Creamy Burrito Casserole

  This casserole reminded me a lot of Tijuana Torte we already make and love, but I went ahead, because the addition of refried beans intrigued me.

  I found this recipe at Food.com, and the end result was nothing short of amazing!  {I changed it up just a bit.}  We loved the heartiness the whole wheat tortillas and refried beans bring to the final dish. And talk about quick, the whole thing came together in no time flat!

 Creamy Burrito Casserole

{click on title to print}

Creamy Burrito Casserole

Ingredients

  • 1 pound Ground Beef
  • ½ whole Onion, Chopped
  • 1 envelope (1 Oz.) Taco Seasoning
  • 16 ounces, weight Can Refried Beans
  • 6 whole Wheat Tortillas
  • 3 cups Shredded Taco Cheese
  • 10 ounces, weight Can Cream Of Mushroom Soup
  • ⅓ cups Sour Cream
  • ½ cups Taco Sauce
  • Lettuce, Sour Cream, Tomatoes

Preparation Instructions

 

Preparation Instructions

 

In a skillet over medium heat, brown meat with onions. When meat is browned and onions softened, drain off the grease. Add taco seasoning and water (use the amount of water recommended on the package directions). Stir in one can of refried beans, heat everything through then set aside.

 

In a small bowl, mix sour cream and cream of mushroom soup.

 

In the bottom of a 2 quart casserole dish, spread 1/2 cup of the sour cream mixture. Tear up 3 whole wheat tortillas and cover the sour cream layer. Layer half of the meat on top of this, spreading to cover the surface. Add a layer of cheese and a drizzle of taco sauce over it all.

 

Layer 3 more torn tortillas. Then top them with the remaining sour cream, meat mixture, taco sauce and cheese.

 

Bake uncovered at 350* for 20 minutes until hot and cheese is melted.

Garnish with lettuce, tomatoes and sour cream.


IMG_3451

Garnish with lettuce, tomatoes and sour cream.

Dig in!

~T

Creamy Burrito Casserole Collage

BBQ Beef Bundles

  My mom used to make these when we were kids.  It makes a really simple supper, just serve with a side salad! 

BBQ Beef Bundles

{click title to print}

BBQ Beef Bundles Collage

Ingredients

  • 1 pound Ground Beef
  • ½ whole Onion, Chopped
  • ⅔ cups BBQ Sauce
  • ¾ cups Cheddar Cheese
  • 1 can {16 Oz} 8 Count Whole Wheat Biscuits, Divided In Two

Preparation Instructions

Preheat oven to 350*. Spray 16 spots in 2 muffin pans.
Cook beef and onions, season with salt and pepper to taste. Stir in BBQ sauce and heat for 5 minutes more.
Take 8 biscuits and carefully pull them apart to make 2 full circles. The dough is layered, so its easy to split by hand. Press into each greased muffin tins, going up sides.
Divide meat mixture into each cup and sprinkle with cheese. Bake for 10-15 minutes until golden brown.
Serve with a salad or raw veggies for a simple supper.

~T

Chicken A La King

  Now here is a blast from the past, my mom made this one a lot when we were kids!  It’s a win win, because the noodles are long and slurpy and fun, and the veggies are healthy and colorful, too!

  I double this for our family of 6, so we can have lunch leftovers.  If you double it, only do 13 oz. of your noodles.  16 ounces is too many and it gets dry! 

Chicken A La King

(click for easy printable)

Chicken A La King (text)

Ingredients

  • ¼ cups Butter
  • ½ cups Flour
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 6 ounces, weight Can Of Mushroom Slices (reserve Juice)
  • 1-¾ cup Chicken Broth
  • 8 ounces, weight Spaghetti Noodles, {I like Whole Wheat} Cooked And Drained
  • 2 cups Cubed, Seasoned Chicken
  • 2 cups Cream (I Do A Combo Of Milk And Sour Cream In A Bind)
  • 12 ounces, weight Carrots, Peas And Beans Combo, Steamed And Seasoned To Taste

In a large family skillet, cook and cube your chicken. Remove from pan and drain drippings. In the same pan, melt butter, blend in flour and salt and pepper until liquid is absorbed. Add in chicken broth, cream and mushroom liquid, heat to boiling, then turn down heat a bit, stirring often. Continue stirring as it thickens. This takes some time. (If it doesn’t work, take a splash of cold water and blend with a Tablespoon of corn starch, add to your skillet of liquid and bring to a boil, stirring often. This will help thicken quickly.)
Meanwhile, cook and drain your spaghetti noodles and steam your veggies.
Check your roux (butter, cream, broth, flour mixture) as it should be thick now like a gravy, before adding in cubed chicken, steamed veggies and cooked and drained spaghetti noodles.  Taste and season as needed.

Enjoy!

~T

Easy Sweet & Sour Chicken

This Sweet and Sour Chicken could not be easier!  Throw it together on the fly and use some of the veggies lurking in your freezer for an easy fried rice to go with it!  You’ll never need to run into town for Chinese Take Out again!  :)

Sweet & Sour Chicken

{click for easy printable}

Sweet and sour chicken (1)

Ingredients

  • 12 whole Chicken Strips {raw, Not Breaded}
  • 1 cup Flour
  • 10 ounces, fluid Bottle Of Russian Dressing
  • 12 ounces, weight Jar Of Apricot Preserves
  • 1 package (1.25 Oz) Dry Onion Soup Mix

Preheat oven to 350*. Dip chicken strips in flour on both sides, and lay in sprayed 9×13 casserole dish. Mix apricot preserves with 1 package dry onion soup mix, spread over chicken strips. Pour Russian dressing over all. Bake for 1 hour.
Serve with fried rice and egg rolls. You can use this fried rice option, minus the chicken.

Another option: Serve with a side of stir fried veggies and Sesame Noodles!

DIG IN!!!!!! It’s so good!

~T

Sweet and sour chicken (2)

Creamy Hamburger Casserole

  This is post 2 for today, go back a post to meet a cute lil’ man named Jameson!

  Are you figuring out by now that I am in LOVE with anything that involves Cream Cheese or Sour Cream? 

  This is another favorite from waaay back in the day when I was a child. We called it “Regena Casserole” after my Aunt Regena gave the recipe to my mom to try.  My kids have dubbed it “Gena Casserole”, since they call her Aunt Gena, but you can just call it Creamy Hamburger Casserole

Or if you are Avery you can call it:

“My FAVOWITE PINK CASSEWOLE!”

  The tomato sauce does turn pink, thanks to all the creamy stuff you add! :)

Creamy Hamburger Casserole

(click title for easy printable)

Ingredients

  • 1 pound Hamburger, Or Ground Turkey, Seasoned To Taste
  • ½ cups Chopped Onion
  • 15 ounces Tomato Sauce
  • 10 ounces Tomato Soup
  • 2 cups Colby Jack Or Casserole Cheese, Divided Use
  • 1 cup Sour Cream
  • 4 ounces, weight Cream Cheese
  • ½ teaspoons Garlic Powder
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 16 ounces, weight Egg Noodles (I Do Half White, Half Wheat)

  In a large skillet, cook hamburger with chopped onions, drain.
In a separate pot, cook noodles, drain and rinse.
Combine all remaining ingredients (except 1 cup cheese) in meat skillet, stirring on low heat, until cream cheese is dissolved. Add noodles, mix well.
Put in 9 x 13 casserole dish. Add remaining 1 cup cheese to the top and bake at
350* for 25-30 minutes.

Enjoy your creamy, “pink” Casserole!

~T

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Hammock Tracks

Mrs. B’s Creamy Tacos

We had a very special guest stop in this summer, Mrs. Baker from The Better Baker.  She even COOKED for us!  A delicious recipe from her amazing cookbook, page 42 to be exact.  She whipped out this meal in 20 minutes, no kidding!  Destiny & Tylan had 2 bowls and they all cheered when I told them there was enough leftover to have it again.  :)

 Creamy Tacos

from Recipes and Recollections of The Better Baker

Creamy Tacos (2)

Ingredients

  • 1 poundGround Beef, Browned And Drained
  • 2 cans (16 Oz Each) Chili Beans With Sauce
  • 16 ounce can Of Chili
  • 12 ounces, weight Can Of Rotel, Drained (you Decide The Heat)
  • 1 pound Velvetta, Cut Into Small Pieces
  • ½ pints Whipping Cream
  • Tortilla Chips
  • Lettuce, Tomato, Sour Cream, Guacamole, Salsa

Brown beef and drain, add beans, chili and tomatoes. Heat until it begins to boil. Add Velvetta and stir until melted. Turn down heat and pour in cream, being careful not to boil again.

Place chips on plate and ladle over creamy chili sauce. Top with your favorite toppings: lettuce, tomato, sour cream, guacamole and salsa.

Easy and delicious!

I know Mrs. B says she is a BETTER Baker, but we think she is a GREAT cook too!

Thanks for a GREAT and easy meal, Mrs. B!  The Ferguson Family loves you!

~T

IMG_0982

Mexican Chicken Salad Wraps

This Mexican Chicken Salad is awesome! I could totally see me making it every summer for an easy “go-to” supper, after a day at the pool.  It was delicious the first night, served warm AND just as good the next day cold from the fridge!!!!!

Mexican Chicken Salad

(For Wraps or Chips)

IMG_1163

Ingredients

  • 8 whole Chicken Breast Strips, Cooked And Shredded
  • 4 ounces, weight Mexican Cheese
  • 1 can (16 Oz. Can) Mexican Beans With Chili Sauce, Partially Drained
  • 2 Tablespoons Chopped Red Bell Pepper
  • 2 Tablespoons Chopped Green Bell Pepper
  • 4 ounces, weight Green Chilies
  • 1 package (about 1 Oz. Packet) Taco Seasoning
  • ½ cups Sour Cream
  • ½ cups Mayonnaise
  • Sliced Olives And Tomatoes To Taste.
  • For Serving: Tortilla Chips, Whole Wheat Tortillas

Mix all ingredients together and serve with chips or tortillas. Simple and delicious!

We served this in bowls, as pictured, and dipped chips into the chicken salad.  It tasted great with guacamole and salsa on the side as well.

~T

Busy Day Chicken & Weekend Potluck #15

 Needing some new supper ideas?  Well this recipe is fast, easy and all kinds of good!

Busy Day Chicken

(click title for easy printable)

Busy Day Chicken (1)

Ingredients

  • 8 whole Chicken Breasts
  • 8 slices Swiss Cheese
  • 15 ounces, weight Can Of Cream Of Chicken Soup
  • ½ cups Chicken Broth
  • 2 Tablespoons Minced Onion
  • 2 cloves Garlic, Pressed
  • 16 ounces, weight Box Of Herb Seasoned Dressing Mix, Dry
  • Salt And Pepper, to taste

Lay chicken in a greased 9 x 13 casserole dish. Salt and Pepper to taste. Place cheese on top of each breast.
In a bowl, combine chicken broth, soup, garlic and onion. Spread over chicken and cheese. Sprinkle dry dressing over all.
Bake UNCOVERED at 350* for 45 minutes.

Busy Day Chicken (3)

Simple and oh-so delicious!

Now, on to Weekend Potluck, where Friends & Foodies meet and eat ALL Weekend Long!

Today, we need to discuss a little bite… ummm… bit of business with our sweet friends who link up their recipes here each week. If you are just swinging by to check out the recipes, then cruise on down for the link to the goodies at the end.

   For those of you that contribute, we adore our blogging friends. Truly. We love our linky party, too. It is awesome having all these recipes show up on our blogs each week. We appreciate it so much that we have made a commitment to promote those recipes as much as possible with only two rules:

1) Link back. You can use the button or a direct link within your post.

2) Follow us. You can choose to follow anyway you like but you need to follow ALL co-hosts (The Country Cook, 4 Little Fergusons, Meet Penny, Sunflower Supper Club AND The Better Baker) by either RSS feed, Daily Email Digest, Facebook OR Twitter.

If you do not follow these two rules, we will not delete your link, but we will not feature or do any special promotion of your recipe.

Unfortunately, some of our favorite recipes this week, (INCLUDING the one we wanted to feature with the most clicks) did not link back from their posts. We love, love our blogger friends, and hope that they appreciate us enough to remember to do these two tiny things in exchange for the work we put into bringing traffic to their websites.

Now, on to a more delicious subject ~

Last week’s party had so many amazing recipes… a RECORD number of LINKS! Yay and thank you! 

Here are this weeks delightful recipe picks ~

a bowl full of comfort

Chili Verde by The Domestically Impaired Guide to the Retro Kitchen Arts

Reeses Peanut Butter Cookie Brownies

Reeses Peanut Butter Cookie Brownies by Hun… What’s for Dinner?

Reeses Peanut Butter Cookie Brownies

Fruit Pizza by Stella B’s Kitchen

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested.

Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Country Cook, 4 Little Fergusons, Meet Penny, Sunflower Supper Club and The Better Baker) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!

Click the link below to be taken to a whole new page of deliciousness:



Taco Cornbread Pizza

  Oh man, did we ever love this dinner!  I think you will too, as it comes together easily and tastes great! 

Pizza goes South of the Border in this……

Taco Cornbread Pizza

Taco Cornbread Pizza (2)

Ingredients

  • 8-½ ounces, weight Corn Muffin Mix (I did a batch of Nana’s Perfect Cornbread instead, and made 2 cornbread crusts)
  • 1 pound Ground Beef
  • 1 package Taco Seasoning, 1 Ounce Packet
  • 2 cups Mexican Cheese
  • 1 jar Taco Bell Taco Sauce (I Used Medium), 8 Ounce Bottle
  • 2 cups Lettuce Shreds
  • 1 cup Grape Tomatoes
  • Sour Cream, Optional Garnish
  • Green Goddess Salad Dressing, Optional For Drizzling On Top.

Preparation Instructions

1. Prepare corn muffin mix as directed on package. Spread batter into greased 12 inch pizza pan (I used my Pampered Chef circle baker). Bake at 400F for 10 minutes or until lightly browned.

2. Brown meat, drain, add taco seasoning. Cook until no longer pink. Drain. Pour Taco Sauce over crust, until it covers nice and thick like pizza sauce would on a pizza. Top with meat mixture, sprinkle 1 cup of the cheese.

3. Bake 4 to 5 more minutes until cheese is melted.

4. Serve with lettuce and tomatoes on top of each piece.

Taco Cornbread Pizza (1)

5. Garnish with Sour Cream or Green Goddess Salad Dressing drizzled over top.

Taco Cornbread Pizza (3)

 

 

YUMMMMMMM!

~T

Smoky Applewood Chicken Avocado Wrap & Weekend Potluck #14

  Picture me this, you get home from the grocery store JUST in time to throw everything in the cupboards, but it’s supper time and the kids are all at your feet whining that they are STARRRRRRRVING.

  You have TONS of food you just bought, so no eating out.  But, there is no plan and no time.  What do you do?

  WELLLLL, you grab the Rotisserie chicken you threw in the cart at the last-minute, (Hallelujah!) and come up with a new, savory, smoky, and OH-SO-GOOD Chicken Wrap!  Yay for thinking on the fly!  This Mommy Brain does work once in a while! :)

Smoky Applewood Chicken Avocado Wrap

(click title for easy printable)

Ingredients

  • 32 ounces, weight Rotisserie Chicken, Pulled Off The Bone
  • 2 cloves Garlic, Pressed (or Garlic Powder In A Pinch)
  • 2 Tablespoons Smoky Applewood Rub From Pampered ChefApplewood Smoked Chicken Avocado Burritos with Black bean ^ (5)
  • 3 whole Avocados (cubed)
  • 15 ounces, weight Can Of Corn, Drained
  • 15 ounces, weight Can Of Black Beans, Drained And Rinsed
  • 2 cups Shredded Colby-jack Cheese
  • 8 whole Wheat Tortillas
  • Sour Cream
  • BBQ Sauce

While chicken is still warm, pull from bone, remove skin and shred. Season with Smoky Applewood rub seasoning and garlic. Keep warm until serving.
Drain and rinse black beans and corn and mix together. Set aside.
Cube avocado.
To serve: take 1 whole wheat tortilla and spread with a thin layer of sour cream, drizzle with bbq sauce, add chicken, cheese, black beans & avocado cubes down the center. Roll tightly and dig in!

Now for Weekend Potluck, where friends and foodies meet and eat all weekend long!

Last week, we mentioned that we were going to add a new co-host to our Weekend Potluck team. We are SO excited to announce that we actually added not one, but TWO fabulous blogs to our party:

My sweet friend, Mrs. Marsha Baker from The Better Baker and Kim & Julie, 2 midwest gals from my hometown, blogging at Sunflower Supper Club.

Please make sure to swing by and welcome them!!!!!!!!!!!!

The recipe with the most clicks was ~

white sheetcake recipe

Grammy’s White Sheet Cake by Eat Cake for Dinner

Recipes that caught our attention ~

Jalapeno Grilled Cheese Sandwich recipe

Jalapeno Popper Grilled Cheese Sandwich by Galley Kitchen

Chocolate coconut candy recipe

Mounds Bars by That Skinny Chick Can Bake

If you were featured today, please feel free to grab the red “featured” button from my sidebar.

Your hosts ~

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

We want you to get as much exposure as possible so that your time here is well invested. Linky Guidelines: If you wish for us to promote your recipe or want to be a featured recipe, you must follow these instructions. Please link up to your exact post and not the main page to your blog. Also, LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this.) You can use the button or a direct link within your post. If you have a recipe to share, please be sure that you are following ALL co-hosts (The Better Baker, Sunflower Supper Club, The Country Cook, 4 Little Fergusons, AND Meet Penny) by either RSS feed, Daily Email Digest, Facebook or Twitter. Thanks so much for participating!
Click on the link below to be taken to a whole new page of deliciousness!!!!!!!!!!!