Thursday, June 30, 2011
Thursday, June 23, 2011
Saturday, June 4, 2011
So, without further ado...
Kenn's Tasty Tex Mex Casserole Bake
1 Lb. Ground Beef
1/3 Yellow Onion (Diced)
1 Packet McCormick Enchilada Sauce Mix
2 Cups Salsa
1 Can Black Beans (Drained)
1 Can Rotel's Tomatoes and Green Chilis
1 8 oz. Can of Tomato Sauce
1 Box Rice A Roni Spanish Rice
1 Can Diced Tomatoes
2 Tbsp. Butter or Margerine
1 Can Sliced Black Olives
1 Bunch Green Onions (Diced)
1 Medium Sized Bag of Nacho Cheese Doritos (crushed)
1 10 oz. Bag of Shredded Mexican Cheese Blend
Prep Time: 30 Minutes
Cook Time: 30 Minutes
In a large skillet, brown the ground beef with 1/3 of a diced yellow onion. Drain and return to skillet. Add McCormick Enchilada Sauce Mix, Salsa, can of Rotel's, tomato sauce and can of black beans. Heat through, stirring occasionally, and set aside to simmer.
While first mixture is heating through and simmering, in separate pan, make Rice A Roni mix as directed (requires the butter and the can of diced tomatoes). When finished, add the diced green onions and the sliced black olives to the Rice A Roni mix.
Pre-Heat oven to 300 degrees.
Cover the bottom of a large glass baking dish with a thin layer of crushed Doritos. Pour in and spread the enchilada/beef/bean/salsa mixture over the crushed Doritos evenly. Add a thin layer of shredded cheese on top.
Pour in and spread the Rice A Roni mixture evenly over the cheese layer. Top Rice A Roni layer with the remaining shredded cheese.
Cover with tinfoil and bake at 300 degrees for 30 minutes until cheese is melted and dish is heated through.
Serves 6 hungry souls (My wife and I got 3 meals for two out of it)!
NOTES: You can adjust the spiciness by using Hot, Medium or Mild salsa and Hot, Medium or Mild Rotel's. This first attempt wasn't as spicy as I'd like, so next time I'm going to go with "Hot" everything and maybe add some hot sauce to it as well. I may also add steamed southwest fiesta corn next time as well.