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Here are two great recipes to add to your collection, courtesy of our Good Neighbor Kathy Keene, and Brenda Hungerford from the Bulk Priced Food Shoppe in Greenville! Enjoy!
Mexican Lasagna
- 1 lb. ground beef
- 1 (14.5 oz.) can diced tomatoes, drained and divided
- 1 (1 oz.) pkg taco seasoning
- 1 (10 oz.) can red enchilada sauce
- 1 (15 oz.) jar salsa con queso
- 1 (12 oz.) bag frozen southwestern blend vegetables (corn, beans, peppers, onions)
- 5 (10 inch) flour tortillas
- 8 oz. Mexican blend shredded cheese
- 1 container Deli guacamole (6-8 oz.)
Preheat oven to 400 degrees. Coat a 9-inch square baking dish with spray.
Brown the ground beef until it is no longer pink. Drain off fat.
Stir the taco seasoning and 1 cup of the tomatoes into meat. Remove meat mixture from pan and set aside.
Add the vegetable blend to the same pan, cook and stir 1 to 2 minutes or until hot. Stir in the salsa con queso; cook 1 minute or until thoroughly heated. Remove pan from heat and set aside.
Spread ½ cup red enchilada sauce over bottom of baking dish; top with 1 tortilla, ¼ cup cheese, then 1-½ cups meat mixture, spreading meat out evenly. Place another tortilla on top; top with ¼ cup cheese and 1 cup vegetables. Repeat layers.
Top with remaining tortilla, ¾ cup enchilada sauce, ½ cup tomatoes and 1 cup cheese.
Cover dish with foil; bake 30 minutes.
Remove foil; bake 10 minutes more or until bubbly. Let stand 10 minutes to cool.
Top with guacamole, serve.
Cherry Coffee Cake
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp. baking powder
- ½ tsp. salt
- ½ cup unsalted butter, melted
- ½ cup milk
- ½ tsp. vanilla extract
- 2 large eggs
- 21 ounces cherry pie filling*
- For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 Tbsp. milk
Preheat the oven to 325 degrees. Prepare a 9” x 13” baking dish with non-stick spray.
In a large bowl, combine the flour, sugar, baking powder, salt and butter. Mix with a fork until it’s crumbled. Set aside ½ cup of the crumbles.
In another bowl, mix together the milk, vanilla and eggs. Pour the liquid mixture into the large bowl of crumbles. Mix until well combined. Batter will be thick and lumpy.
Pour the batter into the baking dish and spread out with a spatula. Pour the cherry pie filling over the top and then spread the remaining crumbles on top.Bake for 45 minutes until a toothpick comes out clean. Cool for 10-15 minutes. Drizzle with glaze if desired. Serve warm or chilled.
*Try this recipe using ANY pie filling you like!
