Taco Casserole

All the flavors of beef tacos in a single dish.

Ingredients

1 Tablespoon oil
1/2 cup chopped onion
2 minced garlic cloves
1 pound ground beef
1 28-ounce can diced tomatoes
1 package taco seasoning mix
1 4-ounce can diced green chilies
1/4 cup sliced black olives
2 (7 or 8 ounce) packages cheese flavored tortilla chips, lightly crushed
1/2 pound shredded mozzarella cheese
2 cups sour cream
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees.
Heat oil in large skillet. Add onion and garlic and saute until translucent. Add meat and cook until browned, stirring frequently. Blend in tomatoes, taco seasoning, chilies and olives and simmer about 10 minutes.
Grease 9x13 inch pan. Layer half of the chips over the bottom on the pan. Add all of the meat mixture on top; then top with mozzarella cheese. Then top with sour cream. Top with remaining chips.
Bake until heat through, about 30 minutes. Sprinkle with cheddar cheese and continue baking until cheese melts, about 5 minutes.

Neopolitan Casserole

I have no idea why this is called Neopolitan Casserole. It is basically a hamburger-macaroni dish that I made many time when I was a working mom. Kids loved it and it can be done in half an hour.

Ingredients

1 pound ground beef
1/2 cup chopped onion
3 cups tomato juice
1 teaspoon salt
1 teaspoon oregano
1 cup uncooked elbow macaroni
 Grated Parmesan cheese

Instructions

Brown ground beef and onions in large skillet. Remove any excess grease.
Add remaining ingredients. Cover tightly and simmer for 20 - 25 minutes. Stir occasionally to keep macaroni from sticking to pan.
Sprinkle with Parmesan cheese.

Turkey Tamale Casserole

Ingredients

1 pound ground turkey
2 cloves garlic
1 can cream-style corn
1 (10.5 oz) can chili without beans
2 teaspoons oregano
1/2 teaspoon cumin
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 (2.25 oz) can sliced black olives
Sour Cream - optional
1 cup shredded cheddar cheese
1 cup chicken broth
Thinly sliced green onions

Instructions

In skillet, cook turkey and garlic over medium heat until turkey is well browned. Drain grease. Stir in corn, chili, oregano, cumin and salt. Bring to a boil; cover and reduce heat to a simmer for five minutes. Remove from heat and set aside.
Stack tortillas and cut into 6 wedges. Place wedges in medium-sized mixing bowl. Add chicken broth. Let stand for one minute. Drain, reserving 1/4 cup of the liquid. Stir the reserved liquid and the black olives into the meat mixture.
In a 2-quart casserole, layer 2 cups of turkey mixture and half of the tortillas. Repeat. Top with remaining turkey mixture, covering all the tortillas. Bake uncovered in 350 degree oven for 25 minutes. Top with cheese and bake 5 minutes more. Let stand 5 minutes before serving. Top with sour cream, if desired.

Chicken Enchilada Casserole

This is my go-to recipe that I use when I am bringing a casserole to a new mom, a friend who is recovering from surgery, a family who has lost a loved one. It is well liked by everyone and always appreciated. This recipe is also on our rotation for family meals and shows up on our table routinely.

Ingredients

1 tablespoon cooking oil
1 cup chopped onions
1 large garlic clove, minced
1 (15 ounce) can black beans, drained and rinsed
1 (9 ounce) package frozen whole kernel corn, thawed
2 cups diced cooked chicken
1 (10 ounce) package corn tortillas
1 (19 ounce) can enchilada sauce (mild or medium)
2 cups shredded cheddar cheese

Instructions

Heat oven to 350 degrees. Spray an 8-inch square glass baking dish with cooking spray.
Heat oil in large skillet over medium heat. Add onions. Cook five minutes or until tender, stirring frequently. Add garlic and cook one minute more. Stir in beans and corn and chicken.
Remove from heat.

Cut stack of tortillas in half. Then, cut each half into 1/2 inch strips. Place 1/3 of the tortilla strips evenly in the bottom of the casserole dish. Top with 1/3 of the enchilada sauce. Layer with half of the chicken mixture and half of the cheese.  Cover with another 1/3 of the tortilla strips and another 1/3 of the enchilada sauce. Next layer with last half of the chicken mixture. Top with remaining tortilla strips. Top with remaining enchilada sauce. Sprinkle with final half of cheese.
Spray a piece of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 8-10 minutes or until bubbly.