Enchilada Casserole

Evelyn FitzgeraldFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 lbs lean hamburger1 medium onion, chopped1 (10 oz) can milk enchilada sauce1 can cream of chicken soup1 can cream of mushroom soup1/2 lb Velveeta® cheese, diced1 medium bag plain tortilla chips10 oz medium Cheddar cheese, grated Cook meat and onion together in large skillet. Drain … Continue reading Enchilada Casserole

Tamale Pie

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 can Hormel® turkey chili without beans1 can Green Giant® red beans3/4 cup Tostitos® salsa1/2 cup onion, choppedSeasonings (cumin, chili powder, cilantro, paprika, etc.)1 3/4 cup yellow cornmeal1 egg, well beaten2 1/3 cup cold water1 1/2 cup cubed fat-free Healthy Choice® cheese or Kraft® sliced Cheddar cheese Mix … Continue reading Tamale Pie

Slow-Cooked Chili

Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground beef2 (16 oz) cans kidney beans, rinsed and drained2 (14 1/2 oz) cans diced tomatoes, undrained1 (8 oz) can tomato sauce2 medium onions, chopped1 green pepper, chopped2 cloves garlic, minced2 Tbsp chili powder2 Tbsp salt (optional)1 tsp pepperCheddar cheese, shredded (optional) In a skillet, … Continue reading Slow-Cooked Chili

Tasty Taco Pie

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground turkey2 (8 oz) cans tomato sauce1 (1.25 oz) package taco seasoning mix1 (8 oz) can refrigerated quick crescent dinner rolls6 slices liteline cheese, chopped1 cup lettuce, shredded1/2 cup tomato, chopped1/4 cup jalapeno peppers, sliced (optional) Brown meat and drain. Stir in tomato sauce and seasoning … Continue reading Tasty Taco Pie

Tostada

Melissa BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-199 2 flour tortillas (6 inch diameter)1/2 cup pinto or red kidney beans, mashed1/4 tsp chili powder1 cup chicken or cooked ground turkey, shredded1 slice liteline cheese, chopped1/2 cup lettuce, shredded6 tomato slices4 Tbsp onion, chopped4 Tbsp bell pepper4 Tbsp bottled salsa Wrap tortillas in foil; heat in … Continue reading Tostada

Chicken Enchiladas

Shelley Grafton, Jo Ann Grafton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 pint sour cream1 can cream of mushroom soup1 can cream of chicken soup1 can Rotel® tomatoes1 stick oleoAbout 1 cup onion2 cup Cheddar cheese (mild or sharp)2 large cans deboned chickenFlour tortillas Cook onion in oleo; add chicken, soup, tomatoes, and sour … Continue reading Chicken Enchiladas