Hamburger hash, Meatloaf taco style, Strawberry cream pie

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 It’s getting colder and we need comfort food.

Hamburger hash
Hash Brown Mixture:
2 lbs. ground beef
2 C onions, chopped
4 cloves garlic, minced
1 tsp. crushed red peppers
1 tsp. salt
1 tsp. pepper
30-oz. bag hash browns
2 10.5-oz. cans cream of chicken soup
1-2/3 C sour cream
1 C green onions, sliced
7 oz. can diced green chilies
1/4 C butter, melted
3 C sharp cheddar cheese, grated, divided
2 C pepper Jack cheese, grated
Crunchy Topping:
5 oz. bag seasoned croutons
1/4 C butter, melted
 Preheat oven to 350 degrees and spray a 13×9-baking dish with a non-stick spray. Set aside. In a frying pan, cook ground beef, onions, garlic, salt, pepper and crushed red peppers until meat is cooked thoroughly and onions are translucent. Drain and return to pan.
 Place frozen hash browns on countertop to defrost. In a large mixing bowl, mix all ingredients together, except ground beef and hash browns, until combined (set aside 1 cup of grated cheese which will be used for topping). Once combined, stir ground beef and hash browns into mixture. Spoon into prepared baking dish and top with remaining cheese.
 Place croutons into a large baggie, crush and0 then add melted butter. Seal bag and mix together. Place crouton mixture on top of cheese. Cover with foil and bake for 40 minutes. Remove foil and continue baking for an additional 30-35 minutes, until topping is lightly browned, cheese is bubbly and hash browns are heated through.
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Meatloaf taco style
Mini Meatloaves:
1 lb. lean ground beef
1 lb. lean ground pork
1 pkg. taco seasoning
1 12-oz. bag Doritos, crushed
2 eggs beaten
1 C shredded Mexican blend cheese
16 oz. salsa
Meatloaf Topping:
8 oz. salsa
1 C shredded cheese
 Preheat oven to 350 degrees. Cover baking sheet with foil. Mix meatloaf ingredients well. Shape into loaves the desired size with your hands. Top with salsa and remaining cheese. Bake until internal temperature is 160 degrees F. Makes 7 mini meat loaves. They reached 160 degrees internal temperature in 30 minutes.
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Strawberry cream pie
1 4-serving pkg. strawberry Jello
1 4-serving pkg. vanilla pudding and pie mix
2 C water
1 tsp. lemon juice
1-1/2 C Cool Whip
1 C sliced strawberries
1 9-in. baked deep dish pie shell, cooled
 Combine Jello, vanilla pudding mix, water and lemon juice in a small saucepan over medium heat. Cook and stir until mixture comes to a boil. Remove from heat. Pour into a bowl and chill in fridge until thickened.
 Once chilled and thickened, fold in Cool Whip, blending well. Stir in strawberries. Pour into pie shell and chill in fridge until set. Garnish with strawberries and Cool Whip, if desired.
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 She said, “The worst part about online shopping is you have to get up and go get your credit card from your purse.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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