Tuesday, July 24, 2007

Mexican Casserole

I had a long day at work yesterday and then went for a 4 mile walk. Needless to say, I was really tired. I didn't want to go to a great effort for supper, but I wanted it to be good. I will have to confess that I used the Velveeta yet again. I had a Kraft Shells and Cheese mix and it had a recipe on the back that I embellished with the ingredients I had on hand. Was it particularly nutritious? Nope. Was it off the charts in sodium content? Probably. Was it easy and did it taste good? Most definitely, YES.

Mexican Casserole

1 ounce box Kraft Shells & Cheese
1 lb ground chuck, browned and drained
6 ounces cream cheese, softened
8 ounces sour cream
1 cup picante sauce ( I like mild Pace)
1 cup grated cheese (your favorite)

Prepare Shells and Cheese according to package directions. Pour into a 13x9 pyrex baking dish. Combine cream cheese, sour cream, and ground beef. Dollop onto the pasta and spread. Cover with picante sauce, then grated cheese. Sprinkle Fritos on top. Bake at 375 for about 15 minutes.

Cook pasta and drain. Add "cheese" and stir together thoroughly.

Combine sour cream, cream cheese, and beef and spread on top:
Then picante sauce:

Then cheese and fritos:

Bake about 15 minutes or until cheese is melted and bubbly:

It smells really good and tastes even better. It's also good left over. Okay, so no more Velveeta.


Amby said...

Mom, I don't even know what to say. I was taught that even if you work a 15 hour day then RUN a 40 mile triathalon you still go home and prepare a meal from SCRATCH for your family. There are no excuses in cooking.


Vickie said...

People change.