Mexican Casserole

This is an easy dish to put together on a busy weeknight.

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Brown 1 pound of ground beef with 1/2 of a chopped onion and 2 minced garlic cloves.

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Add 1 package of taco seasoning mix.  Stir well.

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When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

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Spread 1-8oz. block of softened cream cheese on the top making sure it is spread evenly over the ground beef and covered.

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Sprinkle shredded cheese on top.

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Put tomatoes and lettuce over the shredded cheese.

Here is a printable version of the recipe:

Mexican Caserole

1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.

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Santa Fe Casserole

1 pound ground beef
1 can condensed golden corn soup
1 tablespoon chili powder
1/2 teaspoon ground cayenne
1 can condensed nacho cheese soup
3/4 cup chopped green onions
3/4 cup chopped fresh tomatoes
1 can (4 oz.) chopped green chilies
16-6 inch corn tortillas
4 oz. Monterey Jack, grated (1 cup)
1/2 cup sliced black olives
Garnish: avocado slices

Heat oven to 350 degrees. Have an 11×7 inch baking dish ready. Cook ground beef in a large non-stick skillet over medium-high heat, breaking up chunks, 4 minutes or until no longer pink. Drain off fat. Stir in undiluted corn soup, chili powder, and cayenne. In a large bowl stir cheese soup, onion, tomatoes and chilies until blended. Cut tortillas in half. Line bottom of baking dish with 8 halves. Cover with half the meat mixture. Top with 8 more tortilla halves, then with half the soup mixture. Repeat layers, ending with soup mixture. Bake 20 minutes until tortillas are softened. Top with shredded cheese and olives. Bake 10 minutes longer or until hot and bubbling. Cool slightly before cutting and serving. Garnish with avocado.

Tamale Pie

I love a good tamale pie but then I like tamales.  This is a really good dish for a cold January evening.


Set your oven at 375 degrees.

Brown 2 pounds of ground turkey in a large saucepan.  (I used a Dutch oven.)

While the ground turkey is browning, add 2 tablespoons of vegetable oil to a skillet.

Add one chopped onion. two chopped jalapenos and 1 tablespoon of ground cumin to the skillet.

Cook until the onions and jalapenos are soft.

Add 2 teaspoons of salt to the onion/jalapeno mixture.

Add 1/4 teaspoon of pepper to the onion/jalapeno mixture.

Add the onion/jalapeno mixture to the browned ground turkey.

Stir in 28 ounces of crushed tomatoes.

Add 4 cups of frozen corn.  If you aren’t making this in the middle of January, you can add fresh corn.  Cook the mixture on low while you put together the cornmeal crust.

For the cornmeal crust, measure 1 1/2 cups of cornmeal into a bowl.

Stir in 1 1/2 cups of cold water.

Pour 2 1/2 cups of water into a saucepan.  Add 2 teaspoons of salt to the water.

Add 1/4 teaspoon of pepper to the water and bring it to a boil.

Reduce the temperature and stir in the cornmeal/water mixture.  Cook on low 4 to 5 minutes until the mixture gets thick.  Stir frequently so it doesn’t burn on the bottom.

Remove from heat and stir in 4 tablespoons of butter.

Spread the cornmeal mixture evenly in the bottom of two 8×8 square dishes.

Spread the turkey mixture evenly on top of the cornmeal mixture.

Spread 1 cup of shredded Monterey Jack cheese on top of each dish.  Cook one for 30 minutes and freeze the other dish.

Mmmm…..and here is the finished product.  It is so good and what makes this recipe even better is the extra tamale pie that is in the freezer!!

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Friday Potluck

Arroz Con Pollo

1-3 to 4 pound whole chicken
Salt, pepper, paprika to taste
1 large onion, chopped
1 small green pepper, chopped
2 small garlic cloves, minced
1-2 oz. jar pimiento, diced
1/4 to 1/2 teaspoon chili powder
2 bouillon cubes
1/4 to 1/2 pound precooked pork sausages or 1 cup diced ham
1-28 oz. can tomatoes
1 cup raw rice (converted)
1-10 oz. package frozen peas, thawed

Season chicken pieces with salt, pepper and paprika. Put all ingredients except rice and peas in Crock-pot. Cover and cook on Low 8 to 10 hours. Turn to High 1 to 2 hours before serving. Add rice and peas. Cover and continue cooking on High until rice is tender. Stir occasionally.

Chicken/Turkey Enchiladas Au Gratin

This is a tried and true recipe.  I have made this dish for years and everyone always loves it.  It is a quick dish to make on a busy weekday.  I serve it with corn and pinto beans.  I usually make this with chicken but since I need to use the turkey up, I decided to substitute it for the chicken.

Saute 1 chopped onion and 1 can of chopped green chilies in 1 stick of butter.    Cook until the onion is soft and transparent.

Place 6 corn tortillas (whole or torn up) in the bottom of an oblong casserole, overlapping slightly.

Add 2 cups of cut up turkey or chicken on top of the corn tortillas.

Pour the onion, chili and butter mixture on top of the turkey/chicken.

Add 6 corn tortillas whole or torn up on top.

Spread one can of cream of chicken soup on top of the corn tortillas.

Place sliced Swiss cheese on top.  Bake at 350 degrees F for 30 minutes.

This is how it looks when it comes out of the oven.  Mmmmm…….

Dinner is served!!

Here is the recipe:

1 large onion, chopped
1 dozen corn tortillas
1 stick butter
1 can chopped green chilies
2 cups chicken or turkey, chopped
1 can cream of chicken soup
6 slices Swiss cheese
Saute chopped onions and chilies slowly in butter. Place 6 tortillas (whole or torn up) in bottom of oblong casserole overlapping slightly. Add chicken in layer. Top with onions and chili. Add layer of tortillas. Pour soup on top. Add cheese last. Bake at 350 degrees for 30 minutes.