers.

Cover and bake at 400 for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato, and cilantro.

Tomato Pesto Spaghetti Squash

1 spaghetti squash, cut in half, seeded
1 tsp olive oil
salt and pepper
1 can fire roasted tomatoes
1/2 cup pesto
1/2 cup mozzarella cheese + 1/4 cup for topping
1/2 cup parmesan cheese
1/4 cup matchstick carrots
1 teaspoon garlic

Preheat oven to 425. Slice the spaghetti squash in half, lengthwise and seed. Rub the flesh with olive oil and season with salt and pepper. Roast in oven flesh side up for 55 minutes.

In a bowl, mix the rest of the ingredients together. Scrape the spaghetti squash into the tomato pesto mixture and add back to the spaghetti squash.

Top with remaining 1/4 cup of mozzarella cheese. Bake for 15 minutes or until cheese bubbles.

Lasagna

Ingredients:
1 pound ground beef
1 can sausage
1 small can tomato paste
16 ounces tomato sauce
1 clove garlic
1 teaspoon basil
1 teaspoon oregano
2 teaspoons salt
3 cups cottage cheese
2 eggs, beaten
2 teaspoons parsley
1/2 cup parmesan cheese
1 package wide egg noodles
16 ounces mozzarella cheese, grated

Brown meat. Add tomato paste, tomato sauce, garlic, basil, oregano, and salt. Simmer 1 hour.

Combine cottage cheese, eggs, parsley, and parmesan cheese.

Cook egg noodles as directed.

In 9x13 pan layer noodles, cheese mixture, meat, and mozzarella cheese. Repeat.

Cook at 350 degrees for 30-45 minutes.

German Chocolate Cake
 
1 pkg german chocolate
3/4 cup butter,
1 1/3 cups sugar
3 eggs, separated
1 teaspoon vanilla
2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk


Heat oven to 350 degrees

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.
Mix flour, baking soda and salt.

Microwave chocolate and water together about 2 minutes. Beat sugar and butter together until light and fluffy. Blend in egg yolks 1 at a time. Add melted chocolate and vanilla; mix well.Beat in flour mixture alternately with buttermilk, mixing well after each addition. Gently stif in egg whites until well blended.

Pour into 3- 8 inch pans that have been buttered and floured. Bake 35 minutes or until toothpick inseted in centers comes out clean. Cool in pans 15 minutes.

Frozen Cheesecake

Graham cracker Crumbs
1/4 tsp salt
1 8 oz pkg cream cheese
1 cup sugar
3 eggs separated
2 tsp vanilla
whip cream
Spread crumbs on bottom of pan.

Cream cheese, add sugar, egg yolks salt and vanilla.  Fold in egg whites. Fold in 1/2 pint of whipped cream.
Pour cheese mixture on crumbs. Cover top with crumbs. Freeze 4-5 hours.

Frozen Cheesecake

Graham cracker Crumbs
1/4 tsp salt
1 8 oz pkg cream cheese
1 cup sugar
3 eggs separated
2 tsp vanilla
whip cream
Spread crumbs on bottom of pan.

Cream cheese, add sugar, egg yolks salt and vanilla.  Fold in egg whites. Fold in 1/2 pint of whipped cream.
Pour cheese mixture on crumbs. Cover top with crumbs. Freeze 4-5 hours.

Southwestern Burritos

2 boneless skinless chicken breasts, cooked and cubed
1/2 red bell pepper, diced (I used the whole thing)
2 T green onion, sliced
1 can corn
1 can black beans, rinsed and drained
1 can diced green chilies
1 t cumin
1/2 t chili powder
1/2 t salt
dash of cayenne pepper
2 cups shredded cheddar cheese
flour tortillas (I used 11)

Avocado Dipping Sauce:
1 cup ranch dressing
1 avocado, seeded and mashed
juice of 1 lime
salt, pepper, and cayenne to taste

Cook chicken breasts until no longer pink. Cut the chicken into pieces and place in a large bowl. Add the drained corn, black beans, seasonings, shredded cheese, diced bell pepper, green onions, and diced green chilies. Slightly warm the tortillas to make them easier to roll. Place a portion of the chicken/bean mixture into each tortilla and roll as tightly as possible. Spray a large jelly roll pan and place the chicken rolls an inch apart from each other. Brush the tops of each tortilla with a little butter and bake in the oven at 400 degrees until golden brown. (For me, this was about 25 minutes.) Dip the rolls in the dipping sauce that has been pureed until smooth.


Recipe from: Fun, Cheap, or Free and Deals to Meals