Remember the Party Meatball Subs we featured last week? Well, here’s a way to make those meatballs from scratch. And, for a bit more variety, we’ve even included steps for making them with spaghetti sauce. Who doesn’t love the versatility (and delicious flavor) of a good meatball? Sandwiches, spaghetti, simply plain…how do you serve yours?
Cinco de Mayo may be over, but we can’t get enough of our favorite Mexican dishes. There are three fabulous reasons to celebrate this Mexican Casserole:
1. Because it takes 8 hour to cook, we can throw the ingredients in the slow cooker before work and return home at the end of the day to a finished meal. No need to stop by the house on our lunch breaks just to turn on the slow cooker.
2. Though sour cream, refried beans and guacamole are absolutely heavenly, they sure add extra calories to a meal. This recipe – fixed lightly but with plenty of flavor – means we don’t feel as guilty when going for seconds…or thirds…or...
3. This casserole is so delicious we wish Cinco de Mayo came twice a year!
Let’s be honest, there are a zillion recipes for chili out there and, in the end, no chili is like Mom’s chili. But who has time to stand over a pot and add four different types of beans and an array of spices at varying moments throughout the cooking process? Here’s a quick and easy stove-top recipe for chili. In fact, it’s called Quick and Easy Chili. Don’t worry, we made sure “quick and easy” did not mean “without taste.” Serve it with Lemon Bread and be sure to have a copy of both recipes on hand when Mom asks for them.
There is something down-right delicious about melted cheese, creamy sour cream, and tangy cottage cheese combined with a just-right mixture of browned ground beef, mushrooms, olives, and chilies.
We can’t stop eating this Casserole Verde. It’s the perfect weeknight meal after a long day. Bet you can’t stop with just one serving either!
Fix-It and Forget-It Christmas Cookbook, page 126
Prep. Time: 35 minutes
Cooking Time: 2-3 Hours
Ideal slow cooker size: 4-qt.
1 lb. ground beef
1 small onion, chopped
⅛ tsp. garlic powder
8-oz. can tomato sauce
⅓ cup chopped black olives
4 oz. can sliced mushrooms, drained
8 oz. container sour cream
8 oz. container cottage cheese
4 ¼ -oz. can chopped green chilies, drained
12-oz. pkg. tortilla chips, divided
8 oz. Monterey Jack cheese, grated, divided
1. Brown ground beef, onions, and garlic in skillet, in oil if needed. Stir frequently to break up clumps. Continue cooking until no pink remains in meat. Drain off drippings. Continue Reading...