My Version of Taco Soup

1 lb ground beef
1 medium onion, chopped
1 (16oz) bottle taco sauce
1 (15oz ) can black beans, drained & rinsed
1 (15oz) can dark kidney beans, drained & rinsed
1 (15oz) can whole kernel corn, drained
1 can mild rotel tomatoes and green chilies
1 (8oz) can tomato sauce + 1 can water
2 tsp chili powder
1 tsp cumin

Brown ground beef and onion together; drain.  Return meat to pot and stir in all other ingredients.  Bring to a boil, stirring occasionally.  Reduce heat and simmer for at least 5 to 7 minutes [allowing it to simmer longer will just allow the ingredients to mix together more].

Friday Nite Bites #4

We made to week 4!!! Still going strong this week with a western flavored meal - Hungry Jack Casserole.


I had found the recipe online but made many changes to it to make it all my own...the recipe I ended up following is below....

Hungry Jack Casserole

Ingredients
2 lbs ground beef
1 medium onion, chopped
1 large can baked beans
1 cup bbq sauce
2 Tbsp brown sugar
1 can flaky biscuits
1 cup cheddar cheese, grated
Black Pepper, to taste

Directions
Preheat oven to 375° . Brown ground beef and onions seasoning with black pepper; drain. Stir in beans, bbq sauce and brown sugar. Pour into a 9x13 dish that has been sprayed with cooking spray. Cut biscuits into quarters and place on top of mixture. Bake for 25 minutes or until biscuits are golden brown. Sprinkle with cheddar cheese and bake 5 minutes more until cheese is melted.

Friday Night Bites #3

Week 3 of the new year and I am able to cook!!! This week the recipe was Fiesta Chicken which I found at http://www.plainchicken.com/2011/09/fiesta-chicken-casserole.html. Here is a pic of it:

The recipe as found on the website is

Fiesta Chicken Casserole
(Printable Recipe)

3 cup cooked chopped chicken
1 cup instant rice (uncooked)
1 can cream of chicken soup (I used 98% fat free)
1 can Rotel diced tomatoes and chiles, undrained
1 Tbsp Southwestern or Taco seasoning
2 Tbsp milk
2 cups shredded cheddar cheese, divided
1/2 cup crushed tortilla chips or Doritos

Preheat oven to 350.

Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 cups of cheese. Pour into a lightly greased 9x9 pan. Cover and bake for 30 minutes. Top casserole with crushed chips and remaining cheese, bake uncovered for 5-10 minutes, until cheese is melted.

I tweeked the recipe a little and the recipe I actually used is...

Fiesta Chicken Casserole
(Printable Recipe)

3 cup cooked chopped chicken
1 cup instant rice (uncooked)
1 can cream of chicken soup
1 can Rotel diced tomatoes and chiles, undrained
1 cup chicken broth (I just used the broth where I had boiled the chicken)

3 Tbsp cumin
2 Tbsp chili powder
2 Tbsp milk
2 cups shredded cheddar cheese, divided
1 small bag crushed Doritos

Preheat oven to 350.

Combine chicken, rice, soup, Rotel, seasoning, milk and 1 1/2 cups of cheese. Pour into a lightly greased 9x13 pan. Cover and bake for 30 minutes. Uncover and bake for 10 minutes longer. Top casserole with crushed chips and remaining cheese, bake uncovered for 5-10 minutes, until cheese is melted.

Friday Night Bites #2

I had planned it and had the list ready to go to the store when I went to the dr's with my foot and was told to stay off my feet all weekend - - - -so no week 2.

Friday Night Bites #1

We have decided to do a new thing this year where we will try a new recipe every week. This past Friday, Jan 6th was week 1. I made a Mexican Casserole that I had found online!!! It was a hit!!! I did some small modifications to the recipe and will probably do some if I make it again....

Here's the recipe that I got off the blog Sing for your Supper [you can find it at http://www.singforyoursupperblog.com/]:

My Mom’s Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.
Let sit for 5-10 minutes before serving. Top with sour cream and salsa. Enjoy!

The only change I made was the beans. Our Wal-Mart didn't have the ranch beans so I substituted chili beans instead since they are similar. Next time I will double the cheese and probably add corn.

Poppy Seed Chicken Casserole

Several years ago I had my 1st apartment in Milton...I decided to have a little dinner party and invited over about 4 friends from church...I had so much fun getting ready for my dinner even painted and stenciled my coffee table and got each of my guests a pass-it-on card that I framed...I made a punch from white grape juice with poppy seed chicken and sex in a pan for dessert....the only downside to the evening was the recipe mom gave me had the wrong measurement on the poppy seeds 1 tablespoon instead of a teaspoon BIG MISTAKE!!!!

This is similar and sounds yummy!!!!

Poppy Seed Chicken Casserole

1 whole chicken, cooked and shredded

2 cans cream of chicken soup

1 cup sour cream

1 sleeve buttery crackers, crushed

1/4 cup margarine or butter, melted

1 tsp. poppy seeds

Place the chicken in a bowl. Add the soup and sour cream, blend well. Spread into a greased 9"x13" baking dish. In a separate bowl, stir together the crushed crackers, melted margarine, and poppy seeds. Sprinkle over the chicken mixture. Bake at 350 degrees until bubbly, about 35-40 minutes.

Mexican Casserole

MEXICAN CASSEROLE

1 1/2 lbs ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag shredded Mexican cheese
1 package taco seasoning mix
1/2 bag corn tortilla chips
1 can Rotel
1 can corn, drain
1/2 onion (or, to taste)
garlic and pepper to taste

Brown all the hamburger meat and onion, season to taste with garlic and pepper, in skillet. Meanwhile in a large bowl, combine canned soups, Rotel, taco seasoning mix and the can of corn.
In a large casserole dish sprayed with non-stick spray, spread half of a bag of corn tortilla chips around the bottom. When meat is cooked and drained, stir into the soup mixture, then pour over the corn tortilla chips. Top casserole with the bag of shredded Mexican cheese.

Bake for 30-45 minutes at 350°F.

This is very good served with guacamole and sour cream and use rest of the bag of chips for dipping.

Super easy!.

Serves 6-8 people