![]() Serving: 1serving | Calories: 303cal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 560mg | Potassium: 347mg | Fiber: 2g | Vitamin A: 1330IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1. Add the softened cream cheese and stir until well combined. Transfer the ground beef back to the pan, along with the salsa, green chiles, taco seasoning, salt and pepper. When the casserole is done baking, allow to stand for 5 minutes before serving, enjoy! Nutrition: Add the onions and bell peppers to the pan, sauteon medium high heat for 2-3 minutes, until vegetables are softened. If needed, in the last 15 to 20 minutes cover the crust edge in aluminum foil to prevent over browning or burning. In a large bowl, combine meat mixture, soups, corn, peas, browning sauce, garlic salt, red pepper, paprika, salt, pepper, poultry seasoning, and sage. In a large skillet, combine ground chuck, onion, and garlic cook over medium-high heat until meat is browned and crumbles. Add the optional shredded cheese to the top.īake in a 425 degree preheated oven for 30 to 40 minutes until tater tots and crust is golden brown. lean ground beef (the leaner the better) 1/2 onion, diced 2 cloves garlic, minced 1 tbsp. Preheat oven to 350 F Lightly grease a 13×9-inch baking dish. Top with tater tots in neat rows (I like the circular design). Spoon the chicken-vegetable mixture evenly into the pie crusts. ![]() Stir in broth and milk and cook until thick, smooth and bubbly.Īdd Chicken, mixed vegetables and stir. In a large saucepan, melt the unsalted butter over medium heat, add the yellow onion and cook until the onions are tender.
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