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

Green Bean Casserole Anyone?

I've shared my green bean recipe before (well, actually it is Richard's recipe to begin with). My husband hates the traditional GBC (Green Bean Casserole), but my mother LOVES it. We make the old fashioned kind AND a few varieties around here. I enjoyed this post during the holidays at Blog Her. I know it is really belated, but I had it in draft mode in here and forgot about it until Spring. I love green beans in the summer months, too - so here are a few really early recipes for next Thanksgiving OR a few somewhat early recipes for this summer's green bean crop! Whatever floats your boat.


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Technorati Tags: Green Beans, Side Dish, Cooking, Veggies, Eat, Food, American, Recipes, Casserole

Pablano Chicken Enchilada Casserole

This sounds a lot harder than it is to make, so please don't let the few extra steps scare you off. Once you make it one time, you'll keep it on your monthly menu plans! It is very good! We actually bought the 4 pablano peppers and only needed less than two of them for the recipe. I went ahead and broiled all of them and froze the ones we didn't use. Now I'll be one step ahead of the game the next time I make this casserole.

This recipe originally came from Betty Crocker Casseroles and One-Dish Meals #142 and was called "Chicken Chilaquiles Casserole". However, I changed up the recipe a bit. A note that the cookbook said was that it is a great way to use up leftover corn tortillas that are not as fresh anymore. Chilaquiles is a Spanish word that refers to the straw from a ragged sombrero that is falling apart. I guess the tortilla strips resemble the straw. Chicken and straw. The mild white cheese is delicious. I have increased the amount of cheese from the original recipe. It wasn't enough for us. This recipe is also a great way to use up leftover rotisserie chicken meat!

INGREDIENTS
New Mexico Green Sauce (see sauce ingredients below)
1/2 Cup vegetable oil (you can use butter if you want)
10 corn tortillas cut into thin strips
2 cups shredded cooked chicken or turkey (cook with salt, pepper, butter, garlic)
2.5 or 3 cups shredded Chihuahua or Mozzarella cheese

SAUCE INGREDIENTS
2 tablespoons olive or grapeseed oil
1/2 onion finely chopped (1 cup)
2 large pablano chilies; roasted, peeled, seeded, finely chopped (1/2 cup)
1 serrano pepper; seeded & finely chopped (I used a half)
1 clove garlic finely chopped
1/2 cup whipping cream or half & half
1/4 teaspoon salt

INSTRUCTIONS
1. First broil your Pablano Peppers 5 inches from broiler heat for 5 to 7 minutes or until skin is blistered and evenly brown (you may need to watch and turn it every 2 minutes or less). Remove the peppers and place in heat-resistant Tupperware air-tight bowl with lid tightly sealed and let stand for 20 minutes before peeling.

2. Make your sauce next to let the flavors mingle longer. Heat oil over medium heat and cook your onion, roasted pablanos, serrano pepper, and garlic for about 8 minutes or until onion is tender. Stir in your whipping cream and salt. A little flour might also help to thicken the sauce quicker. Sauce will not be very thick without flour. Whisk for about 3 minutes and simmer while you cook tortillas, stirring every few minutes.

3. Fry your tortillas in oil (or butter) until they have spots of golden brown color and are not too hard. You don't want them to be so hard that you can't tear them easily with your hands. Set aside on paper-towel lined plate to cool before tearing into thin strips.

4. Fry your chicken and set aside on same paper-towel lined platter to cool before tearing into thin strips.

5. In a large casserole pan, layer 1/2 of the tortilla strips, chicken, and then pablano sauce. Cover with 1/2 of the cheese. Repeat layers. Bake in preheated (should still be hot from broiling peppers) 350 degree oven for 30 minutes or until cheese is melted and golden brown on top.


Serve with a Mexican salad, guacamole, tea, black beans, chips, or chilied corn. Makes a great addition to your favorite Mexican-food night meals.


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Technorati Tags: Tortillas, Mexican, Cooking, Main Dish, Eat, Food, Chilis, Recipes, Enchiladas, Chicken

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

SWEET POTATO RECIPES

Perhaps the most common time of year for Sweet Potatoes to be consumed in America is at Thanksgiving Dinner. They are truly tasty tuberous roots. I hated them as a child, but have grown to love them, and even to crave them as an adult. Here are a few recipes that I think any sweet potato lover should have in their collection. I have not tried them all, so please leave comments as you cook them. I will do the same. I have also discovered a recipe book that is put out by a homeschool farm co-op that attends book fairs each year all over the country. As soon as I find a link to the book, I'll come back in and update this post.

The first recipe (Sweet Potato-pecan Coffeecake) is a favorite of mine... it is mouth-watering. I plan to make the last recipe (Sweet Potato Casserole) for Thanksgiving Dinner in our house this year. I'll pop back in to comment on how it went!

RECIPES:
********************************************************
Sweet Potato-pecan Coffeecake (as found on the internet)

"I have collected hundreds of sweet potato recipes over the years,
I bake and cook with them very often, and always have sweet potatoes
frozen in my freezer, ready to use in a recipe, I usually purchase
them on sale... cook, mash and freeze them .... it is an ingredient
that makes any cake bake out very moist...this cake is definately a winner."

CAKE
10 tablespoons butter, melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

TOPPING
1 cup pecans, chopped
1/2 cup light brown sugar
1/2 cup flour
3 tablespoons butter, softened
2 teaspoons vanilla

1 9inch springform pan Change size or US/metric
Change to: 9inch springform pan US Metric

INSTRUCTIONS
1. Set oven to 325 degrees.

2. Set oven rack to second-lowest position.

3. Grease a 9-inch springform pan.

4. In a mixing bowl, combine butter sugar, eggs and vanilla; add in
sour cream and mashed sweet potatoes.

5. In a large mixing bowl, combine flour, baking powder, baking soda
and salt.

6. With a wooden spoon, stir in sour cream/butter mixture into flour
mixture, just until blended.

7. Spread in prepared pan; sprinkle with topping.

8. Bake 65-75 minutes, or until cake tests done.

9. Let cool.

10. Loosen edges; remove sides of pan.

11. To make topping: In a small bowl, combine all topping
ingredients; mix with a fork until mixture resembles coarse crumbs.

1 hour 25 minutes 20 mins prep

********************************************************
Jazz Fest Sweet Potato Pone (as found on the internet)

"For some, Jazz Fest can be a religious experience.
For locals, it is a yearly pilgrimage and for myself,
Sweet Potato Pone is the holy grail. I am still working
on the crunchy, crumbly "crust" but this recipe for the
filling is the closest I have come to the real deal.
If you are ever in the neighborhood of New Orleans during
late April or early May, stop by Jazz Fest and try out the
Pone. It will be in the same vendor tent as the Greenbean
Artichoke Casserole. Or you could just try mine! Cook time
includes the time to bake the Sweet Potatoes."

INGREDIENTS:
2 1/2 lbs sweet potatoes
1/4 cup melted butter
2 eggs
1/4 cup dark brown sugar, firmly packed
1/2 cup milk
1 1/2 tablespoons vanilla extract
1/4 cup light molasses
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon grated orange zest (do not include the white pith, which is bitter)

6-8 servings Change size or US/metric
Change to: servings US Metric

INSTRUCTIONS:
*Preheat oven to 375°F.
*Cook the potatoes unpeeled until tender throughout.
*Let cool, Peel and mash the potatoes, then stir in melted butter.
*In a bowl, beat the eggs, add sugar.
*Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest.
*Beat until well blended.
*Stir into mashed sweet potatoes, then mix until well blended.
*Place the mixture into a buttered 1-1/2 quart baking dish.
*Optionally, you may sprinkle the top of the pone with additional brown sugar.
*Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes.
*Allow the pone to cool completely before serving.

2 hours 15 mins prep

Recipe Comment from Above Linked Site:
"Kari, I’m so glad you dared me to make this recipe! Not only was it very easy to make, but the taste was fantastic. I loved the subtle lemon taste…it was a perfect accompaniment to the sweet potatoes. I also liked the fact that all the ingredients (except the sweet potatoes) were ones that I always have in my pantry...no searching for hard to find ingredients. My son loves sweet potatoes and has asked me to cook this recipe again next weekend. What I really couldn’t believe though was my 3 year old eating two helpings (this is a child that eats as little real food as possible)! I served this with baked ham, blackeyed peas and cornbread. For dessert, we had blackberry pie with vanilla ice cream. It was a truly delicious Southern meal!"

********************************************************
Skillet Candied Sweet Potatoes (as found on the internet)

INGREDIENTS:
1 cup sugar
1/4 cup water
1/4 cup butter
1/2 tsp. salt
6 sweet potatoes, cooked and peeled

INSTRUCTIONS:
Mix together the sugar, water, butter and salt in heavy skillet.
Cook until mixture boils and sugar dissolves.

Slice cooked sweet potatoes in half lengthwise and add to the skillet.

Cook slowly, turning occasionally, about 20 minutes, or until potatoes
have a caramel-like glaze.

********************************************************
Sweet Potato-Banana Casserole (as found on the internet)

Calhoun County Extension Recipes - Mississippi

4 medium sweet potatoes
1/2 cup chopped nuts
4 tablespoons butter or margarine
3/4 cup brown sugar
1/2 cup coconut
4 bananas, mashed
1 cup crushed corn flakes
2 tablespoons butter or margarine, melted
1/4 cup brown sugar

Cook potatoes in small amount of water until tender. Mash and beat.
Add nuts, 4 tablespoons butter, sugar and coconut.
If the mixture is dry, add either a little cream of orange juice to moisten.
Pour 1/2 of the sweet potato mixture into a buttered casserole.
Cover with mashed bananas and then top with rest of sweet potato mixture.

Combine crushed corn flakes, 2 tablespoons butter and brown sugar.
Cover top of sweet potatoes.

Bake at 350 degrees for 20 minutes.
Serves 6 to 8.

********************************************************
SWEET POTATO CASSEROLE (as found on the internet - can't find link, sorry!)

INGREDIENTS:
2 eggs
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 c. canned sweet potatoes (not yams)
3 c. fresh sweet potatoes, cooked
1 c. evaporated milk
1 c. brown sugar
3/4 c. butter
1 tsp. salt
1 c. corn flakes, crushed
1 c. pecans, crushed
1/2 c. brown sugar
3/4 c. melted butter

INSTRUCTIONS:
Cook and mash fresh sweet potatoes to make 3 cups.
Mix together with canned sweet potatoes, eggs, nutmeg and cinnamon.
Add milk, brown sugar, butter and salt.

Pour into 13 x 9 inch casserole and bake 30 minutes at 425 degrees.
Make a topping of crushed corn flakes, pecans, brown sugar and melted butter.
When done baking, put topping on and brown for 15 minutes in 400 degree oven.

HAPPY THANKSGIVING - GOD BLESS YOU AND YOURS!

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.