Taco Casserole

With a houseful of teenagers, I am always looking for the next family favourite recipe.  Mexican Monday wasn't any different. Yes, we have Mexican Mondays. Sometimes it's difficult to keep from repeating myself, even though the gang wouldn't mind eating tacos every week.  Well, here is my compromise. I couldn't find a recipe that I thought everyone would like so I made my own simple version of Taco Casserole.

Taco Casserole

Ingredients:

    1 pound Ground Beef

    1 Onion, finely (chopped finely in my household - what they can't see won't bother them:)

    1 can Refried Beans

    1/2 cup Salsa

    1 pkg Taco Seasoning

    8 Tortillas

    8 ounces Monterey Jack Cheese, shredded

    Sour Cream

    Lettuce

    Tomatoes

Instructions:

1. Preheat oven to 350 degrees.
2. Brown the ground beef, drain. 
3. Add taco seasoning but do not add water, it will be too runny. 
4. Add onion to ground beef and cook until glassy.  
5. Add refried beans and cook through.  
6. Add Salsa. 
7. Meanwhile, cut tortillas into strips and cover bottom of casserole dish with them.
8. Spread meat mixture on top of the tortillas and top with cheese.
9. Bake 20 minutes or until bubbly on edges. 
10. Let cool for a few minutes and spread sour cream on top. 
11. Top with lettuce and tomatoes.
12. Serve.

Enjoy!

            Ingrid

Old Fashioned Beef Stew

I have tried so many beef stew recipes and my kids always have found flaw with them.  Not with this recipe from About.com.  This was a hit, although next time I'll be sure to double the recipe.  Best made the day before, for even better flavour. 

Old Fashioned Beef Stew

Ingredients:

    3 lbs boneless Chuck Roast, cut into 2-inch pieces

    4 Carrots, cut into 1-inch slices

    3 large Russet Potatoes, cut into eighths

    3 cloves Garlic, minced (we love garlic and so I used 6 cloves:)

    2 Yellow Onions, cut into 1-inch chunks

    2 stalks Celery, cut into 1-inch slices

    3 cups Beef Broth

    3 tbsp Vegetable Oil

    1 cup Red Wine, I had a Merlot open and used it

    1/4 cup Flour

    1 Bay Leaf

    2 tsp Salt

    1 tbsp Ground Pepper

    1/2 tsp Dried Rosemary

    1/2 tsp Dried Thyme

    Fresh Parsley to garnish (optional)

Preparation:

1. On medium-high heat, add the vegetable oil to a large heavy pot (with a tight fitting lid)
2. When it begins to smoke slightly, add the beef and brown very well.  Do in batches if necessary.
3. Add the salt and pepper as the beef browns.
4. Once browned, remove the beef with a slotted spoon, set aside.
5. Add the onions and saute for about 5 minutes, until softened.
6. Reduce heat to medium-low. 
7. Add the flour and cook for 2 minutes, stirring often.
8. Add the garlic and cook for 1 minute.
9. Add wine and de-glaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to simmer.
10. Simmer wine for 5 minutes.
11. Then add the broth, bay leaves, thyme, rosemary, carrots and the beef.
12. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
13. Add potatoes and celery.  
14. Simmer covered for another 30 minutes or until the meat and vegetables are tender. 
15. Taste and adjust seasoning.
16. Turn off heat and let sit for 15 minutes before serving. 
17. Garnish with the fresh parsley, if desired.

Serves 7

Enjoy!

            Ingrid

Tuna Parmesano

When my children were young, I realized  they had an abnormal love of pasta.  Not being a big fan of spaghetti myself, I often searched for new recipes.  I found this in one of my cookbooks for kids.  It's unusual in that it contains whipped cream in the cooking process.  Make extra... they will come back for more.

Tuna Parmesano

Ingredients:

    4 large Garlic Cloves

    18 oz Angel Hair Pasta

    1/2 cup Butter

    2 cups Whipping Cream

    2 cups Frozen Peas

    1/2 tsp Salt

    13 oz Canned Tuna, drained

    1/2 cup Parmesan Cheese

• 
  

Directions: 

1. Fill a large deep skillet with very hot tap water.
2. Cover and bring to a boil over high heat.
3. Peel and mince garlic.
4. Add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente.
5. Drain, set aside.
6. Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling.
7. Stir in cream, peas and salt; bring to a boil.
8. Break tuna into chunks and stir into skillet with 1/4 cup cheese.
9. Return pasta to skillet, cook until heated through, tossing gently.
10. Serve with additional cheese and pepper to taste.

1. Serves 4.
2. 
   

• Enjoy!

              Ingrid

Pigs in a Blanket

The simplest of simple recipes.  I had my kids helping me with this one tonight and I thought you might enjoy something super easy. 

Pigs in a Blanket

Ingredients:

    1 tube     Grands Biscuits
    8 slices    American cheese
    1 pkg      Hot dogs

Directions:

1. Preheat oven to 350 degrees. 
2. Roll out grands biscuits to slightly larger than the hot dogs. 
3. Lay cheese on flattened biscuit.  
4. Place hot dog on cheese. 
5. Roll up hot dog in biscuit and place on baking sheet. 
6. Repeat for remaining hot dogs. 
7. Bake for 15 minutes.  

Enjoy!

            Ingrid