Cooking

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Mexican Lasagna Created From Leftovers

Well, my my my, I had no idea my Mexican Lasagna Created From Leftovers would taste so good.  A few days ago, I made Philly Cheesesteak Sandwiches.  I had a lot of the meat leftover and that is what I used instead of ground beef.

Ingredients

Steak um’s (you can use ground beef)

Salt-free garlic and herb seasoning

Seasoning

Creole Seasoning

Orange, yellow, red peppers, chopped

Fresh garlic

Onion, chopped

2 cans diced tomatoes

1/3 white queso Velveeta

Can of drained whole kernel corn

Directions

I placed my meat and veggies in the pan and sauteed them.  You can add a bit of oil, bacon grease, or butter to keep them from sticking.  Once that was done, I seasoned it until it tasted like I wanted it to taste.

Next, I added in the corn and diced tomatoes.  My husband doesn’t like tomatoes like that, so I covered my pot and let them stew all the way down.  Then, I added the white queso Velveeta. Taste to adjust the seasoning.

Rice

2 c. of water

2 c. of rice

Place on “rice” mode in your instant pot.  Let naturally release.

Layering

Put a small amount of sauce in a greased 13×9 dish.  Then, place in flour tortillas, next, sauce.  Then, rice.  Finally, I had some colby/jack cheese cubes.  I broke those over the rice and added a bit of cheddar.  Repeat layers ending with cheese.

Bake at 350 for 40 minutes. Let sit for 10 minutes and serve.

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Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

My friend told me tonight that I am the only person she knows that can make anything into a casserole.  So, here is tonight’s dinner…Chili Cheese Dog Casserole.  Honestly, this quarantine is about to drive me insane.  I had my whole month’s worth of menus written out and organized.  Now, I cannot find the list.  I’m so discombobulated.  Big Daddy asked what was for supper.  I told him I didn’t know and that we were all gonna starve because I don’t know what to do.  So, Bug and I came up with this.  It was good.  I’m going to, in true fashion, write how I cooked it and what I will do differently.  That’s just how I roll.

Homemade Drop Biscuits

2 c. all-purpose flour (Please note you can use self-rising but then you will need to omit the salt and baking powder.  Plus, they will spread a bit more)

1 T. baking powder

1.5 tsp. sugar

1/4 tsp. salt

1/2 c. melted butter

1 c. milk

Cheddar *optional

Onion powder *optional

Garlic powder *optional

Chives *optional

Italian seasoning *optional

Basil *optional

Oregano *optional

Directions

Heat oven to 450.  Mix the flour, baking powder, salt, and sugar together.  Add in melted butter and milk.  Stir just until this is moistened.  Then you can add the optional ingredients.  For this recipe, she added onion powder and garlic powder.

Drop by heaping tablespoons onto a cookie sheet.  Bake for 8-10 minutes.  When the bottom gets brown, they are done, so be careful not to burn the bottoms.

Chili

2# ground beef

Onion

Seasoning

Minced garlic

Brown all of this together and drain if necessary.  Once drained, add in 2 packets of chili mix and stir well.

Boil 2 packs of hotdogs and drain.  Once drained, cut them up in bite-sized pieces.  Add that to the meat mixture.  Then add 2 cans of tomato sauce, 1 can of green chilies, 2 cans of chili hot beans, 1 can drain and rinsed kidney beans (though I will leave them off next time).

Assembly

In greased 13×9 pan, take your biscuits and tear them up on the bottom of your dish.  Then, layer the chili/hot dog mixture.  Next, the cheese.  Then another layer of biscuits, chili/hot dog mixture.  Lastly cheese.

Now, this made a full pan of just these layers.  I did add in another 11×8 dish.  I layered the biscuits on the bottom, then the chili mixture, and then the cheese.  Both dishes were eaten.

Bake for about 30 minutes.  My whole crew liked it.

Different?

I would leave out the kidney beans.  Pinto beans have been thrown out there for me to try.  Refried beans could be an option.  Replacing the layer of biscuits with a layer of rice has been mentioned.  Rotel tomatoes and chilies could be added.  Cumin maybe.  The possibilities are endless.

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Mexican Casserole

Mexican Casserole

Mexican Casserole

Here is a simple Mexican Casserole that my family enjoys.  There is SO MUCH MORE than you can add (ie fresh ingredients) that would be yummy.

I will add, down at the bottom, would I do when food is more readily available.  For now, you do what you have to do to feed the people in your house!

Be safe.  Stay in.  Wash your hands!

Ingredients

2# ground beef

Seasoning

Chili powder

2 cans Rotel tomatoes and chilis

1 can cream of mushroom

1 can cream of chicken

Onion

Garlic

Colby/Jack Cheese

Fritos (chili cheese Fritos would be spectacular in this recipe)

Directions

Brown ground beef, onion, garlic, and seasoning.  Once cooked, drain if necessary.  Next, add chili powder.  Then add in soups and tomato/chilis with the liquid.  Stir well.

In greased 13×9 dish, layer crushed up tortilla chips, meat, cheese.  Repeat until all ingredients are used up.  End with cheese.  Bake at 350 for about 30 minutes.

Additions

Cut up some fresh peppers and saute with onion, garlic, and beef.  You can also add in kidney beans, black beans, corn, cooked rice.  Ooh, or you could add a layer of rice so do chips, meat, rice, cheese.  That’d be good.  You could also a layer of refried beans!  Oh man, add in a can of nacho cheddar cheese soup.  Good grief.  So many options!

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Keto-Friendly Enchilada Casserole

Keto-Friendly Enchilada CasseroleKeto-Friendly Enchilada Casserole

This is a recipe that I needed to be able to throw together quickly.  Actually, my #2 kid is making the Keto-Friendly Enchilada Casserole.  Now, she knows how to cook but according to my husband…nothing tastes as good as my food.  #browniepointsforhim

Next time, we will go lighter on the cilantro EO or maybe use fresh.  I’m not a big fan of cilantro but I know that it is supposed to “bring the flavors together.”  Oh, and be a “bright note” on a heavy dish LOL.  Clearly, I’m watching too much Guy’s Grocery Games.

Ingredients

4 cans of chicken, drained (you can use fresh, but I didn’t have any)

1 can chile peppers

Cilantro (I used 4 drops of doTerra essential oil)

Cheddar

Enchilada Sauce

Olive oil

Onion

Minced garlic

Seasoning

6 T. chili powder (or to taste start with less and add as your palate can handle)

Cumin

2 cans tomato sauce

1 c. water

Directions

In a pan, bring together the oil, onion, garlic, and seasoning.  Saute till the onion is cooked through.  Add the chili powder, cumin, tomato sauce, and water.  Simmer till it thickens up.

In a bowl, add chicken, sauce, chile peppers, cilantro, cheddar, and the sauce.  Stir well.  Place in 13×9 greased dish.  Add more cheddar on top.  Cook at 350 for 15 minutes.  Serve with cauliflower rice.

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Easy Chicken Enchiladas

Easy Chicken Enchiladas

Easy Chicken Enchiladas

These Easy Chicken Enchiladas are just that…easy.  I can whip these up fairly quickly on any given day.  You know those recipes that you just keep on hand because it is quick, easy, and filling.  This is one that you want to just keep the ingredients on hand.

Ingredients

Chicken (you can use drained canned chicken or chicken breasts)

Oil (or butter)

Minced onion

Seasoning

Jar of salsa

2 cans cheddar cheese soup

Sour cream (optional)

Green onions (optional)

Cheddar

Tortillas

Directions

If you are using canned chicken, eliminate this step.  Cut chicken into bite-sized pieces.  Put enough oil to coat the bottom of your pan. Saute up the chicken with seasoning and minced onions.  Now, if you are using canned chicken, just put it all in a bowl with the seasoning and minced onion.

In a bowl, add the 2 cans of cheddar cheese soup and the salsa.  Also, add the “optional items or extra items if you want). I usually keep out about a 1/4 of a cup of this mixture to spread on top once the enchiladas are rolled.

Inside a tortilla, add a couple of tablespoons of the mixture.  Roll, place in dish.  Spread the remaining cheese mixture on top and sprinkle with cheddar.  Bake at 350 for about 20-25 minutes.

Serve with rice.

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Mama’s Old Fashioned Tacos

Mama's Old Fashioned TacosMama’s Old Fashioned Tacos.  My Martha would make this, as we could afford when we were children.  The memories attached to this dish are even better than the actual dish.  It floods back family, food, togetherness.  One of my favorite recipes EVER.

Mama’s Old Fashioned Tacos

2 lbs beef
1 lb ground pork (or sausage)
Onion
Seasoning
Fresh garlic

Cook and drain. Add cumin and chili powder.

In a skillet, put some water and then put another pan in it. In that other pan, add 1 stick of butter, a large thing of Velveeta (the real stuff), 1 c. water (to start). Cook that on low until melted. Add some pepperoncini juice to that until it has a bite to it. I usually use about 1/2 a small jar of juice. When your cheese is thinned out, well, add in some chopped up pepperoncini’s.

Buy taco flavored Doritos, put them on the bottom of your plate, add your meat, and cheese sauce. Some people put lettuce, sour cream, and/or green onions on top.

A lot of times, I will make rice to put over the chips. I make it in a beef broth to give it flavor.

 

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Cheesy Chicken Enchiladas

Cheesy Chicken EnchiladasCheesy Chicken Enchiladas is SO easy to make and you can do a variety of things to make it different.  I will try and add in parenthesis some variations but use your imagination.  Now, remember I am using this recipe for MY LARGE FAMILY so you may need to adjust the ingredients to suit your family size.  A side bonus to making this large amount, it freezes beautifully.

Cheesy Chicken Enchiladas

5 cans of chunk chicken, drained (you can use fresh or frozen and chunk it up)

Minced onion

Minced garlic

Seasoning

2 cans of cheddar cheese soup

1/2 jar of salsa

**You can also add chili powder, cumin, taco seasoning packet, cayenne, green onions, peppers, cilantro…  The world is seriously your oyster, this is just a basic, quick recipe.**

Mix all of that in a bowl.

In your instant pot, 4 c. rice with seasoning and chicken bouillon mixed in.  Add 6 c. water and put it on rice.  Let cook while you make the enchiladas.

Flour tortillas, place a couple of tablespoons of chicken mixture, and roll-up.  I used a lot of tortillas, but if we don’t eat them, I freeze them for quick lunches.

On the bottom of a sprayed 13×9 pan (I used 2 of these pans and 1 – 11×8 pan), put a layer of rice.  Next, line up your enchiladas over the rice.

In a small bowl, mix the rest of your salsa and a can of enchilada sauce.  Next, pour it over the enchiladas.  Finally, add a layer of cheddar cheese (or any cheese for that matter).

Cover and bake at 350 for 30 minutes.  Take off foil and cook for another 30 minutes.

Then, go slap yo mama.

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Chicken Enchilada Lasagna

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

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10 Minute Homemade Enchilada Sauce

Here is a 10 Minute Homemade Enchilada Sauce because I forgot my enchilada sauce for my Chicken Enchilada Casserole.  This is a super easy recipe and it was very good!  It tasted like the store-bought type.

10 Minute Homemade Enchilada Sauce

Ingredients

1/4 c. oil

2 T. self-rising flour

1/4 c. chili powder

8 oz. Tomato sauce

1 1/2 c. water

Cumin, 1/4 tsp.

1/4 tsp. garlic powder

Onion powder, 1/4 tsp.

Seasoning

Directions for 10 Minute Homemade Enchilada Sauce
  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat for approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Tidbits:

Big Daddy is not fond of any kind of Mexican food.  However, this he liked.  I do not make these types of dishes often because I know that they are not his favorite.  All being said, he is pretty outnumbered with my crew.  We all have a deep love for these types of dishes.

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