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Country Kitchen
December 6, 2007 Previous Recipe | Next Recipe
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SNOWMAN CHEESE SPREAD
CHOCOLATE PECAN PIE
KEY LIME PIE
BOW TIE CHICKEN PASTA
CHEDDAR HAM MUFFINS
BAKED CHEESE-SAUSAGE DIP
HOLIDAY PARTY TREE
TWIST AND ROLLS
SKILLET APPLE PIE
GREEN CHILI ENCHILADAS
CRANBERRY BREAD
LIGHT AS THE SKY PIE
WELSH SKILLET CAKES
WHITE CHOCOLATE CRANBERRY CHEESECAKE
SNOWBALL CAKE
EGGNOG PIE
AMBROSIA
ALABAMA SWEET POTATO CHEESECAKE
GRAPE SALAD
MOMíS BANANA NUT BREAD
LULAíS CLOUDS AT SUNRISE
GREEN CHILI ENCHILADAS

1 pound ground beef
2 (4.5-ounce) cans chopped green chili peppers, drained
1 medium onion, chopped
Salt, pepper and cumin to taste
1 can cream of chicken soup
1 soup can of milk
1 package corn tortillas
2 cups Mexican blend shredded cheese
Guacamole, 1 can diced Rol-Tel tomatoes-drained, black olives (chopped), sour cream

Brown ground beef and drain off excess liquid. Add peppers, onion and seasoning. Cover and simmer. Add soup and milk. Bring to a boil. In casserole dish, make a layer of tortillas, layer of cheese, then soup mixture. Repeat until all of soup mixture is used. Sprinkle with cheese. Place dish on cookie sheet and bake at 350 degrees for 30 minutes. Garnish with guacamole, Rol-Tel tomatoes, black olives or a dollop of sour cream.
ó Ginger Mullins,
Commodity Department





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