Just finished making our meal for tomorrow after church. We share a meal together each week after the service and I love to try new recipes, although tomorrow's main dish is not new to our family.
Night-Before Taco Bake
1 lb. grd beef
2 c. frozxen bell pepper and onions stir-fry (16 oz) I used fresh green peppers and green onions if I can get them
1 bag yellow corn or an 11 oz can
1 4.5 oz can chopped green chiles
1 pkg. taco seasoning mix
1 c. taco sauce
3 c. coarsely broken white corn chips
2 c. shredd. mexican cheese blend
spray a 9x13 pan then cook your beef till done, drain, stir in pepers and onions, corn, chiles, and taco seasoning. Cook 5 min. stir often, till peppers and onions are tender. Stir in taco sauce, remove from heat
spoon 1/2 of meat evenly over bottom of baking dish, cover with 2 c. chips, sprinkle 3/4 c. cheese over, then repeate layers and top evenly with remaining chips. cover tightly w/foil and refrigerate 4 hrs or overnight.
bake 375 for 20 min covered, then uncover sprinkle with remaining 1/4 c. cheese and bake 5-10 min. longer.
I actually mix all my ingredients together rather than layering, but end with some chips and cheese, we like it served with guacamole or topped with sour cream.
Pumpkin Coffee Cake
1/4 c. packed brown sugar
1/4 c. sugar
1/2 t ground cinnamon
2 T. cold butter
1/2 c. chopped pecans
1/2 c butter
1 c sugar
1 c sour cream
1/2 c. canned pumpkin
1 t vanilla
2 c flour
1 t baking soda
1 t baking powder
1/2 t pumpkin pie spice
1/4 t salt
In small bowl combine sugars and cinnamon, cut in butter till coarse crumbs remain, stir in pecans, set aside.
In a mixing bowl, cream butter, and sugar, add eggs, one at a time, beating well, combine sour cream, pumpkin and vanilla, mix well. Combine dry ingredients; add to creamed mixture with sour cream mixture. Beat on low til blended. Spread into two greased and floured 8 in rd pans. Sprinkle w/topping. Bake 325 for 40-50 min or till done.
I used a 9x12 for this one and it worked out fine.