Mexican Festa Delight By Katt Knight Recipes

CHICKEN FIESTA CASSEROLE

Steps:

• PREHEAT oven to 375°F
• Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
• Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
• Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
• BAKE 25 to 30 minutes or until heated through.
• Remove from oven; uncover. Sprinkle with the remaining cheese.
• Turn off the oven and replace the dish untils the cheese is melted.
• Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
• Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.

MEXICAN DELIGHT

Steps:

• Combine garlic clove, chopped onion and ground beef. Brown and drain in large skillet.
• Add tomato sauce, paste, water (I just use the empty tomato sauce can to measure the water) chili powder, oregano, seasoning salt, salt, sugar, Tabasco sauce, and pepper. Simmer 30 minutes.
• Add 1 cup cooked white rice, stir.
• Layer Frito's on a plate (a little will go a long way!) and top with meat mixture, then cheese and so forth with additional toppings (lettuce, tomatoes, green onions, avacado, sour cream).
• Enjoy!

MEXICAN FIESTA PLATTER

Steps:

• In a Dutch oven, cook beef over medium heat until it is no longer pink, 5 to 7 minutes; crumbling beef; drain. Add the beans, tomato sauce and chili seasoning; simmer for 30 minutes, stirring occasionally. , On 2 serving platters with sides, layer the corn chips, rice, onions, meat mixture, cheese, lettuce, tomato and olives. Sprinkle with hot sauce if desired.