Favorite Recipes

Ok--I've gotten a couple of recipe exchange emails and even a blog challenge for favorite recipes in the past week or so. I know I'm not playing exactly by the rules, but here's what I have time and energy to do. Fortunately, they're already typed up b/c I've already shared them with quite a few of you--they really are our faves :) So here goes:

Mexican Lasagna

1.5 lbs. lean ground beef
1 pkg. (1.25 oz.) Lawry's Taco Seasoning Mix
1 tsp. Lawry's Seasoned Salt
1 cup diced tomatoes, fresh or canned (I normally use a can of RoTel--Chili-fixin' if I can find it; otherwise reg. RoTel)
1 can (15 oz.) tomato sauce and 1 can (4oz.) diced green chiles (I don't put in the green chiles)
1 cup ricotta cheese
2 eggs, beaten
10 corn tortillas
2.5 cups (10 oz.) grated Monterey Jack Cheese

In large skillet, brown ground beef, stirring until cooked through; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In small bowl, combine ricotta cheese and eggs. In bottom of 13x9x2 inch baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated Monterey Jack cheese. Repeat layering, ending with grated cheese. Bake, uncovered, in 350 degree oven 20-30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares.

Becca's Chicken and Rice

Ingredients:
1 can cream of mushroom soup, 1 c. uncooked rice, 1 stick of butter, 1 lb. of chicken breasts, 1 packet of Lipton's Onion soup mix, 2 cups water, salt & pepper to taste.

Directions:
In a 9x13 baking dish, melt butter. Salt and Pepper the uncooked chicken and place in dish. Pour soup of top of chicken and then sprinkle soup mix on top of that. pour dry rice evenly over all of it and then add the water. Seal with foil. Bake at 325 for 1 hour.

Quick Fix Beef Burrito Skillet

1 lb. lean ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1 can (19 oz.) kidney beans, drained, rinsed

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup water

4 flour tortillas (6 inch), cut into 1-1/2-inch squares

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1/3 cup chopped green onions (about 1 large)

BROWN meat in large nonstick skillet on medium-high heat; drain. ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min. STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Gooey Butter Cake

1 Duncan Hines cake mix (we've decided red velvet and dark chocolate are our favorites)
1 stick melted butter
1 egg

Mix together until form a ball--spread in 13x9 ungreased pan

In same mixing bowl beat:
8 oz cream cheese (I've even used the Neufchatel cheese--an alternative to cream cheese)
2 eggs
1 stick melted butter
1 tsp vanilla
3 3/4 cups (16 oz box) powdered sugar

Spread on top of other mixture. Bake at 350 degrees for 45-47 minutes--middle will still move.