We decided to try a taco casserole last night. I had a few recipes I looked at for the basics. Here’s what we came up with. My boys loved this twist on our usual taco night.
- 1 pound ground beef
- ½ yellow onion, chopped
- 1 can black beans, rinsed and drained
- 14.5 oz can diced tomatoes and green chiles
- 3 tablespoons taco seasoning
- tortilla chips
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 bunch green onions, sliced (divided in half)
- 2 – 3 roma tomatoes, chopped (divided in half)
- 2 cups shredded Monterey Jack cheese (8 oz)
- ½ cup sliced black olives, plus more for topping
- shredded lettuce
- sour cream (optional)
- avocado (optional)
Heat oven to 350°. In a large skillet, cook beef and yellow onion over medium-high heat until the beef is browned and cooked through (about 7 minutes). Drain. Add beans, canned tomatoes/green chiles, and taco seasoning. Reduce heat to medium, and bring to a simmer. Simmer for 5 – 10 minutes, stirring occasionally.
In an ungreased casserole dish (mine was approx 9 x 13), layer the bottom with roughly broken tortilla chips. Top with the beef mixture. Sprinkle the bell peppers, half the green onion, half the diced tomato, and the ½ cup of olives. Cover with cheese.
Bake uncovered 20 – 30 minutes, until hot and the cheese is melted. Top the baked casserole with lettuce and the remaining green onions, diced tomatoes, olives, and a little more broken tortilla chips. Serve with sour cream and avocado.
Note: Not sure how many tortilla chips we used. I just broke them right into the casserole dish, lining the bottom. I had about ¼” to ½” of a layer on the bottom, it made a nice crust. I didn’t add too many additional chips to the top.
Fall is here and our family loves to make (and eat!) soups and stews. This corn chowder is a great meal that everyone enjoys. A little prep work, and then it spends all day cooking and smelling delicious. I make a big batch and then freeze the leftovers, giving us a quick and yummy meal on a busy night.
Two notes on this one.
- I love to cook with yukon gold potatoes, but if you prefer another kind, feel free to substitute.
- We like the taste of veggie broth in recipes at our house. If you like chicken broth better, it will work fine in the chowder.
- 10 Yukon Gold potatoes, peeled and diced
- 1 can cream corn
- 1 can whole kernel corn, drained and rinsed
- 1/2 to 1 package frozen white sweet corn
- 3 to 4 cups veggie broth
- 1 lb diced ham
- 1 diced onion
- ¼ cup butter
- 2 cups ½ & ½
- Salt & pepper to taste
Add potatoes, corn, veggie broth, ham, and onions to the slow cooker, stir to combine. Make sure broth covers the ingredients; add more broth or water if needed. Cook on low for 7 – 8 hours. Using a potato masher, mash the chowder to your desired thickness. Add the butter and ½ & ½, cook on high for 30 minutes. Season with salt & pepper to taste.
We love to cook soups, stews, and chili in the winter. I have a meatless chili that my husband and I have enjoyed for years. Last winter, my boys wanted to eat chili, but weren’t interested in all those veggies. Here’s what we came up with. I got the basics from The Pioneer Woman, and then we added our own spin.
- 2 pounds ground beef
- 2 cloves garlic, chopped
- 1 onion, chopped
- Two 14.5-oz cans crushed tomatoes
- One 8-oz can tomato sauce
- 2/3 cup Guinness beer
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon Tobasco sauce (could use cayenne pepper)
- One 15-oz can kidney beans, drained and rinsed
- One 15-oz can black beans, drained and rinsed
- Shredded cheddar
- Tortilla chips
- Lime wedges
- Sour cream
I used a big dutch oven to cook this. Put in the ground beef, onion, and garlic; cook over medium heat until browned. Drain off excess fat, then add the crushed tomatoes, tomato sauce, Guinness, and spices. Cover, reduce heat to low. Simmer for an hour, stirring occasionally. If the chili looks too think, you can add water. Finally, add the beans and simmer another 30 minutes. Serve in individual bowls, topped with any desired toppings. Delicious with corn bread or beer bread.
Someone just posted this on Facebook; I have no idea who the source is. I am posting here so I don’t lose the recipe. 🙂 Would like to try it later. One of my friends also made the comment, “Whoa you could mess with this and make all kinds of yummies – then cut them – freeze them individually and boom ! Lunches!” Great idea, Natalie!
- 8 oz package refrigerated crescent rolls
- 1 lb. package smoked turkey lunch meat
- 8 slices cooked bacon
- 8 slices Swiss cheese
- 3 Roma tomatoes, sliced thin
- 4 eggs, beaten
Unroll the crescent dough and separate into 2 squares. Place one square in bottom of 8″ pan that is greased or lined with parchment paper. Press dough to fit pan. Layer with half the turkey, bacon, cheese and tomatoes. Pour half the eggs over the top.
Repeat the layers. Top with remaining dough square. Pour remaining eggs over top.
Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes. Let sit at room temp for 15-20 minutes before serving.
Here’s another recipe given to me by my second mother-in-law, Ms. Kay. She made this for us one night and it is a nice soup to have on a cold winter night. Her family crumbles the corn bread right into their bowl of soup to eat it. This makes a lot of soup, I freeze some of the leftovers for another night.
- 1 pound ground beef
- 4 – 6 potatoes – cut into small chunks (I use Yukon Gold)
- 4 – 6 carrots – roughly sliced
- 1 package frozen butter beans (Lima beans if you’re out of the south)
- 1 package frozen okra (Kay uses canned okra, we don’t have that here)
- 1 package frozen corn
- 2 – 28oz cans crushed tomatoes
- ½ cup sugar (optional – Kay uses this to sweeten the tomatoes, I skip it)
- Salt & Pepper to taste
- 2 – 3 cups water
I use a large dutch oven to make this. On the stove, brown the ground beef until cooked through. Drain any excess fat. Add the vegetables, tomatoes, sugar (if using) and seasonings to the beef. Last add the water – cover the vegetables and get the soup to the consistency you desire. Bring to a boil, then reduce to simmer. Cook for about 2 hours.
Serve with corn bread.
Magazine purge, #9! I think this is the last one for today, but don’t hold me to it. This one is from Rachael Ray’s Alphabet Stew, April 2013. I am skipping the letters cut out of puff pastry, we’ll use a loaf of fresh, crusty bread instead.
I like this one as it is kid friendly to make. My boys have been wanting to help more in the kitchen, and this is one we can make together. They can help stir and add ingredients. Will be trying this for sure.
- 1 tablespoon EVOO (extra virgin olive oil)
- 3 pounds beef chuck cubes
- 2 small onions, finely chopped
- 3 tablespoons flour
- 2 cups beef broth [I’ll probably use veggie broth, we just prefer the taste]
- 1 tablespoon tomato paste or ketchup
- 4 carrots, peeled and cut on an angle into 1-inch pieces
- 1½ cups thawed frozen peas [I don’t like peas, so I’ll sub frozen corn]
- Fresh, crusty bread
- Preheat the oven to 325°. In a dutch oven or large pot, heat 2 teaspoons EVOO over medium heat for 1 minute
- Pat the meat dry. Working in 3 batches, cook the meat, without moving it, until browned, 2 minutes. Turn the meat and sear all over, 2 minutes per side; transfer to a plate.
- Add the remaining 1 teaspoon of EVOO to the pot. Add the onions and cook, stirring, over medium heat, until golden, about 5 minutes.
- Mix in the flour and cook, stirring, for 2 minutes (the mixture will be dry). Stir in the broth ½ cup at a time. SImmer, stirring, until the mixture thickens. Add the tomato paste.
- Put the meat back in the pot; add the juices from the plate. Cover and bake, stirring once, for 1 hour 45 minutes.
- Add the carrots; cover and keep baking until the carrots are tender, 20 minutes. Remove the stew from the oven, let rest 10 or 15 minutes.
- Stir the peas [corn!] into the stew. Serve with fresh bread.
Magazine Purge #7! This one comes courtesy of Family Circle, September 2012. I always love something I can toss in the slow cooker in the morning.
- 1 beef brisket (or chuck roast), about 2 pounds, cut into 2-inch pieces
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 can (16 oz) stewed tomatoes
- 1 cup ketchup
- 1/3 cup brown sugar
- ¼ cup molasses
- ¼ cup reduced-sodium Worcestershire sauce
- ¼ cup chili powder
- 1 tablespoon dried mustard
- 1 tablespoon cumin
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 2 cups cooked white rice [I will probably use brown rice]
- ¼ cup chopped scallion
- lime wedges (optional)
- Coat slow cooker bowl with non-stick cooking spray.
- Add brisket, onion, and garlic. In a medium bowl, combine tomatoes, ketchup, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, and cumin. Stir into beef and onions. Cover and cook on low for 10 hours.
- Stir in beans and cook for 30 minutes. Serve with rice. Garnish with scallion and, if desired, lime wedges.