2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.
Next we move on to a recipe from Campbell's Meal-mail, called Ranchero Beef Taco Bake.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
3 tbsp. tomato paste
1 tsp. chili powder
1/2 tsp. garlic powder
3/4 cup Pace® Chunky Salsa
3/4 cup water
8 corn tortillas (6-inch) OR 6 flour tortillas (8-inch), cut into 1-inch pieces
2/3 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat. Pour off any fat.
Stir the soup, tomato paste, chili powder, garlic powder, salsa, water, tortillas and half the cheese into the beef. Spoon into a 2-quart shallow baking dish. Cover.
Bake at 400°F. for 30 minutes or until hot and bubbling. Sprinkle with remaining cheese.
My ingredients, ready to mix together (except the bananas...those just happened to be in the picture!):
Finished product:VERDICT: I'll give this one an A. It was really yummy, the flavors all comingled quite nicely and we both really enjoyed it. I think I would've liked it even more had the tortillas somehow come out crispy instead of doughy. I guess you'd have to fry them up to get them like that. But it was still quite delicious, and fairly easy to prepare as well.
I won't pretend this is a cooking blog, so it may be a while before you see another cooking post. But this is some of what I've been up to lately, so I thought I'd share! If you decide to tackle either of these, let me know how it goes.