New Favorite Enchiladas...

I found this recipe over at Family Favorite Recipes and it has quickly become our family's new go-to enchilada recipe!!! You've got to give it a try!!! Thanks Erica :O)

Easy Cheesy Enchiladas

Sauce ingredients:
2 Tbs. oil
1 med. onion, chopped
2 garlic cloves, finely chopped
Salt and pepper, to taste
2 tsp. chili powder
1 tsp. cumin
1 can (14 oz) Fire-roasted crushed tomatoes
1/2 cup Chicken or Beef stock

12 Corn tortillas
3 Tbs. oil
4 scallions, chopped
3 Tbs. cilantro leaves, finely chopped (we use more of course)
4 cups shredded Monterey Jack cheese, divided

Pre-heat the oven to 375ºF. Heat the 2 Tbsp. oil in small pot over medium heat and sauté the onion and garlic until tender (about 7-8 minutes). Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, bring to a boil then reduce heat to low and simmer for 10 minutes. While the enchilada sauce is simmering, place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas. In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and roll it up. Set the rolled tortillas in a row in a baking dish. When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with spanish rice, refried beans, and guacamole!

A big thanks to Christy's Granny Jordan!!!

I found this great recipe over at Christy Jordan's Southern Plate. It's a classic recipe with a unique twist - an addition of ritz cracker crumbs and potato chips! We were in such hurry that we just served it cold! Wouldn't this be perfect by the pool!?!

Granny Jordan’s Chicken Casserole/Salad

1 cooked, cut up chicken

1/2 cup mayo
1 can cream of chicken soup
2 boiled eggs, cut up
3/4 cup celery, diced
onion, diced (I used half of an onion)
1/3 cup cracker crumbs (I omitted these)
Potato Chips
Ritz crackers
Lettuce

Mix chicken, mayo, soup, eggs, celery, onion, and cracker crumbs in a bowl. Spread into an 8×8 pan. Top with crushed potato chips. Bake at 350 for twenty minutes. Serve hot or cold. If cold, serve over bed of lettuce with Ritz crackers.

Another Go-To Meal...

This is a true family favorite for all in our house! I found it forever ago at Real Mom Kitchen and it quickly became a go-to meal for us! This is a perfect recipe to use when you have no time to spend in the kitchen!

Enchilada Style Burritos

8 frozen prepared beef and bean burritos
2 Tbs butter
3 Tbs flour
1-1/4 cups water
1 can (8 oz.) tomato sauce
1-1/2 tsp chili powder
1 tsp beef bouillon granules
3/4 tsp ground cumin
2 cups (8 oz.) shredded Mexican Cheddar

Place frozen burritos in a greased 9x13-in. baking dish; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually stir in water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomato sauce, chili powder, bouillon, cumin and salt. Simmer, uncovered, for 5 minutes or until thickened. Pour over the burritos. Sprinkle with cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Add any additional toppings that you desire.

New Quiche Recipe...

I got this wonderful recipe from myrecipes, which is from Southern Living - and let me tell you this has "Southern" written all over it!!!!!! The crust is the best part which will remind you of a classic Southern cheese wafer! This is perfect for brunch, or for dinner with soup and salad!

Chicken-Pecan Quiche

1 cup flour
1 cup shredded sharp Cheddar cheese
3/4 cup chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
1/4 cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
1/2 cup shredded sharp Cheddar cheese
1/4 cup minced onion
3 drops of hot sauce
1/4 cup pecan halves

Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-inch deep-dish pie plate. Bake at 350° for 12 minutes. Cool completely. Combine sour cream and next 3 ingredients; stir with a wire whisk until smooth. Stir in chicken, 1/2 cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350° for 55 minutes or until set. Let stand 10 minutes before serving.

Calling All Taco Lovers!!!

I must say that we really love tacos in our house, so we are always looking for a new way of eating them. If you're the same, here's a couple for you to try...

Deep-Dish Taco Pizza

1 lb. hamburger meat
1/2 cup chopped onion
1 (15 oz.) can Rotel, drained
1 pkg. Taco seasoning
1 (10 oz.) can refrigerated pizza crust dough
2 cups shredded sharp Cheddar
Salsa (optional)
sour cream (optional)

Preheat oven to 425°. Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in rotel and taco seasoning; cook over medium-high heat 1 minute or until thoroughly heated; set aside. Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough. Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.

Taco Cups for the Kiddos!

This is not really a recipe - I just put normal taco meat in Tostito Scoops Chips and top with Sharp Cheddar and put until the broiler until the cheese melts. This was so easy for the kids to pick up and eat! A big hit for sure!!!

Enchilada and Pasta?! What?!?!

Have you ever heard of this craziness? Well, if not - you have to give it a try! I never would have thought of this combination, but it was wonderful. Thanks Melanie for an awesome recipe!!!

Chicken Enchilada Pasta

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half (I omitted this)
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how "saucy" you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

My absolute favorite Go-To-Meal!!!

We first saw Chilaquiles (Chee-lah-KEE-less) on Simply Recipes forever ago, and knew we had to make some. If you hate the mess of rolling up your enchiladas, you are gonna love this recipe!

Chilaquiles - our way

Corn Oil
24 Corn Tortillas, quarter into wedges
Salt
1 lg. and 1 sm. cans of Old El Paso Enchilada Sauce, Red and Mild
Garnishes:
Cheddar Cheese
Cotija Cheese or Queso Fresco
Crema Mexicana (or just use regular Sour Cream)
Cilantro, chopped
Red Onion, chopped
Tomatoes, chopped
Avacado, chopped

In a dutch oven, add a good inch or so of corn oil and heat to medium high. When oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. If not eating right away, you can put the tortillas on a cookie sheet in the oven at 175 degrees. Pour your oil off, and wipe your pan clean of any browned bits of tortillas. Add your enchilada sauce to your pan at medium heat, and cook for several minutes. Add your fried tortilla quarters to the sauce. Gently turn over the pieces of tortilla until they are all well coated. Cook for a few minutes more and keep turning over until the tortillas become soft. Remove from heat, and now it's time to add the garnishes of your choice! Serves:4

* I made this for Bunko (12 ladies), and did 60 corn tortillas, and 4 large and 1 small cans of enchilada sauce.

Winner, winner, Chicken Dinner!!!

I have seen this recipe all over the blog world and finally decided if it was that popular maybe I should give it a try! I'm so glad I did!!! This is total comfort food!!! It really reminds me of chicken noodle soup - perfect for our rainy weather we've been having lately.

I first made it for my MIL, while hubby was in Uganda awhile back. She is so picky and doesn't like to try anything new. She went back for seconds, which is really saying something because not only is she picky - but the skinny lady hardly eats. ;) I was on cloud nine!!! She took the leftovers home and even asked for the recipe!!! Winner, winner, chicken dinner!!! lol... Give it a try - I know you'll love it too!!!

Chicken Pasta

3-4 boneless, skinless chicken breasts

1 pkg. Good Seasonings Italian dressing mix

2 Tbs. butter

2 cans cream of chicken soup

1 cup sour cream

1 large pkg. egg noodles or your favorite pasta

Place chicken in a crockpot (can be frozen or thawed). Cut the butter into tiny squares and sprinkle it around on the chicken. Then sprinkle half the dry dressing mix on top. Cook on low for 2-3 hours until chicken is done, tender and falls apart easily. Shred chicken while in crockpot. Cook the pasta according to the package directions. When draining pasta, reserve the hot pasta water in case you need it to thin the sauce. To the warm crockpot, add the cream of chicken soup and sour cream. Pour in the rest of the dry Italian dressing mix. Stir well. If the sauce still seems thick, you can thin it further with the hot water from the pasta that you have reserved. Heat and stir until bubbly and hot. Serve over your favorite pasta.

* I've seen this recipe a dozen times, with a dozen different names. The one I'm using here came from Gather Round Our Table. No reason really, except that's when I finally caved and decided to give it a try!!! ;) lol...

Perfect for a Snow-day!!!

I know I'm a little late in posting this, but we actually got snow the beginning of this month!!! Now if only we could get snow for Christmas - but that never happens down here in Houston!!! Which reminds me of my favorite Christmas song... http://www.youtube.com/watch?v=PtQ487kXh-A

Anyway, this was our meal for that snowy night. We loved it!!! Thanks Sandra for a great idea!

Green Chili Stew

2 lbs. beef stew meat, cut into 1" cubes
2 medium onions, chopped
2 Tbsp canola oil
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt, optional
1/4 tsp pepper
Shredded cheddar or Monterey Jack cheese, optional

In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker.
Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired. Yield: 8 servings.

* I wasn't ready first thing in the morning to do this - so I just did it on the stove-top! Worked just fine and didn't have to cook all day!

This cold weather has me in the mood for chili!!!

This recipe comes from my favorite Aunt Linda. She used to make this all time, but she used to call it Rice Enchilada Casserole. I have no idea why?! Last time I checked - there is no ranch style beans in enchiladas?! Well, whatever you call it - I call it mmm-mmm good!!!

My husband did not grow up in Texas, so he had never had Wolf Brand Chili before. He assumed it must taste like all other canned chili he'd had, dog-food as he described it once! Well, he couldn't be farther from the truth!!! The first time I made this, I made it for him and his brother! ;) Of course I did not tell them what was in it. Both of those guys went back 3 times!!! Finally, I couldn't hold it in any longer - I told them what was in it and they about spit their bite out!!! Funniest thing ever!!! After the shock wore off, they didn't care and kept on eating!!!

It is also a favorite of Cindy's husband!!! He asks for it all the time!!! I love it because it's so easy!!!! If you give it a try - I know you'll love it too!

Texas Chili Casserole

1 lb. Hamburger meat
1 cn. Ranch Style Beans
1 cn. Wolf Brand Chili
1-2 cups Cooked Rice
2 cups Cheddar Cheese

Cook your rice and set aside. Cook your meat and drain. Add your beans and chili to your meat and heat on medium for about 5 minutes. Take off the heat and add your rice a little at a time until mixed well. Put in a casserole dish and add your cheese on top. Cook in a 350 degree oven for 20 minutes. Goes well on a rainy day with saltine crackers! Enjoy :O)

*You could even add toppings if you want, like green onions and sour cream. The possibilities are endless.

Another recipe that's perfect for fall...

Thank you Heidi, for this wonderful quick and easy meal idea!!! It really hit the spot!

CHEESY HAMBURGER HASH

1 lb. lean ground beef

1 bag frozen O'brien diced potatoes, the kind with onions and peppers

1 can diced tomatoes with Italian herbs, undrained

2 Tbsp parsley (we did a little less)

1/2 Tbsp garlic powder (we added fresh garlic)

1 - 2 cups shredded colby jack cheese

salt and pepper to taste

Cook ground beef, then drain but leave a small amount of the fat in the pan to cook the potatoes in. Heat remaining fat in pan on medium heat. Add frozen potatoes, cover and cook 10 minutes; stir occasionally. Season potatoes with salt and pepper to taste. To the potatoes, add beef, tomatoes, parsley and garlic powder; stir well. Cover and cook 5 minutes. Stir and pat mixture down. Sprinkle with cheese and cover and cook an additional 5 minutes.

Hello November :o)

Talk about comfort food!!! I was so excited when I stumbled upon this over at Mommy's Kitchen! We did a couple of things different, but not much. This is truly perfect for our November weather that is finally here. Thanks Tina!!!

BAKED HAM RIGATONI

1 pkg (16 oz) rigatoni pasta
2 Tbs. butter
1/2 cup flour
4 cups milk
2 cups grated mozzarella cheese (separated)
about 1/2 lb diced ham
salt and pepper
small pads of butter for top

Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the Al-dente stage. Just starting to get soft. When the white sauce is done add your seasonings, ham, and one cup cheese. Stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9x13 pan, smooth the top and sprinkle with remaining cup of cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

* we like to add 2-3 cloves of fresh garlic, sauteed onion, and definitely more cheese on top!

Quick snapshot, but OH SO GOOD!!!

This is Shredded Beef for Tacos that I've posted here in the past, but had no photo to go with it. Well, here it is finally. This is a wonderfully easy meal, which seems to be my ongoing theme these days. Just throw the meat in there frozen - it can't get any easier than that!! Let me know if you give it a try.

A true Kid-Pleaser!

Here's a picture to go with an old recipe on here. This is a fun recipe that my kids ask for all the time. It's Burger Bites! Using my MIL's recipe for burgers, we just make them smaller and serve them on Hawaiian Rolls! To make them extra fun, you have to serve them in cute little baskets with french fries or chips on the side. My kids are so crazy that they'll eat these for leftovers the next day!! ;) lol... You'll have to let me know if you ever give these a try!

Happy Fall Y'all...

Well, our first cold front blew in and it's really gotten me in the mood for some good ol' comfort food. I'm making my fall menu, but here's one to get started with...

Macaroni Grill Penne Rustica
(our version, of course)

4 oz. grilled chicken breast
½ pack thick bacon
16 oz. penne pasta
1 large red bell pepper, diced
1/3 cup grated parmesan cheese
1/4 tsp paprika
Mozzarella cheese

Sauce:
1 tsp butter
2-3 cloves chopped garlic
1/2 cup marsala wine
1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp chopped rosemary
1/8 tsp cayenne pepper
3 cups heavy cream

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream. Cook pasta according to directions. Cook bacon, then use left over grease to saute the bell pepper, set aside. Slice chicken into medium-bite size pieces. Combine sauce, cooked pasta, diced chicken, cooked bacon, bell pepper, parmesan cheese, and paprika and mix thoroughly. Spread in pan. Top with chopped rosemary and mozzarella cheese. Bake @ 475 for 10 minutes.

New 5 Star "Keeper" in our House!!!

I couldn't believe how much my family enjoyed this recipe! Even my kids!!! They are already wanting it again! It's a must try...

Chicken Piccata

(recipe and image via Ina Garten)

2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs (I used Garlic & Herb from Progresso)
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures. Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce. For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

* Very good with garlic mashed potatoes, green beans, and crusty bread!!! Yum...

Help - I need quick and easy meals!!!

This new school year is CRAZY!!! I have four kids at four different schools - and no one rides the bus!!! (I know, that's my choice) My oldest has football practice everyday, I'm in CBS twice a week, and then there's church and youth group throughout the week, and choir for my daughter - not to mention homework!!! I know that sounds chaotic but actually two of my kids are taking a break from sports!!! And the youngest is too afraid of sports!!! ;) lol... Anyway, all of this to say - I really need some quick and easy meal ideas from all of you!!!

Keeping with that theme, here's a recipe I found over at Getting it Together. I changed it up a little to make it easier for me and to fit our tastes. Thanks Chrissy for making my life a little less hectic. Consider yourself exempt from my little challenge today to all my other fellow food-bloggers!!!

Taco Pizza

1 tube of refrigerated pizza dough
1 cup shredded cheddar cheese
3/4 lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning
2/3 cup bottled chunky salsa
2 medium tomatoes, chopped
1 cup shredded lettuce
1 cup baked tortilla chips, coarsley crushed
sour cream and/or salsa

Preheat the oven to 425. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Pat dough evenly into a prepared pan. Prick crust all over with a fork. Bake for 10 minutes.

Meanwhile, in a large skillet cook the beef and onion until meat is brown and onion is tender. Drain off fat. Add the package of taco seasoning and cook accordingly. Add 2/3 cup salsa. Top hot crust with meat mixture. Bake 5 minutes more. Sprinkle with tomatoes and cheese. Bake 1-2 minutes more or until cheese melts. To serve, top with lettuce and tortilla chips. If desired, serve with sour cream and/or additional salsa. Enjoy!!!

How was your Summer?

I am so sorry for my absence this summer! It's been really busy around here. Sometimes life just takes over. I really missed viewing your blogs! Now that we're back into a routine - I promise to be better!! Here's a recipe that we really enjoyed this summer...

Grilled Teriyaki Shrimp Kebabs

1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted
48 large peeled and deveined shrimp (about 1 1/2 pounds)
32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
1 medium red onion, cut into 8 wedges
Cooking spray

Prepare grill. To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl. To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Good Eats for Summertime!!!

We first found this on MyRecipes, but of course my hubby had to change it up! This was WONDERFUL!!! Here's his version........

No1Here's Fish Tacos

Sauce:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbs. mayo
4 Tbs. sour cream
1 tsp. grated lime rind
1 Tbs. fresh lime juice
1/4 tsp. salt
1-2 garlic cloves, minced
1/2 of a jalapeno, seeded and minced


Tacos:
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. paprika
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. garlic powder
1 1/2 lbs. Tilapia fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preheat oven to 425°. To prepare sauce, combine all ingredients in a small bowl; put in fridge to meld flavors. To prepare tacos, combine dry seasonings in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9-12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. While fish is cooking, heat tortillas. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon sauce. Serves:4

Last Comfort Food Meal...

Weather permitting, of course!!! This is definitely a "keeper" that I should have shared with y'all a long time ago. I just wished the photo turned out a bit more appetizing!!! I promise it's worth it!!! This awesome recipe came out of an old cookbook that my dear friend Janice got me once she left our Lone Star State. The cookbook is titled Miss Daisy Celebrates Tennessee. She even had it autographed for me!!! Well Janice, since you've now moved from Tennessee - I think it's time for a new cookbook!!! ;) lol...

Oven Steak With Potatoes

2 lbs. round steak
1 tsp. salt
1/2 tsp. pepper
1/2 cup flour
1/4 cup shortening, or oil
1 lg. onion, sliced
5 med. potatoes, sliced 1/2" thick
1 10 3/4 oz. can mushroom soup
1 soup can water

Cut steaks into 8 pieces, season with salt and pepper. Dredge meat in flour, brown on both sides in shortening in large skillet. Remove steak from skillet once crisp and done. Saute onion in same skillet. Place potatoes over onions. Continue browning for 10 minutes, turning frequently. Place meat on top of potatoes. Whisk together the soup and water and pour over the steaks. Cover and cook over medium heat for 35-40 mintues. Serves: 6-8