Sopapilla Cheesecake

Sopapilla Cheesecake

Ingredients:

1/4 cup butter (melted)

2 (8oz) packages cream cheese (softened)

2 cans Pillsbury crescent rolls

1 teaspoon vanilla

Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)

1 cup sugar


Directions:

Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.

Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.

Spread melted butter over the top and sprinkle with cinnamon and sugar.

Bake at 350 degrees for 20-30 minutes

Ranch Beef Casserole

Ranch Beef Casserole

Ingredients:

2 lbs. lean ground beef

1 medium onion, diced

1 cup bell pepper, diced

dash of salt

1 10 3/4 oz. can cream of mushroom

1 10 3/4 oz. can cream of chicken

1 10 oz. can mild rotel tomatoes, drained

1/4 tsp garlic powder

1/2 tsp chili powder

2 1/2 cups cheddar cheese, grated

10 corn tortillas


Directions:

Preheat oven to 350 degrees.

Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce.

Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Cook for 40 minutes