Casserole
Walking taco’s have been around for a long time but somehow I have not posted any of the many choices to make them. This recipe I made into a casserole but the original walking taco’s were made in individual chip bags using Fritos, Doritos or tortilla chips. You slightly crush the chips up and add your cooked taco meat, cheese and your favorite toppings and dig in! Easy and portable, the kids always love these!
I made this into an 8×8 casserole dish and to show you how versatile this dish is, all I had on hand was the BBQ frito chips so I used those and let everyone add whatever toppings they liked. The picture does not do the dinner justice , trust me it was very good!
INGREDIENTS
1 pound ground beef
1 cup of diced onion (I used half of a large onion)
3 ounces cream cheese
1 packet taco seasoning-I used gluten free
1 can diced green chilis, I used mild
2-3 cups lightly crushed corn chips, Doritos or tortilla chips
1 cup shredded cheese, Mexican blend or Monterey Jack
1 Roma tomato, chopped-for serving
Shredded lettuce-for serving
Salsa-for serving
Sour cream-for serving
DIRECTIONS
Pre heat oven to 350 degrees. Spray an 8×8 casserole dish with non stick spray and set aside.
In a large skillet over medium high heat add the ground beef and cook crumbling it as it browns. Drain the fat from the pan and add the onions and the seasoning packet following the directions on the back. Once the beef is cooked through add the diced green chili sand cream cheese to the skillet and sauté til the cream cheese mixture is incorporated and combined in the beef mixture. Pour this mixture into your prepared pan and top with crushed chips and cheese.
Bake for 15 minutes, remove from oven and serve with diced tomato, salsa, shredded lettuce and sour cream if desired.
Enjoy!
Anne
Today’s recipe is a great way and faster way to have all the flavors of lasagna without all the fuss. This dish is rich and full of flavor, I used a local ravioli company “Terra Cotta Pasta” if that’s not available use any of your favorite frozen cheese ravioli. This is also a great dish to share! I served this with a salad and garlic bread.
INGREDIENTS
1 pound “hot” Jimmy dean Sausage or 1 pound Italian sausage
28 ounce jar of spaghetti sauce. I used Rao’s brand
1 cup ricotta cheese
1 (8 Oz.) package cream cheese, softened or whipped cream cheese works too!
1/4 cup light sour cream
1/3 cup grated Parmesan cheese
25 ounce package frozen cheese ravioli
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
DIRECTIONS
Pre heat oven to 350 degrees. Spray 9×13 inch casserole dish with non stick spray and set aside.
In a large skillet brown the sausage breaking it to crumbles while it cooks, drain the fat from the pan and stir in the spaghetti sauce, heat through the. Set aside.
In a large bowl mix the ricotta cheese, cream cheese, sour cream and Parmesan cheese. Add the frozen ravioli and mix well coating the ravioli. Add the ravioli mixture to the prepared casserole dish spreading the ravioli across the bottom of the dish.
Pour the meat sauce all over the ravioli and top with the remaking cheese.
Bake uncovered for 45 minutes. Allow to cool for just a couple minutes and serve warm.
Enjoy!
I have been making this dish for many years. It’s not only my families favorite but a favorite of so many friends and family that have tried it including one of our good friends that Jim used to work with in fact every time Jim runs into him he mentions the dish. Well, jim ran into him recently so I decided to make him some! Jim was thrilled as he got some too as I split it into two dishes…… hence the aluminum container! I made a garden salad to go and one for us as well! This dish does not photograph well but it certainly tastes great!
NOTE-I usually roast the garlic the day before
INGREDIENTS
2 whole garlic heads
2 teaspoon olive oil
1 pound Jimmy Dean “Hot” sausage
2 Tablespoons butter
1/3 cup all purpose flour
6 cups milk, I used whole milk but 1% also works
1 cup fresh Parmesan, grated
2/3 cup gruyere cheese, grated
1/2 teaspoon salt
Pinch of pepper
1/2 teaspoon nutmeg
1 pound pasta-penne or spiral, cooked to Al Dante
DIRECTIONS
Pre heat oven to 350 degrees.
Cut the top of the garlic heads off exposing the garlic cloves. Wrap each garlic head separately in foil leaving the top exposed. Drizzle with a teaspoon of olive oil over each one. Bake for 1 hour. Remove from oven and let cool. Once cooled squeeze the garlic pulp out and discard skins. Set aside until ready to use. If doing this the day before store in the fridge.
Increase oven to 400 degrees.
Brown sausage in a large pot (I use a pot for this as later in the recipe everything gets added into the pot.) over medium heat until browned, stirring and crumbling as it cooks. Remove sausage from pot and set aside.
Melt butter in the same pot you used for the sausage over medium heat, add the flour to the melted butter and stir with a whisk. Gradually add the milk and cook until thickened about ten minutes. Add the roasted garlic, cheeses, salt, pepper and nutmeg. Once everything is well combined remove from heat and add the cooked pasta into the sauce along with the sausage, mix well until combined.
Spoon pasta mixture into a prepared 9×13 inch baking dish. Bake 400 degrees for 15 minutes. The sauce will thicken a little more during this cooking time. When heated through remove from heat and serve warm.
Enjoy!
Robby has been loving chicken and rice lately, Jim and I are looking for something a little different and this dish hit the spot for ALL of us! After one bite Jim declared he could eat this everyday. That says a lot. I made this in a 9×9 dish but next time will double the recipe and make it in a 9×13 dish. I will also be adding in a can of black beans next time. Corn would also be a terrific addition but sadly Robby cannot have ANY corn what so ever so I’ll add that ingredient as an option for you! I used a spicy mango habanero salsa but any salsa will work, if you use a salsa that is not spicy but you want to add a kick feel free to add some sliced fresh jalapeño rings to the meat and onion mixture.
INGREDIENTS
1 pound ground beef (can use ground Turkey or ground Chicken)
1/2 cup diced onion
1 packet taco seasoning (I used gluten free)
1/2 cup of your favorite salsa
2 cups cooked white rice
1-2 cups Mexican cheese (how ever much you like)
1/4 cup water
1 can of black beans -optional
1 can of drained corn-optional
1 sliced jalapeño-optional
DIRECTIONS
Pre heat oven to 350 degrees.
Brown ground beef in a pan breaking up the beef as it cooks. add the chopped onion and jalapeño if using. When cooked through drain the grease and add the taco seasoning and water.
In a large bowl add the cooked rice, salsa, half of the cheese , corn and black beans if you are adding them. Mix well. When the ground beef is cooked through add the ground beef to the rice mixture and mix again.
Add the mixture into a greased 9×9 baking dish, top with the remaining cheese and bake for 15 minutes.
Remove from the oven and serve warm with a salad!
Enjoy!
I came across this recipe on Pinterest and knew I wanted to make it as it is gluten-free and Robby would be able to it enjoy it. Although this is a breakfast dish we had it for dinner as it is definitely hearty enough to fill you up. This would be a great start to Christmas morning especially if you are cooking for a crowd as this makes a full 9 x 13 dish.
This can also be cut in half and made in an 8×8 pan.
INGREDIENTS
2 pounds Jimmy Dean hot sausage
1 bag (30 – 32 ounce) bag of shredded hash browns
pinch of salt
pinch of pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 eggs
2 cups milk or non-dairy milk
In a large non-stick skillet, cook the sausage until no longer pink crumbling as it cooks. Drain fat and set aside. Add hash browns into a 9 x 13-inch casserole dish that you have sprayed with a non-stick spray. Pushing the hash browns down slightly. Turn your oven to broil and place the potatoes in the oven with the door slightly ajar. Keep an eye on the potatoes as you just want the top of the hash browns to get lightly browned. Once browned, remove from the oven and turn the oven to 350 degrees. Top the hash browns with the sausage crumbles and both of the cheeses. In a medium bowl whisk together the eggs, salt, pepper, and garlic powder. Add the milk and whisk again. Pour over the sausage and hash browns. If you are making this the night before you can cover and refrigerate at this point. Bake uncovered for 35-40 minutes or until warmed all the way through.
Enjoy!
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