Monthly Archives: December 2017

Simple Taquito Casserole

If you’ve been hanging around my blog, you’ve probably noticed that I have a thing for Mexican food or Mexican inspired food. I just love the flavors, and the colors, and I really love how you can control how much heat is in your Mexican food. You can enjoy Mexican food from 4 alarm fire hot to mild. I’m a medium. I love lots of flavor, with just a bit of a kick.

Also, if you haven’t stopped to take a breather lately, it’s because you’re busy as all get out! A lot of folks are busy, you’re not alone. You’ve got holiday things to do, kids in sports, house cleaning to the best that time allows, dinner to prepare and lets not forget about that day job, right?! Oh, and are the In-Law’s coming? Now, I can help with at least two of those. For the In-Laws coming, I highly recommend one of two things, my Candy Cane Cocktail, or this Eggnog Mudslide over at Lemon Tree Dwelling. They are both incredibly delicious and will make the In-Laws thing a lot easier. 😂

The second thing I can help you with, is getting dinner on the table on these busy nights, of course! That’s what I’m here for folks! For me, this “recipe” is more of a hack than a real recipe. Whatever you want to call it, I call it Simple Taquito Casserole, and you won’t believe how incredibly easy this is!

I start off with a box of Spanish rice mix. My favorite is Zatarain’s, but use whatever your prefer. Prepare the rice mix as directed on the box using the diced tomatoes. You can do this way in advance if you wish. I do it a little earlier than I need it, just to give it time to cool down a bit. Then you’re gonna dump the rice into a large bowl along with some frozen corn, black beans, enchilada sauce, and some cheese. Mix it all up and then spread onto the bottom of a 13×9 baking dish.

Now take your box of frozen taquitos, beef or chicken, whatever you like, and place them in a single layer on top of the rice mixture.

Top the taquitos with the remaining enchilada sauce and bake in a 375 degree oven for about 35 minutes. Top with remaining cheese, and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through.

Serve it up with your favorite toppings, and enjoy!

 

Print Recipe
Simple Taquito Casserole Yum
Recipe by: Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Prepare spanish rice mix according to package directions using the diced tomatoes.
  2. Meanwhile, preheat oven to 375 degrees. Spray a 13x9 baking dish with cooking spray.
  3. In large bowl, stir the prepared Spanish rice, frozen corn, beans, enchilada sauce and 1 1/2 cups of the cheese until well blended. Spread onto the bottom of prepared baking dish.
  4. Top mixture with taquitos and remaining enchilada sauce and bake for 35 minutes. Top with remaining 1/2 cup cheese and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through. Serve with your favorite toppings.
Recipe Notes

Adapted from Pillsbury

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Easy Shepherd’s Pie

When I think of comfort food, one of the very first things that pop into my mind is Shepherd’s Pie. The first time I ever had this delicious meaty casserole, was in Gresham, Oregon when I attended the Portland Highland Games. It was so delicious, so flavorful, and lots of gravy under those mashed potatoes. I believe they made theirs with lamb, and therefore, probably better than my version. 😂 If you have the money to spend, and want to use lamb, you go right ahead, cause I would too!

For my version of Shepherd’s pie, I wanted to make it budget friendly, and very very simple without losing delicious flavor.  So what I came up with, was to use ground beef, frozen vegetables, jarred gravy, and leftover mashed potatoes. Whenever I make mashed potatoes, I always make A TON. Seriously. Could feed an army! So I always have leftover mashed potatoes, and this Shepherd’s Pie, is exactly why I do that. Sprinkling paprika on the top of the potatoes just gives it a very pretty color. As far as veggies go, you can use whatever veggies you fancy. I used to make this with a frozen mix (peas, carrots, green beans, corn) but my husband hates peas and he hates corn. So now, if he’s home for dinner, I use just green beans and carrots. Use what you and your family like best.

This makes a lot of servings. I’m guessing about 10-12 maybe. It makes a whole 13×9 dish. If you want, you can bake half of the recipe in a 2-quart dish, and put the other half of the meat mixture into a freezer friendly container and freeze until ready to use. Once you’re ready, just defrost the meat mixture in the refrigerator overnight, then once thawed, transfer to a 2-quart baking dish, top with mashed potatoes, butter and paprika and bake as directed.

Delicious and filling all on it’s own, or if you wish you could serve this with a crisp green salad for an easy weeknight dinner.

Print Recipe
Easy Shepherd's Pie Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink and onion is tender; drain any fat.
  3. Add gravy, vegetables and seasoning to meat and stir to combine.
  4. Spoon into a 13x9 baking dish and top with mashed potatoes. Drizzle butter over the top and sprinkle with paprika.
  5. Bake uncovered for 30-35 minutes or until heated through and bubbly.
Recipe Notes

*Feel free to use any veggies you and your family prefer.

**In place of Montreal Steak Seasoning, I have used salt, pepper and garlic powder to taste and it's great that way too!

To cut this recipe in half, prepare as directed, except place half of the meat mixture into a 2-quart casserole dish. Top with potatoes, butter and paprika and bake as directed. Place the other half of the beef mixture into a freezer container and freeze. When ready to use, thaw in the refrigerator overnight. Once thawed, pour into a 2-quart casserole, top with potatoes, butter and paprika, and bake as directed.

Adapted from Taste of Home

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