Mexican Casserole - A Versatile Favorite

Mindy here, taking a break from deadlines and the mounting chaos of life, but I'll have more on that later.

To me, winter is the perfect time for casseroles. I mean, who wants to bake something in the oven for 20 minutes to an hour when it's hot outside. But when Jack Frost is nipping at your nose, there's nothing better. Especially if you're the one in the kitchen, staying nice and toasty.

And the only thing better than a nice, warm casserole is a versatile casserole recipe. Make it easy and that scores even higher. Add a little bit of Tex-Mex and...well, you get the idea.

I shared this recipe a few years back, but it's one that's worth repeating. You can make it with either chicken or beef, depending on what you have on hand.

Here are the basic ingredients:

Corn tortillas (I'm not sure how many. I usually buy a pack of 20)

1 can of Ro-tel (diced tomatoes with green chilies - I use the milder version)

1 onion, chopped

1 packet enchilada seasoning

1 - 8 oz. can tomato sauce

2 C shredded sharp cheddar cheese

Now, depending on which version you're making, you will need:

1-1 1/2 lbs. ground beef (I used venison)  AND 1 can cream of mushroom soup

OR

Approx. 4-5 cups of cut up cooked chicken (if I'm really in a hurry I'll pick up a rotisserie chicken at the store, but this is also a good use of leftovers) AND one can cream of chicken soup

We're making the beef version, this time.

Preheat your oven to 375 degrees.

Brown your ground beef with the onions. For the chicken, simply sauté your onions in a little bit of olive oil. Drain the ground beef.

Add the Ro-tel, chicken (if that's the version you're making) and soup and stir to combine.

Remove from heat.

In a separate bowl, whisk together enchilada seasoning, tomato sauce, and 1 1/2 C water (follow directions on seasoning packet, but you don't need to cook it). Whisking in important, because it's gets rid of any clumps.

Add to meat mixture and stir to mix.

Cut tortillas into triangles. I usually get about 8 per tortilla.

Add a thin layer of sauce to bottom of greased/sprayed 13 x 9 in. pan. Top with tortilla wedges. I took this pic half way through, but you do cover the whole thing.

Top with half of the remaining sauce and half of the cheese.

Then add another layer of tortillas.

Cover with the rest of the sauce and top with cheese.

Bake for 30 minutes, or until top is browned and sides are bubbling.

I can't tell you which version I prefer, because I love them both. My guys scarf it up. Hubby likes to top his with jalapenos or salsa. Guess I don't make it hot enough for him.

And if I'm feeding a crowd, I simply make one of each variety.

Another bonus is that you can assemble this ahead and freeze it. Simply thaw before baking. This is a great option when you're looking for a dish to take to someone in need. And if you take it unbaked, they can decide if they want to freeze it or bake and eat it right away.

And this casserole is extra perfect when life throws curve balls at you like a pitching machine.

So yes, I have a looming deadline. Yes, we are in full prep mode for our move to the ranch in a couple of months. And then we find out that I'm going to have to have surgery in a couple of weeks for a torn rotator cuff.

Okay, surgery is one thing, but when you're looking at a 4-6 month recovery, especially when your family happens to be planning a big move during that time, well, then it's appropriate to freak out. I mean this is my dominant arm. How am I going to be able help with said move?

The way I see it, I have two options. I either become very adept at using my left arm/hand or I'm going to have to learn to delegate. Something this I-can-handle-it gal isn't very good at.

(insert BIG SIGH)

So what would you do if you were in my shoes? I mean, aside from freaking out and praying. I've got those covered. Would you fill your freezer with casseroles? If so, what would be your favorite?

Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.

Easy Casseroles - Revisiting a Fave

Mindy here, fresh off of a Texas A&M Aggie weekend.

Yes, our oldest son is a student and invited us down for the annual Boots and Bowties Gala.

Notice neither of my guys are wearing a bowtie, though we do all have our boots.

We also got to spend some time, roaming the HUGE campus that is Texas A&M University.

A school that is steeped in traditions, such as the 12th Man.

But all that time in Aggieland means I didn't do a lot of cooking, so today we're going to revisit one of my favorite casseroles. I shared this recipe way back in 2012. I was first introduced to it when my husband was recovering from surgery and a gal in our Sunday School class brought us dinner. This so good, versatile and the perfect thing to fix for your family or someone else's.

***

 There's nothing I love better than a versatile recipe. Make it easy and that's even better. Add a little bit of Tex-Mex and...well, you get the idea.

This easy Mexican casserole is one of my favorites. And I love that you can make with either chicken or beef to suit whatever you have on hand.

Okay, so here are the basic ingredients:

Corn tortillas (I'm not sure how many. I usually buy a pack of 20)

1 can of Ro-tel (diced tomatoes with green chilies-I use the milder version)

1 onion, chopped

1 packet enchilada seasoning

1 - 8 oz. can tomato sauce

2 C shredded cheese (I use the Mexican blend or sharp cheddar)

Now, depending on which version you're making, you will also need:

1-1 1/2 lbs. ground beef (I used venison)  AND 1 can cream of mushroom soup

OR

Approx. 4-5 cups of cut up cooked chicken (if I'm really in a hurry I'll pick up a rotisserie chicken at the store, but this is also a good use of leftovers) AND 1 can cream of chicken soup

First, brown your ground beef with the onions. If you're making the chicken version, simply saute your onions in a little bit of olive oil before adding the chicken.

 

Drain the ground beef.

Next, add your Ro-tel and soup and stir to combine.

Set aside.

In a separate bowl, whisk together enchilada seasoning, tomato sauce, and 1 1/2 C water (follow directions on seasoning packet, but you don't need to cook it). Add to meat mixture and mix well.

Cut tortillas into triangles. I usually get about 8 per tortilla.

Add a thin layer of sauce to bottom of greased 13 x 9 in. pan. Top sauce with tortilla wedges. I took this pic half way through, but you do cover the whole thing.

Cover tortillas with half of the sauce and top with half of the cheese.

Repeat the process with another layer of tortillas, followed by remaining sauce and cheese.

Bake at 375 degrees for 30 minutes, or until top is browned and sides are bubbling.

I can't tell you which version I prefer better, because I love them both. My guys scarf it up. Hubby likes to top his with jalapenos or salsa. Guess I don't make it spicy enough for him. 

Another bonus is that you can make this ahead and freeze it. Simply adjust your baking time. This is a great option when you're looking for a dish to take to someone in need. And if you take it unbaked, they have the option to freeze it or bake and eat it right away.

***

My mouth is watering, just thinking about this dish. So good, so easy.

Do you have a favorite/go-to casserole? Where did you get your recipe?

Enchilada Casserole

Enchilada Casserole

Missy Tippens

Recently, we've been in chaos around here. My youngest is about to move off to college, and I've been forced off my feet because of a stress fracture (until I finally got a diagnosis and a boot this week). So last week when I found it was nearly dinnertime and I had no meat thawed out (because I hadn't been able to get to the grocery store), it became a "clean out the pantry" night. :)

I decided to use beans and rice for our protein (a complete protein when combined). Then I had to start looking for something to go with it.

When I spotted a can of enchilada sauce, it hit me. Enchilada casserole! I knew I had cheese. And I had my high fiber, low carb tortillas. I was good to go!

First, cook your rice. This time, I managed the boil-in-bag without any mishap (i.e.. hubby didn't turn on the burner the plastic bag was sitting on). :) Once it was done cooking I added cilantro and lime juice for some good flavor. Then added some extra spice.

I also rinsed a can of black beans, added a can of Mexicorn, and then heated it on the stovetop so the casserole would cook quicker (my family was hungry!).

I quartered the tortillas to make them fit in the casserole dish better. Then I remembered a tip I had seen on Food Network--dipping the tortillas in the enchilada sauce. I heated the sauce first, again to hurry things along.

I put down a layer of dipped tortillas. Then spread a layer of rice, then a layer of beans. I meant to top that with cheese but forgot. So I then did another layer of tortillas, rice and beans. And then topped with cheese. Then keep adding until you're out of items (reserving cheese for the top). When I got to the last layer, I poured the last of the enchilada sauce on top. And then ended with cheese.

Bake at 350 degrees for about 20 minutes, until cheese is bubbly. Yum!

www.missytippens.com

Chicken and Black Bean Enchilada with Tina Radcliffe

FIRST! Before I share Tina's post, I need to shout that Tina's new book The Rosetti Curse is NOW available on Kindle!! I've been dying for this book to come out. And now it's here. Click the book cover for more info or to purchase. Then be sure to come back for her excellent recipe!

Chicken and Black Bean Enchilada Casserole

with Tina Radcliffe

Ingredients

2 cups diced or shredded chicken breast

1 Package taco or fajita seasoning.

2 Tablespoons chopped fresh cilantro

1 (15 oz.) can black beans, rinsed and drained

1 (4.5 oz.) can diced green chili peppers, drained

1 (10 oz.) can red enchilada sauce

8 (6 inch) corn tortillas

2 cups shredded Mexican blend cheese

1 (8 oz.) container sour cream

1. Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté the chicken with either the taco or the fajita seasoning (add water per package directions). Drain off any extra fluid when done. Shred the chicken. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

2. Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlap if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

3. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

4. Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

5. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

6. Let stand 10 minutes before serving.

Adapted from: The Girl Who Ate Everything

Tina Radcliffe is a mild mannered hermit who writes Inspirational romance for Harlequin Love Inspired as Tina Radcliffe and romantic comedy as Tina Russo.

Her latest release from Love Inspired is Mending the Doctor's Heart. Her first Indie release, The Rosetti Curse, is available now on Amazon for Kindle.

And keep your eyes on the newsstands for Tina's next romantic short story release to Woman's World Magazine- on-sale date is September 29.

Mexican Rice Casserole!

Missy, here. We talked about casseroles earlier this week, and I promised to share one today. I saw this on The Pioneer Woman on Food Network the other day and decided to make it. Of course, I didn't have some of the ingredients, so I did my own version. Still, you can check out the original recipe for Mexican Rice here. The recipe was for a side dish. But I didn't have chicken to grill to go along with it so decided to turn it into a main dish with some ground beef.

Original Ingredient List:

• 2 tablespoons canola oil
• 3 cloves garlic, minced
• 1/2 to 1 whole large onion, chopped
• 4 cups long grain rice
• Two 14.5-ounce cans whole tomatoes
• One 10-ounce can diced tomatoes and green chiles, such as Rotel
• 1 teaspoon cumin (or more to taste)
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon turmeric
• 6 to 8 cups low-sodium chicken broth (more if needed) Note: I only used 4 cups chicken broth which was one box (it probably could have used 5)
• 1 1/2 cups grated Cheddar (I mixed cheddar and 4-cheese Italian since my cheddar ran out)

I didn't have Rotel tomatoes but suggest you add them for flavor.
I added 1 pound lean ground beef.
I accidentally dumped in two 28 ounce cans of tomatoes (as seen in the photo) so had to fish some out! :)

Heat oil, then add onions and garlic, cooking for a couple of minutes to soften onion. Add ground beef and cook until browned. I use 93% lean beef so never have to drain anything off.

Then stir in rice and lower heat to low. Cook, stirring constantly, for a few more minutes.

Next, add tomatoes and all the spices. I broke up the tomatoes with my the Pampered Chef tool that I love for breaking apart my beef. I think it's officially a potato masher!

Now add the chicken broth. Like I said, I only used 4 cups because it looked like so much! It was fine, but when I reheated leftovers, it was a little dry. So I'd suggest 5 cups broth. Bring to a boil, then lower heat to simmer (covered) about 10-15 minutes. Ree's recipe said to cook until rice is not quite done.

Pour into a casserole dish (I used a 9x13 non-stick sheet cake pan). Sprinkle with the cheese. I do believe I used more cheese than the recipe called for! I just made sure it was covered nice and thick. :) I guess when talking about cheese, "sprinkle" isn't something in my vocabulary. Better choices would be dump or drown or deluge!

Bake uncovered for about 15 minutes at 350 degrees. It's ready when cheese is nice and melted.

We ate this for dinner and then had a ton of leftovers. It'll feed an army!

Tuesdays With the Texan - Mexican Casserole Two Ways

Mindy here. There's nothing I love better than a versatile recipe. Make it easy and that's even better. Add a little bit of Tex-Mex and...well, you get the idea.

This easy Mexican casserole is one of my favorites. And I love that I can make with either chicken or beef to suit whatever I have on hand.

Okay, so here are the basic ingredients:

• Corn tortillas (I'm not sure how many. I usually buy a pack of 20)
• 1 can of Ro-tel (diced tomatoes with green chilies-I use the milder version)
• 1 onion, chopped
• 1 packet enchilada seasoning
• 1 - 8 oz. can tomato sauce
• 2 C shredded cheese (I use the Mexican blend or sharp cheddar)

Now, depending on which version you're making, you will need:

• 1-1 1/2 lbs. ground beef (I used venison)  AND 1 can cream of mushroom soup

OR

• Approx. 4-5 cups of cut up cooked chicken (if I'm really in a hurry I'll pick up a rotisserie chicken at the store, but this is also a good use of leftovers) AND one can cream of chicken soup

Brown your ground beef with the onions. For the chicken, simply saute your onions in a little bit of olive oil. Drain the ground beef.

Add Ro-tel, chicken (if that's the version you're making), and soup. In a separate bowl, whisk together enchilada seasoning, tomato sauce, and 1 1/2 C water (follow directions on seasoning packet, but you don't need to cook it). Add to meat mixture and mix well.

Cut tortillas into triangles. I usually get about 8 per tortilla.

Add a thin layer of sauce to bottom of greased/sprayed 13 x 9 in. pan. Top with tortilla wedges. I took this pic half way through, but you do cover the whole thing.

Add another layer of sauce and top with half of the cheese.




Add remaining sauce and cheese.

Bake at 375 degrees for 30 minutes, or until top is browned and sides are bubbling.

I can't tell you which version I prefer better, because I love them both. My guys scarf it up. Hubby likes to top his with jalapenos or salsa. Guess I don't make it hot enough for him. 

Another bonus is that you can make this ahead and freeze it. Simply adjust your baking time. This is a great option when you're looking for a dish to take to someone in need. And if you take it unbaked, they have the option to freeze it or bake and eat it right away.

I hope you enjoy your Tuesday. I'm battling a head cold this week. Ugh! I haven't been sick in years and this is my second cold this winter. That's just not fair. Maybe I'll have to whip up some chicken and dumplings.

Happy Tuesday, y'all.