#FridayYumYum Tijuana Pie

This recipe came to me courtesy of my good friend, Maxine.


Tijuana Pie

2 lbs ground hamburger meat (cooked and drained, salt and pepper to taste)
2 can Pinto beans with jalapenos (undrained)
1 can cream of chicken soup
1 can cream of mushroom soup
Nacho cheese flavored tortilla chips
2 C Cheddar Cheese
2 C Mozzarella Cheese

Cook meat. Add canned ingredients. Cook until bubbly. Layer crushed tortilla chips on bottom of casserole (med size rectangular). Layer in the following order: Meat, cheese, meat, cheese. Bake at 350 degrees F until bubbly. When serving, top with shredded lettuce, tomatoes, sour cream or guacamole.

Each Friday, I'm posting recipes with local flavor. If you'd like you and your recipe spotlighted here, e-mail me at dmoncrief161@att.net.

Friday Yum Yum - Shrimp and Corn Casserole

2 bunches green onions, chopped
1 large bell pepper, chopped
2 cans cream style corn
1 lb. uncooked shrimp, peeled, deveined, and chopped
1 pkg herb stuffing mix
2 sticks butter or margarine, divided
1 pint sour cream
2 T minced garlic
Tony Chachere's Creole seasoning, to taste
Black pepper, to taste
Tabasco, to taste
1 C grated cheddar cheese


Saute green onions and bell pepper in one stick of butter or margarine. Add 2 cups chopped shrimp and creamed corn; let cool.


Prepare crust: combine herb stuffing mix with 1 stick of butter or margarine. Press into buttered casserole dish, lining bottom and sides of dish.


Add sour cream to shrimp mixture; season with garlic. Tony Chachere's (or any other seasoning blend that includes red pepper and salt), black pepper, and Tabasco (red pepper sauce). Bake at 300 degrees F until bubbly, probably about 30 mins. If desired, sprinkle grated cheese on top before serving.


Tony Chachere's Creole seasoning and Tabasco are both products of Louisiana that add heat to any dish. If these products are unavailable in your area, try substituting any seasoning mix that adds heat.

Friday Yum Yum - Jambalaya

In honor of my Daddy, who loved all things Southern. This recipe comes from the heart of Bayou country.

2 lb boned Chicken                       
salt and pepper
3 T cooking oil
2 C celery
2 C green onions
1 C chopped green peppers
1 C uncooked rice
2 C boiling chicken broth
1 t salt
1/2 t garlic salt
1/4 t black pepper
1/4 t red pepper
1 lb hot ground sausage (optional)

Season chicken with salt and pepper. Brown in cooking oil in Dutch oven. Remove chicken and pour off all but 2 T of oil. Add celery, onions, and peppers. Saute until tender. Stir in rice, broth, and seasonings. Return chicken to pan. Cover and bake at 375 degrees (F) for 30 minutes or until rice is done. Fluff with fork. Browned hot sausage may be added now. May substitute 1 1/2 lb beef or pork for chicken. Serves 6.