Food Storage Recipe - Mexican Tortilla Stack

 

Layers of yummy!!

NEED:

1 pound of ground beef

1/2 pound of Velveeta cheese , cut into 1/2 inch cubes

1 cup of frozen corn

1 jar of thick and chunky salsa , medium

12 corn tortillas, cut into quarters

sour cream

Preheat the oven to 400 degrees.

Brown the ground beef in a large skillet then drain very well.

Add the Velveeta cheese and stir until melted.

Stir in the salsa and corn.

Spread 1/4 of the meat mixture in the bottom of a casserole baking dish.

Top with tortilla pieces. 

Repeat the layers 2 more times and then top with remaining meat mixture. 

Cover tightly with foil.

Bake for 30 minutes. 

Serve with sour cream on top. Green onion if you have it.

Food Storage Recipe - Quick Pizza Sauce

 This is such a simple and quick way to make some pizza sauce. I use it on flat bread, home made pizza, and so much more. 

 Melt a tablespoon of butter in a pan.

Add some garlic and some Italian seasoning. Cook until fragrant.

Stir in 2 tablespoons of tomato paste to coat it with the seasoning and garlic.

Stir in 1/3 cup of water and 2 tablespoons of cream cheese until very well combined. 

Bring to a simmer and cook until thickened. About 3 minutes. 

Remove from the heat and use. 

This recipe is very easy to double if you need more. 

An Outdoor Fire Place

 This is such a neat idea for making an outdoor Fire Pit. Could come in hand if power goes out and give a place to cook food. 

Keep an eye out on local facebook groups for pavers etc. I bought enough a few years ago from someone local to make a new sidewalk in my back yard for $10.00!! And had a whole stack left over.

Food Storage Recipe - BLT Macaroni Salad

 

BLT MACARONI SALAD

8 Oz. Elbow Macaroni Pasta 

6 slices bacon, cooked crispy and crumbled

1 cup cherry tomatoes, halved

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon apple cider vinegar

Salt and black pepper to taste

2 green onions, thinly sliced

Cook the Elbow Macaroni Pasta according to the package instructions until al dente.

 Drain and rinse under cold water. Set aside to cool.

 

In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, salt, and black pepper to make the dressing.

 

Add the cooked and cooled macaroni, crumbled bacon, halved cherry tomatoes, sliced green onions, and chopped fresh parsley to the bowl with the dressing.

 

Toss everything together until well coated with the dressing.

 

Cover the bowl and refrigerate the BLT macaroni salad for at least 1 hour before serving to allow the flavors to meld.

 

Serve chilled and enjoy!

 

Food Storage Recipe - Crockpot Hamburger Potato Casserole

 

Super yummy meal and easy to just throw it together. 

1 lb ground beef

4 cups potatoes, peeled and thinly sliced

1 onion, chopped

1 can (10.5 oz) condensed cream of mushroom soup

1 cup shredded cheddar cheese

1 teaspoon garlic powder

Salt and black pepper to taste

Optional: chopped fresh parsley for garnish

Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess grease.

 

Transfer to your Crock Pot and mix together the cooked ground beef  with sliced potatoes, chopped onion, condensed cream of mushroom soup, shredded cheddar cheese, garlic powder, salt, and black pepper.

Cover and cook on low heat for 6-8 hours or until the potatoes are tender.

 

Serve hot, garnished with chopped fresh parsley if desired.