Chunky Chicks' Recipes

I was at a football game this past weekend and I was needing a quick and easy dinner for when it was over.  Another mom there jotted this down for me and it was a huge hit! I have four boys and a girl and it was gone!!!  Everyone voted to have it again and when I make it again I'll get a picture, it's not as pretty as it is yummy.

Easy Mexican Casserole

1 14oz bag of tortilla chips
2 cans of Cream of Chicken Soup
2 lbs of Hamburger (I like the cheap 73/27 for this)
1 can of your favorite Rotel
1/2 cup of milk
1 taco seasoning packet
1 to 2 cups of shredded cheese (1 would do but we like 2)

Preheat oven to 325.

Brown hamburger and then follow the directions on the taco seasoning packet.  While hamburger is cooking, crush up tortilla chips and put them in a 9x13 baking pan.

When seasoned hamburger is done, mix it with the soup, milk and Rotel.  Pour mixture evenly over tortilla chips then top with shredded cheese.  Bake about 15 mins until heated through and cheese it melted.

I served mine with Lipton Spanish Rice and re-fried beans.

There are just some things I like to throw together.  Part of the fun of cooking is doing it your way, so feel free to try this out. Take out or add in whatever it is you like.

1 lb.  hamburger
1 tsp. garlic
1 envelope of Lipton Beefy Onion Soup Mix
1 cup of Barley ( I really like barley! So I put in lots!)
5 small to medium potatoes peeled and diced (or be lazy and use canned ones*)
8 oz of frozen mixed veggies (green beans, carrots, corn & peas)
Pepper, garlic salt or salt to taste
1 packet of country gravy mix

Brown ground beef with garlic. I also like to sprinkle on some Lawry's garlic salt and pepper.   Drain well.  Put meat in a large pot, add 6 cups of water, soup mix and barley.  Let simmer about 40 mins, then add one more cup of water and your potatoes.  (This is a good time to put some buttermilk biscuits in the oven.)  Simmer another 10 mins. Add your frozen veggies and simmer an additional 10 minutes.  In a small bowl mix one envelope of country gravy mix with one cup of cold water and whisk well.  Slowly stir gravy mix into stew until you reach your desired consistency.  You don't have to use all of it, it's all about your personal taste. 

*If you choose to use canned potatoes add them at the same time you add the frozen veggies about 50 minutes into cooking time.

It's easy and amazingly enough all five of my children like it more than the box stuff.

16oz of elbow macaroni
1 lb. of  cheese (I like mild cheddar but it's up to your personal taste)
1 cup of milk

• Preheat oven to 350 degrees
• Cook macaroni according to package directions
• Pour half the macaroni is a 9 x13" pan 
• Top evenly with half your cheese
• Repeat above for second layer
• Pour milk over the top
• At this point you may salt and pepper if you like
• Bake for 25 minutes

I sometimes add a pound of cooked hamburger in between the two layers.

Another family favorite that I have cooked for years. Very simple and quick to prepare. You can add any number of  garnishes to make it your own.

Spicy Taco Pie
1 large can Pillsbury Refrigerated Biscuits
1 lb. ground beef
4-oz. can of chopped green chilies, drained
1/2 cup taco sauce, such as Pace or Taco Bell
1 cup shredded Monterey Jack or Cheddar Cheese
1/2 cup shredded lettuce
1/4 cup black olives (if desired)

Heat oven to 425 degrees F. Grease a 9" deep dish pie pan.
Separate biscuits into 12 biscuits; press over bottom and sides of pan.
In a medium skillet, brown the ground beef; drain well. Add the drained green chilies and taco sauce.  Stir and heat together for a few minutes.
Spoon hot meat mixture onto biscuits. Bake 11 - 16 minutes or until golden brown.
Garnish with the shredded cheese, lettuce, tomatoes and olives.

Other garnishes you might enjoy are sour cream, green onions and avocados.

I got this simply fantastic recipe off of a box of Minute Rice way back in 1964 or 1965. It's so quick and easy to make. This has been a family and potluck favorite for over 40 years.

My dad loved these meatballs, but never failed to ask me where the spaghetti was.

Minute Rice Meat Balls

1 cup Minute Rice
1 pound ground beef
1 egg slightly beaten
2 teaspoons grated onion (more to taste)*
Salt and Pepper to taste (I use Lawry's Garlic Salt)
1/8 teaspoon marjoram (optional)
2 1/2 cups tomato juice**
1/2 teaspoon sugar

Combine Minute Rice (right from the box) with beef, egg, onion, salt, marjoram, pepper, and 1/2 cup of tomato juice. Mix lightly. Shape mixture into 18 meatballs and place in a large skillet. Add 1/2 teaspoon sugar to the remaining 2 cups of tomato juice. Pour juice over meat balls in skillet. Bring mixture to a boil. Reduce heat and simmer, covered 15 minutes, basting occasionally. Makes 6 servings, 3 meat balls for each serving .

*You can use McCormick Minced Onions in place of the fresh onions -- 3 Tablespoons = approximately 1/2 cup of fresh diced onions.

**Or use two 8-ounce cans Hunt's Tomato Sauce mixed with 1/2 cup water.

When preparing these meat balls for my family, I usually serve mashed potatoes and canned peas as the side dishes. When reheating, I add more tomato sauce to the meatballs so we can have it to use as gravy for the mashed potatoes. The cold leftovers also make great sandwiches.