PANERA AUTUMN SQUASH SOUP INGREDIENT LIST RECIPES

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TACO BAKE - CAN'T STAY OUT OF THE KITCHEN



Taco Bake - Can't Stay Out of the Kitchen image

This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free.

Provided by Teresa

Categories     Beef Main Dish

Prep Time 10 minutes

Cook Time 40 minutes

Yield 6

Number Of Ingredients 7

1 1/2 lbs. 93% to 96% lean ground beef
14.5 oz. can diced tomatoes with green chilies
1/2 cup water
1 cup sour cream
1 pkg. taco seasoning (or Homemade Taco Seasoning)
8 to 12 oz. pkg. Colby-Monterey Jack cheese (shredded (use more if you like a lot of cheese))
Corn tortilla chips

Steps:

  • Preheat oven to 350°.
  • In a medium skillet over medium heat, brown the ground beef and drain fat.
  • Add the diced tomatoes with green chilies, water, sour cream and taco seasoning mix.
  • Let simmer for 5-10 minutes.
  • In the bottom of a greased 9x13” baking dish, place a layer of tortilla chips.
  • Cover with a layer of meat mixture then a layer of cheese.
  • Repeat this process until the last layer is cheese.
  • Bake for 20 minutes, or until the cheese is bubbly.

LENTIL SOUP RECIPE | ALTON BROWN | FOOD NETWORK



Lentil Soup Recipe | Alton Brown | Food Network image

For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.

Provided by Alton Brown

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise

Steps:

  • Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Nutrition Facts : Calories 372 calorie, FatContent 8 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 762 milligrams, CarbohydrateContent 55 grams, FiberContent 13 grams, ProteinContent 24 grams, SugarContent 5 grams

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