Taco Casserole

 

We loved this! It has all the yummy taste of tacos layered up lasagna-style. We ate it with dollops of sour cream, but after trying it, I would add a bed of lettuce and a sprinkling of sliced olives too. This uses lots of pantry staples, making it a weeknight friendly meal.

Taco Casserole

1 lb. ground beef

1 med. onion, chopped

1/2 green pepper, chopped

Brown this together in a skillet. Add:

1 pkg. taco seasoning

1/4 c. water

1 (8 oz.) can tomato sauce

1 (14 oz.) can corn, drained

1 (14 oz.) can pinto beans, rinsed and drained

Stir together and heat through. 

9 flour tortillas

1 can cream of chicken soup, diluted with 2/3 c. of milk

1 c. grated cheese

In a greased 9x13 pan, layer 3 tortillas, tearing them as needed to make an even layer. Layer 1/2 of the ground beef mix on tortillas. drizzle a little less than 1/2 of the soup over the beef layer.  Add a 2nd layer of tortillas, remaining beef mix, then top with remaining tortillas.  Pour remaining soup over top and spread to cover. Top with cheese, bake uncovered at 350 degrees for 30 minutes. Serve hot with sour cream, guacamole, sliced olives, shredded lettuce, or any other favorite taco toppings.

Notes: This could be spicier using a can of diced chilies in place of the green pepper and adding some Tabasco sauce to the meat mix.  We liked it as is, but a little spice is always nice. 

This could also be a useful make-ahead meal, storing it in the refrigerator after assembly until you are ready to bake it. If you are cooking for a smaller crowd, with a little tweaking, this could be made in two smaller pans, and one could be frozen for later.

Jenny

Beef and Bean Taco Filling

My kids love crunchy tacos, and they can eat a mountain of them. I developed this recipe to make the ground beef stretch to fill more tacos, and it is delicious and hearty. If you want other recipes to help with eating meat on a budget, check out Stretch the Meat, Stretch the Dollar.

Beef and Bean Taco Filling
1 lb. ground beef
1 large onion, finely chopped
2/3 c. rolled oats
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
5 Tbsp. taco seasoning
1 1/4 c. water

In a large skillet, brown the ground beef and onion together. If you are using lean ground beef, add the oatmeal toward the end of browning. If you are using ground beef that will need the fat spooned off, brown it and spoon fat before adding the oatmeal, then give the oatmeal a few minutes to brown as you stir it around with the beef a bit.  When all of that is brown, stir in beans, taco seasoning and water and let it simmer about 10 min. Serve in taco shells with your choice of toppings.  Fills about 20 standard size tacos.

Notes: If you don't need this much for your family, you could cut the recipe in half, or you could just freeze the leftovers for a very fast second meal; heat and eat.
Jenny

Beef Taco Skillet

This recipe comes from a cooking with Campbell's Soup pamphlet, but I have tweaked it to feed a bigger crowd.  The tortillas in it always make my kids hesitant, until they taste it, then it disappears.  You can also use leftover shredded beef in this, which makes is a super fast-to-fix meal.

Beef Taco Skillet
1 lb. ground beef
2 Tbsp. dry minced onion
1 can Campbell's Tomato Soup
1 1/2 c. salsa
1/2 c. water
12 flour or corn tortillas, cut into bite-sized squares
1 can (8 oz.) tomato sauce
1 c. shredded cheese

Brown beef and onion together in a skillet, spoon off fat.  Add soup, salsa, water, tortillas and tomato sauce.  Heat to a boil, cover and cook about 5 min. or until hot.  Top with cheese.

Notes:  I prefer flour tortillas and I like to serve this with a dollop of sour cream.  To use already cooked beef in this, just heat the beef until it is warm in the skillet with the onion and a bit of oil, then proceed.

Jenny

Cinco de Mayo

My Spanish teacher from Mexico explained to us last year that this is a commemorative holiday in Mexico, much more akin to our Memorial Day than to our Fourth of July.  It is to remember a group of peasant farmers who joined with the regular soldiers to win the day in a very nasty battle.  It was not, as we seem to have the idea, for the independence of Mexico.  He said he was a bit shocked and amused at all the celebrations here in the states for this holiday.  So why do we do this???  I think it has something to do with our passionate love affair with Mexican food!  Any reason to enjoy some spicy cuisine and we are on it!  Today I'm posting a list to satisfy that particular hunger.  Most of these are Quick and Easy, as it is a weeknight dinner this year.  There are more recipes under the recipe tab, look for the label Mexican.

Black Bean Dip

Tamale Pie with Cornbread

Taco Soup

Beef Enchiladas

Black Beans over Rice

Frito Burritos (This one serves a crowd.)

Tres Leches Cake (This one is FABULOUS!)

Jenny

Tamale Pie

This is a hearty can-of-this-n-that recipe.  The hamburger mix can be served over cornbread or you can serve it over scones and call them Navajo tacos.  Put the cornbread in the oven and then start the ground beef, this way, they will be ready together.

Tamale Pie

1 lb. ground beef

1/2 large onion
1/2 c. green pepper
1 clove garlic, minced

Combine these and cook in a skillet.  When hamburger is browned, spoon off fat and add the following:
1 can corn, drained
1 can kidney beans, drained

2 cans tomato sauce (or 3 to make it saucy to your taste)

1 can diced tomatoes with juice (you could also use the kind canned with chilies)

1/2 Tbsp.  sugar

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. chili powder

1/2 tsp. cumin

1/2 c. chopped olives (opt)

Heat through and serve over cornbread, sprinkled with grated cheddar cheese and a dollop of sour cream. 

Jenny

Bread Dippin' Cilantro Salsa

This is a nice addition to any parade of traditional creamy dips and crackers.  The name is a bit of a misnomer as the bread doesn't pick up much cilantro when you dip it, best to serve it with a spoon to spread a bit onto your bread.  It is yummy and inexpensive.

Bread Dippin' Cilantro Salsa
1 large bunch (about 4 oz.) cilantro, stems removed
2 green onions, cut into 2 inch pieces
1 Tbsp. malt vinegar or red wine vinegar
1 Tbsp. lemon juice
3 Tbsp. olive oil
5-10 drops Tabasco sauce (to taste)
Pinch of salt
2 Tbsp. water
1 loaf French or Italian bread, cut into bite size pieces

Rinse cilantro; drain but do not dry.  In food processor, with knife blade attachment, pulse cilantro and green onion until coarsely chopped.  Transfer mixture to a small serving bowl and stir in liquids.  Cover and refrigerate up to 2 days if not serving right away.  To serve, spread salsa onto chunks of bread.
Jenny

Guacamole

Green dip....my kids think we are from Mars when Nate and I sit around a bowl of this and make it disappear!  I make it with 1 or 2 avocados, just enough to feed us now, as guacamole doesn't stay looking nice very long.  Use this as a dip or condiment on your favorite Mexican dishes.

Guacamole

2 avocados, peeled, seeded and mashed

2 tsp. lime juice

2 Tbsp. sour cream

a dash of Tabasco sauce

1/8 tsp. each onion powder, garlic powder and cumin
salt and pepper to taste

Stir all together.  Taste and adjust seasonings to your liking.  You may also add a chopped, seeded fresh tomato to this.  Serve within an hour.

Jenny

Mexican Casserole

Use leftover Chile Verde to make this! 

Mexican Casserole
3 c. cooked rice
1 can kidney beans, rinsed, drained
1/2 tsp cumin
sprinkling of garlic powder and onion powder
1 big can chile verde with pork (or 2 1/2 -3 c. homemade chile verde)
1 c. grated mozzarella (or other favorite cheese)

chopped tomato, bell pepper, and onion for garnish
sour cream

In a 2 qt. casserole dish, combine rice, beans and seasonings and stir together.  Spread chile verde over the top and cover with cheese.  Microwave on high for 9 minutes.  Serve with diced vegetables and sour cream.

Note: You can substitute any pepper you like for more heat.  I like to combine my diced tomatoes, onions and peppers in a bowl and serve like salsa over the top of each serving.  (Photo is topped with cheddar, instead of mozzarella.)

Jenny

Chile Verde

Have you missed me?   You know I haven't stopped cooking, because the crew here never stops eating!  Back to school has been a bit nuts, but today I'll catch up on some recipes.  This one was given to me by a friend and reader.  I was so excited when I finished it and realized this is the stuff I've been buying in a can to go on my favorite Mexican Casserole.  So, try this the next time pork roasts go on sale.  It makes quite a large batch, so I have some sitting smugly in my freezer waiting to be consumed. I love cooking once and eating twice or more.  Thanks for this, Karma!

Chile Verde
1 pork roast (about 4 lbs.)
Place in a crock pot, season with garlic and salt and cook on low 8 hours or on high 3-5 hours.  The roast should be very tender and falling apart.  Take this and let it cool in the fridge.  The next day (or whenever, but it works best starting cold). In a large saucepan:

Saute 1/2 c. onion
2 tsp. olive oil
1 tsp. minced garlic

add cubed roast

add 6 c. chicken broth
1/2 tsp. salt
1/2 tsp. cumin
4 oz green chilies
1 finely chopped green tomato

Bring to a boil and thicken with cornstarch.  (To do this, add about 2 heaping Tbsp. cornstarch to a little cold water and stir until starch is incorporated, then add this to the hot pot and stir.  Cook until boiling again.  Repeat if thicker consistency is desired.)

Serve in tortillas with mozzarella cheese, rice, refried beans, lettuce and tomatoes.

Notes:  You can substitute a 16 oz. jar of salsa verde for the chilies and the tomato. This is pictured with Maria Elena's Tortillas

Jenny

Jill's Tomatillo Dressing

This recipe is from 52 Weeks of Proven Recipes for Picky Kids.  The lime in it is refreshing and zippy.  The recipe makes about a quart of this dressing, so adjust it according to your needs, or plan to serve it to a crowd over taco salads.

Jill's Tomatillo Dressing
6 tomatillos
1/2 (.87 oz.) packet buttermilk ranch dressing
1 (1.1 oz.) packet Hidden Valley Fiesta Ranch Dip
1 c. chopped, fresh cilantro leaves
2 tbsp chopped garlic
1/2 c. lime juice
1 c. buttermilk
1 c. mayonnaise
1/2 c. milk

Peel husks off tomatillos and discard.  Wash tomatillos and place in bender along with remaining ingredients.  Blend until a fine sauce forms.  Chill until ready to serve.  Makes 4 cups.

Try this over Pork Barbacoa or Pork and Red Chili, or Jenny's Beef Enchiladas.
Jenny

Pork and Red Chili

Do you have those weeks where it is Tuesday and then it's Friday?  This has been one for me!  I am also distressed to post this wonderful dish without a photograph, because I made this just last night, but I do have seven children, and it is summer.  Long story short, at the critical time, I could not find the camera to take the pictures. I was told a long and entertaining story about where everyone had seen the camera last and who had been taking pictures of what....oh, well.  This is super yummy!  You will not be disappointed, even though you won't be able to see what it looks like until either you or I make it again. :) This is seasoned nicely, not too hot. The recipe comes from a cookbook called Cowboy Cookbook.

Pork and Red Chili
3 lbs. lean, boneless pork
2 Tbsp. oil
2 cloves garlic, minced
1 1/4 c. water
1 1/2 tsp. salt
2 onions, chopped
2 Tbsp. chili powder
1 tsp. cumin
1 1/2 tsp. oregano
1 tsp. sugar
3 Tbsp. tomato paste
1/2 c. whipping cream

Trim fat and cut meat into one inch cubes.  Brown in oil, remove from pan.  Add onion, garlic, chili powder, cumin and oregano; cook until onion is limp.  Stir in water, sugar, salt and tomato paste.  Return pork and simmer covered about 1 hour.  Skim off fat, add cream, bring to a boil, stirring constantly.  Serve in warm flour tortillas, garnish with avocado, tomato and sour cream.  Serves 6 (a few more if the appetites do not all belong to adults)

Notes: I served this with Jill's Tomatillo Dressing instead of sour cream.  It was a great combination! I also think this could be made up to the point where it is supposed to simmer, and then be transferred to a crock pot to cook all day on low.  I keep meaning to try this out, but so far, I have only ever made this on the stove.  If you try it, let me know how it works.

Another Note: I made this recently by putting the pork roast in the crock pot and cooking it on high until I could shred it (about 5 hours). Then I sauteed the onions and garlic in oil and made the sauce from there, adding the shredded pork, simmering to heat through and adding the cream.  Worked like a charm! Same great taste, a lot less fuss!
Jenny

Pork Barbacoa

Pork Barbacoa pictured with Black Beans

This recipe is from Jill McKenzie's book.  It has become a standard at my house.  I use a big roast and freeze the leftovers to have at another time. This is the original recipe with my notes at the end.

Pork Barbacoa

1 2 lb. pork roast
3 (12 oz) cans Coca Cola or Sprite
1 (14 oz.) can chicken broth
1 c. brown sugar, packed
2 Tbsp. butter
1 (20 oz.) can pineapple chunks, undrained
1 Tbsp. ground cumin

2 tsp. seasoned salt

1 c. ketchup

2 Tbsp. red wine vinegar

Place roast in a large, nonreactive bowl.  Pour soda over the top, cover with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.  In a 4 quart slow cooker, combine chicken broth, brown sugar, butter, pineapple chunks (including juice), cumin, seasoned salt, ketchup and vinegar.  Discard soda marinade and place pork roast in the slow cooker.  Simmer on low for at least 8 hours.  Shred pork with 2 forks and serve in  sweetened natural juices over rice or as part of another dish.  Serves 10-12

Notes:  I have made this without the marinade step and it is still very good.  We like the meat rolled in tortillas with beans or rice and sour cream. I prefer to use crushed pineapple instead of chunks as it all shreds into a more uniform-looking mixture.

Jenny

Sourdough Cornbread

We tried this cornbread this week, and it is wonderful! It is moist, and has a faint sourdough tang.  We ate it with butter and honey.

Sourdough Cornbread
3/4 c. sourdough starter
2 c. flour
2 c. cornmeal
1/2 c. sugar
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
3 eggs, beaten
1 c. milk
1/2 c. oil
1/2 c. green chilies, chopped (opt)
1 c. shredded cheese (opt)

Grease a 12 inch Dutch oven and set aside.  Mix starter, flour, cornmeal, sugar, soda, salt, and baking powder together. Then add beaten eggs, milk, oil, chilies and cheese.  Stir well and pour into Dutch oven.  Bake at 350 for 35 min. (8 coals on the bottom, 16 coals on the top.)  Goes great with Taco Soup.

Notes:  I made this without the cheese and chilies, and poured it into a greased 9x9 pan for baking in my oven.  I will try it with the cheese and chilies if I serve it with Mexican dishes.

My friend made this with blue cornmeal and shared the photo!  Looks a bit like chocolate cake, doesn't it? Super fun! Thanks, Jessi.

Jenny

Mexican Lasagna

This is a little spicy for some of my kids, you can substitute a can of regular diced tomatoes for the RoTel tomatoes and chilies if you like. I like the flavor as is.

Mexican Lasagna

1 lb. ground beef, browned with some onion

1 can refried beans

1 can Ro Tel tomatoes and chilies

1 can (8 oz.) tomato sauce

1 tsp. chili powder

1 small container ricotta cheese (or choose another cheese you like)

1/2 c. grated Monterrey jack or cheddar

tortillas (flour or corn)

sour cream and taco toppings to serve

In a casserole dish, line the bottom with tortillas, tear them to fit the empty spaces.  Spread tortillas with 1/3 can refried beans, then layer on 1/3 of the ground beef and 1/3  of the tomatoes.  Top with 1/3 the ricotta.  Add another layer of tortillas, repeat layers two more times, ending with tortillas on top.  Mix the chili powder with the tomato sauce and pour over all.  Top with the grated cheese.  Microwave on high for 10 min. Serve with sour cream and any taco topping you like.  Serves 6-8

Jenny

Black Beans over Rice

These beans are so yummy, so easy! Pictured here alongside Pork Barbacoa.

Black Beans over Rice
1 can (15 oz.) black beans (do not drain)
drizzle of olive oil
1 tsp. balsamic vinegar
3 Tbsp. chopped onion
2 minced garlic cloves
1/4 tsp. cinnamon
4 drops tabasco sauce
1/4 tsp. cumin
salt
1 chopped, seeded tomato

Heat oil, onion and garlic.  Add remaining ingredients and simmer 10-15 min. Serve over rice.
Jenny

Taco Soup

Taco Soup

½ lb. ground beef, browned
1 small onion, chopped
2 cans (14 oz) diced tomatoes (or 1 qt. blended)
1 (15 oz.) can kidney beans
1 (15 oz) can corn
2 Tbsp. taco seasoning
2 cups water

Put all ingredients in a pot and simmer. Serve over crushed tortilla chips with cheese and sour cream.
Jenny

Tres Leches Cake

This cake was introduced to me by my new sister in law.  It is a traditional Mexican treat, a yummy sponge cake, soaked in milks and topped with whipped cream.  You can serve it with fruit as well, but I like it just like this.  This is very easy to make. 

Tres Leches Cake
Cake:
6 egg yolks
6 egg whites
2 cups sugar
2 cups flour
1 tsp vanilla
1 cup whole milk
3 tsp baking powder

Filling:
1 can condensed milk
1 can evaporated milk
1 cup sour cream
(mix filling together)

Preheat oven to 300 degrees. Beat egg whites until frothy, add sugar and egg yolks, vanilla, and milk and mix together. Add flour and baking powder and mix well. Pour into a 9 x 13 rectangular pan. Bake for 50 minutes or until golden brown. Remove from oven and let cool. Make numerous holes with a fork. Pour filling over cake until absorbed. Refrigerate. Later, decorate with whipped cream and/or sour cherries, pineapple, or mixed fruit.

Notes:  I use a big meat fork for poking holes in the cake. This can be made a day ahead by covering with plastic wrap and refrigerating after adding the filling.  Frost with whipped cream just before serving.

Jenny

Black Bean Dip

Kristyn’s Yummy Black Bean Dip

1 can black beans, drained
¼ c. salsa
4 oz. cream cheese
1 clove garlic

Process all in a food processor until smooth. Serve with tortilla chips.
Jenny

Maria Elena's Tortillas

When we would have a neighborhood potluck, I would make sure to know where these were on the table, and to get in position to get one! Maria Elena was gracious enough to show a group of girls how to make these in her kitchen, and I was one of those 12 year olds.

Maria Elena's Tortillas
 Part 1
1 c. milk
1/2 c. water
4 Tbsp. butter
Part 2
5 c. flour
1 Tbsp. salt
1 Tbsp. baking powder

Mix and warm Part 1 ingredients.  Mix Part 2 ingredients.  Combine part 1 and 2.  Knead dough a little.  Shape into 19 or 20 balls.  Roll until thin.  Place on a hot, ungreased skillet until bubbles form.  Turn over and press with a dish towel. (You  make the towel into a kind of ball shape and press down on the tortilla, be careful not to get burned!) Repeat on first side.  Place between folds of a dish towel to breathe.  When ready to eat, turn stack upside down and start from the bottom.  Makes 20 tortillas.
Jenny

Sopapillas

This recipe came from a college roommate.
Sopapillas
Combine: 1 c. flour
1 ½ tsp. baking powder
Dash of salt

Cut in until crumbly: 1 Tbsp. margarine or shortening

Add 1/3 c. warm water, stirring with a fork

Knead for 3-5 min. Cover dough and let rest for 10 min. Roll dough into a rectangle and cut into little squares to deep fat fry. You can sprinkle with powdered sugar and serve with honey.
Jenny