| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Ground, Beef) |
15 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef, browned |
| 1 |
|
Onion, chopped and fried lightly |
| 1 |
pk |
(large) noodles, wide, cooked |
| 15 |
oz |
Peas, canned with juice (1 can) |
| 15 |
oz |
Corn, canned with juice (1 can) |
| 1 |
sm |
Can pimento |
| 1 |
md |
Can tomatoes |
| 1/2 |
|
Green pepper, diced or chopped |
| 1 |
cn |
(#2) tamales, cut in 1/2" pieces (sometimes I put in more) |
| 1/2 |
lb |
Nippy cheese (Colby is what I usually use), grated |
| 1 |
cn |
Whole pitted ripe olives (optional), sliced |
| 2 |
cn |
Cream of mushroom soup |
| 1 |
pt |
Half and half |
| 1 |
ts |
Paprika |
| 2 |
ts |
Chili powder |
| 2 |
ts |
Seasoning salt |
|
|
Salt & Pepper to taste |
|
|
Potato chips or corn flakes (I like the potato chips) |
INSTRUCTIONS
Place everything in large baking dish (I use a roasting pan) and blend
well. Cover with potato chips or corn flakes (I usually crush potato chips
with hands when placing on top). Bake slowly at 325 degrees for
approximately one hour or bubbly.
Posted to MC-Recipe Digest V1 #530 by robin carr <robin@hemi.com> on Mar
21, 1997
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