Food Friday: What's for Dinner? Tortilla Soup, Egg and Sausage Casserole and Taco Melts

Please welcome today's home chef Diana W. who is a busy mom of 3, volunteer and entrepreneur. Enjoy!

Ground Round Mexican Chicken & Tortilla Soup
1 lb. shredded chicken breast
1 can Fiesta Nacho cheese soup
1 can Cream of Chicken soup
1 soup can of milk
1 can enchilada sauce (mild)
Crushed tortilla chips
Shredded cheddar cheese

Bake chicken breast in a casserole dish with a small amount of water for 1 ½ hours. Cut it up in small shredded places
Add chicken and all ingredients (except for tortilla chips and shredded cheese) to crock pot and heat on low for 2-3 hours. Serve with crushed tortilla chips and shredded cheese.



Egg & Sausage Casserole
• 1 pound pork sausage (I use the precooked sausage patties – so it is really quick to cook them up in the microwave
• 1 (8 ounce) package refrigerated crescent roll dough
• 8 eggs, beaten
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 teaspoon dried oregano

Preheat oven to 325 degrees. Lightly grease a 9x13 inch baking dish.
Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.



Grands Taco Melts
1 package (1 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired

Heat oven to 375°F.
In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

Image courtesy of Google Images