Saturday, January 21, 2012

Mexican Casserole and OREO Pie

I made this last night and it turned out good. I added a little salsa to it because it seemed sort of dry. It was a good way to use up the leftover cresents I didn't use at christmas time.

Mexican Casserole
From: Pilsbury
1lb ground beef, cooked, drained
1package (1 oz) Old El Paso® taco seasoning mix1can
(11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 1/2cups shredded Cheddar-Jack with jalapeño peppers cheese blend
(6 oz)1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

DIRECTIONS:In 10-inch skillet, mix beef, taco seasoning mix and corn. Heat to boiling over medium-high heat, stirring occasionally. Spoon into ungreased 12x8-inch (2-quart) glass baking dish; sprinkle with 1 cup of the cheese.Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on top of meat mixture. Sprinkle with remaining 1/2 cup cheese.Bake at 375°F 15 to 20 minutes.

I had some leftover whipping cream I had to use and I asked DH what he wanted and he suggested a pie. So I whipped up this. I'm sure this isn't totally original but I kind of just threw it together. It came out very good.Chocolate PieBefore you get started place a bowl and mixer beaters into the refrigerator.18 graham cracker squares, ground into a fine powder1/4 cup sugar1/3 cut butter, meltedMix together and press into pie pan. Bake 375 for 4 minutes. Let cool.3/4 cup whipping cream1 tbsp sugar1/2 tsp vanillaMix in chilled mixing bowl with chilled beaters until soft peaks form.In a separate bowl, mix1 pkg of chocolate instant pudding and 1 1/2 cups milk for 2 minutes. Let sit for 2 minutes. Mix whipping cream, pudding mix, and approx 15 chopped oreos together and poor in crust.Refrigerate. Top with cool whip or whipped cream if desired.

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