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Showing posts from October 20, 2012

Mexican Lasagna


1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
1/4 cup milk
1 package (about 1 ounce) fajita seasoning mix
1 pound ground beef
1 can (10 3/4 ounces) Campbell's Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons dried oregano leaves, crushed
12 corn tortillas (5-to 6- inch)
Chopped tomatoes (optional)
Sliced green onions (optional)


Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. …

Buffalo Chicken Cups

Mini Pizza Pockets

Pre-made pizza dough- store bought or your favorite crust recipe
½ cup of pizza sauce (plus extra for serving)
½ cup of ricotta cheese
½ cup of mozzarella cheese
¼ cup pepperoni, chopped
**Any of your favorite pizza toppings
Preheat oven to 400 degrees
Separate dough into 8 tennis ball sized mounds (making more or less depending on how much pizza dough you have).
Roll each mound out flat until it’s about ¼ of an inch thick. Top one side of the dough with 1 tbsp pizza sauce, 1 tbsp ricotta, 1 tbsp mozzarella, and a sprinkle of pepperoni
Fold the dough over and crease to seal it, cut a slit into the top of the dough to allow air to escape
Place on a greased baking sheet and bake for 10 minutes- or until the tops are a golden brown
Serve with extra pizza sauce or marinara for dipping!

Buffalo Chicken Cups

12 oz of cooked chicken, diced
3 oz of blue cheese, crumbled
¼ cup of wing sauce (mild or hot, according to taste)
½ cup of cream cheese, softened
24 wonton …