A Family Favorite: Mexican Casserole!

This is a regular dish in my house, and it’s a great way of sneaking vegetables into dinner! I love casseroles because you can add anything to them and they still come out pretty great. You can also substitute for full flavor or low fat versions depending on your diet. This recipe is great for us because I usually substitute for low sodium varieties of ingredients and it still tastes delicious! Also, it’s easy for the little one to eat it because the texture is soft.

Amanda’s Mexican Casserole

1 pound ground beef, chopped fine
1/4 cup onion, chopped fine
1 packet taco seasoning of your choice
15 oz can diced tomatoes, drained
15 oz can whole kernel corn, drained
15 oz can Goya low sodium black beans, drained
5-6 tortilla shells (you will be tearing them into smaller pieces
12-16 oz sour cream
12-16 oz shredded cheese, Mexican blend or cheddar

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* Brown ground beef and add onion, cooking over medium heat in a deep pan

* Add taco seasoning and water as instructed on packet

* Add drained cans of tomatoes, corn, and black beans, stirring in one at a time until blended well

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* Line the bottom of a 9 x 13 baking dish with a layer or tortilla shells by tearing them into pieces to fit (see below)

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* Spoon mixture of ingredients from stove top into pan, enough to cover the tortilla shells

* Spoon sour cream on top of mixture and add another layer of tortilla shells

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* Add the remaining mixture, add more sour cream if desired and sprinkle half of cheese on top

* Place in preheated oven at 350°F for 25-30 minutes or until cheese is melted

* Add remaining cheese, leave in for 5-10 minutes and take out to cool

* Serve to happy people!

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Easy Dessert: Red Velvet Sandwich Cookies

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These cookies are so delicious and look like more work than they are. I love looking like I spent hours slaving away in the kitchen when in actuality I didn’t. I got the recipe from the Duncan Hines website after I was able to get a couple boxes of red velvet cake for free. I love couponing 🙂  Anyhow, here is the recipe I used- I hope you like it!

Red Velvet Sandwich Cookies

1 box of red velvet cake mix
1/2 cup butter, melted
2 large eggs
1 container of cream cheese frosting

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* In medium bowl, combine and mix well the cake mix, eggs, and melted butter. (side note: I didn’t melt the butter completely and it took a lot longer to mix, so make sure to melt it!)

* Make 1 Tbsp balls and drop about 2 inches apart. Using a 1 Tbsp will keep them uniform, which is important to make a nice looking cookie sandwich. See (blurry- sorry) pic below:

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* Preheat oven to 350F, bake for 10-12 minutes

* Cool completely

* Using a butter knife, spread a liberal amount of frosting on bottom side of one cookie. Take another cookie, and gently spread icing on cookie, making a sandwich, like an oreo. I twisted the non frosted cookie clockwise to get the icing on the rest of the frosted cookie and didn’t squeeze it down too much so the frosting wouldn’t smash out. It is hard to describe the technique, but it really isn’t hard, just experiment with what works best for you.

* Let the icing harden a bit for at least 2 hours. Enjoy!