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Hartselle Enquirer

Try these award-winning recipes

By By submitted
Senior Division
First Place
Kali Auen
West Morgan High
12th grade
Pinto Bean Casserole
1-lb. ground beef
2 cans pinto beans
1 can cream of chicken soup
1/2 jar salsa
1 can rotel
1 1/2 cups corn meal mix
1/2 cup flour
1 egg
Approx. 1 cup milk (add enough to make very thin)
Directions: Brown ground beef; heat together all other ingredients, then mix with ground beef.
Mix all topping ingredients together and pour over bean mixture.
Bake at 400 degrees for approx. 30 minutes or until top is golden brown.
Second Place
Allison Hogan
Falkville High
9th Grade
Cheesy Cornbread Taco Bake
1-lb. ground beef
1 pkg. Taco Bell
seasoning mix
1/4 cup water
1/4 cup chopped onion
1/4 cup chopped green
1/4 cup chopped
tamed jalapenos
1/4 cup chopped cilantro
1 can maxi-corn chopped
1 cup black olives chopped
1 can rotel diced tomatoes
&green chilies
1 can pinto beans drained
1 pkg. shredded cheese
1 pkg. cornbread mix
1 small container sour cream; 1 jar salsa
Directions: Preheat oven to 400 degrees; chop onion, green pepper, black olives, tamed jalapenos, cilantro and mexi-corn and set aside; brown ground beef and drain, add onion, green pepper, tamed jalapenos, cilantro, taco seasoning mix and water; continue to cook on low for 10-20 minutes, stirring occasionally.
Place mixture in bottom of baking dish.
Top with 1/2 package shredded cheese; then layer with mexi-corn, black olives, rotel and pinto beans. Mix cornbread as directed on package; pour over top of taco dish and bake as suggested on cornbread package. Remove and turn off oven. Add remainder of shredded cheese to top of cornbread and place back in oven while still hot until cheese melts. (Watch carefully not to overheat). Garnish with sour cream and salsa as desired.
Third Place
Brittney Dean
Princeville High
11th grade
Seven Layer Siesta Dip
1-lb. ground beef
1 16-oz. can refried beans
4 cups shredded cheese
1 8-0z. container sour cream
1 cup salsa
1 6-Oz. can black olives
1/2 cup chopped tomatoes
Directions: In a large skillet, brown ground beef and set aside to drain and cool to room temperature; spread beans into bottom of serving tray. Sprinkle two cups of shredded cheese on top of the beans. Sprinkle the beef on top of the cheese. Spread sour cream very slowly on top of the beef. Pour salsa on top- of sour cream. Sprinkle black olives and tomatoes on top. .
You can serve this dish immediately or refrigerate it overnight and serve cold. I think it tastes better at room temperature.
Fourth Place
Terrance Hannon
Decatur High
9th Grade
Taco Bake
1-lb. ground beef
1 box (14-oz) macaroni and cheese
1 pkg. (1 1/4 Oz.) taco seasoning mix
3.4 cup sour cream
1 1.2 cup shredded cheddar cheese, divided
1 cup salsa
Directions: Preheat over to 400 degrees; prepare macaroni and cheese as directed on package; while macaroni is cooking, cook ground beef with taco seasoning as directed on package; mix sour cream into prepared dinner; spoon 1/2 into an 8-inchh square baking dish; top with layers of meat mixture, 1 cup of cheese and remaining dinner mixture; cover with foil and bake for 15 minutes; top with salsa and the remaining cheese; bake uncovered five minutes or until cheese is melted.
Fifth Place
Samantha Blankenship
Falkville High
Meatloaf Surprise
1 1/2 lbs. ground beef
1 egg
1 cup ketchup (1/2 cup reserved)
1/2 chopped onion
1/4 chopped bell pepper
8-oz, cheddar cheese (sliced crosswise)
1 large can sliced mushrooms, drained
1/2 tsp.garlic salt
1/2 tsp. Salt
1/4 tsp. Black pepper
Directions: Preheat oven to 400 degrees. Mix ground beef, egg, 1.2 cup ketchup, onion, bell pepper, garlic salt, salt and pepper. Press meat mixture into bottom and sides of 11 x.14 baking dish. Place sliced cheese and mushrooms in middle of meat. Fold meat from sides over the top of mushrooms and cheese to form a loaf. Bake 45 minutes; remove from oven, drain grease. Place remaining ketchup on top of meat loaf and return to oven; bake an additional 15 minutes.
Junior Division Winners
First Place
Brandi Flavors
Danville Middle
8th Grade
1 lb. ground beef
1 small onion, sliced thin, separate layers
1 small green or red bell pepper , cut in strips
3/4 tsp salt
1/2 tsp pepper
1 pkg. (16 ozs.) thick prebaked pizza crust
2 cups shredded mozzarella cheese
Directions:Preheat oven to 400 degrees F. Brown ground beef in nonstrick skillet over medium heat. Add onion and bell pepper; cook ground beef until not pink and vegetables are crisp, breaking beef into small crumbs. Drain off the drippings; season with salt and pepper. Place pizza crust on baking sheet; add mixture, then cheese and bake at 4 00degrees for 10 minutes or until cheese is melted.
Second Place
Tiana Drinkard
Falkville Middle
8th Grade
Shepherd’s Pie
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion’ 1.4 cup shredded cheddar cheese
Salt and pepper to taste
5 carrots, chopped
1-tablespoon vegetable oil
1 onion chopped
1-lb. ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3.4 cup beef broth
1.4 cup shredded cheddar cheese
Directions: Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese, Season with salt and pepper to taste; set aside.
Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees (190 degrees C.)
Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until browned. Pour off excess fat, stir in flour and cook one minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for five minutes.
Spread the ground beef in an even layer on the bottom of a 2-quart casserole dish. Spread a layer of mashed carrots. Top with mashed potato mixture and sprinkle with remaining shredded cheese.
Bake in preheated oven for 20 minutes, or until golden brown.
Third Place
Emily Widner
Danville Middle
6th Grade
Western Mac Casserole
1-lb. ground beef
1 (15-oz.) cans whole kernel corn, drained
1 box macaroni and cheese
1 (6-oz) cans tomato paste
1 cup water
1 small onion, chopped
1 bell pepper, diced
Salt and pepper to taste
Directions: Preheat oven to 350 degrees. Prepare macaroni and cheese according to directions on package. Set aside. Brown ground beef, onion and bell pepper. Drain. Add tomato paste, water and corn to beef mixture. Mix well. Stir in prepared macaroni and cheese, salt and pepper. Pour in casserole dish and bake for 30 minutes, Serves 6 to 8.,