Tag: easy mexican recipe

Recipes and Cooking

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

 

Homemade Drop Biscuits and Chili Casserole

If you’re looking for a hearty and comforting meal that is sure to satisfy your entire family, this Homemade Drop Biscuits and Chili Cheese Dog Casserole is perfect! It combines fluffy homemade biscuits with a savory chili and hot dog mixture, topped off with melty cheese. Here’s how to make it!

Homemade Drop Biscuits

These drop biscuits are soft, fluffy, and quick to make. You can even customize them with optional ingredients like cheese, garlic, or herbs!

Ingredients

  • 2 cups all-purpose flour (Note: You can also use self-rising flour, but in that case, omit the salt and baking powder. The biscuits will spread more as well.)
  • 1 tablespoon baking powder
  • 1.5 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup melted butter
  • 1 cup milk
    Optional ingredients:
  • Cheddar cheese (optional)
  • Onion powder (optional)
  • Garlic powder (optional)
  • Chives (optional)
  • Italian seasoning (optional)
  • Basil (optional)
  • Oregano (optional)

Directions

  1. Preheat your oven to 450°F.
  2. In a large bowl, mix together the flour, baking powder, salt, and sugar.
  3. Add in the melted butter and milk, stirring until just moistened.
  4. If you want to add optional ingredients, do so now. For example, I added onion powder and garlic powder for extra flavor.
  5. Drop heaping tablespoons of the dough onto a greased baking sheet.
  6. Bake for 8-10 minutes or until the bottoms are golden brown. Be careful not to burn the bottoms!

Chili

This hearty chili is made with ground beef, flavorful seasonings, and a combination of hot dogs and beans to give it that perfect texture and taste.

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • Seasoning (your choice; chili seasoning mix works great!)
  • 2 tablespoons minced garlic
  • 2 packets chili mix (or your favorite chili seasoning)
  • 2 packs hot dogs, boiled and cut into bite-sized pieces
  • 2 cans tomato sauce
  • 1 can green chilies
  • 2 cans chili hot beans
  • 1 can drained and rinsed kidney beans (optional – I’ll leave these out next time)

Directions

  1. Brown the ground beef with the chopped onion and garlic. Drain any excess fat if necessary.
  2. Stir in the chili seasoning mix and the two packets of chili mix. Mix well.
  3. Add in the hot dog pieces, tomato sauce, green chilies, chili hot beans, and kidney beans (if using). Stir everything together.

Assembly

Now, let’s build this hearty casserole!

Ingredients for Assembly

  • Greased 13×9 inch baking pan
  • Greased 11×8 inch baking dish (optional for extra servings)
  • Grated cheese (your choice – cheddar works well)

Directions

  1. Start by tearing the homemade biscuits into pieces and layering them on the bottom of the greased 13×9 pan.
  2. Spread the chili and hot dog mixture evenly over the biscuits.
  3. Add a layer of grated cheese.
  4. Tear up another layer of biscuits and place on top of the cheese layer.
  5. Add another layer of the chili and hot dog mixture, followed by the final layer of cheese.
  6. Repeat the process for the optional 11×8 dish if you want to make a second pan.
  7. Bake both pans for about 30 minutes or until the cheese is melted and bubbly and everything is heated through.

Different Variations

This dish is versatile, so feel free to make it your own! Here are a few ideas for variation:

  • Leave out the kidney beans and try pinto beans instead for a different flavor.
  • Try using refried beans for a smoother texture.
  • Swap the biscuit layer for a layer of rice for a different twist.
  • Add in some Rotel tomatoes and chilies for a spicy kick.
  • A dash of cumin could bring an extra depth of flavor to the chili.

The possibilities are endless, so don’t hesitate to experiment and make this recipe your own!

This Homemade Drop Biscuits and Chili Casserole is the ultimate comfort food! It’s easy to make, customizable, and perfect for a crowd. Give it a try and watch it become a family favorite!

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Recipes and Cooking

Sheet Pan Nachos

Brandi C

Sheet Pan Nachos

Sheet Pan Nachos: A Fun and Customizable Recipe

Looking for an easy and fun family meal? Sheet Pan Nachos are a perfect choice! This dish is super versatile and can be modified to suit your taste. Whether you want to make it vegan, vegetarian, or load it with your favorite toppings, it’s a meal the whole family will love. Plus, the leftovers are just as delicious! Here’s how you can make it:

Ingredients:

  • Flour tortillas (or corn tortillas for a gluten-free option)

  • Oil (for frying)

  • Ground beef (or your favorite protein substitute for a vegetarian/vegan version)

  • Garlic (minced)

  • Onion (chopped)

  • 2 packets taco seasoning mix

  • Salsa (for extra flavor)

  • Mexican blend cheese (or your favorite cheese blend)

  • Black beans (rinsed and drained)

  • Taco/nacho toppings of your choice (e.g., sour cream, guacamole, jalapeños)

Instructions:

  1. Prepare the Ground Beef: Brown the ground beef with minced garlic and chopped onion in a large pan. Once browned, drain any excess fat. Add the taco seasoning mix along with a bit of water to loosen up the mixture and allow the flavors to combine. Stir in some salsa to add an extra kick to the beef.

  2. Make the Tortilla Chips: While your beef cooks, take your flour tortillas and cut them into chip-sized pieces. You can also buy pre-made tortilla chips, but homemade ones are super easy. Deep fry the tortilla pieces until crispy (this takes just a few minutes). You can also bake them for a healthier option!

  3. Assemble the Nachos: Spray a large sheet pan with cooking spray, then layer your tortilla chips, seasoned ground beef, black beans, and cheese. Drizzle a bit of salsa over the top (but not on the chips themselves – we’ll explain why below). Bake at 350°F for about 10 minutes, or until the cheese is melted and everything is heated through.

  4. Top and Serve: Once your nachos are out of the oven, add your favorite taco toppings like sour cream, guacamole, jalapeños, or anything else that makes your taste buds dance!

What I Would Do Differently:

  • Use Corn Tortillas: Next time, I’ll swap out the flour tortillas for corn tortillas. The flavor is a bit better, and they hold up well without getting soggy.

  • Skip Salsa on the Chips: I realized that adding salsa directly to the chips before baking made them a bit soggy. It’s best to mix the salsa into the beef mixture instead, for more flavor and crunch.

  • Green Onions: I think adding chopped green onions would be a great addition for some freshness.

  • Layered Rice and Refried Beans: I considered layering rice and refried beans in the nachos for extra texture and flavor. If you like heartier nachos, I highly recommend this addition!

Final Thoughts:

These sheet pan nachos were delicious and definitely a hit in our household, though I wasn’t blown away by them. The beauty of this recipe is how easy it is to adjust and make your own, so don’t hesitate to get creative! It’s perfect for a fun family dinner or when you need to feed a crowd.

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Baked Stand Up Tacos

Brandi C

Baked Stand Up Tacos

Baked Stand Up Tacos

Baked Stand-Up Tacos

I came across the idea for Baked Stand-Up Tacos and decided to make it my own by tweaking the ingredients to fit my family’s tastes. The picture may not do it justice (I’m not exactly a photographer!), but trust me, this dish is a family favorite. The beauty of this recipe is how adaptable it is — feel free to add or leave out ingredients as you wish! And don’t forget your favorite taco toppings — salsa, extra cheese, lettuce, jalapenos, green onions, refried beans, rice, and more! The possibilities are endless.

Ingredients:

  • Ground beef

  • Taco seasoning mix (I used 2 packets)

  • Water (just a bit to help thin out the meat after adding taco seasoning)

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • Cheddar cheese queso (use as much as you like)

  • 8 oz. tomato sauce

  • Flour taco shells (enough to fill a 13×9 dish)

Directions:

  1. Preheat the oven to 350°F.

  2. Cook the Beef: In a large skillet, brown the ground beef, adding the taco seasoning, chopped onion, and minced garlic. Drain any excess fat.

  3. Add Seasonings and Sauce: To the cooked beef, stir in the taco seasoning, a splash of water, tomato sauce, and part of the cheddar cheese queso. Mix everything together until well combined.

  4. Prepare the Taco Shells: Grease a 13×9 baking dish. Spoon some of the beef mixture into each taco shell, then stand them up in the dish. You should be able to fit about 16 shells in the dish.

  5. Top with More Queso: After all the tacos are filled, spoon a bit more of the queso over the top.

  6. Bake: Place the dish in the oven and bake for about 15 minutes, or until the edges of the tacos are crispy and the cheese is melted.

  7. Serve and Enjoy: I served mine with a side of Doritos, but feel free to add any additional taco toppings your family loves.

Notes:

  • The original recipe called for layers of refried beans, rice, meat, and cheese. Since I’m not a fan of refried beans, and my husband doesn’t like rice on his tacos, I skipped those ingredients. However, you can customize the recipe by dividing the tacos into thirds: one-third with beans, one-third with rice, and one-third like I made it originally.

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Leftover Pork Tenderloin Magic

Brandi C

Leftover Pork Tenderloin Magic

Leftover Pork Tenderloin Magic

 

Leftover Pork Tenderloin Magic was an easy and quick thing that I threw together. I was cleaning out my freezer and I found a bag of mystery meat. We had no clue what it was, so I threw it in a bowl and left it in the fridge to thaw until the next day.

When I got home from work, I pulled it out and realized it was pork tenderloin that I had cooked in the crockpot. There wasn’t a whole lot of meat there, so I wasn’t sure what I could pair with it. When I got to sniffing around my fridge, I had a partial package of tortillas, cheese (obviously), and some romaine that needed to be used up.

In my saucepan, I added my meat. I did take some scissors and cut it up into smaller bits. Then, I added 3 T brown sugar, some chili powder, some cumin, and a dash or two of lemon juice. I popped a lid on it and set it to low.

In my large skillet, I warmed up the tortillas. Once that was done, I was able to assemble my tacos. The olives, in my fridge, were speaking to me so I had to toss those. I did dice up an onion, got out my cheddar, and washed up my lettuce. This was served up with some tortilla chips. Had I thought about it, I would have put out the salsa I had in the fridge. Oh well, I like chips and salsa any night of the week.

We were all impressed with my culinary talents!

 

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Twist on Frito Pie with Spanish Rice

Brandi C

Twist on Frito Pie with Spanish Rice

Twist on Frito Pie with Spanish Rice
Photo by Karolina Grabowska on Pexels.com

Here is a Twist on Frito Pie with Spanish Rice. I had some leftover chili from the week prior. It was not enough to fill four bowls, so I stretched it with some extra ingredients and rice. This was a winner for my family. I hope I can remember everything I did. Honestly, I tend to find joy in reinventing leftovers so we aren’t eating the same thing over and over. The downsize is, I don’t remember how I made it.

Frito Pie

Chili (leftover)

Chili cheese fritos

That’s about it LOL. Have I ever written out my exciting chili recipe? I dunno. Should I add it? I dunno. Chili isn’t hard. You can even buy it in a can, which I never knew until recently. Who buys chili in a can when you can make more, with ingredients you are familiar with, and it is cheaper. Mind boggling.

Spanish Rice

I did this in the instant pot.

2 c. rice

1 can crushed tomatoes

GF Taco Seasoning

Seasoning

Cilantro (gross and didn’t use)

Minced garlic

4 c. water

Chicken bouillon

Cheddar

Green Onions (optional)

Sour cream (optional)

Jalapenos (optional)

Salsa (optional)

Directions for Spanish Rice

I put the instant pot on saute and threw in the rice and garlic (with a bit of butter to keep it from sticking). Whirl that around until the rice is sauteed up and then add in the crushed tomatoes and seasoning. Whirl more. Add in chicken bouillon and water. Turn it off and then put on the lid. The knob needs to be on the sealing function and I hit the rice button. Once it is done, I did a quick release.

Assembling the Frito Pie

Grease a 13×9 dish. On the bottom, add the rice and then the leftover chili. I crushed the bag of fritos and poured that over the top. I baked this at 350 for about 30 minutes. Then, I pulled it out and added some cheddar. I popped it back in the oven for another 15 minutes. Serve with the optional toppings above.

Recipes and Cooking

Chopped Up Angel Wings with a Side of Manna

Brandi C

Chopped Up Angel Wings with a Side of Manna

Chopped Up Angel Wings with a Side of Manna
Photo by Karolina Grabowska on Pexels.com

This past week, I am working through the last of my freezer meals. I pulled out a few and last nights was “phenomenal” according to my husband and children. Tonight we had ham and hashbrown casserole but the winner was the glazed sweet potatoes. My husband stated that the meal consisted of Chopped Up Angel Wings with a Side of Manna. So, without further ado.

Cheesy Mexican Chicken (Chopped Up Angel Wings)

Chicken

Cream of chicken

Cheddar

1/2 c. milk

Taco Seasoning

3 c. corn chips

Butter

Seasoning Mix

You can use any type of chicken you have on hand (canned, breasts, thighs, etc.) but make sure you cube it into bite sized pieces and cook well. I sauteed mine up in butter. Place in a greased 13×9 dish once it is finished cooking.

In a bowl, mix the soup, 1 1/2 c. cheese, milk, seasoning mix, and taco seasoning. Spoon this over the cooked chicken and top with corn chips and the rest of the cheese. From this point, I did cover mine well and froze it. I thawed it out from that point.

Now, the corn chips that were placed, frozen, and thawed were a soggy mess. I baked it at 375 for about 30 minutes and tasted it. It was not my jam. So, I stirred up those nasty little things into the chicken, added some more cheddar, and crushed up a 1/2 bag of doritos. I got that back in the oven to melt the cheese.

Still wasn’t to my liking, so I added more seasoning mix (I really don’t think I seasoned it when I made it to freeze) and I added more taco seasoning. This time, I stirred all that up (including the doritos on top) and topped it with a bit more cheddar. Baked it for 10 minutes and that is when the angels starting singing. Bart topped his with sour cream, I topped mine with some green onions. We lapped the dish up and there were not leftovers.

Winner winner!

Glazed Sweet Potatoes (Manna)

2 cans (18 ozs. each) sweet potatoes, drained

1/4 c. butter

Syrup, 1/4 c.

1/4 c. brown sugar

Cinnamon, 1/4 tsp.

Place sweet potatoes in a greased 13×9 dish. In a pan, combine the butter, syrup, brown sugar and cinnamon. This needs to be brought to a boil. Pour over sweet potatoes and bake at 350 for 30-40 minutes.

*I did not originally bake mine. Mine was covered tightly, marked, and placed in the freezer. I thawed it out and baked from there.

Recipes and Cooking

Chili Cheese Dog Casserole

Brandi C

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Here’s another easy dinner idea! Chili Cheese Dog Casserole. I love chili, and I love chili cheese dogs—so why not combine them? This dish was a hit with my family, and I served it with chips for a simple, satisfying meal.

Now, let’s talk about life for a second. My downstairs air conditioning isn’t working well, which means it’s hot downstairs. On top of that, my pool still isn’t ready, and depending on others has reminded me that sometimes, we just have to lean on ourselves. So, at one point, our pool was green with frogs, our air was struggling, and my grandbabies and children were definitely riding the struggle bus.

But here’s the good stuff—the upstairs air works, and we had the theater room at the perfect temperature, so we hung out and watched a show. Most of my kids were home for dinner and haircuts. My grandbabies were here, which is a blessing all on its own. And after my husband worked some brain magic, the pool finally started clearing up. Best of all, this recipe came together quickly and in stages, so I didn’t have to turn my kitchen into the depths of hell.

Ingredients:

  • Hotdogs (I used bun-length)
  • Crescent rolls (2 packages)
  • American cheese slices
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • Seasoning mix of choice
  • 1 packet chili seasoning mix
  • 2 cans chili beans
  • Shredded cheddar cheese
  • Chips or rice (for serving)

Directions:

  1. Prepare the Hotdogs – Roll out each crescent dough triangle. Place half a slice of American cheese on it, then add a hotdog (I slit mine down the middle so it doesn’t explode). Roll it up and place it in a greased 13×9 baking dish. Bake at 375°F for 10-12 minutes until golden.

  2. Make the Chili – In a skillet, brown the ground beef with diced onion, minced garlic, and seasoning mix. Once fully cooked, drain the grease and return it to the pan. Stir in the chili beans and chili seasoning mix, making sure everything is well combined.

  3. Assemble & Bake – Spoon the chili mixture around the baked hotdogs in the dish. Sprinkle generously with shredded cheddar cheese. Cover with foil and bake until everything is heated through and the cheese is melted.

  4. Serve – Enjoy with chips or rice!

Final Thoughts:

This dish was a hit! The only mistake I made was leaving it uncovered while keeping it warm, which caused the beans to get a little too dry. Since there’s no extra liquid in this recipe, keeping it covered helps maintain the right texture.

Everyone loved it, and my husband specifically requested that it become part of our rotation—even though we don’t really have one! I need to be more diligent about writing down my recipes because there are meals he loves that I completely forget how to make. Shelf-cooking is just second nature to me, and leftovers don’t last long in our house. But maybe, if I start writing everything down, I’ll finally have an actual meal rotation to keep my husband happy. He loves when I remember how to recreate something he enjoyed!

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Chicken Fajita Casserole

Brandi C

Chicken Fajita Casserole

Chicken Fajita Casserole

Let’s take a break from the heavy topics and talk about food!

This Chicken Fajita Casserole is not only easy but completely customizable. The recipe fills a 13×9 dish, but you can easily cut it in half if you’re cooking for fewer people. I made a few adjustments along the way, and I’ll share exactly what I used—you can tweak it to fit your preferences!

Now, let’s talk about the real challenge—my husband is not a fan of Mexican food. Well, let me clarify—he’s not a fan when I cook it. Meanwhile, everyone else in my house loves it, so I sneak it in when I can. This week, I focused on shelf-cooking, trying to use up what I already had before restocking. With grocery prices skyrocketing, I’m constantly torn between stocking up and making do with what’s on hand.

Since I already had all the ingredients for this dish, it was the perfect choice. Plus, it comes together quickly! I even made some homemade tortilla chips from leftover tortillas. I simply cut them into triangles, tossed them with oil, chili powder, and sea salt, then baked them at 350°F for about 5 minutes. You could also serve this casserole with store-bought tortilla chips or rice.

Ingredients

Seasoning Blend for Chicken & Veggies

  • 2 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper flakes

(Should I admit now that I never measure anything? Ever? I’m spitballing these measurements just for you!)

Chicken Fajita Casserole Ingredients

  • 1 bag frozen chicken fajita strips (thawed & chopped)
  • 1 orange bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 zucchini (sliced)
  • Fresh portobello mushrooms (sliced)
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 stick butter (or oil)
  • 1 block cream cheese
  • 1/2 cup sour cream
  • Shredded cheddar cheese

Step 1: Marinate the Chicken & Veggies

I cut my pre-cooked chicken fajita strips into bite-sized pieces and tossed them into a large bowl. Then, I added the sliced bell peppers, zucchini, mushrooms, onion, and garlic.

Next, I sprinkled the seasoning blend over the top, put the lid on the bowl, and shook it up until everything was well coated. I let it marinate in the fridge for about 30 minutes—next time, I’ll let it sit for at least an hour to really soak up the flavors.

Step 2: Sauté Everything

I heated a cast iron skillet over medium heat, melted 1/2 stick of butter, and added my chicken and veggie mixture. I let it cook slowly, stirring occasionally.

To help tenderize the veggies, I added another 1/2 stick of butter and covered the pan with a cookie sheet. Since the chicken was already pre-cooked, I just focused on getting that perfect sautéed texture for the veggies.

Step 3: Assemble & Bake

  • Preheat the oven to 350°F.
  • Grease a 13×9 baking dish and spread the cooked chicken and veggies evenly across the bottom.
  • In a separate bowl, mix 1/2 cup sour cream with 1 block of cream cheese. Spread this creamy mixture over the top of the chicken and veggies.
  • Sprinkle shredded cheddar cheese on top.
  • Bake for 20 minutes until everything is heated through and the cheese is melted and bubbly.

Let it sit for a couple of minutes before serving—this helps the flavors settle and keeps the juices from running everywhere.

Final Thoughts

This casserole was a hit! Even Bart didn’t complain (too much). It’s packed with flavor, easy to make, and great for using up what’s already in your kitchen.

If you try it, let me know how you tweak it to fit your family’s taste! And if you’re into meal prepping, consider making an extra batch to freeze for later—it reheats beautifully.

Enjoy!

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Recipes and Cooking

Chicken Fajitas and Rice

Brandi C

Chicken Fajitas and Rice

Chicken Fajitas and Rice

So, I took a lot of leftovers and sad-looking veggies. From there, I made Chicken Fajitas and Rice for dinner. No picture because when I do something new, I think if it sucks, why would I want to document that? Maybe this will be the year I am inspired to let my good and sucky food shine through photos.

Recipe

Chicken (I used boneless, skinless thighs because it is what I had on hand.)

Seasoning

Fajita mix (I used 3 packets)

Red, orange, and yellow peppers

Onion

Garlic

Queso Fresco

Flour Tortillas

2 c. uncooked rice

2 c. water

Teriyaki Sauce

Extra virgin olive oil (any oil is fine)

Preparations

For the rice, I used my instant pot. I placed my 2 c. uncooked rice in, then added a packet of fajita mix, a splash of teriyaki sauce, and my seasoning concoction. Set it and let it go.

I placed my cut-up chicken thighs in a bowl and added fresh garlic, seasoning, a fajita mix packet, and lots of teriyaki. Put the lid on the bowl and shake it up. Placed it in the fridge and let it marinate for at least an hour (overnight or several hours is better, though).

In my electric skillet, I added some extra virgin olive oil. I sliced up a large onion and all my peppers. I sauteed them with some seasoning and a few splashes of teriyaki sauce. Once those were softened, I took them out.

In the same skillet, I cooked my chicken until it was done. Once that was done, I added the veggies and used the other packet of fajita mix. I turned it on low and covered it until the rice was done.

Serve on the rice or wrap up in a tortilla with some queso fresco sprinkled. It was excellent!

 

Recipes and Cooking

Mexican Lasagna Created From Leftovers

Brandi C

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 Cheesesteaks Sandwiches. I had a lot of the meat leftover, which 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, and red peppers, chopped

Fresh garlic

Onion, chopped

Two cans of 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 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 corn and diced tomatoes. My husband doesn’t like tomatoes like that, so I covered my pot and let them stew 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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Easy White Chicken Chili with Cream Cheese

Brandi C

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

I tried something out of my wheelhouse with this Easy White Chicken Chili with Cream Cheese. It was a HIT! Big Daddy loved it and didn’t want me to change a thing, which is huge. I did this in my Instant Pot, but you can do it on the stovetop.

Ingredients

3 cans of chicken, drained (you can boil and chop chicken breasts)

1 onion

Garlic

Seasoning

Oregano

Cayenne

Paprika

Cumin

Oil

**Coriander (I didn’t have this)

**Cilantro (I did not have this, so I didn’t use it. I don’t like Cilantro anyway)

1 can of green chiles

2 cans of white beans, drained

Chicken bouillon

Water

Cream Cheese

Monterey Jack

Directions

I added just a bit of oil to the instant pot to keep it from sticking. Then, I added the 3 cans of chicken, garlic, and onion. I sauteed until the onion was tender. Next, I added the spices, green chiles, white beans, and chicken bouillon (I used the powder and mixed it with the water. You can use chicken stock). I mixed it well while it was still in saute mode. Next up, I mixed the cream cheese and let it melt—lastly, about 6 c. water.

I put the lid on and put on “soup” mode for about 15 minutes. Once that beeps, I do a quick release. That’s when I add the Monterey jack cheese. Just stir that up until it is melted.

Now, For the Tricky Part

So, you can put 1 c. of white beans in a food processor, with a bit of the broth to puree it. Add that to your soup to thicken it up. Some people may like it more broth-y and just let it be. I put both cans of beans in and added some instant potato flakes to thicken the soup. You can also put some cornstarch in cold water, bring the soup to a boil, add the cornstarch mixture and mix till it thickens.

Lots of options. It was good!

 

 

Recipes and Cooking

Mexican Casserole

Brandi C

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!

 

Recipes and Cooking

Keto-Friendly Enchilada Casserole

Brandi C

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.

 

Recipes and Cooking

Keto-friendly Chili

Brandi C

Keto-friendly Chili

I made a Keto-friendly Chili tonight.  Also, I did a keto-friendly “potato” soup.  I’m not posting that recipe yet because I need to perfect it.  However, the chili I nailed.  I will add more heat/spice to it next time, but overall, I was pleased. This Keto-Friendly Chili recipe is perfect for anyone looking to stick to a low-carb lifestyle but still craving a hearty, comforting meal. The absence of beans doesn’t take away from the chili’s flavor; instead, the combination of ground beef, diced tomatoes, and spices creates a rich, savory base. With the added kick of chili powder, cumin, and oregano, it has just the right amount of heat. Plus, the inclusion of hotdogs brings in a fun, kid-friendly twist that the whole family can enjoy. Topped with cheddar cheese, it’s a satisfying meal that keeps you full and on track with your keto goals!

This did take me a moment to get past the not having beans in my chili, though!

Ingredients

2# ground beef

onion

minced onion

seasoning

4 cans of diced tomatoes (with juice)

1 can of tomato paste

1 can of green chilies (with juice)

1/4 c. chili powder

2 T. cumin

2 T. oregano

1 c. water (eyeball that)

Cheddar

Pack hotdogs towards the end because H likes “hotdog” soup.

Directions

Cook beef, onion, garlic, and seasoning.  Drain.

Once drained, place in an instant pot with the rest of the ingredients (except for the cheddar.  Always have milk-based products AFTER you have pressurized something).

Manual for about 10 minutes.  Once done, do a quick release.  Add cheddar.  This is also when I add the hotdogs.  I put the lid on the instant pot and let them sit in that hot chili to cook.

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Recipes and Cooking

Easy Chicken Enchiladas

Brandi C

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.

 

Recipes and Cooking

Mama’s Old Fashioned Tacos

Brandi C

Mama's Old Fashioned TacosMama’s Old Fashioned Tacos. My Martha would make this, as we could afford it when we were children. The memories attached to this dish are even better than the actual dish. It floods back family, food, and 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 another pan in it. In that other pan, add 1 stick of butter, a big thing of Velveeta (the real stuff), and 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, add some chopped-up pepperoncini’s.

Buy taco-flavored Doritos, put them on the bottom of your plate, and 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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Recipes and Cooking

Cheesy Chicken Enchiladas

Brandi C

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.

 

Recipes and Cooking

Chicken Enchilada Lasagna

Brandi C

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 of 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, and 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, was 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.

This Chicken Enchilada Lasagna was a big hit at our dinner table. The gluten-free tortillas worked better than I expected in a layered lasagna form, even though they were a bit tricky to roll with the chicken mixture. The homemade enchilada sauce added a rich, savory depth to the dish, and the combination of the creamy chicken mixture, seasoned rice, and Monterey Jack cheese made it melt in your mouth. The final result was a comforting, hearty meal that even those with gluten sensitivities could enjoy. This recipe is perfect for those looking to make a gluten-free twist on traditional enchiladas. Don’t forget to top with extra cheese and green onions for an added burst of flavor!

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Recipes and Cooking

10 Minute Homemade Enchilada Sauce

Brandi C

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 by my crew.  We all have a deep love for these types of dishes.

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