#85: Cheesy Beef-Corn Chip Skillet

Don't judge this by the picture.  It's supposed to have shredded lettuce and tomatoes on top too, which would give it some color.  I made this for Brian and I tonight not expecting the girls to even want to try it.  Chloe ate a little of it, but Allison kept asking for more and eventually even snuck Chloe's bowl away from her when she wasn't looking!  If you've been reading any of the recipes I post on http://threecookingmamas.blogspot.com/, you know that texture is a big factor in our family and that we put crushed tortilla chips on a lot of meals.  :)  So when this one called for Corn Chips, I knew there was a possibility that we would like this one.  Brian does not like cheese (unless it's mozzarella), so I was a little nervous when I saw it called for Velveeta.  No need to be nervous though because we both liked this and Allison gave it 100 stars!  Brian and I gave it a more realistic 4 stars and will definitely eat this again.  Next time I will make sure to add lettuce (or maybe cabbage since it won't get soggy!), tomatoes and black olives too. 

I got this recipe out of my Kraft Foods Magazine.  I made a few minor changes (listed below in red) to the original recipe though.

1 lb ground beef (I used 3/4 lb ground turkey)
1 small onion, chopped (I used 1/2)
3/4 c water
1 pkg taco seasoning mix
1/4 c purple puree (mix of spinach and blueberries)
1/4 c picante sauce
1/4 c refried beans
4 oz Velveeta, cut into 1/2 inch cubes (I used 3 oz of light Velveeta)
2 c corn chips
Sour cream, lettuce and tomato to top (we didn't have any lettuce or tomatoes on hand)

Brown meat with onions in large skillet; drain. Add water and seasoning mix; cook as directed on package. Cover meat mixture with chips and Velveeta; cover. Cook on low heat 5 min. or until Velveeta is melted.  Top with lettuce and tomatoes.
*** The reviews for this said the chips got soggy quickly, which they did.  So I heated and added/melted the Velveeta, then added the chips right before I served it.  ***

#84: Buttermilk Waffles

Since the monkey pancakes didn't turn out as I had hoped, I decided to make something different for the girls and their school friends.  I used this recipe from Becoming Betty to try and make homemade buttermilk waffles.  We liked them, but I could taste the eggs in it and prefer the box mix better.  I think the kids liked them!

2 C flour

3 tsp baking powder

1 tsp baking soda

1 tsp salt

2 C buttermilk

4 eggs

1 C vegetable oil

Sift together flour, baking powder, soda, and salt. Combine buttermilk, eggs and oil. Stir into dry ingredients. Pour batter onto center of waffle iron until it spreads to about 1 inch from edges. Close lid. Bake until steaming almost stops.

#83: Nacho Hashbrown Casserole

This is one of those recipes that I make and I assume that my family won't eat or like it, but I'm going to try it on them anyways.   Sometimes I just want to make things that I like...and it looked ridiculously easy!

The family did not like this one.  I thought it was good, but spicy, and not worth making since I threw most of it out because I can't eat the entire thing myself. 

Ingredients

1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 large onion, finely chopped
1/3 cup butter, melted
1 cup (8 ounces) reduced-fat sour cream

Directions
In a 3-qt. slow cooker coated with cooking spray, combine the first five ingredients. Cover and cook on low for 3-4 hours or until potatoes are tender. Stir in sour cream. Cover and cook 15-30 minutes longer or until heated through. Yield: 8 servings.

#82: Root Beer Sloppy Joes

This recipe came from my parenting magazine, so I figured if they are recommending it for kids, my three (yes I include my husband in that group...not that I think he's a kid!) would hopefully eat it.  Although we all liked this dinner, we agreed that the root beer gave it an odd flavor and we prefer my Diet Coke Sloppy Joes more.  So I would eat this again, but I don't know if I would specifically make this again.  Try it...let me know what you think of the root beer!

1 Tbsp olive oil
3 garlic cloves, minced
1 lb ground sirloin (we used ground turkey)
1 1/2 tsp chili powder
3/4 tsp salt
1/4 tsp pepper
1 cup root beer
2/3 cup tomato sauce
Canned diced green chilies, to taste (1 to 3 Tbsp), optional (I added just a little)
1 1/2 Tbsp Worcestershire sauce
1/2 cup minced scallions
4 potato rolls or hamburger buns

1.Heat the oil in a large nonstick skillet over medium heat. Add the garlic and sauté 1 minute, just until fragrant.
2.Add the beef and sauté, breaking up gently, until no longer pink, about 5 minutes. Stir in the chili powder, salt, and pepper Add the root beer, tomato sauce, green chilies (if using), and Worcestershire sauce.
3.Bring to a lively simmer and cook about 15 minutes, stirring often, until thickened. Stir in the scallions. Pile onto rolls or buns.

#81: Easiest Tamales

Several weeks ago, we got a flyer in the mail from Kroger with coupons and recipes.  This was one of the recipes listed in the mailer.  I LOVE tamales and would have never have wanted to try this, but I figured it wouldn't be that hard, so I'd give it a try.

The family wasn't a big fan of this, but I sure was!!  These were a tad bland, but I still loved them!  They were a pain in the butt to make at first but that's only because: 1.  My food processor is too small.  2.  I had no idea how to wrap these.  3.  I didn't have steamer basket for my pot!

Once I figured out the ins and outs of this recipe, it was much easier.  For wrapping these, just cut the parchment paper so it's about 12 inches wide.  Flatten the masa mixture into a circle or rectangle-ish shape and when you wrap it, just fold the masa over so it seals itself.  Then wrap and roll like you would a tortilla.  When the parchment is totally wrapped up, fold the bottom up to the top and tie with string.  (I'm sure that didn't help but next time I'll take pictures of it...or if I think of it before I eat it for lunch tomorrow, I'll take another picture of it wrapped).

1 cup masa harina (this was in the Mexican food aisle in a bag that looks like a sack of flour)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup plus 2 tbsp. water
1/4 cup lard or solid vegetable shortening
1/4 cup chicken stock
1 1/4 cup shredded chicken, (I used a rotisserie chicken)
1/2 cup cheddar or jack cheese
grated 4 scallions, minced


Preparation
1.Add the masa harina, baking powder, salt, water, lard, and stock to the bowl of a food processor and process until smooth. Scrape the dough into a large mixing bowl, and fold in the chicken, cheese and scallions.


2.Cut 6 squares of plastic wrap about 12 inches wide. Place a heaping 1/3 cup tamale mixture in the center, and pat with a spatula into a rectangle about 1/2 inch thick. Fold the plastic over the long sides of the tamale, and twist the packet closed on one short side, leaving the other end of the packet open to let the tamale expand.


3.Bring an inch of water to a boil in a pot with a tight-fitting lid, arrange the tamales in a steamer basket and lower them into the pot. Cover, and reduce heat to low. Let steam for 25 minutes.


4.Remove the tamales from the pot, and let cool for 8 minutes. Very gently unwrap the plastic and slide or flip them onto a plate, being careful to keep them intact. Top with your favorite salsa, and serve.

#80: Monkey Pancakes (Sneaky Chef)

I was looking for a recipe that used up some ripe bananas I had in the freezer.  My first thought (besides banana bread) was to check out my Sneaky Chef cookbook.  Sure enough, Monkey Pancakes was listed and I knew I wanted to try them out on the girls school friends.  If you don't have the "sneaky chef" ingredients to make this, I don't see why you couldn't just omit the orange puree and use all-purpose flour instead.  I'm going to assume you know how to cook pancakes if you are reading this recipe, so I'm leaving out the entire part of the recipe that tells you how to make them. 

I thought these were going to be really good, but they had a much softer consistency than a regular pancake.  It was like the batter never really completely set up.  They were good but not a fantastic pancake.  I'm going to let these totally cool and reheat in the toaster oven to see if that helps, but I doubt it will.  I guess I have to come up with plan B.
1 c mashed bananas
1/4 c orange puree (mixture of carrots and sweet potatoes)
1 large egg
1 tbsp maple syrup
1/4 c milk
1/2 c flour blend (equal mix of whole wheat flour, white flour and wheat germ)
1 tsp baking powder
1/4 tsp salt

In a medium bowl, whisk together the bananas, orange puree, egg, maple syrup and milk.  In another large bowl whisk the remaining ingredients.  Add the wet ingredients to the dry ones until just blended.  If the batter is too thick, add a touch more milk.  Bake pancakes as you normally would.

#79: Baked Corn Casserole

This is another freezer recipe from the 30 Day Gourmet Books.  I really, really, really wanted to like this recipe.  Brian tried it but wasn't a fan and the girls really didn't like it at all.  The texture was a bit mushy for our likes, and personally I thought it had a slightly tangy after-taste.  Sadly, this recipe will not be made again. 

8.5 oz corn muffin mix
8 oz sour cream
15 oz canned corn, drained
15 oz canned creamed corn
1 egg
1/4 c margarine, melted
1 c shredded cheddar cheese
In a large bowl add the muffin mix, sour cream, corn, creamed corn, egg, margarine and cheddar cheese.  Stir by hand until thoroughly mixed.  Put in a gallon freezer bag.  Seal, label and freeze.

To Serve:
Thaw bag in fridge overnight.  Pour into a greased 8x8 pan.  Bake at 350 degrees for 1 hour.  To test for doneness, a knife inserted into the center should come out wet, but clean.  Serve hot.

#78: Crispy Taco Wings (or nuggets)

This recipe is intended to use with chicken wings, but I wanted this to be a slighty healthier dinner, so we used chicken breasts cut into smaller pieces.  I cut this recipe out of one of my Taste of Home magazines.  I accidentally used chili seasoning instead of taco seasoning, but we still enjoyed this one.  This is a keeper in our house!

Ingredients

1/2 cup all-purpose flour
1 envelope taco seasoning (I used 1/2 a packet...and used Chili seasoning instead)
2-1/2 pounds chicken wingettes and drummettes (I used chicken breasts cut into small pieces)
1/2 cup butter, melted
1-3/4 cups crushed corn chips

Directions
In a large shallow bowl, combine flour and taco seasoning. Add wings, a few at a time, and coat. Place butter and corn chips in separate shallow bowls. Dip wings in butter, then coat with chips.


Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear. Yield: 2 dozen.

#77: Enchilada Lasagna

YUM!  That's what the title of this recipe should be.  I LOVED this one!  (Although I personally would add black beans and corn next time but the family will protest!)  This is another recipe that has cottage cheese in it and my family has NO idea!

1 1/2 lbs. lean ground beef (I used 1 lb ground turkey)
1 onion, chopped
1 garlic clove, minced
1 can stewed tomatoes (14 oz.) (I used tomato sauce instead)
1 can red enchilada sauce (10 oz.)
1 1/2 tsp. cumin
1 egg, beaten
1 1/2 cups cottage cheese
3 cups shredded cheese
4 flour tortillas, cut in half

Brown beef with onion and garlic. Add tomatoes, enchilada sauce and cumin. Bring to a boil and then turn down to low and simmer for 20 minutes. In a separate bowl, combine egg and cottage cheese. In a 9X13 pan, spread 1/2 of the meat sauce. Layer with 1/2 of cheese, 1/2 of tortillas and 1/2 of cottage cheese. Repeat layers and sprinkle with a little more cheese. Bake at 350 for 15 minutes covered with foil and 15 minutes uncovered.

#76: Sauteed Artichokes and Peppers

I found this recipe in one of my Real Simple Magazines, and although I had no interest in the flank steak, this side dish really caught my attenion.  I made this simpler than the original recipe, so the top is the original way to make it...and the 2nd recipe is my simplified version!

kosher salt and black pepper

2 cups torn bread (1-inch pieces)
1 15-ounce can artichoke hearts, rinsed and halved
1/2 cup sweet red cherry peppers (such as Peppadews), sliced
1 tablespoon fresh thyme leaves

Here is the real recipe:
Directions
Heat 2 tablespoons oil in a skillet over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 4 to 5 minutes. Transfer to a plate. 


Add 1 tablespoon of oil to a second skillet. Add the artichokes and cook, cut-side down, until lightly golden, 2 to 3 minutes.  Add the garlic, peppers, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, tossing, until heated through, 1 to 2 minutes.  Add the bread and toss to combine. Serve with the steak.

MUCH EASIER VERSION:
Heat 2 tbsp of oil in a skillet over medium-high heat.  Add the artichokes, and peppers (I used orange and yellow bell peppers) and cook about 5 minutes, or until the peppers start to soften to desired texture.  Add a handful of croutons (no toasting of bread for me!), garlic, thyme (I used dried), salt and pepper.  Toss to combine. 

#75: Aunt Caroline's Famous Casserole

This did not turn out for us...but it was MY error, not the error of the recipe.  At the bottom of the recipe, it says you can add the noodles, uncooked with extra water.  DO NOT DO THIS!  After 40 minutes in the oven, the noodles on top were still crunchy and the noodles on the bottom were soft and starchy.  It tasted like it needed to be rinsed off.  However, the overall taste of this (if you can get past the texture of the noodles) was quite good!  I will DEFINITELY make this again, however I will boil the noodles (slighlty undercook) and bake as directed. 

1 lb. lean ground beef
1 onion, chopped
1 can tomato soup
1 can tomato sauce (15 oz.)
1 can corn, drained
1 T. chili powder
1 tsp. salt
8 oz. pasta (slightly undercook since it will finish in the oven)

Brown beef and onion. Add the rest of ingredients and mix well. Pour into a casserole dish and sprinkle with shredded cheese. Bake at 350 for 40 minutes.

#74: Cowboy Kabobs

We learned one thing about this recipe...you need gas in your grill for it to be a success!  : )  I went to go make these on Tuesday night and realized we left the grill on a few days before so we were totally out.  So we had to improvise that night and try again the next day.  It was worth the wait though....we liked this one!  I was too lazy to attempt making them into kabobs, so I cut them in thin, but wide strips so we could just lay them on the grill and so they wouldn't fall through the grates.  The girls didn't like it, but Brian and I ate it all.  This is another recipe keeper.

I also made this recipe on my freezer cooking day, and just combined all of the ingredients we used and basically marinated it in a ziplock bag and froze until we were ready to eat it.  (Thaw in fridge overnight)

1/3 cup A.1. Original Steak Sauce
1/3 cup KRAFT Original Barbecue Sauce
2 tsp. KRAFT Prepared Horseradish (I substituted 2 tsp of yellow mustard)1 beef top round steak (1-1/2 lb.), cut into 1/2-inch-wide strips
9 pearl onions (We omitted)
1 large red pepper, cut into 9 strips

Mix first 3 ingredients until well blended.

(We skipped this step!)  Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.

Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.

#73: Slow Cooker Shredded Beef Buns

In an effort to use my crockpot as often as possible, I stumbled upon this recipe and decided to try it. 
We however, did not want to eat these open faced and of course, no mushrooms or tomatoes on it for us. We ate this on toasted loaf bread and it was quite yummy!  This one we'll definitely make again!

Ingredients:
Beef flank steak (1 lb.)
1 small onion, sliced
1 cup sliced fresh mushrooms
1 tomato, chopped
1/2 cup KRAFT Original Barbecue Sauce
2 tsp. Italian seasoning
2 sandwich buns, split


Place steak in slow cooker; top with next 3 ingredients. Pour combined barbecue sauce and seasoning over ingredients in slow cooker. Cover with lid.
Cook on LOW 8 to 10 hours (or on HIGH 5 hours). Remove steak from slow cooker; shred with fork. (Or, cut across the grain into thin strips.) Return meat to slow cooker; stir to coat with sauce.
Top each bun half with meat mixture.


***I made this and froze on my freezer cooking day: Place flank stead, onion, bbq sauce and italian seasoning in a ziplock bag.  Squish the bag to combine.  Seal and freeze.  Thaw overnight in fridge.

#72: Roasted Red Potatoes with Bacon and Cheese

I LOVED THIS RECIPE!  Brian and the girls weren't as big of as I was, but they all still ate it.  Brian thinks it was just cheese and bacon mixed with the potatoes because if I told him ranch dressing was in it, he most likely wouldn't have eaten it.  He is taking the leftovers for lunch tomorrow though, so that's always a good sign!

Ingredients:
1/2 Light Ranch Dressing
1/2 C shredded Cheddar Cheese
1/4 C Real Bacon Bits
2 lb small red potatoes (about 6), quartered (I used about 8 medium potatoes and cut each into 6 pieces)
1 tbsp chopped fresh parsley

Preheat oven to 350 degrees.
Mix first 3 ingredients in large bowl. Add potatoes; toss to coat.
Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

Bake 55 min. or until potatoes are tender, uncovering after 40 min. Sprinkle with parsley.

#71: Slow cooker Brats with Sauerkraut and Apples

Yeah, I didn't have much sauerkraut on this for the picture...I guess I didn't put hardly any at all

I don't know if we would make this particular recipe again, but I would definitely use my crockpot to make Brats again.  I didn't like the color of these when it was done (it was too grey for my liking), so I threw the brats on the grill for about 5 minutes after it was done cooking.  But these brats were super moist after cooking in the crockpot!  Brian gave this 3 stars, Allison ate 1 1/2 Brats and Chloe ate an entire brat too (I'd say 5 stars from them), but none of them ate the sauerkraut, apples or onions (big shock!)  I however, gave this recipe 4 stars...I enjoyed it!

Ingredients
8 bratwurst links
1 16-oz. package sauerkraut, rinsed and drained
2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice
1 medium onion, finely chopped
2 tablespoons packed light brown sugar
1 tablespoon caraway seeds
1/2 cup mustard
8 hot dog buns

Preparation
1. Place bratwurst links in slow cooker and top with sauerkraut, apples and onion. Sprinkle with brown sugar and caraway seeds. Cover and cook on low until bratwurst reaches 165ºF on an instant-read thermometer, 3 to 4 hours.

2. Spread 1 Tbsp. mustard on each hot dog bun. Spoon some sauerkraut mixture on buns, top each with a sausage and serve.

#70: Yogurt Streusel Muffins

These are a tad bit dry, and the yogurt gives it a slightly tangy taste but we still enjoyed these.  Hopefully the daycare kids will enjoy it too!  I got this recipe out of my All You Magazine.
Streusel topping:
2/3 cups pecans, almonds or walnuts, finely chopped (I used ground oatmeal instead)
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

Muffins:
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup plain low-fat yogurt
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Preparation
Make streusel topping: In a small bowl, combine streusel ingredients and pinch together into large crumbs. Place bowl in freezer.

Make muffins: Preheat oven to 375°F. Line cups of a muffin tin with paper liners. In a large bowl, whisk butter, sugar, eggs, vanilla and yogurt. Stir in flour, baking powder, baking soda, cinnamon and salt with a wooden spoon. Fill each muffin cup with batter. Scatter streusel topping over each muffin and press lightly on crumbs so they adhere to batter. Bake until tops are golden, 17 to 20 minutes. Let muffins cool in pan set on a wire rack for 5 minutes, then remove muffins to rack to cool completely.

#69: Star Pizza

I found this recipe in my All You Magazine in October.  This was supposed to be a Halloween recipe, but we never got around to making it, so I decided to make it tonight using star cookie cutters for the cheese instead of ghosts.  (Brian was totally opposed to using X-mas cookie cutters yet!)

It wasn't anything special, besides just having home made pizza, but we would definitely make it again.  Although I think we'd need to make 2 for our family.

Ingredients

1 tablespoon olive oil
1 pound frozen pizza dough, thawed
3/4 cup jarred tomato sauce (we used pizza sauce)
8 ounces sliced low-moisture mozzarella cheese
1 tablespoon capers

1. Preheat oven to 475ºF. Brush bottom of a 16-by-11-inch rimmed baking sheet with olive oil. Press and stretch dough evenly to cover bottom of sheet. (If dough resists at first, let it rest for a minute and then continue.)  We found it was easiest for Brian and I to both stretch/pull the dough together.


2. Spread sauce in an even layer over dough, leaving a 1-inch border around all sides. Bake until underside of dough is golden (lift up pizza with a spatula and take a peek), about 15 minutes. Use a ghost-shaped cookie cutter to cut ghosts from cheese. Place ghosts on top of hot pizza and bake for 5 minutes. Place two capers on each piece of cheese for eyes. Let stand 5 minutes on a wire rack before slicing and serving.

#68: Honey Mustard Kielbasa and Potatoes

So we aren't actually eating this until tomorrow, but it says to cook in the oven for 55 minutes and I don't have time for that when I get home from work, so I cooked this tonight and just plan to reheat tomorrow.  Can I just say my house smells FABULOUSLY!!  Mmmmmm!  I couldn't wait to try this and Allison was asking to try it too (always a good sign!).  So of course I had to try this hot...and I LOVED it!  I hope Brian likes this tomorrow.  Mr. Picky probably won't like the honey mustard sauce it's in, but it really isn't nearly as thick as I thought it would be.  (Fingers crossed that this is a keeper from him!)

*** Update: Brian was very opposed to the honey mustard, as he claimed "You know I don't like mustard."  He didn't even want to try it.  Allison and I LOVED this though. It was good! ***

This was ridiculously easy to make, so I highly recommend this recipe!!

3/4 cup dry white wine (or chicken broth--which I used)
1/4 cup Honey Mustard
2 Tbsp. brown sugar
1 lb. kielbasa, cut into 1-inch pieces
1-1/4 lb. red potatoes (about 4), cut into 3/4-inch cubes
1 large onion, sliced

Heat oven to 400°F.  Mix first 3 ingredients until well blended. Combine remaining ingredients in shallow pan. Drizzle with wine mixture; toss to coat. (I mixed/tossed all ingredients in a large bowl and then placed and cooked in a 9x13 pan).

Bake 55 min. or until potatoes are tender, stirring occasionally.

#67: Balsamic-Glazed Grilled Chicken

As I am typing the title of this recipe, I was thinking, "I'm not sure why this is called Balsamic Glazed Chicken because there wasn't any balsamic vinegar in it."  Then I started thinking...did I make this right?  So I looked at the recipe again and sure enough it DID call for balsamic vinegar...how did I miss that?!  I made mine with regular white vinegar and although I did like the taste of the glaze, no one else really did.  Could that be why?!  Ha ha...what a yutz!

Like I said before, I liked the glaze, Brian however was not a fan.  Allison ate ALL of her chicken so I'd say she enjoyed it...Chloe on the other hand, gave it all back to me as she ate it.  So we were split, 50/50 on this recipe, and therefore are giving this recipe 3 stars.  (Guess we won't be making this one again).

If you actually try this recipe WITH BALSAMIC VINEGAR let me know what you think of it.  Maybe we should give it another try (although I don't think Brian liked the rosemary in it)

Anyway, here you go...

Glaze

1/3 cup packed brown sugar
1/3 cup balsamic vinegar
1 teaspoon chopped fresh rosemary leaves
1 teaspoon finely chopped garlic

Chicken
4 bone-in skin-on chicken breasts (8 oz each) (We used boneless, skinless chicken tenders)
1/2 teaspoon salt
1/4 teaspoon pepper

1.Heat gas or charcoal grill. In small bowl, mix glaze ingredients; set aside.

2.Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).

#66: Beef Taco Bake

This was a very easy meal to prepare!  I made it a few nights ago and froze it since I knew we wouldn't be eating it right away.  We thought the tortillas were a little soft, so next time I will probably make and freeze everything minus the tortillas and then just add them in the day I am cooking it.  We did like this recipe though (this needed added texture so we added crushed tortilla chips to ours!), and Brian said he liked it even more reheated for lunch!

1 pound ground beef (I used ground turkey)

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup Pace® Chunky Salsa or Pace® Picante Sauce (I used picante sauce)
1/2 cup milk
6 flour tortillas (8-inch) or 8 corn tortillas (6-inch), cut into 1-inch pieces (I used flour shells)
1 cup shredded Cheddar cheese (about 4 ounces)

Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often. Pour off any fat.

Stir the soup, salsa, milk, tortillas and half the cheese in the skillet. Spoon the beef mixture into a 2-quart shallow baking dish. Cover the baking dish.

Bake at 400°F. for 30 minutes or until the beef mixture is hot and bubbling. Sprinkle with the remaining cheese.