Tag: green onions

Taco Casserole

A family friendly easy baked taco casserole that has great spiciness just in time for Cinco de Mayo. Think of it a Mexican comfort food.

My version is somewhat inspired by Taco Pasta Bake at Valerie’s Kitchen along with several others. As usual, I had some changes but mostly for personal preference.

Rating

A nice solid 4.

Notes: You need a tomato base of some type. I used Rotel but 3-4 cups of salsa or diced tomatoes and some sauce with green chilies would do also.

Preheat the oven to 350.

Cook 2 cups of pasta of your choice to the minimum recommended time.

While cooking the paste, work on the taco meat. Start with chopping a small onion.

Over medium high heat add 1 t oil to a nonstick pan. Add the onion and
cook for a couple of minutes until clearing.

Add 1 pound of ground beef and continue over medium high heat, breaking
the meat apart and cook until browned. About 4-5 minutes.

. Drain the
fat.

Drain and rinse on 14 oz can of black beans.

Clean and slice 2-3 green onions. Also crush 1 1/2 cups of tortilla chips to make about 3/4 cup of small bits.

Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add 1/2 t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.

Remove from heat. Add 1 1/4 cup shredded cheese.

Transfer to a large oven safe baking dish.

Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.

Bake until browned. About 25 minutes.

Taco Casserole

by DrDan at 101 Cooking for Two April-28-2013

A family friendly easy baked taco casserole that has great spiciness just in time for Cinco de Mayo. Think of it a Mexican comfort food.

Ingredients

1 pound ground beef
1 small onion chopped
3 T taco seasoning – home made preferred
2 cups pasta
2 – 3 green onions cleaned and sliced
1 – 14oz can black beans drained and rinsed
2 – 10 oz cans Rotel
2 cups mexican shredded cheese
1 1/2 cup tortilla chips crushed

Instructions

1) Preheat the oven to 350. Cook 2 cups of pasta of your choice to the minimum recommended time.2) While cooking the paste, work on the taco meat. Start with chopping a small onion. Over medium high heat add 1 t oil to a nonstick pan. Add the onion and cook for a couple of minutes until clearing. 3) Add 1 pound of ground beef and continue over medium high heat, breaking the meat apart and cook until browned. About 4-5 minutes. Drain the fat.4) Drain and rinse on 14 oz can of black beans. Clean and slice 2-3 green onions. Also crush 1 1/2 cups of tortilla chips to make about 3/4 cup of small bits.5) Add the drained black beans, two 10 oz cans of Rotel, and 1/2 cup water. Add 3 T of my homemade taco mix. You can use a package here instead but add 1/2 t garlic powder and use the other recommended components from the package. Mix well and simmer for a few minutes.6) Remove from heat. Add 1 1/4 cup shredded cheese. Transfer to a large oven safe baking dish. 7) Top with the green onion, then the remaining 3/4 cup cheese and crushed chips. Mix the together a little.8) Bake until browned. About 25 minutes.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 6 servings

Updated

April 28 2013

Dan Mikesell

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CREAMY BALSAMIC CHICKEN SALAD

I’m always looking for new ways to use balsamic dressing since our family all loves the flavor. This salad was so easy and we all enjoyed it, which was a bonus!

I used Creamy Balsamic dressing because that’s what I had on hand, but any type of balsamic will do!

Creamy Balsamic Chicken Salad
Adapted from a recipe at Kraft.com
Serves 4

1/4 cup sour cream
1/4 cup Balsamic Vinaigrette Dressing
2-1/2 cups chopped cooked chicken breasts
1 cup sliced fresh red grapes
1 celery stalk, sliced
4 green onions, chopped {I used 1/2 tsp onion powder since I was all out!}
4 cups baby spinach leaves
1/4 cup crumbled feta cheese

Mix mayo and dressing in medium bowl.

Add chicken, grapes, celery and onions; mix lightly.

Spread 1 cup spinach leaves on each plate. Top with chicken salad and feta cheese.

ENJOY!

Old Fashion Cheesy Potato Casserole

Super delicious cheese potato casserole. This is the recipe everyone must have. It is that good. Ultra tasty. Everyday simple but company good. A great side dish for BBQ, ham or almost anything else.

This has been a standard on holiday table for 35 plus years. It is oh so simple and it gets lots of everyday use also. Just boil some potatoes. Shred. Mix with sour cream, cheddar cheese, chopped green onion, salt and pepper. Bake. Sometimes the simple ones are the best.

Rating:

My wife has declared this as part of her absolute favorite meal. Combined with my Easiest Oven Baked Kansas City BBQ Beef Brisket and you have her in haven….

Wifo Heaven

Notes: this is another old family recipe that was to be one of the first posted on the blog but somehow it just didn’t make it. I did do a cauliflower variation ( Cheesy Cauliflower Casserole ). I always make this as written which is a cooking for leftovers which are oh so good. An easy recipe to cut in half from the current version (but why would you do that?)

In a large pot, add enough water to cover the potatoes and bring to boil over high heat.

Scrub 6 medium potatoes. I always use Russet but others should do. Poke each potato a few times with a fork. This will help them not “explode” in the pot. They may still split some but not as bad.

Add potatoes to the boiling water. Turn the heat down to low medium so you don’t boil all the water off and cover. Cook until fork tender. That is when you can stick them with a large
fork and it will go all the way through. About 40 minutes. Time may vary
some due to the potatoes.

Remove from the water and place in refrigerator to cool for a couple of hours.

Peal the potatoes. After they have cooled, the skin comes off easily with scrapping.

Shred the potatoes. Here I’m hand shredding but a food processor would be fine. I’m too lazy to get it out and clean it.

Clean and slice 6 green onions.

To the potatoes add 2 cups sour cream, 2 cup sharp cheddar cheese shredded, 1 t salt, 1/2 t pepper and the green onions.

Mix well. Spray a larger baking pan with PAM and add the mixture.

Smooth top. At this point you can cook or cover and refrigerate for a day before cooking.

Preheat oven to 350 convection (375 conventional). Bake until golden brown. 35-40 minutes. A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.

Have at it…

Old Fashion Cheesy Potato Casserole
By Dan Mikesell

October 5, 2013

Super delicious cheese potato casserole. This is the recipe everyone must have. It is that good. Ultra tasty. Everyday simple but company good. A great side dish for BBQ, ham or almost anything else.

Ingredients

6 Medium potatoes
2 cups sour cream
6 green onions
2 cups sharp cheddar cheese
1 t salt
1/2 t pepper

Instructions

In a large pot, add enough water to cover the potatoes and bring to boil over high heat.
Scrub 6 medium potatoes. I always use Russet but others should do. Poke each potato a few times with a fork. This will help them not “explode” in the pot. They may still split some but not as bad.
Add potatoes to the boiling water. Turn the heat down to low medium so you don’t boil all the water off and cover.
Cook until fork tender. That is when you can stick them with a large fork and it will go all the way through. About 40 minutes. Time may vary some due to the potatoes.
Remove from the water and place in refrigerator to cool for a couple of hours.
Peal the potatoes. After they have cooled, the skin comes off easily with scrapping.
Shred the potatoes. Here I’m hand shredding but a food processor would be fine. I’m too lazy to get it out and clean it.
Clean and slice 6 green onions.
To the potatoes add 2 cups sour cream, 2 cup sharp cheddar cheese shredded, 1 t salt, 1/2 t pepper and the green onions.
Mix well. Spray a larger baking pan with PAM and add the mixture.
Smooth top. At this point you can cook or cover and refrigerate for a day before cooking.
Preheat oven to 350 convection (375 conventional). Bake until golden brown. 35-40 minutes. A little more if cold from the refrigerator or a little less if a half recipe or a thinner pan.

Yield: 8 servings
Prep Time: 3 hours including cooling
Cooking Time: 40 minutes
Total Time: 3 hours and 40 minutes

Updated
October 5 2013
Dan Mikesell