BAKED BURRITO

BAKED BURRITO

 

 

1 pound of ground beef

1 small onion, chopped

1 pack of taco seasoning

1 can refried beans

1 can cream of mushroom soup

1/2 cup sour cream

1 pack large flour tortillas

2 1/2 cups of shredded Mexican blend cheese

Preheat oven to 350 degrees.

In a large skillet, cook the ground beef and onion until the beef is no longer pink and drain. Add the taco seasoning and refried beans and heat through. In a separate bowl, blend the mushroom soup with the sour cream. Then spread half of the soup mixture in the bottom of a 9x13 baking dish. Add a layer of flour tortillas to the top of the soup mixture. Spread on a layer of the ground beef mixture and top with about a cup of cheese. Repeat all of these layers and top with the remaining cheese. Bake for about 25 minutes.

 

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Chicken and Rice Bake

Chicken and Rice Bake

 

* 2 cups water

* 2 cups instant white rice

* 12 oz cooked, chopped chicken

* 1 can (10 3/4 ounce) Cream of Chicken Soup

* 8 oz sour cream

* 1/2 (1oz) package dry Ranch dressing mix

* 1 cup shredded cheddar cheese

* 1/4 cup cooked, chopped bacon

* 1/2 cup chicken broth or water

 

Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed. In a large bowl, combine chicken, chicken soup, sour cream, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan. Bake for 20-25 minutes, until cheese is melted and bubbly.

 

 

 

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TEXAS SHEET CAKE COOKIES

TEXAS SHEET CAKE COOKIES

Cookies

* ½ cup butter, room temperature

* ⅓ cup granulated sugar

* 1 egg

* 1 tsp vanilla

* 1 tsp baking powder

* ½ tsp salt

* 1⅓ cup flour

* ½ cup semi-sweet chocolate chips, melted

Icing

* ½ cup butter

* 2 Tbsp cocoa powder

* 3 Tbsp milk

* 2½ cups powdered sugar

 

Cookies

1. Preheat oven to 350°

2. Line baking sheet with parchment or silicone mat, set aside.

3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.

4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.

5. Turn mixer to low and slowly add in flour. Dough will be thick.

6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.

7. Mix melted chocolate directly into cookie dough until evenly mixed.

8. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!

9. Transfer to a wire rack to cool.

Icing

1. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.

2. Pour icing over cookies and allow icing to set before serving.

 

NOTES

store at room temperature for up to 3 days.

 

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

 

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