Mexican Lasagna

Oh my was this so good.  This hails from The Pioneer Woman's blog, and I think I've referred to it on at least two different occasions, as the author of the recipe makes his own taco season concoction that I've found to be so tasty!  The amounts used in this recipe could possibly feed a small town.  I halved it and still ended up freezing half!  The kids weren't terribly gaga over this one, I'm not sure if it was the sauces I used.  They may have had a bit too much kick.  However, the rice mixture that is used on one of the layers smells so good it will make you just want to stop the rest of the recipe and eat that.  It made a ton, so we had it on the side and this is more of what the kids ended up eating.  Rice and beans...yum!  Incidentally, Pastor Ryan gives wonderful step by step instructions in the above link.  Each step has it's own picture, as well.  So, if you like pictures (I know I do), it might be worth checking out.  Without further ado, here is the recipe:

• 4 cups Unprepared Rice
• 6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
• 4 whole (to 8) Tomatoes (up To You)
• 2 whole (to 3) Onions (up To You)
• 8 cloves (to 14 Cloves) Of Garlic (up To You)
• Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
• 1 can (to 2 Cans) Black Or Pinto Beans (up To You)
• 3 pounds Lean Ground Beef
• 2 jars (16 Ounce) Salsa Verde
• Flour Tortillas
• 3 packages (16 Ounces) Mexican Cheese Blend
• 1 jar (16 Ounce) Enchilada Sauce
• 3 cans Corn, Drained
• Sour Cream, to taste
• Cilantro, to taste
• Butter

1. Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste. 
2. Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined. Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
3. Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
4. Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected. Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer. Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly. Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
5. Bake at 375º for 25-35 minutes until cheese has melted and begins to brown a bit.

Taco Casserole

Here is an easy recipe you can whip together and let it simmer all day in a crockpot!  Don't ya love it when dinner's already cooked?  This, once again, comes from Stephanie's blog and it is definitely a keeper.  I will give you the original recipe from her blog, and then add in my own modifications for it (because I just can't leave well enough alone!)

• 1 1/2 lbs ground beef, browned
• 14 1/2 oz can rotel
• 10 3/4 oz can cream of onion soup
• 1 pkg dry taco seasoning
• 1/4 c water
• 6 corn tortillas cut into 1/2" strips
• 1/2 c sour cream
• 1 c shredded cheddar cheese
• 2 green onions, sliced

1. Combine beef, tomatoes (rotel), soup, seasoning, and water in slow cooker.
2. Stir in tortilla strips.
3. Cover. Cook on low 7-8 hours.
4. Spread sour cream over casserole. Sprinkle with cheese.
5. Cover. Let stand 5 minutes until cheese melts.

**My modifications:

• I added one diced onion to the beef while it was browning.
• I had to add vegetables to the mix, or I have no chance for the kids to eat any!  Add about 2C chopped fresh baby spinach (although frozen would likely work too), 1 1/2C frozen corn, 1 can Ranch style beans with liquid (or you could use any canned bean drained is preferable, this was just the only beans I had on hand, and what's ranch style beans without the liquid?)  
• I added an additional 2 corn tortillas-- maybe to soak up the additional liquid I had just put in?
• I can never find cream of onion soup, so I substituted cream of mushroom. (Also the reason for the added onion with the beef.)
• I didn't the last time I made this, but you could also substitute the taco seasoning for about for 1 lb of beef, you can try 1.5 Tbs chili powder and 2 tsp each of the paprika and cumin. (a little tip I learned from Pioneer Woman's blog)  It will significantly help at reducing the amount of sodium in this dish.

Black Bean Soft Tacos

If there is one thing I can get my kids to eat, it is these tacos.  I'm not sure why, but my kids love Tex-Mex.  Perhaps it's the fact that they can get dirty with this recipe, since you eat it with your hands like a sandwich.  Whatever the case, they love this recipe!  It's quick, easy, and oh so importantly... YUMMY!  We've even had unexpected company come for dinner one night (a vegetarian) and he loved it too!  Enjoy!  From allrecipes.com

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 (6 inch) flour tortillas, warmed
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1 large ripe avocado, peeled and sliced (we only use this when we have it on hand)

1. In a nonstick skillet, saute onion and garlic in oil until tender. 
2. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. 
3. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Crockpot Enchilada Casserole

Ahhhh the crockpot.  Where would I be in this world without it?  At a restaurant, getting a last minute, very expensive (nutritiously and monetarily speaking) meal, that's where!  This is yet another favorite courtesy of Full Bellies Happy Kids, it calls for quite a bit of cayenne (especially for small children). Despite cutting the amount in half, the kids still squawked over the spice. Now if we go out to eat a Tex-Mex place, they could probably drink the salsa from the bowl.  But in my cooking, the more bland the better!  SO, if you don't like spice you may want to cut it out.  Otherwise, I thought half was a perfectly mild amount just to give it a little bite. Since it is a casserole, I would also add some beans and maybe some corn. Incidentally, I should mention that I bought the wrong tortillas for this recipe, and so ended up with half corn and half flour -- it didn't seem to matter. Though, the corn may add a bit more flavor to the mix.  Also, if you'd like to cut out some of the salt, you could try to substitute the taco seasoning mix for your own non-salt concoction of chili powder, paprika and cumin.  You can really make it to your liking, but as a frame of reference, for 1 lb of beef, you can try 1 Tbs chili powder and 1.5 tsp each of the paprika and cumin.  You may need to add a bit of water to the beef to be able to mix it well, especially when using a really lean beef.  Thank you Pastor Ryan and Pioneer Woman for the tip!

1 (14 1/2 ounce) can tomatoes
1 small onion, chopped fine
1 clove garlic, minced fine
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1 (6 ounce) can tomato paste
1 lb ground beef, browned
1 package taco seasoning mix
2 cups shredded cheddar cheese
9 corn tortillas


1. Blend tomatoes with onion and garlic in blender.

2. Pour in medium saucepan.

3. Add pepper, salt and tomato paste.

4. Heat until boiling, then simmer 5 to10 minutes.

5. Place 3 tortillas in bottom of crock pot.

6. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas.

7. Repeat each layer 2 more times, ending with cheese.

8. Cover and cook on low 5 to 6 hours.

9. (I usually go 5 hours to keep beef from overcooking).