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
Topping
1/4 c. packed brown sugar
1/4 c. sugar
1/2 t ground cinnamon
2 T. cold butter
1/2 c. chopped pecans
Cake
1/2 c butter
1 c sugar
2 eggs
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.
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