Taco Casserole

From Tia's Kitchen 

1 small onion, chopped

1 lb. ground beef

1 garlic clove, minced

1 pkg. taco seasoning

1 tsp. salt

½ tsp. pepper

Corn chips

½ c. chicken broth

½ c. tomato sauce, plain

1 10oz. can enchilada sauce

1 ½ c. finely shredded cheese

2 cans beans (white, kidney, black, etc), drained

1 can whole kernel corn

1 can green chilies

1 small can chopped black olives



In large skillet, brown ground beef with onion and garlic over med/high heat until cooked thoroughly.  Stir in Taco seasoning, salt and pepper.

Brush inside of slow cooker with oil, place corn chips in the bottom.  Top with beef mixture, broth, tomato sauce and enchilada sauce.  Sprinkle ½ c. of cheese.  Layer more corn chips.  Top with beans, corn, green chilies, ½ olives and ½ c. cheese. Layer more corn chips.  Top with remaining olives and cheese.  Cook on high setting for 2 ½ -3 hours or on low setting 6-7 hours.  Uncover slow cooker for the last 30 minutes.  Top with sour cream.

Chicken Enchiladas

2 c. cooked chicken, cubed

½ bell pepper, chopped

1 8oz package cream cheese

½ c. salsa

Flour tortillas

1 can Cheddar Cheese Soup

Sour cream



Stir chicken, bell pepper, salsa, and cream cheese in saucepan on low until cream cheese is melted.  Spoon 1/3 c. mixture down center of each tortilla; roll up.  Place, seam side down, in lightly greased baking dish.  Spread Cheddar Cheese soup on top. Cover with foil.  Bake at 350 degrees for 20 minutes or until heated through.  Top with sour cream.

7-Layer Casserole

Corn chips

1 Tbsp. vegetable oil

½ box elbow macaroni

½ tsp. EVOO

1 lb. ground beef

½ medium onion, finely chopped

3 cloves garlic, grated, divided

1 Tbsp. chili powder

½ Tbsp. coriander

½ Tbsp. cumin

1 ½ Tbsp. Tomato sauce

1 can chicken broth

1 ½ Tbsp. butter

1 ½ Tbsp. flour

1 ¼ c. milk

½ can tomatoes with chilies, drained

1.5 c. shredded yellow cheese, divided

1 can refried beans

3-4 plum tomatoes

½ small onion, finely chopped

1/8 c. cilantro, chopped

1 lime, zest and juice

1 avacado

½ c. sour cream

Lemon juice

Hot sauce to taste

¼ head iceberg lettuce, shredded

¼ c. chopped olives

½ bunch scallions



Preheat oven to 400 degrees.  Bring a large pot of water to boil.  Salt the water and add the noodles and cook to package instructions.

Place a large skillet over medium heat with 1 tbps. EVOO.  Brown the meat, add onion,2 cloves garlic, ½ jalapeno and cook until tender.  Season with chili powder, coriander, cumin and tomato paste.  Let the meat mixture cook for a minute or two then add chicken broth and cook 5 minutes.

While meat is cooking, make cheese sauce.  In a saucepot over medium heat, melt the butter.  Add the flour and stir.  Cook for a minute and whisk in the milk.  Cook until thickened.

                Drain tomatoes and add to milk mixture.  Fold in cheese, reserving ¼ cup and cooked noodles.  Season with salt and pepper.

                Heat refried beans with a little bit of water.

To build casserole, spread beef mixture out in the bottom of casserole dish.  Top with refried beans and then mac and cheese and remaining cheese.  Put in oven and bake 15-20 minutes, until golden brown.

                To make salsa, mix tomatoes, jalapeno, red onion, and cilantro in small bowl.  Season with salt, lime zest and juice.

                For guacamole, scoop flesh of avocado in bowl, add sour cream, lemon juice, remaining clove of garlic and hot sauce.  Process until creamy.

                Once the casserole is out of the oven, top with corn chips and shredded iceberg lettuce.  Top with salsa, guacamole, and chopped olives and scallions.

Taco Soup, from Kathy O

2 lbs ground beef
1 lg onion
2 cans Mexican stewed tomatoes
1 can kidney beans
1 can Great Northern beans
1 can whole corn
1 pkg taco mix
1 pkg dry Ranch salad dressing mix
1 can water
5 drops Tobasco sauce
Shredded cheddar cheese for top

Brown hamburger and onion together. Add remaining ingredients. Heat. Serve with grated cheese, sour cream, and chips.

Crock pot: you can cook the meat and onion and then throw everything in the crock pot and cook it on low.

Chicken Tortilla Soup

Fall is a wonderful time for crock pot soups. I love chicken tortilla soup. My favorite location to eat this soup was actually at an officer's club at Osan AB, South Korea. I had a few favorite recipes for this soup. I combined them to create my own.

Chicken (I usually use chicken breast or tenders)
Note: You can put it in raw and it will cook throughout the day and you can chop it before serving. Another option is to use leftovers from a grocery store roaster chicken.

1 qt stewed tomatoes with all the juice
1/2 c. salsa
1 can black beans
1 can corn, drained
1 c. chicken broth
2 tsp - 1 T. Taco Seasoning
1 c. instant rice

Put full chicken breasts to crock pot. Add tomatoes, salsa, taco seasoning and chicken broth. Cook on low for at least 3 hours. Remove chicken and cut or shred. Put back in crock pot along with the black beans and corn. Cook on low for an additional 1-2 hours. Add the rice about an hour before serving and turn crock pot to high. Please remember that the rice absorbs the liquid. If you think the soup is too runny, you can add more rice.

Serve soup with corn chips, cheese, and sour cream!