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In this healthy casserole recipe—sometimes called tamale pie—the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind.
White Chicken Chili Casserole. Marty Baldwin. This easy, one-skillet casserole is packed with heat thanks to two kinds of peppers, poblanos and jalapeño. ... Serve with tortilla chips and sour cream.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
In a very large skillet, combine 2 to 3 handfuls of chips and 3/4 cup of the salsa and toss gently until the chips are covered. Add ½ cup of sour cream and 1/2 cup of grated cheese and gently stir again. Transfer the skillet to the oven and bake until the mixture is lightly browned and crispy on the edges and soft in the center, about 20 minutes.
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Working in batches, add the yucca to the oil; stir gently to separate the slices. Fry the yucca until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to the paper towels to drain. 2. In a bowl, toss the yucca chips with the Wild Game Rub and the cheese. Season the chips with salt and serve.
Arrange the tortilla chips in a slightly overlapping single layer in the bottom of the baking dish (about 35 chips in a layer). Top with about half of the ground beef mixture in an even layer ...
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