Clara Marguerite Hollenbecks Mexican Hotdish Recipe 365

MEXICAN HOT DISH

Steps:

• Brown hamburger with onion; drain.
• Add seasonings, water and paste; simmer uncovered 10 minutes.
• Place meat mixture in a 9x13-inch pan.
• Cover with cheese and top with crushed taco chips.
• Bake at 350° for 25-30 minutes.
• We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).

GRANDMA'S MEAT AND TATER HOTDISH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain grease. Add onion and cook until soft and translucent, about 5 minutes.
• Meanwhile, combine condensed soup, sour cream, and green bean liquid in a small bowl. Set sauce aside.
• Add green beans to the cooked beef and onions; mix to combine and transfer to a casserole dish. Top with sliced cheese and cover with frozen potato nuggets. Pour sauce over top.
• Bake in the preheated oven potatoes are browned and sauce is bubbly, about 1 hour.

CLARA & MARGUERITE HOLLENBECK'S MEXICAN HOTDISH RECIPE - (3.6/5)

Steps:

• Spray a 6 quart roaster pan with non-stick spray. In the bottom of the pan or roaster, mix together the diced green chilies, Jack cheese, two cans diced tomatoes, chopped onion, sliced black olives, chopped bell pepper and the uncooked white rice. Sprinkle the Taco seasoning over the top, add the chicken cubes and mix well. Add the chicken broth and stir everything up with a wooden spoon. Cut the butter into 8 pieces and out the pieces on top of the casserole. Cover the pan with heavy duty foil and turn down the edges to seal them. Bake 350 for 1 1/2 hour. Remove the pan from the oven and carefully remove the foil. Sprinkle the Fritos on top of the dish. Sprinkle the cheese on top. Do not cover. Return the dish to the oven and bake 10 minutes until the cheese has melted. Remove from the oven and let sit for 10 minutes before serving. Servie with sour cream and guacamole on the side if desired.

TACO HOTDISH

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
• Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.

HAMBURGER RICE HOTDISH RECIPE - (3.3/5)

Steps:

• Brown Hamburger with Onions and Celery then drain. Place hamburger, onions, celery, rice, boiling water and soy sauce in a roaster. Place in oven for 1 hour at 350.

FUNERAL HOTDISH RECIPE

Steps:

• Preheat oven to 350°F with the rack in the middle position. Clean and chop the celery into bite-size pieces. Put them in a frying pan with a little butter and start cooking them over low heat, stirring occasionally. Peel and chop the onions into bite-sized pieces. Add them to the frying pan with the celery and continue to cook them, stirring occasionally, until they're translucent. Brown the hamburger over medium heat. Be sure to "chop" it with a spoon or heat-resistant spatula so it browns in bite-size pieces. You can do this in a pan in the oven. Cook the elbow macaroni according to the directions on the box. Combine the undiluted tomato soup, the tomato juice, and the ketchup. Mix in the brown sugar and the pepper. You can do this right in the electric roaster and heats it before adding the other ingredients. Add the cooked celery and onions to the sauce and stir them in. Stir in the browned hamburger. Add the cooked, drained macaroni and mix well. Once everything is thoroughly mixed, cover the disposable roaster with heavy duty foil and put it into a 350°F. oven for 2 hours, stirring occasionally so that it heats evenly and doesn't stick to the bottom. (If you used an electric roaster, put on the lid, turn it up to 350°F., and cook it for 2 hours, stirring occasionally so that it heats evenly and doesn't stick to the bottom of the roaster.) Notes: This is easiest with three people helping: one person to chop and sauté the celery and onions, one person to brown the hamburger, and one person to cook the pasta and mix the sauce.

BEST DARN MEXICAN HOT-DISH!

Steps:

• 1. Heat oil in large skillet or dutch oven. Sauté onion until it starts to soften, add red pepper, garlic and cook for another minute. Add ground turkey, breaking it up with wooden spoon while browning. Continue to stir until turkey is no longer pink. About 5 minutes.
• 2. Stir in zucchini and corn stirring until warmed, about 2 minutes.
• 3. Add tomatoes, rice, seasonings and water. Bring to boil, cover and simmer until water is absorbed, about 15 -18 minutes.
• 4. Stir in cheese until melted, about 1-2 minutes. (On my electric stove, I just turn the heat off, cover and let sit for a couple minutes to melt the cheese)
• 5. Serve, garnish with cilantro and/or avocado, if desired.

HOTDISH (TATER TOT CASSEROLE)

Steps:

• Preheat the oven to 350 degrees F.
• Add the oil to a large skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
• Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato tots. Bake uncovered for 1 hour; the potato tots should be golden brown. Serve.

TATOR TOT HOTDISH 2 RECIPE

Steps:

• Brown Hamburger with Onion Mix Cream of Chicken, Vegetable Beef, Frozen Veggies and Cheese Layer top with Tator Tots Bake @ 350 for 1 Hour