hosted by Laverne Diede & Rhonda Fitterer
The Best Mexican Beef Casserole
- 1 lb. lean ground beef
- 3/4 cup sour cream
- 1 medium onion, chopped
- 2 cans tomatoes with green chilies, drained
- 1 can kernel corn, drained
- 1/3 cup Mexican blend or taco cheese
- 1 can black beans, rinsed and drained
- sliced jalapeno peppers
- 8-12 corn tortillas
Preheat oven to 350 degrees. Brown beef and onions together for about 10-12 minutes; drain. Add corn, beans, tomatoes, and taco seasoning. Mix well, and simmer for 5 minutes. Spray 2 quart baking dish. Place half of tortillas in bottom. Spoon half of beef mixture on top, spread sour cream over beef. Layer last tortillas and beef mixture. Bake for 25 minutes. Remove from oven and sprinkle with cheese and add sliced jalapeno peppers. Bake for another 5 minutes or until cheese is melted. Let stand for 5 minutes and serve.
No-Bake Peanut Butter Bars
Filling:
- 2 sticks of butter, softened
- 1 cup chunky peanut butter
- 2 cups powdered sugar
- One 12 once box vanilla wafers
- One 12 once bag mini semisweet chocolate chips
Frosting:
- 2 cups semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup chopped peanuts
For the filling: Grease 9×13 inch pan. Using a stand mixer or an electric mixer, mix together the butter and chunky peanut butter until smooth, stir in sugar a cup at a time. Add the vanilla wafers to a food processor and process until they are in crumbs. Then add the crumbs and mini chocolate chips to the peanut butter mixture. Spread it evenly into the greased pan and set aside.
For the frosting: Melt the chocolate chips and creamy peanut butter in a microwave safe bowl, 1 – 2 minutes. Allow to cool a couple of minutes, then pour over the base. Spread the frosting out evenly and sprinkle with the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars.
