Bobbi’s Big Yummies (Recipes)

Mexican Casserole

Ingredients

ü 1 lb ground beef

ü 1 jar salsa, large

ü 1 can red enchilada sauce

ü 2 tsps Ancho chili powder

ü Salt and pepper (to taste)

ü 1 ½ tsps garlic (or garlic salt)

ü 2 tsps cumin

ü 1-2 cans refried beans

ü 2 c shredded cheese

ü 1 pkge of corn tortillas (or corn chips)

Directions
Brown ground beef, and warm refried beans.

Mix spices in.

Put a layer of tortillas and sauce on bottom of dish.

Then layer beans, meat, and cheese.

Repeat last step until baking dish is full.

Bake at 350 degrees (until bubbles).

Should serve 4-6 large pieces.

Spinach Potato Salad

Ingredients

8 potatoes (any kind)

1 small pkg spinach (adjust amounts to your taste)

1 16 oz container small curd low fat cottage cheese

1 onion/onion powder (adjust amounts to your taste)

Mayonnaise (add equal amounts until creamy)

Salt and pepper (to taste)

Directions
Bring potatoes to boil.

Then turn burner off.

Leave in water until fork comes out easy. 

Remove from pan lay out to cool.

As they cool pull off the skin (or you can leave on if you don't mind it). 

Then crumble or cut into small pieces.

Take spinach (adjust amounts to your preferences. I buy chopped and lay out to thaw while potatoes cook.)

You will want to squeeze all the water out of the spinach.(I use paper towels they have to be good ones so they won't tear. By the way frozen works best for this.)

Crumble the spinach into the potatoes. 

Add 16 oz container small curd low fat cottage cheese Then chop onion to your liking. 

Then add equal amount of mayonnaise.

Salt and pepper to taste.

Serves large crowd.

NOTE: If you leave this overnight in the morning you might want to add more of each mayonnaise and cottage cheese depending on the size of potatoes.