Alamo, Texas Beef Stack!!

REMEMBER THE ALAMO!!!!  Davie Crockett would have been happy to eat this one!!   I LOVE making up new recipes~ so empowering, so I named it, the Alamo Texas Beef Stack!!  Haha!!!  (Texans are a proud bunch!)  My boys all love crescent rolls, so I whipped up this easy, cheesy Beef Stack using them on top and bottom of this dish! My teen boys and hubby all RAVED!!  They said this is a MUST cook up, 'once a month' meal!  Since it was so, so easy to make, I will, indeed, whip this up again and again!!  We served these with sour cream and homemade guacamole!!  YUMMY!

 Alamo, Texas Beef Stack!

2 lbs ground beef

1 medium onion-chopped small

1 Tbsp minced garlic-rounded

1 8oz cube cream cheese

3  4oz cans whole green chile peppers- drained

1 tsp salt- or to taste

1 tsp black pepper

1/4 tsp red pepper flakes

1 1/2 tsp garlic powder

2 tubes Big and Flaky Crescent Rolls

3 cups shredded sharp cheddar

1 Tbsp olive oil- to grease 15x11 dish with

Cook up the ground beef, onions, and minced garlic on medium high heat, til beef is all browned.  Drain any excessive fat!  Put the ground beef back on stovetop on low heat, and add in the cream cheese.  (If you cut it into chunks, it melts faster.)  Stir it up well!  When all melted up, add the seasonings! 

Grease a 15x11 pan with the olive oil, then take one tube of crescents and put them down flat on the bottom of pan~ Stretch them a bit to fit just right!

Put your ground beef mixture over the crescents you just laid down.  Spread it all out evenly, all over~

Next, place your whole green chiles over the entire top of the ground beef.  I just ripped one side of the chiles to spread them out, and lay them flat!

Now, place around 2 cups or more, of the cheddar cheese over the whole chiles.

Another tube of crescents goes over the cheddar cheese!

THEN, MORE CHEESE!!  Not a recipe for one on a diet! :) Perfect for growing kids, however!  This is about a cup, to top it off!!  Bake in a preheated 350 degree oven for 35-45 minutes! Sometimes the top crescent rolls take a bit longer to cook, but the bottom gets nice, crisp, and flaky!! LOVE IT!!

Just LOOK at all that gooey yumminess!!  Let it sit for 5 minutes before cutting into it, though!  I know, it's hard to do!!!  It was hard for my boys! :)

Yummy Texas Beef Stack~ all served up!!  You've got to taste this one!!  Tasted great with sour cream and Guacamole!!  Hope you enjoy, and Remember The Alamo (Texas Beef Stack!) ;)

Cheesy Toasted Almond Dip!

We LOVE this dip!  We make it every Thanksgiving, and Christmas!!  If you like toasted almonds, you are in for a treat!!  Great fall dip, and so easy to make!

CHEESY TOASTED ALMOND DIP!

8 oz. Cream Cheese

6 oz. Shredded Swiss Cheese

1/3 cup mayo

1/3- 1/2 Slivered Almonds~ Toasted in pan spayed with pam (only takes a couple minutes on stove top.  Watch and stir til they are mostly golden)

3 Tbsp chopped green onions

1/4 tsp black pepper

1/2 tsp ground nutmeg

1/4-1/2 tsp cayenne pepper

3/4 tsp sugar

Put all ingredients into bowl, reserving some of your toasted almonds for later, and mix well~

Spray a quiche pan, or any other pan of like size, with Pam.  (remember, you'll be serving it in the pan you bake it in, so make it pretty!  :) Place all of the  cheese mixture into pan (flatten it all down)  and bake in a 350 degree pre-heated oven for 15-20 minutes!  If top is not golden enough, throw it under broiler for a quick minute.  That's what I always do to get that pretty color!

All cooked up, and ready to eat!  TOP OFF WITH THE RESERVED TOASTED ALMONDS YOU PUT ASIDE!  You can serve this with pita chips, wheat thins, crostini, or even vegetables!  Any way you want!  We've eaten it with french bread before, and it was great!  It's really yummy!!!!  :)