Sloppy Jose Supper

From Taste of Home



Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound lean ground beef (90% lean)
1/2 cup chopped sweet red pepper
1/3 cup chopped onion
1 celery rib, chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1-1/4 cups salsa
2 tablespoons chili sauce
2/3 cup shredded Mexican cheese blend
sour cream

Directions:
Prepare and bake corn bread according to package directions.

Meanwhile, in a large skillet, cook the beef, red pepper, onion and celery over medium heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.

Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread into nine squares; save four pieces for another use. Top each square of remaining corn bread with 2/3 cup beef mixture and 2 tablespoons cheese. Dollop with sour cream.

Comments:
This was good, but it made us both sick. Not sure if it was bad meat, bad something, but I just threw out the leftovers because neither of us wanted to risk it.

Bean 'N' Beef Crescent Pie

From Taste of Home



Ingredients:
1-1/4 pounds ground beef
1 envelope taco seasoning
1/3 cup salsa
1 tube (8 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1/2 cup refried beans
1 cup (4 ounces) shredded Mexican cheese blend or cheddar cheese

Directions:
In a large skillet, cook the beef over medium heat until no longer pink; drain. Add taco seasoning and salsa; simmer, uncovered, until thickened. Meanwhile, unroll crescent roll dough. Press onto the bottom and up the sides of an ungreased 13-in. x 9-in. baking dish; seal perforations. Spread cream cheese over the dough.

Stir the refried beans into beef mixture. Spoon over cream cheese layer. Bake, uncovered, at 375° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Comments:
This was just ok. The crescent roll dough up the sides of the pan gets too well done and the filling is nothing spectacular. Probably wouldn't try this again.

Chicken Enchiladas

From Taste of Home Annual Recipes 2004



Ingredients:
butter
flour
chicken broth
coriander (left out)
green chilies (left out)
chicken
Monterey Jack cheese
tortillas
Cheddar cheese

Comments:
So, yeah, I'm a big wuss and left out some spicy stuff. But in my defense I did add some red pepper flakes to the sauce so it wasn't just chicken gravy. I also used all cheddar cheese because that's what I had. They turned out well although mine split in the middle (as you may be able to tell in the picture.) Adam didn't dig the sauce but I think they might be a little dry without it.

Corn Tortilla Chicken Lasagna

From 2008 Taste Of Home Annual Recipes (recipe isn't on the site so I can't link)



Ingredients:
tortillas
chicken breast
kidney beans
salsa
sour cream
green peppers (left out)
olives (left out)
Jack cheese
cheddar cheese

Comments:
Adam doesn't like green peppers or black olives which is why I omitted them. This left the "lasagna" probably more gooey and runny than if the cheese had two more groups of things to grab onto. Regardless, it's tasty and an interesting concept.