148.8...Easy Mexican Casserole

January 18, 2018

148.8...Easy Mexican Casserole

I did a bit of cooking last week and made this Easy Mexican Casserole for dinner. And it was truly easy and tasted great!

Easy Mexican Casserole (Serves 6)

Recipe adapted from All Recipes

Ingredients:

1 pound lean ground beef or turkey

1 package taco seasoning

2 cups salsa

1 (16 ounce) can chili beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1/2 cup chopped green onion

1 can Rotel, drained

2 cups shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees.

2. In a large skillet over medium-high heat, cook ground beef or turkey with the taco seasoning until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.

3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef/turkey mixture over chips. Spread sour cream over beef/turkey, and sprinkle green onion, and tomato over the sour cream. Top with cheddar cheese.

4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Printable Recipe

On Monday morning in Palm Desert, the pickings were a bit slim in the house so I had some leftover pizza for breakfast.

I did all the laundry and got the house cleaned up, packed and we left. We stopped at our club for lunch before heading back to San Diego. I had a Greek Salad. It was delicious.

For dinner my daughter wanted to make homemade baked mac and cheese so that’s exactly what she did!

I topped mine with a bit of hot sauce and really enjoyed the dinner my daughter made us!

Tuesday’s breakfast:

After I took the kids to school, I went to spin class.

Post-workout snack:

Next was a Phillis Carey cooking class at the La Jolla Community Center. The class was “Comfy Winter Entrees”.

The first recipe was Butternut Squash Mac and Cheese with Bacon and Smoky Cheddar:

This was my favorite dish. So rich and creamy…and the bacon put it over the top!

The second recipe was Peruvian Spatchcock Chicken with Purple Potatoes and Tangy Green Sauce:

Everything about this was awesome but the green sauce was the winner. I need to make this and put it on everything!

Next up was Moroccan Chicken with Preserved Lemon and Green Olives served with Apricot and Almond Couscous with Fresh Mint:

I enjoyed all the flavors going on here. Especially the couscous which was so unique!

The next recipe was Chile Verde:

She made this in the Instant Pot which was exciting because I got one for Christmas and haven’t used it yet! The recipe was good and it was fun to see how the Instant Pot worked.

Dessert was French Pear Cake with Lemon Scented Cream:

Another winner. This was like a pound cake…not too sweet but just right!

I brought the kids home from school and had a bit of the leftover mac and cheese before heading to Bunco at Dina’s house.

Dina had tons of yummy Italian food out. I helped myself to lots of this when I arrived:

Dinner was lasagna, salad and garlic bread:

So good I had seconds.

Dessert was yummy too!

It was a nice quiet Bunco and was fun hanging out and laughing with everyone. Thanks Dina!

Yesterday’s breakfast:

After I took the kids to school, I went to Orange Theory. Ever since Friday, I’m starting to get back into the swing of things when working out. I didn’t work out a ton during the holiday and really paid for it going back this month. I’m now finally feeling like myself again!

After workout snack:

I went to an appointment, then Urban Plates for lunch.

I went to a PTO meeting then my son’s basketball game, then to his Bar Mitzvah tutor. I ate half this bar to hold me over until dinner.

While I was running around, my husband picked up Gor Gai Thai Eatery for dinner. This time he told them to go medium on the spiciness unlike last time!

We shared Drunken Noodles: