Chili-Cheeseburger & Fries Casserole

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This recipe is basically a cross between cheeseburger soup and the infamous tater tot casseroles.  In fact, I had intended on topping this casserole with tater tots but unfortunately I only had about 1/3 of the bag in the freezer.  My kids love tater tots and it’s hard to keep them in the house.  I had a whole bag of Trader Joe’s garlic fries, though, so I used those as the topping.  There are times when I just use this recipe as a Chili-Cheeseburger Soup.  One thing I love about that is I can have supper on the table in 20 to 25 minutes.  When we eat it that way, the family likes to scoop it out with Fritos or Tortilla Chips.  Another way to serve this is as a ‘gravy’ over cooked, crispy French Fries.  It’s just so, so good any way you want to serve this!  Oh – this also works great using Chorizo.  Sometimes I use 1/2 Chorizo and 1/2 Hamburger.  It really boosts the flavor!

Last night, though, I had extra time before the family made it home so I whipped it up in a casserole form.  I wish I had gotten a photo of the casserole as soon as it came out of the oven.  Unfortunately, the family dug right into it so there wasn’t time.  In the bowl, this casserole ain’t pretty.  I admit that.  It’s very tasty though.  I love to top mine with French’s mustard and Heinz Catsup.  Toss on some diced onions and chopped tomatoes and you really have a chili-cheeseburger in your bowl!

Now – this is not a ‘healthy’ recipe by any stretch of the imagination.  It is comfort food.  Given the very cold temperatures and SNOW (can you believe we have snow on the ground in Seattle?  Geez Louise!!), I really, really wanted comfort food last night.  This totally fit the bill.

Chili-Cheeseburger and Fries Casserole

• 2 pounds hamburger
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 onion, diced
• 1 envelope Hidden Valley Ranch Dressing mix
• 1 can of Ro-Tel
• 1 can of Bush’s Chili Beans
• 1 can of Pinto beans, drained and rinsed
• 1 brick Velveeta Cheese
• 1 bag French Fries or Tater Tots

In a large Dutch oven, brown the hamburger with the onion seasoning the meat with Worcestershire, garlic and onion powders.  Add salt and pepper to taste.  Once the meat is browned, drain off the grease and return to the pan.

Preheat the oven to 375.  (If you plan on using this as a gravy over French fries, preheat the oven before you start browning the meat.  Cook your French fries to package directions.  We actually cook ours until they are well done and crispy.)

To the browned meat, stir in the Hidden Valley Ranch Dressing mix.  Pour in the chili beans, drained & rinsed pinto beans, and the Ro-Tel.  Cut the Velveeta into chunks and add it to the meat and bean mixture stirring it to melt it.  (If you plan on using this as a soup, you may want to thin this out with some chicken or beef broth.)  Taste for seasonings and adjust.  (Typically, I add Worcestershire and a little bit of chili powder and cumin unless I’m using Chorizo.)

Lightly spray a 9×13 casserole dish with non-stick cooking spray.  Once the cheese is completely melted, pour the mixture into the 9×13 pan.  Don’t worry if this seems a little loose as you pour it in the casserole.  It thickens up in the oven.

Top with French Fries or Tater tots in a single row.  You want them to brown so don’t stack them up on there.

Bake at 375 for 70 to 80 minutes.  Let sit for 10 minutes before serving.  Top each serving with mustard, catsup, diced onion, chopped tomatoes, and shredded lettuce.  Yum!!

Mexican Cornbread Casserole

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There are nights when I just want to slap dinner together and have it be terrific.  Tonight is one of those nights!  For most of the day we had sunshine and blue skies with a temperature of about 60 degrees.  Fabulous!

Well, by the time I was driving home from work, the rain was moving in and in full swing by the time I finished my 15 minute commute home.  I thought about just serving leftovers but I wasn’t really in the mood for those.  So, I put on my thinking cap as I browsed the pantry and the frig.  Dangerous, right?!

Here’s the basic premise:  cornbread mix, leftover taco meat, salsa, and other stuff mixed together and dumped into a greased 9×13 pan.  It smelled divine while cooking and tasted great too!  Garnish like you would a taco – yum! 

Easy-Peasy-Mexi-Dinner.  Yeah – not as good as Guy Fieri’s ‘winner, winner chicken dinner’!  =D  But it sure is an easy, delicious meal!!!

Mexican Cornbread Casserole

• 1 pouch Marie Callendar’s Cornbread Mix
• 1 small can of mild diced green chilies
• 1 small can of minced black olives
• 2 C shredded cheddar cheese
• 1 C water
• 1 C Pace mild picante sauce
• 3 C leftover taco meat or chopped cooked chicken
• Garnishes
• Chopped tomatoes
• Chopped onions
• Shredded Cheddar
• Sour Cream, Guacamole, Salsa, etc.

Preheat oven to 375.  Spray a 9×13 pan with non-stick cooking spray and set aside.

In a large mixing bowl combine the cornbread mix, water, and picante sauce until well mixed.  Add the chilies, black olives, and cheese mixing well.  If the mixture is too thick, use salsa or water to make it less dense.  Taste for seasonings and adjust.  (I added some garlic powder – can’t help it—I love that garlic flavor!)

Bake at 375 for 35 to 45 minutes.  Garnish like you would Tacos or my Gonzo Pie!

Chorizo Casserole

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I serve this casserole for breakfast, lunch, and supper.  Sometimes I use whatever I have on hand – hot breakfast sausage, hot Italian sausage, or chorizo.  I think this is a common recipe although it’s only one of a few that I have that uses Bisquick versus bread you tear up.  I like the way this comes together.

I use whatever veggies I have on hand.  I rarely put mushrooms in it since Monk and I are the only fans of them in the family.  I also use whatever cheese I have on hand and even use a mix of them because I really like the various flavors combined like that.  I like to use cilantro in this but it works with basil and flat leaf parsley as well. 

I like to double-down with the onions.  I’ll use both yellow onion and green onion with this.  And I love to garnish with fresh snipped chives if I have any on hand.  I’m a huge fan of onion.  My family is much less enamored than I.

I sometimes lay out taco toppings for this:  chopped lettuce, tomatoes, onions, shredded cheese, salsa, etc. and we actually put a little salad of sorts on top of it.  Yum!!

This reheats well in the microwave.  You can also freeze pieces for times when you want a delicious breakfast in a hurry.  I just thaw the pieces out in the frig overnight and then microwave for a few minutes.

Chorizo Casserole

• 1 lb choizo, if in casings, remove the meat
• 1 can black beans, drained and rinsed
• 1 C frozen OreIda chopped onions
• 1 bunch green onions, thinly sliced
• 2 small cans chopped green chilies
• 1 small can chopped black olives
• 2 cans Ro-Tel Tomatoes
• 4 C sharp cheddar cheese, reserve 1 C
• 1 1/4 C Bisquick
• 1 C milk
• 1 tsp salt
• 10 eggs
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Cholula hot sauce

Preheat the oven to 375.  Spray a 9×13 pan with non-stick cooking spray.

In a medium skillet, brown the chorizo over medium high heat.  Add the chopped onions, green chilies, black olives, Ro-Tel tomatoes,  and black beans.  Cook until onions are getting translucent and the mixture has heated through.

Pour the meat and bean mixture into the prepared 9×13 pan.  Sprinkle the cheese over the mixture.

Whisk together milk, eggs, Worcestershire sauce, hot sauce, Bisquick and salt.  Pour over the cheese covered meat and bean mixture.

Bake at 375 for 40 to 45 minutes.  The casserole should be set similar to a corn pudding and the top should be golden brown.  Sprinkle the last cup of cheese over it and let it melt in the hot oven.

Let set for 10 minutes before cutting and serving.

Chicken or Black Bean Barley Casserole

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This is a dish that cooks in your oven for an hour.  I like to throw everything in a Dutch oven and have a one-dish meal.  I love the clean-up on that too!  Typically, this is the whole supper.  On occasion, I’ll garlic bread.

Monk has been known to wrap this up in a tortilla, top with Cholula and cheese, and eat it that way.  For me,  I like it in a bowl topped with hot sauce and cheese!  Sometimes I cut the chicken up into bite-sized pieces and let it cook in the pot without browning it.  I don’t mind poached chicken but if you do feel free to brown up the chicken first.

The black beans are totally optional.  Even if I’m not using chicken, though, I use the beans.  Sometimes I don’t make this with chicken and use a vegetable broth.  If you prefer salsa or picante sauce to the Ro-Tel tomatoes feel free to use a cup or two instead of the Ro-Tel.

Chicken or Black Bean Barley Casserole

• 1/2 lb turkey bacon, chopped, fried crisp
• 1 package chicken tenders, cut into bite-sized pieces
• Omit if making this a vegetarian meal
• 1/2 bag frozen OreIda chopped onions
• 1 C frozen bell peppers, rough chopped
• 1 can Ro-Tel tomatoes
• 2 cloves garlic, pressed or grated
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 1 C barley
• 3 C chicken broth
• Use vegetable broth if making this a vegetarian meal

Preheat oven to 350.

Fry chopped bacon in a large Dutch oven that has a lid.  Remove the bacon and drain on paper towels.

Add the barley, onion, garlic, and bell peppers and cook for 8 to 10 minutes or until veggies are looking a little toasty.  Add the Ro-Tel, black beans, chicken broth, cumin and chili powder stirring to well combine.  Taste for seasonings and adjust as needed.

Cover the Dutch oven and bake for an hour at 350.  I usually stir at 30 minutes to make sure nothing is sticking to the bottom and again before serving.

Yellow Squash & Rice

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I love this side dish.  I will sometimes add 3 C cooked, diced chicken and turn this into a main course.  Feel free to use zucchini if you have that on hand or a combination of yellow squash and zucchini.  I prefer yellow squash so I use that most of the time.  If I feel like a more colorful side dish, I will either include baby spinach or swap out some of the yellow squash for a zucchini or two.

This side dish works with any main course in my book – from beef, lamb, or pork to chicken or fish.  We love this creamy side dish with it.  We especially love this alongside some grilled steaks!

Yellow Squash & Rice

• 3 lbs yellow squash, thinly sliced
• (about 8 C), or whatever mixture of squash you like
• 1 small onion, chopped
• 2 cloves garlic, grated or pressed
• 2 Tbsp butter
• 1/2 C chicken broth
• 2 pouches Uncle Ben’s 90-second microwaveable rice, cooked
• 2 eggs, beaten
• 1 C Fage Fat-Free Greek Yogurt
• 2 C shredded sharp cheddar cheese
• 1/2 C grated parmesan cheese
• 1/2 C Progresso Parmesan Italian-flavored breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• Topping
• 1/2 C grated parmesan cheese
• Sprinkle smoked paprika across the top

Preheat oven to 375.  Spray a 9×13 pan with non-stick cooking spray. 

Cook the rice in the microwave and dump the cooked rice into a large mixing bowl.  Thinly slice the yellow squash and chop the onion.  Heat a medium Dutch oven over medium heat and melt butter.

Once hot, add the squash, onion, and garlic sautéing for 10 minutes or so.  Add the chicken broth, cover the Dutch oven and bring it to a boil.  Reduce heat and cook for 10 to 15  minutes or until the veggies are tender.  Drain the veggies and partially mash them with a potato masher.  Pour into the mixing bowl with the rice.

Add the cheeses, breadcrumbs, yogurt, beaten eggs, salt, pepper, and smoked paprika.  Stir gently to mix.  Pour the veggie and rice mixture into the prepared 9×13 pan.  Top it with 1/2 C grated parmesan cheese (more or less) sprinkled across the top and top that with smoked paprika sprinkled across the top.

Bake at 375 for 30 to 35 minutes or until the casserole is bubbly and the top is turning golden.  If needed, after baking, broil for 1 to 2 minutes under the broiler to get the browning level your family enjoys.

Taco Rice Bake

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If I don’t make Gonzo Pie with my taco meat leftovers, I’ll make this Taco Rice Bake.  This is a great way to use up leftover taco fixings and I love how quick and easy it gets pulled together.

I love the Uncle Ben 90-second rice pouches for recipes like this.  They are just brilliant in any context.  Sure, when you look at the cost perspective, it’s certainly cheaper to make the rice yourself; however, when you want to take a semi-homemade perspective you just can’t beat these pouches in my book.

If you don’t have leftover taco meat, you can brown hamburger as if you were making tacos and then move forward with the recipe.

Taco Rice Bake

• Leftover taco meat
• 1 can black beans, drained and rinsed
• 1 can diced green chilies
• 1 can diced black olives
• 1 jar Ortega or Taco Bell Taco sauce
• 2 pouches Uncle Ben’s 90-second rice pouch (we use brown rice)
• 2 8 oz bricks cream cheese, softened
• 2 C Fage Fat Free Greek yogurt (or sour cream)
• 2 C shredded Sharp Cheddar cheese, divided
• Garnish – whatever taco toppings you have left – tomatoes, lettuce, etc.

Preheat oven to 375.  Spray a 9×13 pan with non-stick cooking spray.

Cook rice according to package directions.  Spread in the bottom of the 9×13 pan.  In a medium mixing bowl, whip together cream cheese and yogurt or sour cream.  You want this mixture to be creamy enough to pour and spread over rice.  Pour/spread it over the rice.  Sprinkle 1 C shredded sharp cheddar cheese over the yogurt/sour cream mixture.

In a large mixing bowl, stir together taco meat, black beans, taco sauce, green chilies, and black olives.  Pour over the layers in the 9×13 pan and spread evenly.  Top with remaining cup of cheese.

Bake at 375 for 30 to 40 minutes – or until it’s completely heated through.  Garnish each serving with your leftover taco fixings – chopped tomatoes, shredded lettuce, etc.

Penne Zucchini Casserole

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This is a very versatile recipe which can easily be a main dish by adding meat, e.g., chicken, sausage, chorizo, or shrimp.  Or, this can be a vegetarian main course or used as a side.  In any case, I love the flavors of this casserole.  I suppose that this recipe is really more like a deconstructed stuffed zucchini plus pasta when you get right down to it.

On my really lazy days, I do tend to make this a main course using chicken and let my oven do all the work.  If I’m not going for a vegetarian side dish, I really like to make this with sausage or chorizo using parmesan cheese.  I tend to adapt the cheese to whatever meat I’m using.  For the chicken, I may use feta or Monterey Jack.  If I’m using ground beef, I may add Colby-Jack, Pepper Jack, or even sharp cheddar.  You get the idea.

If you want supper on the table faster, you can cook the pasta on stove top and the meat and zucchini in the skillet combining it all in a large mixing bowl and then pouring into a 9×13 pan.  With this treatment, you are just melding flavors, melting cheese, and browning the topping in the oven for 20 to 30  minutes.

Penne Zucchini Casserole

• 1 lb penne, cooked al dente to package directions
• 1 large or 2 small zucchini, thinly sliced
• 2 C frozen OreIda chopped onions
• 3 clove garlic, grated or pressed
• 1 lb chicken tenders, rough cut
• salt and pepper to taste
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 1/4 C cold water
• 2 Tbsp corn starch
• 1 C chicken broth
• 1 container crumbled feta cheese
• 2 C shredded Monterey Jack or Mozzarella cheese, divided

Preheat oven to 400.  Spray a 9×13 pan with non-stick cooking spray.

In a large mixing bowl, stir together cooked penne, zucchini, onions, garlic, chopped chicken tenders, feta cheese, and the other 2 C cheese you are using.  In a small bowl, whisk together cold water and corn starch until totally combined.  Whisk in garlic powder, onion powder, and chicken broth.  Pour over the meat/veggie mixture and stir to combine well.

Pour meat and veggie mixture into 9×13 pan and bake for 60 to 75 minutes in the oven.  Top casserole with 1 C reserved cheese and put back in for 15 to 20 minutes – or until cheese melts.

Tortilla Bread Pudding

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I’ve been looking at this Rachael Ray recipe for Tortilla Bread Pudding.  I am finally going to get around to making this; however, I will be changing some things up.  I’ve provided the link above in case you want to do her recipe straight up.  Hers will make an 8-inch square baking dish.  One of the changes I’m making is to double it for a 9×13 pan.

Some other changes I’ll be making include adding green chilies, chopped pickled jalapenos, and diced black olives to boost the Mexican profile and bring it a little pizzazz. 

I already know that sometimes I’ll drop the chorizo and use drained and rinsed black beans to make it a vegetarian dish while boosting the nutritional value as well.  I just love versatile recipes!

Tortilla Bread Pudding

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 large red onion, diced or minced
• 4 C frozen corn, thawed, divided
• 1 can diced green chilies
• 1 can diced black olives
• 1/4 C pickled jalapeno peppers, chopped (more or less to taste)
• 1 lb chorizo, squeeze meat out of their casings
• 6 eggs
• 3 C milk or cream
• 8 large flour tortillas (about 9”), ground into coarse crumbs
• salt and pepper
• Garnish
• 4 green onions, thinly sliced using all green and white parts
• 2 Roma tomatoes, chopped
• lettuce
• hot sauce
• sour cream
• guacamole
• crushed Fritos

Preheat oven to 400.  Spray a 9×13 pan with non-stick cooking spray and set aside.

Puree 2 C of the thawed corn in your food processor and let rest.

Heat a large non-stick skillet over medium-high heat.  Once hot, add the butter and olive oil swishing it around the pan to coat the bottom.  Add the onion and cook, stirring occasionally, for 5 to 7 minutes or until soft.  Add the chorizo and break it up as it browns.

Once the chorizo has browned, stir in the 2 C of thawed corn and cook until the corn starts to become golden – about 5 to 8 minutes.  Stir in the green chilies, black olives, and pickled jalapenos.  Let simmer for 4 to 5 minutes or until everything is heated through.  Taste for seasonings and adjust as desired.  Remove from heat.

In a large mixing bowl, beat the eggs.  Add the milk, pureed corn, and tortilla crumbs.  Pour the skillet mixture into the bowl and stir.  Pour the egg and chorizo mixture in the prepared 9×13 pan.  Bake for 30 minutes or until a knife inserted in the center comes out clean.

Let sit for at least 10 minutes before cutting.  Garnish as desired.

Ham Enchiladas–Great Brunch or Supper Casserole

Since I left home I’ve always prepared a ham for Easter Sunday.  As I mentioned last week, I actually was thinking I’d make a turkey dinner for Easter because I was really craving that Thanksgiving vibe – I can’t tell you why.  When push came to shove I decided to make the turkey dinner for last week so that I can stick to our Easter tradition.

Part of our Easter tradition is to welcome spring and I use this meal to give us a taste of the warmer month meals.  We have potato salad, deviled eggs, cucumber and tomato salad to go with the ham.  In any case, we typically have leftover ham and this is one of my favorite ways to use it up.  I’ll be sharing a couple of my other favorite recipes later for ham leftovers too so if this doesn’t look good to you perhaps the others will!

I should warn you that these leftover Easter Sunday ham recipes are more like Paula Deen, just FYI.

This is typically our first leftover dish with the ham so I put it together Sunday night.  When I get home from work, I take it out of the frig for about 30 minutes (and set the oven to preheat) and then bake for 40 minutes – yum!!  I like to serve this with steamed broccoli and skillet corn.

Ham Enchiladas

• 8-oz brick Philadelphia cream cheese, softened
• 1 medium can diced green chilies, reserve 2 Tbsp
• 1 small can diced black olives
• 1/2 small onion, grated or minced
• 2 C cubed ham (you can make this with the Morel diced ham too)
• 2 C Monterey Jack cheese, shredded
• pack of flour tortillas
• 2 C Sharp Cheddar cheese, shredded
• 1 can Campbell’s cream of chicken soup
• 1/2 C cream or heavy cream
• 1 C sour cream

In a large mixing bowl, stir together the chilies (except 2 Tbsp), black olives, cream cheese, ham, onion, and Monterey Jack cheese until well combined.  Use this mixture to stuff your tortillas and roll up placing seam side down in the 9×13 pan.  Repeat until you are out of mixture and/or tortillas.

Whisk together the cream of chicken soup, cream, sour cream and 2 Tbsp green chilies.  Pour over enchiladas.  Cover with foil and put in the frig.

Take out of the frig for 30 minutes before baking to help take the chill off it.  Preheat oven to 375.  Put the covered casserole in the oven and bake for 30 minutes.  Take the foil off and top with 2 C Sharp Cheddar, shredded and return to the oven for 10 to 15 minutes to melt the cheese.

One thing you could do here is to top the enchiladas with lettuce, tomato, onion, hot sauce, and avocado – basically a salad on the hot, creamy enchilada – yum!

Chorizo Breakfast Casserole

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I love this breakfast casserole.  It’s a twist on a breakfast casserole in almost every cookbook.  You know the one – you start with sausage and some kind of bread.  The twist in this casserole is the tortillas and the chorizo.  It’s a great twist on an old favorite!

Depending on how you want to garnish this, you could make this casserole for lunch or dinner as well.  When serving this for breakfast, I like to use green onions, tomatoes, shredded Monterey Jack cheese, and some sour cream.

Chorizo Breakfast Casserole

• 1 package Chorizo links
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbsp Worcestershire
• 1 clove garlic, grated or pressed into skillet
• 1 small onion, minced
• 1 package flour tortillas, cut into wedges
• 1/2 C Picante sauce
• 4 C shredded Cheddar Cheese
• 6 eggs
• 1/4 C milk or whatever you use in your coffee
• Garnishes
• grape tomatoes, halved
• green onion, sliced thinly
• salsa
• sour cream
• shredded Monterey Jack cheese

Preheat oven to 350.  Spray an 8×8 pan with non-stick cooking spray.  Cut tortillas into 8 to 10 wedges (I do the whole stack at once).  Put 1/2 the wedges on the bottom of the prepared pan.  Set aside.

Heat a skillet over medium high heat.  Cut the casing off the chorizo and push it into the hot skillet.  Use the spatula to break up the chorizo so it’s like hamburger.  Season with onion powder, garlic powder, and Worcestershire while browning the chorizo. 

Once the chorizo is browned, add the minced onion and pressed garlic to the skillet and cook until onions are translucent.  Take off the heat and let it start to cool.

In a large mixing bowl, whisk the eggs, 2 C cheese,  milk, and picante sauce together.  Whisk chorizo mixture into the egg mixture.  Pour over the tortilla wedges.  Top egg and chorizo mixture with the other half of tortilla wedges.  Top those wedges with 2 C cheese.

Bake at 350 for 30 minutes or until golden on top.  Remove from oven and let sit for 12 to 15 minutes without touching it before serving.