Cheesy Enchilada Casserole

Ingredients:

1 pound lean ground beef
1 small onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian dressing
1 package taco seasoning
6 flour tortillas (8 inches) 
3/4 cup reduced-fat sour cream 
2 cups shredded Mexican cheese blend
1 cup shredded lettuce 
2  medium tomatoes, chopped
1/4 cup minced fresh cilantro

Directions:
1) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2) Stir in the salsa, beans, dressing, sour cream, and taco seasoning. 

3) Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour tortillas on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.

4) Cover with foil and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Yield: 8 servings.

Tater Tot Casserole

Ingredients:
1 lb. ground beef
1 very small onion, finely chopped
1 can of cream of mushroom soup
1/3 cup of milk
1/2 cup (or more) frozen peas (or mixed veggies)
1 cup shredded cheese
1 lb. frozen tater tots

Directions:
1. Heat oven to 375 degrees. Spray a 8" square baking dish with pam.

2. Brown meat with onions in a skillet. (I also seasoned it with a little pepper and garlic salt.) Drain fat. Spoon into baking dish.

3. Mix soup and milk together in a small bowl. Pour over meat mixture. 

4. Top with peas, then cheese then tots. 

5. Bake at 375 for 30-45 minutes or until bubbly. 

I served it with a green salad and dinner rolls. 

Makes 4 -6 servings. 

DORITO CHICKEN CASSEROLE

This is one recipe to not judge it by it's name or look. I've seen it on Pinterest several times and thought YUCK, chips in a casserole, no thank you! But I had a friend who made it and said it was AMAZING, so I had to try it and it was seriously really good, my husband and I ate the whole pan by ourselves! It had a tiny bit of spicy-ness to it, but when I make it again I'll add the whole package of taco seasoning to it, because I would have like a little more kick to it.

Ingredients:
2 cups shredded chicken
1 1/2 – 2 cups shredded cheese {I used the Mexican 4 blend cheese}
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel
1/2 packet taco seasoning {I used Taco Bell}
1 bag of Dorito’s {Nacho Cheese}


Directions:
1. Preheat oven to 350

2. In a large bowl, combine all ingredients EXCEPT Dorito’s.


3. In a 9x13 baking dish, spread a layer of crushed Dorito’s on the bottom.


4. Now spread a layer of the chicken mixture on top of the Dorito’s.


5. Add another layer of crushed Dorito’s and then finish with another layer of chicken. Top with shredded cheese and cover with foil.


6. Bake for 30-35 minutes or until bubbly.

*Notes: I served it with Zatarain's black beans and rice. I think it would be good to use the chicken mixture with out the chips as a filling for tortillas for enchiladas. Enjoy!!

*Pictures & Recipe From: Pearls & Handcuffs

Cheesy Potato Casserole

Recipe From: Shayna

Ingredients:

1 can cream of chicken soup

3/4 cup sour cream

1/2 teaspoon salt

1/2 teaspoon black pepper

2 cups shredded cheddar cheese
1 package hash browns - thawed

(I also add about 1/8 cup minced onion)

 

Directions:

1. Preheat oven to 350.

2. In a large bowl mix together all ingredients.  

3. Coat a 9x13 baking dish with cooking spray. Spoon everything the baking dish. Top with my cheese if you like. Bake uncovered for 45 minutes, or until bubbly.

Note: you could mix in green onions, jalapeno slices or ham too!

Makes 8 - 1 cup servings.

Chicken Cordon Bleu Casserole

Sorry I used my small crappy camera (well I use it all the time actually - it just more convenient) but the pictures suck and are always so yellow, so sorry! The casserole really isn't this yellow and really is delicious!! I found a recipe similar to this on PINTEREST but I didn't like it so I made some adjustments to it and came up with the following ... hope you enjoy it!

Makes 4-6 Servings

Ingredients:

1 1/2 Cups Instant Rice
2 - 4 Chicken Breast
4 slices of Swiss Cheese
5 slices of cut up ham
1 can of cream of chicken soup
1/4 cup milk
1/2 cup sour cream
Italian Bread Crumbs

Directions:
1) Preheat oven to 350. Coat 9 x 13 inch baking dish with cooking spray.

2) Cook rice according to directions on box. Cube chicken and cook. I seasoned my chicken with pepper, dried minced garlic, tiny bit of garlic salt and a tiny bit of "Morton" Nature's Seasons - Seasoning Blend.

3) Spread cooked rice in bottom of baking dish. Arrange cooked chicken pieces over top of rice.

4) Layer slices of Swiss cheese on top of chicken.

5) Then layer cut-up ham on top of the Swiss cheese. (I just used deli lunch meat style ham.)

6) Add one more more layer of Swiss Cheese

7) Mix cream of chicken soup, milk, and sour cream together in a small bowl- it should be a tick mixture. Spread on top of ham.

8) Grab a small handful of the bread crumbs and sprinkle on top of soup mixture.

9) Bake at 350 degrees for 30 minutes or until bubbly. (When mine was done cooking I put it under broil to get the top a little more crispy.) Serve with garlic bread and a fresh green salad. Enjoy!


***Notes: The second time I made this I added about 3 tablespoons of  Dijon mustard to the soup/milk/sour cream mixture, and it was really, really good. I also didn't used the bread crumbs the second time. I crushed up some Ritz crackers and put them in a skillet with some butter (about 2-3 tablespoons) and just melted the butter and all the crackers soaked up the butter and then sprinkled them on top. I liked it way better. This is one of my favorite top 10 dishes!!!!!

Chicken Enchilada Casserole

I don't have a picture of this casserole (yet), but it's sooooo delicious! Amanda made this for us while I was recovering from my back surgery and I wasn't thinking about taking a picture then. We made some Zatarain's Red Beans & Rice for a side dish to go with it.


From the Kitchen of: Amanda E.

Servings: 8 People


Heat oven to 360


What you will need:
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Hormel chili - No beans
8oz of salsa
1/2 cup of milk
4-6 corn tortillas
1 package of boneless skinless chicken breasts
shredded Colby jack cheese (or your choice of cheese)

9X13 baking dish
mixing bowl
skillet
mixing spoon

Directions:
• Fry up the chicken breasts in a skillet and then tear or cut into bite size pieces

• Break up 2-3 corn tortillas into bite size pieces and make a layer along the bottom of the 9x13 baking dish

• Mix the soups, the chili, the salsa, and the milk in the mixing bowl

• Put a layer of chicken over the layer of corn tortillas

• Pour half of the soup mixture over the layer of chicken

• Put a layer of shredded cheese over the layer of soup

• Repeat all four layers again

Bake in oven until cheese is melted and sides are bubbling

King Ranch Chicken Casserole

From the kitchen of: Ashley F.


Serves: 8 People

Total Time: 55 Minutes

Ingredients:
1can (10 ¾ oz.) Cream of Mushroom Soup – undiluted
¾ Cup of Salsa
¾ Cup of Sour Cream
1 Tablespoon of Chili Powder
1 Can of diced tomatoes (or you can use 2 fresh medium chopped tomatoes)
3 Cups of Cubed Cooked Chicken
12 Flour Tortillas (6-inch) & cut into 1-inch pieces
1 Cup Shredded Cheddar Cheese

Directions:
Preheat oven to 350

Mix soup, salsa, sour cream, chili powder, tomatoes & chicken in a 2-quart shallow baking dish arrange half the tortilla pieces. Top with half of the chicken mixture. Repeat layers. Sprinkle with cheese.
　
Bake uncovered at 350 for 40 minutes or until hot.

POPPY SEED CHICKEN CASSEROLE

FROM THE KITCHEN OF: Jennifer V.


SERVINGS: 8 People


INGREDIENTS:
4 average size cooked chicken breasts (chopped)
1 (10.5 ounce) can Cream of Chicken Soup
1 cup Sour Cream
2 pkg. Ritz Crackers (crumble)
2-3 Tablespoon poppy seeds
1/2 stick butter


DIRECTIONS:
Preheat the oven to 350 degrees


Cube chicken and cook fully.


Mix soup and sour cream with chicken. Heat until bubbling, then place in 9x13 casserole dish.


Melt butter in sauce pan. Mix crumbled crackers with butter. Add poppy seeds to cracker mix.


Put cracker mixture on top of chicken mixture.


Bake covered for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.


Serve over rice.

Layered Enchilada Bake

I went to my friend's Sarah's house and a bunch of us girls made freezer meals and this was one that I got to take home - it is really good!


Prep Time: 15 min

Total Time: 1 hr 10 min

Makes: 8 servings


Ingredients:
1 lb. lean ground beef
1 large onion, chopped
2 cups Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese


Directions:
HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

Top with chopped tomatoes, shredded lettuce and cilantro.


**Make Ahead & Freeze it:
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

TACO BAKE

From the kitchen of: Laura
You know you are becoming a mom when you post recipes on your blog, but I am always looking for something new, fast and yummy for dinner and this is just that! I can have this cooked and on the table in 30 minutes flat!


Ingredients:
1 lb ground beef/3-4 breast shredded chicken (take your pick)
1 can tomato soup
1 cup salsa
1/2 cup milk
6-8 flour or corn tortillas (cut into wedges)
1 cup cheddar cheese


Directions:
Cook your meat and lay aside.
Mix together tomato soup, salsa and milk.
Layer tortillas, meat, sauce and cheese through out pan (like a lasagna).

Bake at 400 degrees for 20 minutes, top with sour cream and salsa!

Makes about 8-10 big servings...might need to double if you have a big family Serve with corn bread & corn - Enjoy!