Sombrero Casserole Recipes

SOMBRERO PASTA SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered, for 15 minutes. , Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat. , Cover and refrigerate for at least 1 hour.

SOMBRERO CHICKEN AND EGG CASSEROLE

Steps:

• Combine beaten eggs, milk, small chicken pieces, drained chilies, Monterey Jack cheese, salt, pepper, and toasted cubed bread in a bowl. Stir until mixed together.
• Grease a 9 by 13 inch glass pan. Pour ingredients into pan and bake at 350 degrees F for 30 to 40 minutes, or until center is set.
• Remove from oven and sprinkle with fried crumbled bacon and cheddar cheese. Return to oven. Bake for an additional 5 or 10 minutes. Remove from oven and cool for 5 minutes. Cut into squares.

SOMBRERO CASSEROLE

Steps:

• 1. Preheat the oven to whatever temperature your corn muffin mix is to be baked.
• 2. Brown the ground meat & onion together.
• 3. While the meat is browning, mix the cornbread mix with the eggs & milk and set aside. Also, drain & rinse the kidney beans until the liquid runs clear.
• 4. When the meat is done, drain off any fat. Then mix it with the picante sauce and the kidney beans.
• 5. Pour the meat mixture into the bottom of an UNGREASED 9' x 13" casserole dish.
• 6. Sprinkle the cheese evenly over the meat.
• 7. Spoon the corn muffin mix over all and carefully spread evenly.
• 8. Bake according to corn muffin directions - until a pick inserted in the middle comes out clean.
• 9. I like to spread a little butter over the top of it. My husband likes to add additional picante sauce to the top of his serving.

SOMBRERO PIE

Steps:

• Preheat oven to 400. Peel and slice the onion. Drain the corn.
• Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
• Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
• Pour the meat into a 11x7 baking dish.
• In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
• Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
• Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
• Bake in 400 degree oven for 30-35 minutes.

SOMBRERO COOKIES

Steps:

• To make one, frost the edge of a sugar cookie with white icing and roll it in colored nonpareils.
• Next, coat the bottom and the lower edge of a small white gumdrop with frosting. Roll the edge of the gumdrop in the nonpareils, then set the gumdrop in the center of the cookie.