Taco Rice Hotdish

Ingredients:

1 pound of hamburger
1 can of cream of cheddar cheese
1 cup of rice (we used brown rice)
1/2 can of water
1 package of taco seasoning
1/4 cup of salsa
Tortilla chips

Put hamburger in pan and add taco seasoning and brown. In a bowl mix together rice, cream of cheddar cheese, water and salsa. Once hamburger is browned mix in with the other ingredients. Have oven preheating at 350. Pour hotdish into an 8x8 glass baking dish and cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes. Let set for 5 minutes before serving.

We served ours over a layer of torilla chips. Taylor added taco sauce to his as well.

I chalked this up as a good recipe as Miley had seconds!

Low-Fat Mexican Roll Ups Recipe

Ingredients:

2- 8oz packages of 1/3 less Fat or Fat Free Cream Cheese
1 can of Rotel (diced tomatoes and chilies)
8 large tortillas
1 package of Mexican finely shredded Cheese
1 tablespoon of Taco seasoning
Plastic Wrap
Salsa

Leave Cream Cheese on the counter to soften, about an hour. In the meantime drain the can of Rotel and finely chop the tomatoes and chilies, I used a food processor. Mix together in a mixer cream cheese, rotel, taco seasoning, ½ cup of shredded cheese, beat until mixed well.

Lay out your large tortillas and scoop about ¾ cups of the mixture onto your first tortilla and spread out thinly across the entire tortilla all the way to the edges. Sprinkle some shredded cheese over the spread and roll up tortilla tightly then wrap tightly in plastic wrap. Repeat until mixture is all gone. Refrigerate roll ups for at least 1 hour to set. When you are ready to serve them slice them in inch sections and place on a tray. Have a bowl of salsa available next to them and encourage your guests to add a dollop of salsa onto their roll up.

Enjoy!

Ham and Cheese Crescent Rolls

Ingredients:

1 can of Crescent Rolls
1 package of diced ham
1 Eight ounce package of cream cheese, I used the Garden Vegetable flavor
1 package of finely shredded cheese- you can use your favorite

Mix together softened cream cheese, diced ham and shredded cheese. Roll out the Crescent roll dough and break apart into individual pieces. Take a spoonful of the mixture and dab it on the big end of the dough of each Crescent and roll up the Crescent, trying to keep all of the mixture covered. Bake as directed on the Crescent package. Let cool for 5 minutes and serve.

I created this recipe while standing in the isle at the grocery store as Miley so gently stacked up a bunch of tubs of butter and cans of Crescent Rolls. It was a quiet Saturday night at the grocery store and my mind started whirling. I made these for an appetizer for a Christmas gathering and they turned out pretty good! Taylor requested them to be made again.

Chili Contest!!!

I have to brag a little here....

I WON A CHILI CONTEST AT WORK!!!!!!!!! 1st out of 6 entries.

I have come up with a 3-Meat chili that doesn't have any beans in it.

However, I did use the chili 'broth', if you want to call it that, that Pam made with the tomatoes and peppers from the garden but I'm pretty sure I know exactly how I will make it all from scratch using Rotel, but I just need to make it that way once to ensure I have the recipe down.

I will give a little glimpse into my Award Winning Chili- the three meats are Hamburger, Pork Sausage and Cocktail Weiners! (when you have a bite with the Cocktail weiner in it it tastes like you are eating a chili dog, good idea, huh!)

And the story on how I came up with this recipe... Taylor told me he invited 20 guys over for chili after a flag football tournament... UMMM... how do I fill 20 hungry guys... LOTS and LOTS of meat! I pulled out all the stuff from the freezer and my Chili is now famous! YEAH!

Cheesy Rice and Ham Hotdish

Ingredients:

3 cups of large cubed ham chunks, I had a fresh ham and cubed it, or you can buy a package of the pre-cubed ham chunks and one package will be plenty
1 package of frozen broccoli and cauliflower
1 8 ounce package of Velveeta, cubed
1 can of cream of chicken soup
1/2 can of water and 1/2 can of milk
2 cups of rice
Salt and Pepper to taste

Preheat oven to 350 degrees. Mix all ingredients together well and put into a large glass baking dish. Bake for 30 minutes, stir hotdish two times while cooking so the rice on top doesn't get hard. Remove from oven and let stand for 5 minutes. Serve with garlic and butter dinner rolls.

Enjoy!

Mindi’s No Bean Chili- So Far

Ingredients:
1 ½ pounds of Hamburger- browned
1 can of Rotel- (Undrained) can be found next to the other canned diced tomatoes
1 can of Tomato soup
1 can of water using the Tomato soup can
2 cans of Tomato sauce
¼ cup of Ketchup
2 tablespoons of Chili Powder

In a crock pot combine all of the above ingredients and simmer on low for 2-3 hours or on high for an hour. Serve with saltine crackers and cinnamon rolls.

I say this recipe is ‘So Far’ because I don’t feel I’ve 100% perfected it yet. I’m thinking next time I may try it with 2 full pounds of hamburger and add in a can of Tomato Paste or I may put some chili powder and water into the pan with the hamburger to let the meat really soak up the chili flavor, kind of like you would taco meat. I’ll update my recipe as I try new things with it. I would say using the can of Rotel in my chili is what makes it my signature dish as Rotel seems to be in a lot of my favorite things, it gives it a nice little kick!

Rotel can also be used for a simple chip dip that we have very frequently. 1 can of Rotel per ½ pound of Velveeta, or can add 2 cans per ½ pound to really give it some zing. Cube the Velveeta in a microwave safe dish and drain the Rotel and add to the cheese and microwave and stir every 2 minutes until melted.

Football Chip Dip

Ingredients:
½ pound of Hamburger
½ pound Velveeta-cubed
1 can diced tomato with green chilies (undrained)
½ red onion- chopped small
½ green pepper- chopped small
1 jalapeno- chopped small

In a fry pan brown the hamburger and turn to medium low. Add in Velveeta and diced tomatoes, onion, green pepper and jalapeno and stir occasionally until cheese is melted. Serve with chips or over a baked potato to create a super stuffed baked potato.