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Tuesday, November 26, 2013

Jennifer's Breakfast Burritos

Breakfast Burritos Makes 20 Burritos
1 dozen eggs, lightly beaten 3 pounds yellow-flesh potatoes, boiled and cut into bite size pieces 1 cup sour cream 1 teaspoon salt 1 teaspoon black pepper 20 ten-inch flour tortillas 1 pound deli ham, cut into bite size pieces 2 cups shredded cheddar cheese (about 8 ounces) Aluminum foil 4 one-gallon freezer bags
1. Scramble the eggs in a large greased skillet over medium heat until just set. 2. Combine potato, scrambled eggs, sour cream, salt, and pepper in a large bowl. {I also mix in the ham and cheese so that it is just one less step when filling the tortillas} 3. Lay all the tortillas out on a work surface. Divide the potato/egg mixture evenly among the tortillas (about half a cup each). Divide the ham and cheese evenly over the egg mixture. 4. Wrap each tortilla burrito-style and then wrap each individually in foil. Divide evenly among freezer bags. Seal and freeze.
TO COOK Thaw the burritos in the refrigerator or reheat them straight form the freezer. (I put them in the refrigerator the night before then make the in the morning or we have breakfast for dinner some nights so I'll take them out in the morning and make them that night.)
MICROWAVE Remove foil, defrost, and reheat.
OVEN Frozen: Bake in foil at 375 F for 45-50 mins. Thawed: Bake in foil at 300 F for 45-50 mins.

Deidre's Enchilada Casserole

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Chicken broth
1 packet Enchilada seasoning
2 cups cooked and shredded chicken
2 cups shredded Fiesta blend shredded cheese
10 corn tortillas into fourths

Directions:
Mix soups, broth, seasoning and chicken together 
Layer 9x13 inch pan with tortillas
Layer mixture
Layer cheese
REPEAT
Bake at 350* for 20-30 minutes

Divas:
Thaw in refrigerator overnight
Bake at 305* with foil on for 30 minutes
You may want to serve it with Spanish rice and beans

Beki's Black Bean Taco Soup

Black Bean Taco Soup

1 pound ground beef
1 package of taco seasoning (I used McCormick Original)
1 can sweet corn (15 ounces)
1 can black beans - rinsed and drained (15 ounces)
2 cans crushed tomatoes (15 ounces each)
1 can tomato sauce (8 ounces)
1 can Rotel MILD (10 ounces)

Directions:
Brown meat
Add in ingredients
Let simmer on the stove
Pour into containers to freeze

Divas:
Thaw soup for 24 hours
Heat until warm and bubbly
Enjoy :)

I have added a package of cornbread for you to make along with your soup!