3 cups grated cheddar, divided
1 lb lean ground beef, cooked
1 cups salsa
12 8-inch yellow corn tortillas I have used 24 6-inch)
Yes, we like to eat; we know you do, too!
1 lb. ground beef
1 cup chopped onion
1 oz. taco seasoning (about 2 tbsp.)
16 oz. refried beans (approximately 2 cups)
10.5 oz. condensed cream of chicken soup
¾ cup sour cream
10 large flour tortillas, halved
2 cups shredded mild cheddar cheese
1 cup shredded pepper jack cheese
1 lime
Cook the ground beef and chopped onion until the beef is fully cooked and the onion becomes tender. Make sure to drain any grease.
Next, combine the refried beans and taco seasoning with the cooked beef mixture. Give it a squeeze of lime juice. Set this mixture aside for now.
Preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 13×9 inches.
In a bowl blend together condensed cream of chicken soup and sour cream until well combined.
Spread a layer of this creamy mixture on the bottom of the greased baking dish.
Arrange halved tortillas over the layer to cover the bottom completely and spread half of the beef mixture on top.
Sprinkle one cup each of cheddar cheese and pepper jack cheese, over the beef layer.
Repeat these layers starting with another coating of creamy mixture followed by tortillas, remaining beef mixture and finally another generous sprinkling of both cheeses.
Bake in preheated oven for 20 minutes. Until heated through. Adjust cooking time accordingly if using refrigerated casseroles.
Allow it to rest for 5 to 10 minutes before serving so that all flavors can meld together perfectly.
Ingredients:
2 cups all-purpose flour
2 cups fresh or frozen cranberries
1 cup softened butter
8 ounces softened cream cheese
1 ½ cups granulated sugar
1 teaspoon vanilla extract
4 eggs
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped pecans (optional)
Instructions:
Preheat the oven to 350°F (175°C) and grease two 9x5-inch loaf pans.
Cream butter, cream cheese, and sugar until fluffy. Mix in vanilla extract.
Add eggs one at a time, blending well after each addition. In a separate bowl, whisk together flour, baking powder, and salt.
Gradually combine the dry ingredients with the wet, mixing until just blended.
Gently fold in cranberries and pecans, if using.
Divide the batter between the greased pans.
Bake for 45-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.
(adapted from Inspired by Charm's Really Good Veggie Dip)
Ingredients
Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.
This is what worked the first try, but next time I may increase temp to 400 and hope for less cooking time.
I have been making this for years as well. It’s actually in the Southern Living Cookbook. My MIL told me the secret to the soft ring in the center is to cook it 1 hour and 20 at 325 and turn the oven off… leave it in the oven another 25 min with the door cracked open to finish cooking. It will be crunchy on the outside and have a soft 1/2” ring around the inside. Best part of the cake hands down.
Recipe from Inspired By Charm (inspiredbycharm.com) | For personal use only.