Mexican Hash

Mexican Hash
From:  Amish cookbook


1-1 1/2 lb ground beef (we use ground turkey)
1-1 1/2 lb grated cheese (we use fatfree)
1 sm bag Doritos, crushed
1 can cream of mushroom soup ( or celery, we use the Healthy request)
1 can cream of chicken soup (Healthy request)
1 can enchilada sauce  (we have made our own)
1 sm can mild chopped green chiles
1 can evaporated milk (we use fatfree)

Brown the meat and drain well.  Mix the soups, sauce and milk.  Add the drained meat and stir.  Put half of the crushed Doritos in the bottom of a baking dish, half of the meat mixture and half of the cheese.  Repeat, making sure the cheese is on top.  Bake at 350 for 30 mins.

Pie Pan Taco Bake

Pie Pan Taco Bake
From: Montana Homestyle Cooking (Amish)


crust:
1 c flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp cream of tartar
1 tsp sugar
1/2 stick butter
1/3 c milk

filling:
1/2 lb ground beef, browned (I use ground turkey)
1 c salsa (we use Pace picante sauce)
1/2 c sour cream
2 c shredded mozzarella cheese  (we use cheddar)

Crust:  Combine the ingredients and press into the bottom of a deep 10" pie plate.  Filling:  Add filling ingredients in layers in the order given.  Bake at 350 for 30 minutes.  Season the browned beef with taco seasoning and salt, optional.  Yield:  4 servings.

Enchilada Chicken

Enchilada Chicken--From Mothering.com

2 pounds boneless, skinless chicken (breast, leg, or thigh) 
1/2 cup diced yellow onion 
1/2 cup medium-dice green bell peppers 
1/4 cup roughly chopped cilantro leaves 
2 teaspoons oregano leaves 
3 tablespoons finely chopped garlic 
2 teaspoons salt 
2 teaspoons white pepper 
4 cups (1 quart) water

This "machaca" style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.

Yield: 4 to 8 servings

Mexican Tot Casserole

Mexican Tot Casserole
Serves 8

1-32 oz bag tater tots
1 lb ground beef or ground turkey (I use turkey)
1/4 cup taco seasoning mix
1 cup water
1 can corn, drained
1 small can olives, drained
2/3 cup salsa
3 cups mexican cheese blend, shredded

Preheat oven to 350.  Cook meat and add taco seasoning and water.  In greases 3 quart baking dish, spread salsa to cover bottom thinly.  Then add beef spread evenly.  Add corn.  Next layer cheese-leave 1/2 cup to put on top.  Layer olives and tots.  Sprinkle rest of cheese on top.  Bake for 1 hour.