It's time for another Taco Tuesday! (Yay!) Here are six taco recipes to help you through the day, including Chicken Tacos with Chipotle and Spicy Turkey Tacos. Enjoy!
GROUND BEEF TACOS WITH SPICY SHELLS
This is from Delish and begins, “Line taco shells with lettuce leaves so the filling stays put inside.”
Total Time: 25 minutes; Prep Time: 25 minutes; Level: Easy; Serves:4
To view this online, click here.
Ingredients
2 tbsp. olive oil
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. ground coriander
1/2 tsp. chili powder
1 1/4 lb. ground beef (at least 90% lean)
3 tbsp. tomato paste
2 tsp. low-sodium beef bouillon base (we used Better than Bouillon)
8 small yellow corn tortillas (see box, below)
8 butter or iceberg lettuce leaves
2 tomatoes, chopped
Shredded cheddar, for serving
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the garlic, cumin, oregano, coriander and chili powder and cook, stirring, 1 minute.
Increase heat to medium-high, add the beef and cook, breaking it up with a spoon until browned, 4 to 5 minutes. Add the tomato paste and cook, stirring 2 minutes. Add the bouillon base and 1 cup water and gently simmer until thickened, 2 to 3 minutes.
While the beef is browning, prepare the spicy taco shells (see tip, below). Line the tortillas with lettuce, fill with the beef, and top with the tomatoes and cheese, if desired.
PER SERVING 494 CAL, 28 G FAT (7.5 G SAT FAT), 92 MG CHOL, 154 MG SOD, 33 G PRO, 29 G CAR, 5 G FIBER
STIR-FRY VEGETABLE TACOS
This one also comes from Vegetarian Times, and begins, "Spice up these tacos with sliced pickled ginger, crushed wasabi peas, and sriracha chile sauce, for garnish." Yield: Serves 4.
To view this online, click here.
Ingredients:
3 Tbs. peanut oil
2 cups shiitake mushrooms, stems removed and caps sliced (6 oz.)
1 cup sugar snap peas, trimmed
1 cup frozen shelled edamame
1/4 tsp. cayenne pepper
3 Tbs. white miso
2 Tbs. orange juice
2 tsp. rice vinegar
2 cups broccoli slaw
4 6-inch corn or flour tortillas, warmed
2 Tbs. sliced green onions
Instructions:
Heat oil in nonstick skillet over high heat. Add mushrooms, sugar snap peas, edamame, and cayenne pepper; cook 7 to 9 minutes, or until vegetables start to turn golden, stirring occasionally. Transfer to bowl, and cool 10 minutes in refrigerator.
Meanwhile, whisk together miso, orange juice, and rice vinegar in small bowl. Drizzle over mushroom mixture. Stir in broccoli slaw. Fill tortillas with vegetable mixture, and garnish with green onions.
Nutrition Information: Calories: 272; Protein: 8 g; Total Fat: 13 g; Saturated Fat: 2 g; Carbohydrates: 35 g; Cholesterol: 0 mg; Sodium: 386 mg; Fiber: 7 g; Sugar: 10 g
SPICY TURKEY TACOS
This is from Judy Kim on Delish and begins, “Thought ground turkey was blah? Think again.”
According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” Check out both Delish and The Judy Lab.
Total Time: 20 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4
To view this online, click here.
Ingredients
8 hard corn taco shells
1 tsp. extra-virgin olive oil
1 lb. ground turkey
4 tsp. Mexican seasoning
1 tsp. cayenne pepper
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 onion, diced
1 c. crushed tomatoes
1/4 c. chopped fresh cilantro, plus more for garnish
1 c. grated mozzarella
1 c. Pico de Gallo
1 c. sour cream
Directions
Preheat oven to 375°. Place taco shells on a sheet pan.
In a large skillet over medium-high heat, heat oil and add ground turkey; brown while breaking up with a wooden spoon. Season with Mexican seasoning, cayenne, salt and pepper.
Add garlic and onions; sauté until softened, about 4 minutes. Add tomatoes and cilantro and stir until warmed through. Turn off heat and cover to keep warm.
Just before serving, bake taco shells until warmed through, about 2 minutes. Spoon spicy turkey mixture into taco shells and top with mozzarella, pico de gallo and cilantro. Serve with sour cream.
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1-1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
Showing posts with label Best Taco Casserole. Show all posts
Showing posts with label Best Taco Casserole. Show all posts
Tuesday, September 22, 2026
Thursday, September 10, 2026
Casseroles
While many people think of casseroles as simply a way to deal with leftovers, I tend to love them. To that end, here are six casserole recipes to help you through the day, including Chicken Noodle Casserole and Sausage and Egg Casserole. Enjoy!
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad with fruity chunks of pineapple, mango or oranges.
CHICKEN NOODLE CASSEROLE
This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."
Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8
To view this online, click here.
Ingredients
12 oz uncooked wide egg noodles (about 7 cups)
1/4 cup butter
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped carrots
2 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1/4 cup heavy whipping cream
3 cups shredded cooked chicken
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
2 tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired
Instructions
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
SAUSAGE AND EGG CASSROLE
This is from Everyday Diabetic Recipes, and begins, "This Sausage and Egg Casserole is a hearty way to start your day right! Packed with bold and delicious flavors, this breakfast casserole is perfect not only for you, but for the entire family. They won't be able to get enough! Everyone will be asking you to make this delicious Sausage and Egg Casserole on Sunday morning. Bring it to the next potluck and everyone will be begging you for the recipe."
Cook Time: 25 minutes; Serves: 6; Serving Size: 1 slice
Ingredients
1 teaspoon canola oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup cherry tomatoes, cut in half
1 cup turkey sausage crumbles
6 eggs
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a medium skillet over medium heat, heat oil until hot; saute onion, green pepper, tomatoes, and turkey sausage, 5 minutes; set aside.
Meanwhile, in a medium bowl, whisk eggs, Italian seasoning, and black pepper; stir in the cheese. Add vegetables and turkey mixture to the egg mixture; mix well. Pour mixture into pie plate.
Bake 25 to 28 minutes or until set in center. Slice and serve immediately.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
BEEF TORTILLA CASSEROLE
This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”
Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings
View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.
Ingredients
1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 box (14.2 oz) Old El Paso™ enchilada dinner kit
1/2 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup sour cream
1 cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.
In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.
Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.
Expert Tips
Serve a tossed salad with fruity chunks of pineapple, mango or oranges.
CHICKEN NOODLE CASSEROLE
This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."
Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8
To view this online, click here.
Ingredients
12 oz uncooked wide egg noodles (about 7 cups)
1/4 cup butter
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped carrots
2 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1/4 cup heavy whipping cream
3 cups shredded cooked chicken
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
2 tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired
Instructions
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
SAUSAGE AND EGG CASSROLE
This is from Everyday Diabetic Recipes, and begins, "This Sausage and Egg Casserole is a hearty way to start your day right! Packed with bold and delicious flavors, this breakfast casserole is perfect not only for you, but for the entire family. They won't be able to get enough! Everyone will be asking you to make this delicious Sausage and Egg Casserole on Sunday morning. Bring it to the next potluck and everyone will be begging you for the recipe."
Cook Time: 25 minutes; Serves: 6; Serving Size: 1 slice
Ingredients
1 teaspoon canola oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup cherry tomatoes, cut in half
1 cup turkey sausage crumbles
6 eggs
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1 cup shredded reduced-fat mozzarella cheese
Directions
Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
In a medium skillet over medium heat, heat oil until hot; saute onion, green pepper, tomatoes, and turkey sausage, 5 minutes; set aside.
Meanwhile, in a medium bowl, whisk eggs, Italian seasoning, and black pepper; stir in the cheese. Add vegetables and turkey mixture to the egg mixture; mix well. Pour mixture into pie plate.
Bake 25 to 28 minutes or until set in center. Slice and serve immediately.
Tuesday, September 8, 2026
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Chicken Lettuce Tacos with Pickled Strawberry Salsa and Buffalo Turkey Tacos. Enjoy!
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
BEEF TACOS DORADOS
This yummy recipe is from Camelia Valdivia Carnero and adapted by Kristina Felix in The New York Times cooking enewsletter. For this recipe, Kristina wrote, "Crispy tacos dorados are standard weeknight fare all over the U.S. and Mexico, though every cook seems to take a slightly different approach to the recipe. This version comes from Camelia Valdivia Carnero, whose family has lived in the town of Ojinaga in Chihuahua, Mexico, for six generations. Instead of cooking the filling, crisping tortillas separately to create shells and then stuffing them, many locals there collapse the process into one simple method. Seasoned beef goes straight on a tortilla and is fried in oil until the shell is crisp and the beef is cooked through. No crumbly beef falls from your taco here; instead, an albondiga-like filling keeps these deliciously crispy packages intact, and a jalapeño-forward salsa de molcajete cuts through the richness with bright heat. To complete your meal the way generations of Ojinagans have, pair tacos dorados with a classic sopa de fideo. For a traditional vegetarian option, you can also fill tortillas with lightly seasoned mashed potatoes and, using the same technique, fry until golden."
This recipe was featured in You Barely Need a Recipe for This Weeknight Dinner. That’s What Makes It Timeless. It can be viewed online at https://cooking.nytimes.com/recipes/779812287-beef-tacos-dorados. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ready in: 1 hour 10 minutes; Yield: 16 tacos
Ingredients
For the Salsa (or use 1 cup store-bought salsa taquera)
1 garlic clove, peeled
Fine salt or food-safe rock salt
6 jalapeños
2 plum tomatoes
For the Tacos
16 corn tortillas (see Tips)
Vegetable oil, such as canola or sunflower, for shallow-frying
1 pound ground beef
1 teaspoon ground black pepper
2 teaspoons seasoned garlic salt or 1-1/2 teaspoons garlic salt
1/2 cup chopped cilantro, tender leaves and stems (not packed)
1 large ripe Hass avocado
2 plum tomatoes, sliced into half-moons
1/4 small green cabbage, shredded (about 2 cups)
Crema or sour cream, for serving (optional)
Preparation
Make the salsa: Place garlic on a cast-iron skillet and heat over medium-high until it chars in spots, about 5 minutes. Transfer to a molcajete (mortar) or blender along with a teaspoon of salt.
Add the jalapeños and tomatoes to the hot skillet and cook, stirring occasionally, until softened and charred all over, about 10 minutes, then transfer to a cutting board. When the tomatoes and chiles are cool enough to handle, about 5 minutes, peel off as much of the charred skin as you can and discard the skin, seeds and stems.
If using a molcajete, pound the garlic and salt to a paste with the tejolote (pestle). Add the jalapeños and crush them until they’ve broken down and look juicy. Add the tomatoes and continue to mash everything until the salsa is spoonable. (If using a blender, add the tomatoes and chiles to the jar with the salt and garlic and pulse to a spoonable consistency.) Taste for salt, transfer to a serving bowl and set aside.
Make the tacos: Separate the corn tortillas if they’re stuck together. If they’re brittle, stack them, wrap in a damp paper towel, set on a plate belly up (see Tips), and microwave on high for 2 minutes, or until warm and pliable.
Make sure your cast-iron skillet is clean and dry, then pour in enough oil to reach a depth of 1/2 inch. Heat over medium until it reaches 350 degrees or a small piece of tortilla sizzles when dropped in the oil, about 6 minutes.
While the oil heats, assemble the tacos: Add the beef, black pepper, garlic salt and cilantro to a bowl and mix with your hands until the cilantro is evenly distributed. Spread a generous tablespoon of beef on half of a tortilla, belly up (see Tips), leaving a 1/4-inch border, but don’t fold it just yet. Place it flat on a sheet pan or cutting board and repeat with the remaining tortillas and filling, overlapping them but keeping the beef uncovered.
To fry the tacos, place a large bowl lined with paper towels near where you are frying. Take one filled tortilla and fold it in half. Hold the upper part between your thumb and middle finger, using your pointer finger to create a small gap between the two sides of the tortilla. Place the seam of the tortilla into the hot oil and hold it there until the tortilla seam softens, about 5 seconds, then carefully lay the folded tortilla into the oil, beef side down, to finish frying. Repeat with as many tacos as fit comfortably in your pan and cook until the undersides of the first batch are golden, 2 to 3 minutes. Using tongs, flip the tacos and cook until crispy and golden, another 2 to 3 minutes. Transfer the fried tacos to the bowl, standing them vertically so any oil drains downward. Repeat until all the tacos are fried.
To serve, cut the avocado in half and remove the pit. Arrange the avocado halves, tomato and cabbage on a plate with a spoon so that everyone can open their tacos and scoop a bit inside. Serve with plenty of salsa de molcajete on the side and crema if desired.
Tips
Look for corn tortillas that contain only 2 ingredients: corn and lime. Tortillas with added gums will not fry up as crispy, though the tacos will still be delicious.
Tortillas have a belly and a back, the belly generally shows oven lines more prominently and has a thinner skin that might pucker. Fill tortillas on the side with the thinner skin so they don’t crack when you fold them.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This is from the May 2016 issue of Runner’s World, and can be found here.
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
VEGAN TACOS
This recipe is by Taqueria Los Gorditos and was in the September 2009 issue of Bon Appetite. Makes 6 servings.
To view this online, click here.
Ingredients
1 teaspoon vegetable oil
1/2 onion, sliced
2 teaspoons chopped seeded jalapeño chile
1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
1 15.4-ounce to 16-ounce can vegetarian refried black beans
12 corn tortillas, warm
Diced onion
Chopped fresh cilantro
Preparation
Heat oil in large nonstick skillet over medium heat. Add sliced onion and jalapeño; sauté until tender, about 10 minutes. Add soy chorizo and cook until beginning to brown in spots, stirring often, about 5 minutes.
Meanwhile, cook beans in heavy small saucepan over low heat until heated through, stirring occasionally.
Stack 2 warm tortillas for each of 6 tacos. Spread scant 2 tablespoons beans over each stack. Top with soy chorizo mixture, dividing equally. Sprinkle with diced onion and cilantro.
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
BEEF TACOS DORADOS
This yummy recipe is from Camelia Valdivia Carnero and adapted by Kristina Felix in The New York Times cooking enewsletter. For this recipe, Kristina wrote, "Crispy tacos dorados are standard weeknight fare all over the U.S. and Mexico, though every cook seems to take a slightly different approach to the recipe. This version comes from Camelia Valdivia Carnero, whose family has lived in the town of Ojinaga in Chihuahua, Mexico, for six generations. Instead of cooking the filling, crisping tortillas separately to create shells and then stuffing them, many locals there collapse the process into one simple method. Seasoned beef goes straight on a tortilla and is fried in oil until the shell is crisp and the beef is cooked through. No crumbly beef falls from your taco here; instead, an albondiga-like filling keeps these deliciously crispy packages intact, and a jalapeño-forward salsa de molcajete cuts through the richness with bright heat. To complete your meal the way generations of Ojinagans have, pair tacos dorados with a classic sopa de fideo. For a traditional vegetarian option, you can also fill tortillas with lightly seasoned mashed potatoes and, using the same technique, fry until golden."
This recipe was featured in You Barely Need a Recipe for This Weeknight Dinner. That’s What Makes It Timeless. It can be viewed online at https://cooking.nytimes.com/recipes/779812287-beef-tacos-dorados. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ready in: 1 hour 10 minutes; Yield: 16 tacos
Ingredients
For the Salsa (or use 1 cup store-bought salsa taquera)
1 garlic clove, peeled
Fine salt or food-safe rock salt
6 jalapeños
2 plum tomatoes
For the Tacos
16 corn tortillas (see Tips)
Vegetable oil, such as canola or sunflower, for shallow-frying
1 pound ground beef
1 teaspoon ground black pepper
2 teaspoons seasoned garlic salt or 1-1/2 teaspoons garlic salt
1/2 cup chopped cilantro, tender leaves and stems (not packed)
1 large ripe Hass avocado
2 plum tomatoes, sliced into half-moons
1/4 small green cabbage, shredded (about 2 cups)
Crema or sour cream, for serving (optional)
Preparation
Make the salsa: Place garlic on a cast-iron skillet and heat over medium-high until it chars in spots, about 5 minutes. Transfer to a molcajete (mortar) or blender along with a teaspoon of salt.
Add the jalapeños and tomatoes to the hot skillet and cook, stirring occasionally, until softened and charred all over, about 10 minutes, then transfer to a cutting board. When the tomatoes and chiles are cool enough to handle, about 5 minutes, peel off as much of the charred skin as you can and discard the skin, seeds and stems.
If using a molcajete, pound the garlic and salt to a paste with the tejolote (pestle). Add the jalapeños and crush them until they’ve broken down and look juicy. Add the tomatoes and continue to mash everything until the salsa is spoonable. (If using a blender, add the tomatoes and chiles to the jar with the salt and garlic and pulse to a spoonable consistency.) Taste for salt, transfer to a serving bowl and set aside.
Make the tacos: Separate the corn tortillas if they’re stuck together. If they’re brittle, stack them, wrap in a damp paper towel, set on a plate belly up (see Tips), and microwave on high for 2 minutes, or until warm and pliable.
Make sure your cast-iron skillet is clean and dry, then pour in enough oil to reach a depth of 1/2 inch. Heat over medium until it reaches 350 degrees or a small piece of tortilla sizzles when dropped in the oil, about 6 minutes.
While the oil heats, assemble the tacos: Add the beef, black pepper, garlic salt and cilantro to a bowl and mix with your hands until the cilantro is evenly distributed. Spread a generous tablespoon of beef on half of a tortilla, belly up (see Tips), leaving a 1/4-inch border, but don’t fold it just yet. Place it flat on a sheet pan or cutting board and repeat with the remaining tortillas and filling, overlapping them but keeping the beef uncovered.
To fry the tacos, place a large bowl lined with paper towels near where you are frying. Take one filled tortilla and fold it in half. Hold the upper part between your thumb and middle finger, using your pointer finger to create a small gap between the two sides of the tortilla. Place the seam of the tortilla into the hot oil and hold it there until the tortilla seam softens, about 5 seconds, then carefully lay the folded tortilla into the oil, beef side down, to finish frying. Repeat with as many tacos as fit comfortably in your pan and cook until the undersides of the first batch are golden, 2 to 3 minutes. Using tongs, flip the tacos and cook until crispy and golden, another 2 to 3 minutes. Transfer the fried tacos to the bowl, standing them vertically so any oil drains downward. Repeat until all the tacos are fried.
To serve, cut the avocado in half and remove the pit. Arrange the avocado halves, tomato and cabbage on a plate with a spoon so that everyone can open their tacos and scoop a bit inside. Serve with plenty of salsa de molcajete on the side and crema if desired.
Tips
Look for corn tortillas that contain only 2 ingredients: corn and lime. Tortillas with added gums will not fry up as crispy, though the tacos will still be delicious.
Tortillas have a belly and a back, the belly generally shows oven lines more prominently and has a thinner skin that might pucker. Fill tortillas on the side with the thinner skin so they don’t crack when you fold them.
BEEF TACO SALAD
This comes from Judy Kim on Delish. According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.
For this recipe, Judy wrote, “Try a healthier twist on Taco Tuesdays.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.
To view this online, click here.
Ingredients
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Taco Seasoning
2 tbsp. tomato paste
vegetable oil
2 corn tortillas, cut into 1/4" strips
2 heads romaine lettuce, chopped
cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar
1 c. Pico de Gallo
sour cream
1/4 c. Chopped cilantro
Directions
Heat a large cast iron skillet over medium-high heat. Brown beef using a wooden spoon and break up meat into small pieces. Add 1 teaspoon salt and 1/2 teaspoon black pepper, taco seasoning, 2 tablespoons water, and tomato paste. Cook through, about 5 minutes. Turn off heat and set aside.
In a sauté pan add about 1/2" of vegetable oil. Heat until hot but not smoking. Fry tortilla strips until golden brown; transfer to a plate lined with paper towels. Season tortillas with salt just after removing from hot oil.
Assemble salad in 4 bowls with romaine, tomatoes, black beans, and warm taco meat. Top with cheddar cheese, pico de gallo, and sour cream. Garnish with cilantro and crisp tortilla strips.
BUFFALO TURKEY TACOS
Source: Jennie-O
Recipe Yield: Makes 8 servings
To view this online, go to https://diabeticgourmet.com/diabetic-recipes/buffalo-turkey-tacos
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Fat: 13 g; Saturated Fat: 4 g; Fiber: 3 g; Sodium: 260 mg; Cholesterol: 45 mg; Protein: 14 g; Carbohydrates: 13 g; Sugars: 1 g
CHICKEN LETTUCE TACOS WITH PICKLED STRAWBERRY SALSA
This is from the May 2016 issue of Runner’s World, and can be found here.
This one begins, “Using crisp lettuce as a taco base adds fresh flavor and shaves off calories. The vinegar soaked strawberries infuses the salsa with sweet, briny taste and special antioxidants shown to bolster heart health by improving cholesterol numbers.”
Ingredients
1 Tbsp. granulated sugar
1 tsp. kosher salt
1/2 cup cider vinegar; more as needed
2 cups halved strawberries
1/2 cup unsweetened coconut milk
2 garlic cloves, minced
1 lb. lean ground chicken
1/2 cup chopped mint
2 tsp. lemon zest
1 cup grape tomatoes, quartered
1 yellow bell pepper, diced
2 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
8 large lettuce leaves, such as Boston
Instructions
In a glass jar, stir the sugar and 1/2 tsp. salt with 1/4 cup boiling water until dissolved. Add the cider vinegar and let cool to room temperature. Add the strawberries and more vinegar if needed to cover berries. Seal lid and let stand for at least 30 minutes or up to 1 day in the refrigerator.
In a large skillet, bring coconut milk, garlic and 1/2 tsp. salt to a simmer. Stir in chicken and simmer until meat is no longer pink, stirring occasionally, about 7 minutes. Remove from heat and stir in mint and lemon zest. Season to taste with salt.
Remove strawberries from brine and toss with tomato, yellow pepper, scallions and jalapeno.
Divide chicken among the lettuce leaves and top with strawberry salsa. Serves 4.
Nutrition Information: Calories per serving: 221; Protein: 22 g; Carbs: 12 g; Fiber: 3 g; Sugar: 6 g; Total fat: 10 g; Saturated fat: 3 g; Sodium: 360 mg
Thursday, July 23, 2026
Casseroles
Casseroles have been popular (at least in my house) almost forever. To that end, here are six yummy casserole dishes to try, including a Creamy Crunchy Chicken Casserole and Best Taco Casserole. Enjoy!
TACO POTATO CASSEROLE
This is from Emily Weinberfer on the Food Network. The recipe begins, "Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito."
Active Time: 15 minutes, Total: 1 hr 20 minutes, Yield: 6 to 8 servings, Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-potato-casserole-17048462.
Ingredients
30 ounces frozen shredded hash brown potatoes
1-1/2 pounds 80/20 ground beef
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
Two 1-ounce packages taco seasoning
4 scallions, thinly sliced, white and green parts separated
8 ounces processed cheese, such as Velveeta, cut into small cubes
8 ounces shredded Cheddar (about 2 cups)
Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Directions
Preheat the oven to 400 degrees F.
Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
CHILI CORNBREAD CASSEROLE
This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.
Ingredients
1/2 cup dry rice
1 14-ounce can kidney beans
1/2 of 1 28-ounce can crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
A sprinkle of poultry seasonings
Onion and garlic powder
1/2 teaspoon salt
1/2 of 1 15-ounce box of cornbread mix
1/2 cup almond milk
1 4.5-ounce can of green chilis (optional)
Preparation
Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
Pour into a casserole dish.
Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.
TACO POTATO CASSEROLE
This is from Emily Weinberfer on the Food Network. The recipe begins, "Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito."
Active Time: 15 minutes, Total: 1 hr 20 minutes, Yield: 6 to 8 servings, Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-potato-casserole-17048462.
Ingredients
30 ounces frozen shredded hash brown potatoes
1-1/2 pounds 80/20 ground beef
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
Two 1-ounce packages taco seasoning
4 scallions, thinly sliced, white and green parts separated
8 ounces processed cheese, such as Velveeta, cut into small cubes
8 ounces shredded Cheddar (about 2 cups)
Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Directions
Preheat the oven to 400 degrees F.
Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
SWEET POTATO CASSEROLE
This is from the Food Network kitchen, and begins, "This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking."
Active Time: 15 minutes; Total Time: 45 minutes; Yield: 6 to 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/sweet-potato-casserole-3364945.
Ingredients
Filling:
1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1-3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs
Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
Directions
Special equipment: a 2-quart baking dish
For the sweet potatoes: Add 1-3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
CREAMY CRUNCHY CHICKEN CASSEROLE
This is from Everyday Diabetic Recipes, and begins, "Our Creamy Crunchy Chicken Casserole hits all the high notes. Plus, it comes together so quickly, you'll have this easy casserole recipe on the table before your gang can ask, 'What's for dinner?'"
Cook Time: 30 minutes; Serves: 6; Serving Size: 3/4 cup
To view this online, go to https://www.everydaydiabeticrecipes.com/Casseroles/Creamy-Crunchy-Chicken-Casserole.
Ingredients
3 cups cooked chicken breast (about 1lb.), chopped
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup low-fat milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
Directions
Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
BEST TACO CASSEROLE
This is from ANDREALF63 in allrecipes, and begins, "This taco casserole with ground beef and tortilla chips is easy to make and very tasty. I often substitute with ground turkey and low-fat dairy products, and it's still delicious! Serve this casserole with chips, salsa, and green salad."
Prep Time: 15 minutes; Cook Time: 1 hour; Total Time: 1 hour 15 minutes; Servings: 6; Yield: 1 9x13-inch casserole
To view this online, go to https://www.allrecipes.com/recipe/20680/easy-mexican-casserole/.
Ingredients
1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
2 cups shredded Cheddar cheese
Directions
Gather all ingredients.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onions, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
Serve and enjoy!
Recipe Tip
Some reviewers say they like to add a packet of taco seasoning to the meat while it cooks for extra flavor. If you go this route, try our top-rated Homemade Taco Seasoning!
CORN CASSEROLE WITH THREE CHEESE BLEND
This is from My Food and Family, and begins, "Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix."
Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hour 10 minutes; Makes 12 servings
To view this online, go to https://www.myfoodandfamily.com/recipe/126195/corn-casserole-with-three-cheese-blend.
Ingredients
2 eggs, beaten
1 can (15 oz.) cream-style corn
1 pkg. (10 oz.) frozen whole kernel corn
1 pkg. (8-1/2 oz.) corn muffin mix
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/8 tsp. ground red pepper (cayenne)
1 pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided
4 green onions, sliced
4 slices cooked OSCAR MAYER Bacon, crumbled
Directions
Heat oven to 375°F.
Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.
Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.
Top casserole with cheese mixture; bake 15 min. or until lightly browned.
Kitchen Tips
Tip 1
Size Wise
Since this delicious corn casserole serves 12, it's the perfect dish to serve at your next brunch.
Tip 2
Cooking Know-How
To soften cream cheese quickly, place in microwaveable bowl. Microwave on HIGH 15 to 30 sec. or just until warmed.
Tip 3
Substitute
Substitute 3/4 cup each cornmeal and flour, 1/4 cup sugar and 1 Tbsp. CALUMET Baking Powder for the corn muffin mix.
CHILI CORNBREAD CASSEROLE
This is from Melanie Sorrentino on One Green Planet. Melanie wrote, "The only thing more delicious than golden cornbread dipped in chili is a cornbread casserole with chili filling! The hearty chili is made with rice, kidney beans, crushed tomatoes, and plenty of seasoning. As is, this recipe is ridiculously easy and minimalist. Add some sautéed green peppers and onions into the chili mix if you want to amp it up a bit."
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chili-cornbread-casserole/.
Ingredients
1/2 cup dry rice
1 14-ounce can kidney beans
1/2 of 1 28-ounce can crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
A sprinkle of poultry seasonings
Onion and garlic powder
1/2 teaspoon salt
1/2 of 1 15-ounce box of cornbread mix
1/2 cup almond milk
1 4.5-ounce can of green chilis (optional)
Preparation
Add a 1/2 cup of dry rice to a pot along with about 3/4 cup of water. As soon as the water starts boiling, put a lid on it, and turned the temperature down to the second lowest on the stove. Allow to simmer with the lid on for about 15 minutes.
Add one can of beans and half of the large can of crushed tomatoes. The goal is simply to coat the rice and beans without making it soupy.
Added 2 tablespoons of chili powder, 1 tablespoon cumin, a sprinkle of poultry seasonings, onion and garlic powder, 1/2 teaspoon salt, and red pepper flakes.
Pour into a casserole dish.
Add half of the cornbread mix into a bowl and slowly add almond milk. Start with 1/3 cup almond milk, whisk it into the dry mix and then add a couple more splashes. If you'd like, add a small can of green chilis.
Pour cornbread batter on top and bake at 350°F for 35-45 minutes. Serve.
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