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Mexican Spaghetti
16 ounces spaghetti 
1 lb ground beef, pork or even chicken, browned
1 envelope taco seasoning
1 can (10.75 oz) cream of chicken soup
2 can tomato sauce, or diced tomatoes with water
2 c water (add more if spaghetti isn't cooked)
½ can (23 oz) green chilies, diced
3 c shredded cheese
1 c sour cream

Cook meat in large pan. Drain fat.
Add seasoning, soup, tomatoes, water, chilies and spaghetti.
Cook until spaghetti is cooked, 12 minutes.
Add remaining ingredients: cheese (reserve 1 c for sprinkling on top), sour cream.
Replace lid for cheese on top to melt.
Adapted from http://www.plainchicken.com/2017/01/taco-spaghetti.html


Enchiladas
1 lb ground beef, pork, chicken or even turkey, browned/cooked
½ -10# can of enchilada sauce (red or green, depending on preference)
(I use half of sauce for enchiladas, the remainder for Mexican beans,reserving enough for rice flavoring.)
2 c sour cream
½ c milk
3 c cheese
Corn or flour tortillas

Place browned/cooked meat on bottom of deep pan.
Pour enchilada sauce to cover.
Cut tortillas in half so you have a flat edge to lay against side of pan.
Layered tortillas to cover meat sauce.
(Layer like lasagna, using tortillas instead.)
Next layer, mix sour cream with milk. Pour ½ over tortillas.
Cover with tortillas.
(If your pan is not deep, you can stop on the layers, using all ingredients above.*
If your pan IS deep, continue to layer, as directed.)
Next layer, cheese.
Next layer tortillas.
Next layer, remaining sour cream with milk.
Next layer tortillas.
Final layer: more sauce and cheese.
*It's important to end with sauce covering tortillas so they won't be crispy.

Cover. Bake 350. 1 hour.