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

Three Bean Salad

This is a quick make-ahead salad to take to gatherings.  The color and tang are welcome on any potluck table and children can help with this one.

Three Bean Salad
1 can (15 oz.) cut green beans, drained
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (15 oz.) red kidney beans, drained and rinsed
1/2 c. minced green pepper (I used yellow pepper in the photo)
1/2 c. finely minced onion
1/4 c. olive oil
1/4 c. vinegar (white or cider)
1/2 c. sugar
1 tsp. salt
pepper to taste

In a bowl, combine beans, pepper and onion.  Stir together dressing ingredients and pour over bean mixture. Stir to combine.  Cover and refrigerate for at least 30 min. before serving.

Notes:  You can add a can of yellow wax beans for a four bean salad.  You could also try different vinegar flavors for fun. It improves in flavor as it gets some time to marinate, so don't hesitate to make this a day or two ahead.

Jenny

Sausage Bean Soup

A new easy peasy week night meal! If you open the cans while the sausage browns, and slice some crusty bread while it simmers, this could be a 20 minute meal!  And though it has all the comfort of a soup, you can make it in the summer, because it won't overheat the kitchen.

Sausage Bean Soup
1 lb. bulk Italian sausage
1/2 c. chopped onion
1 clove garlic, minced
3 (15 oz.) cans beans, partly drained, like black beans, butter beans, or kidney beans
3 c. water
2 tsp. beef bouillon granules
1 can corn, drained
2 (8 oz.) cans tomato sauce
1 (14 oz) can diced tomatoes with juice
1 tsp. dried basil
1/4 c. grated Parmesan cheese

In a soup pot, brown sausage and chopped onion.  Spoon off extra fat.  Add cans of beans and vegetables, water, and seasonings and cheese.  Simmer for 10 min.  Taste and adjust seasonings.  Serve immediately, you can sprinkle with more Parmesan if you like.

Note: you could use hot Italian sausage if you like.  I plan to put the tomatoes in the blender next time, as I noticed my kids picking them out. Grrr. This would be good with French Bread or Baking Powder Biscuits.

Jenny

White Corn Chili

Here is one to warm you up!  My mom created this soup, which she calls "Oh No Soup" because it came about when Dad inadvertently brought cream corn to the kitchen instead of whole kernel, and when Mom opened it without looking at it.  Then it became soup as Mom was assigned a soup for a church event the next day.  I call it chili as that is what the flavor most reminds me of, and because I added beans to mine.  It is a breeze and fast to make!  A great one to remember when the natives are restless and time is short.

White Corn Chili
2 cans creamed corn
2 cans cream of chicken soup
3 1/2 c. water
1 (4 oz.) can diced chilies
2 c. diced, cooked chicken
1 can white kidney beans (or other beans), with the liquid
2 Tbsp. dry minced onion
1 tsp. cumin

In a soup pot, combine ingredients and heat through.  Stir in:
1/2 c. sour cream
1/2 c. grated cheddar cheese or Velveeta cubes

Stir until cheese melts.  Serve with tortilla chips, if you like.

Notes:  My mom's soup uses only the first 5 ingredients.  You can stop here too, and have instant yummy soup.  I added the beans to stretch the servings.  I think it could take another can of white beans and still be good, I may try that next time.  We made this with leftover turkey and my kids ate it really well.

Jenny

Summer Bean Salad

This is one of my favorite lunch recipes for this time of year.  I love the garden fresh vegetables.  It is great with a crusty roll, or to take to a summer potluck.

Summer Bean Salad
1 can (15 oz.) white kidney beans or garbanzo beans
1 c. chopped cucumber
1 1/2 c. chopped tomato
1/4 c. minced onion
1 c. sliced olives (I like Kalmata when I have them)
1 c. cubed mozzarella
2 Tbsp. olive oil
2 tsp. balsamic vinegar
salt, pepper, garlic powder to taste

Stir all ingredients together.  Chill for and hour.  (You can eat it right away.  I often do, but the flavor will be more complex if it sits for a time.) 

Notes: Because of the cheese, it is best to eat this the day it is made.  I don't mind it the second day, but the cheese gets a soft, marinated texture. You can adjust all the ingredients to taste, this is an approximation of what I make--this and that until it tastes nice.

Jenny

4th of July BBQ Foods

I love a party!  This is just a quick post in case you are here looking for picnic or barbecue ideas for the weekend.  We usually have a family breakfast and a burgers/dogs on the grill at some point. Happy Birthday America!

Scones are a family favorite with us.  This recipe is a dream for a gathering in that you can make it days before and let it wait in the fridge until your ready for it.  You can plug in an electric skillet and fry these on the patio.  Set out the honey butter and let people eat them as they cook, hot and scrumptious! It will feed a crowd.  Our family standard for celebration breakfasts is Oatmeal Pancakes (batter prepared night before).

America should have a birthday cake, right?  Here are my summer favorites, as they are make-ahead and come out of the fridge cool and oh, so nice! Easy Jello Pudding Cake, Tres Leches Cake, Brownie Swirl Cheesecake, Frankie's No-Bake Cheesecake.  Here are two that travel really well, and are fast to make (and will feed a big crew!) Texas Sheet Cake; White Texas Sheet  Cake.

Salads and Sides: This is the list when someone says, "Just bring a side dish, dear."  Potato Salad is one of my personal favorites.  Cornbread Salad is the one I'm hoping my sister-in-law will bring. Snickers Salad is going to be one of the favorites on any table (this one you need to assemble just before eating). Two nice crunchy alternatives to the proverbial green salad are Broccoli Cauliflower Salad and Ramen Noodle Salad.  And no self-respecting relative in my family has a gathering without the Baked Beans.

There is a wonderful barbecue sauce for chicken with this recipe for Zesty Chicken Wings. Sloppy Joe's are nice to tuck into after a morning at the parade.  The meat can be hot and ready in your crock pot while you're away. Fried Chicken is classic for a picnic. If you don't have a grill, but you like a charred hot dog, try Hot Dogs and Onions.

What's more American than Apple Pie? Pie in general is one of my weaknesses!  Here are some favorites:

Aunt Elaine's Rhubarb Pie; Luscious Lime Pie; Cream Cheese Pie; and knock-your-socks-off Cheddar Pear Pie. Pie is welcome where ever it goes.

Just some ideas to get your mouth watering!  Eat watermelon.  Eat corn on the cob.  Let your taste buds know you're celebrating!

Jenny

Red Beans and Rice

I've tried several recipes for red beans and rice, but this one is my very favorite!  Makes my mouth water to type it out.  In the photo I have used a bulk sausage that has bacon in it.

Red Beans and Rice
1 1/2 c. bacon, chopped
1 lg. onion, diced
2 celery stalks, sliced
1 green pepper, chopped
2 garlic cloves, minced
1 bay leaf
dash hot pepper sauce
2 Tbsp. tomato paste
1 tsp. dried parsley flakes
1 (15 oz.) can kidney beans, (do not drain)
salt and pepper
cooked rice to serve

Place bacon in a saucepan and cook until fat starts to run.  Add onion, celery, green pepper and garlic. Cover and cook gently for 15 min. until softened.  Add bay leaf, hot pepper sauce, tomato paste, parsley and kidney beans.  Cover and simmer 30 min., stirring occasionally.  Salt and pepper to taste, remove bay leaf and serve over hot cooked rice.

Notes:  I've posted the original recipe, and this is what I like to do different: cook bacon (you can also use some bulk sausage) and drain most of the fat before adding the onion, pepper and garlic.  Because of the reduced fat, when you add the beans, you may want to add water to adjust the sauce consistency. Continue as directed.
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

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

Hummus

Can we just say at the outset that it is hard to make hummus look good, much less photogenic?  At any rate, this one is a winner at our house!  Nothing more healthy for you to dip veggies or chips in, but we eat it because it tastes good.

Hummus
1 can garbanzo beans (15 oz), drained
1/4 c. olive oil
1 Tbsp. lemon juice
1 tsp. cumin
1-2 cloves minced garlic (to taste)

Blend together in a food processor.  Refrigerate before serving.  Serve with tortilla chips or cut vegetables.

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

Bean and Bacon Soup

Sometimes there are happy accidents.  I had planned to make ham and bean soup with a ham bone I have been storing in the freezer.  I soaked my beans and started simmering them when I went to the freezer and found the "ham bone" was actually some turkey in disguise. Sigh.  So, we've heard of bean and bacon soup, but I've never made it before! This attempt was good, and enough so that I jotted the recipe down for future soups.  I share it here.

Bean and Bacon Soup
3 cups dried beans
Cover beans with 1 1/2 quarts of water and bring to a boil.  Boil for 10 min., remove from heat, cover and soak for 1 hour.  Drain and rinse beans and place in a big soup pot. (You can also cover beans with cold water and let them soak overnight.)

Add 2 quarts of water and bring to a boil, reduce heat to medium and simmer for 1 hour. 

Meanwhile, chop

1 (12 oz) package bacon

1 onion

In a skillet over medium high heat, cook together, adding 2 cloves garlic, minced.  Brown well.

Add bacon mixture to beans with

2 bay leaves

Simmer 1 hour. Add salt and pepper to taste and simmer until tender. You may have to keep adding water to the pot as it cooks to maintain the soup consistency. If you like, you can mash or puree part of the soup and add it back to the pot to make a thick soup.
Note: though I have not tried it yet, I think after adding the bacon and bay leaves, this could go in the crock pot to finish cooking.  The type of bean will determine the cooking time.  If you have a bean like Anasazi that softens easily, reduce cooking time accordingly.
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

Just Good Chili

This chili has wide appeal, a little sweet, a little spicy, nice and thick. Serve this with cornbread.

Just Good Chili

1 lb. hamburger
1 c. chopped onion
1 c. chopped green pepper
Brown together.

Add:
1 Tbsp. sugar
2 Tbsp. mustard
1 Tbsp. vinegar
1 c. ketchup
Let simmer 30 min.

Add: 1 qt. bottled tomatoes (blended)
2 (15 oz.) cans beans (I usually use 1 kidney, 1 black)
1 can pork and beans
2 (8 oz.) cans tomato sauce
1 heaping Tbsp. chili powder
1 tsp. cinnamon
1 tsp. cumin

Let simmer for flavors to blend, or place in a crock pot on low for a couple of hours. Adjust seasoning with salt, pepper and brown sugar to taste.

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

Texas Caviar

The bold, sweet flavor will make your taste buds sing!

Texas Caviar

Chop the following into small cubes, (dice) and place in a large bowl:
2 bunches green onion
2 green peppers
1 yellow pepper
2 red peppers
3 stalks celery
¼ c. fresh cilantro, chopped

Add: 1 small can jalapenos
2 cans black-eyed peas, drained
1 can black beans, drained
1 16 oz. pkg. frozen corn, thawed

Dress with the following:
1 c. sugar
¼ c. oil
¾ c. apple cider vinegar
Cracked pepper to taste

Combine in saucepan on med-low heat until sugar is dissolved (does not have to boil). Allow to cool, then combine. Store in refrigerator. Serve with tortilla chips.

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