Fiestabrunchbake Recipes

Steps:

• Preheat oven to 350°. Cut biscuits into quarters; arrange evenly in a greased 13x9-in. baking dish. Layer with vegetables and shredded cheese. Whisk together eggs, milk and seasonings; pour evenly over layers. Top with salsa., Bake, uncovered, until casserole is browned and middle is set, 35-45 minutes. Let stand 10 minutes before serving. Top servings with fresh cilantro leaves and additional salsa.

Steps:

• Brown ground beef, and drain excess fat.
• Add water, taco seasoning, and salsa.
• Cook for 15 minutes or until water is reduced.
• Place beef in small casserole dish.
• Sprinkle with 1/3 cup of cheese.
• Mix corn bread according to package directions and add remaining cheese.
• Mix.
• Spread corn bread on top of beef.
• Bake at 400 degree for 20 minutes or until corn bread is golden brown on top.

Steps:

• 1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
• 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
• 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
• 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

Steps:

• Stir together dip, flour and sugar.
• Add corn.
• Spoon into a 1-quart casserole dish.
• Sprinkle with broken corn chips or cheese-flavored crackers if desired.
• (I like the cheese flavored crackers).
• Bake uncovered at 375 for 30 minutes or until heated through.

Steps:

• .Preheat oven to 300 deg.
• Combine corn chips, pretzels, pumpkin seeds, oyster crackers, peanuts, cheerios and pecans in a large roasting pan.
• Combine margarine, worchestershire, sugar, garlic and hot sauce in saucepan.
• Heat until margarine melts.
• Pour over chips mixture and mix well.
• Place in oven and back approximately 45 minute.
• Stir frequently to cook evenly.

Steps:

• Preheat oven to 400°F.
• Place prepared vegetables on a baking tray in a single layer, and drizzle the olive oil on top. Lift and coat the vegetables with the oil. Sprinkle with salt and pepper to taste.
• Roast the vegetables for 25 minutes, or until lightly charred on the edges. Cool slightly.
• Reduce oven temperature to 350°F after removing the roasted vegetables.
• Meanwhile, coat the bottom and sides of an 11x7 baking pan with oil (or an oil spray), and arrange the tortillas on the bottom of the pan. Set aside.
• Mix the eggs and cream and whisk until incorporated. Add the cheese and stir. Set aside.
• Using a spoon, or tongs, gently lift the roasted tomatoes and place evenly on the tortillas in the baking pan. Stir the remaining vegetables, breaking the onions apart and mixing them with the other vegetables. Spoon evenly onto the tortillas with the tomatoes.
• Pour the egg and cheese mixture over the vegetables and spread to cover, allowing some of the colorful vegetables to peek out the top. Bake at 350°F for about 25 minutes, or until the custard is set.
• Cool and slice into 6 portions, garnishing each with cilantro, avocado slices, and/or fresh salsa.

Steps:

• Heat grill to medium heat.
• Empty seasoning mix into large resealable plastic bag. Add half the chicken; seal bag. Turn bag over several times to evenly coat chicken with seasoning. Remove chicken from bag. Repeat with remaining chicken.
• Grill chicken 3 min. on each side. Brush with barbecue sauce; grill 2 min. on each side or until done (165ºF).

Steps:

• Place round steak in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasonings; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. , Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 minutes or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacamole.