Leftover Taco Casserole

What better to do with leftover taco stuff than put it in a pie?

Just layer your meat, rice & beans on the bottom after you spray your glass pie dish with Pam. Then sprinkle your pico or chopped tomatoes on top. Add a can of chilies if you like it spicy. Layer on the broken tortilla chips and coat it all with cheddar or Mexican cheese.



I think I used tortilla strips on the bottom of this particular leftover taco pie. I usually serve mine with a little side salad and sour cream for dipping... and extra corn tortilla chips.

Leftovers with style.

Hot taco pie.

FIN

The Glorious Taco

I'm not sure I would be alive without tacos. I love breakfast tacos, meat tacos, and even my latest healthy lentil tacos. I might shrivel up and die if there were no such thing as tacos. So when you get a chance today, hug a Mexican. Tell them THANK YOU for their ingenious contribution to your menu.

I have found that everyone does Taco Night a little different. Being that I used to be a young kid who barely knew how to boil water when I got married, I figured I would share what I know about tacos - just in case someone out there needs to know... even though it seems really too easy to take up recipe-blog space. Who knows, maybe it might give someone out there who already knows how to cook some new ideas, too.

We make tacos about once a week or once every other week. I usually alternate them with Cheese Enchiladas or some other Mexican dish so that we can at least have Mexican (or Tex-Mex) one night a week.

FOR THE MEAT EATERS:

Everyone should know how to make tacos.

lean ground beef cooked with chopped onion
McCormick Taco Seasoning
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
refried beans
Spanish rice

FOR THE BREAKFAST FANATIC:

Breakfast tacos are probably what Jesus eats now that he's in heaven.

eggs
butter
crisp thick bacon (fat chopped off)
pico de gallo (mixture of chopped onion, tomato, cilantro and jalapeno)
shredded cheese
warm, pan-fried flour tortillas (fried with a touch of butter)

Optional:
Salsa

FOR THE VEGETARIAN OR HEALTH-NUT:

A cow doesn't have to die for you to enjoy the yummy taste of a taco for dinner.

Lentil-Rice Casserole (with the right seasoning blend it subs as the meat)
Seasoning: Cumin, Coriander, Garlic, Salt, Pepper, Chili Powder, Jalapeno Tabasco, Onion, Cayenne...
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
Dessert (because you saved some calories, right?)

Note: All tacos taste good with sweet tea. Not too sweet. Even breakfast tacos. Trust me. I know these things first hand.


Next up... what to do with Taco Leftovers...


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Technorati Tags: Food, Texas, Mexican, Meals, Spanish Rice, wonderful, Southwest, Recipe, Delicious, Side-Dish, Eat, Rice, Cook, Cooking, Tex-Mex

Quick Mexican Casserole

This is ready in a flash. It is a super way to use up leftover hamburger meat (you can make it with half of the required amount and it is still really good). This recipe is a keeper for a hurried mama who wants to get out of the kitchen quick.

Mexican Casserole #2 (from family recipe book!)

1 lb. ground beef
1/2 chopped onion (I freeze my onions chopped and just grab a baggie to cook with)
1 package taco seasoning mix
5 large tortillas (I use whole wheat)
1 can refried beans
8 oz. shredded Monterey Jack or Colby-Jack cheese
1 can Rotel (drained)
1 can diced chili peppers (drained)

Fry up your taco meat with some onion and taco seasoning (don't drain the grease). Set to the side when cooked. In a greased 9x9 casserole pan, place 2 tortillas on the bottom to cover bottom of pan. Add refried beans and spread as well as you can across bottom. Add Rotel tomatoes mixture sprinkled in a layer on top of beans. Sprinkle 1/2 of the cheese over the Rotel in a layer. Place 2 more tortillas as a layer on top of the cheese. Spread the taco meat, onion and grease on top of the cheese. Spread chilies on top of that. Top with 1 tortilla (or 2 if you like it to look even) and cook dish for 15 minutes at 350 degrees F. Pull the dish out of the oven at 15 minutes and add the rest of the cheese. Cook for another 15 minutes and serve hot with taco chips, salsa, iced tea and a side of cold black olives! A salad also goes nice if you are trying to feed a crowd.


Buzz Words: taco, recipe, casserole, food, meal, dinner, quick meal, Mexican, TexMex, delicious, cooking, lunch, beef, cuisine

Welfare Burgers

This is Hillybilly Housewife's recipe and my kids absolutely love it. These hamburger patties go great with my baked green beans (recipe to come next). My children say these burgers and my baked green beans should be fixed 'once a week' because it is their 'favorite'. I have linked to this recipe before on Hillbillly Housewife's site... but I emailed her and got her permission to add it to my collection... and here it is:

Welfare Burgers

Ingredients
1 pound ground beef1/4 cup warm tap water
1/3 cup dry oatmeal or bread crumbs (love the oatmeal!)
1/4 cup finely chopped onion (used red onion because it is sweeter)
1 or 2 cloves garlic, minced
1/2 teaspoon salt (used garlic salt)
1/8 teaspoon pepper (used a bit more)
(I also added a dash of worcestershire sauce to the patties and a dash to the pan as they cooked)

Instructions
Place the raw hamburger in a bowl. Add the water, oatmeal, onion, garlic, salt and pepper. Use your hands to mix and mash the stuff all together until everything is blended evenly. Shape the mixture into patties with your hands. Make four large patties or 6 smaller ones. Preheat a skillet over medium-high heat for a couple of minutes. Place the patties onto the dry preheated skillet. Sear them on one side, cooking until they are a nice dark brown. Then flip them over with a pancake turner and turn down the heat to medium low. Cover the pan with a lid or a pizza pan. Allow the burgers to cook slowly for at least ten minutes. Turn them over again, recover and cook for five more minutes. They should be a lovely crusty brown on the outside, and gray colored inside, all the way through to the center. Drain the burgers on paper towels or brown paper bags for a moment or two before serving. These can be served on buns with all the normal burger fixing. However, they are equally good plain, as individual meat loaves.

Serves 4.

P.S. Hillbilly Housewife says to "Double this recipe to serve a hungry family of 6." She also recommends that it goes "Good with spinach, instant mashed potatoes and canned pineapple".


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Mexican Cornbread Casserole

This recipe is your potluck ace in the hole. It feeds an army, and goes great as a meal with a bag of corn chips. You just can NOT go wrong with any Southern (American) crowd (or anyone else who digs some fantabulous Tex-Mex style food). Trust me - you need this recipe.

Oh, and did I mention that it is easier than brushing your teeth? Just check out this list of ingredients and the SHORT instructions. It's a keeper.

INGREDIENTS:

• 1/2-1 lb. Ground Beef (cooked with a package of taco seasoning - McCormick is best)


• Chopped onion fried with meat (optional)


• 1 Can (drained) Corn


• 1 Can (drained) Pinto Beans (husband prefers Ranch Style)


• 1 Can (drained) Rotel (tomatoes & green chilies)


• 2 Bags (instant) Boil-in-Bag Rice (cook per directions on box)


• 1/2 Block Velveeta Cheese (enough to put one grated layer across top)


• 1 bag/box non-sweetened cornbread mix (NO JIFFY - too sweet for this recipe)

PREPARATIONS:

• 1 Casserole Pan (large) - I use a glass Pyrex one, but will fit in a long throw-away foil pan


• 1 Quick spray with cooking spray in pan (or grease if you like to do it the old fashion way)


• Preheat oven to the heat recommended on your bag/box of cornbread mix

INSTRUCTIONS:

• Cook Meat


• Cook Rice


• Dump meat, rice, drained corn, drained beans, and drained Rotel into casserole dish and mix.


• Spread/sprinkle layer of grated Velveeta across the top of the mix.


• Mix cornbread per instructions on bag/box.


• Pour evenly across top of cheese and mixture.


• Bake per instructions on box of cornbread until cornbread is completely done.


• Some cheese may bubble up and brown - that's OK - just use a toothpick to test cornbread.


• When toothpick comes out of cornbread at thickest point CLEAN, it's ready!


• Chow down with some salsa and chips (dip the mixture on bottom up with chips - mmmm!)

Technorati Tags: Food, Texas, Mexican, Meals, Rice, Beans, Southwest, Recipe, Delicious, Southern, Eat, Cooking for Company, Big Meals, Cooking, Tex-Mex

Lasagna #2

This recipe is out of my husband's family cookbook. I made it the other night, and it was really good. I hope you enjoy it, too. My husband calls this "reunion lasagna" because it makes a HUGE amount. It's a good dish to split into two smaller pans if you are cooking for a sick friend at church. You can make one meal and serve two families of 4.

INGREDIENTS:
1 pound of ground beef (recipe says up to 2 lbs., but I think that's overkill)
1 clove minced garlic
1 tablespoon parsley flakes
1 tablespoon basil
1 teaspoon salt
1 can crushed tomatoes (16 oz) - or you can crush your own after peeling
2 cans tomato paste (I used one, and felt it was plenty)
10 oz lasagna noodles or 8 noodles (we use whole wheat)
24 oz large curd cottage cheese (or small curd - doesn't matter)
2 beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup parmesan cheese
1 pound (16 oz) mozzarella cheese in thin slices (deli cheese works great)

INSTRUCTIONS:
Brown meat and drain if greasy. Add next 6 ingredients. Simmer uncovered about an hour (great time to make a salad). Cook noodles in water. Drain noodles and swipe them each with a little butter so they won't stick together and tear. Leave them aside in a strainer until ready for them. Combine cottage cheese with next five ingredients.

Place half of noodles in a greased 13X9X2-inch dish (or throw-away foil lasagna pan). Spread half cottage cheese mixture on top of noodles. Lay 1/2 the mozzarella cheese slices on next. Pour 1/2 meat mixture on top of cheese slices. Repeat layers. Sprinkle parmesan cheese on top of last meat layer.

Bake at 375 for 30-40 minutes. You may freeze and use later. Bake longer if frozen first. Let stand 10 minutes before serving. Serves 8 people.

Ammie's Beef Broth Stew

My friend Ammie is an excellent cook. She gave me this recipe the last time I visited her house. I thought it was a timely one with the fall weather blowing in with it's cool temperatures. I can't wait to try it. Let me know what you think if you cook it - leave a comment in my comment section! Ammie gave me the recipe, but didn't give me amounts for the items for the most part. I am adding a few in, but you can play with it as you see fit!

Ammie's Beef Broth Stew

• Top sirloin (.75-1 lb) - cut fat/cube
• Flour (enough to coat meat well)
• Salt (to taste - use in meat coating and after stew has thickened)
• Pepper (to taste - use in meat coating and after stew has thickened)
• Paprika (to taste - use in meat coating)
• Olive Oil (thin layer across bottom of pan)
• 1 Onion - diced
• 1/2 - 1 cup Red cooking wine
• 1-4 potatoes (peeled and cubed)
• 1-2 carrots (peeled and chopped... don't use too many because it will overpower stew)
• 1 stalk celery (chopped)
• (optional: corn, green beans, peas)
• 2 fresh tomatoes (skinned and chopped)
• 1-2 bay leaves (per taste)
• Beef broth or bouillon (Knorr Caldo con Sabor de Res) - not sure how much Ammie used?

Toss cubed steak with flour, salt, pepper and paprika (coat well). Fry (sauté) in olive oil with diced onion (and finely chopped celery also - sometimes finely chopping the celery will fool your green-veggie-hating kiddos!). Chop veggies while you brown meat and add them to pan (except tomato). Add red wine after meat is nice and browned. Add chopped tomatoes and beef broth or bouillon. Add bay leaf (leaves). Partially cover (leave a vent hole or lid ajar). Simmer 2-3 hours at least to allow for thickening, stirring occasionally. Taste for salt and pepper - add to taste.

Serves 4 or 5 (generously)

Ammie's Unbeatable Beef Stroganoff

I had the most wonderful melt-in-your-mouth Stroganoff last night at my friend Ammie's house. It was so good, I had seconds, and I am not a beef girl. This happens to be one of my husband's favorite meals. I have never found a recipe that was: a) better than the restaurants make it, and b) worthy of making twice. And I should add... one that doesn't have catsup in it! So, if you are looking for a great comfort food that will make it seem like you slaved (ok, it isn't really quick - you will have to work some) all day... this is the ONE! It's a man thing!

• 1.5 lbs. top sirloin steak
• 1.5 tsp. salt
• 1/8 tsp. garlic salt
• 1/2 tsp. paprika
• 1/8 tsp. pepper
• 1/4 cup butter
• 1/2 sm. onion, diced
• 1/2 pkg. fresh sliced mushrooms
• 1/2 cup merlot
• 2 tsp. Worcestershire sauce
• 1 cup water
• 2 beef bouillon cubes
• 1 bay leaf
• 1 3/4 cup sour cream

Trim fat from steak. Cut steak into 3/4 inch cubes. Mix salt, garlic salt, paprika and pepper in a large bowl. Toss steak in spice mixture. Melt butter in a large deep skillet. Brown steak in butter on high heat, stirring frequently until most liquid has evaporated (about 20 minutes). Add onion and cook until tender (3-4 minutes). Add wine and continue to cook over medium-high heat until mostly evaporated. Add Worcestershire Sauce. Heat water and bouillon and add meat. Add bay leaf. Cover and reduce heat. Simmer on low for 1.5 hrs. Add sour cream and heat through, stirring constantly.

Serve over noodles, rice, or creamed and buttered mashed potatoes.

Jessie's 4 O'Clock School-Day Goulash

My grandma had this on the table many a day when my mom and her three sisters got off the school bus and ran inside (hence the name in the title above). Goulash is such a wierd name, but that's what my family has always called this dish. It is a really wonderful dish, so don't let the name scare you off. It was one of the most requested items my grandmother cooked. It managed to make it into the family cook book more than once, from different fans in different generations. We all miss Mawmaw and wish she were here to cook it for us again!

• 1 1/2 - 2 lb.s ground chuck (I use less than a pound)
• 1 cup rice (long grain)
• 1 tbsp. cooking oil
• 1/2 bell pepper, chopped
• 1/4 onion, chopped (I use at least a half or a small whole)
• 1 tblsp. mustard (dijon works nice if you like the flavor)
• 1/4 cup mild picante sauce (I use medium)
• dash or two of katchup (magic ingredient!)
• peeled, seeded, and chopped jalapeno (optional - usually left out)
• salt and pepper to taste

Heat oil in iron skillet, add rice and slowly brown. Add meat and brown. Add remaining ingredients. Add just enough water to cover. Cover skillet and let cook on medium (if you aren't using iron skillet - simmer instead) until water is absorbed (about ten minutes). Fluff rice with fork. Serve with cornbread.

Quick and Easy Taco Pie

This is from my email folders of recipes I have saved over the years. I think I wrote it in 2002 or 2003. I haven't made this a while, but I need to! I originally made this because it sounded a lot like Grandma Betty's Mexican dip she always brings to parties.

• 1 box Jiffy Corn Bread is what I used, but the recipe called for 1/3 cup bisquick


• 1 cup cheddar or Mexican shredded cheese


• 3 eggs 1/4 cup milk (I used goat milk, but any will do)


• 1 small can green chillies - I only used 1/2 can


• 1 small tomato - chopped shredded lettuce (I used romaine)


• 1 lb ground beef


• 1/2 cup chopped fresh or frozen onions


• 1 pkg. taco seasoning (or to taste)


• 1 small container of sour cream


• Cilantro (optional - I added)


• Black olives (slice them in circles)

Brown meat with onion. Preheat oven to 400. Grease or spray 10 inch pie plate (glass or corning is great). Mix corn bread/bisquick mix, eggs, and milk in bowl and set aside.

Meanwhile, chop or prepare lettuce, olives and cilantro. Set salad stuff on table in serving bowls.

Drain meat, pour in Taco seasoning and stir. Simmer another few minutes to mix flavor in. Remove meat and onion mixture from stove and pour into baking dish as bottom layer of casserole. Pour prepared batter over meat layer. Spread evenly. Bake 20-25 minutes.

Remove from oven and sprinkle tomatos and cheese on top. Cook for another 10 minutes (I just let it melt on top because the cornbread was browned already and cooked through). Test cornbread with toothpick to make sure it is cooked through. Remove from oven, cool slightly and serve with lettuce/cilantro, diced olives and sour cream.

Serves 4-5 people.

Serving suggestion: Great with salsa, chips, iced tea and sliced fresh or pickled jalapenos.

Enchilada Pie

This is surprisingly better tasting than it sounds. In fact, I would have NEVER made it had it not been for a moment of sheer foodlessness. We were eating out of cans and I just happened to have all of the ingredients. I share it with you folks who may want to whip up a REALLY QUICK recipe for a POTLUCK that will please a hungry crowd.

1 lb. hamburger meat

1/2 cup chopped onion - optional

1 can cream of chicken soup

1 can Mild HATCH Enchilada Sauce (I like Medium - a little spicy!)

1 can chopped green chili peppers

1/2 bag of PLAIN Doritos (or Tostitos/other brand, but I like the Doritos)

2 cups grated cheddar cheese

handful of chopped olives - optional

Brown meat with onion until done. Mix soup, sauce and chili peppers and warm over heat in sauce pan. Add meat and stir together. Grease a casserole pan (the larger you have, the fewer layers you'll need) and layer ingredients (except HATCH sauce). I use a large rectangular pan and do one layer of chips on bottom, then the meat and soup mixture, and then one layer of chips on top. After your layers are complete, open can of HATCH and pour evenly over top layer of chips. Cover with cheese and sprinkle with olives. Heat in 375 degree oven until cheese is melted. I usually bake for 30 minutes until bubbling. Let cool and serve with salad and tea!

Original recipe was given to me by Ettie M.