Beef Taco Bake

Looks like I'm on a Mexican roll, two in a row.  I forgot to take a picture of this before we dove into it, so I accept that a partially eaten casserole isn't the most appetizing way to present this recipe, but it tasted pretty darn good and was so easy and quick. 

This was originally off the Campbell's website, but I made a few minor changes to suit our tastes.  First, I sauteed 3/4 cup of chopped onions, then added a pint of my bottled hamburger rather than using fresh burger.  I also added a can of corn and stirred in a little dry cilantro before putting mixture into baking dish.

The original recipe called for 8 corn tortillas, I used 10 since I added the corn and the onions, thus stretching it a bit.  It still fit nicely in a 2-quart baking dish and was still plenty saucy.

Those were my only changes, but I think chicken would be a good substitute for the hamburger, or even leftover roast beef or pork.  I did, however, cut the corn tortillas into 8ths rather than 1" pieces.

Here's the recipe as I made it:

Beef Taco Bake

1 lb. Ground Beef

3/4 cup Chopped Onion

1 can (10 3/4 oz.) Tomato Soup

1 cup Pace Picante Sauce (or substitute brand)

1 can (16 oz.) Corn

1/2 cup Milk

6 Flour Tortillas (8") or 10 Corn Tortillas (6"), cut into 1" pieces

1 1/2 cup Shredded Cheddar Cheese (about 6 oz.)

1.  In a 10" skillet saute onions in a little oil until transparent, then

      add the beef and cook over medium-high heat until well

      browned, stirring often to separate meat.  Pour off any fat.

2.  Stir in the soup, picante sauce, corn, milk, tortillas and 1/3 to

      1/2 the cheese into the skillet.

3.  Spoon the beef mixture into a 2-quart shallow baking dish.

4.  Cover the baking dish.

5.  Bake at 400 degrees F. for 30 minutes or until the beef mixture

      is hot and bubbling.

6.  Sprinkle with the remaining cheese.

Give it a try!  :)

Green Chili Chicken Enchiladas

This recipe is one of my all-time favorite dishes.  I consider it "Comfort Food" because it gives me great comfort as I overeat it!!! 

The first time I ate this was the night before my hubby and I entered the MTC (Missionary Training Center) in Provo, Utah to begin our 18-month mission on the dairy/farm in Elberta, Utah for the Church of Jesus Christ of Latter-day Saints in 2005.  We stayed the night with our daughter-in-law's (Melanie) parents, Rick & Pam Holmes who live near there.  I instantly loved it and have made it many many times since then, enjoying it just as much each time. 

Pam nicely rolled the ingredients into amazing little enchiladas, but being extremely lazy, I cut all the tortillas into six pieces and mix them all together then pour the whole lot into the baking dish... easy peasy!!

The ingredients listed here are what Pam used, but I'm giving you the way I make it as far as the quantities I use.  Hers were slightly different.  I hope you like this as much as I do...

Thanks, Pam!  Love it... Love YOU!

Green Chili Chicken Enchiladas

2 - 12.5 oz. cans chicken

16 oz. sour cream

1 bunch green onions, chopped**

2 cans cream of chicken soup**

3 cups grated cheese, divided

2 - 4-oz. cans diced green chilies

3/4 cup sliced black olives

1 small can sliced mushrooms**

16-18 corn tortillas, cut or torn into pieces

Combine all ingredients except 1 cup cheese, reserving it for top.  Pour into 9x13 baking dish that has been sprayed with cooking spray.  Top with reserved cheese.  Bake @ 350 degrees for 30-45 minutes, until heated through and cheese is bubbling.

**Mushrooms aren't necessary, but canned are best if you decide to use them.  You can substitute one can cream of mushroom soup for one of the cans of chicken soup if you'd prefer.  Either tastes great!!
Also, other types of onions are ok, too, if you don't have green onions on hand.

A little milk added to the mix before putting in baking dish adds a little more sauce to the casserole.

Zucchini Casserole

 I love this casserole!  I got it from another temple buddy...   S. Graham, back in July.  It really is tasty and easy.  Thanks for sharing, S. xox  (Excuse the less than appetizing picture... I didn't think to take a picture until after I had served dinner out of it!)

It says to use a 9x9" baking dish, but I add a pint jar of my canned/bottled chicken which makes it too much for that size dish.  To compensate for a larger baking dish, I either use 2 boxes of stuffing mix (Stove Top) or toast 4-6 slices of bread, crumble it into small pieces and add some of the same spices in the packaged product, plus add a bit more margarine.



It's a nice comfort-food-type meal... I've made it several times, with and without the added chicken. 

Zucchini Casserole

6 cups shredded or  diced (about 1/2") zucchini, unpeeled

1/2 cup chopped onion

1/2 cup water

Combine and microwave:  above 3 ingredients in a
        covered dish for 5-6 minutes.  Drain well.

Melt: 1 stick margarine, (1/2 c.)

Combine: Melted margarine and 1 pkg. (6 oz.) dry
        stuffing mix (Stove Top) with seasoning pkt.
        NO water.  Mix well.

Combine in large bowl and blend well:

        1 can cream of chicken soup, undiluted

        1 cup sour cream

        1 cup shredded cheese

Add:  drained zucchini and onions, blend well.

Put:   1/2 stuffing mixture in 9x9" baking dish.

Add:  zucchini mixture.

Top:  with remaining stuffing mix.

Bake: at 350 degrees for 30 minutes.

Serves: 4 to 6

Opt.  Add cooked chicken (12 oz. can or leftovers).
       4-6 crumbled slices toast plus desired seasonings.
         (Check stuffing mix box to see what they use.)