Easy Chili Renello Casserole

Easy Chili Renello Casserole

10 Servings.

Ingredients:

• 3/4 pound Monterey Jack Cheese, grated

• 3/4 pound Cheddar Cheese, grated

• 2 - 7 oz. cans chilis (Chopped or Whole) (Mild to Hot depending on taste)

• 2 Tablespoons all-purpose flour

• 4 Eggs

• 1 - 13 oz. can Evaporated Milk

Directions:

1. Combine the cheeses.

1. Lightly oil 9"x13" casserole dish.

1. Layer 1 can chilis over bottom of dish. (Open and spread chilis if using whole)

1. Layer 1/2 cheese combination over chilis.

1. Repeat 3. & 4. with other can of chilis and remainder of cheese.

1. In blender combine flour, eggs and evaporated milk.

1. Pour mixture from blender over layers in chilis and cheeses in casserole dish.

1. Bake at 350 degrees for 25 minutes.

1. Serve hot from oven.

Taco Seasoning

Taco Seasoning

Makes about ½ cup or 21 teaspoons

Depending upon your taste, approximately 3 tablespoons
equals one packet of store-bought taco seasoning

Ingredients

• 6 teaspoon chili powder
• 1/4 teaspoon dried oregano

• 1 teaspoon ground tumeric 1 teaspoon instant tea powder 1/2 teaspoon coriander; ground 5 teaspoon paprika 4-1/2 teaspoon cumin 1 tablespoon dried minced onion3 teaspoons onion powder 2-1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper

  Directions

1. Combine all ingredients in a jar with a tight fitting lid. 
2. Mix by shaking well
3. Store in an airtight container. 
4. Keep out of direct sunlight and use within 6 months, or refrigerate to use in one year. 

Instructions

To prepare, 

1. Brown 1 pound of ground meat (beef, turkey, chicken, etc.) 
2. Add approximately 3 tablespoon of seasoning 
3. Add approximately 1/2 cup of chicken broth or water. 
4. Reduce heat and simmer 10 minutes, stirring occasionally, until water is absorbed. 
5. Use in your favorite tacos, taco salad or casserole.

Arizona Cobre Valley Casserole

Arizona Cobre Valley Casserole

"Cobre" is a Spanish word for copper,
mined in the Cobre Valley of southeastern Arizona.

Can be made ahead through Step 3. Cover casserole and refrigerate up to 24 hours.

• 1 lb ground beef
• 1 celery rib (chopped)
• 1 onion (chopped)
• 1-1/4 oz seasoning mix (taco)
• 1/4 cup water
• 32 ozs refried beans
• 4 ozs green chilies (chopped)

Topping:

• 1 cup shredded cheddar cheese
• 2 green onions (sliced)
• 1 tomato (peeled, seeded & chopped)
• 1/3 cup ripe olives (pitted & chopped)
• 1-1/2 cups tortilla chips (crushed)

1. In a large skillet, cook beef, celery and onion over medium heat until meat is no longer pink and drain.  
2. Stir in taco seasoning, water, beans and green chilies and mix well.
3. Pour into a 2-1/2 Quart Casserole baking dish.
4. Bake, uncovered, at 350 degrees for 30 minutes, or until heated through.
5.  Top with cheese, green onions, tomato, olives and chips.

Yield:  6-8 Servings