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Tuesday, July 28, 2009

Mexican Lasagna


1 pound ground beef

1 package taco seasoning mix

2 cans refried beans

4 flour tortillas

3 cups shredded cheddar cheese

2 roma tomatoes, chopped


Preheat oven to 375 degrees.

Cook beef until browned. Drain.

Combine meat with taco seasoning and refried beans.

Spread half the mixture in a 9 X 13 baking dish.

Top with two tortillas, trimming if necessary and half of the cheese.

Repeat the layers.

Bake 35 to 45 minutes until heat through and cheese is bubbly.

Top with tomatoes.

Let cool for 5 minutes.


Very versatile and easy to adjust based on whatever happens to be around.


Yummy Meatballs


1 bag of premade meatballs from the freezer section

12 oz jar of grape jelly

12 oz jar of chili sauce (found near the cocktail sauce and horseradish sauce)


Place meatballs in a crock pot that is large enough to accommodate them.

Pour grape jelly and chili sauce on top of the meatballs.

Cook on low for 4 to 6 hours, until sauces are melted and meatballs are hot.

Stir the meatballs every hour or so to help mix the sauces together.

Wednesday, July 1, 2009

Mexi-Mac & Cheese

What You Need:

1 Box of Velveeta Shells and Cheese
1 can of diced tomatoes with chilis - drained
1 lb of ground beef - browned
1 12 oz bag of shredded taco cheese mix

What You Do:

Cook the Macaroni & Cheese according to directions.

Mix the ground beef, tomatoes, and half of the shredded cheese in with the cooked Macaroni & Cheese.

Pour mixture into a baking dish.

Spread the other half of the shredded cheese over the top of the mixture.

Put the dish in the oven at 300 degrees until the cheese on the top is melted - about 10 to 15 minutes.


My husband likes to have Fritos with this dish. I like a bit of sour cream on the side. If your family doesn't like spicy food, use plain diced tomatoes instead of the tomatoes with chilis.