Mexican Trash

This recipe is a definite keeper for our family.  I saw it come across Facebook from Pinterest. I'm not sure who originally posted it, but we're thankful she did.  I was proud of myself for actually paying attention to the direction and really "following" a recipe! That doesn't happen often. I dump everything together and read later that I wasn't supposed to!  Of course, with this one, it would have been okay, anyway.  

Mexican Trash

1 large bag Nacho Doritos, crushed
4 cups shredded chicken (I bake chicken tenderloins in the oven for about an hour, covered. Allow to cool for 15 minutes or so, then they easily fall apart.)
6 cups shredded cheddar cheese
2 cans cream of chicken soup
2 can Rotel tomatoes (diced tomatoes and green chilies)
1 cup sour cream
1 cup milk
1 package taco seasoning (or to taste)

Preheat oven to 350. Spray a 9 x 13 casserole dish with nonstick spray. 

In large mixing bowl, mix together all ingredients EXCEPT Doritos. Layer half of the Doritos on the bottom of the casserole dish.  

Spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 45 minutes.

Recipe may be halved and put into 2 quart baking dish and baked for 35 minutes.

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Vegetable Casserole

Posted by Lori:
This is one of my Grandma Sibyl's recipes. I remember her serving it for every holiday dinner at her house. I always really liked it, although I don't think I had any idea what was in it at the time, or I might not have eaten it!

I am going to give you her original recipe, followed by the recipe with my own adaptations. By looking at the ingredients and directions, you may prefer one over the other, according to your taste preferences. My recipe is also doubled, since I always cook BIG!

GRANDMA'S VEGETABLE CASSEROLE
1 can whole kernel corn, drained
1 can French-style green beans, drained
1/2 cup celery, chopped
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1/2 cup sour cream
1 can celery soup
1 cup grated cheddar cheese
Cheese nips

Mix together and pour in 9 x 9 dish. Cover with crushed cheese nips. Melt 1/2 stick oleo and pour over nips. Bake at 350 degrees until bubbles, about 30 minutes.

VEGETABLE CASSEROLE
2 cans whole kernel corn, drained
2 cans French-style green beans, drained
1 - 4 oz. can chopped green chilies
1 - 8 oz. carton sour cream
1 small onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup (I've used all cream of mushroom soup, too)
2 cups grated cheddar cheese
Cheese flavored crackers, crushed (ex. Cheez-Its, Goldfish, etc.)
2 sticks butter or margarine

In small skillet, cook chopped onion and 1 stick butter or margarine until onions are translucent. In large bowl, combine corn, green beans, chilies, sour cream, soups, and cheese. Mix in cooked onions. Pour ingredients into 9 x 13 casserole dish. Top with crushed crackers. Melt remaining stick of butter and pour over crackers. Bake 45 minutes (or until bubbling) at 350 degrees.

If you are making it ahead of time, refrigerate casserole until needed. Add crackers and melted butter or margarine just before baking.

I take this casserole to church potluck dinners and serve at Thanksgiving dinner with my husband's family. It always makes me think of Grandma!
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Corn Casserole

Posted by Lori:

I made this Corn Casserole last week.  It was supposed to go along with our meal, but I got it started late and ended up not having it ready until we were done.  So.......not everyone tried it, but those of us who did, thought it was great!  I look forward to making it again soon!

Corn Casserole

1 stick butter
1 (17 oz.) can whole kernel corn, undrained
1 (16 1/2 oz.) can cream style corn, undrained
1 (8 oz.) container sour cream
1 (8 1/2 oz.) box Jiffy cornbread mix
1 c. cheese, grated

Melt butter in a pan. Add whole kernel corn, cream style corn, sour cream, and cornbread mix. Stir until blended. Place in baking dish that has been sprayed with a non-stick vegetable spray. Bake at 350 degrees for 15 minutes. Add grated cheese to top and bake for 30 additional minutes.

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Sibyl's Mexican Dish

Posted by Donna:

I grew up eating this mexican casserole. I still like it---it's quick and easy to assemble; but very good as well. Mexican food is probably my husband's favorite food. When we go out to eat, we take turns choosing where to go. I always choose Olive Garden or Cracker Barrel, and he always chooses Mexican food. Right now, I owe him two visits to a Mexican Restaurant---unless I connive and fix this at home a couple of times---then I could "have my way" when we go out to eat again. That sounds like a great idea to me!!!!!

Mexican Dish

2 lbs. hamburger meat

1 can cream of chicken soup

1 can mushroom soup

1 can mild enchilada soup

1 can chopped green chilies (mild)

1 small onion (chopped)

1-1/2 cups grated sharp cheddar cheese

Brown hamburger and onions. Add all other ingredients. Simmer until well heated and pour over crushed or broken pieces of average size pkg. of doritos. Put grated cheese on top and bake at 350 degrees until cheese is melted.

I really do like Mexican Food, but I'm very picky about it. I don't like it greasy or too spicy. I've gotten to where I prefer to make it and eat it at home. Two of my favorites were Casa Bonita in Oklahoma City and Zapata's in Lawton. Of course, they've gone by the wayside and no longer exist. I'm still searching for a "favorite."

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Tuna Casserole

Posted by Donna:

I think I mentioned in an earlier post that when my husband is gone, I'll fix myself salmon patties. Tuna casserole is the other thing I have to make, as well, when he's gone. He loves catfish, but salmon patties and tuna don't quite compare as far as he's concerned. I never tire of the taste of this casserole. It always seems to "hit the spot."

Tuna Casserole

1 large pkg. flaked tuna, packed in water
1 can cream of chicken soup
1/3 cup milk
1 cup shredded cheddar cheese
salt and pepper to taste
1 cup crushed potato chips
About 3 cups macaroni, boiled and drained

Mix all the ingredients together. Top with a few more crushed potato chips. Bake at 350 degrees about 20 to 25 minutes.

This is such a quick meal. Kids seem to enjoy it as well---probably because of the chips and cheese.



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Mexican Casserole

Posted by Donna:

A few weeks ago, I was in Lubbock for our grandson's program at school. While there, Kimberly made this casserole. It came out of the recipe book that our grandchildren's school published. It has a lot of very good recipes that were submitted by teachers, parents, and grandparents. I really liked the flavor of this recipe. I kept waiting for Kimberly to post it; but since she didn't, I decided to. I fixed this for Larry and me this past week. I think I like it even better warmed up. The original recipe calls for 2 lbs. of ground beef; but, like Kimberly, I used chicken instead. Of course, Larry's first comment was that it was good, but it would have been better if I had used ground beef. Isn't that just like a man????

4 chicken breasts (boiled and shredded)

1 medium onion, chopped

1 (4 oz..) can chopped green chiles

1 can cream of mushroom soup

2 (4 oz.) cans taco sauce

1 (10 oz.) can enchilada sauce

1 can ranch-style beans

1 (16 oz.) pkg. grated sharp cheddar cheese

1 dozen corn tortillas

Heat oven to 375 degrees. Brown the onion and green chiles in a large skillet. Add the soup, taco sauce, enchilada sauce, and beans. Simmer for about 10 minutes. In a lightly greased 13 x 9 casserole dish, layer the tortillas, chicken mixture, and cheese. Repeat layers. Bake for 30 to 45 minutes. I only had to bake mine for 30 minutes.

Instead of the tortillas, 1 pkg. of Doritos can be used.

The original recipe suggested serving it with cornbread and picante sauce. And of course, I always have to have a side of guacamole.

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Mexican Casserole

Posted by Kimberly:

I like Mexican food, but with the exception of the chicken fajitas at Pappasito's (the best ever Mexican food restaurant located in major Texas cities), I prefer to eat Mexican food that is homemade. This Mexican casserole is a super easy dish that we have quite often at our house. In fact, we had it last night and then the leftovers again tonight. It makes your meat go further and makes a bunch! Gotta love that!!!

Mexican Casserole

2 lbs. ground beef
1 medium onion, chopped
1 (4 oz.) can chopped green chilies
1 can cream of mushroom soup
1 (8 oz.) jar taco sauce
1 (10 oz.) can enchilada sauce (I actually use a little more than this)
1 can ranch-style beans
1 (16 oz.) pkg. grated cheddar cheese (I use A LOT more than this!)
1 pkg. Doritos or 1 dozen corn tortillas (I use corn tortillas)

Brown beef and onion in a large skillet. Add green chilies, soup, taco sauce, enchilada sauce, and beans. Simmer for 10-15 minutes. In a lightly greased 9x13 casserole dish, layer half of the chips or tortillas, half of the beef mixture, and half of the cheese. Repeat layers. Bake for 30 minutes at 375 degrees.

I substitute chicken for the beef, which I did last night. I just boil 4 chicken breasts and then shred them. I do this to avoid eating too much beef during a week. I'm sure my husband prefers it with the beef (what man wouldn't?), but I like it just as well either way.

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