Good morning! I made this for dinner last night and thought I would share it with you. Now,
I believe in giving credit for recipes, but this is one of those that although the original idea came from someone else's recipe, by the time I omitted a few things, added a few things, and made a change or two, it wasn't their recipe at all. So, for all intents and purposes, it's mine now. I even changed the name. It's not the least bit healthy, but it was good.
I believe in giving credit for recipes, but this is one of those that although the original idea came from someone else's recipe, by the time I omitted a few things, added a few things, and made a change or two, it wasn't their recipe at all. So, for all intents and purposes, it's mine now. I even changed the name. It's not the least bit healthy, but it was good.
TEX-MEX CASSEROLE
1 lb. lean ground chuck
1 packet taco seasoning mix
1 onion, minced
1 c frozen hash browns, thawed
2 c sour cream
1 can cream of mushroom soup
2 c grated cheddar cheese
1/2 c seasoned bread crumbs
Brown chuck with onion and seasoning mix. Drain any excess grease. In a separate bowl, mix hash browns, sour cream, and soup. Preheat oven to 350 degrees. Spray casserole dish with cooking spray. Spread meat mix in bottom of dish. Pour soup mixture over meat mix. Top with bread crumbs. Cover with cheddar cheese. Bake at 350 degrees for 45 minutes or until cheese is melted completely.
music to cook by
David Sanborn - "Try A Little Tenderness (Otis Redding)"
Happy 100th Birthday, Julia Child!
What great advice from a great inspiration to all self-taught cooks!
Until next time, Happy Cooking! : )
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