from cookbook Cheap. Fast. Good! by Beverly Mills and Alicia Ross http://kitchenscoop.com/
1 C. Brown Rice
2 tsp veg. oil
1 Lg Onion (about 1 C chopped)
2 cloves garlic minces or 2 tsp
3 C Shredded green cabbage or 1 bag 8 oz coleslaw mix
2 cans chicken broth
1 can (14 oz) diced tomatoes
1 bay leaf
1/4 tsp dried thyme or dried basil
1/8 tsp black pepper
1 T soy sauce
1 T worcestershire sauce
3 C frozen mixed vegetables
2 C cooked turkey chunks (or chicken)
1. Bring 2 1/4 C lightly salted water to a boil in a covered 2 Qt saucepan. Add the rice, stir and reduce heat to low. Cover pan and simmer until all of the water is absorbed, about 30 min.
2. While the rice is cooking, heat the oil in a 4 1/2 Qt or larger dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Cook, stirring occasionally, until the onion starts to soften, about 2 min.
3. Add the garlic to the pot, along with the cabbage, broth, tomatoes with their juice, bay leaf, thyme, black pepper, soy sauce, and worcestershire sauce. Bring the soup to a boil. Reduce the heat to medium-low to maintain a slow boil. if the frozen vegetables have ice crystals, pour them into a colander and rinse with warm tap water. Add the vegetables and turkey chunks to the pot and simmer until ready to serve.
4. When the rice is done, place about 1/2 C. in each soup bowl, spoon the soup over the rice and serve.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Cure-All Chicken Soup
Salt for cooking rice
2/3 lb skinless,boneless chicken breast halves
1 C Long grain rice
2 tsp veg. oil
1 Lg Onion (About 1 C Chopped)
2 med. carrots (About 1 C Chopped)
3 med. ribs of celery (about 1 1/2 C diced)
1 clove garlic minced or 1 tsp bottled minced
1 tsp finely minced ginger
2 cans (about 14 oz) chicken broth
1/4 tsp black pepper
1. Bring 2 C lightly salted water to a boil in a 2 Qt saucepan
2. While the water is heating, partially thaw the chicken if frozen.
3. When the water comes to a boil, add the rice, stir and reduce the heat to low. Cover the pan and simmer until the rice is tender, about 20 min. (Can use a rice cooker instead).
4. Meanwhile, heat the oil in a 4 1/2 qt or larger dutch oven or soup pot over medium heat. Peel the onion and finely chop it, adding it to the pot as you chop. Cut the partially defrosted or fresh chicken into bite sized pieces, adding them to the pot as you cut. When all of the chicken is in the pot, raise the heat to medium-high. Cook, stirring, until the chicken is almost cooked through, about 4 min.
5. Peel and coarsley chop the carrots, adding them to the pot as you chop. Coarsley dice the celery, adding it to the pot. Add garlic and ginger. Continue to cook stirring occasionally, until the celery is crisp-tender, about 2 minutes.
6. Add the broth to the pot, raise the heat to high, and bring the soup to a boil. Then reduce the heat to medium and cook at a moderate boil to combine the flavors, 5 minutes. Season with black pepper. To serve, spoon some rice into each bowl and top it with the soup.
Amazing Crispy Fried Chicken
1 1/2- 3 lbs frying chicken or chicken parts
Enough Crisco/oil for deep frying - (to cover each piece about 1/2-3/4 of the way)
Seasoned Flour:
1 1/2 C Flour
1 tsp Garlic Salt
1/4 tsp. poultry seasoning
1 1/2 tsp pepper
1 1/2 tsp Paprika
1 1/2 tsp Season All or other multi-purpose seasoning
Crispy Batter:
2/3 C. Flour
1/2 tsp salt
1/8 tsp. pepper
1 egg yolk beaten
3/4 C flat beer or water
Combine ingredients for seasoned flour in medium sized bowl and set aside.
Combine Egg yolk with beer/water and add slowly to dry batter ingredients.
Heat Crisco to 265 degrees in a deep sauce pan or deep fryer to a depth of about 2 inches. moisten chicken pieces. Dip in seasoned flour, then batter and back in seasoned flour. Fry 10-15 minutes, until done and crispy. Drain on paper towels.
The leftovers make AWESOME Chicken tacos. Just cut the left overs up into bite-sized pieces and re-heat in a skillet to keep them crispy.
Grilled Pork Chops
This recipe was in my George Foreman handbook, and it's really good and super easy!
1/2 C Honey
1/2 C Hot Sauce
4 pork chops
Mix honey and hot sauce then brush over pork chops. Grill until no longer pink. Serve with rice and vegetables.
1/2 C Honey
1/2 C Hot Sauce
4 pork chops
Mix honey and hot sauce then brush over pork chops. Grill until no longer pink. Serve with rice and vegetables.
Barbeque Steak over Rice (2 meals in 1)
2 lbs. round steak, cut into cubes
2/3 C chopped onion
1 C. chopped celery
1 clove garlic
7 Tbls. brown sugar
6 tsp lemon juice
6 Tbls Worcestershire sauce
3 cans Tomato Soup
dash of Tabasco sauce
(sour cream)
Brown cubes in oil on the stove. put everything in a crockpot and cook on low 4-6 hours. Serve over rice. Add a little bit of sour cream to the left overs and serve over noodles.
2/3 C chopped onion
1 C. chopped celery
1 clove garlic
7 Tbls. brown sugar
6 tsp lemon juice
6 Tbls Worcestershire sauce
3 cans Tomato Soup
dash of Tabasco sauce
(sour cream)
Brown cubes in oil on the stove. put everything in a crockpot and cook on low 4-6 hours. Serve over rice. Add a little bit of sour cream to the left overs and serve over noodles.
Crock Pot Italian Chicken
4 Chichen Breasts
4 oz. Cream Cheese
1/3- 1/2 C Buttermilk*
2 Cans Cream of Chicken Soup
1 Pkg dry Italian dressing, regular
Mix all ingredients together except chicken. Place chicken breasts in crock pot, salt and pepper lightly, pour soup mixture over and cook on medium for 4 hours or until chicken is tender. Serve over noodles or rice.
4 oz. Cream Cheese
1/3- 1/2 C Buttermilk*
2 Cans Cream of Chicken Soup
1 Pkg dry Italian dressing, regular
Mix all ingredients together except chicken. Place chicken breasts in crock pot, salt and pepper lightly, pour soup mixture over and cook on medium for 4 hours or until chicken is tender. Serve over noodles or rice.
Taco Pie
Crust:
1/4 C plus 1 Tbls. Corn Meal divided
3/4 C Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 C Milk
1 Tbls vegetable Oil
Filling:
1 Lb Ground beef or Ground Turkey
Taco Seasoning
1 C Salsa
1 C Grated Cheddar Cheese
Lettuce, Tomato, sliced Olives, Sour Cream
Preheat Oven to 450. In a greased pie pan sprinkle 1 Tbls Corn Meal. Mix the rest of the Crust ingredients together well, then press into pan. Cook the ground beef (sprinkle with a little taco seasoning) and salsa together. Place meat mixture in crust and top with shredded cheese. Bake 15 min or until crust is done and cheese is melted. Serve with lettuce, tomato, olives and sour cream. (Serves 4)
1/4 C plus 1 Tbls. Corn Meal divided
3/4 C Flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 C Milk
1 Tbls vegetable Oil
Filling:
1 Lb Ground beef or Ground Turkey
Taco Seasoning
1 C Salsa
1 C Grated Cheddar Cheese
Lettuce, Tomato, sliced Olives, Sour Cream
Preheat Oven to 450. In a greased pie pan sprinkle 1 Tbls Corn Meal. Mix the rest of the Crust ingredients together well, then press into pan. Cook the ground beef (sprinkle with a little taco seasoning) and salsa together. Place meat mixture in crust and top with shredded cheese. Bake 15 min or until crust is done and cheese is melted. Serve with lettuce, tomato, olives and sour cream. (Serves 4)
Beef and Bean Enchiladas
1 lb Ground Beef
1/2 C Chopped Onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 can refried beans
10 flour tortillas
1 cup enchilada sauce
3/4 cup salsa
2 cups cheddar cheese, shredded
sour cream
Crumble and brown ground beef in skillet. Drain off fat. Add onion and cook for 2 minutes. Mix in spices. Spread the center of each tortilla with refried beans and then meat mixture. Roll up and place in greased 9x13-inch baking dish. Combine enchilada sauce and salsa. Pour over tortillas. Sprinkle with cheese. Bake at 350 for 20-25 minutes or until cheese is melted and bubbly. Serve with sour cream.
1/2 C Chopped Onion
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 can refried beans
10 flour tortillas
1 cup enchilada sauce
3/4 cup salsa
2 cups cheddar cheese, shredded
sour cream
Crumble and brown ground beef in skillet. Drain off fat. Add onion and cook for 2 minutes. Mix in spices. Spread the center of each tortilla with refried beans and then meat mixture. Roll up and place in greased 9x13-inch baking dish. Combine enchilada sauce and salsa. Pour over tortillas. Sprinkle with cheese. Bake at 350 for 20-25 minutes or until cheese is melted and bubbly. Serve with sour cream.
Cheeseburger Pie
1 ld. Ground Beef
1/2 C Chopped Onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 C Shredded Cheddar Cheese
1 1/2 C Milk
3 Eggs
3/4 C Buttermilk biscuit mix
In Skillet, brown hamburger with onion. Drain, sprinkle with salt and pepper and spread in a greased pie plate. Top with cheese. Blend milk, eggs and biscuit mix well and pour over cheese. Bake until golden brown. (20-25 minutes @350)
1/2 C Chopped Onion
1/2 tsp. Salt
1/4 tsp. Pepper
1 C Shredded Cheddar Cheese
1 1/2 C Milk
3 Eggs
3/4 C Buttermilk biscuit mix
In Skillet, brown hamburger with onion. Drain, sprinkle with salt and pepper and spread in a greased pie plate. Top with cheese. Blend milk, eggs and biscuit mix well and pour over cheese. Bake until golden brown. (20-25 minutes @350)
Crispy Chicken Parmesan Alfredo
Chicken:
1 cup plain bread crumbs
2 tablespoons flour
1/4 cup parmesan cheese
1 cup milk
6 (1/2") thick chicken tenders
vegetable oil ( frying )
Alfredo Sauce:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
Prepare pasta according to package directions. Wash and drain chicken strips.
Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.
Place in frying pan that the oil has been heated and fry at medium to medium low temperature until golden and no longer pink. Remove and drain chicken on paper towels.
Alfredo Sauce:
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
Place Chicken strips over noodles and drizzle with sauce.
http://allrecipes.com/Recipe/quick-and-easy-alfredo-sauce/Detail.aspx
http://www.cdkitchen.com/recipes/recs/524/Olive_Garden_Parmesan_Crusted_Chicken31045.shtml
Meat and Cheese Stromboli
Super Easy and Super Yummy! Serves 8
(Adapted from Taste of Home June/July 2006)
1 Tbls Butter
1 Loaf Frozen Bread Dough, thawed
1/4 lb thinly sliced Hard Salami
1/4 lb thinly sliced Deli Ham
1/4 lb Sliced Mozzarella Cheese
1/4 lb Mild Cheddar Cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 Egg beaten
1 tsp toasted sesame seeds
On a greased baking sheet, roll dough into a 15" x 12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of the dough within 1/2" of the edges. sprinkle with seasonings. Fold dough over filling and pinch the edges to seal well.
Brush the top with egg and sprinkle sesame seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
(Adapted from Taste of Home June/July 2006)
1 Tbls Butter
1 Loaf Frozen Bread Dough, thawed
1/4 lb thinly sliced Hard Salami
1/4 lb thinly sliced Deli Ham
1/4 lb Sliced Mozzarella Cheese
1/4 lb Mild Cheddar Cheese
1/2 tsp Italian seasoning
1/4 tsp garlic powder
1 Egg beaten
1 tsp toasted sesame seeds
On a greased baking sheet, roll dough into a 15" x 12" rectangle. Arrange the salami, ham and cheeses lengthwise over half of the dough within 1/2" of the edges. sprinkle with seasonings. Fold dough over filling and pinch the edges to seal well.
Brush the top with egg and sprinkle sesame seeds. Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
Salsa Ranch Chicken Wraps
I altered this recipe from my Taste of Home Magazine (June/July 2006) and it is DELICIOUS and SO EASY! (serves 4)
4 Tbls Salsa
4 Tbls Ranch Salad Dressing
4 Tomato Basil Tortillas (10 in.)
2 Boneless Skinless Chicken Breast halves (4 oz. each), Grilled and cut into strips
8 slices Tomato
1/2 C sliced green pepper
6 slices Provolone Cheese
2 Tbls Butter, divided
Spread 1 Tbls Salsa and 1 Tbls Ranch down the center of each tortilla. Place the Chicken, Tomato and Green Peppers down each center; top with 1-1/2 slices of cheese. Fold ends over filling and roll (like a burrito).
In a large skillet, melt 1 Tbls butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
4 Tbls Salsa
4 Tbls Ranch Salad Dressing
4 Tomato Basil Tortillas (10 in.)
2 Boneless Skinless Chicken Breast halves (4 oz. each), Grilled and cut into strips
8 slices Tomato
1/2 C sliced green pepper
6 slices Provolone Cheese
2 Tbls Butter, divided
Spread 1 Tbls Salsa and 1 Tbls Ranch down the center of each tortilla. Place the Chicken, Tomato and Green Peppers down each center; top with 1-1/2 slices of cheese. Fold ends over filling and roll (like a burrito).
In a large skillet, melt 1 Tbls butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter.
Sausage and Cheese Stuffed Pasta Shells
1/4 cup mozzarella cheese,
15 oz ricotta cheese,
1/4 cup parmesan cheese,
1 cup fresh chopped spinach,
2 TBS fresh chopped basil,
1 egg (beaten),
1/2 box cooked/drained shells (approx. 16 shells),
1-28 oz jar pasta sauce,
1/4-1/2 extra mozzarella cheese to sprinkle on top.
Combine sausage, cheeses, spinach, basil, and egg.
Stuff into shells. Pour some pasta sauce over the bottom of greased 13-in. x 9-in. x 2-in. and arrange Stuffed Shells in dish. baking dish. Pour spaghetti sauce over the shells. Cover with foil and bake at 350 degrees F for 40 minutes then remve Foil and bake for 5 minutes more. (These can be frozen individually and reheated in smaller portions if desired)
Creamy Chicken Artichoke Tortellini
½ pound of cooked chicken breast (grilled or baked)
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste
Bake or grill chicken breast appropriately and THINLY slice into strips.
Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.
Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.
5 cups of cheese tortellini (fresh or frozen)
1 Can of artichoke hearts (in water)
1 Package of frozen Spinach, thawed
1 large jar of alfreido sauce
1 package of shredded mozzarella cheese
2 medium diced tomatoes
1 tsp. of garlic powder
1 tsp of oregano
Salt and pepper to taste
Bake or grill chicken breast appropriately and THINLY slice into strips.
Boil tortellini according to package instructions.
Drain artichokes and chop into thin strips.
In skillet, combine one large jar of alfreido sauce, chicken, drained Spinach, artichokes, tortellini and garlic powder. Add one cup of mozzarella cheese. Let simmer on medium for twenty-thirty minutes, stirring frequently.
Pour into large serving bowl. Sprinkle mozzarella cheese and fresh diced tomatoes on top of the pasta.
Creamy Skillet Chicken
1 Can Cream of Chicken
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed
Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.
1 C. Water
3/4 C. Uncooked White Rice
2 C. Cooked Chopped Chicken
2 C. Frozen mixed Vegetables thawed
Whisk soup and water into Skillet. Heat until just boiling (2-3 minutes). Stir in Rice. Cover and reduce heat to low and cook 20 minutes. Add chicken and vegetables. Stir and cover. Cook 3-4 minutes to heat through.
MMMM! Stir Fried Asian Chicken
4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch 2-4 tablespoons soy sauce*
1/2-1 teaspoon ground ginger*
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
1 package frozen Asian Medley Vegetables
1/4 C. water
1 teaspoon chicken bouillon granules
*Add soy sauce and ginger to your own liking. I use about 3 Tbls soy sauce and about 3/4 tsp ginger
Directions:
Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch, Ginger and Garlic Powder and toss to coat. Add to Soy Sauce to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry vegetables until crisp-tender and heated through. Add water and bouillon. Return chicken to pan. Cook and stir until thickened and bubbly.
DELICIOUS!
25 minute Crunchy Whole-Grain Chicken Bites (Pampered Chef)
SUPER EASY AND SUPER GOOD!
1 lb Chicken Tenders (or breasts cut up in bite sized pieces)
3 Tblsp Ranch Dressing Mix
1 egg white
6 C. Whole Grain Chips (Sun Chips)
1/4 tsp paprika
vegetable oil
hot sauce and crumbled blue cheese (optional)
Preheat oven to 400
Cut tenders into 1 1/2 in. pieces. Whisk together 1 Tblsp ranch mix with egg white. Crush chips in a large ziploc bag and add remaining rance and paprika.
Add chicken to egg mixture; mix to coat well. Add half of the coated chicken to the crumb mixture. Shake to coat with crumbs and arrange on a baking stone in a single layer. Repeat with remaining chicken.
Spray chicken generously with oil using the Kitchen Spritzer (I sprinkle oil, or use regular cooking spray).
Bake 14-16 minutes or until Chicken is golden brown and no longer pink.
Serve with blue cheese and hot sauce drizzled over, if desired.
Chicken Cordon Bleu Casserole
4 Boneless Chicken Breasts
4 Slices Swiss Cheese
4 Slices Ham
1 Can Cream of Chicken Soup
1/2 C. Sour Cream
10 Saltine Crackers
1/2 tsp Paprika
1/4 tsp garlic Salt
1/2 tsp Parsley
Place chicken in a skiller and cook for 4 minutes on each side. Cut into bite sized pieces and place in a 9x13 inch baking dish sprayed with cooking spray. Layer swiss cheese on top of chicken followes by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine crackers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 minutes.
4 Slices Swiss Cheese
4 Slices Ham
1 Can Cream of Chicken Soup
1/2 C. Sour Cream
10 Saltine Crackers
1/2 tsp Paprika
1/4 tsp garlic Salt
1/2 tsp Parsley
Place chicken in a skiller and cook for 4 minutes on each side. Cut into bite sized pieces and place in a 9x13 inch baking dish sprayed with cooking spray. Layer swiss cheese on top of chicken followes by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush saltine crackers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 minutes.
Baked Chicken Breasts Supreme
1 1/2 C Sour Cream
1/4 C Lemon Juice
1/2 tsp Worcestershire Sauce
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp Paprika
1/2 tsp Garlic powder
1/4 tsp pepper
6 Boneless Chicken Breasts
2 C Dry Bread Crumbs
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, and spices. Place chicken in mixture and turn to coat. Cover and marinade over night. Remove chicken from marinade and coat each piece with crumbs. Arrange on greased baking sheet. Bake uncovered at 350 for 40 minutes or until no longer pink in the center. Serve with mashed potatoes and Caesar Salad.
1/4 C Lemon Juice
1/2 tsp Worcestershire Sauce
1/2 tsp celery seed
1/2 tsp salt
1/2 tsp Paprika
1/2 tsp Garlic powder
1/4 tsp pepper
6 Boneless Chicken Breasts
2 C Dry Bread Crumbs
In a large bowl, combine sour cream, lemon juice, Worcestershire sauce, and spices. Place chicken in mixture and turn to coat. Cover and marinade over night. Remove chicken from marinade and coat each piece with crumbs. Arrange on greased baking sheet. Bake uncovered at 350 for 40 minutes or until no longer pink in the center. Serve with mashed potatoes and Caesar Salad.
Fiesta Tortilla Stack
1 can refried beans
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
1/2 C Salsa
1/2 C Sour Cream
2 Tbl taco Seasoning
2 small chopped tomatoes
4 sliced green onions
1 can sliced olives
5 flour tortillas
2 C shredded lettuce
2 C shredded cheddar cheese
Combine beans, salsa and 1/4 C sour cream and half of seasoning. Mix well. Place one tortilla on baking sheet ( round cake pans work well). Top with 2 scoops of bean mixture, spread within 1/4 inch of the edge. Sprinkle with cheese. Repeat layers or tortilla, bean mixture and cheese 3 more times. To with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 C sour cream with the remaining seasoning. Spread evenly over the top of stack. Sprinkle with tomato, lettuce, and olives. Cut into wedges and serve with salsa.
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