Main Dish Recipes- My family's favorites
Having two kids constantly on the go with sports, I like main dish recipes that are easy to prepare or that don't take a lot of time. Crock pot recipes are my favorite- but I do actually try a variety of recipes! Most of the time my husband and kiddos like the new stuff I try...and they quickly let me know which become their favorites. These are some main dish recipes that are their favorites!
2 lbs ground beef, browned
2 cans corn, including all liquid
2 cans ranch style beans, including all liquid
1 can diced tomatoes, including all liquid
1 to 1-1/2 packets taco seasoning
1 cup of rice or contents of one boil-in-the-bag packet
After beef has been drained, add all other ingredients and cook until rice is tender. If you prefer it with more liquid, you can add a little bit of water as it’s cooking. Serve in bowl topped with shredded cheese.
* could also add onion to beef as it’s cooking for additional flavor
Bag of Tostitos
1 can Rotel
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 to 1.5 lbs ground meat
Place a thick layer of Tostitos on bottom of casserole dish. Brown ground meat and drain. Add soup and Rotel to meat and mix well. Pour on top of chips. Bake for 30 minutes at 350 degrees. Sprinkle cheese on top and return to oven until cheese is melted.
Tater Tot Casserole
2 lbs hamburger
1 can Cream of Celery soup
1 small onion
1 can Cheddar Cheese soup
Large bag tater tots
Brown hamburger with onion; drain. Place hamburger in bottom of 9x13 pan. In large bowl, mix together soups and milk until fairly runny. Season with Lawry’s and pepper. Put slices of Velveeta on top of hamburger (amount depends on how cheesy you like it!). Pour frozen tater tots on top of hamburger. Cover with soup mixture. Bake at 350 degrees for 30-45 minutes until brown.
Taco Pie -by Pet*Ritz
I clipped this recipe out of a magazine YEARS ago and it's taped in one of my cookbooks. It appears to be by Pet*Ritz, but since it specifically states "Old El Paso" ingredients- it could have been in conjunction with them too.
1 Pet-Ritz Deep Dish Pie Crust shell
1 lb ground beef
1 medium onion, chopped
1 package Old El Paso taco seasoning mix
1 can (16 oz) Old El Paso refried beans
1 jar (8 oz) Old El Paso taco sauce, divided usage
2 cups shredded cheddar cheese, divided usage
12 Old El Paso Nachips tortilla chips, crushed
Shredded lettuce, chopped tomato
Preheat over and cookie sheet to 400 degrees. Thaw pie crust 10 minutes. Prick bottom and sides of pie crust thoroughly with fork. Bake pie shell on cookie sheet for 10 minutes. Remove from oven and reduce temperature to 350 degrees. In skillet, cook ground beef and onion until meat is browned; drain excess fat. Add taco seasoning mix to meat according to package directions. In a small mixing bowl, combine refried beans and 1/3 cup taco sauce; mix well. Layer half of refried bean mixture in bottom of pie crust. Top with half of seasoned meat, 1 cup shredded cheese and then the crushed tortilla chips. Repeat layers, excluding the chips. Bake on preheated cookie sheet 20-25 minutes. Remove from oven. Top with lettuce, tomato; add additional taco sauce to taste if desired.
1 lb ground beef
½ cup chopped onion
1 teaspoon salt
8-10 6-inch flour tortillas
2 cans (4 oz) taco sauce
1 cup shredded cheddar cheese
4 Tablespoon butter
4 Tablespoon all-purpose flour
2 teaspoon instant chicken bouillon
1 1/3 cup water
2/3 cup sour cream
Cook beef and onion until meat is browned. Drain fat. Stir in salt. Divide meat onto tortillas; top each with equal amounts of taco sauce (if you like a lot of sauce, you may want to have an extra can on hand!) and about a tablespoon of cheese. Roll up and place seam side down in a baking dish.
In a saucepan, melt butter. Blend in flour and chicken bouillon granules. Stir in water. Cook and stir until thickened and bubbly. Gradually stir sour cream into hot mixture. Pour evenly over tortillas in baking dish. Bake uncovered at 350 degrees until heated through, about 15-20 minutes. Sprinkle with remaining cheese. Return to oven until cheese is melted.
SOUTHWESTERN CHICKEN (for the crock pot!)
1 (15 oz) can whole corn, drained
1 (11 oz) can mexicorn, drained
1 (15 oz) can black beans, rinsed
1 (16-oz) jar chunky salsa (your preference)
6 boneless, skinless chicken breasts- rinsed and dried
Shredded cheese & sour cream for garnishing
Combine cans of corn, beans & half of the salsa in a crock pot. Top with the chicken. Pour remaining sauce over the chicken. Cover and cook the first hour on high, then either 3 more hours on high or 6 more hours on low, until meat juices run clear. Chicken should basically fall apart or shred easily. Serve with warm tortilla; top with cheese and sour cream for added flavor!
Baked Chicken and Rice
4-6 chicken breasts (or whatever pieces you prefer)...I prefer skinless
1 cup long rice, uncooked
1 stick of butter
1 envelope Lipton onion soup mix
4 cups boiling water
Salt and pepper
Melt butter in a baking pan; stir in dry rice. Add chicken on top of the rice. Salt and pepper to your taste. Sprinkle dry onion soup mix over chicken and rice. Pour in boiling water (may not use all of the water- don't over fill your pan). Bake for an hour at 350 degrees, or until chicken is done.
1 lb ground beef
2 cans (14 oz each) beef broth
1 (14 oz) can diced tomatoes (basil flavored is best!)
Salt & pepper
Minced garlic to taste (used when browning beef)
Chopped onions to taste (I use about 1/2 onion)
1.5 to 2 cups noodles (I use Fusilli)
Ricotta & parmesan cheeses
Brown meat with garlic & onions. When meat is cooked, drain it. Then mix everything but the pasta and heat to a boil. Once boiling, add pasta and simmer for about 10 minutes or until pasta is ready.
While this is cooking, mix some ricotta cheese with the parmesan. Once the soup is ready and spooned into bowls, top with the cheese mixture.