Sunday, May 19, 2013

Taco Casserole

Since going back to work, cooking has been basically obsolete in our household. I honestly don't know what we've eaten. Peanut butter and jelly sandwiches, take out, random stuff in the freezer...but we've managed to get by. I really miss cooking and trying new recipes. If I cook now, it's super simple and quick dishes.  Things that really don't even require recipes. Several weeks ago, however, I decided to get in the kitchen and made this delicious taco casserole/lasagna. We ended up having to throw the rest away after eating off of it for nearly the whole work week. It is yummy!


The original recipe I found made enough for at least 3 9x13 pans. It was ridiculous. As I was putting it together, it was like where is this going to go?! So the next time I made it, I changed it up to feed a normal  sized family. Here is what I used:
  • 1 cup unprepared rice
  • 1.5-2 cups chicken broth
  • 1 tomato
  • 1/2 an onion
  • 1 clove garlic (I keep minced garlic in the fridge)
  • butter
  • taco seasoning (I used a combo of chili powder, paprika and cumin because I didn't have taco seasoning
  • 1 can pinto beans
  • 1 lb lean ground beef (a rotisserie chicken would also be good)
  • 1 jar salsa verde
  • flour/corn tortillas (I like the blended ones)
  • Mexican cheese
  • 1/2 jar enchilada sauce
  • 1 can corn
  • sour cream
  • cilantro
First, make the rice using the chicken broth according to the directions on the package.

Chop up the tomato, onion and garlic. Saute in a pan with some butter. Add a tablespoon plus of taco seasoning. Add the beans and then combine this with the rice.

Next, brown the meat with the taco seasoning. I use one package per pound of meat. Set aside.

Pour half of the jar of the salsa verde in the bottom of a 9x13" pan. Layer with tortillas. I think I used 3-4 per layer. Next add half of the rice mixture and top generously with cheese. Add more tortillas and pour enchilada sauce over the top. Add beef, corn, the rest of the rice mixture, other 1/2 of salsa verde and then top with cheese.

Bake at 375 degrees for 25-30 minutes. Serve with a dollop of sour cream and fresh cilantro!



Any cooking tips from working moms (or stay at home moms...let's be honest, it's all a job!) that also manage to get dinner on the table each night? It's very important to me that Baisden grows up in a house where home-cooked family dinners are the norm but I constantly find myself wondering how in the world to do it all and maintain my sanity?!

1 comments:

Lindsay Wolf said...

I love "Once a Month Mom"'s website and daily email. They will provide recipes, but also explaint he best way to freeze it so you can cook it on the weekend, freeze, and re-heat it. My favorite where the lasagna roll ups with spinach.

My trick is buy a big pack of chicken breasts, butterfly them and divide them into smaller portions. Each freezer bag gets chicken and marinate. I freeze it in the marinate. Then on a weekend, I will grill it all up and we have the main part of our meal cooked for the week.

It will get easier, I promise you!

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