Casserito aka (Casserole Burrito)

Here's a quick meal that I came up with while buying groceries the other day.

1lb ground beef

1 package Vigo yellow rice

Flour tortillas

1 package taco seasoning

1 can of Campbell's Fiesta Nacho Cheese soup

Mexican blend shredded cheese

2 cans refried beans

Cook ground beef (I usually add some minced garlic, salt & pepper when cooking it). Drain it & add taco seasoning. I also added some onions to the meat.

Cook rice according to instructions on package.

Then in a casserole pan layer tortillas, refried beans, tortillas, ground beef, tortillas, yellow rice, tortillas, nacho cheese soup/refried beans, tortillas & then top with the shredded cheese.

Cook in the oven on 350 degrees, for about 25-30, or until the cheese begins to brown on top. 

Serve with sour cream & salsa. I like chopped tomatoes so that is what I used.

This is also a quick & easy casserole to put together before hand & just pop in the oven when you are ready to eat.

Black Bean Casserole

Ingredients
•1 pound ground beef
•1 can black beans, undrained
•1 package McCormick taco seasoning mix
•1 can corn, drained
•1/2 cup chunky salsa
•1 cup shredded Monterey Jack or Cheddar cheese
•1 cup broken up tortilla chips

Instructions
Pre-heat oven to 350 degrees.

Brown meat in large skillet over medium heat, drain.

Add beans, taco seasoning, corn, and salsa to the meat, simmer for 10 minutes.

Transfer mixture to 9"X13" baking dish, sprinkle on cheese and tortilla chips.

Bake for 10 minutes, until warm.

I served mine with shredded cheese and sour cream. YUMMO.

Recipe can be found at http://drunkchef.com/recipes/105-black-bean-taco-bake

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Chicken Fajitias (SlowCooker)

Light Red Kidney Beans, 1 can, drained
Sweet Whole Kernel Corn, Small can, drained
Black Beans, 1 can, drained
Fat-Free Refried Beans, 1 cup
8 0z. water
Mild Taco Sauce -- 3 TBLS
2 Boneless, skinless Chicken Breasts
Taco Seasoning Mix -- 2 TSP.

Directions In Crockpot, add water, taco sauce, and taco seasoning. Add Chicken breasts. Cook on HIGH for three hours (180 minutes). Turn to low and add black beans, kidney beans, and corn. Cook one hour (60 minutes) on LOW. Heat re-fried beans on stove top on LOW. Serve with tortilla or shells or over rice. You may want to top with low-fat cheese and/or pico de gallo. Serves 12. Number of Servings: 12 Recipe submitted by SparkPeople user GEORGIAMIST. Number of Servings: 12

Hey, I use a whole packet of Taco Bell brand taco seasoning instead of 2 Tbsp like it calls for. It is sooo yummy! I also cook brown rice and use a whole can of refried beans. I put the rice and beans on the tortillas first before I add the chicken fajita mix to the fajitas. They end up looking more like huge burritos when I'm through loading them up! Add some sour cream and salsa and your good to go!!! Yummy! My husband LOVES this!!!

*From a friend of mine in NC*

Burrito Bake

My friend Nancy sent me this recipe. And I can not wait to try it.

1 lb. lean ground beef
1 pkg. taco seasoning mix
3/4 cup Water
12   Flour tortillas (6 inch)
1 can (16 oz.) Refried Beans (you can also use the ones with chilies)
1 cup  Finely Shredded Cheddar Cheese


Heat oven to 350°F.

Brown meat in large skillet; drain. Stir in seasoning mix and water. Bring to boil. Cook on low heat 10 min., stirring occasionally.

Place 4 tortillas on bottom of greased 9-inch pie plate. Cover with half each of the refried beans, meat mixture and cheese. Repeat layers once. Top with remaining tortillas.

Bake 30 min. or until heated through and cheese is melted. Cut into wedges to serve.

Top with sour cream, shredded lettuce, diced tomatoes, salsa, olives, etc. You make 2 pies
at a time & save one for the next night & the flavors really soak into the
tortillas.

Mexican Black Bean Lasagna

I got this recipe from the May/June 2010 issue of Cooking with Paula Deen.

1 (15-ounce) can of black beans, drained & rinsed
1 (15-ounce) can whole kernel corn, drained & rinsed
2 (10-ounce) cans diced tomatoes with green chilies, drained
1 cup ricotta cheese
1/2 cup sour cream
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1 cup Mexican-style cheese blended

Preheat oven 375 degrees. Spray a 9x5-inch loaf pan with nonstick cooking spray.


In a large bowl, combine beans, corn & tomatoes. In a small bowl, stir together ricotta, sour cream & cumin. Place 2 tortillas on the bottom of prepared loaf pan. Spread about 1/3 cup of the ricotta mixture over tortillas. Top with about 1/3 cup black bean mixture. Sprinkle with 1/4 cup cheese. Repeat procedure 3 times.

Bake for 20 minutes or until heated through & cheese is melted.

***I used flour tortillas instead on corn. Plus added some garlic salt to the ricotta mixture.

Six Can Chicken Tortilla Soup

Ingredients
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green Chile peppers, drained

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

I've made this by this recipe, as well as used fiesta corn and hot rotel to add spice. I've also used chicken cooked off the bone, instead of canned chicken. It's all good. I've used chili beans instead of black beans. It's really easy and fast to make!

Chicken Taco Casserole

8 boneless chicken breast halves, cooked, cubed (or about 4 -5 cups)
2 cans diced tomatoes
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 pkgs of taco seasoning or 2 cans (4 oz) of taco sauce
1 cup chicken broth
2 packages tortilla chips or Doritos
2 cups grated American cheese, Mexican blend, or Classic Melts blend
Preparation:
In a saucepan, combine and heat tomatoes, soups, taco seasoning and broth. Mix chicken into sauce. Line bottom of casserole dish with chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.
This is a double recipe and I use the big blue baking pan (if you still have it) ir you can use two regular casserole dishes. You can cut the recipe in half for less portions.

The Best Enchiladas

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions…
Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Mexican Soup with a New Twist

I recently had someone elses version of Mexican Soup and I LOVED it!!! Here's how she made it

1 lb of Hamburger meat
1 lb of sausage
2 cans of black beans
2 cans of chili beans
1 can of fiesta corn
1 can of rotel
1 can of enchilada sauce
1 can of tomato sauce
1 pack of dry Ranch seasoning

This recipe has a kick to it! The sausage and the enchilada sauce brings it up a notch on the spicey scale :)

Top it off with corn chips, shredded cheese and sour cream!

Taco Salad

My new favorite thing to make... easy and great for the summer when you don't feel like slaving over a hot stove!

You'll need:
Taco Seasoning (1 pack)
Hamburger meat
Black beans (1 can)
Pinto beans (1 can)
Shredded lettuce (i use a bag of the preshredded lettuce - 1 is plenty for us)
Shredded cheese
Salsa
Sour Cream
Corn chips
guacomolie dip

I'm sure there's all sorts of things you can add but this is what I normally do :)

Cook hamburger meat, drain and add taco seasoning as directed then set aside

Rinse and drain pinto and black beans then stir in salsa

In a large bowl you'll layer everything

1. Add corn chips
2. Add hamburger meat
3. Add cheese
4. Add bean mixture
5. Add lettuce

repeat... of course you can do this in any order.

I leave the sour cream and guacomolie on the side.

I've served this at a few party's and its always a big hit!

Chicken Enchiladas with Creamy Green Sauce

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

1. Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
2. Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
3. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
4. Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.