Burrito Casserole

Ingredients:
1 lb. Hamburger Meat
1 pkg. Taco Seasoning
1 lg can Refried Beans
1 family size can Cream of Chicken
Milk
Flour Tortillas
Chopped Green Chile
Shredded Cheese

Directions:
Preheat oven to 350. Brown hamburger meat, drain fat, add taco seasoning (follow directions on pkg). Add refried beans to meat and cook til warm. In separate bowl, mix cream of chicken and same amount of milk with wisk (I usually fill the can about 3/4 with milk so it's not too soupy). Spoon meat and beans into flour tortillas (a good spoonful), fold over sides like a burrito and flip upside down into casserole dish. Fill casserole dish with layer of upside-down burritos. Pour the soup mix over the top of the burritos. Top with green chile and lots of cheese. Put in the oven for approx. 20 minutes or until cheese is bubbly.

Texas Sour Cream Corn Muffins

2 large eggs

1 cup light sour cream

6 tbs butter, melted

1/4 cup milk

1/2 cup all purpose flour

1/14 cup yellow or white cornmeal

1 1/2 tsps baking powder

1/2 tsp salt

3/4 tsp baking soda

1 to 2 tbsp sugar, optional

1 cup drained corn kernels, or frozen corn, thawed

Grease and flour 6 Texas Muffin cups or spray with Pam.Whisk eggs, sour cream, milk and melted butter.In mixing bowl combine flour, cornmeal, baking powder, salt soda and sugar if using sugar.Stir the first mixture into the dry ingredients just until blended, fold in the corn kernels. Spoon the batter into the prepared muffin cups filling to about 2/3 or 3/4 full.Bake for 20 to 25 minutes or until tops are lightly brownned.

QUESADILLA CASSEROLE

6 slices Cheddar cheese

6 slices Monterey Jack cheese

6 lg. flour tortillas

1 med. onion, chopped

1 (4 oz.) can chopped green chiles

WHITE SAUCE:

3 tbsp. butter

1 c. milk

1 c. sour cream

3 tbsp. flour

1 c. shredded process cheese

1 (8 oz.) can green chile enchilada sauce

Prepare quesadillas by stacking one slice of each kind of cheese near the edge of tortilla. Top with a rounded teaspoon each of onion and chiles. Roll tortillas up around cheese, folding ends under to form 6 little packages. Place quesadillas in greased casserole, overlapping to fit. To prepare sauce, melt butter, stir in flour. Add milk and stir until thickened. Remove from heat and add shredded cheese and sour cream. Stir until melted. Add can of green chile enchilada sauce.

Pour sauce over quesadilla packages in casserole. Bake at 325 degrees about 30 minutes or until piping hot. Serves 6 if served with other Mexican dishes.
When I made this I added a lb of browned ground beef seasoned with salt, pepper, onion, garlic, chili powder.