Jan 282015

Lately I have been in the mood for my Mom’s Taco Salad.  It’s a great recipe (I’ll share it with you all one of these days), a little different than a traditional taco salad.  It’s not hard to make, but it does take a little advanced planning.

This Quick & Easy Taco Salad recipe has all the yummy flavors of a taco on one plate. No big shell needed, just add a few crushed tortilla chips to give you that nice crunch.Thank you to Lunchbox for sponsoring this post. Words & opinions are my own.

I was trying to decide what to make for lunch recently and after going through all the cabinets, fridge and freezer, I realized that I had everything on hand to make tacos.  Which meant that I had everything I needed to make the Quick & Easy Taco Salad recipe from the Kraft Recipe Hub.  Hubby likes taco salad, also, so I decided to whip this recipe up for lunch. Continue reading »

Aug 212014

I received a prize pack in order to create back to school lunchbox ideas. All thoughts and words are my own.

Kids around the country are heading back to school, triggering the question of “what can I pack for lunch?”  Of course there’s the old stand-by, the sandwich.  It’s a classic for a reason: portable, easy to eat, easy to customize.

Back to School Lunchbox Ideas with an Easy Quesadilla Recipe

But why not send them back this year with something new?  Recently I was challenged by the folks at Azteca to come up with easy back to school lunchbox ideas using their tortillas.  While there are a number of great things I already make that use tortillas, I had to really think about what would be a good lunchbox fit. Continue reading »

Sep 302013

I was able to create a new Mini Chicken Chimichangas appetizer recipe using Kraft Fresh Take as part of a sponsored post for Collective Bias.  All words and opinions are my own.

I love experimenting in the kitchen.  At least a few times per week you can find me in the kitchen trying completely new recipes I find on Pinterest, duplicating something delicious I tried at a party, or giving our family favorites a little twist.

We frequently went out for Mexican food when we lived in Florida, but those restaurants don’t abound quite as much in Kentucky.  Because we missed those foods I started trying my hand at different entrees that we had regularly ordered: quesadillas, enchiladas, churros, chimichangas and more.  The chimichangas turned out particularly well and earned a regular place in our monthly meal rotation.

Mini Chimichanga Appetizer Recipe Using Kraft Fresh Take Kits #FreshTake #shop

Recently while shopping at Walmart I noticed the Kraft Fresh Take kits in the cheese section.  We’ve used them in the past to change up our baked chicken or pork chops, but that day I had chimichangas on the brain.  It made me look at the packaging a little differently, wondering if I could use it to spice up our Mexican night. Continue reading »

Nov 092011

The weather is turning a little colder so we’re starting to make some heartier meals like soups/stews, chili, casseroles and crock pot meals.  And now that Baby C. can be partially entertained in her high chair for a few minutes if I pull her close to me in the kitchen, it’s giving me some extra time to try new things.  So tonight we tried an enchilada casserole recipe that a friend gave me a bit ago.

My friend found the recipe in an issue of  Taste of Home magazine and said that it had been voted #1 Casserole of 2010.  I did make a few minor changes to suit our tastes; you can definitely do the same.  And while I am sharing a photo of the final result, I will be honest: this is not a pretty, photos-well kind of dish.  It’s bubbly and gooey and cheesy, so please forgive the quality of the image.

Enchilada Casserole
Recipe type: Main
Cuisine: Mexican
Serves: 8
  • 1 lb ground beef
  • ½ tsp onion powder
  • 1 jar (16oz) salsa
  • 1 can (15oz) black beans, rinsed and drained
  • 1 sm. can corn, drained
  • ¼ C Italian dressing
  • ½ C sour cream
  • 2 T taco seasoning
  • ½ tsp. cumin
  • 4 8-inch flour tortillas
  • 2-4 C shredded Mexican cheese
  1. Preheat oven to 400.
  2. In a large skillet cook ground beef with the onion powder until no longer pink; drain.
  3. Stir in the salsa, black beans, dressing, taco seasoning, corn, sour cream and cumin.
  4. Spread ¼ of the meat mixture in the bottom of an 8×8 casserole dish. Sprinkle with ½ to 1 cup of cheese. Cover the cheese with 1 tortilla.
  5. Continue layering meat mixture, cheese and tortillas until you've used all the meat mixture. The last layer should be a heavy covering of cheese (so no tortilla on the top of the last layer of cheese).
  6. Spray aluminum foil with cooking spray and cover the casserole. Bake for 25 minutes or until it starts to get bubbly.
  7. Serve with extra shredded cheese, diced tomatoes, shredded lettuce, crushed Doritos, tortilla chips or other sides.

Enchilada Casserole Recipe

Mine turned out a bit more runny than I had expected.  Next time I will probably use a “chunky” salsa to reduce some of the liquid.  Also, I only used 2 tortillas because that’s what was listed in the recipe.  But I suggested 4 in my above ingredient list.  Hubby suggested that it could use more tortilla layers and also I think additional tortillas would give it extra stability and soak up a little extra liquid.

What is your favorite casserole recipe?