Grandpa's Mulligan Stew

Grandpa's Mulligan Stew

INGREDIENTS
1.5 lbs. ground beef
1 small yellow onion, diced
16 oz elbow macaroni, cooked
30 oz. canned tomatoes, chopped
8 oz. tomato juice
Plenty of salt and pepper, to taste

DIRECTIONS
Sauté ground beef and onion together until meat is cooked. Season with salt and pepper while cooking. Stir in tomatoes and juice, boil briefly, then keep cooking on a low simmer.

In a separate pan:
Boil elbow macaroni, drain.

Combine meat, tomatoes, and macaroni.

Season with more salt as needed.

Enjoy. And think happy Grandpa Watts thoughts while you eat it since he invented this recipe.

Meghan's Chicken Enchiladas

INGREDIENTS:
1.5 lbs chicken
1 can cream of chicken soup
1 container sour cream
1 can diced green chilies
1 can black olives
2 cups shredded Mexican Cheese
10 flour tortillas, cut into small wedge pieces

DIRECTIONS:
1. Preheat oven to Bake 350F

2. Cut chicken into chunks
Saute chicken until cooked through
(approx 10-15 minutes)

3. Stir together soup and sour cream

4. Spread a thin layer of cream on the bottom of a glass 9x13 pan

5. Layer 4-5 tortillas on bottom of pan

6. Cover with the cream sauce

7. Spread chicken in pan

8. Sprinkle diced chilies over chicken

9. Sprinkle half the olives

10. Sprinkle half the cheese

11. Add another layer of tortillas

12. Cover with cream sauce

13. Sprinkle with remaining olives and cheese

14. Bake for 30 minutes, or until cheese is melted.

ENJOY!

Beef Enchiladas with Red Sauce

INGREDIENTS:
2 lbs ground beef
1 medium yellow onion
1 large can red enchilada sauce
2 cans refried beans
1.5 lbs shredded Mexican cheese
1 can olives (sliced)
12 flour tortillas

Sour Cream (optional garnish)
Cilantro (optional garnish)
DIRECTIONS:
Pre-heat Oven to Bake 350F.
Dice the onion.
In a skillet on the stovetop, brown the ground beef with the onion.
Drain any fat from meat.

Assemble enchiladas and place in a glass 9x13 pan, like this:

Spread approx. 1/3 cup of enchilada sauce on the bottom of the pan, to prevent sticking.

For each tortilla . . .
1. Spread refried beans in the middle
2. Sprinkle with ground beef (approx. 1/4 cup)
3. Sprinkle with shredded cheese
4. Add a small drizzle of sauce.
5. Roll tightly
6. Place in pan
7. Repeat with all tortillas

After all tortillas are layered in the pan, cover completely with enchilada sauce.

Spread sliced olives over the top of the sauce.

Cover completely with the rest of the shredded cheese.

Bake at 350F for30 minutes.

Garnish with sour cream and cilantro.

Enjoy!

MAKE IT A MEAL:
Tastes great with cooked corn and sliced watermelon.