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What you need:
1 lb / 454g lean ground beef
1 tin Ranch Style beans
1 10-12 oz bag tortilla chips, crushed
1 tin Ro-tel tomatoes
1 small onion, chopped
2 cups grated cheddar cheese, divided
1 packet taco seasoning
1 tin cream of chicken soup
1/2 cup water
sour cream and salsa (for serving)
What you do:
Preheat oven to 160C / 325F / gas mark 3
In a large frying pan or a skillet, brown meat and drain off fat.
Stir in beans, tomatoes, onion, taco seasoning, soup and water.
Simmer over medium-low heat until everything is well combined and heated through.
Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving.
Top with sour cream and salsa.
What you need:
1 lb / 400 g liver
1 oz / 25 g plain flour
1 oz / 25 g butter
4 rashers of streaky bacon ( cut into small pieces)
1/2 pt / 300 ml water
1 tsp / 5 ml meat extract
What you do :
Preheat the oven to 180C / 375F / gas mark 4
Wash the liver, remove any coarse tubes, then cut the liver into strips and coat in the flour.
Peel the onions then chop them coarsely and fry in the melted until a light golden brown.
Add the liver & bacon pieces & any flour thats left over & gently cook for around 3 or 4 mins stirring occasionally.
Gradually pour in the water & meat extract. Bring to the boil then simmer for 3 to 4 mins until the gravy has thickened.
Transfer to a casserole dish , cover and cook for around 30 mins.