Mexican Casserole

 

My #1 granddaughter wanted to make this herself in her apartment in Frisco, Texas.   I took a picture of where I had written it down in my recipe book.  After seeing pictures of hers, it made me hungry for it so I made it for our supper and took pictures to post it here.  

I remember we made this in home-economics class when I was in high school.  We used corn tortillas and fried them a little before using them to layer in the casserole.   We also used ranch style beans but I don’t like those so I have always used just plain pintos   If I ever have leftover pinto beans when I cook beans, I freeze them and use them in this dish.  

Ingredients:

One pound lean ground beef

One can tomatoes with green chilis (Rotel or any brand)

One can cream of chicken soup 

One can pinto beans drained 

Tortilla chips 

Brown the hamburger and drain well

Add tomatoes

In casserole dish, put a layer of crushed chips on the bottom.

Put a layer of the hamburger, no more than half, over the chips.

On top of the meat, spoon the drained pinto beans on top.

Spoon the cream of chicken soup over the beans.

Add a layer of crushed chips.

Put the remaining meat over the chips. 

Cover with shredded cheese.  I used white cheddar in this picture.

Bake till bubbly and cheese is melted and starts to brown. 

German Chocolate Cake and Frosting

 I got a beautiful three layer cake from a friend after a death in our family years ago.    It was so so good, I asked her for her recipe.  She said it was no secret, it was in the inside if the German chocolate bar box.   

I haven’t made it in years, but while in the grocery store recently the German chocolate bars caught my eye and I bought one.  Today I opened the box for the recipe, and it’s not there!!

Thankfully I had that part of a box from years ago saved in my recipe box.  So, I’m putting it here for safe keeping!  I may type it out and add pictures later….

Squash Cornbread

 Another recipe Kay Smith gave me today. (6-17-25)

Ingredients:

1 Jiffy cornbread mix 

3 eggs 

1/4 cup milk

1/4 cup oil

2 cups grated squash 

2 cups grated cheddar cheese

1 chopped onion 

I melted 1/2 stick butter in my large iron skillet and baked at 350 degrees for 45 minutes 

Broccoli Cornbred

 Elaine Primeaux gave me this recipe in 1998 

Ingredients:

1 box Jiffy cornbread mix 

1/2 cup cottage cheese 

2 eggs 

1 cup chopped fresh broccoli florets

1/2 cup shredded cheddar cheese 

1/2 medium onion chopped 

Melt 3/4 stick butter in baking dish 

Pour in batter and bake 375 degrees for 25-35

If you want a thicker end result, use a smaller pan and adjust the cooking time.   For this batch, I used a 9x13 cake pan.  I have used a 8x8, it just takes a longer bake time.  

Chocolate Gravy

On Christmas morning, I always made chocolate gravy and biscuits.  I have made it occasionally at other times, but it is mainly a Christmas morning treat. 

This year, I measured as I made it.  I never had a recipe for this, just knew the ingredients.  

It is yummy over hot biscuits, topped off with a pat of butter.  

 1/4 cup cocoa

2 cups sugar

1/2 cup flour 

3 cups milk 

1 teaspoon vanilla

1/4 teaspoon salt 

1 tablespoon butter 

Use whisk to blend and stir while cooking until thickened. 

Ruby Arnold’s Sugar Cookies

 

After many recipe failures, my friend Carla discovered her mother always used Parkay margarine and Crisco oil.  Brands sometimes make all the difference! 

Cream together two sticks of Parkay at room temperature with one cup granulated sugar and one cup powdered confectionery sugar.  

Add one cup Crisco oil, one teaspoon vanilla, and two eggs, then beat well.

Add 4 1/2 cups sifted all purpose flour, one teaspoon soda, and one teaspoon cream of tartar and a dash of salt. 

Chill the dough for three hours or longer.  

Make into small balls, dip in sugar (I use cake decorating sugar crystals, they are bigger) and press with a glass. (I use my hands)

Bake at 350 degrees for 20 minutes  (I bake at 325 in my convection oven)

REMOVE FROM COOKIE SHEET IMMEDIATELY!   After they cool, they will crumble! 

                                                   

Pumpkin Pie

 2 eggs

16 ounce can of pumpkin (NOT pumpkin pie mix)

1 tablespoon all purpose flour

1/2 teaspoon salt

Large can of evaporated milk 

1 cup brown sugar, packed

1 teaspoon cinnamon

     (Optional: 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, or 1/2 teaspoon pumpkin pie spice)

Pie shell, unbaked 

Beat all ingredients and pour into unbaked pie shell. Bake at 350degrees until tests done when toothpick comes out clean from center (45 minutes or so)

This recipe will make two small pies, or one deep dish