Menu Plan Monthly ~ February Menu

Here is my Monthly Menu Plan for February. I added a new feature to Mommy's Kitchen. Click on the Menu Plan Monthly Icon above and you can read all about it.

February Menu

Chicken Alfredo & French Bread
Pizza Sammies
Breakfast Night (Biscuits & Sausage Gravy), Eggs
BBQ Pork Chops, Baked Potatoes & Corn
Spaghetti & Texas Toast
No Peek Beef Tip’s w/Pasta, Broccoli w/ Cheese Sauce
Vegetable/Pork Lo mien & Egg rolls
Bobby’s Goulash & Rolls (Paula Deen)
Tyson Chicken Tenders, Mac & Cheese & Fruit
Beef & Been Burritos & Spanish Rice
Fried Pork Chops, Potato Pancakes & Applesauce
Bulgogi (Korean BBQ), Rice & Green Beans
Deep Dish Pizza Bake & Salad
Taco Salad
Cheeseburger Soup & Yeast Rolls
Chicken Spaghetti
Salisbury Steak & Gravy, Mashed Potatoes & Corn
Beer in the Rear Chicken (Paula Deen)
Scalloped Potatoes & Ham (leftover baked ham)
Italian Beef Sandwiches on Hoagies (Gooseberry Patch)
Ground Beef Stroganoff & Rice
Spaghetti O’s Casserole
Baked Ham & Cheesy A gratin Potatoes
Stuffed Green Peppers


Desserts
Mexican Cheesecake
Cocoa Caramel Cake (Trisha Yearwood)
Strawberry Cream Cheese Cake Balls
Red Velvet Cupcakes

I try and make at least one dessert a week throughout the month.

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Blueberry Sour Cream Scones & A Snow Day

Or shall I say a Ice Day! Snow Days in some parts of Texas are pretty scarce, I mean they do happen but are few and far in between. So when our schools are shut down it is usually due to freezing rain and sleet making it Icy on the roads and to dangerous to drive. Yesterday being one of those day. We had freezing rain the night before so when it finally stopped everything froze up. Bad for drivers, but great for the kids the anticipation of a SNOW DAY!!! my kids watched the news all night hoping they would shut school down and indeed they did. I have some pictures of the ice in the trees and icicles it was a chilly 27 degrees by morning.

Everyone stayed in Pj's most of the day and did nothing but be lazy. I decided to make some Blueberry Sour Cream Scones. I had blueberries in the freezer that needed to be used from blueberry picking. I had seen a recipe for Simple Scones at All Recipes.com. I have been wanting to try this paticular recipe for awhile. This recipe is so versatile, you can add just about anything dried cranberries, raisins or chocolate chips. The original recipe is for plain simple scones, but I wanted blueberry. They turned out so good. Soft in the middle and they were not crumbly at all. I think next time I will use chocolate chips for the kids.

Lot's of ice in the tree's

and icicles hanging from the roof.

These are the ingredients you will need: All purpose Flour, Sugar, Salt, Baking Powder, Baking Soda, Blueberries (Fresh or Frozen), Butter, Half & Half, Sour Cream and One Egg.



In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.



Grate butter into flour mixture on the large holes of a box grater.


Just like this. Use your fingers to work in butter (mixture should resemble coarse meal),


in a small bowl add the egg


whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.


Add the blueberries, I toss mine in a bit of flour before adding.


Mix gently and use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)


Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.


Use a sharp knife to cut into 8 triangles; I cut mine into 6. But after they baked i should of done 8 some were a bit big.


place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. I brushed mine with a little half and half and sprinkled sugar on top.

Bake until golden, about 15 to 17 minutes.


Cool for 5 minutes and serve warm or at room temperature.



Um they look so good inside. I added a glaze on top of my scones. I mixed a little powder sugar, milk, butter and lemon juice together and drizzled it on top.

Blueberry Sour Cream Scones

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg
1/2 - 1 cup fresh blueberries

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add the blueberries, I toss mine in a bit of flour before adding. Mix gently and use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Chocolate Chip Scones
Follow recipe for blueberry scones. Substitute chocolate chips for blueberries.

Cranberry-Orange Scones
Follow the recipe for Blueberry Scones omitting blueberries and adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the blueberries.


Print this recipe

~ Tina ~

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My Entries for The Ultimate Superbowl Party Recipe Smackdown

It's Superbowl time or at least it is right around the corner. All the guys look forward to the actual game, but what i like most about the Superbowl is all that food that will be served at the Superbowl Parties. I get so excited just trying to decide on what to make and what to bring, so really it's all about the food for me. For today's post I am blogging about my three entries that I have submitted for The Ultimate Super Bowl Party Recipe Smackdown hosted by Lori at The Recipe Girl. Bloggers can submit up to three Super Bowl recipe favorites, and the winner will receive a $250 gift card to Sam's Club, and who cant use that. For more information on the contest click on the link above to the Ultimate Super Bowl Party Recipe Smackdown. These are the three entries I am submitting to the contest.

My First Entry will be for Texas Jalapeno Poppers, the perfect appetizer. All that cheesy goodness stuffed inside a jalapeno pepper then breaded and deep fried. What could be better, serve them all by themselves or dip them in ranch dressing either way you cant go wrong. Instead of purchasing them at your favorite restaurant why not make them yourself. With this recipe you can have hot homemade jalapeno poppers in no time. Just click on the link above for the full recipe.

While the guys are watching the game more than likely it will be beer for them. But lets not leave out the girls, why not make homemade lattes! So for my Second Entry I am posting the recipe for the Copy Cat Version of Starbucks White Chocolate Mocha. This just happens to be my all time favorite Starbucks drink. This version is so much cheaper on the pocket book and taste almost exact to the real deal. This recipe is easy to double or triple for a crowd. Instead of making individual servings you can use your crock pot and make a large enough batch for all the girls at the party. Prepare the milk mixture in a double boiler and then place it in a covered crock pot on the warm setting. Make a pot of Strong Coffee or Espresso and place it next to the crock pot along with the whipping cream, cinnamon or white chocolate shavings. Then your guests can make their own White Chocolate Mocha's. Just click on the link above for the full recipe. You wont be disappointed.

I am entering So papilla Cheesecake as my Third and Final Entry. Because everyone has to have a great desesert to finish off the evening. I mean after all that great finger food that all of us will be eating we need something sweet to top it all off and really hit the spot. So papilla Cheesecake is the perfect recipe, it really does taste just like a So papilla. Dont take my word for it click on the link above and make one yourself. You will be glad you did.

~ Tina ~

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California Sushi Rolls ~ Make Them Yourself "It's Easier Than You Think"

I have a L♥VE for California Sushi Rolls like no other. I could eat them all by myself until I pop!!! I have been meaning to post this recipe for awhile. I prepared these California Rolls on New Years Eve. I wanted to surprise my friend, needless to say we cleaned the platter and did not leave one roll by nights end. Making Sushi at home is so much easier than you think. I got so tired of buying my California rolls at my local Tom Thumb. They are kind of pricey, $6.99 for usually 6-9 rolls. Hmm not enough for me plus I am to cheap to pay that for just a few of them. I saw a friend make California rolls and I was hooked. Once you have your Rice Paddle, Bamboo Rolling Mat and Rice Vinegar your good to go. I can purchase all the ingredients to make about 50-60 California Sushi Rolls for around $12.00. (after purchasing the kit) You can purchase a sushi kit at any local Asian store. I got mine brand new off EBay for $8 shipped. Joyce Chen Sushi Kit. They always have them up for auction, use the link i have posted or just do a search for Joyce Chen Sushi Kit.

Once you have your kit it is hardly next to nothing each time you want to make Sushi Rolls. You have to make sure to use Japanese Rice in sushi making. It is a small - medium grained rice and gets sticky when it is cooked. Long-grained American rice will not work because it is drier and doesn't stick together. I had a hard time finding a small enough bag of Sushi Rice. I use Watermaid Medium Grain Rice. I purchased mine at Walmart for $1.12 for a one pound bag, which is perfect to make about 50 California rolls. It is almost exact to sushi rice and so much cheaper. I have never had a problem using Watermaid rice it is a medium grain rice and is almost exact to sushi rice. Then you cut up and prepare your filling and that its, so much cheaper than buying them already prepared. Once you make them just one time by yourself I guarantee you will be hooked, just like I was. Now when I am i the mood for some sushi I just purchase my ingredients and off I go. Here is step by step directions so you to can prepare California Sushi Rolls at home.

These are the ingredients you will need: Sushi Rice or small or medium grain rice, Rice Paddle, Bamboo Rolling Mat, Nori Wrappers, Salt, Sugar, Rice Vinegar, Cucumbers, Avocados and Leg Style Crab Meat (I use imitation) and clear plastic wrap not pictured because i can never figure it out and get the sushi rolled properly with the clear wrap. But some people prefer to use it. I just make sure my bamboo mat is cleaned and air dried thoroughly after I make my sushi.


Sushi rice takes a little over an hour to prepare, so plan accordingly. Use a minimum of 2 cups of rice to equal parts of water. Place the rice in a bowl and


wash the rice with water, rubbing the grains gently between the hands to remove excess starch. Drain and repeat until the water comes out clear. It takes about 3-4 times of rinsing. If you have starchy deposits on the rice it will result in a gummy rice and you will have a improper absorption of the vinegar seasoning. Soak the rice in water until the rice looks milky white in color about 15-20 minutes.


it will look just like this, drain the rice in a colander and set aside to dry for about 15 minutes.


choose a heavy saucepan with a snug fitting lid. (4 cup capacity) Place the 2 cups rice in the pot and add 2 cups water. Cover and cook on medium heat until boiling. Stir gently with rice paddle removing any excess rice grains that stick to the the sides of the pot.


Once it comes to a boil turn the heat down to med/low cover and simmer until almost all the water is absorbed about 5-8 minutes.

Then turn the heat to low, do not remove the lid and steam the rice for about 15-20 minutes. Until all the water is absorbed and the rice is cooked. Turn off the heat and allow the rice to set, this takes about 10 minutes.
(this will yield about 3 3/4 cups cooked sushi rice)

While the sushi rice is setting you can prepare the sushi - su (the rice seasoning). This is what gives sushi rice its delicate, tart-sweet flavor. You can purchase rice vinegar in the salad dressing isle by regular vinegar or in the Asian section of your grocery store. I have found it is much cheaper in the regular vinegar section for some reason. I got mine for about $2.39. To make the rice seasoning add:

4 1/2 tablespoons rice vinegar
4 teaspoons sugar
2 teaspoons salt

in a non reactive bowl, mix the above ingredients together until dissolved and set aside. You will need to prepare a separate bowl of solution for you hands and tools. A solution of 1 part rice vinegar to 3 parts of water this is used to moisten hands and to moisten the knife to cut the sushi. (abut 1/2 cup rice vinegar to 1 1/2 cups water)

OK now you want to mix the rice solution into the rice. This is an important step to have successful sushi. For proper absorption the rice seasoning needs to be mixed into hot rice. This should be done gently so you do not mush the grains of rice. Then the rice must be quickly cooled down to room temperature to acquire the beautiful glossy sheen and chewy texture made by sushi rice. Start by loosening the cooked rice from the pot into a large bowl. pry the rice away from the sides using the rice paddle dumping the rice into the bowl.

Moisten the rice paddle with the vinegar solution you made for the utensils not the rice seasoning. Do not add any rice that has stuck to the bottom of the pan, you don't want burned or hard rice. Gently run the paddle through the rice while adding the sushi - su (rice seasoning) at the same time. Gently Fold the rice seasoning into the rice using the rice paddle.

Keep folding and mixing the rice gently to incorporate the seasoning and to start to cool down the rice. This usually takes a helper to fan a magazine as you mix the rice. I don't usually have a helper since everyone in my house except me hates sushi LOL so i end up doing this part by myself at times. I just blow on the rice or use one hand to gently fold and one hand to fan the rice with a magazine. Cooling the rice gives it the nice glossy sheen. It will take about 10 minutes to cool the rice to room temperature. If the rice it to warm it is to hard to handle.

(DO NOT PUT THE RICE IN THE REFRIGERATOR THIS WILL GIVE YOU HARD RICE, REMEMBER IT NEEDS TO COOL TO ROOM TEMPERATURE, JUST BE PATIENT)

Now you are ready to start rolling the sushi Ü. Have ready your rolling mat, rice paddle, vinegar solution for your knife to cut the sushi and for your hands. And lastly your filling for you sushi. ( I use Imitations Crab Style Leg Meat, Cucumbers and Avocados)

Make sure they are all sliced and ready to go before you start to roll your sushi.

OK this is where one of my handy helpers comes into the process. My oldest is taking the pictures for me to show you how to assemble, roll and cut your sushi. Thank you Travis!!!! Lets start, place one sheet of Nori on the counter (shiny side down) with the widest side closest to you at the edge of your mat. You can lay a piece of plastic wrap down first before you lay down your Nori wrapper. Me I can never get that part right it slides around to much for me and i cannot properly roll the sushi, so I chose not to use plastic wrap. It's your preference. Take about 1/2 cup of seasoned rice and with your moistened hands, place the rice on the Nori wrapper and with your fingers or the rice paddle moistened with seasoning water spread out the rice evenly onto the sheet of Nori to about 1/4 inch thickness. Cover the Nori sheet leaving about 1/2 inch to 1 inch uncovered. I went a bit far on mine in the above picture, so if you went to close to the edge just take some rice off. You need room to seal you sushi roll.

Now it is time to add your filling. Place the filling in the middle of the Nori wrapper. Travis took the picture to fast, so the placement of my filling needs to be up in the middle more. You will be rolling the sushi Away From You.

Now holding the core ingredients firmly in place roll part of the Nori over the ingredients. Now using your thumbs slowly turn up the edges of the mat closest to you to enclose the sushi roll and filling.

then raise the end of the mat slightly so you don't roll the mat into the sushi roll, and continue to roll. Make sure to hold back the filling as you roll your sushi roll

until all the Nori wrapper is rolled up. I dab a bit of the seasoning water from the tools we prepared earlier on the open end of the Nori wrapper to seal the sushi roll. Before unrolling squeeze the roll gently while the rolling mat is still on the sushi roll.

Unroll your mat and Tada!!!!!!!!!!!! you have a sushi roll. This is my favorite part I am usually beside myself waiting to get the first bite. Place your sushi roll on a separate plate or on the counter to the side to let set for a couple minutes before slicing.

Um I have three rolls ready to be sliced.


Lightly moisten the knife blade with the separate vinegar solution we made earlier for your hands and the knife. This will keep the sushi rice from sticking to the knife while you slice it. Slice the roll into 6 even pieces. Use straight firm cuts. I find that the ends are not as pretty for presentation so I just cut the ends and eat them as i go along LOL I do this cause i can hardly wait to dive in and eat them. Place the sushi slices on a pretty platter with the core ingredients visible. Serve with pickled ginger, Wasabi and soy sauce for dipping. I do not like the Wasabi.

Look how pretty

California Sushi Rolls

Equipment Needed:
Bamboo sushi-roll mat
Clean cutting board
Sushi knife or very sharp knife
Wooden spoon or wood or plastic rice paddle for spreading rice
Plastic wrap (optional)

Ingredients:

1 - 10 Count Package Sushi Nori (seaweed sheets)
2 - cups Sushi Rice
(I use watermaid medium grain rice $1.12 for a 16 oz bag at Walmart)
2 - cups water
Cucumbers - sliced thinly
1 - 8oz package Crab Classics Imitation Crab (leg style), sliced
2 - Avacados - sliced
Carrots - sliced thinly (optional)

Sushi Su- Sushi Rice Seasoning

4 1/2 Tablespoons rice vinegar
4 - teaspoons sugar
2 - teaspoons salt

Garnish :
Soy sauce, Wasabi (optional), pickled ginger

Sushi Rice takes a little over an hour to prepare, so plan accordingly. Use a minimum of 2 cups of rice to equal parts of water. Place the rice in a bowl and wash the rice with water, rubbing the grains gently between the hands to remove excess starch. Drain and repeat until the water comes out clear. It takes about 3-4 times of rinsing. If you have starchy deposits on the rice it will result in a gummy rice and you will have a improper absorption of the vinegar seasoning. Soak the rice in water until the rice looks milky white in color about 15-20 minutes. Drain the rice in a colander and set aside to dry for about 15 minutes. Choose a heavy saucepan with a snug fitting lid. (4 cup capacity) Place the 2 cups rice in the pot and add 2 cups water. Cover and cook on medium heat until boiling. Stir gently with rice paddle removing any excess rice grains that stick to the the sides of the pot. Once it comes to a boil turn the heat down to med/low cover and simmer until almost all the water is absorbed about 5-8 minutes. Then turn the heat to low, do not remove the lid and steam the rice for about 15-20 minutes. Until all the water is absorbed and the rice is cooked. Turn off the heat and allow the rice to set, this takes about 10 minutes. (this will yield about 3 3/4 cups cooked sushi rice).

While the sushi rice is setting you can prepare the sushi - su (the rice seasoning). This is what gives sushi rice its delicate, tart-sweet flavor. To make the rice seasoning add 4 1/2 tablespoons rice vinegar, 4 teaspoons sugar, 2 teaspoons salt in a non reactive bowl, mix the above ingredients together until dissolved and set aside. You will need to prepare a separate bowl of solution for you hands and tools. A solution of 1 part rice vinegar to 3 parts of water this is used to moisten hands and to moisten the knife to cut the sushi. (abut 1/2 cup rice vinegar to 1 1/2 cups water). OK now you want to mix the rice solution into the rice. This is an important step to have successful sushi. For proper absorption the rice seasoning needs to be mixed into hot rice. This should be done gently so you do not mush the grains of rice. Then the rice must be quickly cooled down to room temperature to acquire the beautiful glossy sheen and chewy texture made by sushi rice. Start by loosening the cooked rice from the pot into a large bowl. Pry the rice away from the sides using the rice paddle dumping the rice into the bowl. Moisten the rice paddle with the vinegar solution you made for the utensils not the rice seasoning. Do not add any rice that has stuck to the bottom of the pan, you don't want burned or hard rice. Gently run the paddle through the rice while adding the sushi - su (rice seasoning) at the same time. Gently Fold the rice seasoning into the rice using the rice paddle. Keep folding and mixing the rice gently to incorporate the seasoning and to start to cool down the rice. This usually takes a helper to fan a magazine as you mix the rice. I don't usually have a helper since everyone in my house except me hates sushi LOL so i end up doing this part by myself at times. I just blow on the rice or use one hand to gently fold and one hand to fan the rice with a magazine. Cooling the rice gives it the nice glossy sheen. It will take about 10 minutes to cool the rice to room temperature. If the rice it to warm it is to hard to handle.

(DO NOT PUT THE RICE IN THE REFRIGERATOR THIS WILL GIVE YOU HARD RICE, REMEMBER IT NEEDS TO COOL TO ROOM TEMPERATURE, JUST BE PATIENT)

Now you are ready to start rolling the sushi. Have ready your rolling mat, rice paddle, vinegar solution for your knife to cut the sushi and for your hand. And lastly your filling for you sushi. ( I use Imitations Crab Style Leg Meat, Cucumbers and Avocados). Make sure they are all sliced and ready to go before you start to roll your sushi. Lets start, place one sheet of Nori on the counter (shiny side down) with the widest side closest to yo at the edge of your mat. You can lay a piece of plastic wrap down first before you lay down your Nori wrapper. Me I can never get that part right it slides around to much for me and i cannot properly roll the sushi, so I chose not to use plastic wrap. It's your preference. Take about 1/2 cup of seasoned rice and with your moistened hands, place the rice on the Nori wrapper and with your fingers or the rice paddle moistened with seasoning water spread out the rice evenly onto the sheet of Nori to about 1/4 inch thickness. Cover the Nori sheet leaving about 1/2 inch to 1 inch uncovered. I went a bit far on mine in the above picture, so if you went to close to the edge just take some rice off. You need room to seal you sushi roll.

Now it is time to add your filling. Place the filling end to end in the middle of the Nori wrapper. Travis took the picture to fast, so the placement of my filling needs to be up in the middle more. You will be rolling the sushi Away From You. Now holding the core ingredients firmly in place roll part of the Nori over the ingredients. Now using your thumbs slowly turn up the edges of the mat closest to you to enclose the sushi roll and filling. then raise the end of the mat slightly so you don't roll the mat into the sushi roll, and continue to roll. Make sure to hold back the filling as you roll your sushi keep rolling until all the Nori wrapper is rolled up. I dab a bit of the seasoning water from the tools we prepared earlier on the open end of the Nori wrapper to seal the sushi roll. Before unrolling squeeze the roll gently while the rolling mat is still on the sushi roll. Unroll your mat and Tada!!!!!!!!!!!! you have a sushi roll. This is my favorite part I am usually beside myself waiting to get the first bite. Place your sushi roll on a separate plate or on the counter to the side to let set for a couple minutes.

Lightly moisten the knife blade with the separate vinegar solution we make earlier for your hands and the knife. This will keep the sushi rice from sticking to the knife while you slice it. Slice the roll into 6 even pieces. Use straight firm cuts. I find that the ends are not as pretty for presentation so I just cut the ends and eat them as i go along LOL I do this cause i can hardly wait to dive in and eat them. Place the sushi slices on a pretty platter with the core ingredients visible. Serve with pickled ginger, Wasabi and soy sauce for dipping. I do not paticularly like the Wasabi.

Whew this is the longest recipe post I think I have made. Sorry but I wanted to make sure to get all the steps.

Print this recipe

~ Tina ~

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Frozen Burrito Casserole in a Flash

I tried my hand at a new recipe Frozen Burrito Casserole. This recipe utilizes prepackaged frozen burritos a few canned goods and cheese, making this dish a easy weeknight meal. We just happened to have a package of frozen burritos in the freezer. I like to keep them on hand for a quick lunch or snack. We usually just bake them in the oven and top with salsa and cheese. I saw this recipe online and thought is sounded kind of interesting. What a neat way to use frozen burritos!!! My family thought it turned out really good. I am still going to experiment a bit with the sauce. Wolf brand chili and red sauce is what i use to make cheese enchiladas, but I might try something different next time. Maybe some chili beans and red sauce or just chili beans instead.

I also thought about baking the burritos a bit before adding them to the casserole, just to ensure doneness and to add a little bit of crispness to the burritos. All in all I think it turned out pretty good. I served this dish with homemade Spanish Rice and garnished the casserole with black olives, sour cream and onions on my plate. Use whatever garnish you like.

For more easy recipe ideas, visit The Recipe Swap at The Grocery Cart Challenge.

These are the ingredients you will need: Frozen Burritos, Wolf Brand Chili, Red Enchilada Sauce, Re fried Beans, Cheddar Cheese or Monterrey Jack Cheese Blend , Sour Cream, Black Olives, Onions whatever garnishes you like.


Spread the re fried beans on the bottom of a 9 x 13 inch casserole dish.



lay completely thawed burritos on top of re fried beans

in a separate bowl mix the enchilada red sauce and

the wolf brand chili together

blend well

pour the sauce on top of the burritos

and top with cheese. I used a some Monterrey jack cheese along with the cheddar cheese

it will look like this

Bake at 350 degrees for 30-40 minutes or until casserole is bubbly and burritos are cooked through.

Frozen Burrito Casserole

7 - 8 Frozen Burritos, I used beef & bean
(completely thawed)
1 - 14.5 oz Can Re fried Beans
1 - 15 oz Can Wolf Brand, Hormel or any
brand Chili with no beans
1 - 10.5 oz Can red enchilada sauce
2 - cups shredded cheddar cheese or Monterrey jack cheese blend
Sour cream (garnish)
black olives (garnish)
salsa, optional (garnish)
chopped onion and tomatoes (garnish)

Spread the re fried beans on the bottom of a 9 x 13 inch casserole dish. Lay completely thawed burritos on top of re fried beans. In a separate bowl mix enchilada red sauce and the wolf brand chili together, blending well. Pour the enchilada sauce mixture on top of the burritos. Top with shredded cheese. Bake at 375 degrees for 30 minutes or until casserole is bubbly and burritos are cooked through.

* If you want you can prebake the burritos in the oven on a baking sheet for just a bit before adding to the casserole. It is really up to you. I think i might do that next time so the burritos are a little more firm and a bit crispy.

Print this recipe

~ Tina ~

Click here to continue reading and get recipe.