Tuesday, May 18, 2010

Cream Tacos

This is my families favorite comfort food. I have only met one person that doesn't like this casserole.

1lb ground beef, turkey or even deer would work
1 can cream of mushroom soup
1 can tomato soup
1 small can diced green chilies
1 dz corn tortillas, cut or torn into small pieces
shredded cheese( I use cheddar)

Mix first 5 ingredients together, put in pam'd 8x8 pan. Put Shredded cheese on top.

Bake at 350* for about a half hour, till edges are bubbly and cheese is melted.

This recipe is very easy to make for large groups, just double or triple ingredients.

Cilantro Lime Rice

1 cup uncooked brown rice
2 Tbsp lime juice
1 Tbsp olive oil
1 teaspoon garlic powder
Cilantro, use your discretion
Salt and pepper to taste

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add the brown rice, lime juice, olive oil and a dash of salt and pepper. Return to a boil, then cover, reduce heat and cook for 45 to 50 minutes, or until rice is tender.
2. Chop cilantro.
3. Once the rice has cooked, add the garlic powder, chopped cilantro and more salt and pepper to taste. Fluff with a fork before serving.
4. Serve Cilantro-Lime Brown Rice with favorite Mexican dish.