Here's another easy (kid friendly!) weeknight dinner from AllRecipes.com
Very yummy, but with all due respect, it needs a little more flair. The pictures you see here reflect the original recipe, but I will make some suggestions along the way that I wish I had thought of earlier. So with all my extra input, this post has taken on a "choose your own ending" kind of feel, but part of the fun in cooking is experimenting!
Here's what you'll need:
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| Not pictured: Ground beef (which was already in the pan by the time I remembered to get my camera) Veggies, Rotel, Garnishes |
Ingredients:
1 lb ground beef *OR* 3/4 lb cubed skinless, boneless chicken breast
1/2 package taco seasoning mix
1 (15 oz) can of black beans (rinsed and drained)
1 (8.75 oz) can of sweet corn (drained)
1 can of Rotel *OR* use chopped bell peppers & onions
1/4 cup salsa
water as needed
1 cup shredded Mexican-blend cheese
1.5 cups crushed plain tortilla chips
Suggestion: can of refried beans & a little guacamole would go a long way!!
Pick one for garnish: fresh cilantro, chopped green onions, or sliced jalapenos.
Yield: about 5 servings.
*Note: The original recipe actually uses chicken, but I had a prego-brain moment this afternoon and pulled ground beef to thaw instead of chicken. Thankfully, it's an easy substitute!
1/2 package taco seasoning mix
1 (15 oz) can of black beans (rinsed and drained)
1 (8.75 oz) can of sweet corn (drained)
1 can of Rotel *OR* use chopped bell peppers & onions
1/4 cup salsa
water as needed
1 cup shredded Mexican-blend cheese
1.5 cups crushed plain tortilla chips
Suggestion: can of refried beans & a little guacamole would go a long way!!
Pick one for garnish: fresh cilantro, chopped green onions, or sliced jalapenos.
Yield: about 5 servings.
*Note: The original recipe actually uses chicken, but I had a prego-brain moment this afternoon and pulled ground beef to thaw instead of chicken. Thankfully, it's an easy substitute!
Here's what to do:
Preheat oven to 350*F.
Preheat oven to 350*F.
In a large skillet over medium heat, brown your ground beef. Or, if you are using chicken, saute the chicken in about 2 Tbsp extra virgin olive oil until cooked through and no longer pink inside. Then, if you are using chopped veggies, toss those in the skillet and saute until tender (probably about 2 mins).
Add your taco seasoning, beans, corn, salsa, and about 1/2 cup of water to keep it from drying out. You could also add that can of Rotel here (not part of original recipe) and probably skip the water - there will be enough liquid in the Rotel can.
Cover skillet & simmer over med-low heat for 10 minutes.
(It's hot. To avoid turning on your oven too early and turning your kitchen into a personal sauna, you could wait to start preheating until this point! If you live in the firepit that is the Midwest USA right now, this would be a smart thing to do!)
Add your taco seasoning, beans, corn, salsa, and about 1/2 cup of water to keep it from drying out. You could also add that can of Rotel here (not part of original recipe) and probably skip the water - there will be enough liquid in the Rotel can.
Cover skillet & simmer over med-low heat for 10 minutes.
(It's hot. To avoid turning on your oven too early and turning your kitchen into a personal sauna, you could wait to start preheating until this point! If you live in the firepit that is the Midwest USA right now, this would be a smart thing to do!)
Transfer the ground beef (or chicken) mixture to a 9x13 baking dish.
At this point, I might have added a layer of refried beans. Yeah, it's a lot of beans, but it would add an extra flavor to the recipe. And the fiber is good for you. :-)
Top with 1/2 cup of cheese & crushed tortilla chips.
I actually ended up using about 2 cups of the crushed chips, which seemed to cover it a bit better. I also recommend putting the cheese under the chips - my chips got a little soggy & stale-tasting under all the melting cheese!
If you are using green onions as a garnish, sprinkle them on top now.
Bake in the preheated oven for 15 minutes. Then top with another 1/2 cup of cheese and bake about 2-3 minutes longer until it is melted and bubbly.
To make it look pretty, add a sprinkle of fresh cilantro, or for the brave ones, sliced jalapenos.
Serve with salsa, guacamole, and sour cream as condiments.
Enjoy!!
At this point, I might have added a layer of refried beans. Yeah, it's a lot of beans, but it would add an extra flavor to the recipe. And the fiber is good for you. :-)
Top with 1/2 cup of cheese & crushed tortilla chips.
I actually ended up using about 2 cups of the crushed chips, which seemed to cover it a bit better. I also recommend putting the cheese under the chips - my chips got a little soggy & stale-tasting under all the melting cheese!
If you are using green onions as a garnish, sprinkle them on top now.
Bake in the preheated oven for 15 minutes. Then top with another 1/2 cup of cheese and bake about 2-3 minutes longer until it is melted and bubbly.
To make it look pretty, add a sprinkle of fresh cilantro, or for the brave ones, sliced jalapenos.
Serve with salsa, guacamole, and sour cream as condiments.
Enjoy!!
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