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Cat at Ocean Concrete is back. :)
Jan. 20th, 2010 08:45 pmRemember I posted about the cat at Ocean Concrete here: http://agoodwinsmith.livejournal.com/93441.html ?
Well, she's back. :) Yay!
Well, she's back. :) Yay!
Jan. 20th, 2010
April's Natcho Casserole - vegetarian.
Jan. 20th, 2010 09:53 pmHola - I wish to share a very tasty recipe. If you have everything in the cupboard, you really can be sitting down to eat in 90 minutes, maybe less.
Natcho Casserole
preheat oven to 400 F.
1 yellow onion, peeled & finely diced
1 sweet red pepper (maybe 2), seeded & finely diced
1 tin (284 ml) mushroom pieces, drained by pressing
1 tin (127 ml) Old El Paso chopped peeled green chiles
1 package (880 g) Yves veggie ground round
1.5 cups your favourite salsa, not runny
2 eggs
1 package (35 g) Old El Paso Taco Seasoning mix
shredded cheese - old cheddar and mozzerrella (or your favourite tasty melty cheese)
natcho chips
sour cream
Pictures here:
http://pics.livejournal.com/agoodwinsmith/gallery/0001q6tk
Dice onion and red pepper, add to bowl. Drain mushrooms by squishing the tin lid down upon the pieces several times. Add mushrooms and chopped peeled green chilies to bowl. Add fake ground round and mix everything up thoroughly.
Mix salsa, eggs, and taco seasoning together and add to bowl. Mix every thing up.
Grease shallow oven-proof dish with olive oil, bottom and up the sides. Pour mix into casserole dish and smooth flat. Place casserole in 400 F oven for 20 to 25 minutes - until the center is just starting to show bubbles.
While casserole in oven, shred and mix cheese. Once bubbling around the edges, remove casserole from oven and top with cheese. Spread evenly, BUT DO NOT BURN YOUR TENDER SELF.
Return to oven for another 20 minutes, or until cheese is melting and starting to show browning.
Remove from oven (turn off oven), and allow casserole to stand for 10 minutes. Serve with natcho chips and sour cream.
Previously I have crushed the natcho chips, put them on top of the casserole and then topped them with the cheese and returned it to the oven to melt and brown, but I prefer the use the chips and scoop up hot casserole and sour cream.
Natcho Casserole
preheat oven to 400 F.
1 yellow onion, peeled & finely diced
1 sweet red pepper (maybe 2), seeded & finely diced
1 tin (284 ml) mushroom pieces, drained by pressing
1 tin (127 ml) Old El Paso chopped peeled green chiles
1 package (880 g) Yves veggie ground round
1.5 cups your favourite salsa, not runny
2 eggs
1 package (35 g) Old El Paso Taco Seasoning mix
shredded cheese - old cheddar and mozzerrella (or your favourite tasty melty cheese)
natcho chips
sour cream
Pictures here:
http://pics.livejournal.com/agoodwinsmith/gallery/0001q6tk
Dice onion and red pepper, add to bowl. Drain mushrooms by squishing the tin lid down upon the pieces several times. Add mushrooms and chopped peeled green chilies to bowl. Add fake ground round and mix everything up thoroughly.
Mix salsa, eggs, and taco seasoning together and add to bowl. Mix every thing up.
Grease shallow oven-proof dish with olive oil, bottom and up the sides. Pour mix into casserole dish and smooth flat. Place casserole in 400 F oven for 20 to 25 minutes - until the center is just starting to show bubbles.
While casserole in oven, shred and mix cheese. Once bubbling around the edges, remove casserole from oven and top with cheese. Spread evenly, BUT DO NOT BURN YOUR TENDER SELF.
Return to oven for another 20 minutes, or until cheese is melting and starting to show browning.
Remove from oven (turn off oven), and allow casserole to stand for 10 minutes. Serve with natcho chips and sour cream.
Previously I have crushed the natcho chips, put them on top of the casserole and then topped them with the cheese and returned it to the oven to melt and brown, but I prefer the use the chips and scoop up hot casserole and sour cream.