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 If you like the spicy flavor of Mexican foods, you are sure to enjoy this yummy casserole. My hubby declared it an absolute “keeper”!
2 cups radiatore (or other small) pasta
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (10-3/4 ounce) cans cream of chicken soup
1 (16 ounce) package processed cheese spread (Velveeta), cubed
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can chopped green chilies
1 (2.25 ounce) can sliced ripe olives, drained
3 cups cubed cooked chicken
1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a small skillet over medium heat, cook the onion and green pepper in the butter until tender (about 4 minutes).
2. In a large bowl, combine all the ingredients stirring to blend well. Pour into a greased 13×9-inch baking dish . Cover with aluminum foil and bake at 350 degrees F. for 30 to 35 minutes. Makes 8 to 10 servings.
Emily
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We love these cheesy potatoes with just about any main dish I serve whether it’s beef, chicken or pork.
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
10 cups thinly sliced (1/8-inch thick) all-purpose potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Mexican blend cheese
1. Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 2-quart saucepan over medium heat; stir in the flour using a wire whisk until smooth. Gradually stir in the milk; heat to boiling. Reduce the heat to Low; cook, stirring frequently, until sauce is slightly thickened, about 5 minutes. Stir in the Dijon mustard and salt.
3. Spread 1/2 the potato slices on bottom of baking dish; top with 1/2 of the sauce and 1/2 of each of the cheeses. Repeat the layers. Cover with aluminum foil.
4. Bake 50 minutes; remove the foil and bake an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown. Makes 12 servings*.
* This recipe can easily be reduced by half if desired.
Emily
Emily's Favorite Recipes:
 Whether you are hosting a party, hanging out with friends, or watching a movie with your family, this dip is sure to be a favorite.
1-1/2 pounds lean ground beef
1 pound bulk hot Italian sausage
1 cup chopped onion
1 (8.8 ounce) package ready-to-serve Spanish rice*
1 (16 ounce) can refried beans
1 (10 ounce) can enchilada sauce
16 ounces process cheese (Velveeta), cubed
Tortilla chip scoops
1. In a large skillet over medium heat, cook the ground beef, Italian sausage and onion until the meat is no longer pink and the onion is tender; drain. Transfer meat mixture to a 3 to 5-qt. slow cooker.
2. Heat the rice according to the package directions; stir into the meat mixture. Add the refried beans, enchilada sauce and cubed cheese; stir to blend. Cover and cook on Low for 1-1/2 to 2 hours or until the cheese is melted. Serve with the tortilla scoops.
* I did not have the ready-to-serve Spanish rice so I substituted a 5.6 ounce package of regular Spanish rice. I prepared it according to the package directions and stirred it into the meat mixture before adding the remaining ingredients.
Emily
Emily's Favorite Recipes:
 With several members of my family deciding to try the low-carb diet, I have been busy coming up with new recipe ideas to meet their dieting needs. This meatloaf recipe has quickly become a favorite of both carb-eaters and low-carb-dieters alike. It has a wonderful Mexican flavor with just the right blend of spices!
1 pound lean ground beef
1 pound mild bulk pork sausage
1 cup crushed plain pork rinds
1 (4-1/2 ounces) can diced mild green chilies
1 medium onion, finely chopped
1 (8 ounces) package shredded Monterey Jack cheese
3/4 cup salsa (your choice of mild, medium or hot)
1 egg
2 cloves garlic, crushed
2 teaspoons dried oregano
2 teaspoons ground cumin
Salt (to taste)
Pepper (to taste)
1. Preheat the oven to 350 degrees F.
2. In a very large bowl, combine all the above ingredients; with clean hands, knead until well blended; shape into a loaf.
3. Turn the mixture out on a clean broiler rack that’s been sprayed with cooking spray. This will make a big loaf about 3-inches thick. Bake for 1-1/2 hours.
Makes 8 servings, each containing 5 grams of carbohydrates and 1 gram of fiber, for a total of 4 grams of usable carbs and 28 grams of protein.
Emily
Emily's Favorite Recipes:
 We love the exciting flavor of Mexican foods and this delightful rice is one of our favorites!
1 cup long-grain white rice
1 tablespoon vegetable oil
1-1/2 cups chicken broth
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 fresh jalapeño pepper, chopped
1 medium tomato, seeded, chopped
1 tablespoon chicken bouillon granules
Salt & Pepper to taste
1/2 teaspoon ground cumin
1/2 cup fresh chopped cilantro
1 garlic clove, minced
In a medium heavy saucepan, cook the rice in the oil over medium heat for about 3 minutes. Add the chicken broth and bring to a boil.
Stir in the remaining ingredients. Bring to a boil; cover and reduce the heat to low. Cook covered for 20 minutes or until the rice is fluffy and the liquid is absorbed. Makes 4 servings.
Emily
 Delicious, creamy comfort in every bite! This easy-to-make, all-in-one dinner is sure to be a winner!
2-1/2 cups uncooked spiral pasta
1 pound lean ground beef
1/4 cup chopped onion
3/4 cup roasted red bell peppers,( from jar), drained and chopped
2 tablespoons butter or margarine, cubed
2 tablespoons all-purpose flour
1 (1.25 oz) envelope taco seasoning
1/4 teaspoon black pepper
2 cups milk
1-1/2 cups shredded Mexican blend or cheddar cheese
1 cup coarsely crushed tortilla chips
1. Cook the spiral pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook the ground beef and onion until the meat is no longer pink; drain.
2. Add the roasted red bell peppers, butter, flour, taco seasoning and pepper; blend well. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted.
3. Add the cooked and drained pasta to the beef mixture; stir to coat. Sprinkle with tortilla chips. Makes 6 servings.
Emily
If your family likes Mexican food, they are sure to enjoy this delicious chicken and spaghetti dish!
2 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 teaspoon garlic powder
2 cups chicken broth
1 (10.5 oz) can condensed cream of mushroom soup
1 (14.5 oz) can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon Tabasco sauce
2 cups cubed process cheese (Velveeta)
2 cups cubed cooked chicken
1 (16 oz) package spaghetti, cooked and drained
1. In a large skillet, melt butter. Add onion, green pepper and garlic powder. Sauté over medium-high heat until tender, about 3 minutes.
2. Stir in the chicken broth, soup, tomatoes, chili powder and Tabasco sauce; blend well. Pour into a 13×9-inch baking dish sprayed with cooking spray.
3. Add the cubed chicken and cooked spaghetti; stir to blend. Bake, uncovered, at 350 degrees F for 30 minutes. Makes 8 servings.
Emily
 An economical, easy to make dinner your family will request again and again!
1 pound lean ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
1/2 cup water
3 (10-inch) flour tortillas
1 (16 oz) can refried beans
1 cup sliced pitted ripe olives, divided
1-1/2 cups shredded cheddar cheese, divided
Salsa
Sour Cream
Preheat the oven to 350 degrees F. In a large skillet over medium heat, brown the ground beef until crumbly; drain and return to skillet. Stir in the seasoning mix and water; cook until the liquid is absorbed, stirring frequently, about 3 minutes.
On a greased 12-inch pizza pan layer 1 tortilla, the refried beans, 1/2 cup of the ripe olives, 1 tortilla, the beef mixture, 1/2 cup of the cheese. Top with the remaining tortilla.
Cover with aluminum foil and bake 15 minutes. Remove the foil and sprinkle the remaining 1 cup cheese over the top. Bake, uncovered for an additional 10 minutes or until the cheese is melted. Sprinkle with the remaining 1/2 cup ripe olives.
Cut into 6 wedges. Serve with salsa and sour cream. Makes 6 servings.
Emily
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