Meal Stack: December 6, 2004

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Ingredients

  • Italian seasoning
  • 2 ½ lbs. ground meat
  • 2 eggs
  • 1 can (11 oz.) mexicorn
  • Parmesan cheese, grated
  • 1 can (16 oz.) refried beans
  • Chili powder
  • 4 oz. (1 cup) mexi cheese, shredded
  • Minced garlic
  • 1 can (8 oz.) stewed tomatoes
  • Ground cumin
  • 1 package (1.25 oz.) taco seasoning mix
  • 2 cans (8 oz.) tomato sauce
  • 6 oz. uncooked fettuccine noodles
  • 8 oz. small curd cottage cheese
  • 1 (16 oz.) bag frozen chopped broccoli
  • 1 can (14.5 oz.) diced tomatoes w/green chilies
  • 1 can (15 oz.) ranch style beans or spicy chili beans
  • 4 oz. (1 cup) cheddar cheese, grated
  • 4 oz. (1 cup) mozzarella cheese, grated
  • 1 bag Fritos® chips
  • 2 onions
  • 1 package flour tortillas
  • Optional toppings: chopped tomatoes, shredded lettuce, sour cream and salsa

Directions

Start stacking:
  1. Brown 1 ½ pounds ground beef in a skillet with ½ cup finely chopped onion (about 1 onion). Drain fat and let cool.
  2. In another skillet, brown 1 pound ground beef. drain fat add 1 packet taco seasoning mix and ¾ cup water; let simmer 5-10 minutes. Let cool.
  3. After meat mixtures have cooled, bag and label as follows:
    1. 1 ¼ cups ground beef & onion: Italian fettuccine pie
    2. Remainder ground beef & onion (about 2 cups) Frito pie
    3. Taco-seasoned ground beef: foil-wrapped burritos


Meal #1- Foil-Wrapped Burritos

  • ¼ cup milk
  • 2 cups pre-cooked taco season ground beef
  • 1 can (11oz.) mexicorn, drained
  • 1 can (16 oz.) refried beans
  • 6 (8” or 9”) flour tortillas
  • 4 oz. (1 cup) Mexican cheese blend, shredded


  1. Heat oven to 350 degrees. Cut 6- 12” squares of foil. In a large non-stick skillet, combine reserved seasoned ground beef and corn. Heat over medium low heat until heated through; stirring occasionally.
  2. Place each tortilla on a square of foil. Spoon refried beans into a medium bowl and add ¼ cup milk, mix well. Spread about 4 tablespoons or refried beans down center of each tortilla. Top each with beef mixture and cheese. Fold bottom 1/3 of each tortilla over filling; roll up, starting at one side. Wrap each burrito securely in foil. place on a non-greased baking sheet.
  3. Bake for 8-10 minutes or until thoroughly heated. Open foil carefully to allow steam to escape. If desired, top with chopped tomatoes, shredded lettuce, sour cream, and salsa.



Tip:

Serve these wonderful burritos with Spanish rice, avocado and a beautiful garden salad






Meal #2- Italian Fettuccine Pie

  • 1 tbs. margarine/butter melted
  • 1 ¼ cups pre-cooked ground beef
  • 2 eggs
  • & onion
  • ½ tsp. Italian seasoning
  • 1 can (8oz.) stewed tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
  • 6 oz. uncooked fettuccine noodles
  • 1 cup (4 oz.) mozzarella cheese, grated
  • 1 cup small curd cottage cheese
  • 1 cup (from 1# pkg) frozen chopped broccoli, thawed
  • ¼ cup parmesan cheese, grated


  1. Heat oven to 350 degrees. In large saucepan, cook and drain fettuccine as directed on package.
  2. Meanwhile, reheat reserved ground beef and onions until heated through. Stir in tomatoes, tomato sauce, and Italian seasoning. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
  3. In a medium bowl, beat one egg and butter/margarine. Stir in fettuccine noodles and mozzarella cheese. Spoon mixture into ungreased quiche dish or pie plate (9” x 1 ½ “) press evenly on bottom and up sides of plate.
  4. Mix cottage cheese and remaining egg; spread over fettuccine mixture on bottom of pie plate. Sprinkle with broccoli. Spoon beef mixture evenly over top. Sprinkle with parmesan cheese.
  5. Bake uncovered about 30 minutes or until hot in center. Let stand 10 minutes before cutting.


You may wrap the un-baked pie tightly and label. Freeze no longer than 1 month. About 2 ½ hours before serving, heat oven to 400 degrees, unwrap and recover with aluminum foil. Bake about 2 hours or until hot in center. Let stand 10 minutes before cutting.






Meal #3- Southwest Frito Pie

  • 1 tsp. minced garlic
  • 2 ¼ cups pre-cooked ground beef & onions
  • 2 tsp. ground cumin
  • 1 can (14oz.) diced tomatoes with green chilies
  • 2 tsp. chili powder
  • 1 can (8 oz.) tomato sauce
  • 1 can (15 oz.) ranch style beans or spicy chili beans
  • 1 cup (4 oz.) cheddar cheese, grated
  • 1 bag Fritos® chips


  1. Reheat pre-cooked ground beef & onions in skillet
  2. Add next six ingredients. Mix and heat thoroughly.
  3. Serve over Fritos® chips and top with cheese


May top with sour cream, onions, tomatoes, lettuce, pico de gallo, or
cilantro.

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