I hope you all have had a GREAT weekend!! We certainly did. Mr. Sewell was out of town at a PLNTD conference so I was a single mom for a few days. We had a great time just being together and having a good time but it’s so good to have Daddy home. Although I wasn’t so sure I wanted him back when the alarm went off on Sunday morning and he was forcing me out of bed. What is it about Sunday mornings?? It’s always so hard to get up and going on Sundays. Does anybody else experience that phenomenon??
Tell me…have you guys been freezer cooking??
I have done it every month since January and really have enjoyed the convenience of having dinner cooked and ready with very little time, or mess. But I’ll be honest and say that it’s TOUGH setting aside a whole weekend for shopping and cooking….not to mention tiring. So this month I think I may take a break.
Today’s recipe, Nacho Casserole, is from March’s freezer cooking.
Grab 2 lbs of ground beef, 1 medium onion, garlic powder and some tomato sauce, 1 (3 oz) can ripe olives, slided.
Brown the beef then add the other ingredients.Let this simmer until the onions are tender.
Then combine sour cream, cottage cheese and diced green chiles in a small bowl.
In a baking dish, layer tortilla chips, the ground beef mixture, sour cream mixture and and shredded Monterey Jack cheese.
Make sure you end with the cheese on top.
I divided this into 2 8×8 disposable pans but you can certainly put it all in one large 9×13.
2 lbs lean ground beef
1 medium onion, chopped
1 teaspoon salt
1 tbs garlic powder
1 (15 oz) can tomato sauce
1 (3 oz) can ripe olives, sliced
1 pint sour cream
2 cups cottage cheese
1 (4 oz) can diced green chiles
1 bag tortilla chips
2 cups shredded Monterey Jack Cheese
Brown beef, Add onion, salt, pepper, garlic powder, tomato sauce, and olives. Simmer until onions are tender. Combine sour cream, cottage cheese, and chiles in a small bowl. Layer chips, beef mixture, sour cream mixture and Jack cheese alternately in a large grease casserole (or 2 small) ending with grated Monterey Jack cheese. Bake at 350 for 30 minutes. Serve with salsa.