The Big Sandy Mountaineer -

Senior News

 

October 3, 2018



Just a reminder to please call before 10:30 am. For to go orders.

Thursday, October 4- Tuna Noodle Casserole, Peas, Green Salad, and Banana Bars.

Friday, October 5- Reuben sandwich, Chips, Black bean & corn salad, and Peanut butter cookies.

Monday, October 8-Sloppy Joes, Creamy Bacon Pea salad, and Chocolate Chip Cookies.

Tuesday, October 2- Bake Potato Bar, and Rice Crispy bars.

Wednesday, October 9- BIRTHDAY DINNER, Roast Beef, mashed potatoes, corn, jello, and cake. $8.00

Recipe of the week:

Easy Mexican Casserole

Ingredients

1 pound lean ground beef

2 cups salsa

1 (16 ounce) can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 ounce) can sliced black olives, drained

1/2 cup chopped green onion

1/2 cup chopped fresh tomato

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.

Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.

Bake in preheated oven for 30 minutes, or until hot and bubbly.

 
 

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