On the menu for tonight...recipe from a menu planning subscription with Six Sisters Stuff.
John Wayne Casserole Serves: 8 Prep time: 20 mins Cook time: 30 mins
Ingredients: 2 lbs lean ground beef 1 (1 oz) packet taco seasoning ¾ cup water ½ cup sour cream ½ cup light mayonnaise 1 cup cheddar cheese shredded 1 onion diced 2 cups biscuit mix 1 cup water 1 green bell pepper - diced 2 roma tomatoes - diced 1 (4 oz) can green chilies
Directions: Preheat oven to 325 degrees. Spray a 9x13" baking dish with nonstick cooking spray. Brown ground beef until no longer pink, then add taco seasoning and ¾ cup water and let simmer for 3-4 minutes. In a medium bowl, mix sour cream, mayo, half of the cheese, and half of the onion together and set aside. In another bowl, mix together biscuit mix and water to make a soft dough. Press dough into the bottom and ½" up the sides of greased 9x13" pan. Saute remaining onions and green peppers until barely tender. On top of the biscuit, layer the remaining ingredients in this order: ground beef, diced tomatoes, green peppers and onions, green chilies, sour cream mixture, and remaining cheddar cheese. Bake for 30-35 minutes or until edges are slightly browned.
1 Tbsp each minced fresh thyme, sage and rosemary, plus more for serving
Salt and freshly ground black pepper
1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced about 1/4-inch thick
4 slices hickory smoked bacon, chopped into 1-inch pieces
Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.