Saturday, August 27, 2011


The Chipotle Chicken Tacos from Homesick Texan were amazing! So good that I took the chicken and salsa to work on Monday and shared with co-workers for two days. One co-worker, who is on a diet, was in heaven and was so pleased that there was not any added sugar.

The rest of the weeks menu got a little skewed. It was a tough week full of other people's problems that were a little more than what I could handle and it threw my desire to cook or be in the kitchen at all off.

This week we are going to try

Tex-Mex Stuffed Peppers  I think I will use seasoned ground chicken and some black beans and corn with a small amount of rice in the stuffing.

Greek Meatballs eaten in flat bread with homemade Tzatziki Sauce

My husband has requested taco casserole which is simple and easy to change to taste. It was inspired by an old Betty Crocker Recipe  out of a cookbook I have had since college, but has been changed over the years to be somewhat healthier and more nacho like. I prefer crunchy tortilla chips.

So here is my recipe

1 pound browned meat (beef, chicken, turkey)
1 14-16 oz can of Bush's Grillin' Beans or Seasoned Chili Beans
1 cup salsa
2-3 ripe tomatoes
2-3 green onions
Sour Cream
shredded cheese (experiment with what you like on tacos - Monterrey jack and Colby are great!)
Fresh Cilantro
13x9 inch baking dish

brown the meat and drain the grease
after the meat is drained add in the can of beans and 1 cup salsa
heat over medium low

meanwhile preheat oven to 350
chop tomatoes and green onions and a handful of Cilantro (if you like it) and mix them together

when the beans,salsa, and meat are hot add to the baking dish, spreading it out to make an even layer.
Top with the tomatoes and green onions. then sprinkle on cheese.
bake at 350 for 30 minutes

You could add the sour cream between the meat and tomato/green onion layer, but I have not had a lot of success with that so we add it to our dish after its cooked.

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