Taco Casserole & Caramelitas
Taco Casserole
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can ( 16ozs) refried beans
1 cup ( 4 ozs) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake uncovered at 375 deg for 15-20 minutes or until heated through. Top with lettuce, tomatoes, and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Carmelitas
1 cup plus 1 Tbs all purpose flour, divided
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, melted
1 cu (6 ozs) semisweet chocolate chips
1 jar (12.25 ozs) caramel ice cream topping
1/2 cup chopped walnuts
In a bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2 inch baking pan. Bake at 350 deg for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can ( 16ozs) refried beans
1 cup ( 4 ozs) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce.
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8 inch square baking dish. In a bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake uncovered at 375 deg for 15-20 minutes or until heated through. Top with lettuce, tomatoes, and olives. Serve with sour cream and picante sauce. Yield: 4 servings.
Carmelitas
1 cup plus 1 Tbs all purpose flour, divided
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter or margarine, melted
1 cu (6 ozs) semisweet chocolate chips
1 jar (12.25 ozs) caramel ice cream topping
1/2 cup chopped walnuts
In a bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2 inch baking pan. Bake at 350 deg for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.
