Ingredients
* 1 pound hamburger
* 1 medium onion, sliced
* 1 medium green pepper, sliced
* 2 medium potatoes, sliced
* 2 carrots, sliced
* Worcestershire sauce (Sprinkle on liberally)
Directions
Layer all ingredients in order given in 9x13 inch pan. Bake at 375 degrees F for 60-70 minutes.
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Taco Rice
Hamburger + tomato sauce + ½ cup salsa + 1 tsp. chicken bouillon + beans (kidney beans work best) + chips + rice = Taco Rice
Brown the hamburger, mix in a can of tomato sauce, the salsa, bouillon and beans, then simmer for 25 minutes. Serve over rice with tortilla chips on the side.
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*Taco Casserole
Hamburger + taco seasoning + 1 can corn +1 small sour cream + 1 cup cheddar cheese + olives and tomatoes = Taco Casserole
Brown the hamburger and season then add the corn. Press tortilla chips into baking dish, then add hamburger mixture and top with cheese. Bake at 350 for 10-15 minutes. Top with remaining ingredients (sour cream, olives and tomatoes).
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Enchiladas
INGREDIENTS:
* 1 pound lean ground beef
* 1 small onion, chopped
* 1 (1.5 ounce) package dry enchilada sauce mix
* 10 (10 inch) flour tortillas
* 2 cups shredded Cheddar cheese
* 1 (2.25 ounce) can sliced black olives, drained
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
2. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
3. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
4. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
5. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
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oven fried chicken and taters
INGREDIENTS:
* 4 Tyson® Fresh Boneless, Skinless Chicken Thighs
* 2 medium potatoes, cut into 8 wedges each
* 1/4 cup margarine or butter
* 1/2 cup flour
* 1/4 teaspoon salt
* 1 dash pepper
DIRECTIONS:
1. PREP: Preheat oven to 400 degrees F. CLEAN: Wash hands. Place margarine in 15 x 10-inch baking pan. Place in oven 1 to 3 minutes or just until margarine is melted. Set aside. In large plastic food storage bag or shallow dish, combine flour, salt and pepper; mix well. Shake or coat potatoes and chicken in flour mixture. Place in baking pan. Turn to coat with margarine. CLEAN: Wash hands.
2. COOK: Bake, turning once, 30 to 40 minutes or until potatoes are tender and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.)
3. SERVE: Serve with cooked green beans and carrots, if desired.
4. CHILL: Refrigerate leftovers immediately.