In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Stick toothpicks into some of the meatballs. In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. Put the bowl on a platter and surround the bowl with 25 meatballs. Fold up and serve.įor meatball appetizers (25 meatballs): Pour 1 1/2 cups guacamole into a bowl. Put one on each serving plate, then top each with 2 tablespoons shredded iceberg lettuce, 3 meatballs, 2 tablespoons grated Cheddar and 2 tablespoons pico de gallo. Sprinkle with chopped cilantro and add a wedge of lime to each plate.įor meatball tacos (8 servings): Warm 8 large soft corn tortillas in a microwave, about 30 seconds. Top with 3 meatballs each, then spoon on 2 tablespoons salsa and 2 tablespoons sour cream on each. To reheat: Place the frozen meatballs on a baking sheet and bake in a preheated oven at 350 degrees F for 15 minutes.įor meatballs over rice (8 servings): Divide 2 cups cooked rice among 8 serving plates. Once frozen, divide them into freezer bags, about 25 per bag, and return them to the freezer. To freeze: Put the cooked meatballs in a single layer on lined baking sheets and put in the freezer. Serve over rice, in tacos or as appetizers, recipes follow. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Add the meatballs in 5 batches of 25, making sure not to overcrowd the pot. Heat the olive oil in a heavy pot or large skillet over medium-high heat. Place the meatballs on the lined baking sheets and freeze for the meatballs to firm up, 10 to 15 minutes. Scoop out 1-tablespoon portions, then place 1 piece of cubed pepper jack into each portion and roll them into balls with your hands. Combine the ground beef, bread crumbles, milk, cilantro, parsley, chili powder, cumin, salt, garlic powder, onion powder, pepper and eggs in a large mixing bowl. Bake the foil-covered casserole for 2 hours remove the foil and bake 10 to 15 minutes more, until hot and bubbly.Line 2 baking sheets with parchment paper. To bake, preheat the oven to 350 degrees F. Serve with sour cream and cilantro.įind this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).įREEZE IT! Cover the unbaked casserole tightly with heavy-duty foil and freeze up to 6 months. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Step 3 Place the cooled macaroni in a large. Splash in enough milk to make it pourable. Step 2 Mix together the mayonnaise, vinegar, sugar, salt, and pepper. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Directions Step 1 Cook the macaroni in lightly salted water according to the package directions. To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Add 1 cup water and stir to make a sauce. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. In the same skillet, heat the remaining 1 tablespoon olive oil. Remove the mixture to a bowl and set aside. Stir and cook the mixture for another minute or two to release the flavors of the spices. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil.
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