Taco Casserole

I was trying to decide what to make for supper yesterday and came up with this really yummy dish! Not really a super pretty dish, so I once again forgot to take pictures...I'll try to get better at that!

Ingredients
2 Cups Rice - Cook as directed
1lb Ground Beef, Browned
1 Recipe Refried Beans
1 Cup Sour Cream
1/2 Cup Water
2 Cups Salsa
2 Cups Grated Cheese, plus some for topping 
Tortilla Chips, Crushed

Mix together everything over medium heat in a large frying pan (except the rice and the topping cheese). Stir until well mixed (it wont look pretty lol). In a 9x13 pan start layering rice, meat mixture, rice, meat mixture. End with meat mixture and then extra grated cheese on top. Bake at 375F for 8-10 minutes, or until cheese is melted and bubbly. Serve hot, topped with crushed tortilla chips.

Delicious the first time and delicious reheated the next day!

Southwest Breakfast Casserole

Finished and ready to eat!

Before baking.

Our meatless Monday's dish...or this week's Meatless Tuesday lol (we had leftovers that needed eating yesterday).

So simple, so tasty and yes so filling...not to mention economical!

Ingredients
(I have tripled the recipe, and it is enough to feed 3 adults, 2 kids and have 2 lunches leftover (and yes, it reheats quite well! And of course I use more cheese then the original recipe because cheese is wonderful!)


3 Cups Cooked Rice
1 1/2 Cups Salsa
2-3 Cups Cooked Beans
Shredded Cheese (a cup or two)
8-9 Eggs

Mix rice and salsa in the bottom of a casserole dish and press flat. Sprinkle some cheese on top. Spread beans on top. Sprinkle more cheese. Dig 'pockets' in the layers for however many eggs you want to put in. I do 8 or 9 depending on how I space the pockets. Crack eggs into pockets. Sometimes I put 2 in the centre if its a bigger hole :)
Bake at 350°F for 30-50 minutes or until egg whites are no longer runny. Baking time depends on your preference of egg...a little runny yolk or fully cooked. Enjoy!

What's On The Table?

I have finally found a recipe that my husband approves of that doesnt have meat! *squeal of excitement!*
I can finally do Meatless Mondays even if I have to make the same recipe every Monday until I can find another ok'd one!
It's called Southwest Breakfast Casserole. Beans, eggs, rice, salsa and cheese...doesnt get much easier or delicious!

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Crock Pot Taco Chicken

Last night's supper was amazing! And amazingly easy too. I was done making it (except the rice) by 930am! Now that's what I call a win!
BudgetBytes is a new website I have found courtesy of Pinterest, and she's got some pretty neat recipes. Also, they break down the cost of each recipe per serving. It's in American prices, but at least it gives you some sort of idea. It's a website that's worth taking a browse through :)

Ingredients
1.5lbs Chicken Breasts (I used 3 small ones and started with them frozen)
2 Cups Salsa
2 Cups Black Beans (Canned or pre-soaked and cooked)
1 Cup Frozen Corn
1/4 Cup Water
1 Tbsp. Chili Powder
1/2 Tbsp. Cumin
1/2 Tbsp. Minced Garlic 
1/2 Tsp. Oregano
1/4 Tsp. Cayenne Pepper
1/4 Tsp. Salt
Pepper, to taste
2 Cups Dry Rice
1 Cup Shredded Cheese (or more!)
Cilantro, to taste (optional)

Add everything to the slow cooker except the rice, cheese and cilantro (if using). Give it a good stir and then make sure the chicken is covered in the mixture.
Cook on low for 8 hours. (I have a large oval crock pot and it took less then 6, but yours may differ).
Cook rice towards the end of the cooking time.
At the end of the cooking time stir with a fork to shred the chicken.
Build taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro!



I think you could get away with adding double the beans and make this recipe go even farther. Everything is so flavourful that extra beans would just make it better :)
I love that I was able to make this with frozen chicken breasts. Freezer to crock pot to plate. I love it!



This recipe makes about 8 Servings. It's hard for me to estimate because hubby eats enough for 2 adults most of the time! We had a wonderful supper plus I had enough left over for 2 lunches for him and 1 lunch for me. I think this is my new favourite crock pot recipe!

I haven't tried it yet, but the original poster of this recipe said it freezes wonderfully, rice, cheese and all! Just throw in the microwave to reheat!

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Fresh Salsa

My garden is producing! Very exciting except I need to use lots of cherry tomatoes! The ones I planted produce small yellow tomatoes first then medium orange ones then large (relatively speaking since they are cherry tomatoes!) red ones. Right now I have lots of yellow and a few orange. They are wonderfully sweet!

I threw together a salsa tonight and even my veggie-loathing hubby said it was good :) Only problem is I put red pepper flakes in not realizing how spicy they were and made it too spicy for me to eat more then a couple of bites!

This makes enough for 1-2 servings.
1/2 Cup Cherry Tomatoes
1/2 Medium Green Pepper
Seasonings to taste: Onion powder, granulated garlic and red pepper flakes.
A small amount of water to let the spices mix.
Chop your veggies small and add spices, lemon and water. Let sit in the fridge for about an hour to ensure a crispy flavourful taste.

I served it over chicken breasts cooked in vinegar and water (cayenne, onion powder & garlic powder to taste) on the stove top. A delicious combination!!

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