ENCHI-RITOS

1 lb. lean ground beef

1 small onion, chopped

1 can (150z) refried beans

1 ½ cups enchilada sauce

10 (6inch) tortillas or 6 (10inch) tortillas

2 cups shredded cheese

Directions:

1.Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Add in the refried beans and ½ cup enchilada sauce.

2.Pour 1/2 cup of the sauce into the bottom of a 9x13inch baking dish.

3.On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.

4.Pour the remaining sauce over the top and sprinkle with the remaining cheese.

5.Bake in a preheated oven for 30 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

You could serve with sliced olives and sour cream

THIS IS A GREAT FREEZER RECIPE. PUT ½ THE MEAT MIX, ½ THE SAUCE, ½ THE CHEESE & ½ THE TORTILLAS IN FREEZER BAGS. MARK AND FREEZE FOR FUTURE.

CLOD-HOPPER BROWNIES

1 9X13 box brownie mix according to package directions and UNDER BAKE BY 3-5 minutes
4 cups mini marshmallows or 40 large, cut in half
2 cup Rice Krispies
2 cup semisweet chocolate chips


3-5 minutes before brownies are done, remove from oven, and completely cover with marshmallows. Return to oven for 3 minutes.


Melt chocolate chips in the microwave in 30 second intervals, stirring each time. Mix in Rice Krispies. Spread over marshmallow brownies. Allow to cool, cut into 20 pieces and serve.


FOR MINIS
1 8x8 box brownie mix + required ingredients
about 2 cups small marshmallows or 20 large, cut in half
1 cup Rice Krispies
1 cup semisweet chocolate chips
Preheat oven to 350F. Prepare brownies according to package instructions in a well-greased mini muffin tin, Under-baking by about 3-5mins.

Remove from oven, and completely cover with marshmallows. One halved marshmallow per mini brownie. Return to oven for 3 minutes.

Melt chocolate chips in the microwave in 30 second intervals, stirring each time. Mix in Rice Krispies. Spread over marshmallow brownies. Allow to cool and serve.

GHOST CHILI

2 lbs. boneless skinless chicken breasts (about 2 half breasts), cut to 1” pieces

1 chopped onion

2 cloves minced garlic

2 (15.5oz) great northern beans, drained and rinsed

1 (15.5oz) great northern beans, with liquid to add at end

1 cup (1/2 of a 14.5 oz can) chicken broth

2 (4 oz) cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

½ tsp black pepper

¼ tsp cayenne pepper (optional)

1 cup sour cream

½-1 cup heavy whipping cream (depending how thick you want it)

Put everything in crock pot except the can of beans with liquid, sour cream & whipping cream.

Heat on low 6-8 hours.

When ready to serve, puree the beans with the liquid from can. Add to crock pot to help thicken.

Add in the sour cream and whipping cream.

Serve with grated mozzarella if desired.