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01-26-2019 01:57 PM
CHEDDAR BEEF ENCHILADAS
1 lb. ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 oz) refried beans
2 cups shredded cheddar cheese
10-12 (8") FLOUR TORTILLAS
1 jar (16 oz) salsa
1 can cream of chicken soup, undiluted
In large skillet, cook beef over medium heat until no longer pink, drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid has evaporated.
Spread about 2 tablespoons of refried beans down center of 1 FLOUR TORTILLA. Top with 1/4 cup beef mixture followed by 2 tablespoons cheese. Roll up. Repeat until finished with ingredients and TORTILLAS. Place each TORTILLA seam side down in two greased 9x13" baking dishes.
Combine salsa and soup; spread down center of Enchiladas. Sprinkle with remaining cheese. Bake one (or both) casseroles, uncovered, at 350 for 20-25 minutes or until heated through and cheese has melted.
If you want to freeze one dish, do not bake it. Cover and freeze for up to 3 months. To prepare, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 30 minutes. Uncover and bake 5-10 minutes longer or until cheese has melted.
NEXT INGREDIENT ...... ANY BEANS.. GREEN, KIDNEY,
01-27-2019 01:54 AM
Kidney Bean Dip
Next ingredient: orange marmalade
01-28-2019 03:35 PM
Turkey Cocktail Meatballs with Orange Cranberry Glaze
Next Ingredient: Those crunchy canned fried onions
01-29-2019 08:46 AM
French's Crunchy Onion Baked Chicken
Place crispy onions and flour into a plastic bag - crush with hands or a rolling pin. Empty into pie pan or waxed paper.
Dip the chicken breasts into egg.
Dredge chicken in the onion crumbs/flour mixture.
Place on a baking pan.
Cook at 350° until cooked through.
Next ingredient: Italian Seasoning
01-29-2019 11:16 AM
Joe’s Special from the LA Times
1 Tablespoon olive oil & butter
1/2 small onion
1/2 pound freshly ground chuck
1 10oz pkg frozen spinach, thawed, squeezed dry and finely chopped
1/4 teaspoon Italian seasoning,
(or 1/8 teaspoon dried oregano + 1/8 teaspoon dried basil)
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese to taste
Heat the oil in a skillet. Add the onion and cook over medium-high heat, stirring from time to time, until it just starts to brown. Add the meat and saute, stirring, until it just loses its pink color.
Add the spinach to the pan and stir it in. Add the Italian seasoning, salt and pepper. Break the eggs into a bowl and beat with a fork to blend. Add to the center of the skillet and scramble with the beef mixture.
Serve topped with a sprinkling of Parmesan or your favorite shredded cheese. Serves 2
Next ingredient: Eggs
01-30-2019 05:33 PM
Blueberry Croissant Puff
3 large croissants, cut up
1 cup fresh or frozen blueberries
1 package (8 oz) cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
1 cup milk
Preheat oven to 350 degrees. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries. Beat cream cheese, sugar, EGGS, and vanilla until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
Bake at 350 for 35-40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if tops are getting too browned. Serve warm sprinkled with powdered sugar.
NEXT INGREDIENT ..... GARLIC POWDER or
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