If you are like me, you like to have several versions of the same meatless mexican lasagna with noodles when you cook. Sometimes we have specific ingredients in mind, and sometimes we don't have everything on the list.
In a large bowl, combine beef, bread crumbs, eggs, soup mix, pepper and 1/2 c ketchup; form into loaf. Place loaf in slow cooker mexican lasagna with corn tortillas and spread remaining 1/4 c of ketchup on top of loaf. Cook, covered, for 8 hours on low.
In a large, deep skillet, brown sweet Italian sausage meat (casings removed) over medium heat. Season meat with salt, pepper, Italian seasoning and garlic powder. Be sure to break up slow cooker mexican lasagna meat while stirring frequently. Cook until well-browned.
Dr. Pepper Mac and Cheese - Dr. Pepper in mac and cheese? Surprise! Here's another great recipe featuring the popular soda. In addition to Dr. Pepper, this version includes: ground beef, tomato and Worcestershire sauces and Mozzarella cheese.
Sunday, October 26th, Bristol will be hosting a Chili Cookoff. It's open to anyone and everyone, so if you think you got mad cooking skillz bring your best red or chili lasagna and compete against a hoary host of other cool beer geeks (many of whom are die-hard Bristol loyalists). All entrants will receive a free pint and those who show up to watch get to taste the chilies. Beer-y prizes and a Broncos jersey are being awarded to the winners. This event runs from 2:00 pm - 4:00 pm.
Bell Peppers 0 SHU The green ones are unripe, but have a much longer shelf life. If the green ones "repeat" on you, try eating a ripe colorful one in red, yellow or orange instead.
While fresh veggies are a little better, frozen veggies are almost as good, and much better than nothing. And since you can keep them in the freezer, they rarely go bad.