4 medium potatoes, with peel
2 Tablespoons butter
2 1/2 Tablespoons taco seasoning
1/2 pound lean ground beef
1/4 cup chopped onion
1 cups salsa
1/2 cup chopped peppers (red, green or yellow)
1 cup grated Monterey Jack cheese
Cut potatoes into bite-size pieces and place in greased casserole dish. Melt butter...stir in taco seasoning. Pour over the potatoes and stir to coat well. Bake uncovered at 425 degrees Fahrenheit for 40 minutes.
Stir...bake 10 minutes longer. Brown and crumble beef; add onion and cook until soft...then drain. Stir in salsa and chopped peppers.
Pour over potatoes. Top with grated cheese. Bake uncovered for 10 minutes. Serve with additional salsa and sour cream.
Showing posts with label peppers. Show all posts
Showing posts with label peppers. Show all posts
Tuesday, June 22, 2010
Friday, October 23, 2009
Baked Chicken with Cream Cheese Vegetable Topping
4 bone-in skinless chicken breasts
1 tablespoon cooking oil
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 carrot, grated
1 small zucchini, diced
8 ounces cream cheese, at room temperature
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp dried whole dill weed
Heat the oven to 425 degrees F. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.
Add the onions,carrot and zucchini cook 2 minutes longer, drain. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.
Sprinkle the chicken breasts with the remaining salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese.
Bake the chicken until just done. It's probably not a bad idea to save time by precooking the chicken in the microwave.
1 tablespoon cooking oil
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 carrot, grated
1 small zucchini, diced
8 ounces cream cheese, at room temperature
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp dried whole dill weed
Heat the oven to 425 degrees F. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.
Add the onions,carrot and zucchini cook 2 minutes longer, drain. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.
Sprinkle the chicken breasts with the remaining salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese.
Bake the chicken until just done. It's probably not a bad idea to save time by precooking the chicken in the microwave.
Thursday, September 10, 2009
Mom's Pasta Salad
2 cups shell macaroni (any shape)
1/8 cup green pepper, finely chopped
1/2 cup finely chopped broccoli
1/2 cup sugar
1/3 cup ketchup
1 tsp salt
1/8 cup finely chopped green onion
1/2 cup cauliflower, finely chopped
1 tsp paprika
1/2 cup salad oil
1/4 cup vinegar
1/4 tsp pepper, finely chopped
Cook macaroni; let cool. When cooled, add sauce mixture and finely chopped vegetables.
1/8 cup green pepper, finely chopped
1/2 cup finely chopped broccoli
1/2 cup sugar
1/3 cup ketchup
1 tsp salt
1/8 cup finely chopped green onion
1/2 cup cauliflower, finely chopped
1 tsp paprika
1/2 cup salad oil
1/4 cup vinegar
1/4 tsp pepper, finely chopped
Cook macaroni; let cool. When cooled, add sauce mixture and finely chopped vegetables.
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