Fry Bread

Also known as Indian Fry Bread, these are delicious no matter how they're served.

There are yeast and baking powder versions, this is a yeast recipe.

Fry Bread Recipe:
1 1/2 tsp Active Dry Yeast
1/4 Cup Warm Water (100-105 degrees)
3 tsp Sugar, divided
1 Tbsp Olive Oil or Vegetable Oil
5oz. Can Evaporated Milk, room temperature
2 Cup Unbleached All Purpose Flour
1/2 tsp Salt
flour for kneading
peanut or vegetable oil for frying

Dissolve yeast in warm water with 1/2 tsp of sugar, set aside to proof.
In a bowl combine flour, salt, and remaining 2 1/2 tsp of sugar.
Add yeast mixture, oil and milk to flour, mix well.
Dump out on lightly floured surface, knead until smooth and elastic, about 5 mins.
Cover and rise until double.
Punch down and knead, divide into six equal portions and shape into balls.
Cover and rest 10 minutes while preparing fry oil.
Add 3/4 inch of oil to a 10 inch cast iron skillet* or an electric skillet. **
Heat oil to 375 degrees.
One at a time, roll dough out to 1/8 inch thickness, cut a 3 inch slit in the center of dough, cutting almost to, but not through the bottom of the dough.
Fry until puffed and lightly browned on each side (bread should puff almost immediately after being added to the hot oil) drain on towel.

Delicious plain or top with:
Butter and honey
Cinnamon and sugar
Taco fixins' for supper
Fried egg for breakfast

Notes
*To tell if oil is hot enough for frying when using cast iron, dip a wooded spoon into oil, if bubbles form around the spoon, the oil is hot enough to fry
**An electric fryer can also be used if the diameter is at least 8 inches or make fry breads smaller to accommodate

Oatmeal Brownie Cookies

I was craving cookies and brownies yesterday so I came up with a combination

and the result is chewy oatmeal brownie cookies.

4 oz. Unsweetened Chocolate
1 1/2 Sticks of Butter
1 1/2 Cup Sugar
1/2 Cup Light Brown Sugar
3 Eggs
1 tsp Vanilla
2 Cups Flour
2 Cups Rolled Oats

In a double boiler (or microwave) melt together chocolate and butter.
Pour chocolate mixture into a large bowl, add sugars, stir well to combine.
Add eggs one at a time, mixing well after each addition, stir in vanilla.
Add flour, stir until combined.
Fold in oats.
Place dough in refrigerator for 30 minutes or until dough is cold enough to roll.
Meanwhile, preheat oven to 350 degrees.
Roll dough into 1 inch balls, place on parchment lined cookie sheet.
Bake 8-10 minutes until set and surface looks "dry".
Do not over cook, they will still be gooey in the middle when warm but will set up and have chewy centers when cooled.

Guacamole Spice Mix

I have to be resourceful sometimes since we live so far from town and only make it to the grocery store about once a month. I try to find ways (usually out of last minute necessity) to make dishes from ingredients kept on hand in the pantry. We love guacamole so I made up this spice mix for quick and easy guacamole if I don't have onion, tomatoes, and peppers, etc. on hand. It even turned out to be handy for other "Mexican" flavored dishes.

In a small bowl combine:

2 Tbsp Kosher Salt (or less to taste)

2 Tbsp Ground Cumin

1tsp Ground Red Cayenne Pepper (use more if you want it spicy)

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

This can be stored in a standard size red top McCormick's spice bottle

Uses:

For guacamole: add approx. 1/2 tsp of seasoning mix and 2 tsp lime juice per mashed avocado. Mix well, press pit into guacamole, smooth top, and press plastic wrap directly to the surface of the guacamole. This will help reduce discoloration. Refrigerate for 30 minutes or more to let flavors develop.

This seasoning mix also makes a decent sauce for chilaquiles or an enchilada sauce substitute: add 1/2 to 1/4 tsp of seasoning mix to 8 oz. of tomato sauce.

Mix seasoning with tomato sauce, softened cream cheese or sour cream for dip.

Buttermilk Biscuits

Flaky and perfect for biscuits n' gravy, with beans, or buttermilk fried chicken.

2 1/2 Cups Unbleached All Purpose Flour
1 Tbsp Baking Powder
1 1/2 tsp Kosher Salt
5 Tbsp Cold Butter, cut in pieces
1 Cup Cold Buttermilk*

Preheat oven to 500 degrees.
In a large bowl whisk together flour, baking powder, and salt.
Add butter and work together quickly with fingers until coarse "crumbs" form with no pieces bigger than a  marble.
Add milk in one pour and stir with wooden spoon until it just comes together. (add an extra 1-2 Tbsp milk if needed).
Turn onto a floured surface and knead 8-10 times just to make it form a ball.
Gently flatten with the palm of hand then roll to 1/2 to 3/4 in thick.
Pierce dough with a fork completely through at 1/2 inch intervals.
Cut into squares with a pizza cutter or use a 3 inch biscuit cutter.
Place on parchment lined baking sheet 1/2 inch apart.
Bake on upper 1/3 rack of oven for 8-12 minutes.
Makes approx. 9 biscuits.

*I don't always have buttermilk around but I do keep Buttermilk powder in the fridge and these will work well with buttermilk powder (like Saco found at Wal-mart). Just add 4 Tbsp of powder with the dry ingredients and use 1 Cup of cold water or milk instead of buttermilk.

Unstuffed Green Peppers

simple and easy in one pan

1 Cup Green Peppers, diced (fresh or frozen)

1 lb. Ground beef

1/3 C Onion, diced

1 C Crushed tomato, undrained (or whatever kind you have around)

1/3 Cup White Rice, uncooked

1 Tbsp Worcestershire sauce

1/2 tsp Basil

1/2 Cup Water

1 Cup Shredded cheddar

Pepper and salt to taste

Brown meat and onion, drain.

Stir in tomatoes, rice, Worcestershire, basil, water, salt and pepper.

Bring to a boil, reduce heat to low, cover and simmer for 18-20 until rice is tender.

Stir in 1/2 cup cheese and peppers, top with remaining cheese.

Bake in 350 degree oven, uncovered, for 15 minutes.

(If not using a cast iron skillet prepare the rice mixture in a sauce pan and then pour into a casserole dish before putting in the oven.)

Favorite White Loaf Bread

This homemade bread recipe makes good toast.

2 Pkg Yeast
1/2 Cup Warm Water, 110-115 degrees (use an instant read thermometer)
3 1/2 Cups lukewarm Milk or Potato Water
1/4 Cup Sugar
1 Tbsp Kosher Salt
1/4 Cup Butter, room temperature
10-12 Cups Bread Flour
     (Sometimes I substitute 3 cups of whole wheat flour for some of the bread flour)

In a small bowl, dissolve yeast in warm water with a pinch of sugar taken from the 1/4 cup of sugar, set aside to proof.
Combine milk, sugar, salt, and butter in a large bowl.
Add 4 Cups of flour and mix well.
Add yeast and beat well with whisk until smooth and spongy.
Work in the rest of the flour, then knead until smooth, about 10 minutes.
Round up in a greased bowl, cover and let rise until double, about an hour and a half.
Punch down and knead a little.
Shape into 3 loaves, place in greased (and corn-mealed, if you like) bread pans.
Let rise until double, about an hour.
Bake at 400 degrees for 30-40 minutes.
If the top of the loaf starts getting too brown during baking, loosly set foil over top of loaves.

Big & Chewy Ginger Molasses Cookies

These big cookies go great with coffee

2 1/4 Cup All Purpose Flour

2 tsp Ground Ginger

3/4 tsp Ground Cinnamon

1 tsp Baking Soda

1/8 tsp Salt

10 Tbsp Butter, room temperature

1 Tbsp Cream Cheese, room temperature

1 Tbsp Sour Cream, room temperature

1 Cup Sugar

1 Egg, room temperature

1/4 Cup Dark Molasses

sugar for rolling

Before preparing cookies, set out the ingredients that need to be brought up to room temperature (68-70 degrees).

Combine flour, ginger, cinnamon, baking soda, and salt in a bowl and set aside.

Beat butter on high with an electric mixer for 30 seconds until pale and airy.

Then add cream cheese, sour cream and sugar, beat until well combined and creamed.

Beat in egg and molasses.

Remove bowl from mixer, add the flour mixture, stir with a wooden spoon until no more white from the flour is showing.

Place cookie dough in the refrigerator for about 30 minutes, or until the dough firms up enough to roll into balls.

Roll 1/4 cup of dough into a ball (ice cream scoop works good), then roll in sugar to coat.

Place on a parchment lined baking sheet, 2 inches apart.

Bake at 350 degrees for 13-16 minutes.

makes one dozen 4 inch cookies

Fall Treats: Honey Caramel Apples

A favorite from my first blog that makes a great treat for fall and Halloween. This recipe is a "no high fructose corn syrup" caramel apple recipe since it uses honey instead of corn syrup.

You will need:

1 cup brown sugar
1/2 cup butter (1 stick) cut into pieces
1/2 cup honey
1/4 cup heavy whipping cream
5 - 6 apples, I like Granny Smith
wood sticks
candy thermometer

Prepare apples for caramel dipping:
Remove stems from apples and insert stick into stem end.

For store bought apples, the wax coating will need to be removed so the caramel will stick.
Heat a large pot of water to a boil. Dip each apple for 3 seconds in boiling water, repeat so that each apple has been dipped twice. If you have non store bought apples there is no need to dip.
Let apples cool back to room temperature. This process may leave brown tinted skins, don't worry, it won't affect flavor or color inside the apple.

Prepare the caramel:
Combine first 4 ingredients in a small heavy-gauge sauce pan.
Stir constantly over medium-high heat until mixture reaches 248 degree firm-ball stage.
Tip: use the cold water test in addition to a thermometer.
Remove caramel from heat and let cool for 5 minutes until it thickens slightly if needed.
While caramel cools, grease wax paper with butter.

Holding apples by the stick, dip and roll apples in caramel until nicely coated.

Place apples on wax paper to cool.
Use a spoon to drizzle extra caramel over apples if desired.
Store caramel apples in the fridge, take out about 10 minutes prior to eating.

Suggestions:Add jimmies, nuts, chocolate or peanut butter drizzle.

Homemade Corn Tortillas

Well, almost homemade, I am not going through the process of boiling corn in slaked lime and grinding here. I use masa harina (fresh corn masa that has been dried and powdered). Yes, you can just use the directions on the bag of masa but I find this cooking method turns out better tortillas.1 3/4 Cups Masa Harina (not corn meal)

1 Cup + 2 Tbsp Hot Tap Water

Pinch of salt (optional)

Mix masa with water and salt, knead in the bowl until smooth, dough should be feel like moist, sandy, play-doh.

Add more masa or water if needed to achieve the right consistency.

Wrap dough ball in plastic wrap and let rest for 30 minutes.

Prepare dough for cooking

Readjust the consistency of the masa back to "play-doh", it will dry a touch during the resting period.

Divide dough into 1-inch balls (about 1 oz. each) and cover with plastic.

Place a griddle on the stove over 2 burners to preheat, turn one burner on low and the other on med-high (or use 2 skillets).

To press tortillas

Split a heavy quart zip-loc bag down the sides to form 2 sheets and lay one piece on the bottom plate of a tortilla press.

Set a ball of dough on the press and cover with the other piece of plastic bag.

Close the press with a smooth even motion (do not over press)

Open and turn tortilla with the plastic 180 degrees, close and press again to an even 1/16 inch.

Peel off the top sheet of plastic, flip the tortilla, dough side down, onto one hand then starting at the corner peel off the other sheet of plastic.

Cook tortillas one at a time after pressing. Pressing all of them, and then cooking, may cause them to dry out too much.

If you do not have a press use 2 pie pans, plates, or cast iron skillets, but if you'll be making these very often a press is worth it.

To Cook

Start by placing the tortilla on the cooler end of the griddle, let cook for about 20 seconds.

If the edges dry out and/or curl the griddle is too hot or cook time was too long.

Then flip it over (uncooked side down) onto the hot side of the griddle. Let cook for about 30-50 seconds until brown spots form on the edges.

Flip again (on the hot side) and let cook for 15-30 seconds, the tortilla should puff up and when lightly browned remove from griddle.

If the tortilla does not puff the griddle may not be hot enough or the dough to dry. It may take a couple to get it right but after a few you get the feel of it.

As tortillas are removed from the griddle, place and wrap them together in a flour sack towel.

Let the stack of wrapped, hot tortillas rest for 15 minutes to soften and finish cooking.

Easy Skillet Rolls

Have fresh bread with supper using this recipe for quick and easy rolls baked in a cast iron skillet.

1/2 Cup Warm water (100-110 degrees)
1 Pkg yeast
2 tsp Sugar

3 Cups Bread Flour
1 tsp Salt
2 tsp Baking Powder
1/2 tsp Baking Soda
1 Cup Buttermilk
3 Tbsp Vegetable Oil
In a small bowl, sprinkle yeast and sugar over warm water, stir, set aside to let proof.
In a large bowl, add the dry ingredients and stir to combine.
Then add the milk, oil, and yeast mixture, stir to form a stiff dough, add a little more flour if needed.
Dump dough out onto a lightly floured surface, knead for approx. 5 minutes.
Roll out dough to fit the bottom of a 10 inch Cast Iron Skillet.
.
Place dough in a well greased skillet.
Use a metal spatula, pressing straight up and down into the dough where you want the rolls to pull apart.
Cover and let rise for 1 hour.
Bake, uncovered, for 12 minutes at 425 degrees.

Mashed Potato Casserole

This casserole combines ground beef with a homemade cheddar sauce, broccoli, and a crusty mashed potato topping.

For the potato topping:

4 Medium potatoes, peeled and quartered

1/2 Cup Buttermilk (or sour cream)

2 Tbsp. Melted butter

1/3 Cup Milk

1 Egg lightly beaten

1 tsp Salt

1/4 tsp Pepper

1/2 tsp Paprika

Place potatoes in a saucepan and cover with cold water by at least 1 inch.

Heat over high heat until boiling, cover and cook about 15 minutes or until very tender.

While potatoes are cooking prepare the casserole base (see below)

Drain and place potatoes back in saucepan, "mash" until smooth, I use a sturdy whisk.

Add the rest of the topping ingredients to the mashed potatoes, stir until well blended.

For the Casserole Base:

1 lb. Ground beef

1 Tbsp Dry minced onion (1 small diced fresh)

1 Tbsp Flour

1/8 tsp Dry Mustard

1 Cup Milk

3 oz. Cheddar cheese, shredded

Salt

Frozen Broccoli

In a 10 inch, or larger, skillet, brown the hamburger with the onion until no longer pink.

*Push beef to side of the skillet and remove all but 1 Tbsp of fat.

*With the beef still pushed to the side, and skillet slightly tipped to make the fat pool in the edge, add flour and dry mustard to fat, stir smooth to make a roux.

*Add milk and stir until smooth and letting the beef come back into the sauce.

*Continue to stir over med heat until bubbly and thickened, about 5 minutes.

*Add shredded cheese, stir until melted.

I think the above* steps could be replaced with a can of condensed cheddar soup if desired.

Pour beef mixture into a 8x8x2 (or 2-quart) lightly greased casserole dish.

Lay an even, single layer of frozen broccoli on top of beef.

Pour Potato mixture over the top of the casserole and spread even.

Bake at 375 degrees for 30-40 minutes or until top is set and slightly golden.

After baking, place casserole under a hot broiler for a few minutes until top has browned spots. (Optional)

Homemade Wheat Bread Recipe 1

This is one of two wheat recipes I use on a regular basis for our weekly bread. It's actually a half white, half wheat bread loaf. I prefer the flavor and texture of the half and half recipes better than full whole wheat.

In a large bowl combine:

1 pkg. yeast
2 Cups warm water (100-110 degrees)
2 Tbsp sugar
2 tsp salt
Let proof, then add 3 cups of white bread flour.
Beat with wooden spoon until smooth.

In a small bowl combine:
1/2 Cup warm water
1/2 Cup packed brown sugar
1/3 Cup shortening (room temp)
Add to bread batter and stir, then mix in 3 Cups wheat flour.

Dump dough out onto a well floured surface, knead until smooth and elastic, adding flour as needed.
Place dough in a large bowl, cover and let rise until doubled (1-2 hours depending on room temperature)
Punch down dough, knead. Then again cover and let rise until doubled.
Punch down dough, cut in half and form into 2 loaves. Place loaves in well greased bread pans. Cover and let rise until the dome of the bread is at least level with the top edge of the bread pan.
Bake at 375 degrees for 45-50 minutes. Cover loosely with foil mid-way through baking if the tops get too brown.

Empanadas

Homemade empanadas are easy with these 2 recipes.

Prepare the tortilla dough through step 8 (do not cook).

Use about 1/2 lb. Mexican Style Shredded Beef and cheese for filling. The meat will need to be cold or at least cooled to room temperature. I always have a batch waiting in the freezer to use.

To "build" the empanadas:

Place about 1/4 cup of (cold) meat and a sprinkle of cheese on half of the rolled out tortilla.

Dip fingertip in water and lightly wet half the edge (where the tortilla will be sealed together), fold tortilla over to make a half circle and pinch edges together.

To seal, use a fork to crimp around the edges or "braid" as seen above. Place on wax paper until ready to fry.

Fry, un-crowded, at 365-375 degrees turning once. 2-3 minutes on each side. Remove from oil when lightly golden. Caution, don't let them get too dark, they will continue to cook and get a little darker once removed. Drain on paper towels.

The cooked empanadas keep well in the freezer and are great for a snack. Just wrap individual empanadas in foil or place on a cookie sheet. Reheat in a 350 degree oven for about 15 minutes until heated through. I'm sure they could also be microwaved but I have not tried it that way myself.

A little messy, but so worth it.

Almond Rocca Cookies

More sweet treats from my mother's recipe box

Preheat Oven to 350 degrees

Cream together with mixer:

1 Cup Butter, softened

1/2 Cup Light Brown Sugar

1/2 Cup Sugar

Then Add and mix:

1 Egg, lightly beaten

1 tsp Vanilla

2 Cups Cake Flour (see how to make your own cake flour)

Spread the batter about 1/2 inch thick on an ungreased cookie sheet. (batter will be stiff)

Bake at 350 degrees for 15-20 minutes or until golden and cooked through.

As soon as the cookie is removed from the oven, while still on the cookie sheet, drop 4.5 oz. of chocolate chips evenly over the cookie.

In about a minute they will soften. Use a butter knife to spread an even layer of chocolate over the cookie.

After spreading chocolate, while still warm, sprinkle 1.5 oz of chopped almond slivers on top.

When chocolate has cooled slightly, so it doesn't run, cut cookie into squares and place on cooling rack.

Coming Soon: When I get back home and cooking in my own kitchen again I'll be working on getting some more main dishes posted :)

Question: Does anyone else have problems with blogger making up it's own spacing and alignment? Sometimes it just goes to double spacing on it's own, grrrr.... and this is the last time I try to left align photos

Rhubarb Pudding Cake

A cheap and easy fruit dessertSo here I am house-sitting at my parents and I decided to go through my mom's recipe box snooping for something yummy. I found this recipe for rhubarb pudding cake and promptly went to whacking down some fresh rhubarb. I also picked a few strawberries for topping.

For the "pudding"
4 Cups Rhubarb, diced about 1/4 in. thick
1 Cup Sugar
3/4 Cup Water
1/4 Cup Light Brown Sugar

Combine rhubarb, sugar and water in saucepan, heat uncovered, over medium heat until it comes to a slow simmer, then add brown sugar and stir. Continue to simmer over low, stirring occasionally while preparing batter. Cook until translucent, tender and syrup thickens slightly.

For the batter:
1/4 Cup Butter, Softened
1/2 Cup Sugar
1 Egg
1/2 Cup Milk
1/2 tsp Vanilla
1 Cup Sifted Flour
2 tsp Baking Powder
1/4 tsp Salt

Cream the the butter and sugar, then beat in egg and vanilla.
Sift together dry ingredients.
Add the sifted dry ingredients and milk alternately to the creamed mixture, ending with flour.
Pour into a greased 9x9x2 inch pan.
Spoon hot rhubarb sauce over batter.
Bake at 350 for 40 minutes.

For great recipes and crafts from contributors all around the blogosphere , check out this weeks edition of Make it from Scratch.

How to Make Homemade Flour Tortillas

12 easy steps to great homemade flour tortillas

You will need:

2 3/4 Cup All Purpose Flour

1/3 Cup, room temperature, Lard or Vegetable Shortening (not oil)

I use a half and half combination of both

1 tsp of Salt dissolved in 1 Cup of hot (from the tap) water

1. In a large bowl combine flour and fats
2. Work together with fingers until completely incorporated, no clumps of fat left


3. Pour about 2/3 cup of the salt water into flour, stir with a fork until it just comes together. Then, if needed, add more salt water a tablespoon at a time so there is no dry flour at the bottom of the bowl. Dough should be in clumps, do not overwork into a solid ball.
4. Dump dough out onto a lightly floured surface, knead until smooth, about 4 minutes. It should be a little stiffer than bread dough and not stick to your counter top.


5. Divide into 12 pieces
6. Roll into balls, place on plate and cover with plastic wrap. Let rest for at least 30 minutes (do not skip the resting period)

7. On a lightly floured surface, slightly flatten the dough ball with the palm of your hand.
8. Roll out until tortilla is about 6-7 inches in diameter and thin. Place between sheets of wax paper if not cooking as you roll them out.


9. Cook tortilla on a med-high griddle, the tortilla should form small bubbles within a few seconds if at the correct temperature. To test for temerature before cooking I drop a little water on the griddle, if it sizzles for a couple seconds then evaporates it's ready
10. A few more seconds later, when big bubbles form and the tortilla has brown spots, flip to cook other side


11. Cook the reverse side until brown spots appear
12. Enjoy!
Use this recipe for Empanadas

Buttermilk Fried Chicken

Place 4 (or so) pieces of chicken in a shallow pan and marinate for at least 2 hours with:
2 Cups Buttermilk (or enough to cover chicken)
1 Tbsp of Louisiana Hot sauce or Red Hot*
1 tsp Cayenne pepper*
1 tsp Salt
1/2 tsp Garlic Powder

When ready to prepare, combine the following in a paper bag:
3 Cups All Purpose Flour
1 tsp Cayenne pepper
1 tsp Garlic powder
1 tsp Paprika
1 tsp Kosher Salt
Pepper

One piece at a time, remove chicken from marinade, place in paper bag and shake. Re-dip in marinade and re-shake in paper bag for more crust. Set on a piece of wax paper if not frying right after coating.

Fry at 350 degrees for approx. 20 minutes or until chicken is 180 degrees and crispy brown.
Finish in oven if necessary.

*This chicken is not spicy hot, even with the cayenne pepper (I have a mild mouth). If you want more of a kick you'll want to add more hot sauce and pepper.

Mexican Style Shredded Beef

This Shredded Beef will melt in your mouth!

2 lb beef chuck roast
1/4 C water
3 Tb red wine vinegar
1 1/2 C beef broth (or water & bouillon)
2 Tb chili powder
1/2 t ground cumin

Trim fat from roast, simmer 30 minutes, covered, in a 5-Quart Cast Iron Dutch Oven with the 1/4 cup of water.

Uncover and let cook till browned and water has boiled away, turn as needed to brown.

Add rest of ingredients, bring to a boil, cover and simmer till tender and pulls apart easy, about 2 hrs.

Let cool, shred and mix with leftover sauce from pan

Tip: Divide beef into 2 portions, use one portion for Shredded Beef Casserole, Chili Relleno, or Empanadas and freeze the other for later use.

Chili Relleno Casserole

Chili Relleno Casserole - the easy chili rellenos
4-6 Small Cans Whole green chilies, or 1 large can
(adjust depending on brand, you need enough for 2 layers in a 9x13 pan)
*1 lb Cheddar Cheese, shredded or thick sliced
*1 lb Jack Cheese, shredded or thick sliced
4 Eggs, Separated
1 Can Evaporated Milk, 12 oz.
3 Tbsp Flour
Seasoned meat, optional

Split and flatten chillies to cover bottom of a 9x13 casserole pan
Cover with a thick layer of cheddar
Optional: add a layer of mexican seasoned burger or shredded beef
Add remaining chilies, top with jack cheese
Wisk yolks, flour and milk together
Beat egg whites with a mixer until stiff and peaks form
Fold egg whites into yolk mixture, pour over chilies
Bake at 350 degrees for 1 hour and 10 minutes

*P.S.
O.K.... so it uses a lot of cheese, but it is soooo yummy! (and you can use less, it still works)

Mexican Style Shredded Beef Casserole

Corn Chips, divided
1 can Petite Diced Tomatoes,undrained
1 small can Diced Green Chilies
1 lb Shredded Beef, (see the Mexican Style Shredded Beef recipe)
or cooked hamburger with taco seasoning
1 can black beans, rinsed and drained
1 lb cheddar & jack cheeses, grated, divided
1 can corn, I prefer no salt added, drained
1 block cream cheese, 8 oz., softened

In large bowl mix together the tomatoes, chilies, Beans, Corn, and Cream Cheese, until well blended
Layer ingredients in a greased 9x13 in. casserole in the following order:
chips
beef
1/2 of cheese
cream cheese mixture
chips
cheese

Bake at 350 degrees for about 30 min, cover top with foil at beginning of baking if needed to prevent cheese on top from browning to dark