Walking Taco Casserole!

If you are not familiar with the 'Walking Taco" concept,  it's an ingenious idea of taking a small bag of corn chips or Doritos and opening it up and putting seasoned taco meat over the chips along with your favorite taco topping...lettuce, taco sauce, tomatoes, onions, cheese on top.  You can then walk around eating this right out of the bag with a fork!  

This skips the whole eating out of the bag idea and turns the same thing into a casserole.   I actually prefer the casserole myself if you are serving this at home.   The true "Walking Taco" in the bag is great for selling at concession stands at ballgames and things like that. 

This casserole is a great idea for teen or preteen gatherings!  It will disappear fast! 

Here is what you will need:

1  1/2 lbs.- 2 lbs. ground beef

1  (1 oz.) pkg taco seasoning

3/4 cup water

1 (15.5) oz. pkg Fritos

3 cups shredded Mexican blend cheese

taco toppings of your choice...taco sauce, diced onions, olives, diced tomatoes, sour cream, guacamole

Preheat oven to 350 degrees.  Spray a 9"x13" baking dish with nonstick spray.  Spread half of the Fritos in the bottom of the dish.

In a skillet brown the ground beef, add the taco seasoning and water and mix until blended.  Place 1/2 of the seasoned ground beef over the corn chips and top with half of the shredded cheese.

Repeat the layers, Fritos, taco meat and ending with the rest of the cheese.  Place in a 350 degree oven and bake for 15 to 20 minutes or until the cheese is melted.  To serve set out taco toppings of your choice and let everyone garnish their own serving! 

 

It's delicious!

 

Johnny Marzetti...Kentucky Style!

When I was kid we played outside and when I say that, I mean we played outside all day long from the time we got up to dark and sometimes even after dark.   We played at other kids houses and they played at ours, but my mother had a rule that you could not go inside any one's house no matter what. If she found out you went in any one's house, you would not be allowed to go back.  I am sure other parents loved her rule and looking back it was a smart rule to make. 

One day I was playing with some kids who I usually didn't play with, but the older of the two and I had two loves...softball and gymnastics, so we gravitated to each other.  They wanted me to come in their house so I could see their rooms and such.  I hated to say my mother would kill me if I went inside, so I decided to take a chance and go in for just a peek. 

As soon as that door came open, a smell that was like heaven on earth hit me right in the face.   It was tomatoes and garlic and cheese and I was always hungry no matter how much I ate back then.  I guess I just blurted out,  "What in the world is that I smell cooking?"    Their mother said,  "We are having Johnny Marzetti for dinner".     I said, "Who is he?"  They all looked a each other and died laughing and I was still confused.  Had a Johnny Marzetti moved in nearby and I had missed it?  Why were they laughing at me? 

 They explained that is was a casserole called Johnny Marzetti. I had never heard of food named after a man...very strange.  I asked what was in it, because I knew I needed to have my mama cook this.   They had the recipe and showed me what all went in it and I took it all in.  I was always very curious about food and recipes, even then.  

From what I understand Johnny Marzetti originated in Columbus, Ohio at Marzetti's Italian restaurant back in the 1920's maybe.  Some say the owner had a brother named Johnny he named the dish after. 

 It's theorized it was a way to use up the red sauce that was left over.   There are so many recipes for it now and my version is my own, but they all have meat sauce, pasta, onion, green pepper and some form of cheese in common. 

This is a budget stretcher and makes a box of pasta and  a pound of ground beef go a long way!  In these economic times, we all need more of these dishes. 

Here is what you will need:

 1 lb. ground beef, 1 jar or can spaghetti sauce of our choice, 1 can tomato paste, pasta, mozzarella cheese, cheddar cheese, pepperoni, salt, pepper, garlic powder.

Ingredients:

1 lb. ground beef or chuck

1 cup pepperoni slices

1 jar or can pasta sauce ( I used Ragu Sweet Basil and Sun dried Tomato)

1 lb. pasta

1 small can tomato paste

2 cups water

1 Tbs. sugar

1 cup Parmesan cheese

1 cup Cheddar cheese

2 cups Mozzarella cheese

1 cup onion chopped

1/2 cup green pepper chopped

1 tsp. salt

1/2 tsp. pepper

1 tsp. basil

1 tsp. garlic powder 

You can use 2 jars of pasta sauce instead of the tomato paste and water.  I think the tomato paste makes a richer meat sauce.

Cook the pasta just until al dente.  You can use just about any pasta you have on hand...penne, rotini, even egg noodles work well.  Pour them into a large casserole dish you have sprayed with cooking spray.

Brown ground beef with onion and green pepper. Drain any fat off.  Sprinkle with salt, pepper, and garlic salt.  Add pasta sauce, tomato paste, water, sugar and basil.   Stir and bring to a low simmer.  Simmer for about 20 minutes.

 Pour the meat sauce over the pasta and sprinkle with Parmesan cheese.

Sprinkle with mozzarella cheese and cheddar cheese.


  

Layer pepperoni on top of cheese and sprinkle with Parmesan cheese again. Bake in a preheated 350 degree oven for about 30 minutes or until bubbly and starting to brown.

Johnny Marzetti...KY style!



Cheesy Sausage Rotel Casserole!

I came up with this "Cheesy Sausage Rotel Casserole", because I had the ingredients to make my Cheesy Sausage Dip  but I needed something more like dinner and not just an appetizer.  I always have a lot of pasta on hand, thanks to the nice folks at Barilla, which is my favorite pasta, so I came up with this casserole! 

This is so good and for some reason it really hit the spot with me.  I ate the leftovers several days for lunch and it reheats really well.   I will definitely be making this again!  Here is what you will need;

12 oz. penne pasta (or any tubular pasta)

1 lb. pork sausage

1/4 cup diced onion

1/4 cup diced green or red bell pepper

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1 (10 oz.) can Rotel diced tomatoes and chilies

16 oz. cubed Velveeta cheese

8 oz. cubed cream cheese

2 cups milk

2 cups cheddar cheese

3-4 sliced green onions for garnish

Preheat oven to 350 degrees. 

Cook the pasta in salted water according to the package directions, drain and set aside.

Brown the sausage along with the diced onion and bell pepper in a skillet.  If there is excess grease, drain the sausage.  There usually isn't much fat in sausage now though.  Add the seasonings, Rotel, Velveeta cheese, and cream cheese. 

 Cover and turn the heat to low.  Stir it every now and then while the cheeses are melting.  When the cheeses have melted, add 2 cups milk and stir until creamy and incorporated.  Pour the sausage mixture over the cooked pasta and lightly toss to mix it all.

Pour into a 9"x13" baking dish that has been sprayed with nonstick spray!  Sprinkle the top evenly with the cheddar cheese.  Place in the preheated 350 degree oven for 30-35 minutes or until bubble around the edges!

 So yummy!

Sprinkle with a little green onion for garnish!   I served it with a tossed salad!  This one is a must try y'all!!!

Mexican Lasagna!!!

I love any type of Mexican cuisine, so this recipe was definitely a winner for me!!!  Surprisingly, my picky eaters also loved it!   This is a good recipe for feeding  a crowd, because it makes a lot and it's also great that you can assemble it all a day ahead of time!!!    This one can also be adapted to the tastes of your family.   I just let everyone garnish their own serving with the toppings they enjoy!!!  

Here is what you will need:

1 1/2 to 2 lbs. ground chuck or ground beef

1 medium sweet onion, diced

1 (1 oz.) pkg. taco seasoning mix

1 cup water

1/2 tsp. salt

1/2 tsp. black pepper

1  (10 oz.) can Rotel

2  (10 oz.) cans enchilada sauce

9 large burrito size flour tortillas

2 cups frozen corn 

3 cups Monterey Jack cheese, shredded

3 cups cheddar cheese, shredded

Garnishes

sour cream

salsa

sliced ripe olives

sliced green olives

sliced green onions

diced tomatoes

jalapeno pepper rings

chopped cilantro

Brown the ground chuck with the diced onion in a large skillet.  Drain any excess grease.  Add the taco seasoning and water, stir to blend.  Add salt, pepper, Rotel tomatoes, and corn.  Bring to a boil and then turn down to simmer.  This doesn't need to cook long, because you will be baking it.

Spray a 9" x 13 " baking dish with nonstick spray.  Spread 1/2 can of the enchilada sauce on the bottom of the pan.  Lay 3 of the flour tortillas over the sauce. They will overlap and that is fine.  Spread  1 cup of each cheese over all and then 1/3 of the meat sauce.

Continue building the layers as you would for lasagna until all of the ingredients are used. 

 On the last layer finish the top with 1 cup each of the cheeses!    Place uncovered in a preheated 375 degree oven.    Bake for 25 -30 minutes.  

The cheese should be browned and bubbly!!!

Cut it in squares and set out the garnishes so everyone can top their own with what they like!!!  This is always a big hit when I serve it!!!  

Pinto Bean Casserole!

This "Pinto Bean Casserole" is one of those one dish meals I just love, because they are easy and the clean up is quick!  This one even has the cornbread in it!  You could add a tossed salad to this and dinner is served!   If your family likes beans and cornbread, they will more than likely love this!  

Here is what you will need:

1 lb. breakfast sausage

1 medium onion, diced

1/2 tsp. black pepper

2 (15 oz.) cans pinto beans, drained

1 (10 oz.) can Rotel tomatoes with green chilies

1 (10.5 oz.) can cream of mushroom soup

1 cup shredded sharp cheddar cheese

1 box Jiffy cornbread mix (plus ingredients called for on the box)

Preheat oven to 350 degrees.

In a skillet, brown the sausage and onion together.  Drain any excess grease. Add the black pepper. Add the pinto beans, Rotel tomatoes with green chilies, cream of mushroom soup, and the shredded cheddar cheese.  Stir together and pour into a 9"x 13" baking dish that has been sprayed with nonstick spray.

In a bowl, mix the Jiffy cornbread mix according to the package directions, except slightly thinner. Use 1/2 cup milk instead of 1/3.  Pour over the top of the bean mixture, making sure to spread it to the edges.  Bake at 350 for 40 to 45 minutes or until the top is lightly browned.

This is so tasty and very filling!  Enjoy!

Chicken & Bacon Fried Rice Casserole!

 

 

This "Chicken & Bacon Fried Rice Casserole" is one of those recipes you just put in the oven and forget until it's time to eat   This is so tasty and got two thumbs up from the men at my house!  Add a salad or a vegetable and dinner is served!  Here is what you will need:

 

7 slices of bacon, uncooked

4 Tbs. butter

1 Tbs. oil

2 stalks of celery, diced

1 medium onion, diced

1  1/2 cups raw long grain rice (do not use instant rice)

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

6 boneless, skinless chicken breasts or thighs (I used breasts)

6 slices provolone or Swiss cheese

1  (10.25 oz.) can of cream of chicken soup

1  (10.25 oz.) can cream of mushroom soup

1 soup can water

1 soup can milk

1 cup sour cream

2 tsp. soy sauce

paprika

 

 

Preheat oven to 350 degrees.

 

Line a 9"x13" baking dish with the bacon.  You don't cook it first.

 

Melt the butter with the oil in a skillet over medium high heat.  Add the celery and onion and saute just until it starts to get soft.  Add the raw rice and saute until the rice is just starting to get golden.  You will need to turn it constantly while doing this or it can burn.  If you have ever prepared Rice a Roni, it's the same concept.

 

Spread the rice mixture over the bacon. Sprinkle with the seasoned salt, black pepper and garlic powder.  Place the chicken breasts (or thighs) on top of the rice.  Sprinkle them with just a little seasoned salt and pepper to taste.  Place a slice of the cheese on top of each piece of chicken.

 

In a bowl, mix the soups, water, milk, sour cream, and soy sauce until smooth.  Pour evenly over the chicken.  Sprinkle with paprika.  Cover tightly with aluminum foil and place in a 350 degree oven for and 1 hour and 30 minutes. 

 

Uncover and bake for about 10-15 minutes more or just until starting to brown.

 

When serving this, be sure to scoop the rice down from the bottom of the baking dish so that the bacon mixes in with it.  The bacon seasons the rice so perfectly.  This is a very family friendly recipe! 





Ham and Asparagus Casserole!

I love asparagus, especially fresh asparagus.  I can eat it just by itself, drenched in hollandaise sauce, in a salad or in a casserole.  However, I find that there aren't all that many good casserole recipes for asparagus or maybe I just haven't found them.  This casserole is absolutely one of the best in my opinion.  Two of my aunts each say this recipe is theirs so I am not sure which one made it first, but they both make it very tasty so I am just glad they shared it. 

 I did make a few subtle changes to the recipe, but shhhh... don't tell the aunties!  The recipe calls for canned asparagus and I am not a huge fan of canned asparagus so I used fresh and I added some celery, garlic powder and a little cheese.   The recipe is delicious without any alterations though.  

Here is what you will need:

Asparagus, ham, rice, onion, celery, cream of mushroom soup, cheddar cheese, small can of evaporated milk, corn flakes, butter, salt, pepper, and garlic powder.

Slice the asparagus on the diagonal in about 1 inch pieces.  Break off the woody ends and discard those.  Put about 2 inches of water and 1/2 tsp. salt in a deep skillet, add asparagus and bring to a low boil.  Turn down to simmer and cook for about 3 minutes.  The asparagus will turn bright green.  Remove from heat and drain in a colander.  It will be tender but still slightly crisp.

Rinse and wipe out the skillet and put 1 cup rice and two cups water along with 1/2 tsp salt.  Bring to a boil, turn heat down and cover.  Cook the amount of time it directs on the package.  I am all about using as few pans and dishes as possible when cooking to make cleanup easier.

As soon as your rice has absorbed the water, remove the lid and fluff it up.

In another skillet saute ham, chopped celery, and onion in about 1 Tbs. butter just until the vegetables are slightly tender.

In the skillet with the rice, add the ham, celery, onion mixture, the asparagus, the mushroom soup, garlic powder, pepper, the cheese and the can of evaporated milk.  Fold it all together and pour it into a casserole dish sprayed with cooking spray.

Place the cornflakes in a Ziploc bag and crush them slightly...not to fine crumbs.  They should still resemble cornflakes.  Melt 2 Tbs. butter and pour over the cornflakes.  Spread over the top.  Place in a preheated 350 degree oven and bake for 35 minutes.

This is a great side dish for a holiday or special meal or with a salad and bread it makes a main dish for a light supper or lunch!  It's a great way to use leftover ham.

Ingredients:

2 cups asparagus (canned or fresh)

2 cups cooked rice

1 1/2 cups chopped ham

1 small can evaporated milk or a 1/2 cup half and half

1 can cream of mushroom soup

1 cup cheddar cheese

3 Tbs butter

1/2 cup chopped celery

1/2 cup chopped onion

1/2 tsp. garlic powder

2 cups cornflakes for topping

1/2 tsp. pepper

Chili Cheese Cornbread Casserole!

This "Chili Cheese Cornbread Casserole" is one of those recipes I love, because not only does it taste wonderful, it all bakes in one dish.   Add a salad, like the Mexican Salad or some Spanish Rice and dinner is done!   We just love this casserole!  Here is what you will need:

1 lb. ground chuck or beef

1/2 cup chopped sweet onion

1 pkg. taco seasoning mix, plus the water called for

1 tsp. chili powder

1/4 tsp. black pepper

pinch of cayenne (optional)

1 (15 oz.) can of chili beans, undrained

2 (8.5 oz.)  pkgs. Jiffy Cornbread mix

2 eggs, beaten

1 cup sour cream

1/4 cup buttermilk (can use regular milk)

1 (15 oz.) can cream style corn

1 (15 oz.) can whole kernel corn, drained

1 (4 oz.) can diced green chilies

2 cups shredded Monterrey Jack Cheddar blend

Preheat oven to 350 degrees.

In a large skillet brown the ground chuck or beef with the diced onion until browned.  Drain any excess grease.  Add the taco seasoning, water it calls for, chili powder, black pepper, and cayenne if you are using it.  You know I like a heat to things, but if you don't leave it out. 

Now add the chili beans and bring it up just to slight boil, than turn down to low .

In a mixing bowl stir the cornbread mixes, eggs, sour cream, buttermilk, cream style corn, whole kernel corn and green chilies together until smooth. 

 Pour half of the cornbread batter in a 9"x 13" baking dish that has been sprayed well with nonstick spray. 

Now spread the meat mixture over the cornbread layer.  Sprinkle with 1 cup of the cheese.

Pour the rest of the cornbread mixture over the meat and place in a preheated 350 degree oven for 45 -50 minutes.   The last 10 minutes of cooking pull it out and sprinkle the top with the other cup of the shredded cheddar cheese! 

When it comes out the cheese on top is melted and bubbly.  Allow to sit for about 5 minutes before cutting in squares!

You can serve this just as is...

Or dress it up with toppings of your choice.  I like sour cream, salsa and green onions!  This is so yummy and it's good warmed over the next  day also!