taco tot casserole

I thought I already had this one on here. It is a repeat, but I guess I didn't post it before. Really, it's kind of weird to post such simple stuff. Oh well. Plus it's one I don't have written down, so it's hard for me to put into post-able format.

1 lb. ground turkey, seasoned with taco seasoning
1 can mexi-corn
1 can fiesta cheese soup
1 bag tater tots

Layer ingredients in casserole dish. (I like to use a smaller oval one instead of a 9x13 for this, but a 9x13 works, too.) Bake at 400 for 20-25 minutes. Or until heated through. Sometimes it's hard to know how long it needs to be baked depending on how thawed out the tots get. I can't help but smile when I type tots, thanks Napoleon Dynamite.

fiesta tortilla stack

1 can refried beans
1/2 c. salsa
1/2 c. sour cream
2 Tbsp. taco seasoning
1 red bell pepper, chopped
4 sliced green onions
1 can sliced olives
5 flour tortillas (burrito size)
2 c. shredded lettuce
2 c. shredded cheddar
2 chopped tomatoes

Combine beans, salsa, 1/4 c. sour cream, and 1 Tbsp. taco seasoning. Mix well. Add green onions, red pepper and 1/2 of olives. Mix gently. place one tortilla on a baking sheet. Top tortilla with 3 scoops of bean mixture; spread within 1/4 " of edge. Sprinkle with cheese. Repeat layers of tortilla, bean mixture, and cheese 3 more times. Top with remaining tortilla. Bake at 375 for 25-30 minutes or until top is golden brown. Mix the remaining 1/4 c. of sour cream with the remaining seasoning; spread evenly over top of tortilla stack. Sprinkle with tomato, olive slices, and lettuce. Cut into wedges and serve with salsa.

New Mexico Cornbread

1 c. cornmeal
1 T. baking powder
3/4 t. salt
1 c. cream style corn
1 c. sour cream
2/3 c. butter, melted
2 eggs
1 c. shredded cheddar cheese
1 (4 oz.) can diced green chilies

In a bowl, combine cornmeal, baking powder and salt. Combine remaining ingredients. Add to dry ingredients and stir until blended. Pour into a greased 9 inch square pan. Bake at 350 for 1 hour or until bread tests done.

I like to double this recipe and make it in a 9 x 13. It is one of my all time favorites, but B. doesn't really like it, so I don't make it much. I got it, along with lots of my other faves, from a sweet lady named Jean from Mississippi that I used to work with at the IRS. She brought in baked goods for us almost every day! Remember her, Ta?

Mexican Lasagna

1 T. vegetable oil
1 lb. ground turkey
1 c. chopped onion
1 1/2 c. chopped green and/or red bell peppers
1 (4 oz.) can diced green chilis
1 pkg. taco seasoning mix
2 c. smooth taco sauce, divided
8 soft taco size flour tortillas, divided
2 c. mexican blend shredded cheese, divided

Preheat oven to 375. Grease 13 x 9 baking dish.
Heat vegetable oil in large skillet over medium heat. Add ground turkey or chicken; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are slightly tender.
Spread 1/2 c. taco sauce over bottom of prepared baking dish. Cover with 4 tortillas. Spread with half of meat mixture and 1/2 c. taco sauce. Sprinkle with 1 c. cheese. Repeat with remaining ingredients.
Bake for 15 to 20 minutes or until heated through and cheese is melted.

I have to confess to leaving out the peppers and onion when I made this today. I forgot to get them at the store, and wasn't about to go back! Sorry, but I think it still turned out ok. Just not quite as healthy!