Hometown Get-Togethers - Candace Floyd [43]
2 tablespoons butter
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Heat a large skillet over medium-high heat. Add the ground beef, sausage, and onion and cook until the ground beef is no longer pink and the sausage is barely pink, stirring frequently. Remove from the heat, drain, and return the meat to the skillet. Add the rice, sugar, salt, and pepper.
3. Spoon equal amounts (about 1 cup) of the mixture into each bell pepper. Arrange in the prepared dish.
4. Combine the soup, vinegar, and 2 cups of water in a medium bowl; whisk until smooth. Pour over the peppers and dot with the butter.
5. Bake, covered, for 45 minutes. Uncover and bake for 15 minutes longer, or until the peppers are tender. Let stand for 10 to 15 minutes before placing on a serving platter.
Taco Casserole
Edgar D. Galbraith, Jacksonville, North Carolina
Serves 8
“I’ve very successfully served this Taco Casserole at church gatherings and at my bowling league awards dinners.”
1 pound lean ground beef
2 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, minced
4 ounces portobello mushrooms, coarsely chopped
One 1-ounce package taco seasoning mix
¼ teaspoon salt
1/8 teaspoon black pepper
One 14-ounce can diced tomatoes or one 10-ounce can diced tomatoes with green chiles, undrained
One 8-ounce can tomato sauce
One 4-ounce bag cheese-flavored nacho chips
2 tablespoons chopped cilantro
2 cups shredded Cheddar
One 2-ounce can French’s Original French Fried Onions
Cilantro sprigs
1. Preheat the oven to 350°F. Grease a 13 × 9-inch baking dish.
2. Brown the ground beef in the olive oil in a large skillet over medium-high heat. Reduce the heat to medium and add the onion, garlic, and mushrooms; cook until the onions are translucent, about 5 minutes, stirring frequently.
3. Add the taco seasoning mix, salt, and pepper; mix well. Stir in the tomatoes and tomato sauce; simmer, uncovered, for 10 minutes. Remove from the heat and stir in the whole nacho chips and chopped cilantro. Mix gently but thoroughly until the chips are coated with the sauce.
4. Spoon the mixture into the prepared baking dish. Sprinkle with the Cheddar and French fried onions. Bake for 18 to 20 minutes, until the onions are lightly browned. Garnish with cilantro sprigs.
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TIPS FROM OUR TEST KITCHEN: This dish is very popular with all ages. The nacho chips break down and create a tamale-flavored entrée.
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FIRST PLACE WINNER IN AMERICAN PROFILE MAGAZINE’S GET-TOGETHERS RECIPE CONTEST
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Grand Taco Salad
Helen Chitwood, McKinleyville, California
Serves 12 to 16
“Our family loves this easy, cool salad when we get together. Since it is prepared at the last minute, there is more time for us to visit.”
1 pound ground beef
One 1-ounce package taco seasoning mix
One 10-ounce bag iceberg lettuce
One 10-ounce bag romaine lettuce
1 medium red onion, chopped
2 medium tomatoes, chopped
½ medium cucumber, peeled, if desired, and finely chopped
One 15-ounce can dark red kidney beans, rinsed and drained
1 medium avocado, peeled, pitted, and chopped
1 cup frozen corn kernels, thawed
2 medium celery stalks, thinly sliced
1 medium jalapeño chile, seeded and finely chopped, optional
One 16-ounce bottle Italian dressing
2 cups crushed corn chips
1 to 2 cups shredded Mexican cheese blend or Cheddar
1. Heat a large skillet over medium-high heat until hot. Add the ground beef and taco seasoning mix and cook until the beef is browned, stirring frequently. Set aside to cool completely.
2. Combine the iceberg lettuce, romaine lettuce, onion, tomatoes, cucumber, beans, avocado, corn, celery, jalapeño, if using, and dressing in a 9-quart salad bowl or two 5-quart salad bowls. Sprinkle evenly with the beef mixture, chips, and cheese. Toss, if desired, before serving. Serve immediately for peak flavors and texture.
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TIPS FROM OUR TEST KITCHEN: All of the ingredients can be cooked or chopped ahead of time and combined in a large bowl just before serving. Pass bowls of mild