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Gameday Menu


Dex

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I had scrambled eggs, oatmeal and bacon for breakfast. The beer will start flowing here shortly. Post game meal: mile high salsa pie, corn on the cob and jalapeno cornbread.

 

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Ingredients

 

1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts

1 box (8.7 oz) Old El Paso™ Soft Taco Bake® dinner kit

1 cup water

1 can (15 oz) Progresso™ kidney beans, drained, rinsed

1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa

1 cup shredded Monterey Jack cheese (4 oz)

 

Directions

  • 1 Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.
  • 2 In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top.
  • 3 Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.
 
Then pass out!!

 

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