Saturday, July 30, 2016

CHEESY BEEF-CORN CHIP SKILLET

1 lb ground beef
1 small onion, chopped
3/4 cup water
1 packet (1 1/4-oz) taco seasoning mix
2 cups corn chips
4-oz Velveeta-type cheese, cubed
2 cups shredded lettuce
2 tomatoes, chopped
Sour cream for topping each serving, optional

Brown the ground beef with onion in a large skillet; drain off excess fat. Add the water and taco seasoning mix. Cook as directed on the seasoning packet.

Cover mixture with the chips and cheese; cover and cook on low heat for 5 minutes or until the cheese is melted. Top with the lettuce and tomatoes.

When serving, add a dollop of sour cream to each serving, if desired.
Image result for free pictures cheesy beef-corn chip skillet

Thursday, July 28, 2016

EASY MASHED BUTTERNUT SQUASH

1 medium butternut squash, peeled, seeded, cut into 1-inch pieces
3 tbsp butter
1/4 tsp freshly ground black pepper
1/8 tsp nutmeg

Place the squash in a large pot of lightly salted water. Cook on low until tender, 5 to 10 minutes. Drain off the water. Add the remaining ingredients to the squash and mash.

Saturday, July 23, 2016

PARMESAN AND GARLIC FRIES

5 cups frozen french fries
2 tbsp olive oil
1/4 tsp salt (optional)
3 large garlic cloves, minced
1/4 cup grated Parmesan cheese

Preheat oven to 450 degrees.

Toss the fries with the oil, salt and garlic; spread on a baking sheet that has been covered with parchment paper.

Bake at 450 degrees 15 to 20 minutes, turning once about halfway through baking. Fries are done with lightly browned and tender. Toss with the cheese immediately and serve while hot.


Note: This is my version on an old TOH recipe.