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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 29, 2008

Zesty Mexican Bake

Serves: 4

  Download this recipe.

1 pound ground beef
2 to 3 cloves garlic, minced
1 (11 1/2-ounce) can bean with bacon, ham soup
1 (8-ounce) can picante sauce, divided
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 (16-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1/4 cups shredded Cheddar cheese, divided
1/2 cup green onions, sliced and divided
2/3 cup potato chips, crushed
Garnish: sour cream, olives, picante sauce, cheese and onions

Brown ground beef with garlic; drain and set aside. Combine soup, picante sauce, parsley, paprika, salt and pepper; mix well. Fold in beans, cheese, onions and beef mixture; spread into a 2-quart casserole dish; sprinkle with potato chips. Bake at 425 degrees for 30 to 35 minutes; let stand 5 minutes before serving. Garnish with sour cream, olives, additional picante sauce, cheese and onions.

TIP: Have a fiesta! After this south-of-the-border dinner, serve up some Mexican "fried" ice cream. Freeze individual scoops of ice cream while dinner's cooking, roll in crushed frosted corn flake cereal and drizzle with honey. Top with a sprinkle of cinnamon, whipped cream and a cherry!

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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