"bar food" and appetizers

This will not be a healthy post. My husband has requested "bar food" for Sunday, so we can watch the superbowl and be overeating americans like everyone else. I don't even know what time the superbowl starts or who is in it (oh wait the Cardinals are because people have said if they can make the superbowl there's hope for the Lions). But I digress. Onto the junk food!

My husband loves this roast beef dip. I think its a bit salty but then find myself slathering it on triscuits.

BOURBON SAUSAGE

1 – 16 oz pkg. little smoky links
¾ cup cocktail sauce
½ cup packed brown sugar
½ cup bourbon

Combine all ingredients in fondue pot. Bring to a simmer and cook until sausages are heated through. Keep warm.


Meatballs

1 jar Heinz chili sauce
1 small jar grape jelly or currant jelly
frozen meatballs

I just add enough frozen meatballs so it isn't too saucy but there's enough sauce to go around. Can I be more vague? I put it in a crock and just let it sit all day on low.


SPINACH & ARTICHOKE DIP

1 pkg frozen, chopped spinach, defrosted and squeezed dry
2 small jars, artichokes
1 – 8 oz pkg cream cheese
1 cup mayonnaise
1 cup parmesan cheese
5 oz pkg shredded swiss
1 T minced garlic
basil to taste
paprika
bread crumbs

Preheat oven to 350 F.
Combine all ingredients (I throw them in a cuisinart so there's no "chunks" that scare my husband), except paprika and bread crumbs. Place in 1-1/2 quart casserole. Top with bread crumbs and paprika. Bake for 35-40 minutes, or until lightly browned. Serve with assorted crackers, breads.


NIEMAN-MARCUS SPREAD
8oz sharp shredded cheddar cheese
1 16oz jar Helman’s mayo
1 jar Hormel bacon bits
green onion tops (to taste) (2)
1 package slivered almonds

Mix together, chill, spread on crackers
This stuff is like crack, don't make it unless you want to eat it all.


VELVEETA MEXICAN CHEESE DIP

1 can chili (w/ or w/o beans)
1 small box Velveeta cheese or half of the bigger box
1 small jar of salsa
1 (small) can of diced chilies

Cube Velveeta cheese & place in large microwaveable bowl. Add chili, salsa & chilies. Microwave until cheese is melted, stirring occasionally. Serve with tortilla chips. Can also be made in a small crock pot or electric fondue pot, don't have to microwave just dump it all in.
I have also seen Rotel used instead of the salsa/chiles. Sometimes I skip the salsa.


TERIYAKI CHICKEN BITES

½ cup teriyaki sauce (bottled)
1 tsp sugar
2 large boneless skinless chicken breasts
2 Tbsp sesame seeds
1 Tbsp water
1 tsp cornstarch
2 Tbsp peanut oil

Cut chicken into 1” pieces. Set aside. Mix together teriyaki sauce and sugar. Stir until sugar is dissolved. Reserve 2 Tbsp of marinade. Add chicken pieces to remaining marinade and toss until coated. Set aside to marinate at room temp for 30 minutes. In dry skillet, toast sesame seeds over medium heat, stirring often, until golden brown (or you can buy toasted sesame seeds now, yes I'm lazy). Set aside. Combine reserved 2 Tbsp marinade with water and cornstarch, mix well. Set aside. Heat oil in wok until very hot. Remove chicken from marinade and stir fry until cooked through. Pour in marinade/cornstarch mixture and stir fry until sauce thickens – approximately 2 minutes. Serve warm.

Note: My Mom made enough marinade to cover the chicken while it is a chafing dish/fondue pot or whatever you are serving it in to keep it warm. Usually about 3 times sauce that it calls for. She also used to put in a can of pineapple chunks after it was cooked.

I am going to try these this year I think, baked potato skips from freep.com. They have a bunch of other recipes on there, so have at it :)

Marshall Fields Chicken Salad

I got the Marshall Fields cookbook for Christmas, Macy's was apparently almost giving them away. Since they don't exist anymore, I figured I was safe to post this recipe. I made some on Tuesday night and it was still good for lunch today :)

Marshall Fields Chicken Salad

2lbs cooked white meat chicken, cubed
1 1/2 cups diced celery
1 1/4 cups mayo
2 Tbsp lemon juice
2 tsp Worcestershire sauce
salt & pepper to taste

Combine in a large bowl, enjoy :)

To poach the chicken in the oven place in a large pan (i.e. 9x13) and fill at least 1/4 inch with water. Cover with foil and bake @ 350 for at least 30 minutes or until done. I used the frozen breasts that come in a bag (like from Tyson) and did it for 45.

Variations:
peach bowl: Place a scoop on lettuce, top with sliced almonds and surround with fresh peaches.

sandwich: I like to toast wheat bread and eat it as a sammich :)

sweets :)

I was finally printing these out, after Tricia had sent them to me weeks ago.

Cookies & Cream cake - Not tried but have been told this is amazing.

And 2 frosting recipes I tried on chocolate cupcakes Tricia made over the holidays :)

Easy Vanilla Buttercream

Ingredients:
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

Directions:
In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Source: The Way the Cookie Crumbles, originally from Cook’s Illustrated, April 2007


Kathleen's Peanut Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Chicken Noodle Soup

I don't have a recipe exactly for this one, I change it to suit my moods. I made that roasted chicken last week then Kathleen and I promptly got sick and the leftovers were frozen until I felt like standing to cook. Today I decided to make some chicken noodle soup. Here are the basics, your mileage may vary.

Chicken Noodle Soup

2 cartons Swansons chicken broth (2 - 32oz cartons)
2-4 cups water or you can add more broth, I usually water it down a bit to make it not so thick after I get all the stuff in it because I over veggie it.
veggies of choice. I used half a big frozen bag of my standard peas/corn/carrots/green beans mix.
If I have it I throw in celery, I didn't today so I threw in about 1/4 tsp celery seed
2 cups shredded or cut up leftover chicken
1-2 cups egg noodles (or I have used kluski noodles) I don't measure I just put a few handfuls in
ground black pepper

Today I also threw in some poultry seasoning, chives, minced onion and parsley. I throw everything but the noodles into a pot and bring to a boil until the veggies are cooked. Boil the noodles for 10 minutes in the soup and its done.

The Swanson box is not too far off from what I do, but they of course don't want you to water down their broth. :) and they only use carrots & celery

Beer bread & roast chicken

Wednesday night I made a roast chicken (partially to have leftovers for soup) and a nice wheat beer bread with some instant potatoes and frozen corn. I'm not wonder woman and my husband was out of town ;) so sue me for taking short cuts.

I don't mess with a good thing, and this wheat beer bread on allrecipes is a good thing. Only thing I do is spread a little butter on top so it gives it that nice flavor. Other than that I make it as is :) and Kathleen and I love to snack on it.

For the chicken I consulted a variety of recipes and came up with my own. Did the standard bake @ 350 for 20 minutes a pound (or until 180 degrees). It was pretty good but not the most amazing bird ever. I always forget roast chicken is so much more greasy than turkey. Should know that after I worked at Boston Market in high school and had to pick chicken all the time.

Here was my spice blend and ingredients, I couldn't tell you the measurements if I tried, maybe 1/4-1/2 tsp depending on how I like the spice. I just dumped it in a bowl till it looked right.

combined
1/4 cup butter, melted
thyme
crushed rosemary
sage
poultry seasoning
chives
minced onion flakes
garlic powder
salt
pepper

After I rinsed/patted the chicken I brushed it with that mix, and put some in the cavity. Then I hit it with some spray butter to make sure I got all the skin covered so it would brown. I also added a can of chicken broth to the pan so that I would have basting liquid and the chicken drippings/butter wouldn't bake on quite so badly. Basted it every 30 minutes or so and it turned out well. Next time I will use a rack so the skin on the bottom isn't so soggy and maybe use fresh garlic (and more of it). I didn't want the chicken to be too flavored as I want to use it for soup :)

Oatmeal Raisin cookies

Also found on the inside of the lid of your standard tube of Quaker Oats, but in case you buy another brand of oats or something...oh and Sunmaid raisins sells a "baking" raisin that is pretty good... and make sure you use real butter, sugars, eggs, and vanilla or you need not bake IMO. ;) These are also the cookies Nate (my now husband's roommate) devoured in a day in college ;) got this off of the quaker website awhile ago to send to someone.

vanishing oatmeal raisin cookies

ingredients
1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins preparation

1. Heat oven to 350°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Servings: ABOUT 4 DOZEN

variations

Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered,24 BARS

VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon. Substitute 1 cup diced dried mixed fruit.

HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as directed.

Emeril's Strawberry Crumb Coffee Cake

This is really really good. I don't remember where I got the original recipe, but it was online not a cookbook so I should be okay to share :)

Emeril's Strawberry Crumb Coffee Cake

Ingredients

1 Teaspoon plus 3/4 cup unsalted butter, at room temperature
4 cups strawberries, hulled and sliced
1 1/2 cups granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1 cup confectioner's sugar
2 tablespoons Steen's 100 percent Pure Cane Syrup or other cane syrup
2 tablespoons milk

Directions
1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10 by 2- inch round cake pan with 1 teaspoon of the butter. CAUTION: I made this in a 9x13 pan and it bubbled over like crazy. I now use my deeper glass one and put a junk cookie sheet under this because it will burp.

2. In a medium-size nonreactive saucepan, combine the strawberries, 1/2 cup of the granulated sugar, and the lemon juice. Bring the mixture to a boil and cook at a boil for 3 minutes. In a small bowl, dissolve the cornstarch in the water. Add to the strawberry mixture and cook, stirring, until it thickens, about for 2 minutes. Remove from the heat and let cool completely.

3. In a large mixing bowl, cream 1/4 pound of the butter with the remaining 1 cup granulated sugar with an electric mixer. Add the eggs one at a time, beating well after each addition. Into a medium mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with an electric mixer until everything is incorporated.

4. In another medium-size mixing bowl, combine the remaining 1/4 cup butter, the remaining 1/2 cup flour, the brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs.

5. Spread half of the batter in the prepared pan. Spread the strawberry mixture over the batter. Drop heaping spoonfuls of the remaining batter over the mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown about 40-50 minutes. Remove from the oven and let cool slightly.

6. In a medium-size mixing bowl, whisk together the confectioner's sugar, cane syrup, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve.

I have assembled it the night before and just threw it in the oven in the morning and it turned out great :)

Broccoli Cheese Soup

I loved this soup but of course my husband didn't because it had the dreaded broccoli in it. He will eat broccoli smothered in cheese but apparently it was "too much broccoli" in this soup. Oh well, I will wait until he goes out of town and make it for Dad and I again. Mwahaha.

This recipe is on allrecipes so I'll just direct you over there.... Broccoli Cheese Soup you can feel free to use my suggestions below or make it as is ;)

I added "matchstick" carrots and frozen corn to the broccoli when cooking in the broth. Then added ham cubes when I added the milk/garlic powder. I also didn't have enough velveeta last time I made it so I only used about 1/2 pound of that and 1 1/2 c of shredded cheddar. The people that bitch about the onion probably don't know about the small (slightly larger than a golfball) cooking onions. If you use like a yellow onion you'd have way too much. I also didn't think the garlic powder was too much, but I like garlic and had the other veggies/ham/cheese flavors in there.

Summer Berry Pie

Another low fat dessert recipe :) and also involves jell-o so kids should like it. Got this from my friend Anne at my bridal shower back eons ago.

Summer Berry Pie
Yields: 2 pies (6-8 servings each)

Ingredients:
1 ½ cups sugar
3 cups cold water
6 Tbsp corn starch
1 package (6oz) berry flavored gelatin
2 cups fresh blue berries (or blackberries are good too)
2 cups fresh strawberries
2 cups fresh raspberries
2 9-inch graham cracker crusts
4 cups whipped topping

In a saucepan combine sugar, cornstarch & water until smooth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat. Stir in gelatin until dissolved. Refrigerate 15-20 minutes or until mixture begins to thicken. Stir in berries. Pour into crusts & chill until set. Garnish with whipped topping and extra berries.

Orange Creamsicle Pie

This is a low fat low sugar recipe my mother in law gave me a few years ago. It can be modified to any kind of jell-o you'd prefer by changing the yogurt to another flavor or just vanilla.

Orange Creamsicle Pie

Ingredients:
1 8oz package fat free cream cheese
1 8oz container light orange yogurt
5 tsp sugar or substitute
¼ tsp vanilla extract (I use a bit more, overflow the measuring spoon)
1 small package sugar free orange gelatin
1 cup fat free cool whip
1 reduced fat graham cracker pie crust

Beat cream cheese and yogurt until creamy, add sugar and vanilla extract and continue mixing. Stir in orange gelatin and beat to blend. Fold in cool whip. Pour into pie crust and chill at least 2 hours.

Crockpot Lasagna

This was from a cookbook my Mom worked on right before she passed away. It was for the Clarkston Chamber of Commerce, so I doubt I will be arrested for copyright infringement for sharing it with you. It originally called for 12oz cottage cheese (gross) so I sub ricotta. You can change it back to cottage if you prefer.

Crockpot Lasagna

ingredients:
1 1lb of ground turkey or beef
1 medium onion, chopped (I used a couple shakes of dried minced onion, and a few tsp of minced garlic)
1 jar of your favorite spaghetti sauce, approx 26 oz. (I used a 3lb jar of Prego)
15oz ricotta cheese
1/2 cup grated parmesan cheese
1 egg, beaten
12 oz lasagna noodles (not cooked)
12 oz shredded mozzarella (reserve 1/2 cup)

Brown meat and onion (and garlic) in skillet. Drain off fat. Add spaghetti sauce (and I added additional spices) and simmer for 5-10 minutes. If sauce is too thick add about 1/2cup of water to thin it (I did). In a separate bowl, combine the ricotta cheese, parmesan cheese, and mozzarella cheese (reserving 1/2 cup) and the egg (I also threw in pesto here). Mix thoroughly. Spoon a layer of meat sauce onto the bottom of the slow cooker. Add 2 layers of uncooked lasagna noodles (broken into pieces to make them fit). Top with cheese mixture, then sauce, then 2 layers of noodles, then cheese, then the remaining sauce. Sprinkle reserved 1/2 cup of mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approx 3 hours.

Texas Country Potato Salad

my Mom's cousin gave me this recipe. It is *so good* and so easy, but is not a healthy recipe by any stretch of the imagination. Is easy to triple since potatoes come in a 3lb bag ;)

Texas Country Potato Salad

4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 c mayonnaise
1 t Dijon mustard
salt and pepper

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside.Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. (I have omitted the grease before and it turns out okay, just not quite so good) Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces.In a separate bowl, mix mayonnaise, Dijon mustard, salt and pepper for dressing.Toss potatoes, onion and egg in dressing Add bacon. Serve chilled. Even better if you make it the day before you serve it.

Bordelaise Sauce

This one I found on allrecipes, I have made it many many times and love it.

Here is the original Bordelaise Sauce with Mushrooms recipe.

When I am in a pinch and do not have mushrooms (which is pretty much every time because my husband hates them), this is the recipe I came up with based on what was on hand ;) I also don't use fresh shallots or thyme, I have dried. This is the cream of mushroom soup version I guess ;)

Bordelaise Sauce without mushrooms

INGREDIENTS
1 tbsp butter
2 tbsp dried shallots
1 tbsp minced garlic (garlic is always mandatory)
4 tbsp butter
1 can campbells cream of mushroom soup
2 cups beef broth
2/3 cup red wine (I used a tasty shiraz)
2 tbsp Worcestershire sauce
(he had no bay leaf so that was left out)
dash of dried thyme
salt and pepper to taste
2 tablespoons cornstarch
4 tablespoons cold water

DIRECTIONS
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic, and cook until the garlic is fragrant. Add the shallots and stir until starting to soften. Add the remaining 3 tablespoons of butter, then stir in the cream of mushroom soup until encorporated. Pour in the beef broth, wine, and Worcestershire sauce; season with the thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened.

I boiled some ziti pasta, put the 2 strip steaks sliced up on top and covered with sauce and tossed. Mmmmm. For an experiment it was hella good. Sort of like beef stroganof without the sour cream in the sauce. Tonight I bought some steaks stuffed with wild rice so I plan to bake those with just salt/pepper on them and then top with this sauce.

Glazed Pork

I don't recall where I found this one, I thought it may have been allrecipes but I searched on its ingredients and didn't find it. I love this one because it has a very different flavor and is good to break the rut of casseroles, stews, and soups this time of year.

Glazed Pork

1 pound pork tenderloin (or I buy the tenderloin medallions/pieces already cut for me) trimmed/cut into 16 pieces
1 Tbsp all purpose flour
2 Tbsp brown sugar, divided
1/2 tsp salt
1/2 tsp cumin
1/4 tsp cardamom
1/8 tsp ground red pepper
1/4 cup raisins (I omit)
1/4 cup orange juice
3 Tbsp balsalmic vinegar
2 Tbsp capers (I omit)
1 Tbsp olive oil

Combine flour, 1 Tbsp brown sugar, salt, cumin, cardamom, and pepper; rub evenly over pork (I put in a bag and shake it. Or flip the pork around in a bowl. I am lazy). I often do this step hours ahead of time so it can absorb into the meat in the refridgerator during the day.

Combine 1 Tbsp brown sugar, raisins, juice, vinegar, and capers, stirring until sugar dissolves.

Heat oil in a large nonstick skillet over medium high heat. Add pork; cook 2 minutes, turn pork over and cook 1 minute (I brown mine then flip and brown it again). Add the vinegar mixture; cook 1 minute or until sauce thickens and pork is done. I let mine cook on low while I finish the sides.

This is really good with brown rice or couscous.

Orange Sauced Chicken

I made this the other night for dinner. It was again another weightwatchers board recipe, though I changed the breading method for the chicken to make it at little tastier (though not quite so guiltless). I also doubled the sauce because I was making 3 chicken boobs and the recipe called for 2 tiny ones. I like sauce, so sue me.

Orange Sauced Chicken

1/2 cup orange juice
1/2 cup chicken broth
2 Tbsp of orange marmalade
2 tsp lemon juice
1 1/2 tsp cornstarch
1/2 tsp dried crushed rosemary
1 tsp salt (or to taste)
1 tsp ground pepper (or to taste)
1/2 tsp paprika
1/2 cup flour
2-4 boneless skinles chicken breasts, pounded to a uniform thickness.
1 egg
1 cup milk
1 1/2 cups italian style bread crumbs
Pam
spray butter

Add salt, pepper, paprika, and flour to a quart or larger zip lock bag, seal and shake to combine. Whisk egg with milk in a bowl large enough for chicken dunking. Place breadcrumbs on a dinner plate (spread out).

Pam a skillet large enough for your chicken breasts, heat on medium to prepare pan.

Put chicken one breast at a time in the flour bag, seal/shake, then dip in egg mixture and roll in breadcrumbs. Place breasts in the heated skillet as you finish. I then spray buttered them on the side not on the skillet.

Cook the chicken 3-5 minutes per side, until lightly browned on each side. While chicken is cooking, combine the OJ, marmalade, broth, lemon juice, rosemary, cornstarch, and some fresh ground pepper and salt (to taste). Whisk well until combined.

Once the chicken is browned reduce heat, add liquid, and simmer, stirring/flipping chicken occasionally. I let mine simmer for about 20 minutes while I cooked the sides, I had large chicken breasts and wanted to be sure they were done. The original recipe said 5-6 minutes or until chicken is done.

I had enough sauce that I plated the chicken and drizzled sauce over top. Was very good with some these baked potatoes and carrots.

Mexican Lasagna

This was dinner last night, I am calling it Mexican Lasagna. I originally found something similar on the weightwatchers online boards back in 2005 the first time i was on it, I think they called it easy enchilada casserole. I haven't run it thru the points calculator with the changes I've made.

The original recipe called for it to be made in a 7x11 pan, I used the 2.5 quart oval corningware I have and it was just the right size.

Mexican Lasagna

soft tortilla shells (I used the mission large ones so only needed 4, will need more for smaller shells)
1 lb lean ground beef
1 can reduced fat cream of chicken soup
1 can (15oz) Hunt's fire roasted diced tomatoes
1 small cooking onion diced (or can use 1 - 2 Tbsp dehydrated onion)
1 heaping Tbsp minced garlic
10 pickled jalapeno slices, diced (I buy the old el paso ones)
2 Tbsp Chili powder (or less if you don't spice)
1 Tbsp cumin powder
cilantro to taste (some people don't like it, I love it. can substitute parsley if you're not a fan or omit all together)
Pam
8 oz velveeta light, cubed
1 can fat free refried beans (I added this, I love refried beans).
1/3 cup sargento mexican blend shredded cheese

brown the meat in a large skillet, drain, wipe pan clean then return meat to the pan. Add tomatoes, jalapenos, spices, garlic, onion, and soup. Stir until combined, I let it simmer a few minutes while I prepped the casserole dish.

Pam the casserole dish well. Tear up tortillas and layer on bottom of casserole in large pieces covering the bottom. I double layered it (2 tortillas thick). Spread entire can of refried beans on top of tortillas. Top with 1/2 of the meat/tomato mixture. Sprinkle 1/2 of the cubed velveeta over top. Place another layer (2 tortillas thick) of the torn tortillas. Add the remaining meat mixture, the remaining velveeta, sprinkle mexican blend cheese over top.

Bake @ 350 for 30 minutes