Before you start thinking about fancy meals for the holiday seasons, Judi Leaming shares with you some “go-to” recipes for hearty main dishes that go together quickly and for a Honey Mustard Coleslaw mix that is excellent.
Before you start thinking about fancy meals for the holiday seasons, I want to share with you some “go-to” recipes for hearty main dishes that go together quickly and for a Honey Mustard Coleslaw mix that is excellent. The Mexican Casserole and the Sloppy Joe Tater Tot Casserole have additional vegetables in them so that the slaw or a simple fruit or side salad will round out your meal. These recipes are adapted from online blogs.
I was busy testing holiday treat recipes last week so I didn’t want to get involved with complicated casserole baking. The recipes below were my salvation. Some excellent holiday recipes will be coming up in the next few weeks so stay tuned and start dieting now so that you’ll be able to do lots of taste testing.
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4 to 6 (6-inch) corn tortillas
1 pound lean ground beef
1 (1.25-ounce envelope) dry taco seasoning (*see individual spices at the end of the instructions to replace the packaged mix)
1/4 cup water
1 cup thick ‘n’ chunky salsa
1 (16-ounce) can refried beans
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish. Place single layer of corn tortillas to cover bottom of the baking dish. Cut or tear tortillas as needed. Brown ground beef; drain if necessary. Add taco seasoning, water and salsa to pan with browned ground beef. Simmer over medium heat for 10 minutes, stirring occasionally. Place half of the refried beans and then half of the meat mixture over the tortillas. Top with half of the cheese. Cover with another layer of tortillas, remaining refried beans, meat mixture and cheese. Bake uncovered for 30 minutes. Serves 4 to 6.
*To use your own spices instead of buying a Taco Seasoning Mix, stir 1 tablespoon chili powder, 1/2 teaspoon onion powder, 1/4 teaspoon crushed dried oregano, 1/2 teaspoon paprika, 1 1/2 teaspoons ground cumin, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper into the browned beef along with the water and salsa.
Sloppy Joe Tater Tot Casserole
1 pound lean ground beef
1 (15-ounce) can Sloppy Joe Sauce (DelMonte used for testing)
1 (11-ounce) can vacuum packed shoepeg corn, drained
Half of (32-ounce) bag of frozen tater tots
1 cup grated sharp Cheddar cheese
Preheat oven to 450 degrees. Lightly grease a 9x13-inch baking dish. Brown ground beef; drain off excess grease if there is any. Mix in Sloppy Joe sauce and corn. Pour into the prepared baking dish. Evenly sprinkle the cheese across the top of the meat mixture. Sprinkle the frozen tater tots in a single layer on top of this. Bake for 22 to 28 minutes until tater tots are browned and crisp. Serves 4 to 6.
Honey Mustard Coleslaw
1 (16-ounce) package fresh coleslaw mix
3/4 cup Hellmann’s mayo
2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1/8 teaspoon celery seed
Salt and pepper to taste
Pour coleslaw mix into a large bowl. In a small bowl combine all other ingredients. Whisk into coleslaw mix until well combined. Cover and chill until serving. Serves 4 to 6.