Many of these recipes and others can also be found on the Acadiana Recipe Moms Swap page on Facebook.
Taco Soup
From Tara Hearn
2 pounds of lean ground meat
1 envelope of taco seasoning
1-1/2 cups water
1 can (16oz.) mild chili beans, undrained
1 can (15oz.) whole kernel corn, drained
1 can (15oz.) pinto beans, rinsed & drained
1 can (14oz.) Hunt’s stewed Tomatoes
1 can (10oz.) diced tomato with green chilies
1 can (4oz.) chopped green chilies, optional for heat
1 envelope ranch salad dressing mix
1 bag of tortilla chips
In a dutch oven (large soup pot), cook beef over medium heat until no longer pink; drain grease.
Add taco seasoning & mix well.
Stir in remaining ingredients. Bring to a boil, reduce heat & simmer uncovered for 15 minutes or until heated through, stirring occasionally.
Serve with tortilla chips.
Makes 8 servings (2 quarts).
Total cooking time 30 minutes.
Enchilada Casserole
From Jessica Guilliot
2 lbs. ground meat
1 can Rotel
1 can corn
1 can enchilada sauce
1 can refried beans
1 bag of Mexican 4 cheese (shredded cheese)
flour tortillas
Brown Meat. Add corn, enchilada sauce, rotel. Let that cook down together on low for about 15 minutes. In a pyrex baking pan (I usually use my 9X13), line the pan with flour tortillas (usually 2 of the large tortillas will fit perfectly), spread refried beans over the tortillas. Spread meat mixture over beans. Now repeat....tortillas, beans, meat mixture. Top with bag of cheese. bake at 350 for 40 minutes. So easy :)
Potato Casserole
1 bag Southern-style potatoes (cubed potatoes near the hash browns)
1 can cream of chicken
8 oz. sour cream
1 stick of butter (I often use only 1/2 a stick)
2 cups shredded cheddar cheese
seasoning and extras of your choice (I like pepper, Tony's, and garlic powder)
Pre-heat oven to 350 degrees. Combine all ingredients and place in a greased 9x13. Cover with foil and bake for 50 minutes, uncover and bake for 10 minutes.
